Fresh blackberry sauce (Isrim makvali) from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 318) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Georgian chicken tabaka with two sauces

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Make the sauce 5 hrs before serving so the flavours can meld.

  • L.Nightshade on August 01, 2015

    This is actually one of two sauces that accompanies the Georgian Chicken Tabaka with Two Sauces on page 315. We did the chicken in a similar fashion, there’s not much to it, but cooked it on the grill. So I’m really just reporting on the blackberry sauce. I did not put the berries through a “nonmetallic sieve” as the recipe instructs, I don’t even have a nonmetallic sieve. I just mashed them up a bit, which worked fine. The blackberries were mixed with garlic, cilantro, paprika, and lemon juice. This, to me, is a very compelling combination of flavors. We enjoyed it as an accompaniment to chicken one night, put it on bunless burgers with blue cheese the next night!

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