World cuisines offer a great variety in terms of flavors, tastes and combinations.  The recipes for German and Ukrainian dishes are well known around the world .

Regardless of where your preference lies, each dish is the pure expression of a country’s heritage, geography and culture. And, of course, eating is one of the best parts of any holiday. Discover with us the real soul of German and Ukrainian cuisines.

Germany, Geschwister-schooll-gymnasium

Recipe from Selver

Lahmacun

(also called Turcish pizza)

Ingredients for the dough

* 1 tsp dry active yeast

* 0,5 tsp sugar

* 1+1/2 cup of warm water

* 4,5 cups of flour 

* Little oil to brush the dough    

1. Mix all ingredients togather.
2. Roll it to little balls.
3. Let it stay till the topping is ready.
4. When the topping is ready, just form the dough into a form of a pizza.

Ingredients for the topping

*12oz of minced of lamb

* 1 big onion

* 2-3 cloves of garlic

* 2 Tbsp of butter

* 1,5 cups of parsley

* 1 cup of fresh mint

* 1 medium tomato

* 1 tsp of chili pepper

* 1 jalapeno (optional)

* 1 tsp paprika (optional)

* 1 tsp of cumin (optional)

* salt according to your own taste

* Juice of 1 lemon

* little oil to brush the dough

1. Put the topping on the dough.
2. Put the Lahmacun into the oven at 250 grad Celsi.
3. Let it in the oven till its crispy.
4. You can put parsley or lemon juice on it.

Et voila, Bon Appetit!

Manti

by Meryem

What you need for the dough:

-500 grams of flour

-2 eggs

-1tsp of salt

-175 millilitres of water

Mix all of these things, Until it's a soft dough

when you did this form the dough into a circle, and cut  it into little squares.

What you need for the filling:

-2 onions

-200 Grams of minced meat 

-Parsley

-1/2tsp of Salt

-1/2tsp of Pepper

-1/2tsp of sweet paprika powder

-1/2tsp of Dried mint

Mix everything again and form it into little balls 

  which have the size of the cut dough

After you have filled everything into the dough you connect the corners of the dough and close it

Now you fill a big pot with water and let it boil

When the water has boiled up, gradually add the dough with the filling.

What you need for the souce:

-700 grams of Yoghurt

-1/2 garlic cloves (only if you want)

-1/2tsp of Salt 

Mix, and put it on the Manti 

And on the yogurt sautéed tomato paste

Enjoy!

Lemon cake

by Luna

Ingredients

200g soft butter

 150g sugar

 2 spoons lemon juice

 4 eggs

 250 g flour

1pk baking powder

Stir soft butter with 150 g sugar. Add 4 eggs and 2 spoons of lemon juice. Pour flour. The dough should be liquid. Bake it in the oven with 180 degrees C. Ready cake sprinkle with powder.

Bon appetit!

Tiralice

by Cigdem

Ingredients

1 pack of powdered cream 1 tea glass of cold milk

For Karameli; 1 cup granulated sugar 1 tablespoon butter 1.5 cup water 1.5 tablespoons starch

First of all, place the egg and sugar at room temperature in a deep bowl and beat them at high speed for 8-10 minutes until the color turns light. In fact, it will be more efficient to make the egg by separating the white and yolk.

Cunefe

by Cemile

Boil 2 glasses of water and 2 glasses of sugar.  About half an hour.

Then pluck the kadayif apart

Melting butter

Shake butter and grape syrup over kadayif and stir

Then press into a slightly thin form

Cut mozzarella into slices and place on the kadayif

Then place another layer of kadayif on top and press firmly

Finally you bake it at 200 degrees gold brown.  After it is baked pour the cold sugar syrup over it and sprinkle some pistachios on it.

Enjoy!

Inda-Gymnasium

Aachen, Germany

German Sauerbraten

INGREDIENTS:

1 medium onion, sliced

4 pounds beef rump roast

1 1/2 cup dry red wine

3/4 cup cider vinegar

2 tablespoons sugar

2 bay leaves

8 whole cloves

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme, crushed

1 can (10 1/2 oz. size) double-strength beef broth

1/3 cup cold water

1/4 cup cornstarch

1 teaspoon ground ginger (optional) 

Preparation

Place half of the onion in a deep 2 1/2- to 3-quart bowl. Slash top layer of fat on roast in a crisscross pattern. Place roast in bowl. Top with remaining onion; set aside. In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper and thyme. Over medium heat, bring to a boil. Pour over roast, pushing bay leaves into liquid.

Cover and refrigerate at least 12 hours or overnight, turning several times. 

