Math Curse Cookbook

TAMTAK TİRİDİ The school that sent the recipe: Mehmet Akif Ersoy Anadolu İmam Hatip Lisesi Fen ve Sosyal Bilimler Proje Okulu The school that makes the recipe and turns it into an equation: Vahit Tuna Anadolu Lisesi

22 Once the syrup is incorporated, whisk for another 10-15 minutes so the mixture can cool down enough to add the egg yolks — it should be still warm but not hot — then, whisk in the yolks. 23 Sieve the custard into a jug, so it's easier to measure out when pouring it into pastry shells. Cover the jug with cling film and set it aside for later. 24 Cut the log from the refrigerator into 12 equal pieces, about 1-1,5 inches each. 25 Place each piece in 12-hole, regular-sized cupcake pan that you've greased lightly. Leave it to sit for 10-15 minutes so the butter can melt a bit. 26 Moisten your thumbs with cold water, then press on the center of the pastry to push it down and stretch it a bit. 27 Then, once the bottom of the hole is covered, draw the dough up its sides, taking care that you do not overstretch it, or the custard might spill out. 28 Pour custard into each pastry shell, so it's 3/4 full. 29 Bake in a 280-290°C oven for eight to nine minutes. 30 Eat warm, sprinkled with icing sugar and cinnamon. Instituto Nun'Alvres

OVMAÇ SOUP The School that sent the recipe: Çanakkale İbrahim Bodur Anadolu Lisesi The School that makes the recipe and turns it into an equation: Dr. Binnaz Ege - Dr. Rıdvan Ege Anadolu Lisesi

Equation of Portuguese Bean Soup&nbsp; x=pound y=oz z=number t= tea spoon k= tablespoon x(2.smoked ham hocks+3/4.pound Portuguese sausage)+ y(10.sweet onion diced+3,5. carrot sliced+4.celery diced+13.baking potato peeled+15.tomato sauce+14,5.diced tomatoes+ 15,5.kidney beans undrained+)+ z(3 cloves garlic peeled and crushed +1/2.head green cabbage cored and chopped)+ t(Diamond Crystal+freshly ground black pepper+store-bought or homemade pumpkin pie spice) k(granulated sugar+mild vegetable oil+10.elbow macaroni) Akören Ali Aşık Çok Programlı Lisesi

1 cup of red lentils 1.5 cups fine bulgur 1 onion 1 bunch of parsley 3 tablespoons of oil 1 bunch of spring onions 2 tablespoons of tomato paste 3 cup of water 1 teaspoon salt ,pepper ,cayenne pepper, cumin

LENTIL MEATBALLS To make lentil meatballs, the lentils are washed and placed in a suitable pot, and 3 glasses of water are added. It is boiled until soft. When the water is removed, the bulgur is thrown into the bulgur and left for half an hour with the lid of the pot closed. In a separate pan, fry the finely chopped onion in oil until it turns slightly pink, add tomato paste and fry for another 1-2 minutes and take it off the stove. The lentils, which are rested for half an hour, are added to the fried onions with tomato paste and when it reaches a temperature that will not burn the hand, it is kneaded well. Salt and spices are added to the meatball mortar that is thoroughly mixed and kneaded again. Finally, finely chopped parsley and finely chopped green onions are added. The ingredients are mixed well After the meatball mortar has cooled down a bit, all the ingredients are kneaded by hand and egg-sized pieces are broken off. The meatballs are shaped and arranged on lettuce or arugula leaves. SIRRI YIRCALI ANADOLU LİSESİ

Kilo : x Pinch: y Number: t Inner Ingredient =t.( 1 onion +1 capia pepper+1 green pepper+2 tomatoes+ 2 cloves of garlic ) y. ( 1 tablespoon tomato souce + 1 parsley + 1 teaspoon black pepper +1 teaspoon red pepper flakes + 1 teaspoon cumin ) x.( 1/2 minced meat ) Dough: Glass: z Pinch: y Dough = z.( 4 scoops of flour + 2 glasses of water) + y (1 teaspoon of salt + 1 teaspoon of sugar) Final Recipe:&nbsp; Inner Ingredient +Dough =Lahmacun Çanakkale Ibrahim Bodur Anadolu Lisesi Lisesi

