The countries in the Project/ Die Lænder,die im Projekt sind

Türkiye

Kroatien/Croatia

Deutschland/ Germany

Litauen/ Lithuania

Polen/ Poland

Ukraine/Ukraine

The schools and teachers in the project/ Die Schule und die Lehrer/ Lehrerinnen, die im Projekt sind

Birsel Koçdemir- Cahit Zarifoğlu Anadolu Lisesi

Zrinka RACIĆ-Osnovna škola "Ivana Brlić Mažuranić" Strizivojna

Gönül Demir-Aybastı Fen Lisesi

Saime Karaçuha- Aybastı Fen Lisesi

Sandra Malczyk-Szkoła Podstawowa nr 10 im. Jerzego Kukuczki w Mikołowie

Jolita Valaviciene-Jurbarko Naujamiesčio progimnazija

Steffen Kraft-Comenius-Schule Herborn

Nilgün Sandıkçı- Denizli Erbakır Fen Lisesi

Viktoriia Malska-Midgard School Kyiv

Tina Oberkamm-Nikolauspflege Stuttgart

        Guten Appetit 

 1 bowl of corn flour (village flour)

 Half a bowl of white flour

 1 spoon of instant yeast or 1 packet

 1 teaspoon salt

  Warm water

Flour, yeast and salt are mixed and water is added in a controlled manner.

The dough is left to rest for half an hour.

Oil is poured into the pan and heated.

Pour enough water into a bowl to fit your hands.

Wet your hands, tear the dough to the desired size, spread it in your hand and pour it into the pan.

Fry it both front and back, enjoy it.

CAHİT ZARİFOĞLU ANATOLISCHES GYMNASIUM

Fatsa ist ein Bezirk der Provinz Ordu in der östlichen Schwarzmeerregion der Türkei.

Zutaten für das Kadayif mit Muhallebi 

Etwa 300-350 g Kadayıf

3 Esslöffel Butter

5 Esslöffel Kristallzucker

1,5 Tassen zerstoßene Walnüsse

Für den Muhallebi:

1 Liter Milch

4 Esslöffel Mehl

 3 Esslöffel Maisstärke

1 Tasse Kristallzucker

1 Päckchen Vanille

1 Eigelb

1 Packung flüssige Creme (200 ml)

Ingredients for Muhallebili Kadayif Recipe

 About 300-350 g of kadayıf

3 tablespoons of butter

5 tablespoons of sugar

1.5 cups crushed walnuts

1 liter milk

4 tablespoons of flour

 3 tablespoons cornstarch

1 cup sugar

1 packet of vanilla

1 egg yolk

1 pack of liquid cream (200ml)

Zubereitung:

Teig:Mehl, Ei, Salz sowie wenig Wasser zu einem festen Teig verkneten. 30 Minuten abgedeckt ruhen lassen.Den Teig in zwei Hälften teilen und ca. 2 mm dick ausrollen, in Quadrate à 2 x 2 cm schneiden und mit dem Hackfleisch füllen. Die jeweils gegenüberliegenden Ecken der Quadrate zu einem Kreuz oben fest zusammendrücken und auf ein bemehltes Tablett legen.Sauce:Die Knoblauchzehen fein hacken, mit einer Prise Salz zum Joghurt geben und verrühren.In einem Pfännchen die Butter erhitzen, das Paprikamark und dieMinze darin kurz anrösten.

Manti starts with making a simple dough from flour, eggs, salt and water. The ingredients are stirred a bit with a fork and then kneaded by hand until a firm dough is formed.  It takes about ten minutes of kneading.

Then using a knife or pizza cutter, cut dough into small squares.  According to Turkish legend, if you really want to impress your guests, your manti should be small enough so that 40 of them can fit in one spoon. (I have to think they're talking about a very big spoon)  I truly can't imagine achieving anything close to that.  I made 1 ½ inch squares, which are a manageable size to work with and still tiny enough to show the love - plus it's the width of my ruler, making it really easy to measure and cut.

AYBASTI FEN LİSESİ

AYBASTI SCIENCE HIGH SCHOOL

AYBASTI 

AYBASTI

Aybastı ist ein ländlicher, landwirtschaftlich geprägter Bezirk am Fuße des Canik-Gebirges oberhalb der Schwarzmeerküste.

The image was taken from

 https://www.gezi-yorum.net/ordu-aybasti/

AYBASTI

Aybastı is a rural, agricultural district.

It is in the foothills of the Canik Mountains above the Black Sea coast.

The images were taken from https://www.aybasti.bel.tr/fotograf/dogal-guzellikler

KNEDLE/ Primary school "Ivana Brlić Mažuranić" Strizivojna

Knedle / Dumplings

1. Peel the potatoes, cut into cubes and cook for about half an hour until softened. Mash the boiled potatoes into a puree.

2. Poor some flour on the work surface and add the hot puree. Lightly mix the flour and the potatoes with a fork.   Cool the potatoes then add the other ingredients. Then add the egg, sugar, salt and knead a smooth dough. If the dough seems to be soft, add more flour.

3. Flour the work surface and roll out the dough to 1 cm thick. Cut with a knife dough into squares and add one plum to each. When you have added the plums, gather the ends of the dough and press so that the plums stay inside the dumplings.

4. Put the finished dumplings in boiling water, to which you have added a little oil. Dumplings are ready when they surface.
5. The bread crumbs topping is done by frying in hot oil until they get a golden brown color. Pour the topping over the finished dumplings. Add some cream if you wishand rat while it is hot.

Step 6 Put the mixture from the plastic bowl and 250 grams butter in the 0.8 liter milk and boil until it thickens. After it thickens, add 2 big rakes of the filling on the first crust and smear all over the crust. Then repeat the process by placing the crusts on top of each other except the last crust.

Step 7  Smear  chocolate glaze on the last crust. On low heat melt  150 grams dark chocolate, 70 grams butter and 2 tablespoons sunflower oil.

Step 8 Leave the cake at room temperature for 3 hr. After that leave it in the fridge overnight.