GEORGIA, Ketevan Kobakhidze

  Gozinaki

Ingredients: 600 g honey  

1 k walnuts

1-2 tbsp sugar

Preparation: Prepare the ingredients: honey, sugar and walnuts. Cut the walnuts into pieces. Pour honey into the saucepan, put it on low fire and bring to boil. Stir honey with wooden spoon. When it begins to froth up, remove it from the fire, let it cool down and put it back on fire. Repeat these procedures three times to allow the honey to thicken well. Add sugar in the end. Bring honey to boil once again, put walnuts in it and stir constantly. When walnuts change color, i.e. in 3-4 minutes, remove Gozinaki from fire. Immediately put the cooked walnut-honey mass on wet wooden board. Spread Gozinaki evenly on the board with a wet hand or a spoon. Trim edges and cut hot Gozinaki with wet knife into equal pieces. Put pieces of Gozinaki on a dish and serve.

  Jordan,

   Suha  Hamedi

Poland, Adrianna Wanic, Leszek Posiewała

Ingredients for dumpling dough:

- 500 g wheat flour, e.g. type 500

- glass of hot water - 250 ml

- 4 tablespoons of oil - 50 ml

- half a teaspoon of salt

Ingredients for the stuffing:

- 300 g semi-skimmed cottage cheese

- large onion - 300 g

- 500 g boiled potatoes

- 2 tablespoons of clarified butter

- Half a teaspoon each of salt and pepper

PIEROGI

Russian dumplings are very popular mainly in Ukraine and Poland. It is wrongly assumed that they come from Russia. Russian dumplings have very strongly settled in our Polish tradition. More and more often we prepare them on the holiday table next to or even instead of cabbage and mushroom dumplings. 

Stuffing for Russian dumplings

Peel about 650-700 grams of potatoes and boil until soft in salted water. Pour off the water, drain thoroughly and grind or mashed potato the potatoes with a pestle. You should get no more than 500 grams of mashed potatoes. Leave the mashed potato to cool down. Add half a teaspoon of salt and pepper to the bowl with the mashed potatoes. Peel and shred a large onion. Add two tablespoons of clarified butter to a heated frying pan. Add shredded onion and sauté on medium heat for about 10 minutes.

For the stuffing you need 300 grams of cottage cheese. You can use semi-skimmed or cubed cottage cheese. Mix the potato mixture, minced cottage cheese, onion glazed with butter and salt and pepper together in a bowl. 

To make the dough we also need: a clean countertop or a pastry board to roll out the dough; a rolling pin; a round dumpling cutter or a glass about 7-9 cm in diameter; a cotton cloth; a wide pot; and a strainer to catch the dumplings.

Dough for dumplings

Sift the flour into a wide bowl. Add salt and oil. Pour in a cup of hot, boiled water (250 ml) and knead the dough for a while - preferably by hand. At the beginning, if the dough is hot, you can stir it with a spoon.

After this time, unwrap the dough from the foil and divide into 3 parts. Roll out one piece thinly on a pastry board. Cut out circles. In the middle put stuffing. Fold the dumplings in half and stick the sides together. Place the dumplings side by side on a pastry board. To prevent the pending dumplings from drying, cover them with a slightly damp cotton cloth.

The dough should be soft, pliable and elastic. Wrap the dough ball in plastic wrap and set aside for 30 minutes. Once the dough has rested, it will not shrink when you roll it out.

Place each batch in a pot of salted, boiling water. Fish out the dumplings 3-4 minutes after they float to the surface.

Romania, Liana Gilardi

Romanian Stew

Ingredients:

500 gr pork meat

250 gr smoked sausages

300 gr cheese

3-4 spoons lard(oil)

10 garlic cloves

250 gr pork liver

1-2 pork kidneys

5 eggs

salt, pepper

INSTRUCTIONS

    Cut meat in pieces and chop the garlic but not too small.

Fry the bacon until the fat melts a little bit then add the pork and fry until is properly browned on all sides.Add sausages and fry for 3-5 minutes on medium heat.

Add the garlic and saute for 1-2 minutes then pour in the wine along with a couple of bay leaves, cover and cook on medium to low heat for about 30 minutes. 

