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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
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


1 cup dried fruit (cranberries, raisins); ½ cup rye; ½ cup wheat; 1 cup oats; ½ cup cashew nuts; ½ cup brazil nuts; ½ cup sunflower seeds; ½ cup sugar; ½ cup honey; 100 g butter; ½ tsp salt

Granola Bars

Soak the rye and wheat in water for half an hour. Drain the liquid and leave to stand overnight covered with film. In the morning make flakes by putting the grain through a grain press and leave them to dry. Make the oats into flakes in the same way but without soaking them first. Roughly chop the oats, add them to the grains and place the mixture on a baking tray lined with baking paper. Dry them in an oven heated to 200ºC for 10 minutes. Melt the butter, salt, sugar and honey in a pan on a low heat stirring continuously and not allowing it to come to the boil. Add the dried fruits and stir. Mix all the ingredients together well and place them in an even layer the thickness of a finger on a piece of greaseproof paper. Leave them to set overnight slightly weighted down (for example using a chopping board and a mortar). Remove the paper and slice them in strips. Serve with milk and store in a tin with sheets of baking paper in between.

Батончики гранола (Granola Bars)