Gastronomy Book

SUPERVISORS Liliane Santos Magda Bonar Ceyda Yaylaz

COVER by Róża Wasilewska Serhat Öztürk Pedro Soares

AUTHORS Kasia Guszpit Yaren Kaygusuz Ayşenur Cansel Zeynep Tahmaz Edirnisa Andrade Joel Martins Marberl Vilela Andreia Cardoso &nbsp;

VIDEOS by Wiktoria Tistek Zeynep Çatı &nbsp;Utku Çatraş André Dias

4- Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. 5- Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.

For the dough: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 grams of butter ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 ml of oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 ml of milk ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 egg ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tablespoons of vinegar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ teaspoon salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 cups of yoghurt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 ml water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 cups of flour ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Starch &nbsp; For the syrup (sherbet): ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2,5 cups of sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 cups of water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ of lemon &nbsp; For the filling: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250 grams of pistachio &nbsp; For the top and the layers: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250 grams of melted butter

Preparation: 1. Add your 2 finely chopped onions, 1/4 cup olive oil in a medium pan and sauté your onion until it become soft and changes its colour. 2.Add your 1 grated large tomato to sautéd onion and stir a little. Wash and drain your 1 cup baldo rice. Add it to your pan and sauté for about 5 minutes. Add your 1 full tsp. cinnamon, 1 full tsp. black pepper, 1 full tsp. sugar, salt, 1 full tsp. dried mint, 2 full tbsp. blackcurrant, 2 full tbsp. pine nut in your mixture, stir until the mixture combines and take your pan from the heat. 3.Add your finely chopped half a bunch parsley, finely chopped fresh mint to your stuffing and stir a little until it combines. Put 1 full tsp. stuffing in the middle of your grape leave. First fold the sides inside and then roll it. You may see the foilding at below video.

Fresh vine leaves 2 onion, (finely chopped) 1 cup baldo rice 1 full tsp. cinnamon 1 full tsp. black pepper 1 full tsp. sugar Half a bunch parsley, (finely chopped) 3-4 spring fresh mint, (finely chopped) 1 full tsp. dried mint 2 full tbsp. pine nut 1 large tomato, (grated) 1/2 cup olive oil

To prepare the dough: 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mix butter, oil, milk, eggs, salt, yoghurt, water, and vinegar in a deep bowl and stir it. 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Slowly add the flour and start kneading the dough, add some flour to prevent it from sticking. 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Divide the dough to 24 equal parts. 4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Pour starch to the table and roll out the dough. 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cover the dough with a clean cloth and leave it for 40 minutes. &nbsp; Rolling out the dough: 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Pour starch to the table. Then, put some of the dough one on the top of the other and roll out the dough to make it larger. 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;After preparing all the dough divide them and put one to the tray that you buttered. 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Divide the dough into 2 as one top and one bottom. Put the first layers and spread melted butter. 4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put the pistachio you crushed. 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;After making all the layers slice them as squares. 6.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add the butter left into the top and bake it for 10 minutes in the oven heated at 195 degrees. After that, bake it again in 180 degrees for 35 minutes. 7.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Finally, pour the syrup and pistachios. It’s ready to serve!

4.Cover the base of a medium pot with unused grape leaves and align your folded leaves in it. 5.When all the grape leaves are over cover the top of the pot with unused grape leaves and pour 1/4 cup of olive oil around. 6.Add water until the level of the water passes grape leaves place a plate on your grape leaves and start cooking at low heat. 7.It takes about 45-60 minutes until stuffed grape leaves with olive oil to cook. Check it occasionally and add some water if it’s run out.

Instructions 1-Preheat a large pan, add butter to it and wait until melts. Add sliced onions to the pan and fry them on medium low heat, stirring occasionally, for 2 minutes or until golden brown. Remove the onion slices and set aside. 2-Slice oscypek into 1 cm slices. Fry the first side of oscypek for 2-3 minutes and the other for 1 minute on medium low heat. Be cereful! If your heat is to high the Oscypek can brun from outside and be still to hard from inside and you don't want that. The cheese has to be soft, but hard enough to be removed from the pan.

