LET'S TRY TRADITIONAL RECIPES ON WORLD FOOD DAY!

Turkish breakfast in Novi Bezdan, Croatia

Team 10 Mitrescu Elena, Theoretical High School, Filipestii de Padure

Ruxi cooked baklava. It's her favorite cake. She prepared the nuts, syruped and decorated the cake. Is it also your favorite cake?

Team 15 Leman Kamer ERGENE, Capitol Secondary School, Istanbul, Turkey

Team Codruţa Adelina Jivulescu, "Iulia Hasdeu" Theoretical High School, Lugoj, Romania

At breakfast and during the day, Turks drink a lot of black tea. The tea is made with two teapots from Turkey. Strong bitter tea is made in the top pot and is diluted by adding boiled water from the bottom. Ayran (salted yogurt) is the most common cold drink, which can accompany almost all dishes in Turkey, except those with fish. Salgam suyu (juice of gulia) is another important drink that is combined with raki. Boza is a traditional winter drink. Sherbet is a syrup that can be prepared from a variety of ingredients, especially fruits, flowers or herbs. In classical Turkish cuisine, hoşaf (compot) alternates with meat dishes and pilaf.

TEAM 9 Elvan Yetkim, Kabaklark, Ilkokulu, TURKEY Alina Ioana Mera ,,Horea, Closca and Crisan" Secondary School, Turda, ROMANIA

Turkish gastronomy is one of the most colorful and intensely aromatic in the whole world, with a rich history focused on the fusion between the cuisines of the Middle East, the Balkans and Central Asia. 		Turkish gastronomy is, in turn, an influence for other cuisines - including that of the Romanians, and there are characteristics acquired from each region of Turkey.

Team 13. Jalbă Doina Luiza Secondary School ”G.E.Palade” Buzău România

CANAN SİPAHİ Şehit Lütfi Gülşen  Kindergarten

Romanian culinary culture; has been influenced by the various traditions it has come into contact with since the past. Today, Romanian cuisine, which contains many traditional recipes, maintains its own character. Romanian cuisine has been heavily influenced by the Turkish and Hungarian food cultures in the Balkans and the cuisines of Eastern and Central Europe. Reflecting the influences of the Eastern Orthodox Church, Romanian cuisine includes various food traditions arranged according to the season and religious days. Romanian food is usually made using cereals, vegetable oils, dairy products and meat. Cabbage wrap and polenta are the most preferred Romanian dishes in touristic Romania trips.

THE TEAMS WHO CONTRIBUTED TO THIS e-BOOK: Team 10. Mitrescu Elena, Theoretical High School, Filipestii de Padure Ayfer Kılıç&nbsp;Türmak Primary School Turkey Team 11. Team Voicu Corina, Technological High School Aiud, Romania: Edi, Viorel, Sebastian, Dan, Cătălin Team Borș Adi Luminița , Vaslui Ștefan cel Mare, Secondary School Romania Team 12. Team Ioana Coroian, Little Prince Kindergarten, Cluj-Napoca, Romania Team Dagmara Gembalczyk Primary School Poland

Romania’s gastronomic culture&nbsp;inherited numerous culinary habits from its invaders and neighbors: the Romans were responsible for the&nbsp;pie, the Turks for&nbsp;ciorba de erisoare&nbsp;(meatball soup), chiftele and&nbsp;ardei umpluti&nbsp;(stuffed peppers), the Greeks for&nbsp;moussaka,Austria brought the delicious&nbsp;schnitzel,and the Bulgarians the various vegetable based dishes, like&nbsp;zacusca, a very popular mix ofboiled vegetables prepared during autumn time.One of the traditional meals is&nbsp;mamaliga, a type of&nbsp;polenta, mostly made of maizeflour, water and salt. It was used in the past as a substitute for bread, buttoday we can find it in most&nbsp;traditionalRomanian restaurants, &nbsp;

Team 11. Team Voicu Corina, Technological High School Aiud, Romania: Vali, Edi, Viorel, Sebastian, Dan, Cătălin Team Maria Elena Tozzi, Italy

Team 17 Cristina Turițoiu, Theoretical High School, Filipestii de Padure, România

pyszny! delicius! delicioase!

Students: Maia I. , Alexandru A.

Team 14 Vantu Ana Luminita, ”Trandafir Cocarla” Caransebes Tehnological High School&nbsp;

The most famous dish from Moldovan cuisine, as well as from Romanian cuisine as a whole, is mămăliga. Mamaliga is often served as an accompaniment to stews and meat dishes or with cottage cheese, cream and pork loin. Mămăliga is cooked from boiled water, salt and cornmeal in a vessel called a cauldron.

