EUvoyage traditional dishes

zaklina

Sinem YILMAZ/ Nuri Bayar Secondary School, Sakarya/ TURKEY

Ingredients 1 tablespoon of butter, 5 tablespoons of cornflour, 1 tablespoon of flour, some salt, long cheddar cheese, 3 glasses of water You can watch the video to see how to do it.

Craft paper border

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Öznur POLAT Zekiye Has Secondary School Kayseri-TURKEY

Ravna Gora, cook book

Gradually add flour to the potatoes. We process the mass by mixing it into a firmer dough. Cooked dumplings must be soft but not crumbling.&nbsp;

"ıslama kofte" is most known dish of our city. It is served with bread slices dipped in meat broth and grilled vegetables. Also "piyaz"(salad with boiled beans and onions) and "turşu" (pickles) can be eaten along with it.

Drain the dumplings and add to the bowl with "bryndza". We mix it together. Serve with roasted bacon and sour milk.

A traditional dessert that we bake at Christmas or at weddings. It's actually a kind of cookie with powdered sugar on top.

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Recipe for Stroopwafels:

application/vnd.openxmlformats-officedocument.presentationml.presentation

Stroopwafels.pptx

application/vnd.openxmlformats-officedocument.wordprocessingml.document

Poffertjes.docx

Serves 4 &#9200; Cooking time: 30 mins

Our traditional recipes... 8th grade students from Ravna Gora made the first traditional dish of their region. We chose a winter treat called Mišići. It is a traditional dish that was often made by our grandmothers. The recipe is simple. The smell and taste is divine. We recommend everyone to try to make this dessert and enjoy the meal as we enjoyed it.

300 g smooth flour 300 g hard flour 8 dl yogurt 2 eggs 2 bags of baking powder 2 bags of vanilla sugar 4 spoons of sugar 4 spoons of rum little salt grated lemon grated apples little graisins

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These are my absolute most favourite cookies! My grandma bakes a lot with me and she helped me to make my own recipe for these delicious cookies. We have made them lots of times and even baked some to sell at our school fair. Method 1. Pre-heat the oven to 350 degrees. 2. Cream together the butter and sugar. 3. Add the egg and mix it in. 4. Add the flour, vanilla essence and chocolate chips. Mix well until combined. 5. Roll the mixture into balls and place on a greased baking tray. 6. Bake for 9-10 minutes until golden.

1 cup chocolate chips - 1 cup ultra fine sugar - 1 1/2 cup self rising flour - 1 1/2 sticks butter - 1 tsp vanilla extract - 1 large egg

Recipe: Put salted water in a larger pot. Cut the bacon into cubes and fry it in a pan. We clean the potatoes and grate them on a grater or in a blender.&nbsp;

Dark wood

DOUGH 350 gr flour 1 egg 3 gr salt 150 ml water 50 ml oil MEAT MASS 500 g ground junetine 100 ml hot water 1 head of red onion 1 garlic comp 10 gr salt 3 gr pepper

ETLI PIDE (PITA WITH MEAT) Ingredients for the dough: • 300 gr flour • salt • 14 gr dried yeast • 1 pinch of sugar • 1 cup warm water • 45ml olive oil For the topping: • 1 medium onion, chopped • 400 gr/14 oz. ground beef or ground lamb or mixture • 1 green pointy pepper • 15 ml olive oil • Salt • 1 egg + 15 ml olive oil to brush the pide Instructions: 1. Preheat the oven to 180 C 2. Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. 3. Combine the flour and salt in a large bowl. 4. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. 5. Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. 6. Knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional 2 tbsp. flour to help shape into a soft dough. 7. Place the dough in large bowl and cover with a cling film. Leave it in a warm place for 1 hour; it will be doubled in size. 8. In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers. 9. Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well. The topping is ready. 10. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. 11. Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray. 12. Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (it is easier to spread the filling while the oval flat bread is in the tray). 13. Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture. 14. Bake for 25 - 30 minutes, until the pides are golden brown and crispy at the edges. 15. Once cool, cut into slices and serve.&nbsp;&nbsp;

A traditional pumpkin dessert recipe from my student, Alya

Serves 8 ⏰ Cooking time: 1 hour

Bitterballen are little crusty balls filled with meat and are very typical to the Dutch culture. We eat them as a snack. They aren’t specifically for a special occasion, but are great for on a party.