Table spoon=x Dessert spoon=y Tea spoon=t Glass=z THE COST OF THE MEAL 1onion + 2x olive oil + 1y tomato paste + 1.5lt water + 1t salt PASTRY 1z flour + 0.5z water Dr. Binnaz Ege - Dr. Rıdvan Ege Anadolu Lisesi

The Ingredients of Ovmaç Soup : &nbsp;&nbsp;&nbsp;&nbsp;1 small onion &nbsp;&nbsp;&nbsp;&nbsp;2 tablespoons of olive oil &nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon of chili paste or red pepper flakes &nbsp;&nbsp;&nbsp;&nbsp;1 glass of flour &nbsp;&nbsp;&nbsp;&nbsp;7 glasses of water &nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon salt Çanakkale İbrahim Bodur Anadolu Lisesi

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; How to Make Ovmaç Soup? &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; One small onion is cut into cubes, oil is added and put on the fire. When the onion turns slightly pink, a teaspoon of tomato paste is added. It is mixed a little. Then, 1.5 liters of water is added to this mortar and left to boil without mixing. On the other hand, half a glass of water is added to one glass of flour in another bowl and mixed for a few minutes until lumpy pieces are formed. The flour-water mixture, which we have formed in lumpy pieces, is added little by little into the boiling mortar. During this addition, stirring the pot is continued. The flour is mixed until lumping is prevented and salt is added. The soup, which is cooked for about 10-15 minutes, is taken off the fire and served.

HİNGEL The school that sent the recipe: Akiren Ali Aşık Çok Programlı Anadolu Lisesi The school that makes the recipe and turns it into an equation Instituto Nun'Alvres

Dough= x Glass= g Tablespoon= t packet= p Egg= e Vanilla= v Baking powder= b Powdered sugar= s Cornstarch= c&nbsp; flour= g Margarine= m Cocoa= o x = p.m + 2e + g.s + 2/5 . k.c + 3/2 9f + p.b&nbsp;=&nbsp;p(m + b) + 2e + g(s + 3/2 f) + 2/5 k.c Mehmet Akif Ersoy Anadolu İmam Hatip Lisesi Fen ve Sosyal Bilimler Proje Okulu

6 Heavily flour a large working surface and place the dough in the center. Roll out, using a dusted rolling pin, into a 16x16 inch square. 7 Gently brush off the excess flour from the surface of the dough using a soft brush. 8 Cover 2/3 of the dough with 1/3 of the butter — evenly arrange it in small dabs first, then spread it gently using an offset spatula, leaving a 1-inch outer border unbuttered. 9 Before you can fold the dough, you will need to unstick it from the working surface. To do that, help yourself with a dough scraper and lots of flour that you should drive under the dough as you push it with the scraper. 10 Fold one-third of the dough over the middle part of the dough, then fold the other outer third of the dough over the center of the dough as well. 11 Now, unstick this folded strip of dough, sprinkle some more flour on the work surface, and turn the dough 90 degrees, so its longer part is facing you. Roll out into a 16x16 inch square. 12 Brush the flour from its surface and repeat the buttering step. 13 Roll out to an18x21 inch rectangle, taking care that the shorter side is facing you.

