This book contains the cultural dishes of students from many different countries of the world who participated in our project. Our goal is to draw attention to healthy eating and to transfer traditional recipes from generation to generation.

Aysun AŞKAROĞLU

Hatay style vicious recipe: KISIR

Kısır is the most popular flavor of the day, but it appeals to many tastes. Hatay style is a more spicy, bitter, more abundant and more delicious recipe than a barren classic. You can add this recipe, which you can easily prepare next to five teas, to your recipes notebook.

Hatay style delicious barren recipes

TOKİ ŞEHİT öMER FARUK ADAŞ PRİMARY SCHOOL HATAY-ANTAKYA

Ayşe Betül DOKGÖZ'S Recipe's Aysun AŞKAROĞLU

Materials

  2 cups cracked wheat, 1 cup of warm water,1 tablespoon of pepper paste

1 and a half tablespoons of tomato paste,1 tablespoon of paprika

2 tablespoons isot,1 tea glass of olive oil, 2 tablespoons pomegranate molasses

Half a lemon juice, 1 outer garlic, 4 sprigs of spring onions,Half a bunch of parsley

1 handful of fresh mint, 1 teaspoon of cumin

Doing:

Put the cracked wheat in a large bowl and add a glass of warm water and mix. Then cover the container with a tray and wait for the cracked wheat to swell for 15-20 minutes. After your bulgur swells, add tomato paste, pepper paste, chili pepper, isot and about 1 teaspoon of salt and blend it well. Then, knead the mixture thoroughly by wetting your hand.

Knead the garlic until it has a homogeneous consistency and grate the garlic in it and add the lemon juice, pomegranate syrup, cumin and knead again. Then finely chop the onion, parsley and mint. Add the vegetables you chopped into the mixture and pour a tea glass of olive oil over it. Continue mixing.

Your Hatay style barren is ready. Give the shape you want and serve it to the dishes and you can add pickles and lettuce next to it.

Bon Appetit😋

TOKİ ŞEHİT öMER FARUK ADAŞ PRİMARY SCHOOL HATAY-ANTAKYA 3-G

Abide Leyla KARAKUŞ's Recipe Aysun AŞKAROĞLU

Ingredients for Delicious Tray Kebab Recipe from Hatay Cuisine:

750 gr minced meat

1 onion , 2-3 peppers (hot), 1 red pepper. 2 cloves of garlic

1.5 tablespoons of pepper paste

Half a tablespoon of tomato paste

Half a bunch of finely chopped parsley

Half a cup of tea oil

1 teaspoon of red pepper (you can increase the rate according to meatballs)

1 teaspoon of thyme

1.5 teaspoon cumin

Less black pepper

Salt

For the above:

 Let's go to the production of our kebab by appealing to your taste buds:

First, let's put our mince kebab in our tray. Add onion, onion, garlic, oil, pepper onion, all the spices and knead well.

After adding and mixing finely chopped parsley, let's spread it by hand and slowly spread it to our tray or a bowl.

For this, we put the tomato paste in warm water and mix it. It is poured over kebab and decorated with peppers and tomatoes and baked in a preheated 170 degree oven for about 30-35 minutes.

Tray kebab is ready to be served, bon appetit.😋

TOKİ ŞEHİT öMER FARUK ADAŞ PRİMARY SCHOOL HATAY-ANTAKYA 3-G

Hatice Buğlem DÜZENLİ's Recipe Aysun AŞKAROĞLU

Hatay Style HUMUS

Ingredients to Make Hummus Recipe

2 cups boiled chickpeas,

1 cup of tahini,

1 lemon juice,

2 large cloves of garlic, water, cumin, salt,

Olive oil, ground red pepper

Making Hummus Recipe

Let's wash the chickpeas beautifully and soak them 1 night in advance. Let's take the chickpeas into the pressure cooker in the morning and add enough water to boil it.

Let's peel the shells of boiled chickpeas. I have friends who do the peel without peeling, but this is how I do it.

Let's add chickpeas, tahini, lemon juice, garlic, cumin, salt and very little water to the robot and grind them well. If it has a thick consistency, you can dilute it by adding a little more water.

Let's take our hummus into the serving dish. Let's heat the olive oil and powdered red pepper in the pan and let it pass over the hummus.

Bon Appetit

RECIPE ,,MUSAKA,,

OOU,, Rajko Zinzifov,,

Skopje, North Macedonia

second grade, LARA IVANOVSKA

teacher Maja Atanasovska Spaseska

INGREDIENTS

500 gr. minced meat, 1 kg. potatoes, 1 carrot, 1 onion, 1 cup tomato sauce, 3 eggs, 1 cup sour milk olive oil, 1 teaspoon salt, pepper, vegetable salt

 DIRECTIONS

Chop the onions and carrot in a baking pan with a little olive oil. Then add minced meat and fry. Add a glass of tomato sauces to salt, pepper and veggies. When all this is done, we put the potatoes chopped into rolls in a pan. Put the potatoes on the mixture and re-order the potatoes. Then pour water and bake in the oven for 30 minutes. Make a mixture of three scrambled eggs with a sour cream. With this mixture we boil the mousse and return to the oven for 10 minutes.

The musaka is served with salad and Macedonian cheese.

Pleasant appetite!

RECIPE ,,SARMA,,

OOU,, Rajko Zinzifov,,

Skopje, North Macedonia

second grade, JANA KISKINOV

teacher Maja Atanasovska Spaseska

INGREDIENTS

1 picled cabbage,500 gr.minced meat,200 gr. Rice,1 onion,1 tablespoon salt,1 table spoon dryied vegetable salt, 1 table spoon red peper

DIRECTIONS

Put the onions to fry in olive oil, add the minced meat, rice and spices. After frying the meat and rice, take a sheet of cabbage in the middle and put the fried mixture and fold. We put the rolls in the pot. Repeat the procedure until the ingredients are done. Pour water into the pot and let it boil for 2-3 hours.

