Tkemali Plum Sauce Recipes

Steps:

• Place the plums in a medium saucepan and cover with water. Simmer until the plums are soft, about 10 minutes, depending on their size. Drain, pit and sieve. Return the plums to the saucepan.
• To the saucepan add the garlic, coriander, dill, hot pepper and lemon. Bring to a boil and cook about two minutes. Remove from the heat and allow to cool. Serve with shashlik or roast chicken.

Steps:

• In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
• Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
• Drain the prunes, then pit and put them through a food mill.
• Return the prunes to the saucepan.
• Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.
• Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.
• Taste and add more lemon juice, if needed.
• Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.
• Top with the oil, seal, and refrigerate.
• The sauce should stand for at least 4 to 6 hours before serving.
• This sauce will keep in the refrigerator for up to 2 months.