1. Put all ingredients for the rioux based filling together in a medium saucepan. 2. Cook for about 20 minutes until it's a stew 3. Add the gelatine and spices 4. Cook for 10 more minutes until the stew is thick. Let the stew cool off. 5. Roll the stew into balls (about the size of pingpong balls)

Ingredients for the Roux-Based Mixture:

4&nbsp;ounces&nbsp;(1/2 cup)&nbsp;unsalted butter 2&nbsp;shallots, chopped 1&nbsp;cup flour 2&nbsp;cups&nbsp;milk 2&nbsp;cups&nbsp;beef 5&nbsp;teaspoons&nbsp;unsweetened gelatin powder 1/2&nbsp;cup&nbsp;water Salt black pepper

VIDEO PAGE- HOW TO MAKE PİDE

CEREN- ESMANUR- İLAYDA- MERVE FATSA SAKARYA SECONDARY SCHOOL

Dissolve the yeast in the water. Mix eggs, olive oil, yogurt and salt in a large bowl. Add the yeast water. Add the flour little by little and knead. Add flour if needed. Cover it with a damp cloth and let it rise for 40 minutes. Add ground pepper, cayenne pepper, salt, pepper and cumin and knead. Roll out the dough on a floured counter and cut 6-7 cm squares. Put the minced meat in them. Tie the ends together and close. Fry the ravioli in hot oil with the closing parts down. Drain excess oil on a paper towel. Grate the garlic in the yogurt and mix. Melt the butter and fry the tomato paste for 3 minutes. Take the ravioli on a serving plate and serve by drizzling them with garlic yoghurt and tomato paste oil. Enjoy your meal.

Materials 1 egg 1.5 cups of warm water 2 tablespoons of olive oil 2 tablespoons of yogurt Half a pack of fresh yeast 3.5 cups flour Salt for interior material 200 g minced meat Red pepper Cumin Black pepper Salt for frying Sunflower oil For the above 2 cups of yogurt 80 g butter 2 cloves of garlic 1 tablespoon of tomato paste

European cook book - nadjev

Find out more about typically Dutch food in this PowerPoint:

Typically Dutch Food.pptx

bca3fe821.pdf

bc79f0181.pdf

b8866e5e1.pdf

b66ac6321.pdf

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1. Put the ingredients for the crust together in a bowl to make a batter 2. Roll the rioux into little balls and dip them into the batter 3. Put the battered balls into the deep fryer and cook for 5 minutes. Make sure the balls get crusty, but don't explode. 4. Take out the balls. Let them cool off for 2 minutes. Serve hot, but make sure you don't burn your mouth onto the filling!

Ingredients for the crust:

1/2&nbsp;cup&nbsp;flour 1 to 2&nbsp;large&nbsp;eggs, beaten 4&nbsp;cups&nbsp;breadcrumbs&nbsp;

Traditional Greek dishes

Parents cooked some traditional dishes for our project

Vegatables stuffed with rice and different seasonings

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The recipe would have been created in the rural world during an abundant tomato harvest. Also, to soften dry and hard bread.

VALI MUSTAFA UYGUR SECONDARY SCHOOL Dilek HAYMANA SAKARYA / TURKEY

traditional Turkish recipes 🇹🇷 🥗🍖🫑🌶️🍅🍆🧄🍖🥮

MAHZEMİN PRİMARY SCHOOL Tolga POLAT KAYSERİ / TURKEY

traditional Turkish recipes 🇹🇷 🥗🍖🫑🌶️🍅🍆🧄🍖🥮

Armenian Traditional Food Dolma

Serves 17 ⏰ Cooking time: 2 hours

1.We connect 2 pieces of phyllo pastry after we have spread olive oil on each piece.&nbsp; 2. We spread the kataifi along the bottom of the two pieces phyllo pastry (1/8 of the equally divided kataifi). 3. On top of the kataifi we have already spread, we put 1/8 of the nut, cinnamon and glove mix.&nbsp; 4. Then we roll the phylla.&nbsp; 5. We cut the phylla in six equal pieces.&nbsp; 6. We place the pieces on a pan where we have spread oil olive so the pieces don't stick.&nbsp; 7. We follow the same procedure with the rest of the pieces.&nbsp; 8. We spread olive oil on all of the pieces and then we spray them with water.&nbsp; 9. Then we roast the pieces for 30 minutes in 180 oC degrees. 10. We prepare the syrup to put on top off the dessert by boiling water, sugar, the juice of a lemon and a vanilla in a pot. Then we pour it on top of the dessert while it is still hot.&nbsp; 11. Lastly we cover the kataifi with something so it doesn't become dry.

