Romanian Fried Cheese Doughnuts

Ingredients:

Secondary Scool Galbinasi, Romania

Instructions :
Mix the eggs with sugar and a pinch of salt.  Add the cottage cheese, then mix in the flour, baking powder, and lemon zest.

Form small balls from the dough and make a hole in the middle of each.

Fry them in hot oil until golden. Take them out and place them on paper towels to remove extra oil.

Serve warm with sour cream and jam.

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

4th Grade,1st P.S. of Echinae, Raches, Greece, Alexandros Mokias

~Ingredients For the Dough-

 • 1.5 cups warm water (200 ml cup)

* 1.5 cups warm milk

 • 4 tablespoons olive oil

 • 1 packet instant yeast

 • 1 tablespoon granulated sugar

 • 1 teaspoon salt

 • Flour (as much as needed)

      Kayseri Yağıilaması

-Ingrediantsf For the Meat Sauce-

 • 700 grams ground beef

 • 4 medium onions

 • 3 green peppers

 • 3 tomatoes

 • 3 tablespoons tomato paste

 • 3 tablespoons butter

 • 1 cup hot water

 • 1 teaspoon salt, dried thyme, and black pepper

 • 1 teaspoon cumin and red pepper flakes

       Kayaseri Yağlaması

~Instructions

Place all the ingredients for the dough, except for the flour, into a mixing bowl and mix well. Gradually add the flour in a controlled manner. Knead until you have a soft dough that does not stick to your hands. Cover the dough and let it rest (proof) for about 40 minutes. Once proofed, transfer the dough to a floured surface. Divide it into 22-24 equal pieces (balls). Roll out each piece into a thin circle using a rolling pin. Cook each piece in a preheated pan over medium heat until both sides are lightly browned. For the filling, finely chop the onions and peppers using a food processor.

 Heat olive oil in a large pan and sauté the onion-pepper mixture.

         Kayseri Yağlaması

  Add the ground meat (mince) and continue to cook until browned. Add the butter. Once melted, stir in the diced tomatoes and tomato paste.Add the salt and your choice of spices.Finally, pour in the boiling water. Let it simmer for a few minutes, then turn off the heat. Fold the cooked flatbreads and dip the edges into the meat sauce to absorb the flavor. Place the flatbread on a serving plate and spread a generous spoonful of the meat sauce over it. Repeat this process for 12 layers.Top the final layer with a dollop of garlic yogurt.Top the final layer with a dollop of garlic yogurt. With these measurements, you can prepare a total of 24 flatbreads (enough for two 12-layer stacks).

Kayseri Yağlaması

Black Risotto - Crni rižot

Black Risotto is a traditional Croatian food that you can make. All you need is:

INGREDIENTS

-A squid with ink

-Olive oil

-Onion 

-Rice

-White wine

-Fish stock

-Parsley

-Salt

-Pepper

OŠ Smiljevac, Zadar, Croatia

Black Risotto -Crni rižot

HOW TO MAKE IT?

1. Cut the squid into small pieces, chop the onion and garlic. 

2. Heat olive oil in a pan.

3. Add the chopped onion and garlic to the heated olive oil and cook until soft.

4. Add the squid and cook it for a few minutes.

5. Add rice and stir it well.

6. Pour some white wine and wait 1-2 minutes.

7. Add fish stock slowly while stirring.

8. Add squid ink. 

9. Cook it until the rice is soft.

10. Then add salt, parsley and pepper.

DALMATIAN PAŠTICADA

OŠ Smiljevac, Zadar, Croatia

DALMATIAN PAŠTICADA

INGREDIENTS

- beef

- onion

- carrots

- garlic

- bacon

- red wine

- tomato paste

- dried plums

- salt

 -pepper

-olive oil

- water

INSTRUCTIONS

1. Make small cuts in the beef and fill them with pieces of garlic and bacon.

2. Put the meat in a bowl, add vinegar and a little water, and leave it overnight in the fridge.

3. The next day, take out the meat and dry it.

4. Heat olive oil in a pot and brown the meat on all sides.

5. Remove the meat, and in the same pot, cook onions, carrots, and garlic.

6. Add tomato paste and mix well.

7. Put the meat back in the pot and pour in red wine and some water. 

8. Add dried plums, salt, and pepper.

9. Cover and cook on low heat for 2–3 hours until the meat is soft.

10. Take out the meat, blend the sauce, and put the meat back in.

11. Serve with gnocchi or pasta.

         CEIP Miguel de Cervantes Saavedra

Teacher Yolanda & 4A Grade Students

MANCHEGAN GASTRONOMY

Ingredients:

- Large eggplants

-330g of minced beef or pork (you can use

a mix)

- Medium opion

- Ripe tomato-Garlics

-100g of dised serrano ham

-Olive oil

-Salt amd pepper

- A glass of water of wine

- 1 egg (optional)

BERENJENAS RELLENAS

MIGAS MANCHEGAS

Ingredients:

- Of salt bread (preferably from the

proviou day )

-Garlic cloves

-Of pork belly or chorizo coptional but traditional

- Olive oil

- Salt

- Water

- Parprika (optional)

Ingredients:

-Onion

- Green bell pepper

- Red bell pepper

- Zucchinis

-Ripe tomatoes

-Garlic cloves

-Extra virgin olive oil

PISTO MANCHEGO

Ingredients:

- Roasted red peppers

- Tomatoes(roasted or lightly friend

dependingy on the recipe)

- Garlic

- Extra virgin olive oil

- Salt

-Cumin (optional bet common)

- Vinegar(optional

- Canned tuna or hard-boiledeg

(optional toppings)

ASADILLO MANCHEGO

Flour (approx. 150–250 g)

Eggs (usually 1–3)

Milk (about 250 ml)

Pinch of salt (optional)

Flavorings (depending on the version)

Orange blossom water (1 teaspoon)

Cinnamon for coating (to taste)

Anise (optional)

Plenty of olive (for frying the flowers)

Sugar for coating after frying

A flower-shaped metal mold (traditional with the Cross of Calatrava)

  FLORES DE CALATRAVA 

Ingredients:

-Day-old bread (preferably rustic bread)

- Milk

- Eggs

- Olive oil (traditionally from the region)

- Sugar

- Cinnamon sticks or ground cinnamon

- Lemon peel (optional, but very common)

- Honey 

Some older recipes also include:

White wine or anise liqueur to flavor to the milk

  TORRIJAS MANCHEGAS 

Ingredients for Manchego Wafers:

- 1 glass of white wine

- 1 glass of extra virgin olive oil (sometimes

sunflower oil is used, but traditionally olive oil is used)

- 1 glass of fresh orange juice

- Flour (as needed, until you obtain a

manageable dough that doesn't stick to your hands)

- Oil for frying

- Sugar for coating (after frying)

- Optional in some variations: sweet anise and cinnamon for coating

BARQUILLOS MANCHEGOS

Made by Klara Novak, the 6th grade, 

Primary School dr. Franjo Tuđman Brela,Croatia

How to Make Traditional Sarma - PODCAST

Listen to a podcast by:

Marina Sertić, Primary School Vugrovec Kašina

Prigorje is a region rich in tradition, customs, and homemade cuisine. On the tables of our grandparents, there were simple yet delicious dishes prepared from ingredients grown in their gardens, orchards, and fields. This cookbook preserves part of that heritage so that future generations can discover and enjoy it.

Matea Josić, Primary School Vugrovec - Kašina

1. Prigorje Gibanica

Mix the cheese, eggs, and sour cream. Layer the pastry sheets and filling in a greased baking tray. Finish with a pastry sheet brushed with sour cream. Bake for about 40 minutes at 180°C.

Prigorje gibanica was traditionally prepared for holidays, weddings, and larger family gatherings.

Matea Josić, Primary School Vugrovec - Kašina

2. Štrukli

Knead the dough and roll it out very thinly. Fill with cheese, roll up, and cut into pieces. Boil or bake in sour cream.

Štrukli are among the most famous dishes of northwestern Croatia.

Matea Josić, Primary School Vugrovec - Kašina

3. Cornmeal Porridge with Milk (Žganci)

Bring water to a boil and add salt. Add the cornmeal and cook for several minutes without stirring. Then mix thoroughly. Serve with milk.

Žganci were an everyday meal in many Prigorje households.

Matea Josić, Primary School Vugrovec - Kašina

4. Nettle Soup

Sauté the onion and potatoes, then add the nettles and water. Cook until soft, then blend with a hand blender

Matea Josić, Primary School Vugrovec - Kašina

5. Roast Duck with Mlinci

Season the duck and roast until the skin becomes crispy. Pour hot water over the mlinci, drain them, and mix with the roasting juices.

Matea Josić, Primary School Vugrovec - Kašina

Orehnjača is often prepared for Christmas and Easter celebrations.

Mini Dictionary of Prigorje Cuisine

Žganci – cooked cornmeal porridge.

Mlinci – thin baked flatbread that is softened in hot water before serving.

Gibanica – a layered pastry dish made with pastry sheets and filling.

Matea Josić, Primary School Vugrovec - Kašina