Tkemali (Plum Sauce)

• 2 pounds plums
• teaspoon minced garlic
• 1/4 cup chopped fresh coriander
• 1/4 cup chopped fresh dill
• 18 teaspoon hot Hungarian paprika
• 2 tablespoons or more of lemon juice, depending on tartness of plums
• 1 teaspoon garlic

1. Place the plums in a medium saucepan and cover with water.
2. Simmer until the plums are soft, about 10 minutes, depending on their size.
3. Drain, pit and sieve.
4. Return the plums to the saucepan.
5. To the saucepan add the garlic, coriander, dill, hot pepper and lemon.
6. Bring to a boil and cook about two minutes.
7. Remove from the heat and allow to cool.
8. Serve with shashlik or roast chicken.

plums, garlic, fresh coriander, dill, paprika, lemon juice, garlic

Taken from cooking.nytimes.com/recipes/4667 (may not work)