Karnıyarık is a dish of Asian origin, the most popular of vegetables, the most beautiful form of eggplant.Turkish, Azerbaijani, Iranians and Armenians often make this dish.It is made by filling the sauteed minced meat with to eggplants.The filling is usually made up of onion, garlic, green pepper, ground beef and tomato.

KARNIYARIK

INGREDIENTS FOR THE RECIPE OF CARNI

6 small eggplants (if large, you can cut it in half)

3 long green peppers

For Minced Mortar;

2 medium onions

2 tomatoes

2 long green peppers

2 cloves of garlic

Oil, salt, pepper, red pepper          BURSA ANATOLIAN GIRLS HIGH SCHOOL

200 g ground beef

1 tea glass of hot water

For the sauce;

1 tablespoon tomato paste

1 cup of hot wate

   MAKING KARNIYARIK RECIPE

Ingredients For Keshkek Recipe

*1kg wheat,

*1 cup chickpeas,

*800g meat,

*Salt.

For the sauce;

*butter,

*tomato paste

MAKING KESHKEK RECIPE

Place the meat at the bottom of the pot.

Add the chickpeas, wheat and 1 tablespoon salt that you have washed on it.

Add enough water to exceed 10-15 cm of the prepared material.

Place the pot in the bread oven from the evening and leave in the oven until morning.

Crush the cake from the oven well with the help of a large wooden spoon

After taking the plates, pour the sauce with tomato paste on it and serve (you can also do it in a pressure cooker, cook for 2 hours over low heat)

Keşkek, which belongs to the Turkish food region, is usually made at weddings and holidays. Although it differs according to regions in Anatolia, it is a traditional dish consisting mainly of split wheat and meat.

It was included in the list of Intangible Cultural Heritage of Turkey by UNESCO in 2011.

       Național  College

           " Cuza Vodă"                   ROMÂNIA

RomanianTraditional Appetizer

For the traditional appetizer we arrange symmetrical on a plate vegetables like tomatoes, cucumber, onion, peper,olives, pickles, different types of cheese, smoked meat, salami, bacon, ham, boiled or fried eggs and zacusca which is a vegetable spread made primarily from roasted eggplant and red peppers. It is popularly served as a spread on bread, but also as a relish for meats.

Cabbage Rolls with Polenta and Sour Cream

For the cabbage rolls the recipe is the next one:

500 g meat(it can be pork, lamb, chicken, it depends of our taste but generally pork )

 2 carrots,   4 big onions,   100g tomato sauce,   100ml baking oil ,  1 tbsp paprika, 1 tbsp salt,  1 tbsp black pepper, 200 g rice , Cabbage leaves .

All the vegetables are chopped and then we add the meat and the seasonings .Then they are rolled in the leaves.

 They are boiled in oil with tomato sauce about 2 hours. Then, when we eat them with polenta and we put sour cream on top of them. 

Polenta is made from “mălai “ (cornmeal) boiled with water.

Papanași with jam and sour cream

For the papanași  the recipe is the next one: 

500g cottage cheese, 300g flour, 200g sour cream , 150 g jam, 30g vanilla sugar, 2 eggs ,baking soda, Orange extract, a lemon s skin.

  We make a dough with the cheese , flour ,eggs , baking soda , the extract , the lemon s skin and a bit of salt .

 We fry them in two parts: a circle and a ball and we arrange them as in the photos. 

At the end we serve them with sour cream and jam usually with blueberries jam. 

              Bon appetit!

                                                       (Poftă bună!)

TOYGA SOUP

INGREDIENTS:

Chickpeas 1/3 cup

Dövme 1/2 cup

Water 5cup

Flour 3 tablespoon

Yogurt 1 2/3 cup

Salt 2 teaspoon

Butter 4 tablespoon

Mint 1 tablespoon

This soup is from Central Anatolia from Turkey.It is popular in Amasya.

Preparation:

Soak chickpeas and dövme overnight with 1 cup of water.Cook over low heat with remaining water in a pressure saucepan for 40-50 minutes.Combine yogurt and flour mixing well.Blend in chickpeas-dövme mixture gradually,stirring constantly.Melt butter in a skillet.Add crushed mint and red peper;stir.Sprinkle over soup.Serve hot.BON APPETIT...

Main dishes

Portuguese Kale soup

Ingredients:

-2 Potatoes;

-2 onions;

-2 gartic slices;

-1 litre of water;

- Salt to taste - 200 grams of Kale cabbage (cut in very fine slices) 

- 4 soup spoons of olive oil;

- ½ chorizo (meaty sausage) 

- 1 piece of wholegrain corn bread.

