A Delicious Culinary Journey

This book is the final product of the etwinning project entitled ‘A Delicious Culinary Journey’ the collection of the traditional dishes of partner countries.

Partner Schools

Eskişehir Fatih Fen Lisesi, Eskişehir , Turkey

Escola secundária S. Pedro da Cova, S. Pedro Da Cova Portugal

Zespół Szkół Gastronomicznych, Gorzów Wielkopolski Poland

Escola de Hotelaria e Turismo do Oeste, Caldas Da Rainha Portugal

Lycée de Bazeilles, Bazeilles France

Colegiul Tehnic “Napoca”, Cluj Napoca Romania

Escola de Hotelaria e Turismo do Oeste, Caldas Da Rainha Portugal

Colegiul Dobrogea Castelu, Castelu Romania

kafkas mesleki ve teknik anadolu lisesi, Iğdır Turkey

Zespół Szkół Gastronomicznych, Gorzów Wielkopolski Poland

Necmettin Erbakan Anadolu Imam Hatip Lisesi, Onikişubat Turkey

Turkish Traditional Dishes and Recipes

Menemen by Sıla

Semolina halva by Esmanur

Sütlaç by Nuriye

Sarma (stuffed vine-leaves) by Şevval

Künefe by Funda

İçli Köfte (Stuffed meatballs) by Aybaran

Spinach pastry by Kerem

Bosnian pastry, pita by Berk

Mantı by Oğuz

Gözleme

Pudding by Hakan

Fondant with a flambeed pineapple and orange jelly

Cod fish

Zurek (Sour Soup)

What is „gołąbki” ?

„Gołąbki” is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Serving temperature: HOT

• „Gołąbki” is the plural form of „gołąbek” the diminutive form of „gołąb”, meaning “pigeon”, referring to the roll’s shape
• Ingredients for cabbage rolls:
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• Splash dry red wine
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 pound ground beef
• 1 pound ground pork
• 1 1/2 cups steamed white rice
• Kosher salt and freshly ground black pepper
• 2 large heads green cabbage, about 3 pounds each

Ingredients for Sweet and Sour Tomato Sauce:

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 1/2 quarts crushed tomatoes
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar

• Kosher salt and freshly ground black pepper

• Instructions

• To make the sauce:
• Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
• Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

• Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
• Preheat the oven to 350 degrees F.
• Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

This electronic cook book is the final product showing the cultural heritage of partner countries in terms of traditional dishes.

Thanks a lot for the contribution and effort realised by the partners.