FermenteaWhere food goes to change
← Recipes

Traditional method

Meskhetian mulberry tklapi

თუთის ტყლაპი

Loading ratings…

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.

Suggest a correction
A thin, flexible amber-brown mulberry tklapi sheet loosely folded on a pale ceramic plate.

History

A 2021 guide attributes this Meskheti method to a Khizabavra resident; it does not date the practice's beginning.

Ingredients

Scaling: source batch only

MulberriesRipe fruit; the report does not describe cleaning or juice extraction in a reproducible amount.
Amount not stated
The account starts with 4–5 source buckets of fruit; bucket capacity is not given.
Flour (grain unspecified)Stir into a bucket of reserved mulberry juice until thin enough to pass through a strainer.
Amount not stated
The account says up to 4 kg per bucket of reserved juice, but neither bucket capacity nor grain type is specified.

Method

Risks and precautions · Standard risk
Flour-borne pathogens

FDA notes that raw flour can carry harmful bacteria and says not to eat uncooked flour. The reported mixture is cooked, but the source gives no time-temperature control or validated flour treatment.

Hazard source

This reported method is not a validated flour-cooking or drying process; it gives no measured endpoint or supported storage duration.

  1. Use ripe mulberries; the account describes shaking them early in the day and selecting the fruit.
  2. Cook the reported 4–5 buckets of fruit in a distilling pot. Cool the juice, collect it in a cloth bag over a plank, weigh the bag to press it, and strain again to remove seeds.
  3. Set aside at least one source bucket of juice. Stir up to 4 kg flour into one bucket until the mixture is thin enough to pass through a strainer; the bucket capacity is not given.
  4. Cook the flour-and-juice mixture with the mulberry juice over low heat, stirring continuously. The guide reports a thin, soft porridge and says it is ready after two or three stirs, but gives no timed or measured cooking endpoint.
  5. Pour the porridge while hot onto coarse cloth laid over a mat and level it with a skimmer.
  6. Dry in air and sun. The account gives no measured endpoint or duration; it describes wiping the sheet, turning it, and dampening the underside of the cloth to loosen it.
  7. Fold the sheet's edges and roll it. The guide does not state packaging or storage conditions or duration.

Places

Khizabavra, Aspindza

Documented preparation · Locality evidence

The 2021 guide attributes its account to a Khizabavra resident; this is a reported preparation association, not an origin claim.

See Khizabavra, Aspindzaon the mapLocation source 1 →

Related

Made from

  • 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.

Variants

  • Mulberry tklapi

    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.

More from Georgia

  • Bazhe (walnut sauce base)

    A Georgian walnut sauce of ground walnuts, garlic, vinegar and spices, thinned with water or broth. It is served with poultry, vegetables and bread, and is the sauce of the dish satsivi.

  • Matsoni with a countertop culture

    A commercial countertop-culture version of matsoni, a Georgian cultured milk. Its room-temperature method differs from the warmer Georgian production process.

  • Mchadi: Georgian pan-cooked cornbread

    Unleavened cornmeal cakes mixed with cold water and cooked on both sides in a covered-then-uncovered pan. Cheese is served alongside rather than mixed into this dough.

  • Megrelian ajika

    A documented Megrelian red pepper, garlic and herb paste with salt and ground spices. This preparation is mixed, not fermented; its source gives no validated preservation method or shelf life.

  • Megrelian chvishtari

    Megrelian chvishtari uses a maize dough with sulguni wrapped around a cheese piece, then cooks covered over low heat in a skillet.

  • Qvevri wine

    Georgian wine fermented and matured in buried clay vessels called qvevri, usually with grape skins, pips and sometimes stems, in styles from amber to red that differ by region.

  • Shotis puri

    A Georgian pointed flatbread adapted for a domestic oven, made with a simple yeast dough.

Related in the family

  • Aam papad

    Ripe mango pulp spread thin and dried as a chewy fruit leather. This entry records one controlled unsweetened experiment and distinguishes it from Bengali sun-dried aamshotto and sweetened or spiced variants.

  • Chuhara

    Chuhara is a processed dried-date product named in Pakistani date-production studies, distinct from other dried dates. Its household method is not established.

  • Fruit leather

    Fruit pulp spread into thin sheets or shaped into cakes and dried, a compact, portable way of keeping fruit in western and central Asia and among Indigenous North Americans.

  • Goraka

    Goraka is the dried rind of Garcinia quaesita, a souring ingredient for Sri Lankan curries. Its drying is documented, but no complete household method is.

  • Křížaly

    Křížaly are Czech dried apple or pear pieces. The name has regional meanings beyond apple slices, and drying practice varies by place and dryer.

  • Mango leather

    Sieved mango purée with honey and warm spices, spread a quarter inch thick and dried at 140 °F (60 °C) for about 10 hours into a flexible fruit sheet.

Community

No community contributions have been published for this entry yet.

Share what you made

Sign in to contribute. Published comments and photos are free to read.

Share a creation photoSuggest a correction

Sources