Tklapi Salata

Tklapi is Georgia's ancient sun-dried sour plum or cornelian cherry leather, sold in papery burgundy sheets at every market from Tbilisi to Batumi. This no-cook salad tears the leather into a bright, tart dressing for crunchy raw vegetables — a modern tavern starter that tastes bracingly clean alongside grilled meats.

Serves: 4

Ingredients

• 40g (1.5 oz) tklapi (dried plum or cornelian cherry leather), torn into small pieces
• 3 tbsp (45ml) warm water
• 1 tsp runny honey
• 3 tbsp (45ml) cold-pressed walnut oil (or olive oil)
• 1 small red onion (100g / 3.5 oz), finely sliced into rings
• 2 medium cucumbers (300g / 10 oz total), cut into batons
• 150g (5 oz) cherry tomatoes, halved
• 1 small fennel bulb (200g / 7 oz), shaved paper-thin on a mandoline
• 30g (1 oz) toasted walnut halves, roughly broken
• Handful of fresh tarragon leaves
• Handful of fresh mint leaves
• ½ tsp salt
• Pinch of ground black pepper

Instructions

1. Soak the tklapi pieces in the warm water for 5 minutes until softened. Mash with a fork to form a rough paste.
2. Whisk in the honey and walnut oil to create the dressing. Season with salt and pepper.
3. Toss the red onion rings in a pinch of salt and let sit 3 minutes to mellow, then squeeze gently.
4. In a large bowl, combine the cucumbers, cherry tomatoes, fennel, and red onion.
5. Drizzle over the tklapi dressing and toss to coat thoroughly.
6. Scatter the toasted walnuts, tarragon, and mint over the top.
7. Serve immediately at room temperature.

Cook's Notes: Tklapi can be found in Georgian or Middle Eastern grocery shops, or ordered online. If unavailable, a concentrated tamarind paste (1 tbsp) with a splash of pomegranate molasses makes a reasonable substitute. The salad wilts quickly — dress only just before serving.