Tkemali (Plum Sauce)

1. 1

   Place the plums in a medium saucepan and cover with water.

2. 2

   Simmer until the plums are soft, about 10 minutes, depending on their size.

3. 3

   Drain, pit and sieve.

4. 4

   Return the plums to the saucepan.

5. 5

   To the saucepan add the garlic, coriander, dill, hot pepper and lemon.

6. 6

   Bring to a boil and cook about two minutes.

7. 7

   Remove from the heat and allow to cool.

8. 8

   Serve with shashlik or roast chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.