Contents:

Traditional recipes from Croatia          p. 5

Traditional recipes from Greece          p. 17

Traditional recipes from Poland          p. 29

Traditional recipes from Serbia           p. 33

Traditional recipes from Turkey          p. 39

Traditional recipes from Croatia

Zagorski Štrukli

DOUGH

250 g All purpose Flour

1 pcs Egg

1 tablespoon Sunflower Oil

250 ml Water

STUFFING

500 g Cottage Cheese

2 pcs Egg

250 ml Creme Fraiche

DRESSING

500 ml Creme Fraiche

Make some dough from the ingredients. Leave the dough mixture for 20 to 30 minutes and then stretch the dough to a round shape 1 mm thick. Fill the stuffing over the dough. Twist the dough, use the edge of a plate to cut it to the lengths of 10 centimetres. 

Put the water in a pan to boil and add the štrukli. Add some oil and salt and leave to boil for a few minutes. Pour cream fraiche over the štrukli and put in a oven at 200 C until it gets golden yellow colour.

Crackling Scones

1 kg All purpose Flour

Fresh bakers yeast

1 teaspoon of sugar

250 g ground cracklings

1 teaspoon of salt

400 ml of warm milk

In lukewarm milk dissolve the yeasts with a teaspoon of sugar. Sift the flour into a bowl and add cracklings, salt, activated yeasts and milk, and knead into a smooth and firm dough.

Let it rest for 45 minutes.

Croatian Jelly Doughnuts

Plum Dumplings

500 g potatoes

plums

125 g All purpose Flour

1 large egg

a pinch of salt

1 tablespoon butter, melted

fine dry breadcrumbs

Sarma (Cabbage rolls)

1 large head of cabbage

1 kg of ground meat

150 g rice

2 onions

1 egg

parsley

salt 

pepper

Beans

   Traditional recipes from Greece

Batzina (Greek zucchini pie)

Ingredients:

2 medium zucchini grated

2 cups flour

1 cup milk

2 eggs

1 1/2 cup olive oil

200 g feta cheese

salt

butter or olive oil for greasing

Preparation:

Preheat the oven

Grease a baking pan

Grate the zucchini and squeeze out excess water

Mix the eggs, milk, olive oil, flour, salt and pepper to make the batter

Add the grated zucchini and feta cheese

Bake for 45-50'

''Smyrna meatballs'' or ''Smyrna soutzoukakia''

Ingredients:

For the meatballs:                                 For the sauce:

700 g minced meat                      4-5 large ripe tomatoes, peeled and grated

pepper, salt                                                         2 onions

cinnamon                                                             garlic

1 1/2 tsp cumin                                                    olive oil

1 egg                                                                    1/2 tsp cumin  

1 tbsp vinegar,                                                    cinnamon

3-4 cloves of garlic                                           1 tsp sugar

3-4 slices stale bread dipped in red wine        salt

Ingredients:

For the dough:                    For the filling:

1 kg flour                                     700 g greens (dill, onion, parsley, spinach)

1 cup water                                 400 g Greek cheese ( feta cheese)

1 tsp salt                                      1 tsp salt

2 tbsp vinegar

Preparation:

In a big bowl, mix the ingredients to make the dough. Let it rest for 30 min.

Wash the greens thoroughly and let them dry. Place them in a clean bowl, crumble the cheese and mix well

Sprinkle flour on the table and roll out the dough using a rolling pin to create 10 sheets.

Stack 5 sheets on top of each other, spread the filling over them and cover with the remaining sheets

Bake the pie in the oven at 180-200 for an hour

  Ingredients:

  1 cup Greek yoghurt

  1 medium cucumber

  2-3 cloves of garlic, minced

  1 tbsp olive oil

  Salt and pepper

  Fresh dill 

Preparation:

Grate the cucumber. If watery, squeeze out 

excess moisture.

In a bowl, mix the yoghurt, grated cucumber, 

minced garlic, olive oil and vinegar.

Add salt and pepper.

Add chopped fresh dill (optional).

Cover the bowl and refrigerate for at least 30'.

Greek salad

Ingredients:

3 large tomatoes

1 cucumber

1 small red onion

1 green bell pepper

10-15 kalamata olives

150g feta cheese

3 tbsp olive oil

1 tbsp vinegar

1 tsp oregano

salt and pepper

1 liter water

100 g of glazed rice

orange peels from 1 orange

1 cinnamon stick

180 g of granulated sugar

2 vanilla pods

60 g of cornflower

1 pinch of salt

cinnamon

   Kormos (Traditional dessert with biscuits and cocoa) 

Ingredients

250 g biscuits

200g icing sugar

50g cocoa

zest from one orange

250g butter

1 shot of brandy

chocolate truffle

walnut

Preparation

Crush the biscuits in small pieces

In a bowl mix the icing sugar, cocoa, and the zest 

Add the melted butter and mix well

Add the cognac

Add the biscuits and mix well

Use non-stick paper to roll the mixture in and put it in the fridge

LAZARAKIA

A traditional sweet bread made on Lazarus Saturday, the Saturday before Palm Sunday in the Orthodox Christian tradition. They are shaped like a little man (sometimes depicted wrapped in a cloth) just like Saint Lazarus when he came out of the tomb. This recipe is with oil but it can be omitted when fasting. 

It's the Greek equivalent of the Gingerbread man biscuit in symbolism and shape.

Traditional recipes from Serbia

Please follow this link to see how our students made delicious traditional meals:

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

Stuffed dried peppers

         Recipe:

30 dried peppers 

500g pork minced meat

500g beef minced meat

1kg onions

1/2 kg carrots

some rice

some oil

some spices

a handful of ground nuts

Chicken broth

              Recipe:

500g chicken breast

some onions

some carrots

a little flour

salt and pepper

Gingerbread cookies

           Recipe:

2 eggs

flour

vanila sugar

margarine
sugar 

and honey

TRADITIONAL RECIPES FROM  TURKEY

Ingredients:

500 gr ground meat.

1 onion.

100 gr tail fat or two tablespoons butter

2 cloves garlic.

1 capia pepper.

1 teaspoon pepper paste (mine is very thick so I added less.)

You can also add salt, black pepper, and optional red pepper flakes.

KEBAP

LENTIL MEATBALLS

Ingredients:

BAKED RICE PUDDING

Ingredients for the dough

3 Large eggs

1 tea glass of milk

1 tea glass of water

Half a kilo of pistachios

250 gr of starch

1 and a half tea glasses of olive oil

Enough salt

250 gr of butter

6 cups of baklava flour (sifted)

Ingredients for the syrup

4 cups of granulated sugar

4 cups of water

Juice of 1 and a half lemons

BAKLAVA