Gözde İldem Akkan- Bağcılar Science and Art Center/ Istanbul- Turkiye

Gözde İldem Akkan- Bağcılar Science and Art Center/ Istanbul- Turkiye

Cevher GÖZMEN-Düzce Bahçeşehir Science and Art Center /TURKEY-Düzce

Cevher GÖZMEN-Düzce Bahçeşehir Science and Art Center /TURKEY-Düzce

Ingredients

1 kg tokat vine leaves

For Stuffing

2 pieces of dry onion, 1 full tablespoon of chilli paste, 1 full tablespoon tomato paste, 2 cups of rice, 1 water glass bulgur, 1 water glass of yarma, Half a bunch of parsley, 1 tablespoon salt, 1 teaspoon chilli flakes, 1 teaspoon of dried dill (can be fresh), 1 teaspoon of basil, 1 tablespoon of mint, 1 teaspoon cumin, 1 teaspoon black pepper, 1 tea glass of olive oil 

Türkish Local Food: TOKAT SARMA

Fatma Özge Çavuş/Tuzla Science and Art Center

Put the leaves in hot water in the evening and let them often and remove the salt until the morning. Heat the olive oil in a pot and roast the finely chopped onions. When the onions are roasted, add the tomato paste and mix. Add the washed rice and bulgur and continue roasting. Add salt, spices and greens and add 3 cups of hot water. After the water is absorbed, turn off the heat and start wrapping. Place the stems of the leaves on the bottom of the pot and arrange them with the wraps. Finally,mix tomato paste, olive oil, lemon juice and 4 cups of water and pour into the pot.

Türkish Local Dessert: AŞURE (a dessert made from a mixture of cereals, fruits, dried fruits and nuts)  

INGREDİENTS: 

2 water glass of wheat, 2 tablespoons of rice, 2 cups of boiled chickpeas, 2 cups of boiled beans, 150 grams of dried apricots, 150 grams of dried figs, 150 grams of raisins, A little less than 1 water glass of hazelnuts, 2 litres of water (for cooking the wheat), 4 litres of hot water (to add as the water gets low), 1 teaspoon of cloves, 1 tea glass of water (to boil the cloves), 1,5 cups of hot milk, 3 cups of granulated sugar, 1 flick of salt, 1 flick of black pepper (this size is for 15 bowls)

Boil the chickpeas and beans. Wash the wheat and boil with boiling water for 10 minutes, drain. Add 2 litres of water and boil the wheat for 50 minutes. Chop dried apricots, dried figs and raisins and soak them in hot water. Add rice, chickpeas, beans, apricots, figs and raisins to the boiled wheat and boil for another 15 minutes. Boil the cloves with water. Mix the wheat by adding the reduced water. Add clove juice, hazelnuts, milk, sugar, salt and black pepper and boil for 15-20 minutes. After cooling, garnish with walnuts, pistachios, raisins and pomegranate seeds. Bon Appetit!

Turkish Local Food: KİLİS TAVA

İçindekiler:

500 gr orta yağlı kıyma (veya ikisinin karışımı), 1 soğan, 2 diş sarımsak, 2 yeşil biber, 2 domates, 1 tatlı kaşığı domates salçası, 1 tatlı kaşığı kırmızı biber salçası, 1 tatlı kaşığı kırmızı pul biber, 1/2 tatlı kaşığı karabiber, 1/2 tatlı kaşığı kimyon, Tuz, damak tadınıza göre, 1-2 patates (isteğe bağlı, taban için), Üzeri için: Dilimlenmiş domates ve yeşil biber

Yapılışı:   Karışımı hazırlayın: Soğan, sarımsak, biber ve domatesleri incecik doğrayın (veya blenderdan geçirin).

Büyük bir kasede kıymayı doğranmış sebzeler, domates ve kırmızı biber salçası ve tüm baharatlarla karıştırın. İyi yoğurun. Patates kullanıyorsanız, incecik dilimleyin ve fırın tepsisinin tabanına dizin. Et karışımını tepsiye eşit şekilde yayın.  Üzerine dilimlenmiş domatesleri ve yeşil biberleri koyun.  200°C'de (390°F) önceden ısıtılmış fırında kızarana ve pişene kadar yaklaşık 30-40 dakika pişirin.

Turkish Local Food: ŞEKERPARE

Instructions:First, make the syrup by boiling water and sugar for 10 minutes, then add lemon juice and simmer for another 2-3 minutes. Next, cream butter and powdered sugar, then add egg, vanilla, baking powder, salt, and flour to form a soft dough. Shape the dough into balls, place on a baking tray, and slightly flatten them. Bake at 175°C (350°F) for 20-25 minutes until golden brown. Once baked, pour cooled syrup over the hot cookies and let them absorb it.

Çiğ köfte is a Turkish regional spicy delicacy made with bulgur, spices, and pomegranate molasses.

