Zespół Szkół Nr 3 in Bożków, Poland

  Koronia  Junior High School-  GREECE

MOUSAKAS

  YUMMY!!!

AYŞE GÜNER/NAMIK KEMAL HIGH SCHOOL/TEKİRDAĞ/TÜRKİYE

AYŞE GÜNER/NAMIK KEMAL LİSESİ/TEKİRDAĞ/TÜRKİYE

GJOMLEZE

Macedonian Bakrdan (Traditional Cornmeal Dish)

Macedonian Selsko Meso (Village-Style Meat)

2nd Highschool of Vrilissia, Greece (group 1, M. Giannopoulou)

Magiritsa

(By pupils: Athanassopoulos Giannis, Antoniou Philippos, Karavaggelis Antonis, Glova Deniz)

Magiritsa is a traditional Greek soup consumed on the evening of Holy Saturday, after the Resurrection. It is deeply connected to the Greek Orthodox tradition and customs of Easter.  

After the fast of Lent (40 days), it is the first dish containing meat. It is cooked with lettuce, dill, lamb offal (sykotaria) and rice. The purpose of this dish is to properly prepare the stomach of the believer for the consumption of meat the day after the fast.

Ingredients
1 kg lamb liver
50 ml olive oil
500 g spring onions, chopped
1 onion, chopped
1+½ lt beef stock
100 g rice, glazed
1 bunch dill, chopped + extra for serving

For the egg and lemon sauce

3 egg yolks

Juice of 2-3 lemons

100 ml NOUNOU full cream

Salt/Pepper

Instructions1.Place a pot with enough water, on high heat. Once the water boils, add the liver, cover the pot with the lid, blanch for 10 minutes, drain and set the liver aside to cool.2. Heat another pot over medium-low heat, add 2-3 tablespoons of olive oil, add the spring onions and onion and sauté until wilted.3. Once the liver has cooled, transfer it to a cutting board, chop it finely and add it to the pot with the vegetables along with salt and pepper. Stir and sauté for about 2 min.  4. Then, add the broth, stir, cover the pot and let the food simmer for 1 hour. 10 to 20 min.  before the food is finished cooking, add the rice and dill.

For the egg and lemon sauce: 1. In a bowl, add the yolks, lemon juice and beat well with a hand whisk. Add the cream and mix again.2. With a spoon, pour some of the hot juice from the pot into the bowl, whisking constantly with the hand whisk. 3. Once the egg mixture is hot, pour all the egg and lemon mixture into the pot, place it on medium heat and simmer for 1 to 2 min. 4. Serve the magiritsa, sprinkling with chopped dill and freshly ground pepper.

2nd Highschool of Vrilissia (group 1, Giannopoulou Maria, pupils: Karagiorgos Dim., Karatzas G., Karras E. , Katakouzinos G., Kotsafti M.) 

Melomakarona

Melomakarona is a traditional Greek dessert. They originate from the ancient and medieval "makaria", which was a piece of bread in the shape of modern melomakarona. The word etymologically derives from the Greek words "meli" (honey) and "makaria". They are an integral part of the Christmas holidays.

Melomakarona is a traditional Greek dessert. It is believed that they originate from the ancient and medieval "makaria", which was a piece of bread in the shape of modern melomakarona. The word etymologically derives from the Greek words "meli" (honey) and "makaria". They were established as a dessert of the Twelve Days (from Christmas to Epiphany), by the Greeks of Asia Minor and the Constantinopolitans under the name "finikia". Nowadays they are an integral part of the Christmas holidays, associated with family, hospitality and festive mood

Procedure
1.For the classic melomakarona, we start with the syrup. We put the sugar with the water, the cinnamon stick and the zest in a saucepan to boil for 10 minutes, counting from the moment they boil. 2.We also pour in the honey and let it boil for another 5 minutes. Finally, we pour in the juice and let the syrup cool aside. 3.We preheat the oven to 190°C resist.) 
Dough
1.In a bowl, we pour all the ingredients, except the flour, the soda and the baking powder, and beat them very well until the sugar melts. 2.Add half the flour, the baking soda and the baking powder and knead quickly and crosswise, adding additional flour, until you have a soft dough, without taking much kneading, stop when you have a soft dough that doesn't stick. 3.Immediately and with gentle movements, take 40 gr balls and shape them into long, narrow melomakaronas. 4.Prick them on one surface with a fork or roll them by pressing them on the grater, to get the characteristic pattern. 5.Place them on a baking sheet and bake them in the preheated oven for about 30 to 40 minutes until they are dry inside.

Ingredients
Weight: 2.5 

For the dough

about 1,200g

g. all-purpose

or soft flour

600 ml extra virgin olive 

oil

150 ml oran-

ge juice  zest

of 1 orange

150 ml cognac

 200 g. sugar

 1/2 tsp. salt

 1 tsp. baking soda 

 1 tsp. baking powder 

1 tsp. cloves

1 tsp. cinna-

mon

 1 /2 kg of grated walnuts  for sprinkling

 lots of honey, for garnish

 For the syrup

 600 ml water

 400 g. sugar

 400 g. honey

 1 lemon, juice and zest

1 cinn. stick

SOUVLAKI

In Greece, souvlaki is more than just a meal – it’s a way of life. Whether you enjoy it as a quick lunch, a hearty dinner, or even an evening snack, souvlaki is always a great choice. From pork skewers at family barbecues to chicken skewers at a tavern, this dish is loved by everyone. And the best part is, it’s super easy to make at home!

