Other products



Lavash is Armenian thin and soft flatbread, perhaps one of the thinnest flatbreads.

It is by far the most popular type of bread in Armenia and in the Caucasus region, and from there it made its way to Russia. It is nowadays very popular for various healthy wraps.

Lavash is also used at traditional fast-food takeaways: grilled chicken straight off the grill is quite often wrapped in lavash which immediately absorbs its spices and juices. But the most popular lavash fast-food is shawarma – grilled  meat and  chopped fresh vegetables wrapped with lavash. The  wrap is then additionally toasted for a nice crust.

 You can keep lavash in the freezer and thaw the necessary amount of layers right before consumption – it only takes a few minutes.


Bologna sausage



Russian bologna sausage (orignial name – Doktorskaya kolbasa, Doctor sausage) is a pinky spongy sausage made of beef and pork mixture and flavoured with nutmeg. Usually eaten as a snack with a piece of white bread and a cup of tea. It can be used in various sandwiches, including hot sandwiches, and finger foods.

Also, Russian bologna sausage can be fried with eggs for breakfast.


 Semolina groats

Semolina groat

Semolina groat is a flour-like product made from wheat during the milling process. It has  small white grains and it is used to make porridges or sweet dishes.

This product is very popular in Russia and semolina porridge is often given to children for their breakfast. It goes great with a piece of butter and jam or fresh berries for example blueberries, raspberries or strawberries. All you need to do is to boil it with milk, adding some sugar and a pinch of salt, and mixing throughout the cooking process to prevent lumps as it gets thicker. Serve your semolina porridge with a piece of butter and jam or berries of your choice.  You can also check our more detail recipe of Semolina porridge.

It is often used in baking – for cakes or to powder baking forms. Semolina can also be used instead of breadcrumbs- mix some semolina with salt and seasoning and dredge a piece of meat or fish the way you do it with the breadcrumbs. You will get a juicy meal with a crunchy crust.


Borodinsky bread

Borodinsky bread

Borodinsky bread is one of the most popular bread in Russia and some former USSR countries. This dark brown sourdough rye bread has soft and moist texture, and is characterized by its distinctive flavour. Molasses, rye malt and coriander used in baking give the loaf its rich aroma and herby taste with slightly sweet notes.

The name of the bread has a reference to Borodino – a village around which a battle took place between Napoleon and the Russian army in 19 century. Despite the fact that baking of this bread on a production scale started in 1933, urban legends still try to connect the origin of the bread with this battle of Borodino.

So there is a story the widow of General Alexandr Tuchkov who perished in the battle, established a convent. Mourning for her beloved husband she was finding a relief in baking, and together with the convent nuns she created the recipe of the bread. The coriander seeds were thus a symbol of grapeshot.The recipe of bread with coriander seeds can indeed be found in 19 century, but since the production and the name of the bread appeared in the 20 century the above story, romantic but not super-appetizing, perhaps can be discarded as a case of folk etymology.Borodinsky bread can be enjoyed on its own or with some butter, and is a great compliment for soups. It can also accompany meals that use eggs – sunny side up fried eggs or various sandwiches with eggs and salmon.


Adjika spicy Georgian Abkhaz sauce

Ajika or Adjika is a Georgian-Abhaz hot spicy paste with rich herbal flavour. It is made from red or green hot peppers, salt and herbs (such as coriander, fenugreek, celery, parsley, dill, basil, bay leaf, satureja , marjoram, pepper mint and paprika: people of Caucasus know their herbs!

It is the rich selection of herbs that gives adjika unique piquant flavour which can add an interesting twist to a lot of meals:

It gives a sharp and subtle herbal edge to all meat dishes. You can also marinade your meat in a mix with adjika and vegetable oil. A dollop of this dip next to the mash potatoes can give you a fantastic new perspective on the dish. Some people serve it as a cold snack spreading a small amount over tomatoes and sprinkling fresh chopped herbs. Another way to eat ajika is to slice and bake courgette, spread a little amount of the sauce with chopped fresh herbs and let infuse for a few minutes.

Who will like adjika: Adjika is a very spicy condiment, so naturally it will find its fans among those who like their meal to be an experience of hot flavours. Most likely those people who like Indian and Thai cuisine and like Tabasco and sambal olek will appreciate the rich hot flavours of adjika.