*1kg of phyllo pastry &nbsp;&nbsp;&nbsp;&nbsp;*500gr of shredded pastry (kataifi) &nbsp;&nbsp;&nbsp;&nbsp;*600gr of chopped walnuts &nbsp;&nbsp;&nbsp;&nbsp;*1tbsp of cinnamon &nbsp;&nbsp;&nbsp;&nbsp;*1/4 tbsp of clove &nbsp;&nbsp;&nbsp;&nbsp;*olive oil to spread on the phyllo For the syrup: &nbsp;&nbsp;&nbsp;&nbsp;*1,5kg of sugar &nbsp;&nbsp;&nbsp;&nbsp;*1 kg of water &nbsp;&nbsp;&nbsp;&nbsp;*juice from 1 lemon &nbsp;&nbsp;&nbsp;&nbsp;*1 portion of vanilla

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INGREDIENTS *1 glass of warm milk *1 glass of warm water *1 tea cup of oil *2 eggs ( yellow ones for on pide whites for in dough ) *1 packet of yeast *2 tablespoons of sugar *2 teaspoons of salt *Flour as much

RECIPE First mix the warm milk, water, oil, sugar, yeast and leave for 5 minutes. Then add salt and flour to the mixture in a controlled way and knead the dough. Next leave the dough to ferment for 40 minutes After that divide the fermented dough into tangerine-sized balls and roll out them. You can add whatever you want in them leaving a ½ cm border around the outside. Fold the border over the filling and pinch the top and bottom ends together. Finally spread egg yolk on them and bake them preheated oven at 200C for about 15 minutes

It's a dish with pasta, minced meat and cream on top.

Hilopites is a traditional pasta that looks like small little squares.

Dumplings with "bryndza" (special kind of sheep cheese)

Tolga POLAT Mahzemin Primary School Kayseri-TURKEY

Tolga POLAT - Mahzemin Primary School TURKEY Manti is a dish made by putting ground meat flavored with various spices into small pieces of dough and boiling these pieces of dough in water. Manti, which is a part of Turkish cuisine as well as other Central Asian cuisines, is a popular food in the former USSR countries. Method 1. Pour 3 glasses of flour into a mixing bowl, open the middle and add 1 egg, salt and 1 glass of warm water and knead. 2. When you get a flexible dough that does not stick to the hand, cover it and let it rest. 3. For the stuffing, grate 1 onion. Add 250 grams of minced meat to the onion. 4. Then add black pepper, salt and chili powder and knead well. 5.Divide the dough into balls. 6.Roll out each meringue slightly thicker than the ready-made dough with a rolling pin. 7.Cut the rolled dough into squares. 8.Place a small piece of mincemeat in the center of each square. 9.Close as a bundle. 10.Add water to a deep saucepan, bring it to a boil and cook the ravioli for about 20 minutes. 11.For the sauce, melt 2 tablespoons of butter in a bowl. 12.Add 2 tablespoons of tomato paste to the melted butter and fry it. 13.Open the tomato paste with the water of the cooked ravioli and boil it for a few minutes. 14.After draining the ravioli on a serving plate, pour garlic yogurt on it. 15.After pouring the sauce you prepared on it, you can serve it by adding dry mint, sumac and chili peppers. Bon Appetit.

250 g of low-fat ground beef. 1 medium onion. Half a teaspoon of black pepper. Half a teaspoon of paprika. 1 teaspoon of salt.