Portuguese Bean Soup INGREDIENTS&nbsp; ▢ 2 pounds (2 to 3 hocks) smoked ham hocks ▢ 1 tablespoon mild vegetable oil ▢ 3/4 pound Portuguese sausage (chouriço or linguinça) sliced or crumbled ▢ 1 large (10 oz) sweet onion diced ▢ 1 large (3 1/2 oz) carrot sliced ▢ 3 stalks (4 oz) celery diced ▢ 3 cloves garlic peeled and crushed ▢ 1 large (13 oz) baking potato peeled and cut into 1-inch (25-mm) cubes ▢ 1 can (15 ounce) tomato sauce ▢ 1 can (14.5 ounce) diced tomatoes ▢ 1 can (15.5 ounce) kidney beans undrained ▢ 3/4 cup elbow macaroni ▢ 1 tablespoon granulated sugar ▢ 1 teaspoon Diamond Crystal (or 3/4 teaspoon Morton) kosher salt plus more if needed ▢ 1 teaspoon freshly ground black pepper plus more if needed ▢ 1 teaspoon store-bought or homemade pumpkin pie spice ▢ 1/2 medium head green cabbage cored and chopped, or 1 bunch kale, trimmed and chopped ▢ Tabasco sauce or piripiri sauce for serving ▢ Portuguese Sweet Rolls for serving

LENTİL MEATBALLS School that made the recipe: Sırrı Yırcalı Anadolu Lisesi The School that makes the recipe and turns it into an equation: Cyril and Methodius secondary school

ÇÖKERTME KEBABI The school that sent the recipe: Dr. Binnaz Ege - Dr. Rıdvan Ege Anadolu Lisesi The school that makes the recipe and turns it into an equation Özel ÇOSB Mesleki ve Teknik Anadolu Lisesi

Çökertme Kebabı -3 potato -500gr beef tenderloin -1 cup greek yoghurt - 3 tablespoon butter -ground pepper -2 cloves of garlic - salt pepper

How to make çökertme kebabı 1-peel the potatoes and cut into matches. 2-cut the meat in julienne form&nbsp; 3-cook the meat in a preheated pan with 1 tablespoon of butter and add salt and pepper. 4-fry the potatoes 5-add garlic to yoghurt 6-add potatoes to a plate 7- add yoghurt and meat. 8-add 2 tablespoon of butter and 1.5 teaspoon of ground pepper. 9-Cook it until the butter melts. 10-Add the sauce top of the meat. Enjoy!! Dr. Binnaz Ege - Dr. Rıdvan Ege Anadolu Lisesi

LAHMACUN The school that sent the recipe: Erdem Beyazıt Anadolu Lisesi The school that makes the recipe and turns it into an equation Çanakkale Ibrahim Bodur Anadolu Lisesi Lisesi

PASTEİS DE NATA The school that sent the recipe: Instituto Nun'Alvres The school that makes the recipe and turns it into an equation Mustafa Kemal Mesleki ve Teknik Anadolu Lisesi

In a large pot or Dutch oven, combine ham hocks and 3 quarts of water to cover the hocks. Bring to a boil, then reduce the heat and simmer gently, partially covered, until hocks start to fall apart when poked with a spoon, 2 to 3 hours. Remove hocks from the pot and pour the broth into a separate container (the broth should have now reduced to about 2 quarts; add water if necessary to get to this amount). Once hocks have cooled enough to handle, pick all the meat from the bones and reserve. Wipe out the pot you used to simmer the ham hocks. Add the oil and heat over medium-high heat until shimmering hot. Add sausage and brown on all sides, about 5 minutes. Reduce heat to medium-low and stir in the onion, carrot, celery, and garlic. Continue cooking, stirring occasionally, until the onion is soft and translucent, 10 to 12 minutes. Add 2 quarts of the reserved broth, the potato, tomato sauce, diced tomatoes, kidney beans (with liquid), macaroni, sugar, salt, pepper, and pumpkin pie spice and stir. Increase heat and bring to a boil, then reduce the heat and cook at a gentle simmer, covered, for 1 hour. Stir in reserved meat from the ham hocks after 30 minutes. Stir in cabbage and cook until crisp-tender, about 5 minutes. Remove from heat and let sit, covered, at room temperature for 2 to 3 hours before serving. Even better, let soup chill in the fridge overnight. Reheat until warmed through, and adjust with more salt and pepper as needed. Serve with Tabasco and Portuguese sweet rolls, Instituto Nun'Alvres

