Index Recipes


We offer you several original recipes of dishes cooked with application of useful fermented milk drink TAN.


  • Tarator1 liter of TAN.
  • 1 fresh cucumber.
  • 3 boiled eggs.
  • 2-3 tbl. sp. vegetable oil.
  • 3-4 cloves of garlic.
  • Greeneries (dill, parsley).
  • Salt, black pepper.

Beat up TAN and add vegetable oil, cut cucumber and crushed garlic (at option) into it. Separately cut eggs in small cubes, mix them with chopped greeneries and ground black pepper (at option). You should spread this mixture to every portion of the main dish before serving to table.

Classic Tarator

  • Classic Tarator0.5 l TAN.
  • 2 tbl. sp. vegetable oil.
  • 1 fresh cucumber.
  • 1 clove of garlic.
  • 2-3 walnuts.
  • Pepper.
  • Dill.

Crash the garlic in the pan, put some pepper, pour TAN. Pour in vegetable oil, stir continuously. Put cucumber cut into cubes, crushed walnuts and chopped dill.

Okroshka with TAN

  • Okroshka with TAN0.5 l TAN.
  • 200 g. Fatless sausage (boiled chicken or meat).
  • 1-2 potato, boiled in jackets.
  • 1-2 fresh cucumbers.
  • 3 boiled eggs.
  • 50-70 g bunching onion, bunch of dill.
  • 1 average-sized radish.
  • Salt, horseradish (at option).

Chop the dill, bunching onion, salt and beat so that the onion produces juice. Then cut potato, cucumber, sausage, eggs into small cubes and add to the onion. Mince the horseradish, pass the radish through the grate and add all this to the other ingredients. Pour TAN drink to received mixture of components.

Armenian okroshka

  • Armenian okroshka0.5 l TAN.
  • 1-2 fresh cucumbers.
  • 1 small radish.
  • Greeneries (dill, parsley).
  • Bunching onion.
  • Salt.

Chop the greeneries, cut the cucumber and radish in small cubes, pour TAN. Add some salt. Put into the refrigerator and let it digest. Serve to the table cold.


  • DovgaTAN – 2 l.
  • Egg – 2 pcs.
  • Rice – 50 g.
  • Peas – 70 g.
  • Greeneries (mint, cilantro, basil, sorrel, dill).

Soak the peas for several hours and boil it. Take big enamel pan, pour TAN and put to the small fire. Pour raw eggs and mix them so that they are not seen before everything turns hot. You should use a wooden spoon. Stir with one speed, in one direction, so that the product did not clabber. Bring the content to boiling and add rice, don’t stop stirring. After 40 minutes add peas and stir again. Add greeneries gradually in small portions with continuous stirring. Add salt in couple minutes before switching off. The dish can be served both cold or hot.

Dovga with meat

  • Dovga with meatTAN – 2 l.
  • Mutton with bone – 200 g.
  • Eggs - 2 pcs.
  • Rice – 50 g.
  • Pease – 50 g.
  • Bulb onion, sorrel, and spinach.
  • Greeneries (cilantro, mint, dill).
  • Salt, pepper (at option).

Preliminary soak the peas in cold water for 3-4 hours. Boil it until underdone. Cook the bullion with bones in usual way. Mutton meat with bulb onion and spices use to make mince. Make meatballs from the mince, weighted approximately 15 grams. Boil them in separate pan and keep the bullion. Take a separate dishware and mix TAN with eggs. Boil the mixture with smooth and continuous stirring. Add boiled meatballs with bullion and the peas. After the dish boils over, put chopped greeneries, salt, cook to done and switch off the fire.

Spas (Tanav)

  • Spas (Tanav) 1.5 l TAN.
  • 1 raw egg.
  • 50 grams of rice.
  • Greeneries (dill, parsley, mint, cilantro, basil, sorrel).
  • Salt.

Take non-enameled container, pour TAN in it. Beat the egg and mix until full dissolution in TAN. Put a bowl on a small fire and bring to boiling, continuously stirring in one direction and with even speed. Then add rice and boil until ready. In one minute before being ready, put a chopped greeneries. The dish can be served both hot, or cold.

Shashlik marinated with TAN

Prepare pieces of meat with bones weighted 50-60 g and fillet 40-50 g. Marinade in enamel container closed with lid in the refrigerator for 5-10 hours. Depending on selected type of meat prepare one of marinade types.

Mutton shashlik

  • Shashlik marinated with TAN50 g fermented milk drink TAN per 1 kg of meat,
  • 100 g white dry wine,
  • 50 g vegetable oil,
  • Lemon juice,
  • onion, paprika,
  • salt, spices - marjoram, thyme, coriander.

Pork or veal shashlik

  • 50-70 g of fermented milk drink TAN per 1 kg of meat.
  • Bulb onion, greenery.
  • Salt, spices, ground black pepper,
  • Lemon juice,
  • Bay leaf,
  • 50 g vegetable oil.