Mulberries
Mulberries are the soft fruits of Morus trees, used fresh and dried and as the fruit base for documented Georgian tklapi. The cited tklapi accounts do not identify a species.
Traditional method
Mulberry tklapi
ტყლაპი
Georgian field notes describe mulberry tklapi with wheat flour but omit how the paste is cooked. FDA warns raw flour can carry harmful bacteria; this incomplete account is documentary, not a home recipe.
History
FAO describes Georgian household practice without dating first use.
Ingredients
Scaling: source batch only
MulberriesChop finely to a pulp and sieve.
Amount not stated
Starting amount not given.Wheat flourListed in the reported flour paste; cooking treatment unspecified.
0.5 kg
Reported source ratio only; basis unclear and not a validated home formulation.WaterUsed in the flour paste described in the field account; no amount is given.
Amount not stated
Paste-water amount not reported.Method
Risks and precautions · Elevated risk
Unresolved flour cooking
The field account adds flour paste without specifying its cooking treatment. FDA advises against consuming uncooked flour.
Hazard sourceDocumentary account only; this is not a tested home recipe or food-safety recommendation.
The source does not specify a cooking treatment for the wheat-flour paste. FDA guidance warns against eating uncooked flour or foods made with it; do not prepare or eat this flour-containing sheet from these incomplete instructions.
The described sun-drying has no measured endpoint and is not a documented flour-cooking treatment; no supported storage duration is established.
- The Georgian field account begins with mulberries chopped finely to a pulp and sieved; it gives no starting amount.
- It reports boiling the pulp until it is reduced to one-tenth of its original volume.
- The account describes a separate thick wheat-flour-and-water paste but does not say whether or how it was cooked. FDA warns that flour is raw and uncooked flour foods should not be eaten; this source cannot support a safe household preparation.
- The account says the paste is added to the fruit concentrate at 0.5 kg flour per 3 litres of fruit, though the measuring basis is unclear. This is a reported historical proportion, not a validated household formula.
- The mixture is spread over clean linen on a table and sun-dried for about a day. No measured drying endpoint is given; sun-drying is not a documented flour-cooking treatment.
- The cloth underside is lightly dampened so the dried sheet can be lifted and rolled. No validated storage duration is reported.
- The chapter notes that tklapi can also be made without flour but gives no separate procedure for that version.
Places
Georgia
Documented preparation · Country evidenceThe FAO chapter labels this a Georgian mulberry recipe; this is a documented preparation association, not an origin date.
Related
Made from
Wheat flour
Wheat flour is milled wheat grain, from whole meal to fine white flour, used to make bread, thicken liquids and appear as an optional ingredient in fruit pastes such as Georgian mulberry tklapi.
Variants
Meskhetian mulberry tklapi
A reported Khizabavra household method cooks mulberry juice with wheat flour into a thin porridge before drying it on cloth; batch measures and a measured endpoint are absent.
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Sources
Food and Agriculture Organization of the United NationsProcess · History · Location
Gardens of Biodiversity: Conservation of Genetic Resources and Their Use in Traditional Food Production Systems by Small Farmers of the Southern Caucasus, Chapter 4Printed153; chapter PDF page25 (zero-based24): source method and flour ratio.
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowFlour may contain harmful bacteria; do not eat uncooked flour or assume home heat treatment makes it ready to eat.