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500 g&nbsp;minced beef 150 g&nbsp;rice 3&nbsp;medium fine chopped onions 3&nbsp;cloves chopped garlic 1&nbsp;big bunch of coriander and parsley 150 g&nbsp;tomato sauce15 g&nbsp;salt 3 g&nbsp;black pepper 300 g&nbsp;grape leaves 1&nbsp;cup plain yoghurt 15 g&nbsp;chopped mint 1&nbsp;clove chopped garlic for the sauce

Recipe for 'Boerenkoolstamp met rookworst':

Boerenkoolstamp met rookworst.pptx

Oliebollen.docx

Serves 4 ⏰ Cooking time: 180 mins

Spring is a special time of year in which we make special, traditional dishes. We make one of these dishes at Easter time. We had a special opportunity to make one Easter dish with the author of the cookbook who inspired us in this project. Blažica Sveticki received us in her home and showed us how to make a "nadjev" in bread. We have previously translated the recipe into English and recorded it on this site, and now you can see how you can make that dish.

dough 50 dag of flour 2.5 dag of fresh yeast 1 teaspoon sugar 2.5 dl of milk 1 dl of yogurt or sour milk 1 egg a bit of salt egg yolk with a little milk for coating stuffing possible rest of the mixture from the filling or half a loaf of old bread 5 eggs fat-fried ham / bacon onions, spices

We crush „Bryndza“ (cheese) to the bottom of a larger bowl.&nbsp; We verify the dough by boiling one dumpling, it must not fall apart in boiling water. We throw dumplings into boiling water by hand or using a special dumpling sieve. Let's wait for the dumplings to come out. Let them cook for a short time.&nbsp;

Croatia Turkey Romania Georgia Poland Serbia Slovakia Spain Greece Netherlands Armenia Bosnia and Herzegovina

Öznur POLAT Zekiye Has Secondary School Kayseri TURKEY

TUBA TUZCU ALVER FATSA SAKARYA SECONDARY SCHOOL ORDU- TURKEY

Turkish people love all the kinds of pide :) It can be prepared with meat, vegetables, cheese or egg . Don't forget to taste it when you visit Turkey !

Ingredients: 300 g - semi-coarse flour 300 g - bacon 350 g – „bryndza“ (special kind of sheep cheese) 1 pinch – of salt 1 kg – potatoes

Such a little interesting thing: it is difficult to buy a traditional Slovak bryndza abroad, mostly only in a special Slovak store.

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ISLAMA KÖFTE(MEATBALLS ON SOAKED BREAD) Ingredients: • 500 g medium-fat ground beef • 1 onion • 2 slices of bread • 1/4 teaspoon black pepper • Salt • some slices of bread • 3 cups of bone broth • 2 teaspoons of ground red pepper • 3-4 tablespoons of vegetable oil • Extra oil for frying meatballs Preparation: 1. For the broth that will be used to soak the breads, heat 3-4 tablespoons of oil in a saucepan, add the ground pepper and mix, 2. Add bone broth, bring to a boil and remove from heat, 3. For meatballs soak 2 slices of bread with water, 4. Combine and knead grated onion, crumbled wet breads, salt and spices in a deep bowl, 5. Take small pieces from the mixture, roll and flatten them by pressing with your palm, 6. Heat enough oil to cover the bottom of a large pan, 7. Put the meatballs in oil and fry them in medium heat. 8. Soak the slices of bread in the bone broth that you prepared first hand and fry in the same pan, 9. Share the breads on the serving plates, arrange the meatballs and put tomato slices and peppers on the sides. Enjoy your meal…

Dear friends, Welcome to the eTwinning cookbook pages of the EUvoyage project. The cookbook was designed by the members of the project and they presented their traditional dishes. We hope you enjoy it and that you will try to make most of it at home. Good apetite!

Tolga POLAT Mahzemin Primary School Kayseri / TURKEY

Základná škola s materskou školou Jarok - SLOVAKIA

THIS IS THE LINK TO OUR SCHOOL'S, GALILEI VETRONE, ITALIAN FOOD POWER POINT

ITALIAN FOOD

Tolga POLAT Mahzemin Primary School Kayseri / TURKEY

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Cheese pie is a dish that is served in family tables. There are different ways to bake it. With phyllo pastry, dough or the way we baked it, which is really easy. Method 1. Pre-heat the oven to 170 degrees. 2. Put the milk (a little warm) in a pot 3. Add the yeast and leave it for about 15 minutes 4. Add the olive oil and the eggs. Mix well until combined. 5. Add the flour and finally the feta cheese in small pieces. 6. Put it in an oven pan. Pour the sesame seeds on top. 7. Bake for about 30-40 minutes or util you see it getting a nice brownish colour. Good luck!!

400 gr milk - 9 gr of yeast - 4 eggs - 200 gr. olive oil - 400 gr feta cheese - 400 gr flour - sesame seeds

COMMANDERIJ COLLEGE MACROPEDIUS THE NETHERLANDS

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