+2&nbsp;tablespoon&nbsp; butter&nbsp;sliced +2&nbsp;onions&nbsp;small +140&nbsp;gram&nbsp;oscypek&nbsp;or golka cheese, which is very silimar to Oscypek +4&nbsp;tablespoon&nbsp; cranberry jam

INSTRUCTION Grease small molds with margarine and sprinkle them with flour. Preheat the oven to 180ºc. Bring to the boil a pan with the sugar and 200 ml of water and bring to a boil, until it reaches a pearl point. In a bowl, beat the yolks and eggs, until they are bulky. Apart, mix the flour with the almond, cinnamon and lemon zest to taste. Add to the egg mixture and mix. Then add the sugar syrup, in wire, stirring constantly. Divide the preparation by the forms and bake in a water bath for 35 minutes. Remove, let cool and unmold. Serve sprinkled with powdered sugar.

450 g of sugar 120 g ground almond kernels 50 g of flour 12 gems 2 eggs Powdered cinnamon q.s. Lemon zest q.s. Grease margarine Flour for sprinkling Powdered sugar for sprinkling

TIP: Eat&nbsp;these pasteis with a coffee.

. 4 varieties of cheese with different texture and consistency Peach or pumpkin jam Honey Cured meats: Ham, sausage, chorizo, traditional chorizo, spicy salami (choose different flavors, sizes, textures and colors) Seasonal fruits: (depends on the height) Strawberries, Cherri Tomatoes, Figs, Blackberries, Grapes, Passion Fruit Dried fruits: Cashews, walnut kernels, almond kernels, roasted peanuts and fried corn Crispy: Marinheiras, crackers, square wheat toasts, crispy wheat sticks, gram crackers Extras: Spiced olives, mustard pesto, edible flowers, basil leaf, rosemary, thyme, olive oil, chives, pates, pickles

-Drain the tuna very well, pour it into a bowl and undo it with a fork. Add mayonnaise, ketchup and Calvé mustard and stir. -Add the finely chopped pickles, season with freshly ground pepper and add the chopped chives. Mix very well

-385 grams of tuna in olive oil -200 grams Calvé mayonnaise -2 tablespoons ketchup Calvé -1 teaspoon Calvé Mustard -3 tablespoons chopped Green Pickles ground black pepper -2 cucumbers in vinegar -2 tablespoons chopped fresh chives

Serves 4 &#9200; Cooking time: 30 mins

Directions 1-In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes. 2-Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside. 3-Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.

5 cups all-purpose flour 1 teaspoon salt 1 cup water 3 large eggs 1/2 cup butter, softened Filling: 4 medium potatoes, peeled and cubed 2 medium onions, chopped 2 tablespoons butter 5 ounces cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon pepper Additional Ingredients (for each serving): 1/4 cup chopped onion 1 tablespoon butter Minced fresh parsley

Make a stew with chopped onion, whole garlic, parsley, bay leaf, chilli pepper, paprika and olive oil and add the musks. When they are well sautéed, add the wine (about 1 glass) and cook for a few minutes. Add the water, season with salt, and when it is boiling add the rice and let it cook. Musk rice should be served "running"

Note: If you want to add streaky meat or ham, they should be added to the stew before the musks

Garlic; Piri-Piri; Rice; Butter; Olive oil; Míscaros; Onion; Salt; Paprika; Parsley; Blond; &nbsp;Red wine

INSTRUCTION The cod is soaked as usual, the skin and bones are removed and shredded with your hands. Onions are cut into very thin slices. Chop the garlic. Take a pan, with a thick bottom, with the oil, onion and garlic and let it simmer slowly until the onion is cooked. At this point, add the shredded cod and stir it with a spoon so that it is well impregnated with the oil. Add the thin straw potatoes to the cod and, with the pan over the heat, add the eggs, slightly beaten and seasoned with salt and pepper. Stir with the fork and, as soon as the eggs are in cream, but cooked, immediately remove the pan from the heat and place the cod on a platter. Sprinkle with chopped parsley and serve very hot with olives.

