Log in
Register

Login as a Talerka club member

Login with a social account

Please choose social network for login

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
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
 
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
1
Фаршированные перцы (Töltött paprika)
Stuffed peppers
Stewed peppers stuffed with turkey in a tomato sauce
Машхурда
Mashhurda
A thick broth with lentils, lamb and vegetables

3-6

300g elk; 150g lard; 1 onion; 7 quail’s eggs; 2 cups flour; ½ cup oatmeal; 1 tsp sumac; salt, black pepper

Elk Koldunes (Pierogi ruskie)

Peel and grate the onion on a fine grater. Beat the eggs with the sifted flour and add 2/3 cup of iced water with 1/3 of the onions puree. Season with salt and knead the pastry until it no longer sticks to your hands. Wrap it in cling film and leave in a fridge for 30 minutes. Meanwhile pass the meat with the lard through a mince grinder. Add the finely chopped onion, season and add the barberries and the sumac. Mix it into the mince. Cut the dough into 4 and roll each into a sausage the thickness of your finger. Cut them into pieces 1cm thick. Sprinkle the pieces with flour and cover them with a cloth to prevent them from drying out. Roll them into circles 5cm in diameter and place a dollop of the meat filling into the centre. Brush the edges with water and pinch them together into semi-circles. Boil them in salted water with the remaining onion puree for 4-5 minutes. Serve with sour cream.