In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes. Add the white wine, and simmer until most has evaporated, about 2-3 minutes. Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme.&nbsp;Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes. Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 Instituto Nun'Alvres

14 Trim the edges with a dough scraper to get a neater finish. Brush away the flour and spread the last third of butter over the entire surface of the dough. 15 Roll into a cylinder, with the help of a dough scraper to unstick the dough, while brushing away the flour with a soft brush. Take care to roll it very tightly, especially in the beginning. 16 Trim away the edges, then cut the roll in half, so each half makes for 12 1-1,5 inch pieces. 17 Wrap each roll separately in cling film, and refrigerate for at least a couple of hours, but preferably, overnight. 18 Mix 60ml of milk and 50g of flour in a bowl, then set it aside. To a heavy-bottomed saucepan, add water, sugar, and a cinnamon stick. 19 Heat over low heat until the temperature reaches 100°C — keep a digital thermometer at hand to check the temperature, and do not stir, but allow the syrup to dissolve on its own. 20 Meanwhile, in another pan, boil the milk, and pour it over the milk and flour mixture, while constantly stirring. If desired, you can mix in 1/2 a teaspoon of vanilla. 21 Once the syrup reaches 100°C temperature, take out the cinnamon stick with a pair of thongs, then pour it into the milk and flour mixture, while constantly whisking.

the equation X- glass Z- teaspoon 2*X Water + 1*X Corn flour + 0,5*Z Salt = Polenta (Mămăligă) CEHTA DIN ȚAUL

STUFFED FİGS The school that sent the recipe: Vahit Tuna Anadolu Lisesi The School makes the recipe and turns it into an equation: Instituto Nun'Alvres

Ingredients for polenta: 500 milliliters of water 180 grams of cornmeal 1 teaspoon salt CEHTA DIN ȚAUL

3 steps to prepare the perfect polenta: 1. Boil 500 milliliters of water in a cauldron or pot over high heat to shorten the process. Once the water reaches the boiling point, you can start adding the corn in the rain, stirring constantly, to avoid the formation of lumps. 2. When you have finished adding the corn, the heat is reduced and the contents are left to boil. To prevent it from sticking, stir constantly with a wooden spoon. 3. When you notice that the edges of the polenta have started to gather towards the center or you have tasted it and it is cooked, turn off the fire and turn it over on a flat plate or on a wooden bottom, as our grandmothers used to do. Tips: Some people prefer to replace the water in the composition with polenta with whey, milk or even cream. If you want to keep the traditional recipe, but you want a creamier dish, you can add half a cup of milk during cooking.

X glasses Y pieces Z pinch A spoon B cup (4X flour + 2Y eggs + Z salt + 1X water) + (3Y potatoes + 1Y oinon + Z salt + Z pepper) + 2(A butter + Y garlic + B yogurt)&nbsp; Instituto Nun'Alvres

1*(lentil+bulgur+fresh parsley +onion)+2*water+5*fresh onion/1t.s*(salt+chilli)=lentil meats Cyril and Methodius secondary school

MUSHROOM BUSCUİTS The school that sent the recipe: Mustafa Kemal Mesleki ve Teknik Anadolu Lisesi The school that makes the recipe and turns it into an equation Mehmet Akif Ersoy Anadolu İmam Hatip Lisesi Fen ve Sosyal Bilimler Proje Okulu

cup=x&nbsp;&nbsp;tea spoon=y&nbsp;&nbsp;package=z x[ (chopped raisins,dates,dried plums)+(chopped walnuts,almonds)+ liquid oil +sugar +molasses +flour] +y(cloves+cinnamon+anise) +z( baking soda + vanilin) + 2 egg = MADERIAN HONEY CAKE Sırrı Yırcalı Anadolu Lisesi

