by Culture Street
Copyright © 2018
TRADITIONAL RECIPES BOOK OF CULTURE STREET NO 2 PROJECT
Prepared: Collaborative Teachers and Students of Culture Street 2 Project
Cultural heritage, which is a bridge to transfer the intergeneration cultural and historical issues and products,is a value that plays an important role to create national identity and carries a limited source quality.
According to the agreement that was signed at UNESCO meeting in 1972, cultural heritage was accepted as temples, building groups and sites, but today, abstract, etnographic and industrial heritage have been accepted in this category.Cuisine is also among this cultural heritage .
Food culture and cuisine are among the important cultural heritage that identify the identities, life styles, diets and originalities of societies.
As Culture Street 2 Project, we aim our students and the partner student to prepare a collaborative product with their own effort within this book. This book is prepared as a cookbook that reflects our cultural heritage. It also shows the best example of interacting of cultures with each other.
We appreciate the etwinning family that removes the borders of countries and helps to build love and culture bridge.
We want to thank all of our teachers and students who worked hard for this collaborative final product book.
Culture Street 2 Project
- Batman /TURKEY…………………………8
- İrbid/JORDAN ……………………………56
- Filipeștii De Pădure/ROMANİA ……100
- Konya/ TURKEY…………………………126
BATMAN İÇLİ KÖFTE (KÜTÜLK)
Ingredienst: For the inside:
*½ kg . thin bulgur wheat *4 sauteed large onions
*½ kg semolina salt. *1/2 kg lamp minced meat
*Ground parsley: 1 tablespoon * 1/2 kg bunch parsley
*Black pepper, Allspice
Onions are cooked in oil . Minced meat is added and the dish is left to cool . The ingredients for the outer part of the dish are set aside for ½ hours , and then kneaded carefully, creating a soft dough .After resting the dough for ½ , walnut sıze pieces are taken, opened and filled. The dought is boiled ın water wıth salt and oil for 10-15 minutes.(TIP: WALNUTS CAN BE ADDED İF DESİRED.)
BATMAN TRİPE STUFFİNG (UR U ROVİ)
For the inside : Ingredients:
*1 kg lamp chunks *1 lamb tripe
*½ kg rice * 1 lamb gut
*1-2 tables poons dried mind *1 lemon
*Red pepper flakes, black pepper
Tripe is washed and cleaned . It is marinated in the juice of one lemon for half an hour. It is cut in small pieces and the sides are oppened ,creating small pouches .Lamb chungs are sauteed and washed with rice. Salt , mint ,oil and spices are added and mixed . Filling ingredients are placed inside the pouches and sewend . They are placed inside a pot wıth plenty of water , salt and oil and cooked slowly.
*1 kg yogurt
Wheat is cooked and softened . Yogurt is turned into ayran and poured over the wheat . It is stirred ın low heat until it bolls . It is then cooked for another 10 minutes . The soup is placed inside a bowl and placed inside the fridge (up to one week) . The dish is served cold. If you want , you can add molasses or salt.
Fillling: Fort he dough :
*1 kg minced meat (fat) *1 kg flour
*5-6 sauteed onions *1 egg
*1 bunch of parsley * 1 tables poun yoghurt
*Oil,salt *½ teaspoon of baking soda(for digestion)
* a little bit of water , salt *Red pepper flakes
The dough is made , kneaded and left to rest for half an hour.The onions are placed inside a pot and cooked with oil. Then minced meat is added and cooked.Chopped parsley,salt and other spices are added , mixed and left to cool. In the meantime , small pieces of dough are taken and opened in circles . Fillings are placed inside the circles and closed in the shape of half moons . They are cooked on a pan witjust a little oil .
*1 bunch of finely chopped parsley *10 dried eggplants
*1 tabiespoon tomato paste *10 dried peppers
*1 tabiespoon pepper paste *dried zucchini , vine leaves
*½ kg lamb chunks (sauteed) * ½ kg rice
*Sumac water (1 tea glass of sumaç is marinated İn water)
Dried vegetables are bolied and softened. The rice and sauteed meat is washed ; salt,tomato paste,parsley,onion,spices and half of the sumac water is added.The dried vegetables are stuffed and the rest of the sumac water is added . After the water boils, the dish is cooked for another half an hour. The dish is served hot.
ROMANIAN MITITEI (MICI)
*1lb ground beef * 1cup beef bouillon granules 1lb ground pork
*1⁄2lb ground lamb *1teaspoon thyme
*4garlic cloves, minced *1⁄2teaspoon baking soda
*1teaspoon paprika *1teaspoon ground black pepper
*1tablespoon salt *1⁄2cup soda water, plain
Mix all ingredients except soda water and baking soda until well blended. Blend in baking soda. Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape. Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter. Grill (or fry but they won’t be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill)
*4 cups water *1 teaspoon fine salt
*1 cup polenta *3 tablespoons butter, divided
*1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
*Add all ingredients to list
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
*300 g all-purpose flour *7 g dried (instant) yeast
*250 ml water *½ teaspoon salt
*sunflower oil for frying *toppings: sour cream, grated cheese, garlic
In a mug dissolve the salt in the water. In a bowl combine the sifted flour with the yeast. Add salty water to it and stir through (if it’s very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough comes off the bowl and gets smooth. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in bulk. Once it is rested, carefully tip out the dough onto a floured surface, stretch out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (big cookie cutter also good). Stretch out each piece with your fingers into a rund shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface. In a saucepan heat sunflower oil. Place lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough. Serve while it’s hot. You can eat it simple or sprinkle with chopped garlic or douse with garlic water and top with grated cheese and sour cream.
