“Tkemali” Sauce (Plum Sauce)

Wash sour dried plums and boil in water. Strain the broth and rub pitted plums through a sieve. Mix with broth until consistency is similar to fluid sour-cream, add crushed garlic, salt, ground pepper, finely chopped fennel, boil and cool.

“Tkemali” sauce can be served with spring chicken on skewer, shish kebab, filet, etc.

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