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GREEK RECIPE 'TZATZIKI' , 105th Primary School of Thessaloniki

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GREEK RECIPE 'TZATZIKI' , 105th Primary School of Thessaloniki

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This is a very nice dip. We really love it! It's so easy to make and accompanies almost every dish.

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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Menemen

Ingredients

3 eggs

2 tomatoes

2 green peppers

1 tablespoon butter or olive oil

Salt and black pepper

Instructions

1. Chop the tomatoes and green peppers into small pieces.

2. Heat the butter or olive oil in a frying pan.

3. Add the green peppers and cook for about 2 minutes.

4. Add the chopped tomatoes and cook until they become soft.

5. Beat the eggs in a bowl and season with salt and black pepper.

6. Pour the eggs into the pan and stir gently until they are cooked.

7. Serve hot with fresh bread.

Enjoy your traditional Turkish Menemen!

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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INGREDIENTS

- 4 tablespoons of "Tarhana" powder

- 5 glasses of Walter or broth

- 1 tablespoon of butter

- 1 spoonful of olive oil

- 1 clove of garlic

- Salt

Optional: You can alsi add dried mint and pepper.

How to make "Tarhana Soup"

1. First add 2 cups of worm water to 1 cup of "Tarhana" and wait for 10 minutes

2. Heat the pon after adding butter and olive oil

3. Add tomato paste and roast it lightly

4. Add crushed garlic

5. Put the "Tarhana" mixture and the water into the pot

6. Mix the ingredients in the pot for 30-50 minutes while heating it

7. Once it is mixed well add some salt

8. Pour mint pepper and olive oil över the Soup before serving

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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Mock Chicken Breast Recipe

4 Persons

10 minutes cooking

10 minutes preparation.

One of the most practical desserts, the mock chicken breast pudding will become your favorite. It's a dessert you can prepare quickly and without many ingredients. This chicken breast pudding, with its delightful taste, will win the hearts of those who love milk-based desserts. Even someone with no kitchen experience can easily make this mock chicken breast pudding, and with an elegant presentation, it will be the shining star of your table.

Everyone, young and old, will love this mock chicken breast dessert. Enjoy!

Materials

125 grams of butter (you can also mix it with margarine if desired)

1 cup flour

1.5 cups of sugar

1 liter of milk

1 pack of vanilla

Preparation

1. First, let's put the butter in our saucepan and melt it over low heat.

2. Once the butter has melted, add the flour and stir-fry for about 4-5 minutes until fragrant.

3. While mixing the flour with a wire whisk, gradually add the milk. It's crucial to mix the flour thoroughly at this stage, otherwise lumps may form.

4. Add the sugar and stir until the custard thickens and reaches the desired consistency.

5. Remove the thickened custard from the heat, then add vanilla and whisk with a mixer for 3-4 minutes.

6. Pour the prepared custard into a 22 cm (approximately 22 cm) baking dish that we have moistened, and smooth the top with a spatula. Let it cool to room temperature.

7. Once it reaches room temperature, cover it with plastic wrap and let it rest in the refrigerator for 2-3 hours.

8. Take the chilled dessert out of the refrigerator, press down on the sides to release the air bubbles, and invert it onto a serving plate.

9. Garnish with cinnamon, coconut, or chopped pistachios as desired. I cut thin strips from baking paper and placed them horizontally across the dessert. Then I sprinkled cinnamon all over it and carefully removed the strips.

10. Afterwards, I placed the parchment papers I had cut again at intervals along the length of the dessert, sprinkled cinnamon, carefully removed them, and achieved a very nice appearance. However, you can decorate it as you wish. Enjoy!