Kg = x Y = piece Z = slice A = coffee cup B= teaspoon (1X meat + 1Y oinon + 2Y(garlic + bread) + 1A semolina + 1Y egg + 1B baking soda + (salt + pepper+ paprika + cumin) Instituto Nun'Alvres

POLENTA The school that sent the recipe: CEHTA DIN ȚAUL The school that makes the recipe and turns it into an equation: CEHTA DIN ȚAUL

TEKİRDAĞ MEETBALLS 1 weight&nbsp;of ground beef &nbsp;1 medium onion &nbsp;2 cloves of garlic 2 slices of bread &nbsp;1 coffee cup of semolina &nbsp;1 egg &nbsp;1 teaspoon of baking soda Salt, pepper, cumin, paprika Özel ÇOSB Mesleki ve Teknik Anadolu Lisesi

We take the minced meat in a bowl, wet the bread, add the spices and knead for 5 minutes. Then we grate the onion and garlic with the thin part of the grater, add them and continue to knead again. Finally, we add an egg, semolina and carbonate and continue to knead again for 10 minutes. You can wet your hands with cold water from time to time. You knead the minced meat so that the oil of the minced meat does not stick, and we hit the bowl 40 times (ie, we take it completely and hit the container from the air quickly, all the ingredients are completely absorbed) We cover it with cling film and rest it in the refrigerator for at least one night or a day (for the semolina to swell and all the ingredients to gain flavor) The next day, we give thin and long shapes and cook it in a fireproof pan or on the grill and serve it hot. Enjoy your meal.

Pastéis de nata INGREDIENTS 12 Servings FOR THE PASTRY 290g plain flour 1/4 tsp salt 210ml water 240g very soft unsalted butter extra flour, for dusting FOR THE CUSTARD 40g plain flour 60ml milk 165ml water 240g caster sugar 1 cinnamon stick another 250ml milk 1/2 tsp vanilla, optional 6 egg yolks

PREPARATION 1 Add the flour, the salt, and the water to a mixing bowl of a stand-alone mixer fitted with a dough hook. Mix for a few minutes until you get a sticky dough that pulls away from the sides of the bowl. 2 Let the dough rest for 10-15 minutes and generously sprinkle your working surface with flour. 3 Use a dough scraper to transfer the dough from the bowl onto a floured working surface. 4 Push the edges using a dough scraper to give it as much of a rectangular shape as possible — this may be difficult as the dough is very sticky and loose. 5 Generously sprinkle the top of the dough with flour, then wrap the dough, with the flour included in cling film. Rest the dough for 10 minutes.

PORTUGUESE FİSH STEW The school that sent the recipe: Instituto Nun'Alvres The school that makes the recipe and turns it into an equation: Erdem Beyazıt Anadolu Lisesi

LAHMACUN Erdem Beyazıt Anadolu Lisesi Ingredients for Lahmacun Recipe For internal mortar: 2nd number Red pepper 3 number green pepper 2nd medium size onion one bundle parsley 2nd number tomato one tablespoon tomato paste one tablespoon pepper paste 1/2 tea spoon chili pepper one tea spoon ground red pepper one tea spoon salt one tea cup liquid oil 1/4 tea cup That 500 gram fatty beef mince For the dough: 5 water glass Fame 2nd water glass That one dessert spoon salt one tea spoon granulated sugar

For the preparation of Lahmacun, first take all the ingredients in a food processor except the spices for the stuffing, tomato paste, oil and minced meat. Add the parsley last. Add the spices, tomato paste and oil to the mortar you have taken in a large bowl from the rondo and mix well. Finally, add the minced meat and knead well. If it is not runny enough, you can add a little water. While your mortar is resting, start making your dough. Pour the water into a bowl, add salt and sugar to it and mix well. Then add flour little by little. Add the flour gradually to the water and knead until you get a medium hard dough. Shape the dough into a cylinder and divide it into equal parts. In order to make lahmacuns of the same size, the weight of your dough should be equal. Cover the meringues of equal size with a slightly damp kitchen cloth and let them rest for at least 1 hour. Start rolling out your meringues one by one by sprinkling some flour on the kitchen counter. Try to roll out your dough as thin as possible. Spread the lahmacun mortar on the thinly rolled dough, also on the edges. You can use a fireproof pan with a lid during the cooking phase. Place the prepared lahmacun in the heated pan. Turn on the stove first on high heat and then on low heat. Before closing the lid, cover it with a wet cloth and take the diaper. Do the same for all other parts. Enjoy your meal.

