This cookbook was made as part of the eTwinning project Europe - We are all different but the same. The students presented recipes that are traditional for the area where they live.

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Analı Kızlı from Malatya, Turkiye

prepared by Mahmut Kömürkara Imam Hatip Secondary School

What is Analı Kızlı?

prepared by Mahmut Kömürkara Imam Hatip Secondary School

It is a famous dish in Malatya.

There are small and big meatballs.

We made meatballs with bulgur.

Recipe of Analı Kızlı

prepared by Mahmut Kömürkara Imam Hatip Secondary School

Fry onions with mince.

Pour hot water into the bulgur and cover it.

Add tomato paste, egg, salt to bulgur and knead it.

Make meatballs, hollow out, fill with mince, and close.

Make some small rounds without mince.

Cook them in tomato paste.

Fun Facts about Analı Kızlı

prepared by Mahmut Kömürkara Imam Hatip Secondary School

According to first story,

small meatballs are made by daughters

big meatballs are made by moms.

According to second story,

a mom and a daughter are offended

they made peace and made this dish

Kiraz Yaprağı Sarması from Malatya, Turkiye

prepared by Mahmut Kömürkara Imam Hatip Secondary School

What is Kiraz Yaprağı Sarması?

prepared by Mahmut Kömürkara Imam Hatip Secondary School

It is a kind of sarma.

We use cherry leaves.

But there is no cherry in it.

And we cook it with ayran.

Recipe of Kiraz Yaprağı Sarması

prepared by Mahmut Kömürkara Imam Hatip Secondary School

Prepare a bulgur mixture.

Boil the cherry leaves for 5 minutes.

Wrap the bulgur mixture in leaves.

Cook it with ayran (made of yoghurt).

For service, fry onions with tomato paste and pour it on leaves.

Fun Facts about Kiraz Yaprağı Sarması

prepared by Mahmut Kömürkara Imam Hatip Secondary School

They call it "Sultan's dish" in Ottoman.

It is sarma made by cherry leaves,

but there is no cherry in it,

and cook it with ayran (liquid of yoghurt)

It is geographical cultural dish of Malatya

"Su Böreği" from Adana, Turkiye

Prof. Dr. Fuat Sezgin Secondary School

"Su Böreği"

The famous pastry of 19th century Ottoman cuisine is now known in almost every region of our country and is included in the menus of patisseries and pastry shops in many cities in Turkey...

The specialty of this delicious and soft pastry is that it has plenty of egg and the phyllo pastry is boiled in water before being put in the oven.

Ingredients

For the dough: 4-5 glasses of flour (550 gr), 6 eggs, 2-3 tablespoons of water , 1 teaspoon of salt

For the filling: 350 gr feta cheese, 1 bunch of parsley

For between the phyllo dough: 250 gr butter

How to Make "Su Böreği"

-Put the flour in a kneading bowl, add the eggs, salt and a spoonful of water and knead well. Prepare a soft dough with the consistency of an earlobe and divide it into 10 equal pieces, roll into balls and rest for 30 minutes.

-For the filling, mash the cheese with parsley. Roll out the rested dough as thin as phyllo dough, boil it in water for a short time, drain it and place it on a greased tray. Grease the layers of boiled dough with melted butter until you have five layers, then add the cheese mixture. Repeat it with the remaining dough. Finally, grease the top and bake at 150 degrees Celsius.

- When the pastry turns golden brown, remove it from the oven, cool it a little, cut it and serve it warm.

Prof. Dr. Fuat Sezgin Secondary School

"Kebap" from Adana, Turkiye

The Origin of Kebap

The Turks' nomadic lifestyle in Central Asia required them to use different methods to preserve and cook meat, and the tradition of cooking meat on skewers emerged as Turks migrated from Central Asia to Anatolia.

Ingredients

500 g minced meat

1 onion

100 g tail fat or two tablespoons of butter

2 cloves of garlic

1 capia pepper

1 teaspoon of pepper paste

You can also add salt, black pepper and optional chili powder.