Transfer roast to a slow cooker, fat-side up. With a slotted spoon, transfer onions to slow cooker. Add beef broth and 1 cup of the marinade; discard remaining marinade. 

Cover and cook on high for 5 to 5 1/2 hours or on low for 10 to 11 hours or until roast is very tender. Transfer roast and onions to a large platter. Cover and keep warm. 

Pour 3 cups of the cooking liquid into a medium saucepan; discard remaining cooking liquid. Over medium heat, bring to a boil. 

Meanwhile, in a small bowl, stir cold water, cornstarch and ginger until smooth. Stir into boiling liquid. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened. Serve gravy separately.

SIDE DISH:

Serve with potato dumpling and red cabbage

Reibekuchen (Potato pancakes)

Ingredients

1kg firm potatoes

1 onion

3 eggs

1level tsp salt  

40g plain flour

100ml cooking oil

Preparation

Peel the potatoes and rinse them. Peel the onion. Grate the potatoes and onion coarsely on a grater. Add the eggs, salt and flour. Put all the ingredients in a bowl and mix well.

Heat a little oil in a pan. Put the mixtur in portions into the pan. As soon as they are in the pan, press the flatten and fry on both sides over medium heat until the edges are brown.

Take the potato pancake out oft he pan of a kitchen paper to absorb excess fat. Serve immediately or keep in a warm place. Continue frying the rest.

If you replace half the flour with 2-3 tablespoons of oat flakes, the potato pancake will be crispier.

You can serve them with:

Applesauce, strips of ham, smoked salmon, ..

Aachener Quarkbalchen

Aachener Quarkbällchen, Aachener Krapfen and Mutzen are typical pastries for Sylvester(New Year’s Day) and Karneval(carnival)

Ingredients

150ml whole Milk

250 g All-Purpose Flour

100 g sugar 

200g quark (curd cheese)                  

Pinch of Salt

1 package Vanilla Sugar

Oil for deep frying

Powdered Sugar  

Preparation

 Heat the milk, mix in the flour and the sugar and take it from the cooker .

Add in the mixture eggs, quark and vanilla sugar. Mix until you get a smooth dough. Heat the oil in a large pot or deep frier to 180 °C. Form little balls with a spoon. Fry the Quarkbällchen for 5 minutes, turne them to make sure that all sides brown nicely. Place fried Quarkbällchen on clean paper towels to absorb excess oil. Allow to cool. Powder the Quarkbällchen with powdered sugar.

Aachener Printencreme

Ingredients

Ingredients:

1 jar of sour cherries

200g herb sprints

4cl. cognac

1 EL Raisins

500g low-fat curd

50 g sugar

2 eggs

200ml cream

Preparation

Drain the cherries well. Coarsely crumble the printen and then chop them fairly finely with a food processor or blender. Soak in some sour cherry juice. Soak the raisins in half the cognac. (if children are to eat it, you can also soak them in cherry juice). Mix the quark, sugar and egg yolk, possibly the rest of the cognac and mix with the Printen mixture). Whip the egg whites and cream until stiff and fold into the cream. (You can also leave out the cream, then the cream is not as rich. Pour layers of cherries and Printen mixture into glasses.

Muuzemandelchen from Cologne

The recipe for Mutzenmandeln, which the Cologne native recognizes as Muuzemändelcher, was made available to us by the brewery "Em Kölsche Boor". Its Cologne cuisine is available in the original Cologne Veedel Eigelstein. Muuzemändelcher are traditionally given at carnival time.

You need:

60g butter

100 g sugar

4 eggs

2 tbsp Rum 

500 g flour

125 g sweet grounds almonds 

2 Liter Öl 

100 g powdered sugar

Preparation

mix all the things together. Make small balls and put they in the pot of hot oel. After that you put  the powered sugar over that. 

Bratwurst with fried potatoes

by Ceren Killinc

Fried potatoes is a general term for various recipes in which raw or pre-cooked potatoes are fried. In traditional high kitchens, fried potatoes refer to potatoes cooked in their skins, then peeled and cut into thin slices, which are fried in butter until golden brown.

Various sausages made from meat are referred to as bratwurst. These are sausages that are intended for roasting or have been roasted

Preparation

Cut the potatoes with their peel into medium thick slices.

Then cut the sausage so that it does nor burst when it is roasted.

Then you fry sausages and the potatoes.

Our dish is ready!

Good Appetite!

Lahmacun with salad

Lahmacun is a flatbread made from yeast dough, which is thinly coated with a spicy mixture of minced meat, onions and tomatoes before baking.

Ingredients

Minced meat, salt, pepper, flour, dough, parsley, paprica, onion, garlic, tomato paste.

