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**Saqwnht** · 06-09-2010, 10:53 PM

Apart from mustard, I like Caucasian sauces on my meat and meat products:
Tkemali: a sour wild plum sauce from Georgia.
Satsebeli: a tomato sauce, also from Georgia, not like ketchup at all.
Adjika: an Abkhazian sauce made from red pepper and garlic, should be used in well-regulated doses only.
UPD:
Narsharab: a pomegranate sauce from Azerbaijan (not really my favourite).

06-09-2010, 10:53 PM	#17
Saqwnht Join Date Oct 2005 Posts 482 Senior Member	Apart from mustard, I like Caucasian sauces on my meat and meat products: Tkemali: a sour wild plum sauce from Georgia. Satsebeli: a tomato sauce, also from Georgia, not like ketchup at all. Adjika: an Abkhazian sauce made from red pepper and garlic, should be used in well-regulated doses only. UPD: Narsharab: a pomegranate sauce from Azerbaijan (not really my favourite).
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