 Ingredients for the Best Souvlaki Recipe ( Servings: 6 )
For the Kalamakia
800g pork (or chicken breast/thighs or lamb), cut into 2cm pieces
100ml extra virgin olive oil, Juice of ½ lemon, 2 teaspoons mustard, 1 teaspoon dried oregano, Salt and pepper to taste, 8 wooden straws
For Serving:8 souvlaki pitas (at least 16cm)1-2 red onions, sliced1 large tomato, slicedtzatziki (for an authentic Greek souvlaki taste!)Optional: French fries

2nd Highschool of Vrilissia, Greece, group 1, Giannopoulou Maria)

How to Make Authentic Greek Souvlaki 
1. Marinate the Meat
To achieve the juiciest and most authentic souvlaki, the marinade is key. In a bowl, mix together the olive oil, lemon juice, mustard, oregano, salt and pepper. Mix well, add the pork, chicken or lamb and mix until the meat is completely coated. Cover the bowl and leave in the refrigerator for at least 30 minutes (or for more flavor, overnight).

2. Prepare the Straws
Soak the wooden straws in water for about 15 minutes so they don’t burn. Thread the marinated meat through the straws, being careful not to overfill them.

3. Grill the Kalamakia
Preheat the grill or broiler to medium-high heat. Grill the Kalamakia for about 8–10 minutes, turning frequently, until golden brown and cooked through. Brush the pitas with olive oil, season with salt, pepper, and oregano, and grill for 1–2 minutes on each side.

4. Assemble the Authentic Greek SouvlakiPlace a Kalamakia on a warm pita. Add a generous dollop of tzatziki sauce, fresh tomato slices, and red onions. For the ultimate Greek souvlaki experience, add a handful of crispy French fries. Roll up and enjoy!

***HOW TO MAKE ANKARA TAVA(Ankara Stew)*Place the meat in a pot, add water, bring to a boil, then drain the foamy water and add 3 more cups of water and simmer.Strain the broth from the cooked meat and set aside.Put butter in a pot, add the meat and sauté briefly.Add the chopped onion and crushed garlic.Add the chopped bell pepper and tomato, sauté briefly, then add the tomato paste and remove from heat when fragrant.Put olive oil in a rice pot, add the barley noodles and sauté until they change color slightly.Add the sautéed meat mixture to the barley noodles, pour in enough meat broth to cover, add salt and let it cook.Before removing from the heat, add the spices to the cooked dish, mix and let it rest. Originally made with lamb, I made this dish with beef and boiled the meat in a pressure cooker. Enjo

Beytepe Primary School

             ANKARA STEW FROM TÜRKİYE

Delicious! 

Beytepe Primary School

Orange spoon sweets

Ingredients 

Sweet orange: Remove the zest from the oranges and place them in a bowl with cognac and sugar. Store in a sealed jar in the refrigerator. Cut off the lids and score the peel. Boil the oranges in water and bring to a boil. Drain and set aside. In the same pot, boil the sugar, water, glucose, aniseed, cardamom, peels and lemon. Boil for 40-50 minutes.

Mousaka 

the potatoes and layer the ingredients in the same pan with a little olive oil.

Crispy polish pork cutlets – Schabowe         PSP 22 Radom, Poland

 To prepare crispy polish pork cutlets, here is a recipe for the traditional dish for 4 people:

Ingredients:                                     

-800 g of pork ( 200 g per person)
-1 cup of milk

-2 large eggs
-80 g of breadcrumbs
-40 g of wheat flour
-Spices: salt, pepper

-Oil or lard for frying

Preparation:

1. Wash and flatten the meat with a mallet ( thickness- about 0,5 cm  ).

2. Then season  it with salt and pepper.

3. Bread the cutlets: coat in flour, then in beaten eggs, and finally in breadcrumbs.

4. Fry in heated fat  ( about 180° C ). Fry 1 cutlet  for about  3 minutes  each side until golden and crispy.

Serving: Pork schnitzels are best served with boiled fresh potatoes and cucumber salad. 

Traditional Romanian Cozonac (Sweet Walnut Bread)- Romanian recipe

                     Cozonac ( Sweet Walnut Bread) is a traditional Romanian dessert usually prepared for holidays.

                      !!!

YUMMY!

