Jean B. > wrote:

> Victor Sack wrote:
> > An alternative is to use bottled
> > tkemali sauce, the green variety if possible, which can often be found
> > at Russian groceries or on line. I had the red (actually brown in
> > colour) variety on hand, but the green one can be bought on line here.
> > Since the red variety is less tart (it is made of riper plums), I added
> > a splash of lemon juice.
> >
> Saved. I will have to venture to some eastern European stores in
> search of that sauce--maybe brushing up on my Cyrillic alphabet
> before I do.

The first five letters of "tkemali" look exactly like the corresponding
Latin ones, with the combination not used in any other word. So, no
brushing-up is really necessary. Of course, there is also the "green"
("zelyonyi") part, in case the actual colour does not make it obvious...

Victor