Pleasant appetite !

RECIPE ,, SUTLIJAS ,,

OOU,, RAJKO ZINZIFOV,, SKOPJE, NORTH MACEDONIA

SECOND GRADE, JAN LAKTINSKI

TEACHER MAJA ATANASOVSKA SPASESKA

INGREDIENTS

1 cup rice,3 cups of water,3 cups milk,1 packet of vanilla sugar,8 tablespoons sugar,Cinnamon, nuts 

DIRECTIONS

Pour 3 cups of water into the pot to boil. Then add the rice and boil it and mix until it thickens. Add 3 cups of milk one by one, mix and add the sugar and vanilla sugar. When the mixture is thickened, place in cups. Top with cinnamon and nuts as desired.

Pleasant appetite!

RECIPE ,, TAVCE GRAVCE ,,

OOU,, RAJKO ZINZIFOV ,, SKOPJE, NORTH MACEDONIA

SECOND GRADE, JOVAN DONCEV

TEACHER MAJA ATANASOVSKA SPASESKA

INGREDIENTS

500g beans, 1 onion, 1 carrot, 1 parsley, 1 teaspoon red pepper, 1teaspoon vegetable, 2 teaspoons salt, 2 laurels list, olive oil, flour

DIRECTIONS

The beans are cleaned and put in a pot of water for one night. The next day, pour water and add new water and boil at moderate temperature until the grains are softened. Onions, carrots and parsley are sprinkled with a little olive oil. Transfer the boiled beans to a frying pan, add the fried onions, carrots and parsley. Add salt, vegetable, red pepper, pepper. We pour water into the earthen pans and mix. Then prepare the sprouts. In olive oil add flour and fry until golden, add red pepper and put in the pan and mix. Add the bay leaf and place in a preheated oven at 250 degrees C for about 45 minutes.

Pleasant appetite!

RECIPE ,, KACAMAK ,,

OOU ,, RAJKO ZINZIFOV,, SKOPJE, NORTH MACEDONIA

SECOND GRADE, MARIJA ZMEJKOSKI

TEACHER MAJA ATANASOVSKA SPASESKA

INGREDIENTS

500g corn flour,2 liters of water, 1 tbsp salt,5 slices of cheese, 1 cup sour milk, roast on request

DIRECTIONS

Put 2 liters of water in a pot, add 1 tbsp salt and corn flour. In the middle we make a hole with a wooden spoon and let it boil over low heat for about 1 hour and 30 minutes. After boiling the kachamak, mix until uniform. Then pour the mixture with 100 ml of heated oil and mix.

Kachamak is served with cheese, sour milk or roast meat on request.

Pleasant appetite!

RECIPE ,, RAVANIJA ,,

OOU ,, RAJKO ZINZIFOV ,, SKOPJE, NORTH MACEDONIA

SECOND GRADE, OMAR MEKIK, LARA IVANOVSKA

TEACHER MAJA ATANASOVSKA SPASESKA

INGREDIENTS

For the cake

8 eggs, 8 tablespoons sugar, 1 vanilla sugar sachet, 8 tablespoons flour, 1 sachet of baking powder, 12 tablespoons semolina, a glass of chopped walnuts

About sorbet

600 gr. sugar, 1 liter of water

DIRECTIONS

Preparation of the cake

Eggs are coated with vanilla sugar sugars. Then add flour, semolina and pastry powder and chopped nuts. Mix the mixture with a spoon.

Pour the resulting mixture into a rectangular baking pan coated with baking paper and bake in the oven at 200 degrees Celsius for about 10 minutes. After baking the cake cools. While the cake is cooling, prepare the sorbet.

Preparation of sorbet

Pour 1 liter of water into the pot and cook 600 grams of sugar for 5 minutes. Pour hot sauce over the cake.

The ravioli is cut into pieces and decorated upon request.

Pleasant appetite!

RECIPE ,, BOMBS 3-2-1 ,,

OOU ,, RAJKO ZINZIFOV ,, SKOPJE, NORTH MACEDONIA

SECOND GRADE, KALIN ZDRAVEVSKI

TEACHER MAJA ATANASOVSKA SPASESKA

INGREDIENTS

3 cups water, 2 cups semolina, 1 cup sugar, 200 g. jelly candy, 2 bananas, 100 gr. coconut, 100g biscuits, If necessary put hazelnuts, almonds, nuts, raisins

DIRECTIONS     Put 3 cups of wather in a pot , add 2 cups semolina, 1 cup sugar and 1 sachet of vanilla sugar to boil. We mix until boils. After the semolina is boiled, we wait until it is cold. Then we separate the semolina in two pots. In one pot we put bananas and buiscuits, and in another jelly candy and coconut. Then we make balls from the mixture.

Plase the balls in plate .

Pleasant appetite !

KAVAKYOLU PRiMARY SCHOOL

ERZiNCAN 4/C

Ceren KALKAN s Recipe Cihan TURAN

SU BÖREĞİ

INGREDIENTS

Five eggs

a tea glass of water

a tea glass of milk

a pinch of salt

FILLING

a glass of oil

250 grams butter

the mix of cheese and skim milk cheese

a buncla of parsley

INGREDIENTS

1 picled cabbage,500 gr.minced meat,200 gr. Rice,1 onion,1 tablespoon salt,1 table spoon dryied vegetable salt, 1 table spoon red peper

DIRECTIONS

DOİNG

Take a bowl, Break eggs,add water milk salt and mix them gently.Add flour and knead it. Make it twelve balls.After waiting ten minutes,spread the dough and cook with boiled water.Put them cold water and lory them to tray.We spread oil and cheese to the doughs. Put it oven and cook it,After cooking, We put a wet cloth to the tray.It’s ready.

