CONTENTS

TURKEY         Turkan Dereli Primary School                     3 - 19

GREECE         3rd Primary school of New Ionia         20 - 33

ITALY           Direzione Didattica Todi                                34 - 52

SPAIN           Ceip Trepalio                                                         53 - 66

ROMANIA     Scola Gimnaziala Numarul 5           67 - 81      

TURKEY

BAKLAVA

Rolled Baklava Recipe 

One of the most coveted baklavas of them all is pistachio baklava made with bright green, raw pistachio nuts.            

If you wish, you can substitute the pistachios with ground walnuts or hazelnuts for a more economical version  of this recipe.Go ahead and experiment with different nuts to give you different flavors.

Ingredients 

Syrup: 4 cups of water, 3 cups of sugar, Juice of 1/2 lemon

Baklava:

36 leaves fresh or frozen packaged phyllo dough 

(14 x 18-inch size), 1/2 pound (300 grams) 

unsalted clarified butter, 

1/2 pound (300 grams) raw, 

hulled pistachio nuts, 

ground to a powder, 

2 tablespoons sugar

MANTI

Mantı; is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real

Turkish flavor.  Preparing manti is very fun and easy if you make it a team work.

Intredients: 

3-3 ½ cups flour 1 egg

 2/3 cup lukewarm water

 1 tsp salt to taste

Filling:
 ½ lb ground beef
 1 onion, finely chopped/shredded
 ½ tsp salt to taste
 ½ tsp black pepper

For cooking:

 8 cups water
 1 tsp salt

Sauce:

 2 cups yogurt 

3-4 cloves of   garlic, minced

¼ tsp salt to taste, 3-4 tbsp butter/oil, 1 tbsp tomato paste /2/3 tsp paprika, 2-3 tbsp water,Dried mint, Sumac. In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. 

Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).

Meanwhile in a plate mix all the filling ingredients and set aside. Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin  flatten the dough as thin as you can (as thick

as the ridge of a knife).Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces . Then place ¼ tsp filling over each square . Then stick the both traverse edges diagonally, by pressing with your finger tips . Do the same procedure for the remaining dough. For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. 

Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes). Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water.

Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter /oil and turn the  heat  off  after  one  minute.  Do  not  add  water while using paprika. Drain the cooked manti and transfer it into serving plates.

Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like).

And if desired sprinkle some dried mint and sumac over the Turkish Dumplings. This recipe makes 6-7 servings.

ENJOY

RICE STUFFED BELL PAPPERS

Intredients;

- 2 lb (~1kg) bell peppers  

- 1 cup rice, washed and         drained
- 2 onions, finely chopped
- 1 tomato, diced
- 1 tsp tomato paste

- ½ cup olive oil

- 1 cup hot water

- 1 tbsp dried/fresh mint

- ½ tsp allspice

- ¼ tsp cinnamon

- ½ tsp sugar

- 1 tbsp salt
- ½ tomato, 

- sliced in 4 pieces for caps

Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Sauté lightly. Add chopped tomatoes and tomato paste, sauté 

for 3 more minutes. Add the rice and braise for 

5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. 

Add warm water, enough to almost cover half height of the peppers.
 Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving.

 ENJOY

TARHANA SOUP

Intredients:

3 tbsp tarhana 

2 tbsp crushed/grated tomatoes 

2 tbsp butter 

3-4 cups chicken broth/water + bouillon 

1 tsp salt to taste Croutons/feta cheese for garnish

Then, add in the rest of the ingredients. Cook over low-medium heat stirring constantly. Adjust consistency of the soup as you like by adding more water if you prefer.You can serve Tarhana Soup with crumbled feta cheese or croutons on top.

ENJOY

Place the tarhana and 1/2 cup of water in a bowl. Leave it alone for 1-2 hours for tarhana to dissolve a bit stirring occasionally. In a pot, take butter and tomatoes. Saute over medium heat.

