Dr. Michael Denner (notes from the American Test Kitchen): Georgians jokingly refer to tkemali (more accurately written tโqโemali) as โGeorgian ketchup.โ It gets poured on practically everything. I donโt know of another sauce like it: sour, fruity, salty, with a serious herbal punch and a bit of lingering heat. Maybe it looks like Mexican salsa verde, reddish-emerald, but the flavors are dissimilar.
About Tkemali
In Georgia, tkemali trees are found on the edges of parks, in abandoned areas, and along highways. Driving through Georgia in mid-March, when tkemali trees are in full, blowsy-white bloom against the grey-brown backdrop of early spring, it seems theyโre everywhere.
Tkemali and alycha plums, those used in tkemali sauce, are called cherry plums in America. Because they are the first trees to bloom in the spring, they are chiefly planted as ornamental trees. (The popular cultivar Nigra, the black-leafed plum planted everywhere in the Midwest and South of the U.S.A., is an example of the cherry plum.) In Florida and the South, in deserted corners of wooded lots, you can find the similar, small, angular, endemic Chickasaw plums growing as an understory tree. Although not tkemali, these can be used to make the sauce.
Without wading into a heated discussion about authenticity and the โonly real tkemali sauceโ (and the โonly real tkemali plumโ), Iโll point out that the plum tkemali is not some cultivated tree. It grows wild everywhere in western Georgia in the Caucasus and it readily hybridizes with other species of plum. So, even in Georgia, the tkemali plum flavor is diverse and unstable. The word is a culinary idea for the highly unique thing that it is. Every bodega market in Georgia sells โthe only realโ tkemali sauce, often sold in repurposed one-liter soda bottles. Every bottle is different in color, flavor, and aroma. However, they are all salty, tart, and pungent with cilantro and mint. As Tinatin points out in the recipe below, a good Georgian cook will make a variety of styles of tkemali, depending on the season and purpose.
So, tkemali is not doctrinaire. You have a variety of choices, all of which will render a delicious and appropriate tkemali, with perhaps varying degrees of authenticity. Whenever possible, you should pick the green, unripe cherry plums growing on โornamentalโ trees growing in your neighborhood. Or chickasaw plums from along the highway. Absent cherry plums, any green, unripe cultivated plum snatched from the tree in early spring will make a perfectly acceptable, perhaps indiscernibly different, substitute. Failing finding green plums on the tree, any plum from your grocerโs cooler will likely do the trick. Frankly, itโs rare to find anything but unripe plums for sale in groceries in the United States. Any sourish, unripe plum from the produce aisle will do the trick, especially the hard kelly-green gage plums. Tkemali comes in a variety of sournesses, so add a little lemon juice or citric acid (available from any grocer, sold with the canning supplies) at the end if you like. When making this sauce for students, I used unsweetened cranberry juice concentrate that I purchased at the local health food store. The fruit and acidity should be balanced, like fresh pomegranate juice, with the sour conquering the fruity, slightly-sweet notes.
Thereโs additionally a sweet tkemali, described below, good for putting up for winter. Finally, Iโll add that personally I prefer tkemali with texture, and when I make it, I grate or blend the fruit very coarsely, sort of a fresh salsa consistency. The tkemali they serve in fancy restaurants has a finer texture, almost like syrup.
The recipe below is my translation and adaption of the recipe in ะะพะฑะธะพ, ัะฐัะธะฒะธ, ั ะฐัะฐะฟััะธ, ะธะปะธ ะััะทะธั ัะพ ะฒะบััะพะผ (Lobio, Satsivi, Khatchapuri, or Georgia with Taste) by Tinatin Mzhavanadze.
Tkemali Recipe
Tinatin Mzhavanadzeย (as translated and adapted from the Russian by Dr. Michael Denner): | Tinatin Mzhavanadzeย (original text): |
When spring has definitively and irrefutably arrived in Georgia, itโs suffused with the fragrances of eggplants, tomatoes, green beans, basil, garden strawberries, cherries, and blossoming cilantro. (Cilantro in bloom doesnโt smell like regular cilantro, and itโs used differently.)โฆ And every sort of herb and vegetable.