KAVAKYOLU PRIMARY SCHOOL

ERZINCAN 4/C

Yağmur ISLAMOĞLU s Recipe Cihan TURAN

EKŞILI

INGREDIENTS

2,5 litres water

a glass of bulghur

six greengages

six green peppers

a bunch of parsley

a bunch of dill

three big tomatoes, two onions

a spoon of gravy

oil, salt, chili pepper

DOING

Fry chopped green peppers,oil and meat.Add greted tomatoes and fry them together.Add gravy, bulghur, salt, chili pepper, greengages and mix them.Add boiled water. Cook it with low veat for one hour.

Finally chop parsley and dill and add them.

KAVAKYOLU PRIMARY SCHOOL

ERZINCAN 4/C

Muhammed Ali MAYDA s Recipe Cihan TURAN

KEMAH TİRİDİ

INGREDIENTS

For dough;

A glass of water

A packet of fresh yeast

A coffee spoon of sugar

500 grams flour, salt

250 grams lamb

Two glasses of water

Two spoons of butter

Three spoons of onions

Four eggs

One coffe spoon of chili pepper.

DOİNG

Four dough; Put the fresh yeast to the water and wait it for five minutes.Make soft dough and wait for minutes.Make dough balls,roll dough thin and fry them in a pen.Cook the lamb, chop onions,fry onions lonely and with butter.And break eggs on it. Cut the bread and put the lamb and egg on it.Serve the meal butter, chili pepper souce.

KAVAKYOLU PRIMARY SCHOOL

ERZINCAN 4/C

Muhaammed Emin TORAMAN s Recipe

Cihan TURAN

THE BULGHUR BALLS

INGREDIENTS

A glass of bulghur

Three spoons of flour ( You can add more)

One egg

Salt

Two glasses water

Youghurt with garlic

SAUCE

Put bulghur to bowl, Add boiled water.After drawing bulghur’s water, add flour, salt and egg.Knead them gently and make them balls.Cook them with a boiled water for 10-12 minutes.Add youghurt and souce.

Konya/Ereğli Toki İlkokulu

Special Education Class

Güneş's Recipe 'BATIRIK'

Seher ERGÜN

 INGREDIENTS

-2,5 cups of fine bulgur - some parsley - 3 cucumbers - 3 tomatoes - 3 green peppers -2 lemons - an onion - some green onio - 3 tablespoon of paste - a teaspoon of mind - a teaspoon of salt - a teaspoon of chili - a tea glass of roasted sesame - a glass of roasted peanuts - two glasses of hot water

DOING

First pour the fine bulgur into the tray, add hot water and mix. While waiting for the bulgur the swell chop the cucumbers, tomatoes and green onions and pass them through the rondo. Than cut the onion and green peppers into large pieces and pass them through the rondo. than pass sesame and peanuts rondo. Since sesame and peanut are oily, ı did not use extra oil. If you want to use oil, you can add it. Add sesame and peanut on swollen bulgur and mix. Than add paste and spices and mix. Knead them well at this stage. After kneading, add the vegetables.Finally mix and serce. 'Batırık' can be consumed in this way or diluted and used as a soup.

ESKİŞEHİR BARBAROS İLKOKULU 2 /G

SİNEM AYDEMİR 'S RECİPES

ELVAN GÖRÜR

GÖCELİ TARHANA

According to rumor,one upon time sovereign visited poor family.Poor family had not special meal for sovereign so they felt embarrassed.After they rapidly cooked soup and they offered the soup to the sovereign. Sovereign loved soup and he asked the name of the soup.House wife answered,"the soup name is darhane (poor soup), bon appetit! A lot of sovereign liked soup was called DARHANE , but now it is called TARHANA.

GÖCELİ TARHANA İNGREDİENTS

A glass of wheat

Two glass strained yogurt

Two and a half cups flour

One tablespoon salt

STEP ONE

Mix all the ingredients in bowl

STEP TWO

Knead all ingredients until dough is in

STEP THREE

Cut the resulting dough into small pieces

STEP FOUR

Dry small pieces at room temperature.

BARBAROS PRİMARY SCHOOL

ESKİŞEHİR 2/G

ARDA GÖKTUĞ GÜR 'S RECİPES

ELVAN GÖRÜR

Çİ BÖREK

For the dough:

25-30gr fresh active yeast/7 gr instant yeast

2 cups lukewarm water

1tbsp salt

2tbsp sugar

5-6 cups flours

for the filling:

200-250 gr(1/2lb)lean ground meat

1 big onion ,chopped finely/grated

1 tsp salt to taste

1/2cup water

1/4tsp black pepper

1/4tspcumin

1/4tsp paprika

1/2cup canola oil for frying

Place the lukewarm water,sugar and the yeast into a bowl.Stir well to dissolve the sugar and the yeast. Then add salt , oil and flour, knead for 8-10 minutes ,till dough becomes elastic and non sticky.Places a plastic wrap or cloth over the dough and let it rest for 2 to 4 hours in a warm place,till it rises up to double its volume.Place dough on the counter and punch to release air.Then sprinkle some flour on the counter and cut it into 16-18 pieces . then with a roller pin flatten every piece about 7-8 inches in diameter.

