Tkemali Sauce

from Joyce Goldstein in the San Francisco Chronicle, February 23, 2006

adapted by Maud Hallin

yields 2 cups (serves about 8)

8 ounces pitted prunes

1 1/2 cup water

2 tablespoons pomegranate juice

1 teaspoon grated lemon zest

1 teaspoon minced garlic

1 tablespoon chopped fresh basil

2 teaspoons chopped fresh cilantro

1/2 teaspoon Cayenne pepper or your favorite chiles

lemon juice or vinegar to taste (about 1/4 cup)

salt and freshly ground pepper

2 tablespoons sugar (if prunes aren't very sweet)

Add the prunes to the water and pomegranate juice. If the prunes are dry, let them soak for 30 minutes. Then simmer over low heat for about 30 minutes. When tender, add lemon zest and garlic and puree in a blender. Stir in basil, cilantro and Cayenne pepper. Taste and balance lemon juice, vinegar and sugar as needed. The sauce should have the thickness of ketchup. It will thicken as it sits. Serve at room temperature.

This is really easy and keeps in the refrigerator for about a month. It is best with a rotisserie chicken from yourfavorite market. It can also be served with salmon, pork or turkey. Tkemali sauce is traditionally served in the Caucasus region as an accompaniment for shashlyk (skewered lamb or pork).