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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
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon


almost a whole guinea fowl (wings, legs, 1 fillet); 1 onion; 2-4 canned tomatoes; 1 cup tomato juice; 1 pod of hot pepper; 3-4 cloves of garlic; 1 tsp. coriander; 1 bay leaf; bunch of cilantro; 2 tsp. salt; 8 black peppercorns

Chakhokhbili (ჩახოხბილი)

Wash the guinea fowl, pat dry, cut at joints. Trim off fat and chop it finely. Melt the fat on low heat, fry the pieces of guinea fowl in melted fat until golden brown, add finely chopped onion, cook until soft over medium heat. Add mashed tomatoes, add salt (if needed, add a pinch of sugar), stir 3-5 minutes, pour tomato juice, bring to boil, cook over low heat for about an hour. Meanwhile, in a mortar grind spices, pepper and coriander with coarse salt. Add to chakhokhbili, stir and bring to boil, remove from the heat and let stand, covered for 10 minutes. Serve with fresh pita bread.

Chakhokhbili (ჩახოხბილი)