Nevzat Karabağ Anatolian High School-Erzurum/TÜRKİYE

Zeynep NKAL

INGREDIENTS OF YOGURT SOUP 

1 bowl of yogurt 

1 cup of water 

1 minced garlic clove 

1 tablespoon olive oil 

Salt and pepper, to taste

In a small pot, mix together the yogurt and water until well combined.Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutePour the yogurt mixture into the pan with the garlic, and stir until it comes to boil. Reduce the heat to low, and cook the soup for 3-5 minutes, stirring occasionally. Add salt and pepper to taste, and serve hot.Enjoy your delicious yogurt soup!

Al Qadesia Secondary School / Safout - Jordan

EINAUDI HIGH SCHOOL, FOGGIA, ITALY

Fish Bryne (Saramură de pește)

Cristiano Pressi- The Technological High School "Panait Istrati", Brăila, Romania

Ingredients: 1.5 kg fish (carp), 3 bell peppers, 3 capsicum peppers

2 hot peppers, 1 bunch parsley, 1 head of garlic, 2 tomatoes, salt, pepper, water

Preparation: The cleaned fish is fried on the grill.  Roast the tomatoes, the peppers and hot peppers on the grill. In a pot boil enough water to cover the fish, add salt, thyme and the mixture of cooked and cut vegetables and let it boil. Taste and adjust the taste of salt, pepper, hot peppers. Add the crushed garlic. The fish is added about 10 minutes after the fire is turned off. Cover and leave for 15-20 minutes to infuse all the flavors well. Sprinkle some parsley and serve it with polenta.  

         ENJOY our recipe 

from the Danube river!

Ingredients

For bread;

Preparation:

For bread, mix water, yeast and sugar in a bowl, add flour and mix, knead for ten min. and rest it 45 min. ,knead it again and take into a 26 cm oven container covered with wax paper, press to flatten and extend, Bake in a preheated oven at 190 degrees until the top is golden , (turn upside down after an hour), The next day, pour a cup of water at room temperature over it,Keep pouring the syrup over and cooking until the bread absorbs the syrup and the remaining syrup is thickened, After cools completely, slice and serve with kaymak...

Bread Kataifi

Yusuf Emre AVŞAR- Şehit abdülkadir KOCATÜRK Anatolian high School- Afyonkarahisar Turkey

       CUMHURIYET             SCIENCE             HIGH SCHOOL            ANKARA

For sauce; Olive oil /Red powdered pepper /Parsley

Ingredents 

Kara Pancar – it is a local vegetable grown in the Black Sea region in Türkiye.

Borlotti  beans 

Salt 

Oil

Tomato paste

Garlic

Corn flour  - ground corn that has been dried in the stone owens before.

       All the ingredents are used with the rule of thumb.    

Recipie 

First of all , Kara Pancar and borlotti beans are boiled in different pans because their cooking times are different.

Secondly after they are boiled, they are taken into one pan and boiled together. And then corn flour is mixed with normal water and added into boiling pan. 

Then in a small sauce pan, tomato or pepper paste is fried in the oil and garlic is added.

The sauce is added into boiling pan and finally salt is added.

Enjoy your meal 

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