MADERİAN HONEY CAKE The school that sent the recipe: Instituto Nun'Alvres The school that makes the recipe and turns it into an equation Sırrı Yırcalı Anadolu Lisesi

Portuguese fish stew Ingredients 3 tablespoons olive oil 1 onion, diced 4 garlic cloves, rough chopped 2 tomatoes, diced 1/4 cup white wine 4 cups chicken stock (or fish stock, or use half clam juice) 2 teaspoons fish sauce ( skip if using fish stock/clam juice) large pinch saffron, crumbled 1/8 teaspoon ground clove (or allspice)- optional see notes 1/4 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon pepper 2 bay leaves 1–2 tablespoons fresh thyme (lemon thyme is nice) 1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version. ——- 1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces. Garnish: Lemon wedges, fresh Italian parsley or cilantro, Crusty Bread, chili flakes

Madeiran Honey Cake Recipe - Portuguese Recipes Ingredients 2/3 cup of finely chopped raisins, dates, or dried plums 2/3 cup of finely chopped walnuts 2/3 cup of finely chopped blanched almonds 4 and 1/2 cups of sifted all purpose flour 2 teaspoons of baking soda 1/2 teaspoon of ground cloves 1/2 teaspoon of ground cinnamon 1/2 teaspoon of ground anise 1/2 pound (2 sticks) of unsalted butter, at room temperature 1/2 cup of vegetable shortening 1 cup of sugar&nbsp; 3 large eggs 2 packages of active dry yeast softened in /2 cup of lukewarm water 1 and 1/4 cups of molasses, preferably light, unsulfured molasses &nbsp;This site uses US measurements. Directions Dredge the fruits and nuts in 1/2 cup of the sifted flour and set aside.&nbsp;&nbsp; Sift the remaining flour with the baking soda, cloves, cinnamon and anise onto a piece of wax paper and set aside also. Cream together the butter, shortening, and sugar until fluffily-light, beat in the eggs, one at a time.

Hingel Materials for its construction for the dough: 4 glasses of flour 2 eggs 1 glass of water Salt For internal mortar: 3 potatoes 1 onion Salt Red pepper Black pepper For service: 2 spoonful butter 2 cups of yogurt 2 cloves of garlic

Hingel recipe how to make? Make a solid dough by kneading flour, water, egg and salt in a suitable bowl. On the other hand, prepare the stuffing by adding finely chopped onion, black pepper, red pepper and salt to the potatoes you boiled and mashed beforehand. Get meringues from the dough you kneaded. Open a meringue thinly. Cut the dough you rolled into squares, about 2 centimeters long. Add the inner mortar to the middle of the cut dough and press the edges to close it in a triangle shape. Boil your hingels in salted boiling water and drain. Prepare the garlic yogurt and melted butter for the topping. After draining the boiled dough, pour the garlic yogurt and melted butter on it and serve. If you wish, you can also prepare hingel with minced meat. Bon Appetit... Akiren Ali Aşık Çok Programlı Anadolu Lisesi

Stuffed Figs What are the ingredinents of Stuffed Figs ? &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ kg (500gr) white dried figs &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2 cup of rice &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1.5 cups sugar &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1.5 cups walnut kernels &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup of water Vahit Tuna Anadolu Lisesi

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; How to Make Stuffed Figs ? &nbsp;&nbsp;&nbsp;&nbsp; Figs are cut from their heads and opened slightly. Rice is boiled in 1 tea glass of water and cooked until it absorbs its water. Then it is washed with cold water, filtered and taken into a bowl. Add sugar and crushed walnuts on it and mix it well. 2 teaspoons of this mortar are filled into the figs. After they are placed on the tray, 1 tea glass of hot water is poured over them and placed in the hot oven. When the water is absorbed and the tops are browned, they are taken from the oven and served.

