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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
Посоле (Pozole)
Native American sweet corn broth 


1 cup boiled rice (basmati); 1 smoked haddock (or cod or mackerel); 1 cup milk; 1-2 tbsp cooking butter; butter; 1 onion; 4 boiled eggs; 1 tsp cumin; 1 tsp turmeric, 1 tsp mustard seeds; parsley; lemon juice; salt


Boil the eggs for 8 minutes and leave them to cool. If you haven’t any left over rice make some fresh by pouring boiling water over the rice (1 part rice to 2 parts water) and bring it to the boil. Simmer the rice for 5 minutes in a closed saucepan, remove it from the heat and stir with a stick. Close the lid and leave it to stand for 15-20 minutes. Meanwhile slice the smoked fish lengthways and place it flat in a frying pan. Pour over the milk and bring it to the boil. Add a bay leaf and simmer for 10-15 minutes. Take the fish out of the pan and remove any bones and skin. Flake the fish and set it aside. Peel the onion and slice it into semi-circles. Soften the onion and add the mustard, cumin, turmeric and fry for a minute before adding the boiled rice fish, and roughly chopped parsley. Stir well and reheat. Add the eggs chopped into quarters, butter, salt and a squeeze of lemon juice (optional). Stir and serve immediately.

Кеджери (Kedgeree)