Tülin Arslanpınar-Atatürk İlkokulu

Stuffed Peppers

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Materials

15 medium bell pepper,250 gr. Ground beef

1 cup of rice,50 gr. margarine or 1 cup of oil

2-3 tomatoes,half a bunch of parsley

1 medium onion,1 tablespoon tomato paste

2 cups of hot water,salt,black pepper,red pepper,dry mint

Preparation of

Wash the bell peppers thoroughly, cut the stem with the help of a knife so that the lid can be made and remove all the beans. Lightly salt the inside of the pepper with your finger.

Wash the rice and drain well, mince the tomatoes and peel them out.

Mix the minced meat, chopped onion, half of margarine or oil, rice, tomatoes, mint, parsley, salt and pepper.

With the help of a teaspoon, fill the peppers with the mortar you prepared, take care not to compress it too much, because the rice will start to swell as it is cooked.

Place the stuffed bell peppers upright and close to a medium sized pot. Roast the remaining oil and tomato paste in a small bowl and add two glasses of boiling water. Put the sauce you prepared in the pot next to the peppers.Place the stuffed bell peppers upright and close to a medium sized pot. Roast the remaining oil and tomato paste in a small bowl and add two glasses of boiling water. Put the sauce you prepared in the pot next to the peppers.

Donika Lici - Kongresi i Manastirit.

Our special dishes

Tavë Kosi - from Albania

 Lamb and Yogurt Casserole

Tave Kosi

Prep 15 mins. Cook 1 hour

Ingredients

1.5 pounds lamb shoulder (or any other cut), trimmed and cut into 1½ inch pieces

5 tablespoons grass-fed butter, 2 tablespoons pastry flour

¼ cup arborio (risotto) or any other short grain rice

4 cloves garlic, minced

¼ cup finely chopped oregano, ¼ cup finely chopped mint

3-4 cups Greek yogurt depending on the size of your baking dish

4 eggs, beaten

Kosher salt and freshly ground black pepper, to taste

Ukrainian borsch

and pampushki with garlic

Lyman school#4, Olga Ignatenko

Required Products:

beef - 300 g

beet - 300 g

white cabbage - 400 g

potatoes - 500 g

carrots - 100 g

root parsley - 2 PCs.

onions - 2 heads

garlic - 3 cloves

fat - 50 g

     sour cream - 150 g

     parsley and dill

     ground black pepper, salt to taste

Boil the broth. Don't forget to salt and pepper to taste. Chop cabbage, put in a pot with broth and cook for 2-3 minutes. Peel the potatoes and cut (the way you like: cubes or shredded). Add to the pot with the broth. Chop the carrots and beetroot julienne, onion - diced. All fry in vegetable oil, add the tomato paste or chopped tomatoes. When the potatoes are almost ready, put in soup, fried vegetables. 2 minutes before readiness add the greens (parsley, dill, etc.).

Senem KALKAR

Denizciler Mustafa Kemal Primary School

Our special dessert : KÜNEFE

Künefe is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. 

Künefe supplies:

- 200 gr wire

- 100 gr butter

- 200 gr of cheese

- For sherbet: 1.5 cups of sugar,

- 1.5 glasses of water,

- 3-4 drops of lemon juice

For decoration: Pistachio powder and cream

How to make künefe?

1 - Sugar in the saucepan to boil the water and squeeze the lemon and warm.

2 - Knead the Kadayifs with butter at room temperature.

3 - On the other hand, lubricate the pancake pan with butter

4 - Spread the Kadayifis up to 1 cm without any gaps in the pan.

5 - Cut and distribute the cheese evenly.

6- Cover with kadayif again and apply pressure again, make sure that kadayifs intertwine and stick together.

7- Cook on low heat until both sides are browned.

8- Pour the hot künefe over the hot sherbet, wait for a minute or two before decorating and serving.

Künefe-made tricks:

1- The more cheese is beautiful, the more you can increase according to your budget.

2 - You can tell that it is red.

3 - Sherbet should be warm, künefe should be hot, if you pour the sherbet hot, your künefe will be dough.

SERAP ZOR

MAHMUT ESAT BOZKURT PRIMARY SCHOOL

Our Special Dishes : Meatless Raw Meatballs

Meatless raw meatballs Adıyaman is a food belonging to our region.

Required Product

* Half a kg of raw meatball brown bulgur

*2 large onions

*1 large head garlic

*A full tablespoon of tomato paste

*1 bowl isot

*1 tbsp seven kinds of spices

*Parsley

*4 tbsp olive oil

How to make raw meatballs?

1-we put the bulgur into the kneading Bowl, finely chopped onion, crushed garlic, tomato paste soaked with a little water isotunu, seven kinds of spices, and half-cut lemon add and begin to knead.

