Condiments and seasonings
Refers to the plum stone fruit. It is widely cultivated in
Caucasus, Central Asia, the Caucasus and the Crimea. In these same areas
grows wild plums. In Georgia, the plum is tkemali.
View plum is determined by the shape, size, color and taste
the fetus. Plum fruit is green, red or yellow, sometimes with
reddish spots. Plum ripens in July. The chemical composition of plum in
average (in%): water - 87-89, sugar - 4-6, acids (mainly malic)
- 1.7-2.3, tannin - 0,075, pectin - 0.65, fiber-0.33.
In the Caucasus, and plum conserve as much bread - pita bread -
about 5 mm thick and is used for the acidification of food products. Pita
prepared as follows: fruit stewed or pripuskayut,
remove seeds and peel, rubbed through a sieve, and then wiped mass
smeared on the board, and dried in the sun.
In cooking, plum added to the national dishes such as chicken soup
with rice pilaf gogrit, bozbaga Tushino, and quince soup, lamb with quince,
Petey, kaurma with cherry plums, etc. In the absence of fresh food is introduced into
Dried plums or pita of 10-15 g of fresh plum introduced into the
dish for 10-15 minutes until tender. Pita of plum introduced into the dishes
the manufacturing process. Plum gives the dish a sour taste.
Norms of bookmarks (gross) - 20-50 g per dish, in soup chicken with rice
added to 200 g plum. Waste pits are removed at 7%.