Meanwhile mix all the filling ingredients in a bowl and then divide the filing into 16-18 (the number of dough pieces you have got approximately 1-2 tbsp each)Then spread the filling over half side of flattened dough.Fold the other half over and stick the ends,making pressure whit your finger tips.Also you can use pizza roller for cutting the edges. Do the same procedure to all dough pieces.

In frying pan.sizzle oil and fry sides of the böreks till they turn to golden brown.place a paper towel over apot and transfer the fried böreks into it and close the lid to keep them warm and soft. You can serve çi börek with yogurt or ayran.

BARBAROS PRİMARY SCHOLL ESKİŞEHİR 2/G

ÇAĞAN AKYEL 'S REPİCES BALABAN MEATBALLS

ELVAN GÖRÜR

BALABAN MEATBALLS

Balaban meatballs from Eskişehir 's cuisine CRİMEAN TATARS who has been immigrated to Eskişehir have contributed to Eskişehir's cuisine with their tradition and their food.

THE İNGREDİENTS FOR REPİCE OF BALABAN MEATBALLS

FOR TOMOTO SAUCE

*2 tablespoon tomato paste

*1/2 tablespoon butter

*1 teaspoon granulated sugar

*1/2 teaspoon salt

*1/2 water with the water glasses

FOR THE MEATBALLS

*500 gram(1,102 lb)ground beef

*1tea glasses inside of stale bread without cover (finely choppoed)

*1,5 teaspoon salt

*1,5 teaspoon black pepper

*2 onions(medium sized chopped as little cubes)

FOR TOP İT OFF

*1 water glasses of yogurt(scrambled)

*4 tablespoon butter(melted)

*2 pita bread (chopped as cubes)

*1 water glasses of broth(to pour over thebread)

*2 peppers

*1 tomato(cutted as ring

    Knead properly and well to ingredients of ground beef,inside of stale bread, finely chopped onions salt and pepper make flat and round meatballs and fry on griddle cook peppers and tomatos on the same griddle until it seems like roasted melt the butter for tomato sauce than add the tomato paste,granulated sugar and salt. cook it till the tomato paste's smells goes away than add the water and take it away from oven when it comes to boil put it all cutted pita breads to the service plate pour the broth that heated up before over pita breads pour the scrambled yogurt and tomato sauce over the pita breads  place the all meatballs on to the service plate on the top of everything. Pour all the melted butter over everyting after added to roasted peppers and tomatos. The food is ready to serve enjoy with your feast :)

Spanish omelette

Colegio María Inmaculada - Mora, Toledo (SPAIN)

Ingredients:

• - Potatoes
• - Eggs
• - An onion
• - Olive oil
• - Salt

Instructions:

Scrape the potatoes and cut them into thick slices. Chop the onion. Heat the olive oil in a frying pan, add the potatoes and onion and stir occasionally until the potatoes are softened. Strain the potatoes and onion into a large bowl.

Beat the eggs, then stir into the potatoes and add salt. Tip everything into the pan and cook on a moderate heat. When almost set, invert on a plate, and slide back into the pan and cook a few more minutes.

Once cooked, slide the omelette on to a plate. Ready to eat!

Chickpea cold salad

Colegio María Inmaculada - Mora, Toledo (SPAIN)

Ingredients:

-Boiled chickpeas

-Peppers

-Onion

-Tomatoes

-Black olives

-Boiled eggs

-Tuna

-Salt

-Oil

-Vinegar

Wash the chickpeas. Boil the egg and wait for it to cool. Wash the tomatoes and peppers. Chop the onion, peppers and the boiled egg. Combine the chickpeas, onion, peppers, tomatoes and the boiled egg in a salad bowl. Add black olives and tuna. Mix everything. Dress with salt, vinegar and oil. Cool 30 minutes. Ready to eat!

Instructions:

Green beans and ham

Colegio María Inmaculada - Mora, Toledo (SPAIN)

Ingredients:

-Green beans

-Ham

-Olive oil

Instructions:

Chop the green beans and the ham. Boil the green beans.

Heat the olive oil in a frying pan. Fry the ham and add the boiled green beans.

Once cooked, ready to eat!

Salad

Colegio María Inmaculada - Mora, Toledo (SPAIN)

Ingredients:

-Tomatoes

-Onion

-Mushrooms

-Olives

-Peppers

-Tuna

-Lettuce

-Spinach

Instructions:

Chop the tomatoes, onion, mushrooms, peppers, lettuce, spinach and pineapple. Put them in a bowl. Add tuna and olives.Dress with, salt, vinegar and oil.

Mix all the ingredients.

Ready to eat!

-Pineapple

-Salt

-Olive oil

-Vinegar

Torrijas

Colegio María Inmaculada - Mora, Toledo (SPAIN)

Instructions:

Cut the bread into thick slices and put it in a bowl. Add milk and ground sugar to the bread. Beat an egg. Wait two minutes. Dip the bread in the beaten egg. Fry the bread with olive oil.

Wait for it to cool.

Ready to eat!

SALMOREJO (SPAIN)

Vitamins for the summer

INGREDIENTS

1 kg of ripe tomatoes

2 small garlic cloves

150 g of white bread without crust

100 g of extra virgin olive oil

Salt

CEIP Federico García Lorca, Carboneras

INSTRUCTIONS:

1. We wash the tomatoes well and, with a very sharp lace, we remove the hard parts where they are attached to the peduncle. We chop them and place them inside the glass of our mixer. We peel the garlic cloves, cut them in half crosswise and remove the germ, so their flavor will be softer.
2. Add the sliced white bread to the glass and season to taste. We crush for as long as necessary to obtain a homogeneous mixture.
3. Add the extra virgin olive oil and crush again for five minutes. With this we get that the mixture emulsifies and the texture that we will obtain will be much more velvety and creamy than if we do without these extra minutes. We keep in the fridge until serving time.

