MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Georgian Plum Sauce (Tkemali)
 Categories: Georgian, Sauces, Condiments, Fruit
      Yield: 4 Servings
 
      1 lb Plums; not too ripe
      2 tb Fresh lemon juice; or more
      2 tb Olive oil
      1 ts Red wine vinegar; or more
      3 cl Garlic; minced
      1 ts Ground coriander
    1/2 ts Salt; or more to taste
    1/2 ts Hot pepper flakes
    1/4 ts Black pepper
    1/4 ts Ground cumin
      2 tb Cilantro; finely chopped
      2 tb Fresh dill; finely chopped
    1/2 ts Sugar; if desired
 
  Cook plums in boiling water to cover for 30 seconds. Drain and
  rinse with cold water. Pull off skins. Remove stones.
  
  Combine plums, 1 c water, lemon juice, olive oil, vinegar, garlic,
  coriander, salt, pepper flakes, black pepper, and cumin in a
  saucepan. Simmer until plums are very soft, 5 minutes. Puree
  mixture in a food processor.
  
  Return it to saucepan, and stir in the cilantro and dill. Simmer
  sauce until thick, about 5 minutes.
  
  If desired, add salt, lemon juice or vinegar to taste. If too
  tart, add sugar. Serve at room temperature with grilled meats.
  
  Recipe by Steve Raichlen, NY Times 6-2-99

  From: Michael Loo
  Date: 04 Jun 99
 
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