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What is tklapi?

Plum tklapi in sweets and in soup.

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Short answer

Tklapi (pestil) comes in plum form: it is listed among Georgian sweets and is also added to shechamandi soup made with wild sorrel. Plum tklapi is chopped and added to the soup while it cooks, and fine flakes of it are scattered over the soup with coriander when serving.

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Why

  1. Tklapi, or pestil, is listed among the sweets of Tbilisi alongside churchkhela and dried fruits.
  2. Shechamandi with wild sorrel gets chopped plum tklapi while cooking, and is garnished with fine flakes of tklapi and coriander.
  3. Shechamandi is a soup made of matsoni, cornel or sorrel, and it is made only in Kartli.

Details

Tklapi, or pestil, is sold among Georgian sweets. Plum tklapi is also used in cooking: chopped tklapi goes into shechamandi soup made with wild sorrel while it cooks, and the dish is garnished with fine flakes of tklapi and coriander before serving.

For a sour plum sauce see how to make tkemali at home, and for a meat dish with walnuts see about kharcho.

Tip

Ask the seller which fruit the tklapi is made from and whether it is sweet or sour: the taste depends on the fruit.

What may differ

The taste and sourness of tklapi depend on the fruit, so ask the seller. It is also best to ask the maker how it was produced.

Common misconception

Tklapi is just a sweet or a dessert.

What actually happens

Tklapi is listed among sweets, but plum tklapi is also used in cooking: it goes into shechamandi soup with wild sorrel and is scattered over the dish when serving.

People also ask

  • What is tklapi?
  • How is tklapi made?

Sources

This answer is for reference. Ask the maker or the seller how the tklapi was produced.

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