With what do they eat tkemali? Combination and layout

Caucasian tkemali sauce is one of the mostpopular in the world. It ideally fits many dishes of Caucasian cuisine, but, strangely enough, it is combined with those products that were not born on the historical homeland of Tkemali - in Georgia. Expressive taste, in which the spice of oriental spices, the aroma of fragrant spices and the freshness of ripe fruits are intertwined in one. With what do they eat tkemali? There are many answers to this question.

Taste characteristics

Many know that the juicy shade of Tkemalidue to the plum base. For the sauce, sour-sweet varieties are ideal. They themselves are quite expressive, so the vinegar, lemon juice, and sweeteners are not added to the sauce.

Thinking over what the Tkemali eat,take into account not only taste characteristics, but also biochemistry. The tannins and pectin contained in the plums help to digest and digest meat and fish. It significantly reduces the severity that sometimes arises after a dense dinner, on which fatty dishes were served. Of course, such food should not be the basis of the diet, but if on a holiday you decide to please guests with baked chicken thighs or a pig's pellet roll - serve this sauce to the table. It not only makes the taste harmonious, but also smoothes the influence of fatty foods.

Simple way of cooking

If, preparing for a solemn feast and knowing aboutwhat you eat with tkemali sauce, you decided to cook it yourself, take care of the necessary products first. Suitable ripe plums of sweet-sour varieties or a little unripe sweet. The presence of rotten sinks is unacceptable, it will ruin not only the taste, but also the texture. To prepare the sauce you need a kilogram of fruit. Rinse them underwater, remove the tails and bones. Fold them in a saucepan, add a little water (about 0.5 tbsp.). Put on a small fire and take care of the rest of the food.

A pod of pepper should be finely chopped or chopped in a mortar. Garlic (4-5 teeth) to pass through the crush. A half-can of coriander can simply be finely chopped with a knife.

If the peel begins to separate from the sinks,it's time to proceed to the next stage. Rub the mass through a fine sieve, helping with a ladle or pestle. Add the remaining ingredients to the mass and boil again over low heat. To make the sauce not burned, stir with a spatula. You can serve this sauce of your own production to many dishes.

Tkemali with garnishes

A fragrant sauce can brighten up even a simple casual dinner. Different kinds of pasta, boiled potato slices, braised cabbage and cereal cereals are perfectly combined with tkemali.

What is this sauce at the dinner party? Even much more refined side dishes harmonize with it. Serve tkemali to broccoli or green peas puree, green or white steam asparagus, gratin or grilled vegetables.

Combination with meat and fish dishes

And do you know what you eat with Tkemali from plums inGeorgia? Of course, with mutton! For example, without it it is impossible to imagine chakapuli - a fragrant dish of young meat stewed in greens and seasonings. In the Caucasus, this sauce is served almost to all meat dishes: kebab and shish kebab, fried chicken and chicken.

You can take advantage of the experience of the creators of Tkemali andboldly decide on any experiments. However, there are small limitations. If the meat is cooked according to a complex recipe, which already contains active tastes, tkemali may be completely inappropriate.

Care should also be taken when yousubmit to the table dishes from products that have their own interesting taste. For example, it is not common to combine salmon and other types of noble red fish with rich seasonings, hot sauces, garlic. Tkemali simply eclipses the delicacy. Controversy and the success of combining this sauce with forest mushrooms.

But tkemali is able to give a truly festive taste to the usual boiled chicken or turkey, fried pork chop, smoked ribs and many other meat dishes.

Tkemali in the composition of recipes

Thinking about what there is a tkemali sauce, do notbe afraid of experiments. Often it is served not as a separate sauce, but added during cooking to other dishes. A couple of spoons of this product will give softness and piquancy to the grub, if you replace it with tomato paste during the preparation of the frying. This sauce is used for dolmas, stews, meatballs, chops. Do this, not only to make the taste more profound and expressive. The bright-plum color of the sauce is easily transferred to other products blown out in it. Particularly beautiful turns chicken - meat gets crimson shade.

Preparation of marinades

Plums contain a lot of organic acids, andhence, the aromatic sauce can be used for pre-marinating the products before heat treatment. Rub pork slices with Tkemali sauce, add a little pomegranate juice or Narsharab sauce and leave for a few hours. By the way, if before a picnic you try to find interesting answers to the question about what the Tkemali eat with, be sure to take the jar on the nature. With shish kebab it harmonizes perfectly. But you can cook a whole new sauce from the remaining marinade - pat it to a boil, add fresh greens and a little ketchup.

Feed to the table

It is important not only what the Tkemali eat, but also what they eat,how to serve it to the table. For these purposes, a sauce bowl with a narrow spout or a cup with a spoon is suitable. Dipping pieces of food in it is unacceptable, usually the sauce is gradually added to individual plates. At the most solemn receptions, each guest receives a small bowl, in which the sauce is either added immediately, or it must be added independently from the common sauce.