Hello we’re from Bulgarian team and this is our recipe: Ingredients: Flour 400 gr, pinch of salt, Eggs 5, Vinegar 1 table spoon, Water 50 ml, Cheese 200 gr, Butter 50 gr, Yogurt 500 gr, pinch of soda.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;(Flour + Salt + Egg + Vinegar + Water/2) + (4 Eggs + Cheese + Butter + Yogurt/2 + Soda) = Banitza Cyril and Methodius secondary school

Preparation - First of all we are going to knead the pastry for the crusts. Then in another bowl we are going to mix the other ingredients- eggs, cheese,butter, yogurt and soda. And the last Is to fill the crusts with the cheese stuffing. We bake it for 30 minutes.

BANİTZA The school that sent the recipe: Cyril and Methodius secondary school The school that makes the recipe and turns it into an equation: Instituto Nun'Alvres

Mix in the softened yeast, add the sifted dry ingredients alternately with the molasses, beginning and ending with the dry. Fold in the fruits and nuts with the dredging flour. Transfer the batter to a large well-greased bowl, cover with a clean dry cloth, and allow to rise in a warm, draft-free spot for 2 hours (Note:&nbsp;The batter will rise only slightly, but it will become spongy and light.)&nbsp;&nbsp; Stir the batter down, divide between two well greased and floured pans.&nbsp;&nbsp; Using the blanched almond halves, make a daisy type flower on the top of each cake. Cover with a cloth and allow to rise for 1 an 1/2 hours.&nbsp; Toward the end of the second rising, preheat the oven to 190°C or 375°F. When the batter looks properly risen, bake for 50 to 60 minutes or until it begins to pull away from the edges of the pans and feel springy to the touch.&nbsp;&nbsp; Cool the cakes for 10 minutes, loosen the sides with a knife and turn the cakes out.&nbsp;&nbsp; Allow to cool before cutting.&nbsp; (Note: These cakes keep well in the freezer for about six months if wrapped snugly in foil and/or plastic wrap.) (Note: You can also drizzle the cakes with Madeira wine both before freezing and after defrosting.) (Note:&nbsp;In Madeira, the popular way to frost these cakes is to sift confectionery sugar diagonally across the top.) Instituto Nun'Alvres

Ingredients: Flour 400 gr, pinch of salt, Eggs 5, Vinegar 1 table spoon, Water 50 ml, Cheese 200 gr, Butter 50 gr, Yogurt 500 gr, pinch of soda.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; X= GR Z= ML A= Pinch B= = table spoon (400 X Flour + A Salt + 5Y Egg + B Vinegar + 50 Z Water) + X ( 200 Cheese + 50Butter +&nbsp;500Yogurt) + A Soda Instituto Nun'Alvres

&nbsp;&nbsp;&nbsp;&nbsp;½ kg (500gr) white dried figs &nbsp;&nbsp;&nbsp;&nbsp;1/2 cup of rice &nbsp;&nbsp;&nbsp;&nbsp;1.5 cups sugar &nbsp;&nbsp;&nbsp;&nbsp;1.5 cups walnut kernels &nbsp;&nbsp;&nbsp;&nbsp;1 cup of water Kg = X Cup = y 0,5 figs + y (0,5 rice + 1,5 sugar + 1,5 walnut kernels + 1 water) Instituto Nun'Alvres