ROMANİAN CABBAGE ROLLS
*2 tbsp vegetable oil *1 large onion chopped
*1/2 cup long grain rice uncooked, I prefer basmati *1/4 cup fresh dill chopped
*2 lb ground pork or whatever meat you prefer *1/4 cup parsley chopped
*salt and pepper to taste * 2 lb sour cabbage leaves
*15 slices bacon chopped * 4 cups tomato juice
Preheat the oven to 375 degrees.Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute. In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that’s why I recommend cutting each leaf in half, otherwise you can use the entire leave for one roll.Fill each leaf with about a couple tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage. If you have any cabbage left over, chop it up and spread it over the bottom of a big pot. Put all the rolls in the pot, add the chopped bacon in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pot with aluminum foil or a lid. Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another 1 1/2 to 2 hours. Serve hot with a bit of sour cream on top.
TRİPE SOUP (Ciorba de Burta)
*3 lbs beef tripe * 10 cups water *1 piece beef bone
* 2 carrots *8 cloves garlic minced * 1 celery root
*1 large onion *2 cups sour cream *1/3 cup vinegar
*3 eggs *1 parsnip * salt and pepper to taste
*parsley * 1 tbsp olive oil
You can find tripe and beef bone pretty much in any grocery store. First thing you have to do is wash the tripe really well, when it’s clean it should be white. The purpose of the beef bone and all the vegetables, excluding the garlic, is to flavor the soup, so we will take them all out later. In a big pot add the tripe, bone, carrots, celery root, onion, parsnip and boil for 2 to 3 hours. One thing worth mentioning is do not chop the vegetables, leave them whole, so we can easily strain them. Take out the tripe and the bone and strain the rest of the vegetables, leaving the broth nice and clear. Cut the tripe into really small pieces, about 1 cm wide by 2 cm long. Add it back to the broth. Shred the boiled carrots and in a small pan add a tbsp olive and saute the carrots for 2 to 3 minutes. In a small bowl mix the sour cream and the eggs together really well and add to the soup. Add carrots, the minced garlic and the vinegar to the soup as well. Add salt and pepper to taste and let it come to a boil again. Make sure you taste it and if you require more vinegar feel free to add more. Garnish with parsley and serve hot. Serve with additional sour cream or vinegar if preferred.
BUCATİNİ ALL’ AMATRİCİANA
*2 tbsp Extra-Virgin olive oil *400 g bucatini
*500 g canned tomatoes, diced *Red chilli flakes to taste
*salt to taste *100 g guanciale or bacon, chopped
*50 g grated Pecorino Romano cheese
Chop the bacon and dice the tomatoes. In a large saucepan heat the olive oil over medium heat. Add the bacon, the chilli and sauté for about 5 minutes until the bacon has turned to golden brown. Add the chopped tomato with juices. Crush the tomatoes with a fork, season with salt, stir to combine and bring to a simmer. Low the heat and cook uncovered, stirring occasionally, until the sauce thickens, that is about 15 to 20 minutes. While the sauce is cooking, fill a large pot with 3 liters of water, cover and bring to a boil. When the sauce is ready remove it from the heat and set aside. Add 1 tablespoon of salt to the boiling water and stir in the bucatini. Cook uncovered over high heat until al dente. When the pasta is ready, drain it. Add the bucatini into the pan containing the sauce. Add half of the Pecorino cheese and toss well. Give a quick stir and serve immediately with the remaining Pecorino cheese on the side.
PASTA and BEANS (Pasta e fagioli)
*4 tablespoons Extra-virgin olive oil *1/4 small onion
*1 clove garlic, peeled *30 g bacon, finely chopped
*1 tomato, finely diced *250 g dry beans (or 1 can 500 g beans)
*¼ dried red chili pepper *1 bay leaf
*Salt to taste *¼ dried red chili pepper
*300 gr gnocchetti pasta or short ditali pasta
Peel and chop the onion finely. Peel the garlic. Chop the bacon and dice the tomato.In a large pan heat the oil, add the onion, the garlic, the bacon, the tomato, the beans, the chili, the bay leaf and season with salt. Stir in a and a cup of water, cover and bring to a boil over medium heat. Low the heat and simmer for 15 minutes, until the ingredients are well blended. Remove the onion, the garlic, the bay leaf, the chili and adjust the salt if necessary. Fill a large pot with 3 liters of water , cover and bring to a boil. Add 1 tablespoon of salt and the pasta. Cook uncovered over high heat until al dente. Put the pasta back into the cooking pan, add the beans, stir everything together to coat. Let sit for a couple of minutes and serve.
