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  Added: May 09, 2006  •  Visited (508)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sour Prune Sauce
(Tkemali)
What You Need:
  • 2 cups water
  • ½ pound sour prunes (about 24)
  • 1 clove garlic, peeled
  • 3 tablespoons finely chopped coriander (cilantro)
  • ¼ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 tablespoons strained fresh lemon juice

  • How To Cook:
    1. Bring the 2 cups of water to a boil in a 1-quart saucepan and drop in the prunes. Remove from the heat and set aside for 10 minutes, then bring the water back to a boil over high heat.

    2. Cook briskly uncovered for 10 to 15 minutes, or until the prunes are tender. Pour the contents of the pan into a sieve set over a small bowl and set the liquid aside.

    3. With a small, sharp knife cut out and discard the prune pits and combine the prunes, garlic and coriander in an electric blender.

    4. Pour in ¼ cup of the reserved prune liquid and blend at high speed, gradually adding the remaining prune liquid. The blended sauce should have the consistency of sour cream.

    5. With a rubber spatula, transfer the sauce to a 1½ -to 2-quart saucepan and stir in the salt and pepper. Bring to a boil over high heat, then, off the heat, stir in the lemon juice.

    6. Cool to room temperature and serve with shashlyk or tabaka.

    To Make: 1½ cups
    This recipe is also available in:
    Cuisine » Middle East » Georgia
    Main Ingredient » Fruits » Plum
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Sauces & Condiments

     

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