But most important, fundamental, elemental, and irreplaceable thing โ is the arrival of the long-awaited scent of the green tkemali plums. This scent immediately reminds the organism, pale from winter-induced vitamin deprivation just who is the master of the house โ and just who can turn any simple, unpretentious fried egg or potato into ambrosia fit for godsโฆ The true herald of spring is the welcome appearance of tkemali. These are green plums, from which we Georgians make a sauce, also called tkemali. With this potion, even ordinary scrambled eggs or boiled potatoes become food for the gods! My refrigerator is loaded with all sorts of sauces that wait, mournfully, for their monthly appointed hour. But tkemali flies off the shelfโฆ One bottle a week! Two bottles a day during high season! Making the sauce is quite simpleโฆ But a few words about the ingredients.ย In Georgia, we mainly use unripe green tkemali or alycha plums. Theyโre different varietals of plum, dissimilar in size and flavor: tkemali, when it ripens, becomes yellow or red, while alycha plums remain green, with perhaps a little yellow, even when ripe. Pennyroyal (Mentha pulegium) grows wild in wetlands and bogs. Itโs called ombola in Georgian, and it has a decidedly strong, wild, musky scentโฆ some people love it. You can replace it with garden mint, peppermint, or perhaps best of all, spearmint. You can use tkemali on: Potatoes, meat, fish, chicken, macaroni, pork, omelets, steamed vegetables. Itโs probably not a good idea to use it in tea or on a cake. |
ะัะปะธ ะฒะตัะฝะฐ ะฒ ะััะทะธะธ ะฝะฐัััะฟะธะปะฐ ะพะบะพะฝัะฐัะตะปัะฝะพ ะธ ะฑะตัะฟะพะฒะพัะพัะฝะพ โ ะฒะตะทะดะต ััะพะธั ะทะฐะฟะฐั
ะฑะฐะบะปะฐะถะฐะฝะพะฒ, ะฟะพะผะธะดะพัะพะฒ, ะทะตะปัะฝะพะน ัะฐัะพะปะธ, ะฑะฐะทะธะปะธะบะฐ, ะบะปัะฑะฝะธะบะธ, ัะตัะตัะฝะธ, ัะฒะตัััะตะน ะบะธะฝะทั (ะดะฐ-ะดะฐ, ะพะฝะฐ ะฟะพ-ะดััะณะพะผั ะฟะฐั
ะฝะตั ะธ ะฟะพ-ะดััะณะพะผั ัะฟะพััะตะฑะปัะตััั) ะธ ะฒััะบะพะณะพ ะดััะณะพะณะพ ัะฐะทะฝะพััะฐะฒัั ะธ ะพะฒะพัะตะน.
