I-tkemali i-sauce iyinqobo yokuqala kunye neyaziwayo ezivela kwi-plums ezivela kwisiko saseCeorgian culture, okwamanje zisetyenziselwa eikhikhini kwezinye izizwana. I-tumemali sauce esilungisiwe kakuhle evela kwi-plums ine-aroma ecocekileyo kwaye isityebi, intle enhle kunye neendwangu ezininzi. Izitya ezininzi ezitsha kunye ne-tkemali sauce ziba mnandi kakhulu. Ukongezelela, i-tkemali sauce iqukethe iivithamini, i-trace elements, i-tanins, i-pectin efanelekileyo kunye ne-antioxidants. Ngokuqhelekileyo le sauce emnandi i-cultic isetyenziselwa izitya ezahlukeneyo kwiintlanzi, iinkukhu, inyama, izitya ezivela kwitshalo, iimbotyi, ingqolowa, iifatate, ukuya kwidrata.
Iimpawu zesuphu
Indlela yokupheka i-tkemali sauce? Ukunyanisekileyo, oku akunzima. Isiqalo sokuqala saseGeorgiki se-tkemali sauce silungiselelwe ngokusetyenziswa koxinzelelo lwengca e-spicy "i-ombalo" (i-marsh mint). I-Marsh isintsi yongezwa kwi-tkemali kungekhona nje kuphela kwintleksi, kodwa nokukhusela ukunqunyulwa kwe-sauce ngokugcinwa kwexesha elide. Kodwa ukuba sipheka i-tkemali ngamanani amancinci, esi sithako sinokutshintshwa, umzekelo, nge-mint yesiqhelo (kodwa kungeyi-peppery!).
Ukulungiselela i-tkemali sauce
Izithako (kwi-1 kg yeplamu):
- 2-4 amathisipuni esetyuliweyo
- 100 ml amanzi
- enye ipompi ebomvu ebomvu (unokwenza, ngokuqinisekileyo, uyitshintshe inobumba obomvu obomvu)
- 5-8 ii-clove zegalikhi (unako kunye ncinane)
- inqwaba ye-cilantro (coriander)
- iqela ledayilithi
- Amaqabunga ama-5 angamaqatha (okanye isispuni esomile).
Ukulungiselela:
Okokuqala, sikhupha amatye kwiziqhamo zeplum, sifefe iziqhamo ngetyuwa kwaye silinde kancane de i-sludge iqale ukukhupha. Kungcono ukuba ungasebenzisi i-aluminium okanye iitya zeTeflon. Faka ipuphu (kunye nokukhetha i-pan ne-cauliflower) emlilweni, engeza amanzi, uyizise kwimilenze uze uyiyeke imizuzu emi-5, uvuselele i-spoon (mhlawumbi i-wood). Ngoku ke kongeza umpompo (oomileyo) okanye upheke enye imizuzu engama-5, uze wongeze iilbs (i-cilantro, idill kunye neyinti). Pheka enye imzuzu 2, faka i-press garlic echotshoziweyo okanye ecinezelweyo. Sixuba kwaye sivala umlilo. Ewe, kunokwenzeka ukuba usule i-sauce nge-sieve ngendlela yeklasi yeklasi, kodwa ngezobuchwepheshe zanamhlanje kukulungele ukusebenzisa i-blender. Siza kuthulula i-sauce ibe yi-blender kwaye siyibuyisele ekuhlaleni. I-tkemali sauce ilungele ukusetshenziswa. Unokongeza i-tablespoon ye-grape yendalo okanye i-aple cider iviniga kunye nezinye i-spicy seasonings kwi-sauce-le ngxaki yomntu ngamnye kunye nefestile yakho yokucoca. I-tkemali sauce eyenziwe ekulungele ingagcinwa kwisityuli kwifriji kwiglasi okanye nge-enamel (ingaba yi-ceramic) isitya kunye nesimbozo esivaliweyo. Ukuba unqwenela, unako ukugcina i-tkemali sauce, ukuyivuna ukusebenzisa ixesha elizayo ngexesha lokubanda, xa sifuna kakhulu iziqhamo kwaye umzimba udinga iivithamini.
Enye inguqu ye-sauce yeklasi
Unokupheka i-tkemali sauce ngokungafaniyo. Indlela yesibini ibonakala lula. I-Zalem ipula ngamanzi amatye kwaye ipheke imizuzu engama-30-40. Siza kufaka yonke into nge-sieve, kwaye imigodi kunye ne-peel iya kukhutshwa ngaphandle. Ubunzima obunobangela (amazambane ahlambulukileyo) uya kubilisa ukuya kutsho malunga nobuninzi bekhilimu omuncu. Ngoku unokongeza i-garlic echotshoziweyo, i-pepper eqoshiwe kunye nemifuno, iziqholo ezomileyo, ityuwa kunye neviniga. Siyakuxuba, sizise kwisibilisa, unike umncinci (imizuzu 2) ukuba ubilise kwaye kwakhona uvumele ukuba udlule kwisihlunu.
I-plum ye-tkemali sauce ayilungile nhlobo. Ukulungiswa kwayo, kukulungele ukusebenzisa i-plum encinci ye-acidic (alychu), ehamba ngendlela engakhula kuphela eGeorgia, kodwa nakwiindawo ezisemzantsi zaseRashiya, eUkraine, eMoldavia nakwamanye amazwe amaninzi.