What is tklapi and how is marshmallow prepared? Nutritional value, useful and harmful properties. Recipes for dishes that use tklapi.
Tklapi is a Caucasian marshmallow made from cherry plums or plums (other sour berries or fruits may be used). It is a thin flexible layer no thicker than 3 mm of pink, reddish-brown, burgundy or orange. Taste - sour-sweet, sometimes with a spicy aftertaste. Local names: sour lavash or pita bread. This product is the most popular in Georgia, it is used as a semi-finished product for the preparation of other dishes and is a type of homemade products.
How is Georgian pastille tklapi made?
Cherry plum, tkemali, blue large plums and even prunes are traditionally used as raw materials for marshmallow. But sometimes other berries are harvested as well. The main requirement is sour taste.
How to make tklapi yourself from plums:
- The seeds are removed from the berries, poured with a small amount of water.
- Stew over low heat to soften the pulp and evaporate the water. The cooking process should be monitored so that it does not burn. You can pour in just a little liquid and add as needed. During heating, juice is released, and it also needs to be partially evaporated.
- Rub the soft puree through a fine sieve to remove the skin and bones.
What remains in the sieve is transferred to a glass jar and put into the refrigerator. But how to cook tklapi further depends on how you plan to use the marshmallow in the future. If as a children's dessert, then for 1-2 minutes you need to boil with sugar, stirring constantly. For 1 kg of plums - 1 tbsp. l. sugar is no longer needed.
To dry, spread in a thin layer on a wooden board moistened with water, or on a baking sheet covered with baking paper (parchment) or foil. The board is dried in the sun - 3-4 days, putting it in a cool, ventilated room at night, and the parchment can be put in the oven, preheated to 70 ° C, by slightly opening the door. When the surface dries, the sheet is turned over and drying is repeated.
Cooking time for tklapi in the oven is 8-9 hours, in the sun - up to 7 days. In Georgia, in order for the layers to dry out evenly, they are hung up. You can dry not only in the oven or in the sun, but also on a vegetable dryer. In this case, the temperature is set to 60-70 ° C, after 7 hours the sheets are cut into diamonds and dried, having already turned over.
When marshmallow is made as a homemade preparation to add to soups and seasonings, you do not need to boil the fruit puree with sugar, but immediately lay it out to dry. To make the sour pita bread more flexible, a very thin layer of vegetable oil is applied to the baking sheet.
After drying, grease the sheets with the broth remaining after wiping the fruit puree. Lavash can be rolled into a tube one by one or by putting several layers on top of each other, roll up like pancakes. Store tklapi in a cool dark place.
To make blackcurrant marshmallow
1 kg of berries are interrupted with a blender and, heating to 60 ° C, add 600 g of sugar. The mass is rubbed through a sieve and boiled until the consistency of thick sour cream is obtained. Spread the parchment on a baking sheet, grease with sunflower oil, pour the workpiece in a layer 0.7 mm thick, put it in the oven, preheated to 70-80 ° C, opening the lid. Turn over after 7-8 hours. When drying in a vegetable dryer, set the time to 12 hours and turn it in the middle of the cycle. If you plan to eat the dessert right away, you can roll it in powdered sugar.
When using the collection of tkemali or cherry plum with apples and sweeter berries, sugar is not added, and mashed potatoes are whipped to obtain a completely homogeneous structure. To get flexible pita bread, sugar can be combined with fruit during the stewing stage. In this case, the mass will turn out to be more viscous.
Composition and calorie content of tklapi
The nutritional value of the product depends on the type of raw material. With proper gentle stewing, if the fruit is not heated to 100 ° C, but is limited to pasteurization, the nutrients are almost not destroyed.
The calorie content of tklapi, if the cherry plum was stewed in its own juice, without sugar - 253.7 kcal per 100 g, of which:
- Proteins - 1.6 g;
- Fat - 0.8 g;
- Carbohydrates - 59.3 g;
- Dietary fiber - 14.4 g;
- Water - 9.6 g;
- Ash - 2.42 g.