ะะพ ัะฐะผะพะต ะณะปะฐะฒะฝะพะต, ะพัะฝะพะฒะฝะพะต, ะฑะฐะทะพะฒะพะต ะธ ะฝะตะทะฐะผะตะฝะธะผะพะต โ ััะพ ะฟะพัะฒะปะตะฝะธะต ะดะพะปะณะพะถะดะฐะฝะฝัั ะทะตะปัะฝัั ัะบะตะผะฐะปะธ, ะบะพัะพััะต ััะฐะทั ะฝะฐะฟะพะผะธะฝะฐัั ะธััะพััะฝะฝะพะผั ะทะธะผะฝะธะผ ะฐะฒะธัะฐะผะธะฝะพะทะพะผ ะพัะณะฐะฝะธะทะผั, ะบัะพ ะฒ ะดะพะผะต ั ะพะทัะธะฝ, ะธ ั ะบะพัะพััะผะธ ะปัะฑะฐั ะฝะตะทะฐัะตะนะปะธะฒะฐั ัะธัะฝะธัะฐ ะธะปะธ ะบะฐััะพัะบะฐ ััะฐะฝะพะฒัััั ะฟะธัะตะน ะฑะพะณะพะฒ. ะ ะผะพัะผ ั ะพะปะพะดะธะปัะฝะธะบะต ะฟะพะปะฝะพ ะฒััะบะธั ัะพััะพะฒ, ะบะพัะพััะต ัะบะพัะฑะฝะพ ะพะถะธะดะฐัั ัะฒะพะตะณะพ ัะฐัะฐ ะผะตัััะฐะผะธ, ะฝะพ ัะพะปัะบะพ ัะพัั ัะบะตะผะฐะปะธ ัะปะตัะฐะตั ะฟะพ ะฑัััะปะบะต ะฒ ะฝะตะดะตะปั, ะฐ ะฒ ัะตะทะพะฝ โ ะฟะพ ะดะฒะต ะฑัััะปะบะธ ะทะฐ ะดะตะฝั. ะะตะปะฐะตััั ัะพัั ะฒัะพะดะต ะฑั ัะปะตะผะตะฝัะฐัะฝะพ: ะบัะฟะธัะต ะดะฒะฐ ะบะธะปะพะณัะฐะผะผะฐ ะทะตะปัะฝัั
ัะบะตะผะฐะปะธ ะธะปะธ ะฐะปััะธ (ััะพ ัะฐะทะฝัะต ัะพััะฐ ัะปะธะฒ โ ะธ ะฟะพ ัะฐะทะผะตัั, ะธ ะฟะพ ะฒะบััั, ะพัะปะธัะธะต ะฒ ัะพะผ, ััะพ ัะบะตะผะฐะปะธ ะฒะฟะพัะปะตะดััะฒะธะธ ััะฐะฝะพะฒัััั ะถะตะปััะผะธ ะธะปะธ ะบัะฐัะฝัะผะธ, ะฐ ะฐะปััะฐ, ะดะฐะถะต ัะฟะตะปะฐั, ะพััะฐัััั ะทะตะปัะฝะพะน ะธะปะธ ัััะพัะบั ะถะตะปัะตะตั), ะฟะพ ะฟััะบั ะทะตะปะตะฝะธ โ ัะฒะตัััะตะน ะบะธะฝะทั, ัะบัะพะฟะฐ, ะฟััััะตะบ ะผะพะปะพะดะพะณะพ ัะตัะฝะพะบะฐ, ะฝะพ ะฒะพั ะฟะตัะฒะพะต ะทะฐัััะดะฝะตะฝะธะต: ะตััั ะตัะต ัะฐะบะฐั ััะฐะฒะบะฐ ะดััะธััะฐั, ยซะพะผะฑะฐะปะพยป ะฝะฐะทัะฒะฐะตััั, ะฟะพ-ััััะบะธ ยซะฑะปะพั
ะพะฒะฝะธะบยป, ะธะปะธ ะผััะฐ ะฑะพะปะพัะฝะฐั (Mentha pulegium). |
ย
Ingredients (English)
- 2ย poundsย green,ย unripeย plums,ย seeย recipeย introduction
- Largeย bunchย bloomingย cilantroย (3ย 1/2ย ounces)
- Largeย bunchย dillย (3ย 1/2ย ounces)
- Largeย bunchย garlicย greensย orย chivesย (3ย 1/2ย ounces)
- Largeย bunchย pennyroyalย orย spearmintย (3ย 1/2ย ounces),ย seeย recipeย introduction
- Seaย salt
- Freshly-groundย pepper
- Hotย paprikaย orย otherย hot,ย driedย andย groundย pepper,ย orย Adzhika
- Makesย aboutย aย quartย ofย tkemali.
Preparation (English)
In a large pot, cover the plums with about 3 inches of water. You will need around 5 quarts of water. Place a kitchen colander in the sink. Bring to a rolling boil over high heat for 5 minutes. Remove the pot from the heat and pour off the water and plums into the colander. Rinse the plums with cool tap water. (This step removes some of the acidity of the plums.)