GREECE

GEMISTA

 4 green bell peppers

 3 round zucchini

 2 eggplants

 1 small bunch of parsley  ½ of a small bunch of  fresh mint

 3 onions

 3 potatoes

 rice for risotto (½ tbs for  each vegetable and ½ cup for the tin)

 ½ cup of olive oil

 salt and ground pepper

  Ingredients:

  5 tomatoes

Instructions

1.    Remove the flesh of the tomatoes, 

bell peppers, eggplants and zucchini.

2.    In a blender add the flesh of the

tomatoes,make it into puree and set it 

aside. Puree the flesh of the eggplants 

together with a bell pepper.

3.    Finely chop the parsley, the mint 

and the onion.

4.    In a bowl, add the rice,onions,eggplant and pepper puree, parsley,mint,salt,pepper,and 3 tablespoons of tomato puree.

5.    Fill in the vegetables until they are ¾ full and add the potatoes in the tin,cut into wedges.

6.    Pour the tin with the rest of the tomatoes puree and oil.

7.    Bake at 180 degrees Celsius until the vegetables are soft and mellow and the rice is cooked,about 1-1.5 hours.

SARMADAKIA

Sarmadakia with vine leaves and rice

Ingredients:

250 gr. vine leaves or ready bought in a glass jar

1 1/2 cup of Carolina rice, Juice from 1 lemon 1 bunch of dill

salt, pepper, mint, 1/2 cup of olive oil 1 red onion, 3 cups of water

Instructions

1.    Rinse the leaves from the jar with 

some water.

2.    Pour the olive oil in a pan and fry 

the onion.

3.    Add the rice and then add the water. Once it absorbs the liquid, add the lemon juice and the herbs.

4.    Wrap the sarmadakia with 1 tablespoon of the filling in each one and place them in a saucepan.

5.    At the end, put a plate on top so that the sarmadakia do not open up and pour 1 glass of water over them and drizzle with a little olive oil. Cook them in medium heat for about half an hour, until they have absorbed all the liquid.

GREEK SALAD

Ingredients

2 tomatoes, 1 big cucumber, 1 big green bell pepper, 1 medium sized onion a few olives, a little dried oregano a piece of feta cheese salt and pepper olive oil and vinegar

Instructions

Wash all the vegetables thoroughly. Cut the tomatoes in small pieces and slice the cucumber.Place them in a salad bowl and add finely chopped onion, the pepper cut into stripes and the olives. Add salt and pepper, oregano,vinegar and mix carefully.Place the piece of feta cheese on top. Add some oregano on the feta and add the olive oil into the greek salad.

SAUVLAKI

3. To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water.

4.  Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes.

5. While your chicken souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano.

6. You can also serve the chicken souvlaki (skewers) wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken souvlaki (skewers), sliced onions, tomatoes and fried potatoes and wrap. Enjoy!

ITALY

TAGLIATELLE TRICOLORE

Preparation,

To make the fresh dough, pour a little less than 3 cups (400 g) of flour into a bowl (it is best to keep a bit aside to add if necessary) or directly onto a wooden pastry board for its porosity. Make a crater in the middle and add the whole eggs stirring , with the fork and at the same time start to mix in the flour .Once the liquid part has been absorbed, start kneading

Once the dough is smooth ,wrap it in the plastic wrap  and let it rest at room temperature for at least 30 minutes. Then you can resume working the dough. Then divide it into three parts to spread it out more easily. Flour one part carefully and flatten it, keep the other two portions in the film so they will not dry out.Take the pasta machine and place it on thickness n ° 1, i.e. at maximum thickness and pass the dough between the rollers to obtain a rather thick first sheet, then fold the two edges of the sheet towards the center to give a more regular shape.

