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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
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
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

2-3

0.5 cup red football lentils; 1 red onion; 1 cup coconut milk; 1 tsp turmeric; 2 tbsp ghee; ½ tsp cumin; ½ tsp coriander; ½ chilli pepper; 1-2 cloves garlic (or a pinch of asafoetida); 3cm fresh ginger; salt

Masoor Dal (मसूर दाल)

Dry the lentils, add the turmeric and fry slightly. Add two cups hot water and simmer for 15-20 minutes or until the lentils are ready. Meanwhile, dry the cumin and coriander in a dry pan and grind with a pestle and mortar. Fry the ginger, chilli, and garlic on a medium heat in the ghee for 1 minute. Add the onion and cook until soft. Add the ground spices and fry quickly. Add the contents of the pan to the lentils. Pour over the coconut milk and stir well. Season with salt and blend in a blender if desired. Bring to the boil and remove from the heat after a couple of minutes. Serve sprinkled with paprika.

Sopa de lentejas (Masoor Dal, मसूर दाल)