Tklapi are thin, dried plates of sour plum puree. They are used to make a sauce that serves as a dressing for soups or a seasoning for main courses of meat and fish.
Tklapi soup: fast and tasty
Real Georgian kharcho soup is boiled from beef and seasoned with tklapi sauce. To enjoy the taste of this dish, you will need: – 400 g of beef; – 1 head of garlic; – 1 carrot; – 1 onion; – 4 tablespoons of rice; – 1 bunch of herbs (dill, cilantro, parsley); – 0,5 cups tklapi sauce; – suneli hops to taste; – salt to taste; – ground black pepper to taste; – 0,5 cups of walnut kernels.
For a rich, rich soup, use a piece of beef with a marrow. Boil 1,5 liters of water in a large saucepan and place the meat in it. Boil it for 2–2,5 hours, you should have a strong broth.
Remove the boiled beef from the pan and remove the bone. Cut the pulp into small pieces, transfer them back to the broth. Cut the peeled carrots into medium-sized cubes, and the onions into thin strips along the grain.
When the soup boils again, put the tklapi in it, after 5 minutes add the carrots and cook for 10 minutes, then send the onions to the pan.
To make the sauce, break the plate into pieces and cover with a little hot water. When the tklapi is completely soft, the sauce is ready.
After half an hour, add washed rice to the soup and cook for 10 minutes. Then the dish should be seasoned with a dressing of walnuts pounded in a mortar and garlic cloves passed through a garlic press. Cook kharcho for another 15 minutes, then add suneli hops, salt and pepper to taste. Simmer for a few minutes and sprinkle with chopped herbs. At the end of 2-3 minutes, darken the dish under the lid and only then pour into plates.
From 60 g of dry tklapi you can make 150 g of sauce
To make tklapi, you will need: – 3 kilograms of tkemali plums; – 4 tablespoons of sugar.
Wash the plums and remove the seeds from them. Place the processed tkemals in a saucepan and cover with cold water so that it completely covers them. Bring the plums to a boil over low heat and cook, stirring constantly, for half an hour. Then cool the boiled fruits and rub them through a colander.
Put granulated sugar in plum puree, stir and place in a heavy-bottomed saucepan. Bring the mixture to a boil over low heat and cook for five minutes, remove from heat.
Moisten a large wooden board with water and spread the plum mass on it, level it with wet hands. The layer thickness should not exceed 1 mm. Put the board to dry in the sun, after a couple of days turn the layer over. When the tklapi is thoroughly dry, roll it up in a tube and store it in a cool, dark place.