Place the dough obtained on the floured pastry

ZUPPA DI PESCE FISH SOUP

INGREDIENTS

Shrimp, 6 Cuttlefish, 400 g Moorhen, 500 g Monkfish, 550 g Gurnards, 500 g Red mullets, Extra virgin olive oil to taste, 2 cloves garlic, Parsley to taste, White wine 50 g Salt up to taste, Black pepper to taste, Tomato puree 500 g

FOR THE SAUCE

Celery 1 stalk, Carrots 1, Onions Water 1.5 l

White peppercorns (or black pepper) to taste Parsley to taste

FOR MUSSELS

Mussels 1 kg, Extra virgin olive oil to taste 1 clove garlic

To make the fish soup, start cleaning the gurnards: after having gutted and rinsed them, cut the back at the level of the central.bone and divide them into two fillets, then remove the smaller bones with the special kitchen tongs, hold the fillet lying on the cut and rub it with your fingertips to locate the bones. Keep the leftovers that will be used for the broth. Clean the prawns: remove the head and tail, remove the carapace and extract the dark filament on the back,using a toothpick. During cooking, remove the foam that will form on the surface with a skimmer. Now clean and rinse them thoroughly. Pour in the mussels and cover with the lid. Cook for 3-4 minutes, shaking the pan from time to time. Now cut the cuttlefish 

into strips. In a large saucepan, heat a little oil with two cloves of garlic, pour in the cuttlefish and brown them over high heat for 3-4 minutes. Add the white wine and let it evaporate. Pour the tomato puree and the cooking water of the mussels. Cover with the lid and cook for 25 minutes. Meanwhile, the fish broth will be ready, filter it through a colander and set aside. Remove the garlic cloves from the soup, add the monkfish steaks and 800 g of the fish broth you have prepared. 

To finish, pour the prawns and shelled mussels. Add salt and pepper just now. let it cook for another minute, then turn off the heat, add the mussels in their shells, the chopped parsley and serve the fish soup hot.

Enjoy!

“Zuppa di pesce” tutorial by children’ parents!!

https://www.youtube.com/watch?v=9Ec-qFR2pTs

POLENTA WITH MEAT SAUCE

INGREDIENTS

1000 g polenta

FOR THE SAUCE 

500 g Ground beef 550 g Tomato puree, 1 carrot, 2 sticks of celery, 1 onıon, 2 tablespoon Extra Virgin olive oil, ½ Glass Red wine, salt and paper as needed.

Preparation,

First we take the two celery sticks and remove the part closest to the roots and the tops. Cut them in half lengthwise and chop these too, cutting them repeatedly in a direction perpendicular to their length.

We then recover the onion and, after having cleaned it, first cut it in half and then chop it. Finally we peel the carrot and remove the ends. Cut it in half following its length and also slice this into cubes. Now put a high-sided non-stick pan on the stove and pour a couple of tablespoons of extra virgin olive oil into it.

We heat over a very low heat and add the chopped onion, celery and carrot. We mix and let the vegetables soften for about 5 minutes, making sure they do not burn. Now that the vegetables are ready, we can add the minced mixed meat (500g) to the pot. 

Let's "shell" the meat well with the help of a wooden spoon and brown it, again over low heat, for about ten minutes until the meat has changed color. 

We add salt and black pepper. We integrate the aromas by mixing and let it cook for another couple of minutes.

Deglaze the meat with half a glass of dry red wine (we used Bonarda) and mix gently, until the alcohol has completely evaporated.

Finally, pour the tomato puree (550g) and mix the ingredients. 

Then cover with a lid and continue cooking over low heat. When the sauce is ready, cook the polenta in a little salted water with the addition of a tablespoon of oil. 

The instant one cooks in a few minutes but must be poured slowly, stirring quickly with a wood mixture and always in the same direction. When it is thick enough to keep the ladle straight, it will be ready. 

Enjoy!

“Polenta” tutorial by children’ parents!!

https://www.youtube.com/watch?v=Do50jQ4JmXg

TORTA AL TESTO

Ingredients,

500 gr flour, 

260 ml water, 

40 ml olive oil, 

1/2 half a sachet of yeast, 

1 spoon of salt.

SPAIN

PAELLA

Ingredients

250 g of prawns.

 1 cuttlefish. 

1 kg of mussels. 

200 g of clams. 

1 red sweet pepper. 

1 green pepper. 

KITCHEN UTILITIES: 

1 paella pan, 1 saucepan, 1 cooking pot, 1 bowl.

