Add a Color Culinary Community

    SUN-DRIED TOMATO SALAD

Ingredients

-Sun-dried tomato

-Walnut

-Thyme

-Olive oil

How to Prepeare

First we need to boil the sun-dried tomatoes for two seconds.

After that we are pounding the walnuts but not too much.

Finally we are mixing all.

Enjoy your meal.

                  Chef Dila Nur

       Bozkurt Secondary School

Ingredients

*2 bunches of collard

*4 onions

*2 glasses of rice

* half a glass of olive oil

*3 tablespoons of tomato paste

*a bunch of parsley

*salt, dried mint, black pepper, red pepper

                                                 cooked by Melisa

                  Şehit Hüseyin Aydın Secondary School

Karalahana Sarması (Collard rollıng)

-First, boil the collards in boiling water (without softening it too much) and rinse it in cold water. Cut off the veined parts and remove it.
-Then, wash and drain 2 glasses of rice. Dice 4  onions.
-Add half a glass of olive oil and 3  tablespoons of tomato paste.
-Add the salt, black-red pepper , dried mint, a bunch of parsley, your stuffing is ready.
-Take the cabbage leaf you cut into pieces on the counter and put it on one side. Wrap it like a pencil. Place a black cabbage leaf at the bottom of the pot. Then the black cabbage wraps on it.
-Add 3 cups of water to the pot. Set the cookery to low heat and cook until the wraps are tender.
-After cooking, squeeze the juice of half a lemon into the pot. Enjoy your meal.

Turkish sourdough bread & Turkish pita recipe from Eser.W.KÜRE

INGREDIENTS FOR SOURDOUGH BREAD:

* sourdough 

* Fame

* water

* SALT

1.It is kneaded with the sourdough dough prepared days in advance.

2.The dough that has been kneaded well is left to ferment.

3.After about four hours of fermentation, it is placed in special molds.

4.Meanwhile, the furnace is lit and the fire is expected to go out.

5.After reaching the ideal temperature, the breads are placed and left to bake.

***After a few hours, your bread is ready.

TURKISH PITA

INGREDIENTS LIST FOR TURKISH PITA:

* Sourdough  

*Fame 

*Salt

*Onion 

*Curd cheese 

*Curd cheese

*Red pepper

1.Sourdough prepared days ago is kneaded with flour, water and salt.

2.When the dough becomes soft, it is taken to rest.

3.It is left to ferment for about four hours.

4.After the dough is fermented, it is divided into small bowl-sized pieces.

5.Finely chopped onions are mixed with curd cheese, a little salt, black pepper and red pepper.

6.Then it is placed in the dough that is opened in bowl size and the dough is opened in the size of a tray.

8. It is then placed in the oven. Check the cooking from time to time. After a few hours, your pita is ready.

*Baking time will vary depending on the oven you use.

Enjoy your meal!

KÜRE DURSUN FAKIH SECONDARY SCHOOL

                  Georgian national dishes

 Georgia Khashuri Public School N1

Georgian cuisine began about 8000 years ago, is the traditional cuisine of Georgia. Georgian cuisine has similarities with Persian and Caucasus cuisine. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.

Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the feast supra (tablecloth) is so important in Georgia. supra is offered spontaneously to relatives, friends or guests. Every supra  has its tamada (toastmaster), who gives the toast and entertains the guests.

                                       Georgia

Beige is a traditional Georgian sauce made with walnuts, garlic and spices. Serve with grilled chicken or ghomi.

Recipe Ingredients

400 grams of walnuts

3 cloves garlic

1 tbsp dried coriander

1 tsp yellow flower

1 tsp foreign seasoning

1 tbsp ground red pepper

50 ml. water

1 tbsp vinegar (optional)

Salt to taste

Steps to prepare a recipe

                                      Khinkali

Composition:

400 g of beef and 100 g of pork soft, fatty meat

1 head of onion

1 bunch of parsley

1 bunch coriander

Ground black pepper

Salt

Preparation:

Put the meat, onions and herbs in the meat grinder, mix as much water as the meat absorbs, add the pepper and salt to taste.

Dough:

Dissolve salt, 1 egg in 1 liter of water and knead a cool dough. Leave the dough for a while. Then roll it into a thin layer, pressing with a circular wooden cutter. Roll out each piece again.

Put one tablespoon of the meat mixture on each circle of dough and roll it out. Wrap the wrapped khinkali one by one in boiling salted water so that the khinkali rises to the surface of the water, boil for 5-7 minutes.