SPAGETTİ ALL CARBONARA
*4 eggs, 4 yolks and 2 whites *100 g. Pecorino cheese
-Salt and pepper to taste *150 g. Guanciale or bacon slices chopped
*2 tbsps Extra-virgin olive oil *400 g Spaghetti
In a large bowl beat lightly the yolks and two whites , add the Pecorino cheese gradually, and season with salt and pepper. Wisk in order to obtain a smooth and creamy mixture. Cut the Guanciale into 1 x 1.5cm cubes. In a large saucepan heat the oil over medium heat. Add the Guanciale and sauté for 2-3 minutes, until you see the first sign of browning. Remove the pan from the cooker in order not to overcook the Guanciale that must be crispy but not crunchy. Fill a large pot with 3 liters of water and bring to a boil. Add 1 tablespoon of salt and the spaghetti. Cook uncovered over high heat, according to the instructions on the package, but since you want it kept al dente start checking it 2 minutes before the wrapper says it’s done. Drain the spaghetti leaving it a little wet. Put the spaghetti back into the large pan you used to boil it, which is still hot, and quickly add the bacon and the egg mixture. Stir quickly everything together for a few seconds and serve immediately . The heat of the spaghetti and the heat of the pan is enough to cook the egg mixture.
ASPARAGUS RİSOTTO(Risotto con gli asparagi)
*500 g fresh white asparagus *6 cups vegetable broth
*1/2 white onion, finely chopped *3 tbsp extra-virgin olive oil
*300 g Arborio rice *Salt to taste
*50 g grated Parmesan
Wash and trim off the tough end of the asparagus, leaving only the tips and the tender part of the stalk. Cut the asparagus into 1 to 2-inch pieces. If your asparagus are especially large you shall cut them cut into bite-size pieces and cook them this way: In a medium saucepan bring to a boil a quart of salted water. Add the asparagus and cook them uncovered for 2 minutes over medium heat. With a slotted spoon remove the asparagus pieces from water and place them a bowl containing ice water for 5 minutes in order to maintain the nice green of the asparagus and to stop the cooking. Drain from the ice water and set aside. Heat up the broth and keep it simmering over low heat. Peel off the onion, discard the skin and chop finely. In a large saucepan heat the oil, add the onion and sauté over medium heat for a couple of minutes or until the onion will be soft and translucent. Add the rice, stir and toast it for about 2-3 minutes at medium heat. Add a cup of broth and mix it in well and cook uncovered until the rice has absorbed the liquid. Then add 2 more cups of hot broth and reduce the heat. Cook uncovered over medium heat for 15 more minutes, stirring often and adding broth a bit at a time. Check the rice to be sure it is salty enough. Add the asparagus and stir to combine. Low the heat and cook for 5 more minutes, until the rice is tender but still “al dente”. Remove the pan from the heat, add the parmesan and whip it up by shaking the pan. Let the risotto sit for a couple of minutes and serve.
CARCİOFİ RİPİENİ (Stuffed Artichokes)
*4 globe artichokes * 1 lemon
*1 tbsp Italian parsley, minced *1 clove garlic, minced
*50 g day old bread, cut in small pieces *50 g Parmesan cheese
*2 eggs *3 tablespoons extra virgin olive oil
*Salt and pepper to taste * water
Clean the artichokes cutting stem off and removing the outer darker leaves until you reach the more tender inner part. Cut the stem in order to obtain a nice flat base to stand on and make a horizontal cut to remove the top quarter of the artichokes slicing off about 1/2 inch from top end of each artichoke. Open artichokes gently with your hands and if necessary remove fuzzy chokes with a knife or a scissor. Wash artichokes under cold running water, drain and rub cut edges with lemon juice to prevent darkening. In medium bowl combine the eggs, the bread, the parmesan, the parsley and the garlic. Season with salt and pepper to taste and mix well. With your hands gently spread leaves from the center creating an opening for stuffing. Fill each artichoke to the top with the mixture then set them in a deep saucepan big enough to hold them close together. Add water to cover two-third of the artichokes, season with salt and olive oil. Cover and bring to a boil. Reduce heat to medium and cook simmering 40 to 60 minutes, until tender. The cooking liquid should be reduced to 4 – 5 tablespoons of sauce so if too much liquid is left, uncover pan and let boil down for a few minutes over medium – high heat. Use the sauce to season the artichokes and serve them hot.
HAMSİKÖY SÜTLAÇ (rice pudding)
*2 lt milk *300 gr rice
*500 gr sugar *Salt
Heat the milk gradually; meanwhile boil the rice in a separate pot. When it is soft, add to the milk along with the sediment. Add the sugar, and cook until the rice is mushy. Remove from heat and pour hot into bowls. Serve cold.
*1 kg high-gluten flour *25 gr salt *100 gr butter *8 eggs
*Juice of one lemon *1 lt water * 1 kg butter
*1.5 lt milk *450 gr sugar *250 gr flour *5 egg yolks *½ t vanilla
The dough is a type of puff pastry. Mix the first ingredients and knead well, then form into a round ball. Cut an “x” in the top of the dough, with the “arms” and roll out into a cross shape, with the “arms” of the cross a bit thinner than the middle. Form 1 kg of butter into a square shape and place into the middle of the dough, and fold the arms of the cross over the butter to enclose it. Seal the edges well, then roll out the dough, and fold in half and then once again into fourths. Wait half an hour, and roll out again. Wait another half hour, then roll out to 1 cm thick in a shape that will allow you to cut it in half and put it into two baking pans. (I.e. for two 9×13” pans, roll out to 18×13.) Cut in half and put the dough over the bottom of two greased baking pans, and bake in a medium hot oven. While the dough is baking, mix the ingredients for the filling, and bring to a boil, then reduce heat and simmer until thickened. When the börek dough is cooked, remove from the oven and pour the cream over the cooked börek in one of the pans. Remove the cooked dough from the other pan and place over the cream filling. Cut into serving size, and sprinkle with powdered sugar. It may be eaten hot or cold.
