Victor Sack wrote:
> 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

Thanks again. I have made various such dishes in the past, but
toned down because of then-available ingredients, no doubt.
Instead of the plums, they might contain, for example, vinegar--or
unsweetened pomegranate juice.

--
Jean B.