Title: Tkemali Prune Sauce>
Categories: Sauce Ethnic Russian Vegetable Fruit
Yield: 6 Servings
| 24 | | Sour prunes pitted* |
| 1 | c | Cider vinegar* |
| 2 | tb | Fresh lemon juice |
| 2 | c | Water |
| 1 | | Garlic clove peeled |
| 3 | tb | Cilantro freshly chopped |
| 1/2 | ts | Salt |
| 3/4 | ts | Red pepper flakes |
NOTE*
Dried prunes may be used but must be soaked over
night in the vinegar. Bring the water to a boil, add the prunes, remove
from heat and allow to stand for 10 minutes. Bring back to a boil over High
heat and cook for 10 minutes or until tender. Put prunes into a seive. Save
the liquid. Combine prunes, garlic, & cilantro in a blender. Pour in 1/4
cup of the liquid and blend on high speed, add the re- maining liquid
slowly until all is used. Transfer the blended mixture into a sauce pana nd
add the salt & pepper. Bring to a boil on High, reduce het heat to Simmer
and add the lemon juice. Stir and simmer for 3 minutes. Pour over fish,
poultry, or pork. ORIGIN: Dr. Verona Gubensko, Almaty, Kazakhstan
She is a Russian from the Caucus region annd told me
that this an old caucus recipe.