*1 kg ground meat
*100 gr crushed rusk
*1 clove garlic
*½ t black pepper
*½ t salt
Mix all ingredients and shape into köfte. Cook on the grill. Serve hot.
*1 kg rice *2 lt water
*1 T tomato paste *250 gr butter
*Meat (red meat or chicken, to taste)
*Broth made from bones *Salt
Bring the broth to a boil in a pot, and add the salt and tomato paste Meanwhile, wash the rice until the water runs clear, and let stand.If the pilaf will include meat or chicken, these are simmered separately. When the water is at a rolling boil, add the rice (the flame should be set high) After adding the rice, lower the heat and allow to simmer.Once the rice begins to absorb the water the meat is put over the top and it is covered and cooked till done. When done, hot melted butter is poured over the top.
HAMSİ PİLAV (Baked Anchovy Pilaf)
*1 kg fresh anchovy, *1 tsp butter,
*2-3 tbsps corn flour, *Salt to taste.
*1 cup rice, washed and drained, *1 onion, chopped,
*1 tsp tomato paste, *1 tbsp pine nuts,
*1 tbsp currants, *1/2 tsp cinnamon,
*1/2 tsp black pepper, *1 tsp allspice,
*2 handful of chopped parsley, *1 tbsp butter,
*2 tbsps vegetable oil, *2,5 cups boiling water, *Salt to taste.
For pilaf, heat butter and vegetable oil in a large pan. Add onions and fry well. Add pine nuts and fry for 1-2 mins. Add tomato paste and stir well. Add rice and fry, constantly stirring, for 5 mins. Add cinnamon, black pepper, salt, allspice, currants and parsley and stir. Add water, stir, Cover the lid and cook until the rice is tender.
Meanwhile clean the fish:
Pull out the guts, cut the head, pull out the bones; rinse the fish inside and out, put into a drainer, Grease a 26 cm baking pan with butter, place a parchement paper in the bottom. Coat the back of the fished with cornflour and line 2/3 of the fishes on the sides and the bottom of the baking pan, make sure some are dangled from the edges.Sprinkle some salt, then spread the pilaf into the pan, fold the dangled fishes into the middle. Cover top of the pilaf with the remaining fishes, Bake in a 190 C degrees pre-heated oven until golden, Remove from oven and turn upside down into a serving plate. Bon appetit…
WARAK ENAB and KOUSA MAHSHİ
*Grape leaves * zucchini *soaked rice
*oil *lamb meat *onions
*garlic *light seasoning
Add to the soaked rice after removing it from water, lamb meat , softly-chopped onions and garlic, oil , pepper , salt and seasoning. Previously, the inner part of zucchini has to be taken out so they are made hollow inside. Stuff the zucchini with the mixture of rice and meat and wrap up the grape leaves with that mixture. Put layers of stuffed grape leaves and zucchini onto a deep cooker and slow cook with water till become well-cooked.
*rice *whole lentils * olive oil
* chopped onions * water *salt
Boil lentils in hot water till it becomes well-cooked . Add salt , pepper and cumin. Then add rice to the cooked lentils. Fry chopped onions to be put on the top of the rice and lentils when served. Eat with yogurt or salad.
KOFTA Bİ TAHİNİ
* minced kebab (or kofta) meat *thin slices of potato
*a thick tahini sauce *salt *pepper *lemon *water
Flatten the meat in a thin layer on a tray . Prepare the tahini sauce by adding water and lemon to the tahini paste and boil it then add its sauce to the meat . Add on the top some slices of potatoes. Put in the oven for 30 minutes or till being well-cooked. Eat with rice or bread.
*Rice *lamb meat *jameed(dried yogurt) *water *salt
*pepper and nuts to be put on the top. If possible, thin bread (shrak)
Boil the lamb meat in a big cooker and add salt and pepper till it is well-cooked. Prepare jameed by soaking it into hot water and preparing it in a blender, then boil and keep stirring till it boils well. Cook rice. Put the thin bread( shrak) on a flat bowl then rice over it. Add pieces of lamb meat on the top and sprinkle nuts and well-chopped parsley. Pour cooked jameed on rice and enjoy the taste.
*mashed fava beans * olive oil
*salt *pepper *lemon *tahini
Boil fava beans till well cooked and then mash them. Add tahini with lemon, salt and pepper. On the top, pour some olive oil and eat with bread for breakfast on dinner.
Kramotorsk / UKRANİA
*potatoes – 1 kg; *sauerkraut – 300 g; *eggs – 2 pieces;
*onions – 1 head; *wheat flour – 100 grams; *milk – 200 grams;
*greens; *salt; *vegetable oil for frying.
Potatoes wash, peel and grate on a coarse grater into a separate bowl. Gently squeeze to remove excess juice. Sauerkraut to press down with hands that are softer. Add to the potatoes. There may be hammered in chicken eggs. Onion finely chop, to attach to other components. Pour the prepared milk, add the flour. Salt. The mixture should be not too runny, but not thick. To bring it to the desired consistency, gradually adding milk or flour. In a pan heat the vegetable oil. You may want to add a little fat or butter. Potatoes to score a tablespoon and place on a pan. Each dranik be pressed to become flat. Fry for 3-4 minutes on each side, the tracking, so it wouldn’t burn. Served pancakes with greens and sour cream. Bon appetit!
*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
*clarified butter – 2 tbsp. spoon *fat – 50 g
*sweet pepper – 1 PC. *Bay leaf – 1 PC.