Galbinasi Secondary School, Romania

Experimental Junior High School of Larissa Lefteris and Konstantinos

Experimental Junior High School of Larissa, Lefteris and Konstantinos

                                Moussaka

Moussaka is a traditional Mediterranean dish that is especially popular in Greece. It is a rich and hearty casserole made with layers of eggplant, minced meat—usually beef or lamb—and a creamy béchamel sauce on top. The eggplant is typically sliced and lightly fried or baked before being layered with the savory meat sauce, which is cooked with tomatoes, onions, garlic, and aromatic spices such as cinnamon and oregano.Once assembled, the dish is covered with a thick layer of béchamel sauce and baked in the oven until it becomes golden and slightly crispy on top. The result is a delicious combination of flavors and textures: soft vegetables,flavorful meat, and a smooth, creamy topping.Moussaka is often served warm and is considered a comfort food in Greek cuisine. It is commonly enjoyed as a main course during family meals and special occasions, reflecting the rich culinary traditions of the region.

Experimental Junior High School of Larissa, Lefteris and Konstantinos

 Ingredients:

2nd High school of Vrilissia (Group2)-

Nektaria Kletsa

Vasilopita is a special cake dedicated to Saint Basil the Great (Agios Vasilios), who is known for his kindness and generosity. Inside the cake, a coin is hidden, and when the Vasilopita is cut, each family member receives a slice. The person who finds the coin is believed to have good luck for the rest of the year.The tradition of Vasilopita is an important Greek custom that takes place on New Year’s Day.

The process of cutting the Vasilopita is symbolic. The first piece is usually offered to Christ, the second to the house, and then slices are given to each member of the family in order of age. This tradition brings families together and creates a sense of joy and unity.

Vasilopita is not only a dessert but also a meaningful way to celebrate the beginning of a new year with hope, happiness, and good fortune.

Vasilopita-cake

Preparation
Preheat your oven to 180°C.

Grease a circular cake pan (approx. 28-30 cm) with butter and dust it with a little flour.

Sift the flour and baking powder together in a bowl and set aside.

Step 1: The Meringue
In a clean bowl, whisk the 5 egg whites with a pinch of salt until stiff peaks form.

Set the meringue aside; this will make your Vasilopita fluffy.

Step 2: Creaming the Butter
In a large mixing bowl, beat the 250g butter and 400g sugar for about 5–10 minutes until the mixture is light, airy, and pale.

Add the 5 egg yolks one by one, beating well after each addition.

Add the vanilla extract, orange zest, cinnamon, and clove. Mix to incorporate the aromas.

Step 3: The Liquid Mix
In a separate cup, dissolve the ½ tsp baking soda into the 120g orange juice (it will foam up, so do this over the bowl). Pour it into the butter mixture.

Add the 120g milk and 80g cognac. Mix gently.

Step 4: Combining Ingredients
Lower the mixer speed and gradually add the sifted flour mixture.

Fold in the 80g chopped walnuts using a spatula.

Finally, gently fold the meringue into the batter using a spatula with "down-and-over" motions to keep the air in the mixture.

Step 5: Baking
Pour the batter into the prepared pan.

The Coin: Wrap a coin in aluminum foil and drop it into the batter (push it down so it’s hidden).

Bake for approximately 55–60 minutes. To check if it’s ready, insert a toothpick; it should come out clean.

Step 6: Finishing Touches
Let the Vasilopita cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cold, dust generously with powdered sugar.

You can use a stencil or almonds to write the year (e.g., 2026) on top.

And before you cut it, wish Happy New Year!

Mpoumpous-Eleana-Loukia

stuffed vegetables (tomatoes and peppers)-

                              Gemista

Eleana, Loukia

Ingredients: Tomatoes, peppers, 1-2 onions (for the filling), 1 cup of glazed or Carolina rice, olive oil, parsley, dill, mint, salt, pepper, a few potatoes

Preparation: Drain the vegies and keep the fresh

Filling: Sauté onion, add tomato pulp, rice, herbs, and water. Simmer for 10 to 15 minutes until the liquid is absorbed

Baking: Fill the vegetables (not all the way to the top, because the rice will puff up) place the ‘’lids’’, put the tomatoes in between, drizzle with olive oil and bake at 180 C for about an hour and a half.

Serve with baked or fried potatoes and enjoy this delicious food!

Did you know? In Greece, we have two main versions: "Orfana" (meaning 'orphans' – with just rice and herbs) and the version with minced meat! 

Both versions are delicius!! 

And of course we prefer feta cheese on the side!!!

Apostolis

Ingredients: 

2 or 3 kg of fresh river fish (carp, catfish, pike)

3 l of water

tomato juice 

3 onions

hot paprika powder

sweet paprika powder

salt

noodles

Fiš-paprikaš - a traditonal Croatian fish stew

Preparation: 

To make a real Baranja fish stew, you need to get about 2 or 3 kilos of fresh river fish like carp, catfish, and pike, and then you chop them into thick pieces. 

First, you put three really finely chopped onions in the bottom of a big copper pot and put the fish right on top of them. Then you pour in about 3 liters of cold water and a little bit of tomato juice. 

You have to cook this over a really big, hot open fire because it needs to boil super hard to make the sauce thick and red. When it starts bubbling, you throw in about 4 big spoons of that special red paprika powder from Baranja; some sweet and some spicy, and some salt too. 

Let it cook for about 45 minutes, but the most important rule is that you can’t stir it with a spoon or you'll mush up the fish! Just wiggle the pot every now and then instead. 

When it’s finished, serve it hot with long noodles and enjoy!