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Ingredients 4 larger pork legs (fresh or smoked) 1 larger smoked pork shank 1 large bay leaf a few grains of pepper 500g of fresh beef or you can do without it 6-7 larger garlic cloves 1 bunch of fresh parsley salt Preparation 1. Wash the legs well, the meat and the knee, arrange in an espresso pot, add the bay leaf and pepper, pour water to the line and cook for a little over 2 hours, until everything is well softened, disintegrates and separates from the bones. 2. When everything is cooked enough, cool, then strain. 3. Put the strained liquid in a deeper pot to boil. 4. In the meantime, separate the shank from the skin and bones, finely chop the meat from the shank and beef and place it on the bottom of the bowl where you will pour the pihtije soup. 5. When the liquid has boiled, spread it a little on the palm of your hand, check if it sticks well, if you like softer pihtije, add more water, wait for it to boil. 6. When you have added enough water, of course check that it sticks, to the desired softness, wait for it to boil, remove from the cooker, add chopped garlic and parsley and salt , stir and pour into a bowl over the meat. 7. Leave in the fridge overnight to cool well and tighten. The next day, remove all the fat that has settled on the surface with a spoon, and sprinkle a little red pepper.

The temperature must not be too high and must be constantly stirred. When the greaves start to release water, milk is added, which gives them a characteristic brown color. As soon as they surface, it's time to squeeze. Depending on the method of squeezing, they may contain a lower or higher ratio of fat and energy value. Tobacco greaves - Serbian caviar Experts point out that what is whiskey for Ireland, cognac for France, pizza for Italy, caviar for Russia, are greaves for Serbia. The first tobacco greaves originated two centuries ago in Valjevo and are considered the real brand of this region. From there, the preparation was transferred to all parts of our country. The delicate appetizer is golden-yellow in color like tobacco, hence their name. Tobacco greaves, today, are a top specialty on restaurant menus around the world - from Paris, through Canada and the United States, to China and Argentina. And in Serbia, they have their own unique festival that gathers numerous fans and producers.

GIBANICA Gibanica (Serbian Cyrillic: гибаница, [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. Gibanica may sometimes also refer to a walnut roll, which is a sweet bread with a spiral of walnut paste rolled up inside. The original recipe for Gibanica included traditionally homemade Phyllo dough and cow's milk cheese. Homemade cheese can be feta or sirene. The pie is usually made as gužvara (crumpled pie), so the phyllo dough in the middle is crumpled and filled. Besides cheese, the fill contains eggs, milk, kaymak, lard, salt and water. Also, stuffing may include spinach, meat, nettle, potato and onion. To speed up preparation, phyllo dough from a store can be used and sunflower oil or olive oil can be used instead of lard. Gibanica is one of the most popular and recognizable pastry dishes from the Balkans, whether served on festive occasions, or as a comforting family snack. In Serbia, the dish is eaten as breakfast, dinner, appetizer and snack and is often consumed at traditional events such as Christmas, Easter and Slava. The largest Gibanica ever made was in the town of Mionica in 2007. It weighed over 1,000 kg, and was applied for inclusion in the Guinness Book of Records. Around 330 kg of phyllo dough, 330 kg of cheese, 3,300 eggs, 30 L of oil, 110 L of mineral water, 50 kg of lard and 500 packets of baking powder went into its creation. In Slovenia, Croatia and Serbia there are festivals dedicated to gibanica. One of them, called the Gibanica festival or Days of Banitsa, is held each year in Bela Palanka. It first took place in 2005.&nbsp;

Ingredients The dough: 350g flour, a packet of instant yeast, 200ml water, 1tsp salt, 1tbsp olive oil The topping: 250g ground beef, 2 tomatoes, 3 cloves of garlic, 3 tbsp finely chopped parsley, 1/4 of a red pepper diced, 1/2 tbsp water, 1tsp black pepper, 1tsp paprika

To prepare the dough, mix everything you see under "the dough" cathegory. Kned it well, then cut the dough into 4-5 equal pieces. Round the pieces, cover a clean and moisty piece of cloth, and rest for 10 minutes.