*sour cream – 150 g *parsley and dill
*ground black pepper *salt to taste
Boil the meat in 3 liters of water, add salt and pepper. Beets, cabbage and onions cut into strips, potatoes – slices.
Beet fry in butter, add a tablespoon of vinegar (3%), stew until tender in small amount of broth, add sugar (1 tablespoon), tomato paste (2 tablespoons). Strain the broth and continue to cook. Meat cut into cubes and put in boiling broth, add potatoes, cabbage and cook for 15 minutes. Then add the beets, vegetables and sweet pepper cut in shreds, spices. Cook for another 15 minutes. Add chopped garlic, pounded with fat and bring to a boil. Then let stand another 20 minutes.
*500 g tvorog (farmer cheese). *2 ea eggs.
*50 g sugar. *salt.
*300 g flour. *1 ea egg. *150 g water.
Knead dough from water, eggs and flour (add more flour if needed) and roll out finely. Make rounds with a glass or a cup. Put the filling in the center of every round and pinch the opposite edges.Filling: Combine all the ingredients and run through a sieve.Cook in boiling lightly salted water until vareniki are on the surface. Serve with sugar and sour cream.
*500 g of beef shovel *1 onion *1 carrot
*0.5 cups of rice *1 head of cabbage
*salt and pepper to taste *3-4 tbsp. l. tomato paste
*3-3.5 glasses of water *vegetable oil
To prepare cabbage rolls, it is very important to choose cabbage correctly – the head should be medium in size, dense enough, but not rigid, otherwise the leaves will break. We used water for the sauce, but you can cook it from vegetable or meat broth. And to serve ready-made cabbage rolls, sour cream and any fresh herbs are ideal. How to cook cabbage rolls Head cabbage peeled off the top leaves, then heat a large pot of water and head nips on the fork to dip it into boiling water for 3 minutes. Carefully take off the soft leaves from the cabbage, if the leaves are harder near the center – repeat the procedure with boiling water. Carrots of sodium on a large grater, chop onion. Heat the frying pan with vegetable oil and fry the carrots with onion until light golden. In a large bowl, twist the beef through a meat grinder, add the fried carrots and onion, rice, salt and pepper to taste, carefully stir the minced meat. Spread the softened cabbage leaves on the table, add minced meat and roll rolls to the center of each sheet. Rolls of cabbage leaves with minced meat are laid in a saucepan with thick walls with a base down. Mix in a bowl of water with tomato paste, salt and pepper to taste. Fill sauce with stuffed cabbage – their tops should remain uncovered, bring to a boil, then reduce the heat to a minimum and the carcasses cabbage under the lid for 45-50 minutes.
*Kefir – 500 ml. *Eggs – 4 *Sugar *8 tablespoons Muka *Vegetable oil for frying
*2 cups + 1/3 Salt – tea spoon floor. The food is a tea spoon. Razryhtel – 2 teaspoons
Stir eggs, sugar, salt, kefir. Slowly flour, stirring constantly. After the dough is ready, add baking powder and soda and stir lightly. From this stage depends how lush pancakes will be. Fry under the lid with a lot of vegetable oil.
*8 water glass flour *5 eggs *1 tea spoons salt
*some warm water *half a pound of cheese
*half a bunch parsley *Oil
Flour, eggs, salt and with warm water kneaded a bit stiff dough. Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. There maining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the late stup 4 folding put aside. In the mean time big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. On each sheet of dough sprinkled with a littleoil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way upper mostal located sheet of dough boiled laid. on the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner. Good appetite..
*3 medium height mature quince
*6 coffee cup of sugar
*100 gr cream
Quinces well washed and peeled after cleaning, divided in half seeds removed. Quince, the center of each is poured into a cup of sugar and placed in water to cover. Cook on low heat for an hour or so. After cooling, the mixture is served with quinces on the source.
*300 gr ground beef (mixed sheep and beef) *1,5 water glass rice
*1 largeonion *2 tomatoortomatopaste (1 tablespoon) *salt
*fresh or brine grape leaves *butter *dill *parsley *black pepper
Onion, tomato (peeled) or (tomato paste) ,dill,parsley in small pieces. Into the ground beef, rice, salt, black pepper and 1/2 tea glass oil is put, mixed. The mixture was wrapped in grape leaves (thin and small). The saucepan placed under leafsrolls is spent water and butter is put, cook over medium heat for. Under garlicyoghurt, deep fried sauce (tomato paste, red pepper) is poured and is served hot.
*2 cups green pepper, chopped *1 cup diced tomato
*1 small onion, finely chopped *2 eggs, beaten
*3 table spoon oil *1/2 tea spoon salt
*1 pinch of black pepper (optional)
Place the oil and onions in a pan and sauté the onions for 2-3 minutes over low-medium heat. Then, add peppers and salt. Close the lid and cook until the peppers become soft by stirring occasionally. Add the tomatoes, stir and cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and stir. It’s done when the eggs are cooked. You can sprinkle some black pepper on top if you like. Menemen is a very good and famous dish for breakfasts. Serve it with bread while still warm.
