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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
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon


400 g lamb (shoulder); 2 handfuls par-boiled Arborio rice; marinated vine leaves; 1-2 onion; ½ cup lamb stock; juice half a lemon; 1 tsp dry mint; a pinch cumin; salt

Dolma (Dolmades, ντολμάς)

Cut the lamb into pieces and finely chop it with a knife. Add the finely chopped onion, par-boiled rice, cumin crushed with salt with a pestle and mortar, mint, and lemon juice, and combine it with the mince meat. Pour boiling water over the leaves, then wash them in cold water and dry. Place the filling on the leaves and fold them into pentagons. Brush the dolmades with oil and lay them in a steamer. Pour hot stock over them and steam them for 45 minutes. Serve with a drizzle of oil or tzatziki.

Долма (Dolmades, Dolmadakia, ντολμάς)