STORY BAG

This book consists of special recipes from the excellent chefs of the e Twinning project "Story Book".

STUFFED LEAVES

Pickled Leaves

A glass of rice and bugur

An Onion

A cup of olive oil

Sald, Blackpaper. Driedmint, Redpaper

A spoon of tometo paste

Chop the onion and fry it with oil, Add rice and bugur, Add spices and paste, Add water and continue to cooking,  For about 10 minutes, Mix a spoon, It will be ready to wrap after it drains, Take a leaf, Put some rice in to leaf, Gently fold And wrap, Knee the pot nicely, Add a little water, Cover the glass plate on it to keep it form falling apart, Stuffed leavs in ready

is for Engin

is for Esengül

Prepation of CEZERYE

.Three cups of sugar

.7 carrots

.half a limon

.A bowl of walnuts,pistachio

.A cup of nuts

.Water

FABRİCATİON

Wash and peel the carrots thoroughly and boil them in plenty of water until they are soft.Drain the juıce of the boiled carrots and grate with the small side of the grater.Cook until the sugar is carameziled.Carrots are combined with caramalized sugar.Lemon water walnut,pistachio and hazelnut are added.It is kept for 1 nıght

 Pfingstbergschule/Turkish  Ravioli 

2 cups flour, 2 egg, water

Garlic, Yogurt, tomato paste, 1/2 pound ground meat, Onion, Red pepper, Salt, Black Pepper

Combine the flour and salt in a mixing bowl. Add the eggs and the water, mix well with your hands. Cut the onions and combine with meat, salt and pepper. Sprinkle your work surface with flour. Use rolling pin to make a thin dough. Cut the squares. Fill the dough with meat. Gather the edges of the dough. Cover the meat with dough. Use your fingers to form the dough. Bring a large pot of salted water. Cook the mantı for 20-25 minutes. Peel the garlic, add the yogurt and mix them well. Heat the oil with red pepper flakes. Add tomato paste and a tea glass of water. Put the mantı in a big tray. Mix the mantı with garlic-yogurt  and tomato sauce. Guten Appetit!

FABRICATION

Put the bulgur in a bowl and soak it in hot water. Transfer all ingredients except bulgur to the food processor. When the bulgur swells, add the other ingredients to the robot. Then put the mortar in a bowl and knead lightly. Squeeze the raw meatball mixture with your hand and cover the serving plate with stretch. You can eat your raw meatballs after they have cooled in the refrigerator.

MATERİALS

1.5 cups fine bulgur with meatballs

2 tablespoons tomato paste

tablespoons of pepper paste

1.5 cups of boiling water

Half tea glass of oil

Half tea glass of pomegranate syrup

2 garlic cloves

1 teaspoon salt

1 teaspoon of black pepper

1 teaspoon of isot

1 pinch of granulated sugar

teaspoon of chili pepper

Half a lemon

1 liter milk

2 tea glasses of rice

1 liter of water

1.5-2 cups granulated sugar

1 glass of water Milk

To make rice pudding, first wash the rice and put it on the fire with water. Boil until the rice grows and absorbs the water, add the cold milk. Add the icing sugar, mix and boil for 1-2. Separate the rice pudding into bowls. When it cools, you can sprinkle cinnamon on the rice pudding and serve. Bon Appetit.

 Denizli 15 Temmuz Anatolian High School  presents Denizli's favorite local food Çaputaşı

 Denizli 15 Temmuz Anatolian High School  presents Denizli's favorite local food Denizli Kebab .

Denizli 15 Temmuz Anatolian High School  presents Denizli's favorite local food Leaf Wrap with Olive Oil...

Prepared by

15 Temmuz Anatolian High School  Story Bag Team

Hasibe ilhan Uryan

Rahime 

Yaprak

Buğra

Beyza

You have to chop the onion and the lard. After doing that, you put them in a pan and let them fry, while you are xixing them.

Mix the eggs separately in a bowl. Put the mixed eggs in the pan, together with the onion and the lard. Continue mixing.

Put the mixture on a flat plate and season it with home made hot pepper jam and pickled cucumbers.

Enjoy your meal!

Prepared by Ana Adelina Ujică, Sports Program Highschool, Bistrița, Romania

Ratută

Ingredients

- eggs

- lard

- onion

- home made hot pepper jam

- pickled cucumbers

is for ionela

CHICKEN STEW- PAPRIKAS

Ingredients

SERVING (OPTIONAL):

Instructions

 Recipe Notes:

If you don't have a large ovenproof pot, do the whole recipe up to and including step 7 on the stove then tip it all into a baking pan. Proceed with recipe.

Nutrition per serving, assuming 6 servings and that all the sauce is consumed. The fat is higher than it should be because it doesn't take into account discarded fat after browning the skin. If you discard 2 tbsp of fat, then the calories reduces to about 640 calories per serve with 27g of fat.

HASH

First,peel onions and potatoes,second  chop them.Then  wash chopped onions and potatoes.Next mix all ingredients in a bowl and after that pour all of them into tray.Finally we cook for 60 minutes at 200 degrees.And serve it ! Bon appetit..

MURADIYE SOUP (TRADITIONAL BURSA SOUP)

    250 gr chicken breast, 1 pcs pumpkin, 1 carrot, half a tea glass of oil, 8 cups of boiling water, 1 teaspoon of black pepper, 1 teaspoon of salt, 1 glass of yoghurt, 2 tablespoons  of floor, half a tea glass of water (to mix with yoghurt), 2 tablespoons of flour, half a tea glass of water (to mix with yoghurt), 2 tablespoons of barley noodles, 2 spoonful butter, 1 teaspoon of mint.

How to make

    First of all, we put the chopped chicken in the pan in which we add oil and fry until the water is absorbed then, add the cubed carrot and zucchini for five minutes. We roast it more and add our boiling water. When the vegetables are soft add barley vermicelli and five minutes. We cook more and mix the yoghurt flour and half a tea glass of water in a bowl, then add two scoops of the soup water to this mixture and mix well, then add it to our soup. Stirring occasionally  ten minutes. We are cooking more on the other hand, we heat two spoons of butter and mint well add them to our soup. Enjoy our soup ready to serve.  Bon Appetit!

Güler SARAÇ                      Bedirhan R.A.

Tuba SİNAN                        Ayşenaz D.

Elnara ALASGAROVA         Naila H./ Sevinc

Tuğba TÜRKKAN ÇIKRIKÇI  Ecrin Berra A./Zehra Naz S.

Luminița UJICĂ                  Ana-Adelina UJICĂ

Kübra AVCI                         İlknur P.

Nagehan TOPRAK             Cerenay Ö./Minel Y.

Ionela ILIIN                        Anamaria IOJE

Öngül KAYA                        MinaA. / SenaS./ ZuhalB./                                                         AyhanE. EmirU./  HaticeD.                                                      HaticeD./MertÖ./ArdaA.

PREPARED BY

İ.Engin ÇAYIRCI                                     Nuriye N.

Hasibe İLHAN URYAN

Gamze ATASOY                               ZelihaK.

Sevda NOVRUZOVA                        Elvina Y.

Guiu Octavian Vasile