Zosia, class 3a, Primary School Bodzanów, Poland

Team 11. Borș Adi Luminița, Vaslui Ștefan cel Mare Secondary School , Romania

CHRUSCIKI (FAWORKI)

ingredients: 550 g. flour, salt, 30g. yeast, 250 ml milk, 2 spoons of sugar, 2 eggs, 80 g of butter, oil

Student: Cristian L.

INSTRUCTIONS First: in a bowl, add the warm water and the yeast; add flour and salt; mix the ingredients. After that form the dough into a ball; put it in a large bowl with a small spoon of oil. Put in a warm place to rise for about 45 minutes. While the dough rises put in a bowl the toppings (except the eggs), to mix, and cover. Turn on the oven at 220° C. Then punch the dough in a baking sheet with oil. Put the butter on the dough. At the end put the pork cubes on the top of the dough. Bake all in the oven for 10 minutes. Finally remove the pizza from the oven. Mix the eggs in a bowl and put on the pizza, on the pork. Put the pizza in the oven again and bake for about 5 minutes.

Turkish baklava with walnuts • 16 thin sheets of pie • 400 g ground walnut kernels • 250 g butter (82% fat) Syrup for baklava - Ingredients • 600 ml of water • 500 g fine cast sugar • 1 small lemon (juice only)

The pierogi should take 3-5 minutes to cook through, and should float when ready.

To fill and cook the sweet pierogi: Place the filling in the centre of each circle. Fold one half of each circle over the filling, pressing the edges together into a half-moon shape. Be sure to press the edges together really well as you don’t want them to split apart when cooking!

Ingredients: For the sweet pierogi dough: 500g plain flour 2 tbsp icing sugar Pinch of sea salt 1 medium egg 1 egg yolk 200ml warm water To fill and cook the sweet pierogi: 200g fresh raspberries or other fruit 200g fresh blueberries or other fruit Icing sugar (to serve) Sour cream or creme fraiche (to serve)

Instructions Sweet pierogi dough: Tip the flour, icing sugar and salt onto a clean work surface. Make a well in the centre of the dry ingredients, and crack in the eggs with a few tablespoons of the warm water.

The sultan's reign Ingredients: 1 liter of milk 10 tablespoons of flour 2 spoons of cocoa 1 tablespoon starch 200 grams of sugar 50 gr of butter 1 packet of vanilla sugar 200 ml of liquid whipped cream 250 gr coconut

Team 7 Team Jordan: teacher Walaa Bakkar, students: Lian, Shaden and Maria

Team 8. Team Dobrin Paula, "Stefan cel Mare" Secondary School, Alexandria, Romania Team Beata Kubińska, Primary School Bodzanów, Poland

Kuchnia polska is a style of cooking and food preparation originating in or widely popular in Poland. Polish-styled cooking in other cultures is often referred to as&nbsp;"à la polonaise". Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs.In general, Polish cuisine is hearty and heavy in its use of butter, cream, eggs and extensive seasoning. The traditional dishes are often demanding in preparation.Among the well-known Polish national dishes are&nbsp;pierogi, bigos kiełbasa, kotlet schabowy,&nbsp; gołąbki zrazy, zupa ogórkowa. 		Undeniably, pierogi is the most popular Polish food.&nbsp;They are thinly rolled-out dough filled with a variety of fillings, savory or sweet. They could be served as an appetizer, main dish or dessert. The most popular fillings are meat, sauerkraut with mushrooms, spinach, buckwheat, potatoes with fried onions,&nbsp;&nbsp;sweet cottage cheese with raisins and seasonal fruit (blueberries, strawberries and cherries). You can get them either boiled, baked or fried, but traditionally in Poland you eat them boiled with butter and onions on top.This Polish equivalent of the Italian ravioli, the Chinese dumpling, and the Latin American empanada,&nbsp;pierogi&nbsp;are a classic in every grandmother’s kitchen. 		Sweet&nbsp;pierogi&nbsp;are most commonly filled with fruits such as blueberries, plums, or cherries. These sweet variations are served with sour cream that has been sweetened with sugar.