Directions: Finely chop the tomatoes and grate garlic.Mix well every ingredient you see under the "the topping" cathegory. Let it sit in the fridge until you have your dough ready.

Spread each dough piece large enough a regular round. Place the meat topping and bake up 25 min.

Lahmacun

TURKISH FLAT BREAD WITH GROUND MEAT (PİDE)

Dough 3 cups of flour 1 cup of warm water 1 table spoon dry yeast 1 table spoon oil 1 tables poon sugar 1 tea spoon salt Topping part 3 tomatoes fine chopped 4 green pepper diced 1 chopped onion 1 tablespoon oil 3 pieces grated garlic 1/2 cup of water 1 teaspoon salt

Mix the ingredients of topping part. To prepare the dough, combine the flour, yeast, sugar, salt, and stir.Add the oil and warm water then combine using your hands to knead the mixture for five minutes and wait 45 min. for fermagates.Spread each dough piece large enough a regular oval. Place the meat topping and bake up 25 min.

PİDE

Polish dishes

Ingredients 4 pork chops (boneless) Salt and black pepper to taste 2 cups flour (all-purpose) 2 large eggs (beaten) 2 cups breadcrumbs 1 cup vegetable oil

Steps to make it: 1. Chops cut into 4 equal pieces. 2. Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper. 3. Dredge cutlets in flour, then in beaten eggs, then in breadcrumbs. Allow cutlets to dry for 10 minutes before frying. 4. Heat oil to a depth of 1 inch in a large frying pan. Fry one at a time by placing cutlets top side down into the pan. 5. Fry 5 to 7 minutes per side until golden. 6. Serve warm with boiled potatoes and a green vegetables (eg. broccoli, green bean, cucumbers with sour cream)

PIHTIJE Pihtije, pitije, hladetina, aspik ... or some would just call it frozen soup, in essence it is a soup, a very strong soup, more precisely a concentrate of pork soup. In fact, it is not a soup made of meat, but of pork legs or other parts of a pig that have a lot of gelatin in them. Not to be confused, the original old pihtije is a poor dish where parts of the pig were used that could not be used in any other way, more precisely from the hoofs or from the already mentioned legs. The fact that over time this dish has become "fancy" due to various additives or names, or changes and shortening of the preparation time due to the addition of gelatin to ordinary water, cannot be compared to the original recipe for pihtije. Someone put parts of a pig that have meat on them in pihtije, but in order for them to tighten. But you can't do pihtije without parts such as hoofs - because of the tendons, skin, cartilage, from which the soup becomes - pihtije.

‘Pierogi’ – the most famous Polish dish. Ingredients for about 60-70 dumplings.

‘Russian - potato’ filling: For dumplings called “Russian” we pass through a meat grinder ½ kg of boiled potatoes with 15 dag of white cottage cheese. Add 1 small raw egg, finely chopped and fried onion, salt and pepper to taste.

Cook the formed dumplings in a shallow, wide pot, in a large amount of lightly salted water. When they come out on top, cook them on low heat for 4-5 minutes, then take them out with a skimmer and put well drained on a plate. Serve topped with melted butter, pork fat with cracklings or sour cream.

<a href="https://www.youtube.com/watch?v=GQ0GiTKzu38">https://www.youtube.com/watch?v=GQ0GiTKzu38</a>

Dough for dumplings: Put on a moulding board 35 dag of flour, a pinch of salt, 1 whole egg and knead the dough adding a bit of lukewarm water. A well-made dough should not stick to the hands and the board. Divide the dough into four parts and cover them with a bowl so it won’t dry. Roll out each part quite thinly and&nbsp;cut out 5-6cm diameter circles with a glass. Put a heaped teaspoon of filling on each circle, then fold the circle in half, tightly clamping the edges by hand or fork so that the dumpling does not open during cooking. Dumplings should be well filled.