Ingredients: • Fine bulgur •  Tomato paste • Finely chopped onion (and garlic) • Parsley & mint • Pomegranate molasses • Olive oil • black pepper, salt 

Preparation: Soak the bulgur in boiling water, then add the remaining ingredients and knead well. Shape into small patties and serve.

ALİ ÖNDER -TÜRKİYE

Turkish coffee is central to social and hospitable traditions in Turkey. Its historical significance dates back to the Ottoman Empire and has influenced European coffee culture.The preparation involves heating finely ground coffee and water in a cezve, pouring when the foam rises, and savoring it slowly with water and sweets.

ALİ ÖNDER-TÜRKİYE

This is recipe for one of the most popular meals in Poland - PIEROGI

Ingredients:  flour - 360 g, warm water - 190 ml,

potatoes - 500 g, cottage cheese - 200 g, oil - 50 ml, onions - 100 g, marjoram - 1 g

Prepare the pierogi dough: knead the dough and, then set it aside, cover for 15 minutes to allow it to rest properly. Prepare the filling: press the boiled potatoes together with the cottage cheese, add the onion fried in oil, marjoram and season with salt to taste. 

Make pierogi: boil in lightly salted water for 1.5 - 2 minutes from the moment they float to the surface, then drain and pour oil over them. 

Serve: Serve the pierogi warm, preferably sprinkled with chopped spring onion for additional flavor and aroma. 

Wojciech Januchowski - LUBISZYN POLAND

This cake is typically eaten on Easter in Poland - its name is MAKOWIEC - poppy seed cake 

Ingredients:

500 g cake flour, 40 g fresh yeast or 20 g dry yeast, 200 ml of warm milk, 1/2 cup sugar, 2 teaspoons vanilla sugar, 4 egg yolks (size L) at room temp, 120 g melted butter (slightly warm), 3 tablespoons of rapeseed oil. Wojciech Januchowski

Pour the flour into a bowl, make a hole, crumble the yeast into it and sprinkle with sugar. Gradually pour warm milk into the hole, mixing it with yeast and scooping a few tablespoons of flour inside. Cover with a cloth and set aside for 10 minutes to rise. Add the egg yolks and melted butter and start kneading the ingredients slowly. Knead the dough for about 10 - 15 minutes until smooth and elastic. Form a ball, place it in a bowl and set aside in a warm place for about 1 hour to rise. Mix the poppy seed mass with breadcrumbs and chopped nuts and cranberries - if you use them. Beat the egg whites until stiff with a pinch of salt, gently mix with the poppy seed mixture. Put the dough on a pastry board and knead for a while, divide it into 2 parts.

Roll out one part of the dough into a rectangle measuring approx. 30 x 35 cm, put half of the poppy seed mixture with about 1.5 cm of free edge.
Roll up the roulade along the long side and glue the edges together. Press the dough with your hands (so that the filling is evenly distributed and the dough sticks to it).
Place on greased baking paper. Wrap the strudel in paper, leaving about 2 cm of free space inside for the dough to rise. Repeat with the second piece of cake.
Place both poppy seed cakes (with the paper) with the joint side down on a large baking tray and set aside for about 20 minutes to rise.
Bake for 35 minutes in an oven preheated to 180 degrees C. After cooling, pour the icing: mix the hot lemon juice with the orange zest and gradually added powdered sugar.

MAKOWIEC - part 2 Wojciech Januchowski - LUBISZYN POLAND

ROSÓŁ - CHICKEN BROTH 

1 whole hen or chicken weighing approx. 2.4 kg, approx. 3.5 liters of water (cold)

2 large carrots – approx. 300 g (you can use less if you prefer a less sweet broth)

2 medium parsley roots – approx. 100 g

1 small piece of leek – approx. 100 g

a piece of celery – approx. 100 g

2 bay leaves, 3 allspice grains, 5 peppercorns, 1 small onion – approx. 90 g, 2 flat tablespoons of salt (or more to taste), 3 large sprigs of parsley or 3 small sprigs of lovage (optional) to sprinkle over the broth on the plate

ROSÓŁ - CHICKEN BROTH

Ingredients: 

1 kg of cabbage, 

1.5 kg of Polish sausage, 

2 onions, salt, pepper, bay leaf, and all spice dried, mushrooms, 1 kg of sauerkraut . 

This is recipe for BIGOS - which in English is called Meat and Cabbage or Hunter's Stew. 

Wojciech Januchowski - LUBISZYN 
POLAND

Pour water over sauerkraut. Add bay leaf and cook uncovered. After 10 minutes cover and stew cut fresh cabbage and now add a spoonfull of salt, pour boiling water over it and cook for 15 minutes uncovered. Chop onion and dried mushrooms. Stew together with fresh cabbage covered. Cut sausages and pepper them. Stew until soft. 

