INGREDIENTS OF CACIK

2 or 3 cucumbers

A bowl of yoghurt

A pinch of salt

A clove of garlic

THE RECIPE OF CACIK

First peel the cucumbers and dice them.

Second add the cucumbers into yoghurt 

Then mix them and add salt and crushed garlic into the yoghurt.

If you want you can add some olive oil.

Bon appetite:)

Nida Gündüz/ Mustafa Kemal Secondary School

ELAZIĞ/TÜRKİYE

Recipe

⭐️Wash all the vegetables.

⭐️Cut the tomatoes, cucumber, and onion into small pieces.

⭐️Put all the vegetables into a bowl.

⭐️Add olive oil, lemon juice, and salt.

⭐️Mix everything well.

⭐️The salad is ready to serve!

TURKISH

MENEMEN

Halil Gököz

Işıklar Secondary School

Afyon/Türkiye

       RECIPE

1.  Heat olive oil in a traditional copper pan (sahan) or skillet over medium heat.

2.  Add onions and peppers, sauté for 4–5 minutes until softened.

3.  Stir in tomatoes, season with salt and paprika/red pepper flakes. Cook until tomatoes break down into a sauce (about 10 minutes).

4.  Reduce heat, pour in beaten eggs. Stir gently so they combine with the tomato mixture. Cook until just set—avoid overcooking for a creamy texture.

5.  Season with black pepper, garnish with parsley, and serve immediately with fresh bread.

 Tip: You may stir or just put eggs as in the picture, it's up to you. Eat with a crusty bread and salty cheese!!!

INGREDIENTS

• Olive oil – 2–3 tablespoons

• Green peppers (2–3, chopped)

• Tomatoes – 3–4 medium, peeled and diced

• Onion – 1 small, diced (optional, some regions skip onion)

• Eggs – 3–4, lightly beaten

• Salt – ½ teaspoon (to taste)

• Black pepper – ½ teaspoon

• Red pepper flakes (Pul biber) – ½ teaspoon

• Parsley – handful, chopped (for garnish)

3rd Primary School of Veria, Greece

Xanthopoulou Kyriaki

DAKOS

Ingredients

1 dried barley rusk

1 ripe tomato

50g feta cheese

1 tbsp of olive oil

1/2 tsp of oregano

a pinch of salt

pepper 

olives

caper berries

Procedure

1. Soak the rusk in either water or olive oil.

2. Top it with chopped tomatoes and crumbled feta.

3. Add olive oil, oregano and salt.

4. You can add pepper, olives and caper berries if you like.

Lina Encarnação

Escola de Almancil, Portugal

Instructions

Separate the eggs. Put the yolks in one bowl and the whites in another.

Beat the yolks and mix them with the cooked condensed milk until smooth.

Whisk the egg whites with a pinch of salt until stiff peaks form.

Gently fold the egg whites into the caramel mixture, a little at a time, using soft movements.

Refrigerate for at least 2 hours.

Serve chilled, plain or topped with chopped nuts.

Method:

Wash the potatoes and boil them in their skins for about 20 minutes.

Let them cool slightly, then peel and cut into cubes.

Heat the oil in a pan and fry the finely chopped onion until golden.

Add the potatoes, season with salt, pepper and paprika.

Fry everything together for 5–10 minutes, stirring gently.

Sprinkle with chopped fresh parsley before serving.

Tătărani Secondary School, Romania, Negrea Ariadna

Ingredients (for 4 people)

Instructions

1. Wash all the vegetables well.

2. Cut the tomatoes into medium pieces and put them in a big bowl.

3. Peel the cucumber and cut it into slices. Add it to the bowl.

4. Cut the green pepper into small pieces and add it.

5. Peel the onion, cut it into thin slices, and add it carefully.

6. Add the olives to the bowl.

7. Cut or crumble the feta cheese and place it on top of the salad.

8. Pour the olive oil and vinegar over the salad.

9. Sprinkle a little salt and oregano on top.

10. Mix gently with a spoon and your salad is ready!

 Tip: Be careful when using a knife. Ask an adult for help if you need it.

Enjoy your fresh and healthy Greek salad!

Savvas Savvidis / 7th Primary School of Stavroupoli / Thessaloniki - Greece

Ingredients

Instructions

    1. Put the warm water, yeast, and 1 teaspoon of sugar in a bowl.
Mix gently and wait 5–10 minutes until it gets bubbly.

    2. Add the olive oil and salt to the bowl.

   3. Slowly add the flour and mix with a spoon.

    4. Knead the dough with your hands for about 5–8 minutes until it is soft.

    5. Cover the bowl with a towel and let the dough rest for 45–60 minutes.

    6. Preheat the oven to 180°C (350°F).

    7. Divide the dough into small balls.

    8. Roll each ball into a long rope and join the ends to make a ring.

    9. Mix the water and 2 tablespoons of sugar in a bowl.

    10. Dip each ring into the water, then roll it in sesame seeds.

    11. Place the koulouria on a baking tray with baking paper.

    12. Bake for 20–25 minutes until golden brown.

 Tip: Ask an adult for help with the oven and hot trays.

Nikoleta Kalamida / 7th Primary School of Stavroupoli / Thessaloniki - Greece