recipe for Turkish rice pudding

Čvarci is a part of the Serbian culinary tradition. They got their name from the verb čvariti (to melt), which refers to their process of obtaining (melt bacon, lard, or fry so that you can hear sizzling). By-products also occur during the formation of fat. These by-products are, in fact čvarci ( pork greaves). In order to get as much fat as possible, they are carefully pressed and squeezed. Also, they were not allowed to burn, because that would mean that the fat also burned, and as such it was not good for use. Soon, people realized how delicious greaves are, so they started to gain more and more popularity. With greater use, greaves removed the necessary fat from the throne and became a more expensive product. Namely, according to some records, the price of fat was, in the beginning, significantly higher than the price of greaves. Over time, that situation reversed. Pork, ie its lard and bacon are key to preparation. Some people use only bacon, because fat can have an unpleasant odor. If both are used they should be melted separately. The ingredients are cut into smaller cubes of equal size to melt evenly. Then put in a deep bowl without a lid and add a little water.

TORRIJAS INGREDIENTS -32 fl. oz of milk boiled with orange lemon and cinamon -olive oil -16 oz. sugar -8 eggs

INSTRUCTION -Mix milk and vanilla. Pour the warm milk and vanilla into a shallow bowl. -Beat eggs into another shallow bowl and beat them well until smooth. -Dip bread. Dip a slice of bread in the milk on both sides, -Pan fry. ... -Sprinkle with cinnamon sugar ..

Bolt black

THANKS TO: SERBIA-OS "Milan Blagojevic" TURKEY-Karşıyaka Türkbirliği İlkokulu SPAIN-Colegio Publico Ocejon POLAND-Szkola Podstawowa nr 1 Lobez

STUFFED GRAPE LEAVES

Ingredients 300g of vine leaves A glass of rice Two tomatoes Half a bunch of parsley Two pinches of dill Two onions Two garlic cloves A tablespoon of tomato paste 3 tablespoons of olive oil Black pepper, salt, a glass of water

Then, the veined side 0f the leaf is laid on the courter and wrapped with the help of a spoon. They are placed in a pan and cooked on low heat.

The vine leaves are well washed and boiled. Then two finely chopped onions are put in the pan. Olive oil is poured on it and sautéed. Then the rice that has been washed is added. Then add salt, pepper, garlic, sugar. Next, add finely chopped dill, parsley, tomato and tomato paste and mix well. 

STUFFED GRAPE LEAVES-SARMA

INGREDIENTS 1/2 kg of phyllo dough 4 eggs 1 / 2kg cheese 1 cup yogurt 1 dl mineral water 1dl oil 50g flour 1/2 baking powder 1 teaspoon of salt or less, if the cheese is salty Tray lubricating oil PREPARATION STEP 1 Turn on the oven at 200 degrees to heat. STEP 2 Beat eggs, then add shredded cheese, yogurt, mineral water, oil, flour and baking powder. Taste the filling a bit , then add salt. STEP 3 Oil the tray, then spread the two phyllo dough sheets so that they overlap and the ends are crossed over the edges. STEP 4 Sprinkle a little filling lover the sheets, then put another sheet on top, folding so that the whole can fit over the tray. STEP 5 Sprinkle the filling over the folded sheet again, then place the folded sheet again. STEP 6 Repeat the procedure until the penultimate sheet, transfer those ends of the lower sheets over them. STEP 7 Sprinkle a little more filling over it, and place the last sheet, which you rustle and pull in the edges. STEP 8 Coat with a little oil and bake in a preheated oven for 50-55 minutes. STEP 9 After that time, turn off the oven and leave the gibanica in the open oven for another 10-15 minutes. STEP 10 After that time, take the pie out of the oven, cool briefly to room temperature and cut into pieces of the desired size.

SPANISH OMMELLETTE INGREDIENTS Golden potatoes cage-free eggs ripe tomatoes onion, fresh parsley salt pepper.