How to Make "Adana Kebap"

First, grind the onion and capia pepper in a food processor or chop them finely. Squeeze the water thoroughly. Add it to the minced meat. Add salt and black pepper, knead it well and put it in the fridge to rest...

Now take the rested minced meat into fist-sized pieces and put them on a skewer. If there are no skewers, thread them on wooden sticks. Shape it into a kebab and cook it in a cast iron pan or a normal pan. Now it is ready to serve.

Let's serve it with tomatoes, pepper and onion in lavash bread.

"Bici Bici" from Adana, Turkiye

Prof. Dr. Fuat Sezgin Secondary School

Ingredients

-2 liters of water

-1.5 cups of starch

-1 tea glass of sugar

For sherbet[karsambac] ;

-1 teaspoon bici dye

-2 tablespoons of rose water

-2 cups of sugar

How to Make "Bici Bici"

-First boil 2 liters of water with 1 tea glass of sugar. Dissolve starch in 1 glass of cold water, then gradually add it to the boiling water while stirring constantly, and boil for 5 minutes. Remove from heat and pour into a tray, then refrigerate.

-Mix all syrup ingredients with 2 liters of water, refrigerate until frozen.

-During serving, chop some starch cubes, grate the frozen syrup over it, optionally sprinkle with powdered sugar and rose water.

Enjoy your dessert!

About "Bici Bici"

Bici Bici is a well-known dessert in Adana and usually preferred in summer because of its cooling effect in Adana's scorching summer heat.

The dessert named after the sound made when starch is compressed between the fingers :)

WHAT IS "RAMAZAN PİDE"? (RAMADAN PITA)
Hi, dear friends, You can eat Ramadan Pita for iftar dinner during Ramadan month.Ramadan is the time when Muslims fast for one month of the year. That is why this month is called the month of Ramadan. Fasting is a worship in this month. People can not eat or drink anything at certain times of the day this month. The reason for this is to strengthen people’s empathy. Many people in the world are struggling with poverty and hunger. The reason why people go hungry this month is to understand the poor and hungry people. In this way, they should understand how they are doing and help them. In the month of Ramadan, all people help each other. Food is given to people who need food. Money is given to people who need money. Everyone helps each other. In this way, the importance of helping people is emphasized while the poor people are happy. At the same time, fasting has many benefits for the human body. Some of these are the removal of toxins accumulated "

INGREDIENTS

4 glasses of flour

2 glasses of warm water

1 packet of dry yeast or fresh yeast

1 dessert spoon salt

1 dessert spoon sugar

sesame

black cumin

For sauce

2 spoon flour

50 ml cold water

50 ml boiled water

1 dessert spoon grape molasses

INSTRUCTIONS

Firstly , put the flour , dry yeast , salt and sugar in a bowl and stir them

Add 2 glasses of warm water on them and knead it well

Cover the bowl with a stretch film and wait 30 minutes for fermantation

Divide the dough to evenly parts and roll them

Pour some flour on a tray and put the dough on it and roll out it with your hand and cover the dough with a cloth and wait 15 minutes

For sauce . put 2 spoon flour and cold water in a bowl and mix them well , then add the boiled water and molasses and mix them well

Spread the sauce on the dough and decorate the dough by dipping your hands on the dough

Pour sesame and black cumin on them

Preheat oven to 240 degrees before baking.

Put the pita on the tray.

Bake it in a 220 degrees oven for 15 minutes

You can serve it hot.

WHAT IS "KEŞKEK"?

Hello friends! I have given the recipe for dish of mutton . I am sure that your main or snacks will be indispensable. You can find the ingredients for this recipe in every grocery store.

You can eat it for breakfast or dinner if you want. But , Keşkek, made especially on weddings and special occasions, is one of the most famous dishes of Anatolia.

INGREDIENTS

500 grams cracked wheat

1 glass chickpea ,

800 grams lamb meat

1 onion

1 dessert spoon of salt

1 tea spoon of black pepper

For sauce

butter

tomato paste

INSTRUCTIONS

Wash and drain cracked wheat and put in a deep pan. Add the lamb, finely chopped onion, and salt. Then, add 5 glasses of water. Cook over low heat.

