Homemade Tklapi: A Traditional Georgian Fruit Leather Recipe

Ingredients

1 kg of sour plums
2 liters of water
1 tablespoon of salt
1 tablespoon of sugar
Mint leaves (optional)

Steps and instructions

First, wash the sour plums thoroughly.
Put the plums in a large pot, add two liters of water and bring to a boil.
After boiling, reduce the heat and let it simmer until the plums are completely softened and cooked. This process might take around 30-40 minutes.
Once the plums are cooked, strain the mixture into a large bowl. Make sure to press the plums to extract as much juice as possible.
Pour the strained mixture back into the pot and add a tablespoon of salt and sugar. You can adjust the amount to your taste.
Stir the mixture well and bring it to a boil again. After boiling, reduce the heat and let it simmer until it reaches a thick, sauce-like consistency.
Spread the thick mixture evenly on a clean cloth or a large tray. If you prefer, you can also add mint leaves at this stage.
Let it dry in the sun for about two days until it becomes a tough, leathery sheet. Make sure to bring it inside during the night to avoid moisture.
Once dried, cut the Tklapi into pieces and store in a cool, dry place.

Tools for making

Large pot - To boil the sour plums and cook the mixture.
Strainer - To strain the cooked plum mixture and extract the juice.
Large bowl - To collect the strained juice and mix it with salt and sugar.
Clean cloth or large tray - To spread the mixture and let it dry in the sun.
Knife - To cut the dried Tklapi into desired pieces.

Recipe variations

Add spices such as cinnamon, cardamom, or cloves to enhance the flavor of the Tklapi.
Experiment with different types of sour fruits like cherries, berries, or apricots instead of sour plums.
For a sweeter version, increase the amount of sugar or add honey instead.
Try adding chopped nuts or dried fruits like raisins, cranberries, or figs for added texture and flavor.
Instead of drying the Tklapi in the sun, use a food dehydrator or an oven set at a low temperature to speed up the drying process.
For a tangy twist, add a squeeze of lemon or lime juice to the mixture before boiling.
If you prefer a smoother texture, blend the cooked plums in a blender or food processor before straining.
Infuse the Tklapi with herbs like rosemary, thyme, or basil for a unique flavor profile.

Recipe overview

Tklapi is a traditional Georgian fruit leather made from sour plums. This recipe takes you through the process of making your own Tklapi at home. Expect to be hands-on throughout the process as the plums need to be cooked, strained, boiled again, and then spread out to dry in the sun. The process can take several days, mostly due to the drying process, but the result is a delicious and healthy snack that can be stored for a long period. Partnered with its sharp taste, it's a unique way to preserve the flavors of summer. Enjoy this beautifully tangy and sun-dried delicacy that is a staple in Georgian cuisine.

Common questions

Can I use different fruits instead of sour plums? No, Tklapi is traditionally made with sour plums. Using other fruits may result in a different taste and texture.
Can I use less salt and sugar? Yes, you can adjust the amount of salt and sugar according to your taste preferences. However, keep in mind that they contribute to the preservation and flavor of Tklapi.
How long does it take for the plums to cook? It usually takes around 30-40 minutes for the plums to be completely softened and cooked.
Do I have to dry the Tklapi in the sun? Yes, drying Tklapi in the sun helps to remove moisture and achieve the desired tough, leathery texture. However, you can also use a food dehydrator or an oven on a low temperature setting as an alternative.
How long does it take for Tklapi to dry in the sun? It typically takes about two days for the Tklapi to dry in the sun and reach the desired consistency. Remember to bring it inside during the night to avoid moisture.
How should I store the dried Tklapi? Store the dried Tklapi in an airtight container in a cool, dry place to maintain its quality and prevent it from becoming sticky or moldy.

Serving dishes and utensils

Large pot - For boiling the sour plums and preparing the Tklapi mixture.
Strainer - To strain the cooked plums and extract the juice.
Large bowl - For collecting the strained mixture and adding salt and sugar.
Clean cloth or large tray - To spread the mixture for drying under the sun.
Knife - For cutting the dried Tklapi into pieces.
Storage container - To store the dried Tklapi pieces in a cool, dry place.

Origin stories

Tklapi, a unique sun-dried fruit leather, hails from the culturally rich region of Georgia. An integral part of Georgian cuisine, this traditional delicacy is crafted from sour plums, with the recipe passed down through generations. In days gone by, Georgian villagers would often spread the Tklapi mixture on their rooftops to dry, a sight that painted a picturesque, culinary landscape in the warm summers. This traditional food preservation method not only represented an ingenious way to utilize the seasonal abundance of fruit but also embodied the essence of Georgian frugality and resourcefulness. To this day, the sight of Tklapi drying in the sun is a nostalgic reminder of Georgia's rich culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.