Preparation:
1. Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones.
2. Combine plums, 1 cup 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.
3. Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at room temperature.
Yield: 2 cups. Note: This recipe is not from Georgia as in USA - it is from the country near Russia.
Recipe appeared in the NY Times 6/2/99 |