Ciorbă rădăuțeană, România

Angela Rotaru       

Ingrediente: 

- 1/2 kg piept de pui

- 1 morcov

- 1 păstârnac

-2 cartofi

- 2 ouă

- 250ml de smântână

- usturoi

Fierbe pieptul de pui la foc mediu, într-o oală generoasă, acoperit de minimum 4 litri deapă .

    Adaugă o linguriță de sare și adună spuma cu o spumieră;

    Curăță și spală legumele;

    Taie-le în jumătate și adaugă-le în supa de pui în momentul în care nu se mai formează spumă. Pune și câteva boabe de piper la fiert;

    Dă focul la mic și lasă la fiert ușor timp de 60 de minute sau până în momentul în care carnea se desfășoară ușor de pe os;

    Scoate pieptul de pui și legumele în vase separate;

    Strecoară supa de pui;

    Taie pieptul în șuvițe subțiri și taie legumele cubulețe;

    Adaugă atât carnea, cât și legumele înapoi în supa strecurată;

    Mai lasă pe foc încă 5 minute;

    Separat, amestecă 3 gălbenușuri de ou cu 200 ml de smântână;

    După omogenizare, adaugă ciorbă fierbinte, câte un polonic după care amestecă foarte bine;

    Adaugă tot amestecul, acum ajuns la o temperatură ridicată, în oală;

    Amestecă foarte bine;

    Adaugă cățeii de usturoi zdrobit, oțetul de vin alb și mai amestecă puțin;

    Presară leuștean tocat mărunt, pune capacul și închide focul;

    Se servește caldă sau fierbinte, după preferințe.

                                                                         POFTĂ BUNĂ!

Mod de preparare:

Ingrediente:

Cum se prepara Cornulete cu untura si iaurt super, super fragede

Aluatul:

Intr-un vas punem untura, oul, zaharul, praful de sare si le mixam pana obtinem o crema.

Incorporam iaurtul, coaja rasa de lamaie si extractul de vanilie.

la final adaugam bicarbonatul, faina cernuta, treptat, pana aluatul devine nelipicios, dar foarte usor de model.

Il lasam sa se odihneasca 20-30 de minute.

Umplutura:

Peste nuca macinata turnam lapte fierbinte, putin cate putin, pana obtinem o pasta mai groasa.

Adaugam zaharul, esenta de rom, cacaoa si le amestecam bine.

Pe masa de lucru presaram putina faina alba.

Rupem o bucatica din aluat, ii dam o forma dreptunghiulata, apoi o taiem patratele mici.

Pe fiecare patratel, pe mijloc, punem putina umplutura, apoi unim cate doua colturi opuse de aluat.

La fel procedam cu toate cornuletele.

Tapetam cu hartie de copt o tava si asezam cornuletele.

Le introducem in cuptorul incins pana de rumenesc usor deasupra, dar nu foarte mult.

Cand sunt gata le scoatem, le lasam 10 minute sa se racoreasca apoi le pudram cu zahar.

Ingredients:

2.5 cups of wheat cake 

flour - 400 g

half a cup of sour cream 18% - 150 g

500 ml of lard or oil for frying

4 large egg yolks - 90 g

tablespoon of butter

teaspoon of powdered sugar

tablespoon of spirit

pinch of salt

Faworki - in English called Angel Wings

Preparation method:Mix flour with sugar and salt. Add egg yolks, spirit and cream. Knead until smooth. Then transfer the dough to the counter and beat with a wooden rolling pin for about 10-15 minutes. (You should hit the dough with the rolling pin to flatten it, then roll it up again and beat with the rolling pin again. Thanks to the beating, the dough will be uniform, elastic, and after frying, crispy and with a lot of bubbles.) Roll out the dough in portions thinly on 
a counter lightly sprinkled with flour. (It is important to sprinkle the counter with as little flour as possible). 

Faworki  - part 2 Wojciech Januchowski - Lubiszyn, Poland

The dough waiting to be rolled out should be covered with a cloth so that it does not dry out. 

First cut the dough into strips about 3-4 cm wide, then into rectangles or parallelograms about 9-10 cm long. (I do it by eye so that the faworki look nice;)). Cut each piece in the middle and pull one end through the cut.

Fry the angel wings in hot fat on both sides until golden brown. Remove with a slotted spoon and drain on paper towels. When cool, sprinkle generously with powdered sugar.