*1 medium onion *1/2 bunch of parsley
*2 table spoons butter *1 pounds of ground meat
*1/2 cup soft bread crumbs *1 egg
*1 tea spoon salt *3 to 4 table spoons butter or margarine, for cooking meatballs
*3 table spoons all-purpose flour *1 cups beef brothor bouillon
Cook onion in 2 table spoons of butter. 1 pounds of groundmeat, 1/2 cup soft bread crumbs, 1 egg, 1 tea spoon salt mix. Finely chop the parsley. Mix together and form into firm balls about 1-inch diameter. Cook in small batches with a little butter or margarine and shakepan frequently to help prevent sticking. When all meat balls have been browned on all sides, stirflour into pan drippings. Gradually stir in beef broth. Stirring constantly, cook over low heat until thickened.
*2 cups flour (250 g) *1 cup sugar (200 g)
*3/4 teaspoon baking powder *9 tablespoons butter (125 g)
*1 egg *2 egg yolk *1/2 teaspoon cinnamon
*2 1/4 pounds Granny Smith apples, peeled, cored, & sliced (1 Kg)
Preheat oven to 350 F (180 C). Combine the flour, sugar, and baking powder. Cut in the butter (with a pastry blender, two knives, or rub into flour with fingers) until it resembles coarse meal. Work in egg and egg yolk, the dough will be crumbly, cover and refrigerate for 30 minutes. Reserve 1/3 of the crust, pat the remaining 2/3 into a 9 inch springform pan, covering the bottom and the sides. Toss the sliced apples in the cinnamon, and add to the pan, piling them up. Crumble the remaining 1/3 crust and sprinkle over the apples. Bake for about 50 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil.
*1 cup butter, at room temperature (salted or unsalted)
*1 cup granulated white sugar *1 egg *1 cup dark molasses *2 tablespoons white vinegar *5 cups flour
* 1 ½ teaspoons baking soda *½ teaspoon salt *2 teaspoons ground ginger *1 teaspoon ground cinnamon *1 teaspoon ground cloves
Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes. Beat in egg, molasses, and vinegar. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough. Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack. Repeat with remaining dough. Decorate cooled cookies with royal or buttercream icing, or eat them as they are.
*1 cup of flour *3/4 cup of water
*1 teaspoon of salt *a bowl
*a rolling pin *a pot with boiling water
Some stuffing (either salty or sweet, it could be mushrooms, cabbage, mix of vegetables or some sweet fruit like strawberries or plums or cherries) You mix flour, salt and water to prepare dough. You roll it with the rolling pin. You cut out circles(you may use a glass or a cup), then you put a teaspoon of your stuffing on each circle, you fold it and make it hold together. Then you put it in the pot with boiling water and boil it for three -to five minutes. It is delicious.
Filipeștii De Pădure/ROMANİA
*1 liter of water *1 teaspoon of salt
*350 g of beef (I use the Arpis leek, it’s fine, tasty and it’s a great color)
Put boiling water together with salt, preferably in a cast iron or a thick wall pot as it is. If you do not have that, do not get discouraged from being bathing, you go to any other ship. When the water boils, start pouring in the rain, stirring continuously with a pear-shaped hair. This way you make sure that the dill will not make a dough when it gets into hot water. When you feel that lettuce starts to swell and the mallow thickens, put the fire to a minimum. You can now give up metallic metal and mix it from time to time with a wooden spoon. Let it boil for about 10-15 minutes depending on how “prickly” you want it to come out. You’ll feel at hand. If it still seems too soft, leave it for a few more minutes. When ready, before turning over, press well with the back of the spoon so that the mallard takes the round shape of the pot in which you drank it. Insist on the edges. Turn the mallow with a quick motion on a wooden bottom or on a large plate. If the bottom of the pot remained dry, covered only by a small shell of pepper as in the top picture, on the right, it means that you made a crunch as a book. In my country, as soon as the mallard is over, it is served in cold milk with a little salt. The milk warms up in contact with the hot pot and was only good to eat with the raspberry mallow on the wall. Now that you know how to make a perfect dish, if you want, you can find many recipes based on ginger.
ROMANIAN SWEET CHEESE PIES WITH RAISINS – BRANZOAICE
For the yeast dough:
*450 g/ 15.9 oz/ 3 cups all-purpose flour *42 g/ 1.5 g fresh yeast
*200 ml/ 6.7 fl.oz/ 0.8 cups lukewarm milk *4 tablespoons sugar, divided *2 eggs, about 55-60 g/ 1.6-2.1 oz each
* ½ teaspoon salt *4 tablespoons vegetable oil *For the filling: *500 g/ 17.6 oz/ 2 ¼ cups cottage cheese
* 1 egg, 55-60 g/ 1.6-2.1 oz *140 g/ 4.9 oz/ scant 2/3 cup sugar *1 teaspoon vanilla extract *1 teaspoon grated lemon zest
*a pinch of salt *75 g/ 2.6 oz/ ½ cup raisins *65 g/ 2.4 oz/ 1/3 cup semolin *1 small egg for brushing *icing sugar
Start by draining the cottage cheese in a fine mesh sieve thoroughly, for about 3 hours. To make the yeast dough, sieve the flour in a large bowl or in the bowl of your food processor. Make some place in the middle, crumble the dough in there, add 2 tablespoons of the lukewarm milk and 1 tablespoon of the sugar. Let rest for about 15-20 minutes until quite frothy. Add the rest of the lukewarm milk, 2 eggs, the remaining 3 tablespoons sugar and the salt. Mix well and add the vegetable oil. Knead well with the food processor until the dough is elastic and doesn’t stick anymore, but keep in mind that the dough should be soft. If you knead the dough by hand, you might have to add a little bit of extra flour when kneading, but don’t overdo it, the dough should remain soft. Form a ball and let it rise in a oiled bowl for 1 hour, covered with a clean kitchen cloth and in a warm place. I usually place the bowl in the oven and turn the oven light on. Just the oven light, not the oven itself! The dough should have more than doubled its size by the end of one hour. In the meantime prepare the filling. Give the drained cottage cheese to a bowl. Add the lightly beaten egg, sugar, vanilla extract, lemon zest, salt, raisins and semolina and mix well. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line the baking tray with baking paper.
