Recipe: Kazakhstan Tkemali Sauce

Kazakhstan Tkemali Sauce

Yield: 6 servings

24 Sour prunes pitted*
1 cup Cider vinegar*
2 Tbs. Fresh lemon juice
2 cups Water
1 Garlic clove peeled
3 Tbs. Cilantro freshly chopped
1/2 tsp. Salt
3/4 tsp. Red pepper flakes

NOTE* Dried prunes may be used but must be soaked over night in the vinegar. Bring the water to a boil, add the prunes, remove from heat and allow to stand for 10 minutes. Bring back to a boil over High heat and cook for 10 minutes or until tender. Put prunes into a seive. Save the liquid. Combine prunes, garlic, & cilantro in a blender. Pour in 1/4 cup of the liquid and blend on high speed, add the re- maining liquid slowly until all is used. Transfer the blended mixture into a sauce pana and add the salt & pepper. Bring to a boil on High, reduce het heat to Simmer and add the lemon juice. Stir and simmer for 3 minutes. Pour over fish, poultry, or pork. ORIGIN: Dr. Verona Gubensko, Almaty, Kazakhstan.