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Tkemali asian, ethnic, fruits, sauces, vegetables 24 each sour prunes pitted* 1 cup cider vinegar* 2 tablespoon fresh lemon juice 2 cup water 1 each garlic clove peeled 3 tablespoon cilantro freshly chopped 1/2 teaspoon salt 3/4 teaspoon 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 nd 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 She is a Russian from the Caucus region annd told me that this an old Caucus recipe. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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