INSTRUCTIONS -In a large frying pan , heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp. -Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown. -Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom. -Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

ERASMUS KA229 PROJECT DARE TO SHARE: CULTURE, TRADITION &amp; MORE

SERBIA-OS "Milan Blagojevic" TURKEY-Karşıyaka Türkbirliği İlkokulu SPAIN-Colegio Publico Ocejon POLAND-Szkola Podstawowa nr 1 Lobez

eTwinning Project Huge Step For Us: Art, Holidays and Food United Us

COCIDO MADRILEÑO INGREDIENTS 500 grams of chickpea 1/2 cabbage 1/2 kilo of small carrots 6 medium potatoes 1/4 hen or chicken 2 bones with marrow 1 chorizo 1&nbsp;<a href="https://www.spanish-food.org/typical-spanish-products-spanish-sausage-and-black-pudding.html">longaniza</a> 1 blood sausage serrano ham tip 200 grams of streaky bacon salt 150 grams of bread crumbs of yesterday's bread 2 handfuls of very thin past

INSTRUCTIONS -Soak the chickpeas in lukewarm water in the evening of the day before, -In a large pan with plenty of cold water put the meat, the bones tied the bacon, ham, and the hen with a little salt. -Dip the chickpeas in hot water. When the water with the meat starts to boil, skim well and add the chickpeas. -Put the fire at low heat and let the cocido cook about 3.5 hours -One hour before the cooking is over, add the carrots and the potatoes, -Dice the cabbage and cook separately. -Add the chorizo. -Cook the pasta for 3 minutes and serve in a tureen. -In a platter put the meat previously diced, add the hen, the chorizo, the blood sausage, the ham, the bacon and the marrow. In another platter serve the chickpeas, the vegetables and potatoes.

STUFFED ARTICHOKE

Ingredients 3 artichokes 1 cup of peas (boiled or canned) 1 carrot 1 onion 1 potato A cup of orange juice 3 tablespoons of olive oil 1 teaspoon(cube) of sugar 2 teaspoonsSalt 1 glass of water

Making the Artichoke Recipe with Olive Oil First chopped the onion and roast it. Then add the artchokes, 2 cups of hot water, orange juice and cover the pot. Cut the carrots and potatoes into small cubes and by adding peas put them in another pot, add a tea cup of hot water to cover them and let them boil for 10 minutes. It is important that the vegetables are not fully cooked here, they should remain slightly alive. After our vegetables are cooked, let's drain the sleep and keep it aside.(You can also use canned peas if you prefer.) Then we add the vegetables into the artichokes and sugar, salt and close the lid of the pot. Cook them together for another 10 minutes. You can also garnish it with dill.

SPANISH RECIPES PAELLA INGREDIENTS -RICE -ONION -RED PEPPER GARLIC -SQUID - PRAWN -MUSSEL -CRAM -

iNSTRUCTIONS -Heat 2 tablespoons olive oil in a large skillet or&nbsp;paella&nbsp;pan over medium heat. -Stir in garlic, red pepper flakes, and rice. -Fry the seafood with the same oil -Cook, stirring, to coat rice with oil, about 3 minutes. -Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest.

PANCAKES pol: naleśniki

Ingredients 1 egg 1 cup of floor 1/2 glass of milk&nbsp; 1 teaspoon of baking powder a pinch of salt some still or sparkling water oil jam/cheese

Instructions 1. Take a bowl and beat an egg, then combine it with flour, milk and water. 2. Add salt and baking powder, after that combine it gently with all the ingredients. 3. Put the bowl with the dough aside for a few minutes, so that it gets the right texture. 4. In the meantime pour some oil over the frying pan. 5. Once the frying pan is hot enough, you can start making pancakes. First, fry a pancake on its one side till it turns light brown, and then flip it over. Fry it on the other side as long as you observe it is ready to serve. 6. Put the pancake on the plate and fill it with jam, cheese (whatever you prefer). 7. Then roll it and serve with some fruit or chocolate. Enjoy your meal!

TURKISH RECIPES 1- Stuffed Artichoke 2- Stuffed Grape Leaves 3- Turkish flat bread with ground meat-Pita (Pide) 4- Turkish Pizza - Lahmacun 5- Turkish Rice Pudding (Sütlaç)

Turkish Cuisine is one of the most delicious and richest cuisines in the world. It is largely the heritage of Ottoman&nbsp;cuisine. You have probably heard about the most common dishes which is the Kebab. These are plain or marinated meat that can be stewed or grilled, depending on your taste. In fact there’s more to Turkish cuisine than its kebabs!

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