KURU KÖFTE TARİFİ

Ingredients for Dried Meatballs Recipe (Squishy)

500 grams ground beef

1 cup of dry bread

2 onions

Half a bunch of parsley

1 teaspoon of Black Pepper

3 teaspoons Cumin

1 teaspoon pocket soda (baking soda)

3 teaspoons of salt

1.Let's grate the onions.

2.Finely chop the parsley.

3.Let's take it on a tray and add spices, ground bread and salt.

4.Let's knead well. The more we knead, the more delicious meatballs we will have. Let's give it the shape 

5.Chill in the fridge if you wish and have time.

6. Rested meatballs are much tastier for your information.

7.Let's fry in oil and serve hot.

Enjoy your meal.

ORHANGAZİ İMAM HATİP SECONDARY SCHOOL

*Recipe by Hale

*Prepared by Beyzanur, Busenur and Hale.

Halime GÜN-Orhangazi İmam Hatip Secondary School /Söğüt/Bilecik/TURKEY

             KUTİLİK (İÇLİ KÖFTE ) 

Ingredients:

  for outer part,                      for mixture part,

                                                          1 teaspoon of tomato paste

1- Firstly, add salt and bulgur.

2- Secondly, pour hot water and let it rest

3- Then, pour warm water and knead it.

4-  For mixture part, add oil in the pan and cook the onion.

5- After that, put the mince.

6- Add the spicy.

7-  a piece of dough is cut off and add the mixture in the dough.

8- Boil the hot water in the pot and  boil the dough.

9- You can fry the dough.

         BULAKBAŞI SECONDARY SCHOOL

   * It was made by Zeynep.

 ASLIHAN ÜRÜN / BULAKBAŞI SECONDARY SCHOOL - ULUDERE- ŞIRNAK- TURKEY

                             ARMENIAN GATA

Ingredients:

 1 teaspoon wheat flour.

- 3 cups of matsoni

- 1 glass of oil

  - 200 g of soda

-1 tsp without a slide of eggs -

-2 pcs. salt -

-0.5 tsp vanilla sugar - to taste.

for the filling: wheat flour - 1 cup granulated sugar - 1 cup butter -150 gr.

Armenia/Vedi Basic school N2 

Gata was made by Mane 

ESPİYE ATATÜRK SECONDARY SCHOOL

Recipe by Mete and Egemen

Prepared by Süheda

Derya ÇAGLAYAN/ESpiye Atatürk Secondary School/Espiye/Giresun/TURKEY

               Pancar Çorbası ( Beetroot Soup)

Ingredients

beetroot

boiled corn

boiled bean

1 potato

corn flour

butter

tallow

chili pepper

salt

Recipe 

Chop beetroot in small pieces.

Put them into boiled water.

Add corn,potato and bean.

Boil them until they cook.

Add some cornflour and salt.

In a pan, melt butter and tallow.

Add chilli pepper.

Put this mixture on the soup.

Serve with corn bread and pickle.

Enjoy it.

     Slurry Recipe (Urgup Region)

Ingredients

-4 glasses of water

-1 cup of molasses

-1 cup of flour

-25 g margarine

-Optional walnuts

Fabrication

In a saucepan, add the flour, molasses and water. We mix it well.

Put it on the stove and stir until it boils. After getting the consistency, add the margarine on it. After the margarine melts, we take it from the stove. We pour it on a serving plate and sprinkle walnuts on top.

Our dessert is ready. Bon Appetit.

-Prepared by Ecrin.

-Hatice ZENGİN - Ürgüp Atatürk Secondary School - Ürgüp/Nevşehir/Türkiye

TURKISH COFFEE

In Turkish culture, Turkish coffee is drunk after a meal and it is very healthy.

Ingredients 

- Coffee 

                                                            - Sugar

             - Water  

METHOD:

-Add 2 teaspoons of coffee per cup and as much sugar as you want to the coffee pot. 

-Then put 1 Turkish coffee cup of cold drinking water for each cup. 

-Mix the coffee and sugar with the water so that they are thoroughly wetted and dissolved. 

-Watch the coffee pot approach the boiling point on low heat until foam forms on it. 

-Before it starts to boil, take it from low heat and share the coffee foam that rises on the upper layer equally into the cups.

*Prepared by Turgutlu Science and Art Center

Ebru ILIMAN-Turgutlu Science and Art Center/Manisa/Türkiye

Hello, I will introduce you semolina halva.

materials

Half a pack of margarine

1 glass of flour

1 glass of sugar

1 glass of oil

Presented by: Irmak/ Çekmeköy Secondary School Fatma AçıkGÖZ- iSTANBUL Çekmeköy

IRMAK- ÇEKMEKÖY ORTAOKULU

We also roast the semolina. We bring our sherbet together with this mixture. Our dessert is ready.

Our halva is served last with hazelnuts. Enjoy everyone.

                         MANTI 

          ( Traditional Turkish Food)

* Recipe by Gülbahar

* Prepared by Hilal

AYŞE AVCI - Hoca Ahmet Yesevi İmam Hatip Secondary /High School

Toroslar/Mersin/TÜRKİYE

 Ravioli Revipe (Mantı Tarifi )

For The Dough( Hamuru için ) 

* 3 Cups Flour

* 1Glass of water

* 1 Teaspoon of salt

For The Mortar ( Harcı için)

* 250 Grams ground beat

* 1 Onion

* 1 Teaspoon of salt

* 1 Teaspoon of black pepper

* 1 Teaspoon paprika