Final step would be to add all the herbs and cook it for another 10 minutes, covered. The dish is called a stew but is not actually, there is not that much sauce but if you 

like to do some more dipping then you can adjust the consistency by adding a bit more water or tomato juice... but not too much.

It is served with polenta , salty sheep cheese and fried eggs.

l

Aybüke Karadayıoğlu, Turkey

Beef and Okra Soup

Okra Soup is a dish that is mostly identified with Konya cuisine. Okra soup is preferably a juicy soup made from tiny okra called dried baby okra.

-First of all, carve dry okra to ensure that the small hairs on it fall off and the fringes on the sides are cleaned. Then, add salt and lemon juice while boiling okras.  After that, put them into cold water. Pull out the threads of okra. 

- Fry the meat until its juice is gone, add the butter on it and fry finely chopped onions until they turn pink. After onions are roasted, add tomato paste and continue frying until the smell of tomato paste comes out. Add water and okra. When water boils, add salt, turn down the bottom of our stove, and wait for 30 minutes. Cook on low heat. Add the lemon juice, and salt to the soup, and cook for 1O mins. After boiling, youcan turn off our stove. Finally, beef and Okra soup is served hot, Enjoy your meal!

 Ingredients:   

1-two tablespoon vegetable oil.        6-half kilo of okra.

2-one onıon.                                    7-salt.

3-three green peppers.                    8-chili pepper.

4-two tomatoes.                         9-juice of half of a lemon.

5-half a tablespoon of tomato paste.   10-five cups of hot water.

                                            bon appetit 

Turkey, Aylin Çerçil

FROM ORDU ,TURKEY

1- Wash your black cabbage and put in a salted water for 5 mins.

2- Then drain the water and squeeze the cabbage with your hands; take it to bawl.

3- Chop your onions finely and add to a big pot which is on medium heat, added butter and oil

4-  Once your onions turned colour slightly add finel chopped pepper and stir.

5- Then add the cabbage  stir for 3-4 mins.

6- Add rice and bulgur to this mixture and stir for 2-3 mins.

7- Then add chilli puree and mix evenly.

8- 1-2 mins. later add boiling water and seasoning.

9- 2-3 mins. later in a small bowl melt the corn flour in hot water.

10- Add this mixture slowly to your soup and stir while you are assing.

11- Add your beans as well and put the lid on,  take down the heat to low and cook for 5 mins

Turkey, Belgin Dönmez

Turkey, Betül Ateş

Turkey, Burcu Deryan Eker

               ETLİ  KEŞKEK

Turkey, Filiz Özcan

INGREDIENTS

700 gr grape molasses

1/2 glass of wheat starch

1 glass of flour

2 litres of water

1 kg walnuts

 ORCİK

INSTRUCTIONS

-String walnuts on a strong rope.

-Mix molasses and water. 1/3 of this mixture is seperated in a bowl and the rest is boiled on the stove.

-Add flour and starch to the seperated water-molasses mixture and then add this to the boiling molasses very slowly and stir continiously.

-When it gets a dense consistency, dip the walnuts into the mixture. After waiting for a while, dip them again and repeat this 3-4 times.

-Let them dry hanged in your balcony or anywhere that gets fresh air for a few days. If they are not sticky when you touch, orcik is ready to serve. 

Enjoy it!

Turkey, İlknur Yaltırık

Ingredients:

.-100 g butter

-1 cup of flour

-1 liter milk

-1 egg yolk

-1 glass of sugar

-1 packet of vanilla

MILK HALVA

Turkey, Nurten Kolcu

5 muffins tarhana

1.5 teaspoons of dried kidney beans

1 tomato

A little less than 1 teaspoon

Roasted dry meat (it works though)

2 cloves of garlic

Less than 1 teaspoon Butter

1 teaspoon of salt

3-4 dried chillies

Directions

soak the tarhana patties and the black -eyed beans overnightto soften. In the morning heat alarge pan. Put the soaked  ingredients in it and add cold water. Keep stirring until it comes to boiling. Add dried paprika, meat, tomato paste and gratedtomato. If it hansn't been soaked the nihght before, cooking lasts much longer. -about an hour.-Right before taking off the heat, add minced garlic. In a seperate pan melt the butter and add the ground paprika and take off the heat immediately. Pour this sauce over the soup an serve.,

 It is prepared in autumn with tarhana herb, yoghurt and goce/wheat split.