Country: Türkiye

Name: Sarma & Ayran

INGREDIENTS

Sarma: 0,5 kilo of vine leaves, 2 cups of rice, 1 tomato, 2 cups of oil, salt,

1 tea spoon of allspice, mint, black pepper, 4 cups of hot water, 2 onions

Ayran: Yoghurt, Water

DIRECTIONS

1. Onions are chopped and fried in oil.

                                         2. Add tomatoes, mix a little

                                             and add rice.

3. Add spices, add 1 and a half cups of hot water and cook until the water is absorbed.

4. Start wrapping with the leaves that

    have been washed well and cooled.

5. Empty leaves are placed under the pot

                                                                                    you will cook in, so that the wrap does not burn.

                                                                                   6. After placing them in the pot, pour a little oil on them. Add the remaining 2 and a half cups of hot water and cook with the lid of the pot closed, first on high heat, then on low heat until the water is absorbed (you can put lemon slices on top if you want the lid of the pot to be half open when you put it on low heat).

7. For Ayran: Put some yoghurt to a jar. Mix it with a mixer. Pour some cold water inside it. Mix it again. Put some salt if you want. Done. Our ayran is ready.

School: FZŠ PedF UK Mezi Školami

City: Prague

Country: Czech Republic

Name: Amy and Viky

Tenderloin

recipe - "Svíčková"

4 portions

We pierce the meat with bacon chips (it works great if we put it in the freezer for half an hour), salt it and fry it in oil or in oil with butter.

Then we take out the meat and fry coarsely grated vegetables and onions on the baking sheet. As soon as the carrots lose color, add sugar and let it caramelize. Add mustard, spices, add vinegar, put in the meat and cover with boiling broth. Place the pot or roasting pan with the lid in the oven and bake until the meat is tender (approximately 1.5-2 hours in a moderately heated oven). Then remove the meat and spices, cut the meat and mix the sauce. If necessary, thicken the sauce with plain flour dissolved in milk and boil (flour must be boiled for at least 20 minutes), adding salt as needed.

Soften the sauce with cream, season with lemon and a slice of butter, do not cook anymore. Serve with a bun dumpling, decorate the plate with a piece of lemon and cranberries.

Place the flour, lukewarm milk, egg, and salt into a bowl. Add the yeast on top and let it rise for 15 minutes. Then, mix everything and knead for 15 minutes using a stand mixer or hand mixer. Cover the dough with a cloth and let it rest in a warm place for an hour. Divide the risen dough into two halves. Knead each half and shape them into dumpling rolls. Let them rise for another 10 minutes, flip them over, and in the meantime, bring salted water to a boil. Place the dumplings into the boiling water, flipping them once more before placing them in. Boil for 15 minutes without turning. Once removed, immediately pierce them with a fork. Serve homemade steamed dumplings as a side dish with sauces and meat.

Homemade steamed dumplings

School :             Zespół 

                Szkolno-Przedszkolny 

                      w Świerczowie

City : Świerczów

Country : Poland 

Ingredients:

Dough:

Filling:

STEP 1

Knead the flour, warm water and salt until the dough is elastic. Cover and leave to rest for 15 minutes.

STEP 2

 Fry the chopped onion in rapeseed oil until golden brown

STEP 3

Prepare the filling by pressing the potatoes through a potato ricer together with the curd cheese. Add the sautéed onion, marjoram and season with salt, stirring the ingredients until smooth.

STEP 4

Roll out the dumpling dough into a thin sheet and cut out circles, for example with a glass. Place a portion of filling on each circle, fold in half and press the edges together to form dumplings.

STEP 5

Cook the dumplings in salted water for about 1.5-2 minutes from the moment they float to the surface. After cooking, drain them and pour the fried onion over them to prevent them from sticking together.

STEP 6

Serve the dumplings with thick sour cream.

Bon appetit!

              Making dumplings together. 😍
The homemade dumplings tasted great!👌

                                   School: EB 2,3 de Paço de Sousa

                              Country: Portugal

                              City: Porto

                              Name: Francesinha  

Francesinha refers to a sandwich that is served on a plate. The recipe uses thick slices of white loaf bread with ham (Portuguese Fiambre), sausage, cheese, and steak. The sandwich is then topped with more cheese, usually taken to the oven to melt, and lastly, a slightly spicy sauce on top.

Ingredients:

Sauce Ingredients:

Method:

    1. Make the sauce first by dissolving the cornstarch into the milk;

    2. Add all the other sauce ingredients and blend in food processor;

    3.Put into a pan over low heat and add the bay leaf;

    4.Stir it until it starts to boil, remove bay leaf and then set aside;

    5.Assemble the sandwich saving 2 slices of cheese;

    6. Put the sandwich on a plate or shallow bowl and place the 2 slices of cheese on top;

    7.Pour the sauce over the sandwich (should be hot, so the cheese melts).

Pão de Ló - a classic Portuguese                                        sponge cake

Pão de Ló is a classic Portuguese sponge cake, known for its light and airy texture. This dessert dates back centuries and is especially popular during festive occasions such as Easter and Christmas. Some variations of Pão de Ló are very moist, almost resembling a pudding, while others are drier and fluffier, making them perfect to enjoy with tea or coffee.

- 10 eggs yolks

1- Preheat oven to 250C

2- Combine eggs and sugar in a bowl and whisk it with either whisking or hand mixer until it’s smooth and creamy. You want the viscosity to be a bit thick but smooth similar to hand whipped cream.