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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MÜYESSER ESRA CEYHUN/ GAZİEMİR SCIENCE AND ARTS CENTER

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MANTİ

Manti is one of the most beloved and labor-intensive dishes in Turkish cuisine. To make manti, the dough is prepared first. Flour is placed in a large mixing bowl, a well is made in the center, and egg, salt, and water are added gradually. The dough is kneaded for a long time until it is firm and not sticky. Well-kneaded dough is easier to roll out and won't fall apart during boiling. The prepared dough is covered with a clean cloth and left to rest for about half an hour. This resting period allows the dough to become elastic. Meanwhile, the filling is prepared; medium-fat ground meat, very finely chopped dry onion, salt, black pepper, and a little parsley (optional) are thoroughly mixed in a large bowl. In some regions, red pepper or cumin may also be added to the filling.

The rested dough is divided into several portions, and each portion is rolled out very thinly with a rolling pin. The rolled-out dough is cut into small squares. A small amount of the meat filling is placed in the center of each square, as too much filling makes it difficult to close the manti. Then, the four corners of the dough are brought together in the middle to form a bundle. Once all the dumplings are prepared, a large pot of salted water is brought to a boil, and the dumplings are carefully placed inside. They are cooked for about 10-15 minutes, until they float to the surface and the dough softens. While the dumplings are cooking, garlic yogurt is prepared. Crushed garlic and a little salt are added to the yogurt and mixed. Separately, butter is melted in a small pan; red chili powder, chili flakes, and dried mint are added and heated briefly until fragrant.

The cooked dumplings are drained and placed on a serving plate. A generous amount of garlic yogurt is poured over them, and finally, the heated butter sauce is drizzled on top. Optionally, sumac, dried mint, or chili flakes can be sprinkled on top before serving hot. Kayseri-style dumplings are particularly famous for their small size and traditionally known for their delicate preparation, described by the saying, "forty should fit on a spoon."

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By Yusuf and Zeynep Y.

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By Deha Deniz S.

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Enver Ekinci-Ayrancılar Adnan Menderes Primary School

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Enver Ekinci-Ayrancılar Adnan Menderes Primary School

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Enver Ekinci-Ayrancılar Adnan Menderes Primary School

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Enver Ekinci-Ayrancılar Adnan Menderes Primary School

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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HOMEMADE YOGURT:))))

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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MUSTAFA CANKARA SARIYER SCIENCE AND ART CENTER

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Gaziemir Science and Art Center/ Gonca SOLMAZ

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Gaziemir Science and Art Center/ Gonca SOLMAZ

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Çağan's Recipe: BAKLAVA

Baklava Recipe

Ingredients

For the Baklava

20 sheets of filo pastry

250 g butter, melted

2 cups pistachios or walnuts, finely chopped

For the Syrup

2 cups sugar

2 cups water

1 tablespoon lemon juice

Instructions

1. Prepare the Syrup

1. Combine the sugar and water in a saucepan.

2. Bring to a boil and simmer for 10 minutes.

3. Add the lemon juice and cook for 2 more minutes.

4. Let the syrup cool completely.

2. Prepare the Baklava

1. Preheat the oven to 180°C (350°F).

2. Brush a baking tray with melted butter.

3. Place a sheet of filo pastry in the tray and brush it with butter.

4. Repeat until you have layered 10 sheets.

5. Spread half of the chopped nuts evenly over the pastry.

6. Add another 5 buttered sheets of filo pastry.

7. Spread the remaining nuts.

8. Finish with the last 5 buttered sheets.

3. Bake

1. Cut the baklava into diamond or square shapes before baking.

2. Bake for 35–40 minutes until golden brown and crispy.

4. Add the Syrup

1. Remove the baklava from the oven.

2. Pour the cooled syrup evenly over the hot baklava.

3. Let it rest for at least 4 hours so the syrup is fully absorbed.

Serving

Serve with Turkish tea or coffee.

