Recipe

Add 100 g of flour and knead the dough quickly. If necessary, add 1 tablespoon of flour. Depending on how thick the cream is, you will add flour. 

With love, prof. Adriana Rotar, Liceul Tehnologic Alexandru Borza, RO

TURKISH cuısıne

Mantı

Çekmeköy Anatolian Imam Hatip High School 

Huri AYTEPE

Turkish cuisine

Cokertme kebab

Çekmeköy Anatolian Imam Hatip High School 

Huri AYTEPE

TURKISH CUISINE

Menemen

Çekmeköy Anatolian Imam Hatip High School

Huri Aytepe

ÇEKMEKÖY ANATOLIAN IMAM HATIP HIGH SCHOOL/HURI AYTEPE

TURKISH cuısıne.    Kilis kebab.    

TURKISH cuısıne

Spoon halva

Çekmeköy Anatolian Imam Hatip High School

Huri Aytepe

Prof. Rodica Farmaciuc

Liceul Tehnologic Alexandru Borza, Cluj-Napoca

CABBAGE IN LA CLUJ

Ingredient -

For the cabbage layer:

1.5 kg of finely chopped sauerkraut

400 g onion (3 medium or 2 larger onions)

100 ml of sunflower oil

2 teaspoons dried thyme

2 teaspoons cumin seeds

For the rice layer:

300 g of rice

1 L of cold water

1 teaspoon salt

For the minced meat layer:

1 kg minced pork or beef mixture

400 g onion (3 medium or 2 larger onions)

salt - pay attention to how salty the sauerkraut is!

2 teaspoons ground black pepper

2 teaspoons paprika or hotter (paprika)

Furthermore:

100 ml oil for a baking dish

optional: 500 ml tomato juice or broth - in the original recipe is not put and I do not put either

500 g thick sour cream, min 20% fat.

How to make Cabbage in Cluj

A dish based on cabbage and meat, the traditional dish is only good to eat during this period. Fortunately, it is a recipe that you can make at home, quickly and easily. Here are the steps you need to follow to make cabbage in Cluj!

Boil the rice in salted water. Finely chop the onion and fry in a little oil. When the onion becomes glassy, add the meat and season with salt and pepper.

All the above compositions are placed in an oven tray as follows: a layer of chopped cabbage, a layer of boiled rice, a layer of meat, another layer of rice and then another layer of cabbage.

Pour the broth on top and bake for 30 minutes. Remove, pour the cream, then the cabbage in Cluj is baked for another 10 minutes.

                                                                      Prof. MUREȘAN ANA DANA, CLUJ, ROMANIA

                                                                                               Școala G. IULIU HAȚIEGANU

Narcisa Boila Team, Liceul Tehnologic Alexandru Borza, Romania

Elena Morar, Scoala Gimnaziala Ioan Bob, Cluj-Napoca

Special sausages/

Caltabos

Recipe of caltabos

1 kg of pork, breaded

150 g of rice

2 large onions

1 tablespoon oil, or melted lard

salt and ground pepper

1 sprig of thyme

peppercorns

2 bay leaves

pork chops

Fry the finely chopped onion in a little oil or melted lard, then add the well-rinsed rice. Mix well to slightly hydrate the rice, then leave to cool.The meat is passed through a mincer and added to the onion and rice mixture.

Season with salt and pepper and mix the composition, then fill the well-cleaned pork cheeks. The mats will not be filled to the brim but lighter, because the rice will get hydrated along the way and there is a risk of it breaking.Boil the caltabos in water until they are well covered. Add bay leaves, a sprig of thyme and peppercorns to the water. Bring water to a boil with a pinch of salt, bay leaves, thyme sprigs, and peppercorns. When the water reaches boiling point, add the caltabos and let it boil over low heat. It is pricked from place to place with a toothpick, so as not to crack. The caltabous are boiled when left at the base of the vessel. Remove and leave to cool. Caltaboşii can be served sliced, as such, or fried.