Cultural Heritage 5

Cooking & Traditional Tastes

Istituto Comprensivo Parco di Veio - Rome, Italy

There are lots of typical Italian dishes, such as:

Lasagne Tortellini

Ravioli

Pastiera

For more Italian Recipes: Babà

But Our favourite Italian food is Pizza

http://bit.do/recipes2019

It is the most famous Italian food... 

Here is a short history of Pizza:

The first pizza was very simple, it was flat bread topped with herbs and olives. When tomatoes were brought to Italy by explorers from America in 1600s, they put tomatoes on this flat bread.

We learn from an old story that in 1889, in honour of Queen Margherita of Italy, the pizzamaker Raffaele Esposito created

"Pizza Margherita"

with tomatoes, mozzarella and basil, which contained the red, white and green colours, they represent the Italian flag.

The "Margherita Pizza" was born. We love Pizza!!!

Ukrainian National Dishes

holubtsi

Borscht

banosh

Chicken

Kyiv

dumplings

Ingredients:

flour-1 glass, water-0,5 glass, vegetable oil-1,5 tbsp,salt-1 pinch,cherries-250 g,sugar-3 tbsp

Try to cook!

Yummy!

Grilled Sardines

Portuguese Mixed Boiled Meats

Green Broth

cataplana

Codfish à Brás

Portugal traditional food is based on fish, sea food and meat, grilled, fried or cooked in stews. We use many spices such as pepper, piripiri,cinnamon, paprika and bay leaves, influence of our time as explorers and colonial holders. Portugal has also a big conventual sweets tradition with many pastries made of egg yolk and lots of sugar. They are all sweet tooth delights

Grilled Octopus

Francesinha

Custard pastry

Cornucópia de Alcobaça

Romanian food is delicious. Coming in Romania is a must for any travel enthusiast and food lover, because there is a such a richness in terms of traditional cuisine.

" ROMANIAN

TRADITIONAL

FOOD"

FLORINA

Balmos

Tripe Soup

Radauti Soup

MICI- The most popular Romanian grill

Roasted Eggplant

Salad

Lamb Drob

Moldavian Stew

Alivenci

Papanasi with sour cream and jam

The recipe for PAPANASI

Ingredients

500 g fresh cottage cheese or ricotta

2 eggs

100 g semolina

150 g flour

2 tablespoons sugar

1/2 teaspoon baking powder

1 teaspoon vanilla extract

Sicilian food

Daniela Praino

Reneta Raicheva & Bulgarian Team

Banitsa is a traditional Bulgarian recipe that consists of eggs and cheese between filo pastry sheets formed in a spiral before baking.

Tarator consists of yogurt, cucumbers, garlic, walnuts, dill, oil (often sunflower) and water. It can be served with ice. Some local variations replace the yogurt with water and vinegar and nuts with bread. Other rarer variants replace the cucumbers with lettuce or carrots.

Moussaka is beloved Balkan and Middle East dish. Its preparation depends on the region. In Bulgaria Moussaka is based on potatoes and ground meat. The meal is served warm and Bulgarians eat it very often simply because it’s super delicious and easy to cook. 

Recipes

Traditional Greek Food

Traditional Greek food is based on olive oil, fresh

fruit and vegetables, meat and fish and lots of spices.

No visit to Greece will be complete if you do not try some of our delicious dishes accompanied with vine or ouzo.

Mandalo Primary School Greece

Lentil soup

Ingredients: Method:

1/2kg lentils Clean and wash the lentils. Pour 6 teacups of water in a pot

1 medium onion Add the lentils, the chopped onion, the garlic, the tomato

2 gloves of garlic paste and the bay leaves. Add the olive oil, the salt, pepper

1/2 teacup olive oil and a bit of vinegar. Cook the soup for another 15'

1-2 bay leaves until it has thickened. Serve the soup in a bowl and drizzle

1 tablespoon of tomato paste vinegar on top. Enjoy!

Salt, pepper, vinegar

Lentil soup

Gyros (kebab)

Grilled Sardines

Greek Salad

Meat balls

(children's favourite!)

Follow the link for the recipe of Greek Tsatsiki

http://tinyurl.com/y3ldabz5

Greek Tsatsiki



Lithuania

Traditional Dishes

Lithuania

Traditional Dishes

TURKEY- GÜLŞEN KORUCU

SAİMBEY SECONDARY SCHOOL

TURKISH TRADITIONAL RECIPES

LET'S TRY AND TASTE THEM !yUMMY!