Team 12 Dagmara Gembalczyk Primary School Poland Students: Milena and Lukas

Traditional dish in the South of Poland

Kacper, class 3a, Primary School Bodzanów, Poland

Team 12 Ioana Coroian, Little Prince Kindergarten, Cluj- Napoca, Romania

Team 16 Malvina Cellucci, Lama dei Peligni Primary School, Italy Dushana Josheva, OOU Dimkata Angelov Gaberot , North Macedonia

A recipe from Macedonia Pastrmajlija INGREDIENTS: - 3 cups of flour - 1 cup of warm water - 1 packet of dry yeast - 1 small spoon of salt - 1 small spoon of olive oil TOPPINGS -&nbsp;&nbsp;&nbsp;450 gr. boneless pork chops, cut into small cubes -&nbsp;&nbsp;1 spoon of olive oil plus a little extra -&nbsp;&nbsp;2 spoons of unsalted butter, softened -&nbsp;&nbsp;3/4 small spoon of salt -&nbsp;1/4 small spoon of ground black pepper -&nbsp;&nbsp;1/4 small spoon of cayenne -&nbsp;&nbsp;2 large eggs

Team 13 Jalbă Doina Luiza Secondary School ”G.E.Palade” Buzău România

Traditional Polish soup "zurek".

You will need (for 1 portion): 200 g. sausages chopped into cubes 1 finely chopped onion head 2 medium potatoes 1 l of sourdough liquid 0.5-0.7 l of boiling water 2 bay leaves 5 grains of black pepper 3 spoons of sour cream salt to taste 2 boiled eggs a few drops of oil for frying chopped parsley leaves.

How to make it: Fry onions and sausage in a pot on heated oil until the onions start to brown lightly. Add the cubed potatoes, pour boiling water over them, scrape off any that stuck to the bottom with a wooden spoon. Add pepper and bay leaves. We cook until the potatoes become soft, pour the yeast, stir and cook for another 5 minutes. Taste, add salt as needed, add sour cream and mix it well into the soup. We turn the sour cream on a low heat for another minute - two and let it cool. Serve on plates, adding half an egg and sprinkling with chopped parsley.

THE TEAMS WHO CONTRIBUTED TO THIS e-BOOK: Team 6. Team Luminița Melania Dîngă, Ghelari Secondary School, Romania Evangelia Lagopoulou Team, 33 Trikala Primary School, Greece Team 7. Team Jordan: teacher Walaa Bakkar, students: Lian, Shaden and Maria Oprea Elena Team, Raciu High School, Romania Team 8. Team Dobrin Paula, "Stefan cel Mare" Secondary School, Alexandria, Romania Team Beata Kubińska, Primary School Bodzanów. Poland Team 9. Elvan YETKİN, Kabaklarlı İlkokulu, TÜRKİYE &nbsp;Alina Mera "Horea, Closca and Crisan" Secondary School Turda/ Romania

LEMONADE- INTERNATIONAL DRINK

INGREDIENTS: 1 L WATER 250 ML LEMON JUICE 100 GR SUGAR OPTIONAL: LEAVES OF MINT, GIGER, FOREST FRUITS ETC

THE TEAMS WHO CONTRIBUTED TO THIS e-BOOK: Team 1. Team Havva Bilgin, Capitol Secondary School, Turkey Team Mot Cornelia, Gavojdia Secondary School, Romania Team 2. Team Grecu Cornelia Ana, National College C. D. Loga Caransebes, Romania Team Canan Sipahi Şehit Lütfi Gülşen Kindergarten -Türkiye Team 3. Team Ilona Nedzinskienė, Alytus Dzukija school, Lithuania Team Regina Smolin-Makuch SOSW Nowa Sól, Polska Team 4. Team Vulpes Daniela, Resita Flower Kindergarten, Romania Team Pilar Garrido, CEIP Suárez Somonte, Mérida, Spania Team 5. Team Codruţa Adelina Jivulescu,Theoretical High School "Iulia Hasdeu", Lugoj, Romania Team Ayla Akhan/Karacaören Primary School/Türkiye

Team 7 Oprea Elena Team, Raciu High School, Romania

Watercolor texture 1

Use your hands to bring the mixture together into a slightly sticky rough dough. Knead the dough for 5 minutes. The dough should become noticeably smoother and more elastic. Once kneaded, cover the ball of dough with cling-film and rest for 1 hour. 

