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


1 cup kidney beans; 1-2 red onions; 3 cloves garlic; 1 chilli pepper; 6 tbsp vegetable oil; 1 tbsp red wine vinegar; 1 tsp coriander; a pinch of saffron; fresh coriander; a pinch of sugar (optional); salt, black pepper

Lobio (ლობიო)

Soak the beans overnight. Drain the water and cover it with fresh water. Bring it to the boil and drain the water again. Cover it with fresh water and bring to the boil once again. Simmer for 3 hours together with the garlic and then remove the garlic from the pan. Leave the beans to cool without draining the water. Meanwhile cover the saffron with 1/3 cup of hot water. Soften the finely chopped onion, add the coriander ground in a pestle and mortar and the saffron mixture and remove it from the heat. Add the garlic with some coarse salt, the finely chopped pepper and the herbs crushed with a pestle and mortar until it is a smooth puree. Drain the water from the beans, setting aside a few spoonfuls. Grind them with a pestle and mortar and place them in the pan with the softened onion. Add the garlic puree and a couple of spoons of oil and the bean water. Season will (adding a pinch of sugar), heat it through and leave to cool. Serve with flat bread and herbs.

Лобіо (ლობიო)