                                    Khachapuri

1 kg of flour

10 g of yeast

15 g of sugar

10 g of salt

50 g butter

400 ml of water

60 ml of oil

1 kg of Imereti cheese

1 kg of sulgun

3 eggs

Preparation:

Put the flour in a large bowl. Make a hole in the flour by hand. Separate yeast, salt

And dissolve the sugar in 200 ml of warm water. Drain the butter. Pour in the flour

Yeast water and melted butter. Add salt. From the edges of the pit

Slowly mix the flour by hand with the liquid and knead into a homogeneous dough. If the dough is dry

Come out, mix a little water. Finally, mix the oil, cover with a lid and stand

Bill to pack in place. Knead the puffed dough with oil by hand 2 times, fifteen times

At minute intervals. Grind the cheese on a large grater, beat 3 eggs and beat well

By hand. Add salt to taste. Divide the puffed dough into 300 grams

As teams and rounded off. Put 300 grams of egg cheese in the middle

Ginger, roll out the dough and roll it out. Sprinkle with each flattened khachapuri

100 g of grated sulgun and bake in the oven at 250 degrees.

Agrupamento de Escolas de Canedo, Santa Maria da Feira, Portugal

Traditional dishes

Codfish in the oven

Ingredients:

- 4 Codfish Fillets;

- Potatoes;

- Onion;

- Garlic;

- Olive oil;

- Sweet peppers.

Method of preparation:

1. Join onion and garlic in a platter, then add olive oil; 

2. Put the cod fish;

3. And in the end add more olive oil;
4. Put it baking in the oven for 60 minutes at 220 degrees.

Aletria

Ingredients:

- 200 g of vermicelli;

- 800 ml of skimmed milk;

-80g of stevia;

- 2 yolks;

- Lemon peel;

- Cinnamon stick;

- Cinnamon.

Method of preparation:

1. Undo the vermicelli;

2. Boil the vermicelli in water for 5 minutes and drain;

3. Heat the skimmed milk with the lemon peel, the stevia and the vermicelli and let it cook;

4.After the vermicelli is cooked, and, over the heat, mix  the yolks previously beaten;

6.Bring to the fire just so that the yolks cook slightly;

7. Serve the vermicelli sprinkled with cinnamon.

Bacalhau à Brás

Ingredients:

-Two pieces of cod fish;

-Six eggs;

-Two onions;

-Garlic;

-Some amount of straw potatoes;

-Parsley;

-Oil.

Method of preparation:

1.Start shredding the cod, removing skins and fish bones;

2.Then, scramble the eggs and keep them until we use them again;

3.Cut the onions into thin strips and place them with a clove of garlic in a pan and then add the oil to the same pan;

4.Then, cut the parsley into small pieces;

5. When the parsley is ready, add it to the scrambled eggs and stir everything;

6.After the onion is browned, add the cod fish, mixing everything, and let it cook for a short period of time;

7.After a short time, add the potatoes to the meal, involving;

8.Finally, add the beaten eggs and mix all the ingredients;

9.Now we let it cook until our meal is ready!

Pão de ló

Ingredients:

- 7 eggs;

- 250 g of sugar;

- 150 g of flour;

- orange or lemon zest.

Method of preparation:

1.Start by turning on the oven. Then, separate the eggs in a bowl;

2.Beat the egg whites and reserve. Beat the yolks with the sugar;

3. Alternately add the flour and the whites. And finally add the lemon or orange zest;

4. Bar and sprinkle a mold with chimney, pour the dough and bake at 180º for 30 minutes.

Arroz doce

Ingredients:

-1 Lt of milk;

-150 grs of  rice;

-3   egg  yolks;

-100 grs of sugar;

-25 grs of butter;

-2 lemon peels;

-1 cinnamon  stick;

-Cinnamon powder.

Method of preparation:

1. Add the milk, butter and lemon peel and bring to boil.

2. When the milk is boiling, add the previously washed rice.

3. Leave to simmer for 12 min. Add the sugar and let it cook for another 5 minutes, always stirring.

4. Beat the 3 egg yolks in a bowl and add half a glass of milk.

5. Add to rice slowly while stirring.

6. Remove the lemon peel and cinnamon sticks.

7. And then plate.

Fatias douradas/Rabanadas

Ingredients:

Method of preparation:

1. In a bowl pour in the milk, flour, and beaten eggs and stir it well.
2. Now dip the slices of bread in the mixture.
3. In a frying pan, fry the slices of bread in an inch of hot oil on high heat.
4. Fry them one by one until they are golden brown. Place them on a dish with paper towels once they are done to dry off.
5. When ready, sprinkle them with cinnamon and sugar. Serve while hot.