Cod 400 g 6 tablespoon olive oil Straw fries 500 g Eggs 6 Onions 3 Garlic clove 1 Parsley to taste Salt q.s. Black pepper q.s. Olives To taste

TIP: Eat&nbsp;this Bacalhau with a dry white wine

INSTRUCTION Beat the sugar well with the egg yolks and add the flour and beaten egg whites. Put the dough in small forms previously greased with butter and sprinkled with flour and put in the oven to bake without being toasted. Once ready, a wheel in the shape of a lid is removed and it is excavated taking the center out carefully, so as not to break the walls of the cake. Filling: Ingredients and Preparation: 3 egg yolks are undone, with the crumb removed. Put 1 dl of water with enough sugar to make the cream sweet. Remove this water from the heat and add the mixture obtained with the egg yolks and cake pieces. Beat well without carving and take to the fire to cook the egg, not letting the cream become too thick (it is like the egg candy. After it is warm, put a little of this candy in each cake, cover with the cap that was left. Topping: Ingredients and preparation: The 3 egg whites that remain are beaten with enough sifted sugar to make a thick topping in order to cover each snowfall well. First place it with the highest part down, bar around and at the bottom and, when it is dry, bar the top.

6 eggs 250 g of fine wheat flour 250 g of white sugar 1 c. of tea well filled with baking powder

TIP: Eat&nbsp;these pasteis with a coffee.

Oscypek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pierogi&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheesecake&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mesa de queijos e enchidos&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Paté de atum&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bacalhau à Brás&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Arroz de míscaros&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pasteis de lorvão&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Nevadinhas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Yaprak Sarma&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Turkısh Kebap&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baklava&nbsp;. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

05 06 08 12 14 15 16 17 19 22 25 26

Special thanks to those who made great effort to prepare this book Thanks to all Polish, Portugese and Turkish students..

Directions 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Firstly, dice the onions. After you filter the water of onions, place them to a large food container. 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;After you crush the garlics, mix them with onions. 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Meanwhile, mix ground lamb and ground baby beef and add it to the onions. Then blend the mixture. 4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add paprika, paprika paste and black pepper and stir the mixture again. 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add oil upon the ground meet. Chop up the parsleys and add it to mixture. 6.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stretch the mixture you made and keep it in fridge for 2-3 hours. 7.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Grease up your oven’s grid wire. Set it to 200 degrees. 8.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Thread your ground meat onto skewers and give shape. 9.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Place the skewers you made to grid wire and grill them 20-25 minutes approximately. 10.&nbsp;&nbsp;All done. You can serve it with hot spicy tomato dip and additional ingredients you like. Enjoy your meal.

300 grams of ground lamb 350 grams of ground baby beef 2 onions 1 garlic Oil 1 tablespoon of paprika paste 1 teaspoon of paprika ½ bunch of parsley Black pepper Additional Ingredients (for serving): Bulgur pilaf Pepper and tomato (to make food more delicious and visually enriched, you can thread them onto skewers while grilling.) Lahvash Onion

Cheesecake

Preheat oven to 325F (160C). Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Graham Cracker Crust 1 ½ cups graham cracker crumbs (170g) 2 Tablespoons sugar 1 Tablespoon brown sugar (can substitute white) 7 Tablespoons butter melted Cheesecake 32 oz cream cheese² softened to room temperature (910g) 1 cup sugar 200g ⅔ cups sour cream 160g 1 ½ teaspoons vanilla extract ⅛ teaspoon salt 4 large eggs room temperature, lightly beaten

INSTRUCTION The assembly of this type of boards is the part that takes the longest and that requires an eye for the combination of colors and flavors. Place the broken cheeses in slices, cubes or slices (follow my examples in the images on the side) or you can distribute them freely on the board (do not place them on top of each other, leave some space to put the other ingredients). Put the cured meats: Arrange each type of meat close to the cheese with which it is best combined, taking care to distribute it over a good space on the board, looking for some edges of the board. Fold a few slices to make a puff-like effect, arrange overlapping slices or put them at random - remember: The eyes also eat. Fill in the empty spaces that the board has: Distribute the crispy cookies (taking into account the different formats) over some empty spaces and / or edges of the board, but without exaggeration: What is too much makes you sick. Subsequently add dried fruits in strategic places such as, for example, close to the jams and creamy cheeses-! The dried fruits should not (although it is possible) stay on the edges of the board because if it is necessary to move the board, they end up falling and leaving the place. Add seasonal fruit (grapes and figs, personally are essential on these boards) both on the edge and in the center of the board. Finally, decorate with green rosemary, edible flowers, drops of oil and fresh herbs.

Cheesecake In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air). Add sugar and stir again until creamy. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil. Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer. Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.

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