Enjoy your delicious Turkish Baklava! 🥮🇹🇷✨

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Gaziemir Science And Art Center / Gonca Solmaz

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Gaziemir Science And Art Center / Gonca Solmaz

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Ata's Recipe: Kayseri Yağlaması

Ingredients

For the Dough

4 cups flour

1 teaspoon salt

1 teaspoon instant yeast

1½ cups warm water

For the Meat Sauce

500 g ground beef

2 tablespoons vegetable oil

1 onion, finely chopped

2 green peppers, finely chopped

2 tomatoes, grated

1 tablespoon tomato paste

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon salt

½ cup water

For Serving

2 cups garlic yogurt

Chopped parsley (optional)

Instructions

1. Prepare the Dough

1. Mix the flour, salt, and yeast in a bowl.

2. Add warm water gradually and knead until a soft dough forms.

3. Cover and let the dough rise for about 1 hour.

4. Divide the dough into 10–12 equal balls.

5. Roll each ball into a thin round flatbread and cook in a dry pan for 1–2 minutes on each side.

2. Prepare the Meat Sauce

1. Heat the oil in a pan and sauté the onion until soft.

2. Add the ground beef and cook until browned.

3. Add the peppers, tomatoes, and tomato paste.

4. Season with paprika, black pepper, and salt.

5. Pour in the water and simmer for 10–15 minutes until the sauce thickens.

3. Assemble the Yağlama

1. Place one flatbread on a serving plate.

2. Spread a thin layer of the meat sauce over it.

3. Add another flatbread on top and repeat the process.

4. Continue layering until all flatbreads are used.

5. Cut into slices like a cake.

4. Serve

Serve warm with plenty of garlic yogurt on the side and garnish with parsley if desired.

About Kayseri Yağlaması

Kayseri Yağlaması is a traditional Turkish dish from the city of Kayseri. It consists of thin flatbreads layered with a flavorful minced meat sauce and is often called the “Turkish lasagna” because of its layered appearance. It is one of the most famous local dishes of Kayseri cuisine.

Enjoy your meal! 🇹🇷🍽️

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Gaziemir Science and Art Center/ Gonca SOLMAZ

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Gaziemir Science and Art Center/ Gonca SOLMAZ

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Ebrar's Recipe: Hatay-Style Chicken Doner Wrap Recipe

Ingredients

For the Chicken

500 g chicken breast or chicken thighs, thinly sliced

3 tablespoons yogurt

2 tablespoons olive oil

1 tablespoon tomato paste

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon salt

2 cloves garlic, minced

For the Wrap

4 lavash breads or tortillas

1 tomato, sliced

1 onion, thinly sliced

Lettuce leaves

Pickles (optional)

For the Sauce

2 tablespoons mayonnaise

2 tablespoons yogurt

1 teaspoon lemon juice

Instructions

1. In a large bowl, mix the yogurt, olive oil, tomato paste, paprika, cumin, black pepper, salt, and garlic.

2. Add the sliced chicken and coat well. Let it marinate for at least 1 hour.

3. Heat a pan over medium-high heat and cook the chicken for 8–10 minutes until fully cooked and slightly browned.

4. Mix the mayonnaise, yogurt, and lemon juice to prepare the sauce.

5. Warm the lavash bread. Spread some sauce on it.

6. Add lettuce, tomato, onion, pickles, and the cooked chicken.

7. Roll the lavash tightly into a wrap.

8. Grill the wrap for 2–3 minutes on each side if desired.

Serving Suggestion

Serve hot with French fries and ayran for an authentic Turkish street-food experience.

Enjoy your delicious Hatay-Style Chicken Doner Wrap! 🌯🍗🇹🇷

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The most famous dish is Poland - Dumplings!

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The most famous dish is Poland - Dumplings!

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A recipe of a favorite breakfast classic from Turkey

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A Classical Turkish Breakfast Favorite MENEMEN

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Spetsofai is a tasty traditional dish cooked in many places in Greece. A student's mum, who is from Volos, is cooking this food for us.

How about cooking it at home?

Do you cook the same?

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Check out this Presentation designed by Maria Louvari.