Cozido à portuguesa

Ingredients:

- 300 grams of cow beef to stew;

- ½ pig’s foot1 small pig ear;

- 300 grams of bacon;

- 300 grams spare ribs; 

- 1 meat sausage;

- 1 black pudding;

- 1 blood sausage;

- 1 flour worker

-1 small portuguese cabbage;

Ingredients (continuation):

 - 1 small savory cabbage;

- 2 medium turnips;

- 2 medium potatoes; 

- 2 Carrots;

- 1 rice measure (350ml);

-1 measure of the broth in which the meat was coocked;

-1 measure of water;

-2 cans  of white beans. 

Method of preparation:

1. Start by cooking the meat and sausages in the same pan, with water, salt and pepper. And as they are cooked, keep reserving;

 2. First the farinheira and the blood sausage, then the black pudding and the meat sausage. Then the spare ribs and the streaky bacon. Finally, the spark, the ear and the beef, which take the longest;

 3. Then use the meat broth to prepare the remaining ingredients for the stew.; 

4. Start by heating 1 strand of oil in a pan, fry 1 mug of rice - about 350ml - and add 1 measure of broth  and

another measure of water. Season with pepper and cook for 18-20 minutes. Adjust the salt if you think the broth is soggy;

5. In another pan, reserve broth to heat 2 small cans of white beans;

6. Then take care of the vegetables! Separate like the leaves of a cabbage, wash thoroughly, remove the stalk and the central grain, break into pieces and add to the pan;

7. After 1 cabbage: remove the stiffer leaves, cut into 4 without the central stalk and add;

 8. Finally, potatoes, turnips and carrots. Peel, cut into pieces and add to the sprouts;

9. In the meantime, take the opportunity to cut the meat and sausages;

10. When everything is cooked and the meats are reheated, it's time to plate. Vegetables on the base, vegetables on the side, rice, beans, meat and sausages.

All served in Portuguese style!

Pão de ló Ovar

Ingredients:

-12 egs;

- 300 grams of sugar;

- 200 grams of flour.

Method of preparation:

1.We beat the yolks with half of the sugar;

2. We beat the egg whites and add the remaining sugar;

3.Add half the whites to the yolks with half the flour and mix. And then we add the rest of the whites and flour;

4. We put the cake in oven at 180 degrees and let it bake.

       "TRADITIONAL RECIPES" FROM                 ŞEHİT KADİR ALTINÖZ                      SECONDARY  SCHOOL

UN HELVASI(Turkish Dessert)

Ingredients:2 glasses of flour

                      2 glasses of sugar

                      2,5 glasses of milk. 

                      A pocket of pine nuts

                      A pocket o butter 

PROCESS:Firstly melt the butter.Secondly add two glasses of flour and stir it few minutes.Next a pocket of pine nuts and stir until it becomes golden.While the flour is cooking,boil the milk and sugar by stirring.Then pour the boiled milk to flour and stir it continuosly.After that turn the cooker off.Put a towel onto to cooking pot and wait until it becomes warm.Enjoy your Helva:)

                                                           (Ayşenur.ş.k.a's recipe)

LOKMA/PİŞİ (Turkish food)

INGREDIENTS:2glasses of milk,

                           1 glass of water

                           2 spoons of sugar

                           1 spoon of salt

                           3 or 4 glasses of flour

                           a pocket of fresh yeast

                           2 glasses of sunflower oil for frying

PROCESS:Mix the whole dry ingredients,next add warm milk-water mixture into it.Then make a soft dough.After that cover it and wait about 30 minutes.Finally give it a shape using your hands and fry.Enjoy it!

    YUMMY..!

İnönü Secondary School Iğdır/TURKEY

Our Traditional meal is Stone Meatball

ADD A COLOR /Traditional Dishes

Ingredients for Meatballs

Half a kilo of ground meat

Half a cup of bulgur

Half a cup of rice

spices,red and black pepper

an onion

a spoon of salt

an egg

a clove of garlic

Ingredients for sauce 

a glass of oil 

an onion

three potatoes

spices:red pepper and black pepper

salt

and five glass of water

tomato paste

Now Lets do it

First of all we

we will do the meatballs

Crack an egg, grate the onion 

Then mix all the ingredients rice bulgur pice salt. And then knead the mixture well. 

After that do meatballS. Do the meatballs solid and hard, this is so important.Also meatballs should be big not small. Put the meatballs on the fridge half an hour.

Meanwhile lets start our meal, 

Chop the onion and potatoes

put some oil to a pot and onions ,cook for about four or five minutes  then add tomato paste and chopped potatoes and mix and then add the meatballs, add this mixture five glass of water and salt and spices.Cook your meal for thirty five or fourty minutes. And this delicious and famous meal is in Iğdır is ready :) Have a nice meal and Bon Appetit.

İnönü secondary School  prepared by Nidasadu