Vitamins per 100 g:
- Vitamin A - 207.1 mcg;
- Beta Carotene - 1.226 mg;
- Vitamin B1, thiamine - 0.137 mg;
- Vitamin B2, riboflavin - 0.218 mg;
- Vitamin C, ascorbic acid - 41.94 mg;
- Vitamin E, alpha tocopherol - 2.42 mg;
- Vitamin PP - 4 mg;
- Niacin - 3.428 mg
Macronutrients per 100 g:
- Potassium, K - 1501.14 mg;
- Calcium, Ca - 211.26 mg;
- Magnesium, Mg - 160.92 mg;
- Sodium, Na - 135.76 mg;
- Phosphorus, P - 187.5 mg.
Trace elements are represented by iron - 14.866 mg per 100 g
The Georgian tklapi also contains organic acids (3.2 g), starch and dextrins (0.766 g), mono- and disaccharides (61.7 g).
Sour pita bread can be added to a weight loss diet as a sweetener. If you feel weak, it is enough to put a small piece of fruit cake on your tongue, the mood will immediately rise and there will be no breakdown from the diet.
Useful properties of marshmallow tklapi
The Georgian pastille has so pronounced medicinal properties that it is used in folk medicine.
Tklapi benefits:
- Antiseptic action, pronounced antibacterial and antifungal properties.
- Promotes temperature reduction.
- Can be used as an antiseptic. With diseases of the throat and oral mucosa (angina, pharyngitis, laryngitis, stomatitis and the like), inflammatory processes, it is enough to put a piece in your mouth and dissolve. The pain will subside.
- It isolates free radicals running in the intestinal lumen, prevents the malignancy of existing neoplasms and stops the formation of atypical cellular structures, removes toxins.
- Has a mild laxative and choleretic effect, helps to quickly get rid of old toxins and toxins. Defecation becomes stable.
- The quality of skin, hair and nails is improved.
- Prevents the development of diseases of the cardiovascular system - atherosclerosis and stroke.
- Stops the development of complications after ARVI. If you give 30-50 g of fruit marshmallow during these diseases, you can prevent the development of bronchial asthma or obstructive bronchitis, alleviate the symptoms of false croup and whooping cough.
- Weak diuretic action, relieves edema.
- Improves the condition of the visual system.
- Stabilizes the state of hormonal levels.
- Reduces blood cholesterol levels.
The product is easily digested, promotes the release of digestive enzymes and the absorption of nutrients not only from the plums, but also the food that enters the stomach with it.
Plum pastila is recommended to be introduced into the diet of children. in the treatment of helminthic invasion … The product simultaneously has a laxative effect, prevents intoxication caused by the use of pharmaceuticals, and compensates for the deficiency of nutrients. In addition, after consumption, appetite appears, and the child begins to eat, the tone of the body increases. One of the symptoms of helminth infection is general lethargy and weakness.
With obesity
you can use a sheet of Georgian pastille tklapi up to 3 times a day. This speeds up peristalsis and normalizes the acid-base balance. The body can get rid of the excess salt that binds water, and thus useful substances are not excreted. The pleasant taste improves mood, promotes the production of serotonin, stops the development of depression, and helps to cope with the post-stress state.
Harm and contraindications to the use of tklapi
If you are allergic to plums or other fruits that are used as raw materials for making sweets, do not feast on fruit marshmallows.
Tklapi can harm people suffering from chronic diseases of the intestines and digestive organs, with exacerbation of colitis, gastroenterocolitis, pancreatitis, gastric ulcer and gastritis with high acidity, with a tendency to diarrhea.
Abuse should be avoided if heartburn often occurs after eating, sometimes nausea of unknown origin suffers, a history of cholelithiasis or urolithiasis. Despite the mild relaxing effect, calculus may begin to drain, causing painful colic.
Despite the low calorie content of the product, one should not get carried away with it during a diet. One of the properties, as already mentioned, is appetite stimulation. This can lead not to weight loss, but to a set of extra pounds.
Tklapi recipes
Pastila can be eaten by itself, as a dessert, and added to fruit and vegetable salads. In Georgia, it is often used as a seasoning - it is previously diluted in water or meat broth.