3- Sift in flour and salt and gently fold it into the mix thoroughly.

4- Use parchment paper and make tiny pockets in a muffin tray. You want the parchment to be a bit higher (2cm) than the actual hole. Pour the mix in until it reaches the height of the muffin tray.

5- Bake the tray in the oven for 4-5 minutes. Be careful  not to let it burn.Your oven might vary.

6- Take the tray out and let the Sponge cake rest for 2-3 minutes.

Ingredients

Preparation

School: School Number 6 of Suceava

City: Suceava  

Country: Romania

Name of recipe: Romanian Sour Chicken Soup (Ciorbă Rădăuțeană) 

"Ciorba Rădăuțeană" (Rădăuțeană soup or Romanian sour chicken soup), a dish specific for the Bucovina area, goes far beyond the status of simple food and becomes a unique culinary experience which creates a window into the history and culture of this region. Made out of chicken meat, sour cream, eggs yolks and a multitude of fresh vegetables, this soup is a nourishing and healthy experience.

Step 1: Peel and wash the vegetables.

Step 2: Clean the meat by removing the skin, so the soup is less fatty.

Step 3: In a 5 liter pan, place the meat and vegetables: celery, carrot, onion, parsnip and pepper. Pour enough clean water to cover properly.

Ingredients:

1 kg of chicken meat

1 bell pepper

1 carrot

1 white onion

1 celery root

1 parsnip

1 tbsp salt

1 bunch of fresh parsley

1 tbsp white flour

400 ml sour cream

3 garlic cloves

1/4 tbsp ground black pepper

2 tbsp vinegar

3 egg yolks

Step 4: Bring the pot to a boil. Skim off the foam from on top, make a low heat and simmer for about 1 hour or until the meat is completely done (in case you have country chicken).

Step 5: After that, remove the vegetables and the meat from the pan, let cool a bit. Cut the boiled vegetables into cubes (the ones you want back in the soup) and the meat into small pieces.

Step 6: In a deep bowl, mix the yolks with sour cream and flour. Then take a ladle of hot soup and slowly pour over this yolk mixture, stirring constantly in the bowl. Repeat with about 8-10 ladles.

Step 7: Return this sour cream soup to the original large soup pot. Also put the meat pieces there and the vegetables.

Step 8: Add salt and pepper to taste, sprinkle with chopped parsley (or other spices you like) and crushed garlic. Add vinegar to taste (usually 2-3 tablespoons).

Step 9: Let the soup simmer for another 2-3 minutes. No more than that, otherwise it'll curdle! Then turn off the heat, cover with a lid and let infuse for another 10-15 minutes.

School: Mihai Eminescu Secondary School, Ipotesti, Romania

City: Botosani

Recipe: Moldovian Stew (Tochitură Moldovenească)

Moldovian stew (Tochitura Moldovenească) is a traditional hearty and flavourful dish made with pork, sausages, and bacon, cooked over low fire in their own fat and juices usually in a cast-iron pot. This dish is typically served with polenta (mămăligă) and sometimes topped with a fried egg and some cheese. It's a perfect meal for a cozy gathering or a special occasion.

Instructions:

1. Brown the meat:

4. Serve:

School: John Paul II - the Pope Elementary

              School in Orłów Drewniany

Country: Poland

Dish: Polish Onion Flatbread (Cebularz)

A traditional Polish flatbread topped with caramelized onions and poppy seeds originating from the lublin region.

Ingredients:

For the Dough:

1. 375 grams all-purpose flour,

2. 1 packet (7g) active dry yeast

For the Topping:

1h:

                      Instructions

Step 1:

In a large bowl, combine the flour, yeast, sugar, and salt. Add the lukewarm water and oil, and mix until a dough forms. Knead the dough for about 10 minutes.

Step 2:

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 3: 

While the dough is rising, heat the oil in a large skillet over medium heat. Add the chopped onions and cook slowly until they become golden brown. Add salt and pepper to taste.

Step 4:

 Preheat your oven to (200°C). 

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disk. Place the dough disks on the baking sheet. Spread the caramelized onions over each disk and sprinkle with poppy seeds.

Step 5:

Bake in the preheated oven for 15-20 minutes or until the edges are golden brown and the flatbreads are cooked through. Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.

Enjoy our Friends!

COUNTRY: Türkiye

DISH NAME: Kısır

Şehit Kübra Doğanay KAİHL

                 Ayşe Çelik

Ingredients:

- 2 cups fine bulgur

-1.5 cups hot water

- 3 tablespoon pomegranate molasses                  - 4-5 green onions ( finely chopped)

- 1 tablespoon red pepper paste                            - 1 bunch of parsley (finely chopped)

- 1 tablespoon tomato paste                                    - 1 bunch of fresh mint ( finely chopped)

- 4 tablespoons olive oil                                           - 2 tomatoes ( finely chopped )                     - 1 teaspoon cumin                                                  - 1 lemon (juiced)

- 1 teaspoon black pepper                                       - 1 teaspoon salt  

- 1 teaspoon red pepper plakes

- Place the fine bulgur in a large bowl and pour hot water over it. Cover and let it sit for about 10 minutes until it absorbs the water and softens. 

- Add the tomato paste, red pepper paste, salt, black pepper, cumin and red pepper flakes. Mix well, kneading with your hands to blend the flavors.  

- Pour in the olive oil, pomegranate molasses, and lemon juice. Mix again to evenly distribute the ingredients.

Şehit Kübra Doğanay KAİHL

                  Ayşe Çelik