Meanwhile, finely mince the cilantro, dill, chives, and mint. You can also chop it all finely with your meat grinder, food processor, or blender. Just make sure the herbs are evenly chopped. Set aside.
When the fruit is cool enough to handle, into a large prep bowl, grate the plums against the largest holes on your box grinder, discarding the skin (it should fall off as you grate the fruit) and the pits.
Mix the herbs into the plum pulp and stir. Season with salt and a little Adzhika or dried red pepper. Taste the tkemali:If you like it spicy, add more pepper. If the sauce is very thick, thin it with some boiling water. If it is very sour, add a little sugar. Try not to drink more than a few cups. Youโve made this sauce to share!
Pour into clean bottles. (In Georgia they often use empty 1/2 liter plastic cola bottles.) Put them in the refrigerator where theyโll stay good for several weeks.
-
Tkemali with herbs freshly added. Let your imagination run a little! The adventurous among us add all sorts of fruit pulp to their tkemali: the fruit of dogwoods, blackberries, raspberry, currants. But thatโs all freethinking, nothing to do with the classic versions.
Winter version for preserving: The above is the spring version, the one made for more or less immediate consumption. But thereโs a version of winter, too, that stores well: For summer, use ripe tkemali plums and add the deep purple, ripe Italian prune plums (Damson plums, Prunus insititia).
You could stick to just tkemali plums, but if you knew how ripe prune plums complete the tasty picture! Sometimes I make my winter tkemali using only prune plums (the black ones often called Italian), and it turns out a sweet version of the sauce.
But you never go wrong with a 1:1 ratio of tkemali and prune plums. Follow the directions above with the following minor variations:
1) Donโt pour off the water in step 1, since the plums arenโt as sour. Use the water from the first boiling to loosen up the plum pulp in step 4.
2) Push the tkemali through a kitchen sieve or use the blender to reduce the sauce to a very fine, regular consistency after step 3.
3) Boil the tkemali for about 5 minutes after step 4.
When the sauce is cooled, pour it into small, glass bottles that have been sterilized with boiling water. Pour a little vegetable oil into the bottles to form a protective layer, and place in a cold, dark area, like a basement, root cellar, or the back of the refrigerator.
Every good cook has a variety of these sauces stashed in the cellar: Red, yellow, green, and brown, varying in their sourness and heat.
SRAS: The above translation and adaptation differs from the original not only in converting the measurements from metric to imperial units (as used by Americans), but also in codifying and more distinctly spelling out the processes that the original author more breezily lays out for an audience more familiar with the food. While giving less instruction, she does give more discussion of variations on the food, for instance. The adaptation by Dr. Denner relies on both the original text and experience traveling to meet the original author and make the recipes with her โ making this particular translation and adaptation effort extraordinarily collaborative. We include the original text below for comparison.
Right: a brand of commercially-produced tkemali widely available and popular in Eurasia.
