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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
Herbed Roast Chicken
Grilled chicken with an aromatic butter sauce
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice


250g Bulgarian brynza cheese or feta; smoked sweet paprika; 2-4 tbsp olive oil; a pinch marjoram

Brynza cheese on parchment

Soak the brynza in milk if heavily salted. Dry it and brush it all over with olive oil. Place it on a piece of baking paper and sprinkle it with the paprika and marjoram. Wrap the cheese in the paper making a sealed pouch and bake it at 300ºC for 5 minutes. Unwrap the parcel and serve immediately with fresh bread and vegetables.

Брынза в пергаменте (Сирене в пергамент)