One of Antakya’s two kebab specialties, Tepsi Kebabı (tray kebab), is traditionally prepared by kneading minced meat with finely chopped onions, spices, and herbs. Then, this mixture is molded into a large circular baking tray and topped with tomato sauce before it is baked in a stone oven. 

MELTEM GÜNEŞ-DÖRTYOL İHL

Livia Marilena Gherghel/ Theoretical High School ”Ion Constantin Brătianu„Hațeg, Romania

Ligia Marginean/ Theoretical High School ”Ion Constantin Brătianu„Hațeg, Romania

Rukiye Büşra DEMİR / Ulubatlı Hasan İHO / Konya

Konya-style meat bread

Konya meat bread is a famous dish from the Konya region, made by spreading a minced meat filling over thin dough. Its origins date back to the Seljuk period and the nomadic Turks; the thinly rolled dough is baked quickly in a stone oven with the filling on top.

Ankara -Ankara Tava

Ankara Tava is a regional dish made by simmering diced lamb with onions in a pressure cooker, then sautéing barley couscous in butter and cooking it in the meat broth in the oven or in a pot, similar to pilaf. It is flavored with tomatoes, peppers, and plenty of garlic.

Mersiye YILMAZ ASLAN- Şehit Mehmet Çetin Secondary School

Merzifon keşkeği is a traditional, geographically protected dish unique to the Merzifon district of Amasya. It is cooked in stone ovens, in earthenware pots, for approximately 12 hours over a wood fire, using beef, chickpeas, and a special type of cracked wheat (egg wheat). Prepared by pounding the mixture with a wooden spoon until it reaches a chewy consistency, this delicacy is served with a butter sauce. Especially popular on holiday mornings, Merzifon keşkeği, prepared in earthenware pots in ovens, is one of the most important gastronomic treasures of the region.

Atanur YILMAZ - Amasya

(Merzifon Keşkeği)

Şehit Teğmen Ahmet Çıtak Primary School

Traditional Coliva Recipe (Sweet Ritual Wheat)

Rinse the wheat in cold water several times until the water runs clear. Place the wheat in a large pot with 1.5 liters of water and a pinch of salt. Bring to a boil, then reduce heat to very low. Let it simmer without stirring too much until the water is absorbed and the wheat is tender.  Add the sugar while the wheat is still hot, stirring gently. Cover the pot with a damp clean cloth and leave it to cool completely. This helps the wheat bind together. Once cold, add ground walnuts, lemon and orange zest, and vanilla/rum essence. Mix well. Place the mixture on a large platter and shape it into a mound or rectangle. Cover the top with a layer of finely crushed biscuits or powdered sugar. Use cocoa powder and a stencil to create a cross, and garnish with walnut halves or colorful candies. 

Hritcu Gabriela, Sc ”Al I Cuza”, Podu Iloaiei, Romania 

Basalla is a traditional stew from the Besni district of Adıyaman, prepared with lamb, chickpeas, and fine bulgur meatballs. It's a rich, creamy, and intensely flavored dish, flavored with sumac and mint. Known as a popular main course frequently consumed during the winter months, it's a staple for local producers.

Elif Gül KURT  Besni/ADIYAMAN

(Basalla)

Şehit İmam Tan Secondary School

                           Neriman DİLEK CUMHURİYET ORTAOKULU PERTEK/TUNCELİ

In some regions, it is also known as 'wild leek' or 'kirkish grass'. Since it is rich in iron  , it has a positive effect against anemia and hair loss. It is frequently consumed especially in Tunceli cuisine

.   .INGREDIENTS: 2 tablespoons of olive oil, 1 onion, 1 teaspoon of tomato paste, half a kilo of cherry, 1 tablespoon of bulgur, salt, pepper

HOW TO MAKE:

Placing and making an oil. Wrap and fry the onion.

Add the tomato paste and continue frying. Add the finely chopped ingredients, bulgur and salt. When the bulgur softens it hot enough to cover it, complete the details and mix.
 Remove from heat and let rest for 10-15 minutes, then serve. Enjoy your meal in advance.