PREPARATION;

1. Cook the mussels in a saucepan covered with water and take them out as soon as they are opened.

2.    Remove the shells, leave some with only one of them and other with them.

3.   Peel the prawns, leave some unpeeled and cut the cuttlefish into pieces.

4.    Wash the clams well with cold water under the tap.

5.    Put a drizzle of extra virgin olive oil in the paella pan, a pinch of salt and add pepper cut in regular pieces.

6.    Make a mash of peppercorns, parsley and saffron in the mortar and add it to the pan with the garlic when the pepper is brown.

7.    Add the grated tomatoes 

when everything is cooked. 

Add the clams and the 

cuttlefish a couple of minutes 

later until the clams are 

opened.

8.    Add the rice, the mussels and the prawns. Pourthe hot water, the food colouring and mix.

9.    Spread the unpeeled prawns and the mussels with their shells on the surface. When the broth comes to a boil, lower the heat and let it cook for about 20 minutes.

10.    Cover with a cloth and let it rest for about 5 minutes.

POTATO OMELETTE

http://www.youtube.com/watch?v=zj3J7dku518

INGREDIENTS:

2 frying pans, 1 bowl, 1 potato peeler, 1 knife, 1 slotted spoon, 1 flat plate or a lid, 1 fork.

PREPARATION:

1.Peel, wash and dry the potatoes.

2.Cut them into semi-thin slices.

3.Put them in a bowl, add salt to taste and stir well.

4.Put a frying pan on the fire and add a splash of olive oil.

5.Add the potatoes to the frying pan and cook them for about 20 minutes over low heat.

6.Meanwhile, beat the eggs in a bowl.

7.Peel and cut the onion as finely as possible.

8.Take the second frying pan to the fire with olive oil and cook the onion until browned. Then, drain the onion and add it to the bowl.

9.Take out the potatoes with a slotted spoon to remove the excess of oil and add them to the bowl.

COCIDO

INGREDIENTS:

300g of chickpeas.

1 piece of blood sausage.

2 pieces of spicy pork sausage.

400g of beef shank.

175g of bacon.

1 cabbage.

200g of noodles.

2 or 3 gloves of garlic.

Extra virgin olive oil.

PREPARATION;

1.Put the chickpeas into a bowl with water the night before.

2.Put some olive oil, the chickpeas, the beef shank, the spicy pork sausage, the blood sausage, and the bacon into a pot.

3.Add plenty of water and a pinch of salt. Cover the pot and allow to boil 20 minutes.

4.Boil the cabbage with water and salt. Make a sauce of garlic and paprika, and mix with the cabbage.

5.Open the pot after 20 minutes.

6.Take out a pan and pour the broth from the stew inside.

7.Pour some noodles to boil in the pot with the broth for 20 minutes to make the soup.

8.Serve the soup first in a deep plate.

9.Serve the cabbage and the chickpeas in another plate.

10.Serve the meat in a third plate.

KITCHEN UTILITIES:

1 pan, 1 pot, 1 deep plate, 1 bowl.

GAZPACHO

https://www.youtube.com/watch?v=yQLcPAHBO9w

INGREDIENTS:

1 kg of tomatoes, 1 green pepper, 1 cucumber, 1 onion, 50 ml of extra virgin olive oil, 50 g of stale load bread, 250 ml of water, 30 ml of vinegar, 5 g of salt.

KITCHEN UTILITIES:

1 morter, 1 mixer, 1 knife, 1 container.

PREPARATION:

1.Wash the tomatoes and the pepper.

2.Crush them with the skin in the morter.

3.Cut the cucumber into thin slices.

4.Chop the onion.

5.Pour the tomatoes, the pepper, the cucumber, the bread and the onion into a mixer with the water.

6.Add the salt and the vinegar.

7.Mix everything for several minutes until obtaining a fine cream.

8.Serve in a glass and drizzle with oil to taste.

ROMANIA

SARMALE

Sarmale is a traditional Romanian dish, which is basically cabbage leaves wrapped around a rice based filling. You can find other variations in the cuisines of other countries around other parts of Europe, Asia and even some parts of Northern Africa as well. Still, I hope you’ll enjoy the Romanian version that I’ll show you today, as well as the process of making it! :)

Intredients:

●1 kg of fatty pork  ● 500g of beef  

● 300g smoked bacon   ● 2 potatoes 

● 2 large onions  ● 2 pickled cabbage

● 1 cup of tomato bullion

● 1 cup of rice  ● 2 bay leaves

● 1 tablespoon of lard

How to prepare

Peel the meet from the skins, wash it, cut it and pass it through the mincer together with the  onions  and  potatoes.