2 Dec decoction into the mixture by throwing water with our hands and kneading until the bulgur is softened .Finally, add olive oil and parsley and knead for another ten minutes.

3-lavash goes very well with lettuce and pomegranate Bandit. Enjoy your meal

Serap Zor

NATIONAL LITHUANIAN DISH - ZEPPELINS

KINDERGARTEN ,,BURATINAS"

Educator Rita Bartuškienė

1 serving of zeppelins will require:

about 330 grams of potatoes

about 100 g of boiled potatoes

100 grams of minced pork

diced onions

salt

pepper

For gravy:

50-70 grams of bacon

about 30 grams of onion

Florentina Paduraru

No 1 Secondary School Cristesti, Botosani, Romania

Cozonac: Romanian Easter and Christmas Bread

Ingredients :1 1/4 cups milk , 3 1/2 cups all-purpose flour (plus 2 1/2 tablespoons, separated) , 1 (1/4-ounce) package active dry yeast , 4 large egg yolks (at room temperature) , 3/4 cup sugar (superfine) , 4 ounces raisins (light or dark) , 1 lemon (zest only) , 4 ounces butter (melted) , 1 tablespoon dark rum , 1 teaspoon vanilla extract , 1 tablespoon vegetable oil (or canola oil) , 1 large egg yolk (at room temperature) ,1 tablespoon water

Dorota Dankowska - POLAND

3D/SP-5/ SŁUPSK

Our recipe for pickled cucumbers:

Ingredients: ground cucumbers, dill, horseradish, garlic, salt, water.

Arrange the washed cucumbers in a jar. We add dill, a piece of horseradish root, dill seeds, a few cloves of garlic. Pour water with salt. Proportions: 2 kg cucumbers = 2 liters of water and 4 tablespoons of salt.

We turn the jar off and leave it in a cool place.

Arsez Akgüngör

Toki Şehit Er Yılmaz Özdemir Primary School

İstanbul/ TURKEY

Ingredients for Leaf Wrapping Recipe with Olive Oil

Enough grape leaves.

For internal mortar;

3 cups of rice,

4 dried onions,

1 head of garlic,

2 tablespoons of pepper paste,

1 tablespoon tomato paste,

4 tablespoons pomegranate molasses,

1 lemon juice,

Black pepper,

Red powdered pepper,

Chili peppers,

Cumin,

Dried mint,

Basil

Salt (Do not add salt if pickled leaf),

Hot water (about 2 cups),

Olive oil (about 2 cups).

While cooking;

1 cup of olive oil,

4 cloves of garlic,

1 sliced lemon,

Enough water.

1 tablespoon tomato paste,

4 tablespoons pomegranate molasses,

1 lemon juice,

Black pepper,

Red powdered pepper,

Chili peppers,

Cumin,

Dried mint,

Basil

Salt (Do not add salt if pickled leaf),

Hot water (about 2 cups),

Olive oil (about 2 cups).

While cooking;

1 cup of olive oil,

4 cloves of garlic,

1 sliced lemon,

Enough water.

How to Make Leaf Wrap Recipe with Olive Oil?

The onions and garlic required for the leaf wrapping with olive oil are cut small and roasted in olive oil until they turn pink.

Add tomato paste, black pepper, ground pepper, chili pepper and cumin on top until it smells of tomato paste.

Then, rice, pomegranate syrup, lemon juice and hot water are added.

On low heat, rice is cooked until it absorbs its water and taken from the stove.

Finally, dry mint and basil are added and mixed, and the prepared mortar is left to cool.

Put enough leaves from the cooled inner mortar and the edges are slightly closed inwards and wrapped.

The wrapped leaf is stacked in a wrapping pot or pressure cooker.

A lot of olive oil is poured over the wraps, and all the garlic is diced with sliced lemon.

Finally, hot water is added to the wraps so that they pass slightly and the inside of the wraps is cooked until soft.

Cooked leaf wrapped in olive oil, rested a little

GONCA KÖSEOĞLU

İhsane Tuna Dıravacıoğlu Primary School- TURKEY

FLOUR DESSERT HALVA RECIPE:

1 water glass measure of oil

Half a pack of 125 grams of margarine or butter,3.5 cups of flour

For the sherbet;

1.5 cups of water,1.5 cups of sugar (without boiling),Full Size Flour Halva (Very Yummy)

Recipe Preparation

Let's prepare the syrup before it boils.Let's add the sugar until it melts in a deep bowl.Then we leave the oil in the pan and melt.We add the flour, and on medium heat we roast the flour until it turns brown.We shrink the gold and pour the sugar water slowly. In the meantime, we mix it quickly, cook it for two or three minutes until it is recovered, cover the bottom and let it rest for ten minutes.We give the shape we want. Enjoy your meal.

TUĞBA AKER

ELIF PIRLANTALAR KINDERGARDEN

TURKEY