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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
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Traditional Passover recipe of Jewish Litvak


1 cup matzony or plain yoghurt; 2 cups flour; 2 cups boiled baby lime beans; 2-4 tbsp lard or clarified butter; 1 tsp soda; salt

Lobiani (ლობიანი)

Add the salt and soda to the matzony, sift and stir in half the flour. Mixing a dough, stir in the rest of the flour and then prepare the bean filling. Puree the pre-boiled beads, season them with salt and ad a few spoons of pork fat with crackling or clarified butter. Mix well. With greased hands brake the dough into 4-5 parts and stretch each pieces to make a flatbread. Put the same amount of filling as dough on each flatbread and bring together the edges of the pastry so that the bean filling is evenly covered. Pinch the edges together and flatten the pies. Place the pies in a heated dry frying pan and squash them down once more in the pan. Bake on a low heat. Brush the cooked pies with melted butter and serve immediately.

Lobiani (ლობიანი)