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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
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon
Ajapsandali (აჯაფსანდალი)
Ajapsandali (აჯაფსანდალი)
An aubergine, tomato, pepper, onion and herb starter


1 chicken; a handful of shitake mushrooms; 5cm ginger; 1 tsp Szechuan pepper; 2 tbsp rice wine; 1 chilli pepper; soy sauce

Steamed Chicken (蒸鹹雞)

Soak the mushrooms in cold water for a couple of hours. Meanwhile dry the Szechuan pepper in a dry saucepan on a medium heat before grinding it with coarse salt with a pestle and mortar. Rub the chicken in a mixture of the rice wine, finely chopped ginger, chilli and ground pepper. Slice the mushrooms removing the stalks. Place them in a steamer with the chicken on top and steam for 35 minutes. Collect the mushroom stock and add the soy sauce. Reduce it to make a sauce. Cut the chicken into pieces and pour over the sauce. Serve immediately sprinkled with chopped spring onion and chilli.

Курица на пару (蒸鹹雞)