Ingredients (Russian)
(ะะฝะณัะตะดะธะตะฝัั)
- (ะฝะฐย 800ย ะผะปย ัะพััะฐ):
- ะฐะปััะฐย (ัะบะตะผะฐะปะธ,ย ัะตัะฝ)ย โย 1ย ะบะณ
- ัะฒะตัััะฐัย ะบะธะฝะทะฐ,ย ัะบัะพะฟ,ย ะทะตะปะตะฝัย ัะตัะฝะพะบะฐ,ย ะผััะฐย ะฑะพะปะพัะฝะฐัย (ะพะผะฑะฐะปะพ)ย โย ะฟะพย ะฟััะบั
- ัะพะปั,ย ะฟะตัะตัย ะบัะฐัะฝัะนย ัััััะบะพะฒัะนย โย ะฟะพย ะฒะบััั
- ะฐะดะถะธะบะฐ
Preparationย (Russian)
(ะัะธะณะพัะพะฒะปะตะฝะธะต)
ะ ะฑะพะปััะพะน ะบะฐััััะปะต ะทะฐะปะตะนัะต ัะปะธะฒั ั ะพะปะพะดะฝะพะน ะฒะพะดะพะน, ััะพะฑั ัะฒะตัั ั ะฑัะปะพ ะฒะพะดั ะฝะฐ ัะตัััะต ะฟะฐะปััะฐ, ะฟัะพะบะธะฟััะธัะต ะผะธะฝัั ะฟััั ะธ ัะปะตะนัะต ะฒะพะดั, ััะพะฑั ััะปะฐ ะปะธัะฝัั ะบะธัะปะธะฝะบะฐ. ะัะพััะธัะต ะผัะณะบะธะต ัะณะพะดั ัะตัะตะท ัะผะฐะปะธัะพะฒะฐะฝะฝัะน ะดัััะปะฐะณ ั ะบััะฟะฝัะผะธ ะดััะพัะบะฐะผะธ, ะธะทะฑะฐะฒะปัััั ะพั ะบะพััะพัะตะบ ะธ ะบะพะถะธัั, ะฐ ะพะดะฝะพัะพะดะฝะฐั ะทะตะปัะฝะฐั ะผะฐััะฐ ะฟะพะนะดะตั ะฒ ะดะตะปะพ.
ะัั ะทะตะปะตะฝั ะผะตะปะบะพ ัะตะถะตัะต ะฝะฐ ะดะพัะบะต, ะธะปะธ ะฟัะพะบัััะธะฒะฐะตัะต ัะตัะตะท ะผััะพััะฑะบั, ะธะปะธ ะบัะพัะธัะต ะฒ ะฑะปะตะฝะดะตัะต, ะณะปะฐะฒะฝะพะต โ ะพะดะฝะพัะพะดะฝะพ ะธะทะผะตะปััะธัั; ะฒะผะตัะธะฒะฐะตัะต ะตะต ะฒ ัะบะตะผะฐะปะตะฒัั ะบะฐัะธัั. ะะพะถะฝะพ ะตัั ัะฐะท ะฟัะพัะตัะตัั ัะตัะตะท ะดัััะปะฐะณ โ ะฝะพ ะฒั ั ะพัะพัะพ ะฟะพะดัะผะฐะปะธ? ะะพะด ะบะพะฝะตั ะดะพะฑะฐะฒะปัะตัะต ัะพะปั ะธ ะฐะดะถะธะบั. ะัะปะธ ะฝะตั ะฟัะธะปะธัะฝะพะน ะฐะดะถะธะบะธ โ ะฟัะพััะพ ะบัะฐัะฝัะน ะผะพะปะพััะน ะฟะตัะตั.
ะะฐะฟะฝะธัะต ะฝะฐ ะปะฐะดะพะฝั ะธ ะฟัะพะฑัะนัะต: ะตัะปะธ ะปัะฑะธัะต ะพัััะตะต ะธ ัะพะปะพะฝะตะต โ ะดะพะฑะฐะฒะปัะนัะต ัะฟะตัะธะน, ะตัะปะธ ะปัะฑะธัะต ัััั ะฟะพะถะธะถะต โ ัะฐะทะฑะฐะฒััะต ะบะธะฟัััะฝะพะน ะฒะพะดะพะน.
ะ ัััะธัะต, ััะพ ะฒัะต ัะฐะฒะฝะพ ะผะพะถะตั ะฑััั ัะปะธัะบะพะผ ะบะธัะปะพ, ัะพะณะดะฐ ะดะพะฑะฐะฒััะต ัะฐั ะฐัะฝัะน ัะธัะพะฟ.
ะฅะพัะพัะตะฝัะบะพ ัะฐะทะผะตัะฐะนัะต, ัะฐะทะปะตะนัะต ัะตัะตะท ะฒะพัะพะฝะบั ะฟะพ ะฑัััะปะบะฐะผ ะธ ััะฐะฒััะต ะฒ ั ะพะปะพะดะธะปัะฝะธะบ. ะัะปะธ, ะบะพะฝะตัะฝะพ, ะฝะต ะฒัะฟัะตัะต ะฟะพะปะพะฒะธะฝั ัะบะตะผะฐะปะธ ะฟััะผะพ ะธะท ัะฐัะบะธ โ ะบะฐะบ ั.