Put the meat in a separate bowl after it has softened. Crush the meat. Add the wheat and mix them.

Add salt and pepper. Cover the pot and let it cook for about 2 hours.

After cooking, mix the ingredients with a wooden spoon.

Melt the butter in the pan and add the tomato paste.

Pour this sauce on the prepared keşkek and it is ready to serve.

*** Tips

Soak the wheat or chickpeas overnight in water so that they are not raw.

While cooking , you can mash the meat and cracked wheat with a wooden spoon.

WHAT IS "MENEMEN"?(Spicy Turkish Omlette)

Hello . This recipe is indispensable for the rich breakfasts of Turkish cuisine.. Turkish breakfasts are rich in variety as well as Turkish food. The reason why it is so rich is that the Turks attach great importance to breakfast. Breakfast is an indispensable meal of the day, both in terms of health and development. Menemen is a food that decorate the breakfast table in Turkey. In addition, the content of this flavor is very rich in vitamins. Thanks to the acids it contains, it is known to be good for stomach and intestinal problems. It also minimizes sleep problems, obesity and memory problems.

INGREDIENTS

3 spoon olive oil

1 dessert spoon butter

1 onion

4 tomatoes ( or tomato sauce )

2 green peppers

3 eggs

1 dessert spoon salt

1 teaspoon ground black pepper

1 teaspoon flaked red pepper

INSTRUCTIONS

Chop onion and put them into a pan after you melt the butter. Cook onions

for 2-3 minutes until they turn pink softly. Then add the green peppers that

you already chopped as thin rings. Saute the green peppers for 2 minutes.

After that, add the tomatoes which were already cut down into small pieces.

Put salt, and spices; then mix all the ingredients and cook them.

While they are cooking, take a deep bowl and break the eggs into it.

Beat the eggs well. Then pour eggs into the cooked tomato mixture.

Stirring constantly, cook the eggs. Serve hot.

Enjoy your food!

WHAT IS "AŞURE"? (Noah’s Pudding)

Hello dear friends ! I will share a delicious dessert recipe for you . Ashura, which comes from Ottoman cuisine, perhaps from a previous period, is also one of the indispensable parts of Turkish cuisine. The reason why this delicious dessert is based on the past is that it was first made by Noah. According to a rumor, after the flood of Noah ended and Noah’s ark went aground , they combined all of the last food left on the ark and cooked a meal. This dish is Ashura. Therefore, it contains many kinds of food. It is known that Aşure is both healing and beneficial for the body. This dessert has a very important place in the Islamic world. According to the Hijri calendar, this dessert is made every year in the month of Muharram and everyone gives it to others. This dessert is shared with many people, family relatives and neighbours. Therefore, the 10th day of the month of Muharram is called the day of Ashura. Muslims fast on this day and one day before and one day after the day of Ashura

INGREDIENTS For decorating

1,5 glasses of cracked wheat * walnut

1 cup of chickpea * cinnamon

1 cup of haricot bean

1 cup of raisins

2 spoon rice

15 dried apricots

10 dried figs

half of teaspoon salt

1 glass of almond

1 grated orange peel

180 gram sugar

20 glasses of water

nuts

INSTRUCTIONS

Firstly , 1 night ago , put cracked wheat , chickpea and haricot bean in differents bowls and add water on them and wait until morning

Wash the cracked wheat well and put them in a big pot , add 14 glasses of water on it and stir and boil it . 1 hour later add 3 glasses of boiled water again

Put the chickpea in a pot and put the haricot bean in an another pot and add water on them and boil them.

Never add cold water into legumes

Chop the dried apricots and dried figs into the very small pieces

After the cracked wheat is cooked for 2 hours , add rice and boil it 10 more minutes

Add grated orange peels , chickpea , haricot bean , salt , nuts and almonds and stir and boil them about 10 more minutes

Then add raisins , dried appricots and dried figs on them , put sugar little by little and stir them well

Boil them about 10-15 minutes and put them into the bowls

After they cool down , you can decorate them, walnuts and cinnamon.