MIGAS (SPAIN)

In Almería they are typical when it rains

INGREDIENTS:

Hard bread that we have for about two days (two bars).

Garlic

Salt (very little since the bread has its own).

Oil.

Water.

CEIP Federico García Lorca, Carboneras

PREPARATION

Put the small pieces of bread in a bowl, adding water little by little so that they are evenly distributed while stirring. We continue until the bread is puffing up. We let it rest for a few minutes.

Brown the garlic in two tablespoons of oil.

Before the garlic is browned, add the well-drained bread and start turning the crumbs with a skimmer or wooden spoon.

We remove the crumbs until they are very soft and golden.

We decorate with ‘tropezones’: fried fish, fried or roasted peppers, olives, bacon, chorizo, and don't forget! a plate of melon to accompany.

GURULLOS

INGREDIENTS:

150 gr of gurullos (75 gr per person)

Chicken and rabbit (to everyone's taste)

3 garlic cloves

1/2 Italian green pepper

1 ripe tomato - Parsley

A small onion

Salt and ground pepper, saffron and colouring

Pepper and dried tomato and extra oil virgin olive

CEIP Federico García Lorca, Carboneras

PREPARATION

- In a frying pan, pour a good jet of oil and brown the pieces of the meat.

- Next, the onion, tomato and garlic are cut very finely and incorporated into the stew, all over low heat. Meanwhile, the pepper is roasted to make it soft.

- When ready, peel and make strips, which are added to the pan.

- When the vegetables are well poached, cover everything with water and when it starts to boil, pour the gurullos together with a pinch of saffron and the coloring.

- Leave to cook for about 10 minutes until the paste becomes soft.

- It is corrected with salt and served accompanied by a little parsley.

KOCAELİ GEBZE FEVZİ ÇAKMAK PRİMARY SCHOOL

MERT KARAMAN RECİPES - PINAR ONAN

INGREDİENTS:

cumin

chili peppers

salt

bread

onion

mince

potato

tomato

pepper

IZMIR MEATBALL

PREPERATION:

In order to make our meatballs, we mix our minced meat, bread, onions and spices.Then we put the meatballs we prepared into one tray, one potato and one meatball.We put our peppers and tomatoes on our tray.We place the tomato sauce in our tray in a separate bowl.And we throw it in the oven to cook.

IZMIR

KOCAELİ GEBZE FEVZİ ÇAKMAK PRİMARY SCHOOL

ÖMER FARUK KURT RECİPES - PINAR ONAN

INGREDIENTS:Rice,spice,oil,parsley,

salt,onion,tomato paste,

PREPARATION:we put our rice in a bowl firs.then add oil.Add spice,parsley,tomato paste,salt and onion.We mixed our ingredients. We wrap and wrap our ingredients in our vine leaves.

We put our wraps in a pot. We put lemon on top and add olive oil. We add some water and cook.Bon Appetit

stuffed leaves with olive oil

SULTANAHMET MEATBALL

When we look at the l5th and l6 th century  dishes, we see that only meatballs are mentioned    in the food varieties. Meatballs were made by chopping  with a knife before, and special importance because it is beneficial to human health and gives vitality. this dish was given Sultanahmet Meatballs was first called a local meatball restaurant  in the 19th century, and later took its name from  this district since it was built around Sultanahmet. Sultanahmet folk meatballs sold pizzas, salads( pickles) and semolina halva next to the meatballs, and this menu has remained   intact for many  years.

İSTANBUL BAYRAMPAŞA AHMET HAŞİM PRİMARY SCHOOL

KEREM TUNA TAŞ'S RECIPE

Özlem YURTSEVER

Sultanahmet Meatball (Istanbul  Region)

INGREDIENTS:

1 kg of medium-fat ground beef

Half a spoon of chili pepper

5 slices of stale bread

Half a spoon of baking soda

1 nectarine

Half a spoon of cumin

1 clove of garlic

Black pepper, salt

PREPARATION

 Crumble the breads. Finely pull the bread  inside the robot  with onion  and garlic. Add this ingredient to minced meat. Add salt, pepper, cumin, paprika  and carbonate, knead and prepare the dumpling dough.

    Put the dough in a bowl, cover the mouth with  a stretch film and let it sit in the fridge for a day.

The next day, prepare the meatballs in the way you want. After heating the grill or oven grill, place the meatballs on the grill, fry on both sides. Serve hot.

ISTANBUL BAYRAMPAŞA AHMET HAŞİM PRIMARY SCHOOL

ALPER TİRYAKİ'S RECİPES

ÖZLEM YURTSEVER

Ingredients :

4 Pieces of Artichoke.

1 Cups frozen or fresh peas.

1/2 (Half) Glass of Olive Oil.

1 Medium Onion.

1 Medium Potato.

1 Medium Carrot.

1/2 (Half) Lemon

1 Tablespoon of granulated sugar.

1 Teaspoon of Salt.

Directions :

Let's chop Carrot, Potato and onion in cubes rst..

Let's ll our cube-shaped vegetables into a saucepan.

We add 1 cup of oil, salt and sugar and mix for 5 minutes.

Let's cook the mixture lightly.

We mix the vegetables we lightly cook by adding half lemon juice.

We put our artichokes in a pan.

We ll our lightly cooked vegetables over the artichokes.

We add 1 cup oil, 2 cups hot water and cook for 40 minutes.

After cooking, we take it to the plates and serve.

