Tkemali Sauce

Tkemali Sauce.

The name is a bit of a tongue-twister, and I have incorrectly thought of it as Tremalki Sauce for decades, but that does not alter the amazing taste. The name is of Armenian origin, but the sauce is much, much older, a version of it having been found on cuneiform tablets found in the ruins of Ur of the Chaldees, which would make it one of the oldest recorded recipes anywhere. It goes very nicely with roast pork fillets.

 Ingredients.

3 very ripe, juicy plums.

¼ cup water

½ tsp ground coriander.

½ tsp ground fennel.

1 large garlic clove, peeled and chopped.

Dash cayenne [or to taste]

Salt to taste.

¼ cup chopped fresh mint.

¼ cup chopped fresh coriander greens.

Method.

Cut the plums in half and remove the stones. Place in a small saucepan with the water, spices, salt, and garlic and bring to the boil. Reduce heat and simmer for fifteen minutes. Remove from the heat, stir in the fresh herbs and either mash the mixture in a mouli or reduce to a paste with a kitchen wand. Return to the heat and bring to the boil for one minute then either use immediately or pour into a clean container with an airtight lid. Keep in the refrigerator for up to a week. Can be used either hot or cold.

 Yield: About 1 cup.

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