ะญัะพ ะธะผะตะฝะฝะพ ะปะตัะฝะธะน ะฒะฐัะธะฐะฝั ะดะปั ะฑััััะพะณะพ ัะฟะพััะตะฑะปะตะฝะธั, ะฐ ะฝะต ะดะปั ั ัะฐะฝะตะฝะธั ะฝะฐ ะทะธะผั โ ะดะปั ะทะธะผั ะปัััะต ะฒะทััั ัะฟะตะปัะต ัะบะตะผะฐะปะธ ะณัััะพะณะพ ะบัะฐัะฝะพะณะพ ัะฒะตัะฐ, ะดะพะฑะฐะฒะธัั ัะฟะตะปัะน ัะตัะฝะพัะปะธะฒ (Prunus insititia).
ะะพั ะฒะฐะผ ะธ ะฒัะพัะฐั ะทะฐะณะฒะพะทะดะบะฐ: ะบะพะฝะตัะฝะพ, ะผะพะถะฝะพ ะพะณัะฐะฝะธัะธัััั ะพะดะฝะธะผะธ ะปะธัั ัะณะพะดะฐะผะธ ัะบะตะผะฐะปะธ, ะฝะพ ะตัะปะธ ะฑั ะฒั ะทะฝะฐะปะธ, ะบะฐะบ ัะฐััะฒะตัะธะฒะฐะตั ะฒะบััะพะฒัั ะบะฐััะธะฝั ัะตัะฝะพัะปะธะฒ! ะะฝะพะณะดะฐ ะฒะพะพะฑัะต ะฑะตััั ัะพะปัะบะพ ะตะณะพ โ ะฟะพะปััะฐะตััั ัะปะฐะดะบะธะน ะฒะฐัะธะฐะฝั ัะบะตะผะฐะปะธ.
ะะฝะต ะฑะพะปััะต ะฟะพ ะดััะต ะฟัะพะฟะพััะธั 1:1.
ะขะฐะบ ะฒะพั, ะฑะตัะตะผ ัะณะพะดั ะธ ะดะตะปะฐะตะผ ะฒัะต ัะพัะฝะพ ัะฐะบ ะถะต, ะฝะพ:
1) ะฒะพะดั ะฟะพัะปะต ะพัะฒะฐัะธะฒะฐะฝะธั ัะบะตะผะฐะปะธ ะฝะต ะฒัะปะธะฒะฐัั, ะฐ ัะฐะทะฑะฐะฒะปััั ะณัััะพัั ะตั ะถะต โ ััะพ ัะฐะท;
2) ัะถ ัะพัะฝะพ ะตัะต ัะฐะท ะฟัะพัะตัะตัั ัะตัะตะท ะดัััะปะฐะณ (ะตััั ัะฐะบะพะน ัะฟะตัะธะฐะปัะฝัะน ัะผะฐะปะธัะพะฒะฐะฝะฝัะน ะดัััะปะฐะณ ั ะบััะฟะฝัะผะธ ะดััะพัะบะฐะผะธ ะธะผะตะฝะฝะพ ะดะปั ะฟะพะดะพะฑะฝัั ะฟัะพัะตะดัั) ะดะปั ะพะดะฝะพัะพะดะฝะพััะธ โ ััะพ ะดะฒะฐ;
3) ะธ ะฒัะต ะฒะผะตััะต ะฟัะพะบะธะฟััะธัั ะผะธะฝัั ะดะตัััั โ ััะพ ััะธ.