Note:
1 cup = 250ml

İçindekiler ;

2 su bardağı süt 

1 tatlı şekeri 

1 çay kaşığı tuz 

1 paket kuru (canlı) un 

Üzerine sürülecek 1 adet yumurta sarısı

 5-5,5 su bardağı un 

İçini yağlamak için;

 125 gram eritilmiş tereyağı veya margarin 

1 çay bardağı sıvı yağ Ceviz kırıntısı

Yelda Akbal Ümraniye Science and Art Center İstanbul 

walnut muffin

Crunchy shredded wheat pudding

Yelda Akbal 

Ümraniye Science and Art Center 

How to Make ;Let's put the flour in the kneading bowl, put all the ingredients and knead, gather our dough by dipping our hands in oil, stretch it or put a bag on it and let it ferment for half an hour. Let's flour the counter, take the dough to the counter, cut it into 6 pieces (pieces), roll it and cover it. Let's roll out the 1st piece on the counter we floured, occasionally sprinkling flour on it with a rolling pin or rolling pin to the size of a yufka, spread 2 tablespoons of oil and add walnuts (you can do it without walnuts, I made some of them without walnuts), fold it as seen in the picture and make a roll, put it on the oiled tray. Let's make all the other pieces in this way, expand it by pressing it with our hands, spread the egg yolk we have set aside. Let's bake it at 180 degrees for about 45 minutes until it browns.

For the pudding; 2 liters of milk

 1 egg yolk 

8 tablespoons of flour

 6 tablespoons of starch

 1.5 cups of sugar 1 pack of powdered whipped cream 

For the top; 2oo grams of shredded wheat (I used 1 ready pack)

 100 grams of margarine

 1 cup of crushed walnuts

 1 teacup of hazelnuts

 5 tablespoons of sugar

First, melt the margarine in a large pan and add the sugar, put the roasted shredded wheat in the pan and start roasting. Stir continuously on low heat, be controlled so that it does not burn, finally add the crushed walnuts and mix, turn off the heat and pour it into a separate container and let it cool, the purpose of cooling is to make it crispier and more rested. Now let our shredded wheat cool and make our pudding. Add the milk, starch, flour and egg yolk to a medium-sized pot and mix, continue to stir until it starts to boil and the eyes become bubbly, and turn off the heat when it boils. After the pudding cools, add 1 package of whipped cream and beat with a mixer at high speed for 2-3 minutes. Spread the cooled shredded wheat evenly in a rectangular glass baking dish with a spoon and pour the pudding on top. The remaining part of the shredded wheat; After it cools in the fridge for 3-4 hours, pour it on top at the end. (Warning!!! If you pour the shredded wheat on top of the pudding immediately, it will soften, so we pour it last, then serve it cold and decorate as we wish. I used crushed hazelnuts for decoration. I made the pudding with 2 liters of milk, since I have a large glass jar, you can reduce the recipe by half if you wish.)

Schabowy z ziemniakami i mizerią - in English called Pork loin with potatoes 
and cucumbers in cream (Wojciech Januchowski)

Ingredients:

potatoes

Recipe:

First peel the potatoes, salt them and boil them. Then cut the pork loin into pieces add spices and fry. Then peel and slice the cucumbers, add the cream and season.

Sernik - in English called Cheese Cake (Wojciech Januchowski)

Ingredients:

11 kg of cottage cheese from a bucket100 g butter5 tablespoons of potato flour5 M eggs3/4 cup of sugar1 tablespoon of vanilla sugar

Recipe:

Add eggs and melted butter to the cottage cheese.
Then add sugar, vanilla sugar and potato flour.
Mix the entire cheese mass until its consistency is smooth.
Prepare a baking sheet (24×24) for the cheesecake, line it with paper. Pour the prepared cottage cheese mass into it.
Preheat the oven to 180 degrees, top/bottom heating. Bake the cheesecake for 40 minutes.
After baking, open the oven door and leave the cheesecake to cool completely.

Szarlotka - in English called Apple Pie (Wojciech Januchowski)

Ingredients:

APPLES:

0.5 teaspoon of cinnamon, 

CAKE:

320 g flour

250 g cold butter

1.5 teaspoons of baking powder

1 tablespoon of vanilla sugar

1 egg

Recipe:

Peel the apples, cut into quarters and remove the cores. Cut them into smaller pieces and place them in a wide pot or a deep frying pan. Add the sugar and cinnamon and fry for about 20 min., stirring occasionally, until the apples soften and start to fall apart. Add cold butter, baking powder, sugar, vanilla sugar to the flour. Mix everything to make a dough. Add the egg. Divide in half and put in the freezer for 15 min. Add apples on top and bake in 180 degrees Celsius for 50 minutes.

ROMANIAN  TRADITIONAL FOOD

SOARE  DANIELA  VALENTINA

"Tudor Vladimirescu" School from PITEŞTI-ROMANIA   1st class

POLENTA

"mămăligă"

Ingredients:

water

salt

cornstarch

butter

cheese

sourcream

1. Put water in a pot, then bring it to a boil.

2. Add a little salt and gradually add the cornstarch.

3. Let the water boil, then add the cornstarch until it thickens.

4. In the end you can add some butter for a better taste.

5. Then add sourcream  and cheese , according to each person  taste .