*2 cups flour *1/2 teaspoon salt *2 eggs *1/2 teaspoon water, or as needed
*2 onions, peeled *1/2 pound ground beef *salt and pepper to taste *3 tablespoons vegetable oil
*1 tablespoon red pepper flakes *1 tablespoon minced garlic *1 (8 ounce) container plain yogurt
Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough. Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don’t let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
For The Syrup:
*4 cups water *3 cups sugar *Juice of ½ lemon
For The Baklava:
*36 leaves fresh or frozen packaged phyllo dough(14 x 18-inch size)
*½ pound/300 grams unsalted butter, clarified
*½ pound/300 grams raw, hulled pistachio nuts, ground to a powder
*2 tbsp. sugar
*14 x 18-inch shallow metal baking pan *pastry brush *a pastry cutter or sharp knife
Begin by making the syrup which you’ll pour over the hot baklava later on. Combine the water , sugar and lemon juicein a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava. The next important step is preparing your clarified butter. Here is a great tutorial to show you how. Mix the ground pistachio nuts with 2 tablespoons of sugar. Brush the bottom of your baking pan with butter and sprinkle a few pinches of the ground pistachio nuts over the butter. If it’s your first time using fresh or frozen phyllo dough, here is a great article to give you tips about how to thaw it and work with it. Once you feel confident, take your first layerof phyllo and set it in place. Working quickly, brushes the entire piece of phyllo with the butter. Repeat in the same manner with 18 leaves of phyllo. Once you’ve buttered the 18th layer, use all of the ground pistachio mixtures to make an even layer going all the way to the edges of the pan. Place another layer of phyllo over the nuts and butter it. Repeat until you finish the last layer. If you have extra butter left, set it aside. Using a sharp knife or a pastry cutter, gently cut the baklava into even squares or diamond shapes. If you’re using a round pan, you can cut it into large, narrow slivers, if you wish. Drizzle the leftover butter over the top. Place the pan in a preheated 395° F/200° C oven and set the timer for 45 minutes. Once the baklava is in the oven, remove the syrup from the heat and leave it to cool down. Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent. When ready, remove the tray from the oven. While it’s still piping hot, immediately pour the cold syrup evenly over the baklava. Let it bubble up then settle. Generously sprinkle more ground pistachios over the top. Leave your baklava to cool down to room temperature before serving.
*1 lb ground beef or lamb *3-4 cloves of garlic (chopped finely)
*½ cup parsley (finely chopped) *½ small white or yellow onion (chopped finely)
*1 tsp cumin *1 tsp paprika *1 tsp ground black pepper
*1 ½ tsp salt *10 bamboo skewers *6 green cubannelle peppers *6 roma tomatoes
Mix all the ingredients and knead for 5 minutes to make sure all the ingredients are mixed well. Let the meat sit over night in the refrigerator or for a few hours. Soak the bamboo skewers for 30 minutes prior to cooking the meat. Take an egg sized amount of the meat and place on the skewer and keep pressing so that the meat occupies 3/4s of the skewer evenly. Heat the oven broiler and place on a pan that allows dripping. Cook the meat for 5-6 minutes on each side. Serve with rice pilaf, grilled/broiled green peppers and tomatoes. You may also serve inside flat bread (i.e. pita) with zerzavat which is an onion and parsley mixture.
*2 red onions *¼ cup fresh parsley (chopped finely)
*1 tsp sumac *½ tsp salt *Lemon wedges
Cut onions in half lengthwise. Slice thinly. Add the sumac and parsley and mix well. Add salt just before serving so that they do not become soggy. If you like it with lemon, squeeze one of the lemon wedges on top.
TURKISH WHITE BEAN
*1.5 cups of dried white beans. *1 or 1.5 onions* chopped
*1 heaped tablespoon of tomato paste *olive oil *salt *red pepper flakes *water
First, you need to soak the beans in water for around 12 hours, or overnight the day before you plan to cook them. When you’re ready to start cooking, drain and rinse the beans then put them into a large saucepan/cooking pot with 4-5 cups of fresh water, bring this to the boil and then turn down to a low heat. Leave this to boil gently for around 45-60 minutes, but keep checking back and topping up the water as required. You need to cook the beans until they are soft, but not quite fully cooked. Once they reach this stage, you can begin to prepare the other ingredients, but don’t turn off the heat on the beans. Add a little olive oil to a frying pan and saute the onion with the olive oil for around 3-5 minutes or until soft, don’t let them burn. (If you wanted to add meat, you could at this point, diced red meat works well. You could also add peeled, chopped tomatoes and/or peppers if you wish – we didn’t). Then add your tomato paste, stirring it into the onions. Once it is all stirred together and soft, add this mixture to the beans and water and stir gently. You can add salt and red pepper flakes, we like this dish both salty and slightly spicy, so we added quite a lot of both. Leave this on a low heat to simmer for around 20-30 minutes, or until the beans are soft enough for your liking, there’s no set time and cooking times vary according to the appliance, just keep an eye on the beans and keep testing them until you’re happy with the taste and texture.