Preparation

First you mix the onions and then the others ingredients.

Prepare the dough.

Then roll up the dough and lubricate the paprica mixture and whenever you have fully lubricated one it comes into the silex.

When you're done with the lahmacun, you can start with the salad the way you want.

The finished lahmacun. Enjoy your meal!

Pastmalia

by Nena

Ingredients:

1kg Flour

400g Water

One cube of yeast

2 Teaspoon solt

2 Teaspoon sugar

Preparation

1.Pork, lamb or chicken are used for this specialty. It is important that the salted meat is left for at least 2-3 days, before using it for this pastry.

Knead the dough with flour, water, sugar and yeast. Leave on warm to simmer.

2.While waiting for the dough,prepare the meat. Cut the pre-salted meat into smaller cubes, add black pepper, red oregano pepper and a little oil. Mix everything well.

3.Spread the dough and divide it into 8 noodles. After ten minutes, lightly roll the noodles into an oval shape.

4.We put cubes of prepared meat in the middle of the dough.

5.Bake the trout straight at 250 degrees for 6-7 minutes, then reduce to 200 degrees for another ten minutes.

That's it! Enjoy!

Ukraine, Vinnytsia Gimnasium №6

Uzvar (dried fruits compot)

by Sophia

This is one of my favorite Ukrainian traditional drink.

Ingredients

- Mixed dried fruits / 300-400 gr/ - such dried fruits as: dried apples, apricots, prunes, raisins, rosehip, date, dried cherry. You can take any mix of dried fruits;

- Sugar or honey /to taste/;

- 3 liters of filtered water

Preparation

1. Rinse out the dried fruits thoroughly with a water.

2. Then put the dried fruits into the pot and pour filtered water.

3. Now put the pot on the  stove, cover with a lid and bring to a boil.

Turn the heat off.

4. Add sugar or honey according to your taste.

5. Soak it at 2-3 hours.

 6. Add to the uzvar a piece of orange or lime or lemon, it depends. Also you can garnish your drink with a mint leaf.

This drink served either warm or cold.

Enjoy!

Chicken Kyiv

by Ann

Ingredients

Chicken breast 2 pcs 

Butter 140 g 

Flour 60 g

 Breadcrumbs 140 g 

Eggs 2 pcs 

Milk 100 ml 

Parsley greens 20 g 

Vegetable oil 300 ml 

Salt to taste 

Pepper to taste

Preparation

Step 1. Remove the skin from the chicken breasts.

Step 2. Cover the lumps with cling film and gently beaten.

Step 3. Parsley greens are very finely chopped

Step 4. Using two tablespoons to form a filling of butter with herbs. 

Step 5. Pepper the cutlets and roll them in flour.

Step 6. Preheat oven to 200 ° C. In a pan preheat the oil and fry the cutlets until golden brown, 5 min., Then bring them to readiness in the oven for 10 minutes.

Galushka

by Uliana

Preparation

Melt the butter in a pan. Beat eggs lightly with 1 teaspoon of salt. Sift flour, add beaten eggs, water and 2 tablespoons of melted butter. Knead the dough well, roll komm it out and cut into small pieces. Boil the dumplings in salted boiling water for 5-10 minutes (when the dumplings float to the surface, it means they are ready). Meanwhile, heat the butter in a frying pan, remove the dumplings from the water and transfer to a frying pan. Fry the dumplings in butter and serve with sour cream. If desired, you can add a little sour milk cheese to the finished dumplings.

Bon appetite!

Dumplings with potatoes

by Diana



Ingredients

3 cups (450 g) flour

3 st. spoons of cream

1/2 teaspoon salt

1/2 teaspoon baking soda

about 100 ml (1/2 cup) of room temperature water

For the filling:

5-6 small potatoes (500 g)

2 bulbs

70-100 g of butter

ground pepper

salt

Method of cooking

Peel a squash, grate it and boil it in salted water. Drain the water, put half of the butter in a saucepan and make a puree.

 Stage 1

Finely chop the onion and fry in oil until nicely ruddy.

 Stage 2 '

Sift the flour into a bowl and mix it with the salt.

 Stage 3 '

Add baking soda to sour cream and mix well.

Stage 4

Add sour cream and baking soda to the flour, mix and, stirring constantly and adding water, knead the dough to a medium density.

Stage 5 '

Knead the dough well and wrap it for 15-20 minutes in cling film or balls so that the dough stands a little and does not weather.

 Stage 6 '

Pepper mashed potatoes, add half a fried onion and mix well.

 Stage 7

Cut about a quarter of the finished dough, download from this piece a sausage about 3 cm thick, which you cut into pieces about 1.3 cm thick. Keep the rest of the dough in the film.