WHAT IS "AYRAN"?(Buttermilk)

I will speak to a few important information about the ayran.

First of all, you will be very surprised by the story of ayran’s show up.

That famous ayran of the Turks emerged by incidentally. Gokturks that was a

Turkish state between the years 562-745 A.D, thinking about the rancidness

problem of yogurt, They looked for a solution to reduce this rancidness.

They added water to yoghurt to reduce this rancidness. As a result, while

looking for a solution to rancidness problem, ayran emerged and it has been

a popular drink for generations.

INGREDIENTS

2 water glass yoghurt

4 water glass water

1 tea spoon salt (salt can changeable to your pleasure)

INSTRUCTIONS

First, we put two glasses of yoghurt into a jug or a deep bowl and

add a glass of water on it. Mix the water and yoghurt well.

After adding salt and 3 glasses of water,we mix throughly after that's done,it is ready to drink. Serve cold in a glass.

Canned snails (Catalan food)

Ingredients: Snails, Water, Chorizo, Tomato, Dried pepper, olive oil , Onion, Garlic, Salt and diferents Spices.

Description: The canned snails are called that because they are cooked in the oven with the tin. This dish is cold, it's salty and some people are disgusted by eating it.

Why it is special and when we eat it: This dish is special because we eat it between spring and summer and the 25th of April the people meet to eat snails and the name of this meet is “cargolada”.

Mel i Mató (Catalan dessert)

This dish's name is Mel i Mató in english Honey and mató cheese. It's a cold cheese with honey on top. It’s a sweet plate. The texture is so soft. The colour of “Mel i mató” is white and like gold because of the honey

We need: 1l of milk, 1 lemon, Salt, Honey

Elaboration of Mel i Mató

1. Heat the milk, add a pinch of salt and, just before it starts to boil, turn off the heat and let it cool to 70ºC. Add the lemon juice to cut it.

2. Wait a while until the milk cools down.

3. Strain the milk through a strainer with the cheesecloth folded (to form a double layer), so that all the liquid is released and only the solid part remains. Squeeze gently with your hands to drain as much of the mixture as possible.

4. Form a bundle with the cheesecloth and place it in a special mold to drain it and let it set until all the water has been lost, about 8 hours.

5. Place in a round mold and leave in the refrigerator until ready to serve.

6. Unmold and serve with honey and walnuts.

recipes from

Baraj

Secondary

School

Antalya,

TURKIYE

Tooth Wheat

Teethwheat, or "first tooth party" as it is now called, is a great fun event for mom, baby and their relatives and keeps alive a tradition from our ancestors. According to tradition, when the baby's first tooth appears, people come together to celebrate this event. Another name for this celebration is the tooth hedik. The hedik mentioned here is a hard type of wheat that is still raw. This hard wheat is boiled in large pots and served at this celebration to be eaten.

Ingredients & Recipe

- 4 cups of wheat

- 1 cup chickpeas

- Candies

- Pomegranate seeds

- Dried nuts

- Various spices

Chickpeas and wheat are placed in water the night before. The next day they are thoroughly washed, salted and boiled. They should not be boiled too much and crushed. The time should be followed well. Then divide into bowls and garnish according to your taste. Cinnamon, walnuts, almonds and various candies add flavor to this recipe and to your party.

At the Teethwheat Party

- An experienced member of the family cooks the wheat, or tooth wheat. A handful of the cooked and cooled wheat is taken and thrown towards a blanket on which the baby is sitting. The remaining wheat on the baby is collected and strung on a string. This is done to wish that the baby's teeth will be like pearls. The rest of the spilled wheat is given to the birds, with the intention that the baby will become a person who is sensitive and loving to his/her surroundings.

- One of the most important moments at the teething party is to set up a game that shows which profession the baby will choose in the future. This time, items symbolizing certain professions are placed on a blanket on the floor. It is believed that whichever item the baby reaches for first, he/she will choose that profession in the future.

prepared by Baraj Secondary School