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Tklapi
Sun-dried fruit leather of plum, cherry or blackcurrant used as a souring agent in Georgian cooking — served as a snack.
Ingredients
Instructions
Cook fruit until completely soft, mashing as you go.
Pass through a sieve to remove skins and stones.
Taste and add a little sugar only if very sour.
Spread very thinly on lined baking sheets.
Dry in an oven at 60°C for 6–8 hours until dry and leathery. Peel off and roll. Store dry.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