 Stage 8

Roll out the pieces of dough into thin circles. Keep the dough pieces under a napkin so that they do not dry out

Stage 9

Put an incomplete teaspoon of filling in the middle of the circle.

 Step 10

Glue the edges of the dumpling carefully. If desired, you can decorate the edge of the dumpling "pigtail".

  Stage 11 '

Dip dumplings in boiling salted water, stir lightly so that they do not stick to the bottom, and cook for 2-3 minutes after rising.

 Stage 12

Remove the cooked dumplings with a skimmer and place in a bowl with the remaining butter. Sprinkle the dumplings with the remaining fried onions and, if desired, cracklings of lard. You can eat dumplings with sour cream.

Ukrainian folk pancake dish

by Kate

Today I will share a recipe for Ukrainian folk pancake dish. The recipe is very easy and everyone can cook it))



Ingredients

6-7 medium raw potatoes

1-2 eggs

2-3 full tablespoons flour

1 tsp salt

black pepper

cooking oil

Preparation

*Peel and wash the potato.

*Grate on a coarse grater.

*Beat in eggs, add flour, salt (for 6-7 medium potatoes, 1 tsp salt without top), add ground black pepper.

*Shuffle. Give a little infusion (10 minutes), the potatoes will release juice and the mixture will be more convenient to spread for frying.

*Spoon the dough with a spoon like ordinary pancakes, fry from 2 sides over medium heat until golden brown. About 7 minutes on each side.

*Serve warm or cold. It’s delicious to add sour cream and garlic sauce to the pancakes!

Bon Appetite!

Cabbage rolls (stuffed cabbage)

by Ann

Ingredients

The composition of the products

 minced water - 120 milliliters;

 white cabbage - 1.2 kilograms;

 vegetable oil - 100 milliliters;

water (boiling water!) for rice - 150 milliliters;

 rice - 150 grams;

chopped parsley - 3 tablespoons;

 bulb - 1 piece;

beef (flesh) - 600 grams;

 salt - 1 teaspoon;

 ground black pepper - 0.5 teaspoons.

For the souce

salt - 2 teaspoons;

 sour cream - 200 grams;

 water - 700 milliliters;

 tomato paste - 200 grams;

 flour - 2 tablespoons;

 sugar - 3 teaspoons;

ground black pepper - 0.5 teaspoons.

Step-by-step cooking pricess

*To begin, prepare rice: it should be poured into a saucepan, pour boiling water, cover and cook for ten minutes on very low heat.  Then leave to cool under the lid.

*Next, take the onion, peel it and cut into small cubes.  Fry sliced onions until transparent in a pan with vegetable oil.

*The white leaves must be removed from the white cabbage and the head must be removed with a sharp knife.

*In a large saucepan put the prepared cabbage, pour boiling water, cover and cook, at constant boil, for about fifteen minutes: until semi-finished. Then put the cabbage in a colander and give time to drain the water.

*Prepare the meat: it must be passed twice through a meat grinder with a fine grid.

*Prepare parsley: it should be washed, dried and chopped with a knife.

*Add water, chopped parsley, boiled rice, salt, ground black pepper, fried onions to the stuffing and mix everything thoroughly.  The stuffing is ready.

*Boiled to semi-finished cabbage should be disassembled into individual leaves, leaf stalks should be lightly beaten.

* We pass to formation of stuffed cabbage.  Put minced meat on a cabbage leaf and wrap it inside.

 *We pass to formation of stuffed cabbage.  Put minced meat on a cabbage leaf and wrap it inside.

*Then breaded cabbage rolls in flour and fry in a pan with vegetable oil on both sides.

*Fried stuffed cabbage should be folded on a baking sheet with high sides.

*Prepare the sauce.  Pour flour into a dry pan, dry over low heat, stirring constantly: until a pleasant nutty smell.

*In another pan, stirring constantly, heat the sour cream, reduce the heat, add the tomato paste and mix vigorously until smooth.

*In a homogeneous mass, with constant stirring, add dried flour, water, salt, sugar, ground black pepper, increase heat and bring to a boil.

*You can adjust the amount of water and spices yourself.

*Next, you need to pour the sauce over the cabbage rolls and send in a preheated oven to 180-200 degrees for thirty minutes.

*Next, you need to pour the sauce over the cabbage rolls and send in a preheated oven to 180-200 degrees for thirty minutes.

*Ready stuffed cabbage spread on a plate, sprinkle with chopped herbs.

*Wonderful stuffed cabbage is ready: their delicious aroma spreads throughout the house.

Bon Appetit!