Tamtak tiridi 1 kg.&nbsp;bony meat &nbsp;3 onions &nbsp;1 tandoori bread &nbsp;Half a bunch of parsley &nbsp;Half a teaspoon of olive oil &nbsp;half a teaspoon of salt &nbsp;1 tablespoon of wet fenugreek &nbsp;4 glasses of water Mehmet Akif Ersoy Anadolu İmam Hatip Lisesi Fen ve Sosyal Bilimler Proje Okulu

Let's put our boned meat in the pot.&nbsp;Add olive oil and fry.&nbsp;Let's add water to our roasted meat and let it boil.&nbsp;When it boils, turn down the heat and let it cook.&nbsp;Let it cook for 45 minutes with the lid closed.&nbsp;When the cooked meat is warm, let's separate the meat from the bones and shred it. &nbsp;Let's cut the tandoori bread into cubes and arrange it in a single row on the baking tray.&nbsp;Roast in the oven at 180 degrees for 5 minutes.&nbsp;Chop the onions into half moons.&nbsp;Take it in a pan and fry it with 3 tablespoons of oil.&nbsp;Let's add fresh fenugreek and salt to the roasted onions.&nbsp;Let it fry for 2 more minutes. &nbsp;Let's pour 2 scoops of the broth evenly on the tandoori breads we have fried.&nbsp;Let's distribute the meat that we shredded on it.&nbsp;Bake in the oven preheated to 180 degrees for 15 minutes.&nbsp;Chop the parsley finely.&nbsp;Sprinkle the parsley on the dish that comes out of the oven.&nbsp;Tamtak tiridi is ready to serve.

Grain: X Pinch: Y Spoon: Z X • ( 2 potatoes + 1 onion + 1 fish + 4 garlic + 2 tomatoes + 2 bay leaves ) &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;+ Y • ( Bile + cloves + salt + pepper + ground pepper + parsley ) &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;+ Z• (3 olive oil + fish sauce:2) &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;= Portuquese fish Stew Erdem Beyazıt Anadolu Lisesi

kg : x pinch: y water glass: z &nbsp;&nbsp;TAMTAK TİRİDİ = x.(1 bony meat +1 onion + 1 tandoori bread ) + y.( 1 cemen grass + 1 salt + 2 parsley) + z.( 4 water + 1/2 olive oil ) Vahit Tuna Anadolu Lisesi

Mushroom biscuit recipe ingredients 1 packet margarine 2 eggs 1 water glass full of icing sugar 400 grams of corn starch 1,5 tea cup of flour 1 packet of baking powder 1 packet of vanilla&nbsp; And for on top: 2 tablespoons of cocoa powder Mustafa Kemal Mesleki ve Teknik Anadolu Lisesi

Making the mushroom biscuits 1. Put the margarine softened at room temperature, icing sugar and egg into the bowl and mix well with a mixer 2. Add 400gr corn starch,vanilla and baking powder and knead it until it becomes sticky 3. Add flour until it gets to a soft consistency that doesn't stick to your hands 4. Take a little bit of soft dough (no bigger than a walnut) and roll it into a ball 5. Adjust them on a baking tray lined with greaseproof paper 6. Put cocoa in a different bowl 7. Dip the tip of soda bottle into cocoa and press it on the cookies 8. Bake the cookies in preheated 180 degree oven for 15 minutes 9. Get the biscuits out while they're still white 10. Enjoy your biscuits

x=water glass y=number z=tablespoon For Custard x(granulated sugar+water/2+milk)+y(cinnamon sticks+orange peel+limon peel+4 egg yolks)+3/2z flour For Tart 4y puff pastry Pudding+Tart=Pasteis de nata Mustafa Kemal Mesleki ve Teknik Anadolu Lisesi

TEKİRDAĞ MEETBALLS The school that sent the recipe: Özel ÇOSB Mesleki ve Teknik Anadolu Lisesi The school that makes the recipe and turns it into an equation Instituto Nun'Alvres

PORTUGUESE BEAN SOUP The school that sent the recipe: Instituto Nun'Alvres The school that makes the recipe and turns it into an equation Akören Ali Aşık Çok Programlı Lisesi

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