Season with salt and ground pepper, to taste, add the tomato bullion and knead the mixture by hand. Add the chosen rice, knead for another 5-6 minutes and leave the mixture to cool.

1.Put the cabbage in cold water for 1 hour, spread it sheet by sheet and remove the hard part from the spine. After that, cut the leaf into 2-3 pieces and form the sarmales.

2.Use a high-walled pan or a clay pot to cook and cut the smoke bacon into large slices.

3.Finely chop the cabbage that cannot be used in sarmale, place it on the bottom of the bowl and put a few slices of bacon and the bay leaves.

4.Place the sarmales in tight rows, cover with warm water and boil for 30 minutes.                                 

If the stuffing has no fat, add 1 tablespoon of lard. Let it boil for another 30 minutes and put them in the oven for an hour.

BAKED BEANS

The beans are picked, washed in a few waters and then left to soften from evening until morning. In the morning, remove and bring to a boil in 2-3 waters, to eliminate all toxins. After boiling and the grain is soft but whole, it is drained. During this time, cut the onion into scales, grind the garlic and put it to travel in a pan with oil. 

Bean stew, a traditional Romanian dish that is most often served on fasting days. Even if it takes longer to make, this does not mean that it requires a lot of this recipe.

When the onion has become glassy, add the beans and a little water.

Separately, prepare tomato paste with salt, pepper,

thyme and paprika, and if the paste is too thick, add a little lukewarm water and pour over the beans.

Add a bay leaf and let it drop, at the right heat, in the oven.

BEEF GOULASH WITH POTATOES

INGREDIENTS:

600-700 g of beef pulp, 50 g oil, 2-3 onions, 1 red bell pepper, 1 green bell pepper, yellow, 1-2 hot peppers, 1 tablespoon tomato paste, 200 ml wine, 300 g peeled tomatoes in tomato juice, 300 g potatoes, paprika, salt

METHOD OF PREPARATION:

The beef goulash recipe with potatoes is one of the most consumed and appreciated Hungarian recipes in our country. 

A combination of soup and stew, but with an extremely aromatic taste, beef goulash with potatoes is a filling dish 

that is very easy to prepare and is ideal for a cool autumn day. Below we tell you the recipe step by step for the best beef goulash with potatoes! Beef goulash recipe with potatoes:

A traditional Hungarian recipe that can be prepared in a variety of ways, depending on the specifics of the area. Below we tell you the simplest beef goulash recipe with potatoes that we recommend you try this fall! Here's what to do:

1. First, prepare the meat. Beef for goulash is washed, cut into small cubes and fried in oil. Add finely chopped onion and finely chopped hot pepper. Quench with water and simmer, all simmered, for about a quarter of an hour.

2. After a quarter of an hour, add the wine over the beef, froth and continue to boil until the meat is well penetrated. Then add diced potatoes, sliced peppers, a little salt and enough water to cover the vegetables. Boil the beef goulash recipe with potatoes until the potatoes are soft and then add the diced tomatoes Mix everything lightly and season to taste with salt, pepper and paprika.

The goulash recipe with potato beef is almost ready. You still need to leave it on low heat . When the goulash gets the shape you want, turn off the heat and sprinkle finely chopped greens on top.

A portion of beef goulash with potatoes can be served as a main course along with a salad of assorted pickles.

SALAM DE BISCUITI

At this point it's very easy. Mix the crackers with the cocoa mixture and some lemon peel (some people like to add ground baked walnuts and raisins but personally I think it's better without them ), put the mixture on a piece of cellophane covered in powdered sugar  and roll it up til you've  got a thick, dense roll  about 5-6 cm. 

Chill it in the fridge for about 4-5 hours  and  then  serve  it  in slices . 

Enjoy

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