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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
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice


3-4 potatoes; 500 g beef fat (or a mixture of beef fat and rapeseed oil); salt

French Fries (Friet)

Wash and peel the potatoes. Cut them into 1cm strips and cover with cold water for 15 minutes. Drain the water and dry the potato with kitchen towel. Heat the fat and oil in a deep-fat fryer to 150ºC. Cook the potatoes in the oil for 2-3 minutes. Remove and allow the oil to drain. Place the fries on kitchen towel and if making batches leave them to cool and freeze. Reheat the oil and fat to 190ºC and fry the potato once more until golden. Remove the fries from the oil and drain on kitchen towel. Sprinkle with salt and serve immediately.

Картофель фри (Friet, French fries)