For the dough;
*5 cups of flour, *1 cup warm water,
*1 tsp salt, *1 tbsp of vinegar, *Oil for frying
For the filling;
*250 g fat-free ground beef, *1 onion, finely chopped,
*1/2 cup water at room temperature, *1 tsp black pepper, *1 sweet spoon salt.
Take 2 cups of flour for a dough in a deep bowl. Add salt and mix. Make a hole in the middle and add the vignette. Start to knead while adding water by little at a time. Add the remaining flour in small amounts according to the consistency of the dough and knead it until you get a soft consistency dough that does not stick. Cover and rest 5-10 min. Meanwhile combine minced meat, chopped onion, water, salt and black pepper in a bowl. Make 10 small balls from the dough and cover with a damp towel. Take one of the balls on the counter and roll. Spread filling in half of the rolled dough. Cover the other half on the filling and push with your fingers from the edges. Cut the edges if there is any extra pieces. Heat oil in a large pan. Put the boreks into the oil and fry both sides.
*rice *potatoes * chicken *aubergine or cauliflower
*spices * salt and pepper * some oil
Boil the chicken or meat. fry potatoes and Auborigin or cauliflower. put them all with the fried or roasted chicken in the bottom of the pot. add rice , water and some oil. add spices , and pepper salt and let them boil together. flip the huge pot over a flat plate and then remove it, revealing what looks like a neat cake of rice and chicken. You can eat it with salad or yoghurt.
*Bread *chicken *onion *nuts *oil
*salt *pepper and spices *sumac
Boil the chicken , add salt and pepper and some spices.soak the bread in oil and chicken soup.put the first layer of bread then add onion slices ,chicken.add sumac for each layer. Put layers of bread and chicken and onion. Decorate the last layer with nuts
*Flour *warm water *onion
*chicken *oil *salt *pepper *spices
Cook the chicken with oil and onion .Add salt ,pepper and spices . Make the dough from the flour and warm water .Make layers of dough and chicken with onion .Boiled chicken and onions are buried under a thick blanket of dough and cooked in the oven until well-done. It is later served in triangle pieces, exactly like cake
HÖŞMERİM (FLOUR HALVAH)
*2 Tbsps gram butter *400 gram heavy cream
*2 cups flour *2 cup milk
*1 cup sugar *2 Tbsps pine nuts (optional)
Let the butter melt and heavy cream in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 10-15 minutes. Meanwhile, heat the milk Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes. Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.
Etli Dolma- Stuffed Vegetables
*2 lb. Bell pepper, seeds removed, insides hallowed out
For the stuffing:
*1lb. Ground beef (with 30-40% fat) *1 ½ cup White rice; short grain
*1 bunch Parsley, finely chopped *1 bunch Dill, finely chopped
*3 tbsp. Butter *1 Tomato, peeled, diced
*2 Yellow onion, finely diced *2 cloves Garlic, minced
*1 ½ tsp. Dried Mint *2 tsp. Salt *1 tsp. Black pepper
For the top:
*2 Tomato *Hot water
Sauté the onions and garlic in butter until softened. Mix this with the rest of the stuffing ingredients. Fill the vegetables to the top but do not pack the filling too tightly or they will split when the rice expands. Make a lid, especially for the peppers, with a slice taken from the meaty part of a tomato. Arrange the rest of the vegetables end-to-end in a pot so that they seal each other. Fill with hot water just enough to cover, close the lid and cook for 45 minutes, until the vegetables have cooked. Serve with yoghurt.
CHICKEN SOUP WITH PASTE (Arabaşı Çorbası)
*A small chicken, 1 kg (or you can buy a chicken breast and 3-4 drumsticks)
*Flour, 3 tablespoons *Salcha, 1 tablespoon
*Red pepper flakes, 1 teaspoon *Black pepper, 1 tablespoon
*Salt, 1 teaspoon *Half lemon *60 mL olive oil *Water, 2 liters
Put the chicken in 2 liters of water, bring to boil and let it simmer for 30 minutes. Take the chicken out of the saucepan and let it cool aside. Keep the water, we’ll use it. When the chicken is cooled enough for you to handle it, discard the skins, pull small pieces apart from the breast and drumsticks. (If you used whole chicken, still use only breast and drumsticks. You can save the remaining parts in the fridge or freezer to use in stocks or in other meals.) Put small chicken pieces back into the water in which they were boiled and continue cooking. In a pan, roast the flour by itself, without adding anything else. When the flour turns pinkish color, add 100-120 mL cold water and whisk immediately and fast. Add the wet flour to the saucepan (has chicken in it) gradually by mixing. In the same pan, heat up oil, salcha and spices and add these to the saucepan as well. Cook the soup for a further 20 minutes. Serve with a lemon.For the paste Water, 2 liters Flour, 320 g. Salt. Bring the water to boil, add salt. In a bowl, mix the flour with a 300 mL water. Add the flour to the water gradually by mixing all the time with a whisk. Cook for 1-2 minutes. Wash an oven tray but do not wipe, it should stay wet. Pour the flour-water mixture all into the tray. Leave it to cool in fridge or in a cool place. When it gets solid, cut into argyle pieces and serve with the soup.
EGGPLANT BEEF TİRİT