200 g dried tart plums
1 crushed clove of garlic
Chopped cilantro or dill (both fresh)
Salt and pepper
Wash and stew the plums until soft. Remove the seeds and rub through a strainer. Add plum liquor until the paste is as thick as sour cream. Mix in the seasoning, bring to a boil and then cool. This sauce may also be served with shashlyk (BBQ) and other grilled meats.