TEAM 10 : * Mitrescu Elena, Theoretical High School, Filipestii de Padure,/ ROMANIA *Ayfer KILIÇ, Türmak Primary School, Konya/TURKEY

Romanian cuisine has traditionally been mostly influenced by Turkish cuisine, followed by Austrian, German, Greek and Hungarian cuisines. It consists of various food categories such as meatballs, soups, stuffed meats, desserts, salads. Most of them are based on wheat flour dough. Pastries are very similar to Turkish dishes. Romanian cuisine has historically been influenced by neighboring cuisines, particularly Hungarian in Transylvania, Turkish, Bulgarian and Greek in Wallachia and Dobrogea, and Russian and Ukrainian cuisine in Moldova. After the mid-19th century, Romanian chefs also borrowed items from Western European cuisines, particularly French cuisine.

Turkish baklava with walnuts - Ingredients (tray 30×28 cm) 16 thin sheets of pie 400 g ground walnut kernels 250 g butter (82% fat) Syrup for baklava - Ingredients 600 ml of water 500 g fine cast sugar 1 small lemon (juice only) Turkish baklava with walnuts - step by step preparation method We start with the preparation of the syrup. This must cool down before pouring it over the baklava. Put water and sugar in a saucepan, on medium heat, and boil for about 15 minutes. The sugar must be completely melted, and the syrup must be well bound. Turn off the heat, add the lemon juice and let the syrup cool down to room temperature. Melt the butter in a bain-marie and let it cool until it is slightly warm. Grease the pan with a little melted butter and add the first sheet. We put the ground walnut over the first layer formed by the 8 sheets of pie and press it well. We repeat until we finish the last sheet. Grease the last sheet with the remaining butter, then cut the baklava into small cubes. Remove the pan from the oven and immediately pour the cold syrup over the hot baklava. It is a delicacy that you must try.

Ayla Akhan/Karacaören Primary School/Türkiye

Sauerkraut(pickle): cabbage vinegar salt water garlic

Kozanak Dough Add fresh yeast, 1 teaspoon sugar and 2 tablespoons milk to a jug, whisk together and let rest for 5 minutes. Strain the flour and salt into a mixing bowl. Pour the melted butter and yeast mixture into the flour, mix. Then half a glass of sugar, vanilla extract, Add rum extract, lemon zest, orange zest, and 3 egg yolks. Stir gently to combine ingredients. Using your hands, knead the dough for 5 minutes until smooth and sticky. Rest for 1 hour. Kozanak Filling 1. Beat the egg whites. Pour the sugar and cocoa powder into the egg white, make a smooth mixture. Then add the ground walnuts. Kozanak Grease a loaf tin or line it with greaseproof paper. Divide the dough in half, take half of the dough and spread it on a 1 cm thick rectangular work surface. Spread the ½ walnut and chocolate mixture on the surface of the dough. Distribute half of the raisins over the filling. Roll the dough in itself across the width of the rectangle to form a long string shape. Repeat in the second half of the dough. Then bring the doughs together and fold one strand over the other to form a long knot. Transfer to loaf tin and let stand for 1 hour. Brush the surface with egg yolk. Put the bread in the preheated oven and bake for 45 minutes. Allow it to cool, then transfer to a chopping board, slice and serve.

Misc texture 1

 Repeat until all your dumplings are cooked. Serve the sweet pierogi warm with a sprinkle of icing or caster sugar over the top, and a dollop of sour cream or creme fraiche.

THE TEAMS WHO CONTRIBUTED TO THIS e-BOOK: Team 16. Dushana Josheva, OOU Dimkata Angelov Gaberot , North Macedonia Malvina Cellucci - Lama dei Peligni Primary School - class 5th -&nbsp;Italy Team 17. Annika Niburska, The Primary School in Różyca, Poland Cristina Turițoiu, Theoretical High School, Filipestii de Padure, România

Team 11. Team Voicu Corina, Technological High School Aiud, Romania: Edi, Viorel, Sebastian, Dan, Cătălin Team Maria Elena Tozzi, Italy

Italy is a dream destination for anyone who loves good food and drink. But you don't need to travel to enjoy Italian delicacies. You can bring Italy to your home if you try the delicious pasta or pizza recipes. However, do not forget that these are the most famous dishes of Italian cuisine, but they are not the only delicacies that this country offers. If you want to really taste Italian delicacies, you must also try risotto, lasagna, minestrone and, of course, mozzarella salads. Italian cuisine is one of the most famous in the world and has influenced the culinary culture of many countries. In turn, it has been influenced throughout history by Arab, Greek, Byzantine and Etruscan cuisine. Thousands of years old Italian recipes underwent important changes with the discovery of the American continent, when potatoes, tomatoes, corn and bell peppers were brought to Europe.

