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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
The imam fainted (Imam Bayildi)
The imam fainted (Imam Bayildi)
Baked aubergines stuffed with vegetables
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice


235 g of flour; 7 quail eggs; 3 tbs. of butter; 1 tsp. of each vanilla sugar and brown sugar; ⅓ tsp. of dry yeast; ¼ tsp. of salt

Belgian waffles (Liège Waffles, Gaufre de Liège)

Beat eggs with salt and vanilla sugar, pour the mixture into the sifted with dry yeast flour, pour ½ cup of warm water, whisk until homogeneous for 10 minutes. Cover dough in a bowl with foil and leave in a warm place for 1 hour. Pour in cooled melted butter and knead the dough in amixer on low speed, then on medium, and then on high. Allow to stand covered in a warm place for 30 minutes more. Stir in sugar, then divide the dough into 6 equal pieces (2.5 oz. or 70 g), roll into balls. Bake in a waffle iron for 4 minutes. Serve, sprinkled with powdered sugar, with fresh berries, ice cream or whipped cream.

Belgian waffles (Liège Waffles, Gaufre de Liège)