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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Ajapsandali (აჯაფსანდალი)
Ajapsandali (აჯაფსანდალი)
An aubergine, tomato, pepper, onion and herb starter
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice


1 kg aubergines; ½ cup tahini; juice of half a lemon; 1 clove garlic; 2-4 tbsp olive oil; a pinch of cumin; ½ dry hot pepper; 2 tsp salt; coriander or parsley

Baba Ghanoush (Bābā ġanūj, غنوج, متبل, Patlıcan Babaganuş)

Prick the aubergines with a fork and roast them in the oven at 240°C for 40-50 minutes. Cut them lengthways and remove the flesh with a spoon. Place it in a colander and leave the juice to drain before mashing them with a fork. Mix the tahini with 1 tbsp water. Add the aubergines, the lemon juice, garlic puree and salt and beat with a fork until smooth. Serve drizzled with olive oil, coriander, flat bread and falafel balls.

Бабагануш (Bābā ġanūj, غنوج, متبل, Baba Ghanoush, Patlıcan Babaganuş)