PORTUGAL

The Caldo Verde / Green Broth is a Galician cabbage soup, typical of the north of Portugal, but much appreciated throughout the country

AE BOM SUCESSO

Octopus à Lagareiro is a very tasty dish of Portuguese cuisine made with octopus, small potatoes, onion, garlic, olive oil, bay leaf and salt. Is a very tasty dish.

PORTUGAL

Bacalhau à Brás is a traditional Portuguese dish made with shredded cod, straw potatoes, scrambled eggs and onions, all well mixed together and usually seasoned with chopped parsley and black olives.

AE BOM SUCESSO

Bacalhau with cream   takes cod, milk, olive 

oil, nutmeg, potatoes and cream. 

It is one the most  popular way to eat cod  in Portugal.

PORTUGAL

AE BOM SUCESSO

Peixinhos da horta are a traditional dish from Portugal, made with green beans covered in batter and fried.

                      CROATIA

                 ŠTRUKLI

500 g flour

1 egg

0,5 dcl oil

3 dcl water

salt

75 dkg cottage cheese

2 eggs

1/2 cooking cream

Mix the ingredients to obtain a tough, watery dough. Divide it in half, coat the balls of dough with oil and let them rest for about 30 minutes.  Roll out the dough. Mix the cottage cheese, eggs and salt and spread  the filling on the bottom dough. 

Roll the dough into štrukli, starting from the cheese towards the end of the dough. 

Divide the dough into pieces by cutting it with the edge of a thin plate. Put water, salt and a tablespoon of oil in a pot. When the water boils, add the štrukli. Boil them for 3 minutes. Put cooking cream on them and bake until their crust is golden brown.

POLAND

Sp 21 Cracow Poland

To make the dough, mix flour with salt, warm water, and oil, then knead until smooth and let it rest for about 20 minutes. Prepare the filling by mixing cooked minced meat with fried onion, salt, and pepper. Roll the dough thin, cut out circles, place some filling in the center, fold, and seal the edges. Cook the pierogi in boiling salted water until they float, then cook for another 2–3 minutes. Serve hot with butter or fried onion.

  ALBANIA

Traditional Albanian Lakror (Baked on the Saç)

Ingredients : For the dough: 1 kg wheat flour.1 tsp salt.Lukewarm water .2–3 tbsp olive oil

For the filling (classic options): Lakror with onion & tomato (most traditional):

4–5 large onions, thinly sliced, ripe tomatoes, finely chopped

Salt to taste .Black pepper,A little olive oil

 Other traditional fillings:

Leek & onion, Spinach, Cabbage,Pumpkin     

 Preparation

 Prepare the dough

In a large bowl, mix flour and salt.

Gradually add lukewarm water and knead until you get a soft, elastic dough.

Divide into two large balls (one for bottom, one for top).

Brush lightly with oil, cover, and let rest for 30 minutes.Prepare the filling.

Slice onions very thin.Mix with chopped tomatoes, salt, pepper, and a drizzle of olive oil.

Traditionally, the filling is raw, not cooked.Roll the dough

Roll the first dough ball into a very thin, wide circle.

Place it on a floured surface or directly on the baking tray/saç.

Spread the filling evenly.Cover with the second thinly rolled dough.

 Seal & decorate. Fold and crimp the edges by hand.

Prick the top lightly with fingers or a fork.

Drizzle a little olive oil on top.

 Bake

Traditional way:

Bake on a saç (metal lid) covered with hot embers for about 30–40 minutes

TÜRKİYE

    SARMA

You can reach other Turkish recipe videos that we have prepared .Please scan  qr code.

2 cups rice
1 tomato, diced
1 tbsp tomato paste
2 onions, shredded
200 gr (1/2 lb) grape leaves, fresh/ preserved
2/3 cup olive oil
3 cups water
½ lemon, sliced

INGREDIENTS

2 tbsp dried mint
¼ tsp black pepper
¼ tsp cinnamon
½ tsp allspice
1 ½ tsp salt
½ tsp sugar

In warm water, leave the rice for 30 minutes, then wash and drain.If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.Place each leafon a plate. Put ½ tablespoon of filling on the larger end of it ), fold the two sides in ) and roll it on ()like a cigarette (). Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.ENJOY IT.

                                    For the quiz of our traditonal recipes 

     italy Tiramisù

GREECE - Ermioni

Souvlaki is a popular wrap with pita bread, pork or chicken, tzatziki, onions and other ingredients

Greek salad contains feta cheese, cucumber, tomatoes, onions, olive oil, olives and green peppers

GREECE - Ermioni

Pastitsio is a dish with layers of bechamel sauce, mince and pasta.

Mousaka is a dish with layers with bechamel sauce, mince meat, potatoes and eggplant.

GREECE - Ermioni

Spanakopita is a pie with fyllo pastry, spinach, feta cheese and herbs.

Gemista are stuffed vegetables with rice, herbs, sometimes mince meat and potatoes. The vegetables are mostly peppers and tomatoes.

Zakopane - Poland

Podhale food is hearty, smoky, and perfect for cold mountain days  Zakopane’s traditional cuisine comes from Górale (highlanders) and leans heavy on sheep’s milk cheese, potatoes, cabbage, and meat—simple ingredients, big flavor. Here are the must-try classics:

Kwaśnica (highlander sour cabbage soup)

Moskole (Podhale potato flatbreads)

Placki ziemniaczane po zbójnicku

Sheep’s milk cheeses (Bundz, Bryndza, Oscypek)

To make Kwaśnica you need only a few ingredients:

- sour cabbage,

- smoked ribbs,

- garlic,

- spices- salt, black pepper,

- potatoes

First, you put  sour cabbage and ribbs into a pot, add water and 3-4 cloves of garlic. It has to cook until cabbage and meat on ribbs is soft and tender. It takes 2-3 hours. Then add spices- salt, black pepper, garlic powder. 

In the meantime peel the potatoes, wash them and cook until soft-boiled. 

You serve kwaśnica in a bowl with potatoes and a piece of ribbs. It is a delicious, simple and warming soup, perfect in winter after a day of skiing! 

Enjoy!

Ciecierzyn - Poland

Polish Hunter’s Stew (Bigos)

Ciecierzyn - Poland

Ciecierzyn - Poland

     Tunisia

SPAIN - SPANISH OMELETTE

INGREDIENTS:

INSTRUCTIONS:

CATALONIA - PANELLETS

INGREDIENTS:

INSTRUCTIONS:

1.Boil the potatoes. Let them cool and smash them. 

2.In a bowl, mix the almonds and sugar.

3. Add the smashed potatoes, mix it and stir the mass. 

4.Add the grated lemon and the pinch of salt. 

5.Let the dough rest for two hours.