Ingredients
20 servingsRed Tkemali1 kg
Coriander1 bunch
Garlic6 clove
Red ajika1 tsp
Green ajika1 tsp
Sugar1 tbsp
Preparation
1
Put the washed tkemali in a saucepan, pour 100 ml of water and put on medium heat. Boil for 10-15 minutes until the skin cracks and the pulp crumbles. Boil over low heat for 5-7 minutes, stirring so that it does not stick
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