Tkemali from the turn will be an excellent addition to pork, poultry, veal and other types of meat. Prepare a refueling will not be a problem, even if earlier you had no idea how to make such condiments. Tell you how to make an incredibly tasty sauce and surprise the guests with their unlimited culinary skills.
Tkemali sauce from the turn - a recipe for the winter
Ingredients:
- turn - 975 g;
- a pod of red pepper;
- green fresh cilantro, mint and dill - on a 1/2 beam;
- garlic - 2 small heads;
- coriander peas - 10 g;
- walnuts (kernels) - 175 g;
- sugar - 55 g;
- salt - 30 g.
Preparation
Wash the washed thorn with cold water. Preheat to a boil and cook for five minutes. Drain the liquid and put it aside, it will still come in handy. Turn the syringe through a sieve, throwing out bones and skins. In the blender, send garlic peeled, all prepared greens, peppers, coriander peas and nut kernels. Chop everything into a slurry, combine with the mashed potatoes, add salt, sugar and dilute a little with the liquid that remained after cooking the plum.
The consistency of the sauce should be as sour cream. Put the dishes with the sauce on the stove, heat to a boil and cook for ten minutes, stirring constantly. Ready sauce cool and store in the cold, pouring on jars or suitable bottles.
The recipe for cooking tkemali from the turn at home
Ingredients:
- turn - 900 g;
- greens of cilantro and dill - 1 small bunch;
- garlic - 6 large teeth;
- hops-suneli - 25 g;
- sugar - 75 g;
- a pod of hot pepper;
- salt.
Preparation
Wash the flush and pour with water, briefly boil, drain the liquid, rub the thorn through a sieve.
The composition of greenery can be easily supplemented with basil and mint, but this is optional. Still, coriander and dill are the basic components of tkemali, thoroughly rinse them under running water and finely chop. Garlic let through the press and mash with salt and finely chopped pepper.
Connect the mashed potatoes to the herbs. If the sauce is thick enough, add a little water, bringing the mass to the consistency of sour cream. Send the saucepan to medium heat, stir constantly so that the sauce does not burn. When the tkemali becomes hot enough, add mashed potatoes from garlic and pepper, season with salt, sugar and hops-suneli. Try it on the palate, if you need to pour out the sugar or salt, mix it well.
Cook the sauce for 10 minutes and pour into a pre-sterilized container. Seal and set to cool.