Cook with Tkemali.
Marinades, dressings, glazes, and the kind of weeknight dinners that make you remember you bought a $12.99 jar of sauce.
Recipe
Crispy Roasted Pressed Chicken (Both Malli)
Spatchcock, press under weights, roast — Green in the marinade, Red for the final glaze.
Recipe
Grilled Corn with Butter and Scallion (Green Malli)
Compound butter: butter, scallion, and Green Tkemali — brushed on hot corn.
Recipe
Lamb Sliders (Green Malli)
Green Tkemali mixed into the patties and swiped on the bun — bright counter to rich lamb.
Recipe
Roasted Crispy Fingerling Potatoes (Red Malli)
High-heat roast + Red Tkemali glaze in the last few minutes of cooking.
Recipe
Frittata with Seasonal Vegetables and Goat Cheese (Green Malli)
A skillet egg bake with spring vegetables and a spoonful of Green Tkemali in the eggs.
Recipe
Sausage and Chives Focaccia with Green Malli (Passed Hors d'oeuvres)
Squares of focaccia with crumbled sausage, chives, and a Green Tkemali finish.
Recipe
Latkes with Smoked Salmon, Red Malli, Sprouts, and Red Onion (Passed Hors d'oeuvres)
Mini latkes topped like a bagel — Red Tkemali stands in for caper brine.
Recipe
Sourdough Avocado Toast with Green Malli
Tart Green Tkemali cuts through rich avocado — brunch in five minutes.
Recipe
Georgian Plum Sauce Marinade for Grilled Chicken
A 4-ingredient marinade built around Tkemali. 30 minutes on the bird, 12 minutes on the grill, dinner.
Recipe
A Healthier Alternative to Chimichurri (That Isn't Pretending to Be Chimichurri)
Chimichurri is great. Tkemali is its older Georgian cousin — less oily, more fruit, more herbs.