Wednesday, September 21, 2011



200 g dried tart plums
1 crushed clove of garlic
Chopped kindza (coriander) or dill
Salt and pepper


Wash and stew the plums until soft. Remove the seeds and rub through a strainer. Add plum liquor until the paste is as thick as sour cream. Mix in the seasoning, bring to a boil and then cool. This sauce may also be served with shashlyk and other grilled meats.It's very good with fried potatoes, eggs, and fried chicken ..

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