Tkemali

Place the plums in a pot with 0.5 liters of water over medium heat, covered. After about 40 minutes, they will release their juices and the pits will easily separate from the flesh. Set aside to cool.

Strip the seed clusters from the dill umbrella heads and crush them in a mortar or grind them in a spice grinder/chopper.

Do the same with the coriander seeds and allspice.

Crush the garlic and finely chop the chili pepper. Mash them together in a mortar.

Once the plums have cooled, transfer them and rub through a colander. This took me about 15 minutes. Reserve the remaining juice left in the pot.

The target consistency is roughly: a spoon doesn't stand upright, but doesn't drop instantly either. Again, this is subjective and can be adjusted with the reserved juice.

Put the strained plum puree over medium heat, bring to a simmer while stirring, then reduce the heat to low. Remember, it tends to burn easily!

Add the dry spices; 10 minutes into the simmer, add the garlic and chili.

Finely chop the fresh herbs and add them right after the garlic and chili.

Simmer for 5-7 minutes after it comes back to a boil.

Taste and adjust the seasoning with salt and sugar.