Team 4 Pilar Garrido, CEIP Suárez Somonte, Mérida, Spania

SALATA DE VINETE

Ingredients: -Roasted eggplants -Onion -Just salt to taste -Addition: oil or mayonnaise

Chopping the ingredients until they form a smooth purée, and finally mixing the eggplants with salt. It can be used as an appetizer or as a garnish for meat dishes, and it is usually served chilled, typically with mayonnaise and bread. Other typical accompaniments include slices of tomatoes or cucumbers, roasted pepper salad and Romanian cheese.

Team 15 Elementary school Zmajevac, Croatia Leman Kamer ERGENE, Capitol Secondary School, Istanbul, Turkey

Turkish breakfast It contains lots of vegetables such as olives, tomatoes, peppers. The Turks also enjoy different types of cheese and prepare eggs for breakfast. They also eat different types of jams, usually fig and apricot. They usually drink black tea. A typical bagel is simit that we also prepared. The ingredients for it are the following: 2&nbsp;teaspoon&nbsp;instant yeast 1&nbsp;teaspoon&nbsp;salt 1&nbsp;tablespoon&nbsp;granulated sugar 4&nbsp;cups&nbsp;all purpose flour&nbsp;plus 2-3 tablespoon more if needed 1 ½&nbsp;cup&nbsp;warm water ¼&nbsp;cup&nbsp;vegetable oil ¼&nbsp;cup&nbsp;grape molasses ½&nbsp;cup&nbsp;water 1 ½&nbsp;cup&nbsp;sesame seeds&nbsp;toasted

Team 5. Team Ayla Akhan/Karacaören Primary School/Türkiye Team Codruţa Adelina Jivulescu,Theoretical High School "Iulia Hasdeu", Lugoj, Romania

Romanian cuisine consists of all the dishes cooked, traditionally, in the geographical space inhabited by Romanians. It consists of several categories of dishes, such as hot and cold snacks, soups and soups, fish dishes, a large number of main dishes based on meat (pork, beef, chicken, game), vegetable dishes (side dishes) and desserts, many based on a wheat flour dough. Romanian cuisine has historically been influenced by neighboring cuisines, especially Hungarian in Transylvania, Turkish, Bulgarian and Greek in Wallachia and Dobrogea and Russian and Ukrainian cuisine in Moldova. After the middle of the 19th century, Romanian chefs also borrowed elements from the kitchens of Western Europe, especially the French one.

To cook the pierogi, bring a large pan of salted water to the boil. Carefully drop the pierogi into the pan one at a time.

Team 6. Team Luminița Melania Dîngă, Ghelari Secondary School, Romania Evangelia Lagopoulou Team, 33 Trikala Primary School, Greece

Greek Salad (Choriatiki) Greeks have this salad with almost every meal. It is made of tomatoes, olives, cucumber and a large piece of feta cheese. Because the vegetables are in their prime, this Greek salad recipe is delicious and refreshing with just a few ingredients.&nbsp;A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, onion, olives and feta cheese. Dressing is left at person’s choice. It’s very simple to mix olive oil, red wine vinegar, mustard, garlic and dried oregano and add salt and pepper.&nbsp; It gives the Greek salad recipe a bright flavor. With the tradition of being a starter, Greek salad can also be a great side dish.

Use a round cutter or the rim of a glass to cut circles out of the dough, they should be roughly 8cm in diameter. 

Cut the rested dough into two halves. Roll one of the halves out on a lightly floured surface until it is roughly 3mm thick. 

Mamaliga İngredients 1.&nbsp;&nbsp;&nbsp;&nbsp; 3 cups water. 2.&nbsp;&nbsp;&nbsp;&nbsp; 1 teaspoon salt. 3.&nbsp;&nbsp;&nbsp;&nbsp; 2 tablespoons butter. 4.&nbsp;&nbsp;&nbsp;&nbsp; 1-2/3 cups yellow cornmeal, medium grind. 5.&nbsp;&nbsp;&nbsp;&nbsp; freshly crack black pepper to taste. 6.&nbsp;&nbsp;&nbsp;&nbsp; butter and sour cream (or yogurt, to feel more virtuous) for serving. &nbsp;

Turkish pide with beef and vegetables ingredients 600 grams of flour 400 ml. warm water 7 grams of dry yeast/20 grams of fresh yeast 1 teaspoon of salt 1 teaspoon of sugar in addition, flour for sprinkling the work surface 50 grams of melted butter, for finishing 500 grams of finely chopped beef/lamb 2 large onions (120 grams/piece) 1 red bell pepper 2 green chilies 300 grams of well-ripened tomatoes, peeled from the skin 1 bunch of finely chopped parsley 1 teaspoon of za'atar, if you don't have it, you can use wild thyme or thyme chili flakes, optional salt, pepper to taste

When cooked, drain the pierogi and stir a small lump of butter through them to stop them from sticking together. 

