Tkemali (pronounced: tigah-molly) is a condiment eaten with meat dishes in Georgia and Azerbaijan and is as popular as ketchup. It makes a great companion with any barbecued meat. It is originally made with sour cherry plums (green or red). My Azerbaijani grandmother made hers with green cherry plums, not commonly found in the US. I substitute cranberries for the plums. —cookingProf
1 1/2 cups
Fresh or frozen cranberries
Red pepper flakes
Cloves of garlic (minced)
Bunch fresh cilantro (leaves and tender stems finely chopped)
Put the cranberries in a small stainless steel (or any other non-reactive) pot. Add 3/4 cup water and cook over medium heat until the cranberries are tender (about 10 minutes). Cool for 5-10 minutes.
Press the cooked cranberries through a very fine sieve to separate the pulp and seeds. Discard the pulp and seeds.
Add the salt, sugar, and red pepper flakes to the sauce and let it cool. Blend in the minced garlic and chopped cilantros. Transfer to a glass jar. This sauce will keep for 3-4 days. The cilantro may lose its fresh aroma and crunch past that. Tkemali is a great condiment for the Thanksgiving turkey and its leftover turkey sandwiches.
I was gifted with the love for cooking as a very young girl growing up in Tehran. I would follow my grandmother to the fresh produce market every day in summer days and help carry her basket home. I would then stand around at her foot in the kitchen and she would reward me with delicious morsels of the food she was cooking.
My two prominent occupations/preoccupations are cooking and teaching computer science/writing computer programs. I find both equally rewarding.