Fabric recipes:
- Kutaby … Knead the dough out of 2 glasses of flour and a glass of salted water. The dough should be firm and elastic. Housewives of the Caucasus do all the processes by hand: pour flour in a heap, add water, mix thoroughly, throwing it from hand to hand. Wrap the dough with cling film and set aside to rest for 15-20 minutes. At this time, they are busy with the filling. Cut 400 g of spinach, 200 g of sorrel, 100 g of green onions, cilantro and parsley. The greens are lowered in butter, salt and pepper. Pour in tklapi, diluted with hot water, about half of the palm, evaporate the liquid. Roll out the dough into a thin layer, cut out the circles with a thin-walled glass, lay out the filling and pinch the edges. Fry in a dry frying pan on both sides. Hot kutabs are greased with butter.
- Hot sour sauce … Sour pita bread, about 50 g, is crushed into small pieces and poured with boiling water - 80 g. Leave until the water cools down, mix and grind. If you have a hand blender, it is convenient to use it. Separately, 6 cloves of garlic, 20 g of fresh cilantro are pounded with 10 g of a mixture of peppers. Little by little, the tklapi solution is poured in to make a paste that resembles ketchup in consistency. Salt to taste. In some cases, add a little ordinary vinegar, a few drops.
- Sour soup … A piece of beef, 400 g, together with a bone (preferably a shank) is poured with cold water and boiled, without removing the foam, for at least 2 hours. The meat should be easy to separate from the bone. As soon as it is completely cooked, the hard part is removed, and the pulp is divided into fibers or finely chopped and again dipped in the broth. You do not need to turn off the stove, let everything simmer over low heat. Separately cut carrots and onions into thin strips into half rings. Pour 4 tbsp into the broth. l. washed rice. Grind half a glass of walnuts with garlic. A plate of plum marshmallow is dissolved in broth and left for 15 minutes, you should get 120 ml. Pour the sauce into the boiling broth with semi-cooked rice, add carrots and onions, cook until tender. Turn off the pan, add a handful of herbs - dill, cilantro and parsley together, sprinkle with black pepper to taste and let it brew.
- Kharcho … Beef soup is cooked as described in the previous recipe to soften the meat. You can do without a bone. For 500 g of a shank - 2.5 liters of water. When the meat is cooked, the broth must be filtered and the first bookmark is carried out - 0.5 tbsp. rice, 4 onions chopped and fried with cornmeal, whole parsley roots, coriander seeds - 0.5 tsp, 2 bay leaves, a little black peppercorns. When the rice is almost cooked, pour half a glass of walnuts, crushed, but not into flour, but into small pieces the size of corn grits. Dissolve tklapi in broth so as to get a glass of sour sauce, and pour in 2 tbsp. l. pomegranate juice. It is better to strain the sauce through a fine metal sieve so that no fibers remain. Pour the sauce into the boiling soup. Pour 0.5 tsp. hops-suneli, a pinch of red pepper and saffron, 2-3 tbsp. l. finely chopped parsley, cover and remove from heat so that kharcho soup with tklapi is infused. Garlic is pounded separately, 5 prongs, 0.5 tbsp each. l. basil and cilantro. Pour into each plate before serving.
- Mint seasoning … Tklapi is diluted so as to obtain a thick sauce, add red pepper, coriander, dry mint. The excess liquid is evaporated, salted to taste. If they are harvested for future use, they are poured hot into sterilized jars and olive oil is poured on top.
Interesting facts about marshmallow tklapi
The first mentions of fruit marshmallow were found in the memoirs of travelers who visited the Caucasus, dated back to the 11th century. There is a similar product in the national cuisine of other nationalities. For example, in Mordovia and Bashkiria, marshmallow is made from strawberries and is called levashnik.
If you add crushed nuts or poppy seeds to the puree, you can get a wonderful treat for children. There are 2 ways to add beneficial supplements. Stir in until dry or apply to the surface with the broth, with wet hands. The shelf life of such a product is no longer than a week.
Interestingly, when talking about how dishes are prepared, housewives measure the amount of ingredients not in grams or even in centimeters, like, for example, celery root, but in the palms of their hands. Half a palm, a quarter of a palm, a third … Maybe because each housewife has her own taste of kharcho or chakhokhbili, because the size of the palms of different people is different?
How to cook tklapi - watch the video:
If you have tklapi at home, make it a habit to eat a small piece for breakfast. It's a great way to energize your body for the whole day and tone up your body. And if not, you need to learn how to cook marshmallow. It’s very simple. Moreover, plums can be bought now in any store, and not only in summer.