  BON APPETIT

ISTANBUL BAYRAMPAŞA AHMET HAŞİM İLKOKULU

SERRA GENCEL'S RECİPE

ÖZLEM YURTSEVER

INGREDIENTS

A kg. of lamb liver, sliced

2 potatoes

An onion peeled

2 tablespoons of plain flour

 5-6 tablespoons of oil

1-2 teaspoons of sumac

some salt

Some lemon juice

ALBANIAN LIVER

PREPARATION

1. Season the flour with salt and flour, coat the liver

2.Remove the liver from too much flour with the help of trainer

3. Heat the oil and add the liver to the pan and brown for about 3-4 minutes

 4.Fry diced potatoes in another pan

5.Mix lamb liver with fried potatoes in a dish

6.Slice onion as julienne for salad and mix it with a little

salt gently Add some sumac,lemon juice and some olive oil 

BON APPETİT

İSTANBUL BAYRAMPAŞA AHMET HAŞİM PRİMARY SCHOOL

GÜRAY TOPRAK VARDAR'S RECİPE

ÖZLEM YURTSEVER

İSTANBUL STYLE BEAN RECİPE

ISTANBUL STYLE BEAN RECIPE

INGREDIENTS

1 marmite

1  onion

2   green paper

500 gr of died beans

1 tablespoon tomato paste 1 teaspoon salt

Half a glass oil

3 /1 tablespoon butter

2 litre of boiler water

BEANS WİLL BE SOAKED İN WATER OWERNİGHT

PREPARATION

I will make you baker beans in earthen pot.

Chop onion, green paper,red paper,fry in oil .

Add butter and keep mixing start roasting keep roasting.

Add 1 tablespoon of tomato paste to the mesture and mix

Add the series beans in the water too the mesture

and mix.

We add 2 litre of water to our food and close the lid. Boil for 1 hour .

Open the lid for control add 1 teaspoon of salt and mix.

After 2 hour series beans will be ready for servis.

BON APPETIT

 SİVAS STYLE HİNGEL

For the dough;    

1 egg    

1 cup of flour   

1 glass of water      

1 teaspoon of salt

For the inside;   

4 potato    

1 onion   

1 tablespoon tomato paste    

1 teaspoon of salt

BARBAROS İLKOKULU ESKİŞEHİR 2/G

BUĞRA ÇETİNTAŞ'S REPİCES

ELVAN GÖRÜR

 For the above;·        

half a cup of oil

1 tablespoon tomato paste

First, water and salt are mixed

Second, flour is added and dough is left to rest      

Third, oil and onion are roasted     

Next, tomato paste is added     

Then, boiled potatoes are crushed and added

Then, roast with salt     

After that, bitter and paste melted   

Finally, after that Hingel is boiled, it is served bu pouring the tomato sauce

for the dough

3 Cups flour

1 teaspoon of salt

As much water as it takes

Poppy

margarine

liquid oil

interior MATERİAL

2,5 Cups of lentils

1 dry milking

salt,black pepper

BARBAROS İLKOKULU ESKİŞEHİR 2/G

BUĞLEM ŞENER 'S REPİCES

SILVERY LENTIL BENDING

SILVERY LENTIL BENDING

Bent recipe with lentils and lentils.

First of all, let's adjust our water according to which our dough will be a soft dough.We mix flour with salt water and knead the dough.We roll the dough into rolls and divide it into small pieces.We cut the pieces that we have cut round, melt the margarine and mix them with oil.

We add oil to our dough and add our poppy to our dough and fold it in a rectangular shape like pancake.

We open the other part, apply the same oil and pest, put the rectangle we opened first in the middle and fold it over.

In this way, we open other parts and follow the same process. opened 4 dough, put 2 of them together, 30 bending turns out.Then we take the nested dough and cut it into small pieces.We open the pieces we cut and put the lentils between them (we boil the lentils, roast them with onions and put the spices). We fold them in small rectangles like pillows.We string our bends on oiled paper.

We bake in the oven at 180 degrees until golden brown.

Bon Appetit J

SILVERY LENTIN BENDING

TRES LECHES CAKE (TRILECE, 3 MILK CAKE)

Ayşe Velievska's recipes 3-th grade

Bilser Demir - teacher

North Macedonia

A tres leches cake also known as pan tres leches ("three milks bread"), is a sponge cake or butter cake soaked in 3 kinds of milk: condensed milk, evaporated milk and heavy cream. That's how it got it's name - tres leches cake meaning 3 milks cake.

Ingredients:

Dough:

6 eggs

300 g sugar1 vanilla

300 g flour1 baking powder

300 g ready caramel

Milk dressing:

1 liter of milk (3.5% fat)

750 ml cream (unwhipped hopla)

250 ml of coffee milk (10% fat)

Preparation:

Beat egg whites with sugar until firm as whipped cream, add egg yolks one at a time and continue to mix to unite mixture.Add the flour together with baking powder and mix with a large spoon or wire.Pour the mixture in a pan coated with butter and flour (35x20x6).Place to bake in preheated oven at 200 C for the first 10 minutes, then reduce temperature to 180 C and bake for 20 minutes.Allow to cool (but not too much, it should be lukewarm). In a meanwhile mix all types of milk.Invert lukewarm cake on a towel and put half of mixed milk in the baking tray. Then put the inverted cake in the pan and pour over the remaining milk.Leave to soak milk around 2 hours. Then cut in cubes, cover with foil and put in the refrigerator for several hours to cool well.Top with liquid caramel.

Bon apettit! Enjoy!