CULTURAL HERITAGE 5

TURKISH TRADITIONAL RECİPES

1 ST RECIPE : Homemade Manti (Traditional Turkish Dumplings)

Ingredients

2 cups flour - 1/2 teaspoon salt -- 2 eggs -- 1/2 teaspoon water, ---or as needed2 onions, peeled --- 1/2 pound ground beefsalt and pepper to taste----3 tablespoons vegetable oil --- 1 tablespoon red pepper flakes ---- 1 tablespoon minced garlic

--1 (8 ounce) container plain yogurt

1.Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.

2.Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.

3.Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.

https://youtu.be/H7IjV1oZ2Ew

4.Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.

5.Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.

6.Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

2 nd recipe : lentil ball

1 3/4 cups water1 cup red lentils

3/4 cup fine bulgur (cracked wheat)

3 tablespoons olive oil

7 spring onions, finely chopped, or more to taste

1 1/2 tablespoons tomato paste

1/2 bunch parsley, minced

1/2 lemon, juiced

1 1/2 teaspoons red pepper flakes

1 teaspoon ground cumin

1 teaspoon salt

https://youtu.be/YtjEPUzL1ro

1. Combine water and red lentils in a saucepan; bring to a boil. Reduce heat and simmer until water is absorbed, about 10 minutes. Stir in bulgur and remove saucepan from heat. Cover and let stand until bulgur absorbs the residual moisture, about 5 minutes.
2. Heat olive oil in a skillet over medium heat. Cook and stir spring onions until softened, 3 to 5 minutes. Stir in tomato paste; cook for 2 to 3 minutes.
3. Combine red lentil mixture and onion mixture in a large bowl. Add parsley, lemon juice, red pepper flakes, cumin, and salt; knead by hand until evenly distributed.
4. Shape mixture into small logs or round balls and arrange on a plate. Cover with plastic wrap to prevent the tops from drying out before serving.

3 RD RECIPE : Turkish Mosaic Cake

1 pound / 500 grams petit beurre biscuits

1 cup sugar

½ cup cocoa powder

1 tsp. vanilla extract

4 eggs

1 cup / 225 grams butter

3 ounces / 80 grams bitter chocolatea long,

narrow loaf panclean plastic bag, cut open to make a rectangle

https://youtu.be/cv7IKwVZWJY

preparation:

Next, whisk the sugar, vanilla, and cocoa powder into the butter and chocolate and mix well. Whisk in the eggs and mix well until thickened.

In a large mixing bowl, combine the broken biscuits and the chocolate mixture by turning it gently with a wooden spoon until all the crackers come in contact with the chocolate.

Line your loaf pan with the clean plastic sheet.

Then, fill the pan over the plastic and pack the mixture down as tightly as you can with the back of the spoon.

Once all the mixture has been packed down, smooth the top, then close the edges of the plastic over the top.

Refrigerate the mosaic cake for several hours or overnight before serving.

When the cake is set, unwrap the plastic from one end and begin slicing it. Close the plastic again and keep your cake in the refrigerator for several days.

4 TH RECIPE : Turkish Semolina Halva

https://youtu.be/vjhST7s3CII

Ingredients

5 cups water

3 cups white sugar

2 cups butter

2 1/2 cups semolina flour

1/2 cup pine nut

PREPARATION:

Combine water and sugar in a saucepan. Bring syrup to a boil.Combine water and sugar in a saucepan. Bring syrup to a boil

Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.

Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

The best food

from the

West of Ukraine

Dolishniy Shepit team

banush

Ingredients

250 gr of corn flour

450 ml of water

450 ml of sour cream

a little butter

some salted curds

https://www.youtube.com/watch?v=8lWPeMespyo

deruny

Ingredients:

700 gr of potatoes

2 onions, 1 egg

2 spoons of flour, some oil

salt and pepper

https://www.youtube.com/watch?v=tldAg8LhzfA

white mushrooms

in a sour cream sauce

Nilay Kıymacı /Turkey

Denizciler Mustafa Kemal Primary School

Stuffed Meatballs(İçli Köfte)

Içli Kofte recipe material

For outside

1.5 thin cup patties bulgur

1 tea cup grits

1 teaspoon powdered red pepper

1 teaspoon pepper paste

Less than 1 cup of water

1 teaspoon of salt,1 cup cold water

For the inside,

Tablespoon liquid oil,300 g of ground beef,3 medium onions,half ateaspoon past,half of parsley,1 small tea cup small piece of walnut,salt,chili peppers,black pepper

To fry;

The onions are finely chopped.Oil is added to the pan,onions are

added and roasted until pink.Grilled onions are added to the minced meat until the juice is roasted on low heat.Its then added to the tomato past more 3 min.Spices,salt,walnut and finely chopped parsley are added and the bottom of the cooker is closed leave the cool.Slightly larger pieces are removed from the walnut and the water between the fingers is removed and opened thinly.

EROL YILDIRIM

YILDIRIM BAYAZIT

PRIMARY SCHOOL