TURKEY-ITALY-TUNUS-JORDAN-AZERBAJIAN

INTERNATIONAL COOK BOOK

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OUR COOK BOOK

PAGE 3-4-5-6 FOR TURKEY

PAGE 7-8-9-10 FOR ITALY

PAGE 11-12-13-14 FOR TUNUS

PAGE 15-16-17-18 FOR ITALY 2

PAGE 19-20-21-22 FOR JORDAN

PAGE 23-24-25-26 FOR AZERBAJIAN

Our Cook book

page 3-4-5-6- Turkey

page 7-8-9-10-11-12-13-14 Italy

page 15-16-17-18 Tunisia

page 19-20-21-22 Jordan

pag 23-24-25-26 Azerbaijan

pag 27-28-29-30 Italy 2

SEZİN'S CLASS

1-LENTIL SOUP

2-BAKLAVA

3-RAW MEATBALLS

Team Member:Ömer,Keziban,Halil,Serhat,Muhammed

Ingredients for Red Lentil Soup Recipe

1 cup red lentils,2 pieces medium carrots,1 piece medium bulb onion,1 piece clove of garlic,6 cups of hot water

How to Make Red Lentil Soup Recipe?

Extract the red lentils in plenty of water and then drain the water.Peel the onion, carrot and garlic peeled into small pieces.red hot lentils with chopped vegetables on the saucepan after adding hot water on low heat, cook for 35-40 minutes.Soup until red lentils soften, blender into the mash. If it is thick, add a little hot water.
For the finishing of soup; heat the sunflower oil in a small saucepan. Add the tomato paste, salt and pepper after the flour is roasted to a light color.

BAKLAVA :Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

Toss together cinnamon and nuts. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

Bake in preheated oven until golden brown and crisp, about 50 minutes.While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

RawMeatBalls:Ingredients

3 organic white or gold potatoes1 cup finely cracked bulgur wheat1 tsp sumac1 tsp isot pepper1 tsp cayenne pepper1/2 tsp black pepper1 tsp salt1/2 cup olive oil2 tbsp tomato paste1 clove of garlic — minced

HowToMake: Boil the potatoes until they are thoroughly cooked, peel them and cut them in small slices.

Pour 1/2 cup of boiling water over the fine cracked bulgur wheat. Add the sliced potatoes, all of the spices, salt, garlic.

Knead the mixture for several minutes until the bulgur expands fully with the moisture from the water and potatoes. Taste the mixture and add more spices to your liking, the hotter the better — usually more isot pepper will do the trick.Add olive oil as the final step.

Served fresh with lemons.

Rosa's class Carrot Cake