Agrupamento de Escolas Michel Giacometti, Portugal

Let’s get cooking:

- Peel the potatoes, the onions and the garlic; 

- Chop everything in little pieces and put it all in a saucepan; 

- Add the water; 

- Put as much salt as you like; 

- Put the saucepan to cook; 

- Let it boil until the potatoes get soft; 

- In the meantime, wash the kale cabbage with a colander until the water gets clear; 

- Drain it well; 

- With a blender, smash everything in the saucepan; 

- Let it cook a bit longer. 

- When it starts boiling, add the previously cut kale. 

- Spread some olive oil on the pan. 

- Leave it boiling for 10 more minutes. 

- Serve it on a red clay bowl with a sausage (either vegetarian or not) cut in slices and accompany it with slices of wholegrain bread.

LITTLE FRENCHIE PORTUGUESE SANDWICH

INGREDIENTS:

- 2 slices of white bread, but not too soft, slices with approximately 2 cm/0.8 inches of thickness; 

-1 linguiça; 

- 1 fresh sausage; 

- 1 small veal steak; 

- 2 slices of mild ham; 

- 7 to 8 thin slices of cheese; 

- 1 egg.

For the sauce, we need:

 - 6,6 decilitres of beer 

- 4 decilitres of semi skimmed milk 

- 1 decilitre of whisky 

- 2 decilitres of tomato passata/puree 

- 1 bay leaf 

- 1 medium carrot, peeled 

- 1 small veal steak 

- 2 cubes of meat stock 

- 2 tea spoons of corn starch dissolved in a bit of milk 

- Salt to taste 

- Black pepper to taste 

- Piri Piri (portuguese hot chili sauce) For the fries, we need some cutted potatoes, and some corn, soy or sunflower oil to fry. 

Preparation: 

- Place all the ingredients for the sauce (except the corn starch and the piri piri) inside a heavy bottomed pan and take to the heat. Cook for approximately 30 minutes in medium heat. Season with salt and pepper and remove the carrot, bay leaf and steak. 

- Add the dissolved corn starch to the sauce a bit at a time, stir, let it come to a boil and if it’s still too runny, add a bit more. Don’t make a very thick sauce; it should fall from the wooden spoon in a constant thread, ending up in thick drops. 

- Remove from the heat and add the piri piri to taste. 

- Grill the meats, It’s recommended to use a press grill because it’s easier to cook the sausage and linguiça. Cut the sausage and linguiça in half and then in four equal parts. 

Fries: 

- Cover the potatoes with cold water and keep in the fridge for 30 minutes or up to a day. 

- Fill a deep frying pan up to 2/3 with oil and heat it very well, drain the potatoes and clean them with a kitchen towel. Fry in small batches until golden. Drain on top of kitchen paper. 

- This way the fries will be crisp outside and soft on the inside. 

Assembly:

- On top of a slice of bread place first a slice of cheese, next place a slice of ham, then the 4 pieces of linguiça, on top the steak, followed by the fresh sausage, another slice of ham and another slice of cheese, then with the other slice of bread and on top a slice of cheese. Place one slice of cheese in each side of the sandwich – You can hold the cheese with skewers and remove them once the cheese has melted, later – and place one more on top. 

- Put the sandwich inside a preheated oven for a couple of minutes just so the cheese starts to melt, but let it toast. If you used skewers, now is time to remove them. 

- Fry the egg in a bit of hot oil. 

- Remove from the oven, put the fried egg on top of the sandwich and immediately pour the very hot sauce over it (you want the bottom of the sandwich immerse in sauce) and serve with the fries and a cold, cold beer (note that the beer is optional, you can drink anything else according to your standarts.) 

- Keep a bowl with the sauce near, so you can add more as you keep eating.

Codfish à brás

INGREDIENTS:

-2 onions 

-2/3 garlic cloves 

-3 soups spoon of olive oil 

-400g of cod 

-500g of shoestring potato •6 eggs 

-salt to taste 

-pepper to taste 

-parsley to taste 

-black olives to taste

HOW TO PREPARE:

 - If you chose frozen codfish, then you just needto let it unfroze, but if you want to use salted codfish, you need to let it rest on water for 20 to 24 hours. 

-Put the codfish in a pan with hot water for 10 minutes. After that, let it cool down and take off the skin and the fish bones. Then, you can start shredding it. 

- Saute the onions and the garlic in olive oil. Mixthe cod to it and let it absorb the olive oil for 2 or 3 minutes. 

-Put the shoestring potato and mix everything. 

- In a bowl, break the eggs. Mix it with a bit ofsalt or just with pepper, beating the eggs with a fork. Add that mixture to the pan. 

- Mix everything on low heat until the eggs havea consistency like scrambled eggs. 

-Add parsley and black olives on the top