|
| |
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.
|
|
|
|
|
|
|
|