Syrniki (cheese pancakes)

by Maryna



Ingredients

400 g Cheese (Cottage cheese)

 1 Egg

 3 st.  l.  Flour (and in addition for breading)

 3 st.  l.  Sugar

 3-4 tbsp.  l.  Sunflower oil for frying

 1 pinch Salt

 10 g Vanilla sugar

Step-by-step recipe

1. In a small bowl, place 400 g of cheese, 1 egg, 3 tbsp.  sugar, 10 g of vanilla sugar and 1 pinch of salt.  It is best to use homemade cheese bought at the market.

2. Mix all ingredients until smooth.  You can taste the mixture while mixing and add a little sugar if the cheesecakes are not sweet enough.

3. Add to the cheese 3 tbsp.  .  flour.  If the cheese is too wet, then add 1 tbsp. more flour.

4.Form small balls from the cheese mass, then squeeze them a little with your hands.  To prevent the cheese mass from sticking to your hands, you can lubricate them with a few drops of sunflower oil.

5.Roll the cheesecakes in flour so that they hold their shape better and are fried to a beautiful golden crust.

6.Fry the cheesecakes in a well-heated pan with 3-4 tbsp.  sunflower oil on each side to obtain a golden crust.  Fry the cheesecakes over medium heat, so the cheesecakes are perfectly fried.

7.Place the finished cheesecakes on a plate covered with a paper towel so that it absorbs excess fat.  Serve cheesecakes with jam, marmalade or sour cream.  Or you can just sprinkle them with a little powdered sugar through a fine sieve.

Bon appetit!

Ukraine, Stepanivka Primary School

Dumplings with cottage cheese

by Ivan

Preparation

Mix 1 egg , 1 cup of milk (may be water), and 1 teaspoon of salt.

Sift some flour. Knead the dough.

Roll the dough.

Make thin circles. Prepare a filling for our dumplings: cottage cheese mixed with 1 pinch of salt and dill and 1 egg yolk.

Put 1 teaspoon of feeling in the center of every circle and glue the edges.

Like these!

Put  your dumplings into the simmering water and boil for 10 minutes. Add some butter to our meal.

Treat yourself!

Borsch

by Roman

Ingredients

(This list looks lengthy but the ingredients are simple)

1 Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless *see note)

14 cups cold water

1 Tbsp salt + more to taste

2 large or 3 medium beets, washed, peeled and grated

4 Tbsp olive oil

1 Tbsp vinegar

1 Tbsp sugar

2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)

1 Tbsp butter

1 medium onion, finely diced

2 carrots, grated

2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces

1/2 head of small cabbage, sliced

2 tomatoes, peeled and diced (**see note)

2 bay leaves

1/4 tsp freshly ground pepper

1/4 cup chopped fresh parsley + more for garnish

2 cloves garlic, pressed

Garnish: Sour cream and fresh sprigs of parsley or dill.

Holubtsi

from Roksolana

You need

Prepare all the ingredients ( head cabbage (about 4 pounds), 1 small onion (chopped), 1 carrot, 2 tablespoons butter,1/2 cup sour cream, 1/2 cup rice (boiled), Salt (to taste), Pepper (to taste) )

Separate the leaves from the cabbage and boil them ( they should be soft).

Prepare the stuff : fry 1 grated carrot and chopped onion with some butter. Mix them with rice.

Add minced meat

Put 1 spoon of the stuff onto the leaf and make holubets.

Add to holubtsi some water and put them in the oven.

Bon appetit!

Mlyntsi

from Oleksii

You need: eggs, flour, milk, sugar, oil.Also  jam or cottage cheese for filling.

Mix ingredients.

Fry pancakes

Put the filling on the pancake and roll it down

YUM- YUM!

Ponchyky

by Sofiia

Ingredients

• 500ml - water
• ½ cup - sugar
• ½ tbsp - active dry yeast
• ½ cup - oil+ 35 oz for frying 
• 5 ½ cups - flour

Instructions

• Into medium saucepan add water, sugar and oil. 
• Bring it to a boil stirring constantly. 
• Sat aside to cool. 
• Water with oil must be room temperature before you add yeast. 
• Sprinkle yeast and stir until it completely dissolves. 
• Sift half of the flour and stir the flour in with the dough attachment. 
• Sift the rest of the flour and let the mixer do its job. It takes about 5 minutes. 
• Knead the dough into a ball. Let it rise in warm for 2 hours.

• Dip your finger tips into an oil, than grab little dough into your hand and roll it into a ball. 
• Make the balls flat and cut a hole inside the balls . 
• Fry ponchyky for a few minutes on one side and then - on another.