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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
Pressed pigs ears (猪耳朵, Zhu Er Duo)
Pressed pigs ears (猪耳朵, Zhu Er Duo)
A simple snack or salad base
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon


1 cup couscous; 2 bunches seedless grapes; dried figs; raisins; peel and juice of 3-4 oranges; 1tbsp honey; a handful each of almonds, walnuts, pistachios; 50g butter


Soak the dried figs and raisins in hot water. Bring the juice, peel and honey to just before boiling point and add the couscous. Leave to stand with the lid closed for 10 minutes. Meanwhile dry the nuts in a dry pan on a low heat and leave to cool. Coarsely grind the nuts. Add the butter to the couscous and beat with a fork. Add the nuts, figs and raisins. Mix well and decorate with grapes. Serve with milk.

Сладкий кускус (Mesfouf)