CELERY WİTH OLİVE OİL

BERRA UYSAL'S RECİPE PINAR ONAN

Olive oil celery dish is one of the famous dishes of our Aegean Region. Celery is a vegetable that is widely consumed with olive oil, stuffed, boiled vegetables, salad or soup. It has an important place especially in southern European culinary traditions, French cuisine, Louisiana food culture in the USA

1 celery                  1 onion                                         3 potatoes

2 orange                1 carrot                                         some salt

1 lemon                 1 tea glass of olive oil

CONSTRUCTION

We cut the onions into cubes. Then we slice our celery, carrot, and potatoes. First, we put our onions in our pot. Then we add half of our celery, respectively, our potatoes, carrots and remaining celery. We add our salt.

We add our orange juice and lemon juice that we have squeezed. We pour our olive oil over our food and add a glass of water. Our food is ready to cook. We cook our food on low heat

AYDIN

MATERİALS

KİDNEY BEAN

GREEN PEPPER

RED PEPPER

PEPPER PASTE

TOMATOE PASTE

SALT

OİL

ONİON

KİDNEY BEAN

NİSANUR YILMAZ RECİPE'S PINAR ONAN

We add our onion chopped onions to our pot.Then we add our oil.we roast until our onions become pink.We add our pepper paste and tomato paste.

Then we add and roast our green pepper and red pepper.We add all our materials to pot and leave to cook for 20 minutes.

Our kidney bean is ready with plenty of vitamins.

Bon Appetit

IZMIR

DUMLUPINAR İLKOKULU ÇARŞAMBA/SAMSUN

Sinem ALIŞ RECİPES (LEPSİ) -KEREM COŞKAN (Tecaher)

Ingredients for the Recipe for Lepsi (Circassian Food)

750 grams of chicken (I used some breast and bone-separated chicken thighs. You can make it from any part of the chicken or meat if you wish

1 medium onion

1 tablespoon tomato paste

1 tablespoon of pepper paste

4 tablespoons of cornmeal

4 glasses of water

Salt

Red paprika hot or a few dried hot peppers

For lepsia:

(for 2 people) 4 cups of water

5 tablespoons of corn flour

Salt

 Lepsi (Circassian Food) Recipe Preparation

Onions are chopped for cooking and chickens are cut into large pieces of 3 - 4 cm in size.

First we take the onions and roast the onions with a 1/5 tea glass of olive oil until it dies, then add the tomato and pepper paste and roast. Adding the chickens, we fry the chicken until it is released and cooked a little. We add 4 tablespoons of corn flour to our lightly cooked chicken and roast it in this amount in an amount and then add our

water, salt, red pepper and boil over medium heat until our chickens are cooked.

FOR THE LOSS:

(In this recipe, you can increase the amount according to the size of 2 people.) We add 4 tablespoons of corn flour to the boiling water and gradually add 5 tablespoons of corn flour and whisk it with a wooden spoon and cook 

it until it takes the consistency.

FOR SERVICE;

We put the leps we prepared into a soup bowl immediately with a little amount of heat and press it with a wooden spoon, so that it takes the shape of our plate and we turn it upside down on our serving plate. With the help of a spoon, we open the middle in the form of a pool. Finally, we add the chicken dish we prepared. Bon Appetit. .

DUMLUPINAR İLKOKULU ÇARŞAMBA/SAMSUN

3/D Miraç Enes ZENGİN RECİOES

Kerem COŞKAN(Teacher)

STUFFED CABBAGE

STUFFED CABBAGE STUFF

2 bunches of kale

300 gr minced meat

2 nectarine onions

2 tomatoes (or 1 tablespoon of tomato paste)

Half a glass of rice

8-9 sprigs of parsley

1 teaspoon of salt, 1 teaspoon of black pepper

2 tablespoons butter (if ground beef is oily, butter can be 1 spoon)

1 tablespoon of oil

How to Make Stuffed Cabbage?

First we wash the cabbage thoroughly and cut the stems. We boil water in a saucepan and put the boiling water, cabbage leaves and 8-9 pieces of cabbage stalk on top of each other. After 10 minutes, we turn the cabbage upside down by hand colander. After 10 minutes, we turn off the stove and filter the leaves and stems.

In a bowl, add 2 chopped onions, 1 tablespoon tomato paste, 8-9 branches of thick stems and finely chopped parsley, half a glass of soaked and washed rice, 1 teaspoon of salt, 1 teaspoon of black pepper and 1 teaspoon of water. we knead.

We divide the cooled cabbage leaves into two or four according to their size and remove the thick veins in the middle. We take the leaf into our palm with its veined surface inside and put 1 teaspoon of minced mortar, cover and wrap the sides

We pour the oil and cabbage we put on the pots of the cabbage stems side by side. When the wrapping process is over, we spread the pieces from butter to nuts and put 2 grated tomatoes on it. We put water on the stuffed stuff and leave it to cook on medium heat.

Osnovna škola Blato, Hrvatska

Elementary School Blato, Croatia

MACARONI  WITH TOMATO SAUCE

 student Petar Milat, 3.grade

teacher Dijana Ančić

MACARONI WITH TOMATO SAUCE

  Ingredients:

    500 g of smooth flour

    250 ml of boiling water

    50 ml of olive or sunflower oil

    1 egg yolk   

    1/2 tea spoon salt

First

From the ingredients, 
knead a smooth dough.
 Cover it with foil and
 leave to rest for half
 an hour.

Second

On a dry surface, roll the dough into a long, thick finger roll. The dough will not stick. Roll the obtained roller through the flour to coat well and cut into cherry-sized pieces with a knife.

Žrnovski macaroni

Firth

Wrap pieces of dough around
 a wooden stick and roll until you pull it out
 of the stick.

Fourth

Arrange the macaroni on 
a clean floured 
cloth.

Lay the macaroons on a floured surface
 and sprinkle with flour. 
Allow them to dry slightly before
 cooking.
               