Team 2: Grecu Cornelia Ana, National College CD Loga Caransebes, Romania Canan Sipahi Şehit Lütfi Gülşen Kindergarten -Türkiye

Turkish cuisine&nbsp;is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

For the baklava: 1 pound chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them) 1 pound phyllo dough, thawed 1 cup butter, melted 1/3 cup sugar 1 teaspoon ground cinnamon 1/3 teaspoon ground cloves For the syrup: 1 cup water 1 cup sugar 1/2 cup honey 2 tablespoons lemon juice 1 cinnamon stick Finely ground pistachios for garnish, optional

Papanasi - Romanian dessert made by students in Poland.

Turkish rice with lamb 1 tablespoon butter or margarine 1 tablespoon cooking oil 2 tablespoons orzo pasta 1 cup rice (baldo or Calrose) 2 cups chicken broth or bouillon Salt, to taste Freshly ground black pepper, to taste

In a shallow saucepan, melt the butter and oil together. Add the orzo and stir continuously over medium heat until the pasta turns a dark golden color. Be careful and keep stirring so the butter and orzo don't burn. Add the uncooked rice and stir thoroughly until the grains are coated with the oil. Add the chicken broth, salt, and pepper, and then bring to a boil. If you are using chicken bouillon in place of stock, cut down on or omit the salt. Cover and reduce the heat to low. Let the rice slowly simmer until the liquid is absorbed, 20 minutes. Without removing the cover, take the pan from the heat and put it aside to cool down for 5 minutes, keeping the lid on at all times. If too much condensation forms on the inside of the lid, open it and cover the top of the pan with a few paper towels, then replace the lid. This will absorb excess moisture and allow the rice to continue steaming at an even pace. Before serving, open the lid and gently stir the rice to loosen the bottom and separate the grains. You can use a small dessert bowl or ramekin as a mold to give it that signature rice pilaf look. Fill the bowl with the rice and use the back of a spoon to pack it down tightly. Invert the bowl onto a serving plate. The pilaf will pop out and should remain in the molded shape.

INSTRUCTIONS: This book is a collaborative book of the eTwinning project Our schools, beautiful, sustainable, together Way of working: We form transnational teams and look for information about the culinary history of the country in our team, then we prepare a specific dish from our team's country.

THE TEAMS WHO CONTRIBUTED TO THIS e-BOOK: Team 13. Team Jalbă Doina Luiza Secondary School ”G.E.Palade” Buzău România Jolanta Zamoyska, Milenium Primary Scholl, Poland Team 14. Team Ala Ladaniuc Team Vântu Ana Luminița, „Trandafir Cocarla” Caransebes Technological High School Team 15. Team Elementary school Zmajevac, Croatia Team Leman Kamer ERGENE/Capitol Secondary School/İstanbul/Turkey

Team 14 Ladaniuc Ala&nbsp;"Dante Alighieri" "Dante Alighieri" Theoretical High School, Republic of Moldova, Chisinau

Romanian vegetable salad

TEAM 1 Havva Bilgin, Capitol Secondary School, Turkey Cornelia Alina Moț,&nbsp;&nbsp;Găvojdia Secondary School&nbsp;Romania Turkish cuisine has been famous since the time of the Ottoman Empire, which had a peak period between 1453 and 1650. This is when the culinary art of the Turks had the greatest influence in the world, especially in Eastern Europe and the Middle East. . Many recipes can thus be found in these areas: salads with yogurt, fish in olive oil, stuffed vegetables, desserts with syrup.

Team 3 Ilona Nedzinskiene, Alytus Dzukija school, Lithuania Regina Smolin - Makuch, SOSW Nowa Sol, Poland

Polish traditional cuisine is very diverse: Poles like to eat full, many dishes are seasoned with fatty sauces. It is difficult to find completely authentic dishes in Poland: many are borrowed from other countries, and features of the cuisines of France, Germany, Russia and other countries are mixed in it. Poles like to eat pickled cucumbers, cabbage, various sausages, their cuisine is unimaginable without soups. The most popular in Poland are soup "flaki", thick bean soup "grochowka" and traditional Polish soup with sausage and egg "zurek".

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