Tklapi from Plums
Tklapi from plums – a Georgian cuisine recipe, tklapi is very famous in Georgia, it is added to various dishes during cooking, for example, in kharcho soup. Tklapi are best kept wrapped in baking paper. Put a sheet of cloth on the paper and roll it up, so the cloth does not stick together and does not bloom.
Tklapi from plums ingredients
Tklapi from plums recipe
You can use prunes or other plums to prepare a Georgian cuisine recipe tklapi, but the most common tklapi is made from tkemali or cherry plum. Remove the seeds from the plums, add water so that it covers the plums, and put on medium heat. After the water boils, cook the plums for 30 minutes, stirring occasionally. When the plums are cooked, cool them in the broth for an hour, transfer them to a colander with large holes and wipe them. Do not pour out the broth, it will still be needed. Add sugar to puree from plums, stir and put on low heat. Bring the puree to a boil and cook for another 5 minutes, then remove from heat.
Then the puree can be poured onto a wide wooden board moistened with water. You can use a baking sheet lined with baking paper or foil. On the prepared surface put plum puree approximately 1-2 mm thick and put in the sun to dry, you can leave it indoors, but well ventilated. Drying tklapi in the oven is not recommended. When the surface of the cloth is noticeably dry, after about 1-3 days, carefully separate the layer, turn it over and leave to dry further. Depending on the temperature of the air, drying of the cloth can take from 2 to 7 days. When tklapi is completely dry, soak your hands in plum broth and grease the surface. Roll the tklapi layer into a tube and store in a dark place.