Boil in plenty of boiling salted 
water  6-7 minutes after floating
 or until softened.
 
Strain and immediately cover
 with sauce or olive oil to prevent sticking.

or
Freezing: Spread the dried and 
dried macaroni on a flat surface with paper, cover with transparencies and freeze. Transfer frozen to a bag and 
store in the freezer.
               
Cook without defrosting.
Serve with tomato sauce.

Good apetite!
"U slast!"

Osnovna škola Blato, Hrvatska

Elementary School Blato, Croatia

ASPARAGUS WITH EGGS

 student Vica Protić, 3.grade

teacher Dijana Ančić

Prepare this quick, healthy and fine salad in which wild asparagus will explode aromas and flavors.

  Ingredients:

800 g wild asparagus

8 eggs

40 ml vinegar

olive oil

salt

pepper

Step-by-step instructions:

1.  Wash the wild asparagus,

   remove the lower woody part

   and boil the soft part of the stem

   in boiling salted water for four

   to five minutes.

1.  Drain the cooked asparagus and briefly immerse it in ice water

         and strain again.

2.  Pour 100 ml of olive oil, vinegar into the bowl,   season with salt and pepper, parsley and mix well.T

4. Cook the eggs hard, peel, and cut and stack on a plate or serving bowl. Cover with asparagus, cover with dressing and serve.

Good apetite!

"U slast!"

ANTALYA STYLE BEAN SALAD

HANIM ÖMER ÇAĞIRAN PRİMARY SCHOOL ANTALYA

GÜNEŞ YALÇIN'S RECİPES

BURÇİN ÇAKIR ALTIPARMAK

ANTALYA

INGREDIENTS

2 cups boiled dry beans, 1 diced onion,1 diced tomato,1 parsley,garlic,

2 boiled eggs, a cup of olive oil, a cup of vinegar, a cup of lemon juice and

two cups of tahini

DIRECTIONS:

1)Tahini,vinegar,lemon juice,olive oil and garlic are mixed.

2)The mixture is poured over the beans.

3)Onions,tomatoes,and parsley are placed on it.

4) Decorated with eggs.

ANTALYA STYLE PUMPKİN DESSERT

INGREDIENTS

1 kilogram of pumpkin

300 grams of sugar

half a lemon

5 cloves

2 cups of tahini

1 a cup walnuts

HANIM ÖMER ÇAĞIRAN PRİMARY SCHOOL ANTALYA

LAL SU SARICA'S RECİPE

BURÇİN ÇAKIR ALTIPARMAK

PREPARATION

1) We chop the pumpkins and arrange them in the pot.

2) We put sugar, lemon juice and cloves on the pumpkins and close the lid of the pot

3)We boil the pumpkins until they soften.

4)We bake our pumpkins in a 180 degree oven until golden brown.

5) We serve by decorating our pumpkins with tahini and walnuts.

ANTALYA

DUMLUPINAR PRİMARY SCHOOL ÇARŞAMBA/SAMSUN

ÇAĞATAY AK -KIVRATMA RECİPE 3/ D

KEREM COŞKAN

MATERIALS FOR 'KIVRATMA'

1 tea glass of water 1 pinch of salt

1 tea glass of oil 1 packet of baking powder

1 tea glass of yogurt 1 pack of vanilla

2 eggs

1 tablespoon of vinegar

FOR INSIDE:

A bowl of hazelnuts, half a bowl of sugar Over;

Half a pack of margarine, Half a cup of oil.

TO OPEN

Half a kg. of flour, half a kilogram of starch

PREPARATION

Eggs, oil, yogurt, water, vinegar, salt, vanilla are mixed well by hand.

Flour baking powder is added. It is mixed with other ingredients. A very soft dough is kneaded. The dough will be softer than the earlobe. The dough is divided into rag-sized rags. Starch is mixed in the flour mixture with tulle. The hazelnut mixture is sprinkled with two handfuls of rolled dough. After it is made, an overheated mixture of margarine oil is applied. It is baked in a 150 degree oven for about an hour. BON APPETIT

GAZİ MUSTAFA KEMAL PRİMARY SCHOOL 1/A Silifke /Mersin TURKEY

ÖMER BAĞCI

Silifke Style Batik Recipe

Ingredients for Silifke Style Batik Recipe

500 g fine bulgur,500 g finely grounded peanuts (peanuts will be roasted and pulled like that), 1 pinch of parsley, 1 pinch of mint, 500 g of boiled cabbage, 1 grated nectarine, 2 heads of spring onion

3-4 leaves finely chopped lettuce leaves

2 grated tomatoes, dried mint, 2 finely chopped cucumbers

2 finely chopped tomatoes, ground pepper, juice of 2 lemons

1 pomegranate molasses, 1 tablespoon pepper paste, 1 tablespoon tomato paste, a pinch of salt and

Silifke Style Batik Recipe Preparation

First of all, immerse the bulgur in hot water and leave it for a while until the findings swell. Then mix the kneaded peanuts with pepper and tomato paste, onion and tomato grater and knead for 5-10 minutes. After 5-10 minutes, we mix all the ingredients except boiled cabbage and knead a little more, then pour half a liter of water on our bulgur and mix it by hand.

Then, after pouring it into our dipping dishes, we add 2 tablespoons of boiled cabbage and make it ready for service. Bon Appetit

Czech republic - ZS Lukova

POTATO SOUP

Czech republic - ZS Lukova

ZEMLOVKA

Alparsan ZENGİN

ECRİN BERRA AKKUŞ

Aneta Weryszko

Szkoła Podstawowa Nr 2

im. Powstańców Wielkopolskich

Grodzisk Wlkp.

Poland

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