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This simple plum sauce, inspired by Tkemali, is made by cooking 1 kg of plums with water until the flesh separates from the pit and skin, then straining to produce a puree. The puree is simmered with oregano, dried garlic, hmeli‑suneli, coriander, salt, and sugar, and then blended with finely chopped parsley, cilantro, garlic, and chili pepper. After a brief simmer, the sauce is cooled and served with meat or spread on bread.