ะญะบัะฟะตัะธะผะตะฝัะฐัะพัั ะดะพะฑะฐะฒะปััั ะฒ ัะบะตะผะฐะปะธ ะบะธะทะธะป, ะตะถะตะฒะธะบั, ะผะฐะปะธะฝั, ัะผะพัะพะดะธะฝั โ ะฝะพ ะฒัะต ััะพ ัะธััะฐั ัะฐะผะพะดะตััะตะปัะฝะพััั ะธ ะบ ะบะปะฐััะธะบะต ะพัะฝะพัะตะฝะธั ะฝะต ะธะผะตะตั.
ะะฐะปะธัั ะณะพัะพะฒัะน ะบะธะฟััะธะน ัะพัั ะฒ ััะตัะธะปะธะทะพะฒะฐะฝะฝัะต ะฑัััะปะพัะบะธ, ัะฒะตัั ั ะผะพะถะฝะพ ะดะพะฑะฐะฒะธัั ัะพะฝะบะธะน ะทะฐัะธัะฝัะน ัะปะพะน ะธะท ัะฐััะธัะตะปัะฝะพะณะพ ะผะฐัะปะฐ, ะทะฐะบัััะธัั ะบัััะบะธ ะธ ะฟะพััะฐะฒะธัั ะฒ ะฟัะพั ะปะฐะดะฝะพะต ัะตะผะฝะพะต ะผะตััะพ.
ะฃ ั ะพัะพัะธั ั ะพะทัะตะบ ะผะฝะพะถะตััะฒะพ ะฒะฐัะธะฐะฝัะพะฒ ัะบะตะผะฐะปะธ ะฒ ะบะปะฐะดะพะฒะบะฐั : ะฒัะตะฒะพะทะผะพะถะฝัะต ะพััะตะฝะบะธ ะบัะฐัะฝะพะณะพ, ะถัะปัะพะณะพ, ะทะตะปัะฝะพะณะพ ะธ ะบะพัะธัะฝะตะฒะพะณะพ, ัะฐะทะปะธัะฐัััั ะพะฝะธ ะธ ะฟะพ ััะตะฟะตะฝะธ ะพัััะพัั ะธ ะบะธัะปะพัั.
ะะพะถะฝะพ ะฟะพะปะธะฒะฐัั: ะบะฐััะพัะบั, ะผััะพ, ััะฑั, ะบััะธัั, ัะพัะธัะบะธ, ะผะฐะบะฐัะพะฝั, ะพะผะปะตัั, ัะฐะทะฒะต ััะพ ะฒ ัะฐะน ะธะปะธ ะฒ ะฟะธัะพะถะฝัะต ะดะพะฑะฐะฒะปััั, ะฝะฐะฒะตัะฝะพะต, ะฝะต ััะพะธั.
ะ ััะพะผ ัะพััะต ะผะฐััะฐ ะฒะธัะฐะผะธะฝะพะฒ, ะทะธะผะพะน ะพะฝ ะฒะพะทะฒัะฐัะฐะตั ะฒะบัั ะปะตัะฐ, ะฟัะธัะพะผ ััะพ ัะพะฒะตััะตะฝะฝะพ ะฝะฐัััะฐะปัะฝัะน ะฟัะพะดัะบั ะฑะตะท ะบะพะฝัะตัะฒะฐะฝัะพะฒ, ะฐ ัะถ ะฒัั ะตะดะฐ, ะพัะพะฑะตะฝะฝะพ ะถะฐัะตะฝะฐั, ััะฐะฝะพะฒะธััั ั ะฝะธะผ ะฝะตะฒัะฝะพัะธะผะพ ะฒะบััะฝะพะน, ะธ ะตัะปะธ ััะตััั, ััะพ ัะบะตะผะฐะปะธ ะฝะตะนััะฐะปะธะทัะตั ะถะธัั ะธ ะฝะต ะดะฐะตั ะฒะฐะผ ัะธะปัะฝะพ ะฟะพะฟัะฐะฒะธัััั โ ัะพ ั ะฝะต ะฟะพะฝะธะผะฐั, ัะตะณะพ ะฒั ะถะดััะต?!
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