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LITHUANIAN SALTIBARSCIAI - COLD BEET SOUP

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LITHUANIAN SALTIBARSCIAI - COLD BEET SOUP

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Ingredients

kefir or butter milk: 1 l (1 quart)

milk: 150 ml (3/4 cup)

pickled beets: 2 medium-sized

cucumbers: 2 medium-sized

chopped onion greens: 1 large handful

chopped dill: 1 handful

hard boiled eggs: 2

boiled potatoes with a peel: 8 small

salt: to taste

Recipe Directions
1. Firstly, pour kefir into a big bowl.
2. Cut the beetroots into really tiny stripes. Put in a bowl together with kefir.
3. Than peel the cucumbers and cut it into thin, narrow strips. Put together in a bowl with kefir. If the cucumbers have large seeds then remove them.
4. Put dill and onion greens into a bowl with kefir. Mix the soup, add salt to your own taste. If the kefir is quite thick, then add some milk. If you want thick beet soup then don't use milk at all.
5. Peel the boiled eggs, cut into several pieces and put them on each bowl with cold beet soup before serving. Serve with boiled or baked potatoes.
You can replace milk with cold boiled water.
You can also add sour cream on the top of beet soup before serving.
By Brigita

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Strawberry shortbread is such a delicious sweet.
A recipe for making strawberries in shortbread.
* 400 g of frozen strawberries
* 100 g of sugar
* 2 teaspoons of vanilla sugar
* 70-80 g of semolina
how to harvest?
Cool the strawberries and blend. Put the puree in a saucepan, add 2 glasses of water, add sugar and vanilla sugar, bring to a boil and slowly pour in the semolina in a stream, stirring continuously. Cook for a few minutes, stirring, until the mixture thickens, then remove from heat and cool. While still warm, whip with a mixer or whisk until the foam has cooled and doubled in size, becoming light and fluffy. Cool completely in the refrigerator, pour over milk before serving. Debesmann can also be made from other berries.

Eva

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Traditional Greek dishes and desserts from the 6th grade students of our school!

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Traditional Greek dishes and desserts from the 6th grade students of our school!

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Greek traditional and local food from our students. Some of these foods will be prepared by our little cooks.

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Greek traditional and local food from our students. Some of these foods will be prepared by our little cooks.

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"GEMISTA"

Gemista is a dish that usually consists of

of vegetables and rice, spices, minced meat or plain rice filling. Sometimes squid or mussels are used for filling.

They are mainly cooked in the summer

because then the

vegetables ripen and because it is a light food.

Chris

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Codfish with garlic

In Greece cod, which is a very nutritious fish, came to our table in the 15th century and earned its place as the "dish" of the day for March 25th.

With the exception of the islands, where fresh fish was never a luxury, in the rest of Greece salted cod was the easy solution in those days, so it passed into tradition and consequently became the national food of March 25.

Along with the cod, however, the traditional skordalia has its place of honor as an accompaniment to the delicious fish.

Fotini

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Moussaka
Moussaka is a traditional Greek dish. Its main ingredients are potatoes, kimas,eggplant and béchamel. As a base, we use potatoes that we have fried a little to give them a nice taste. Then we layer the eggplants, which we have also fried first. Put the kima on top of them and at the end layer the béchamel. Rub parmesan and bake.

Kalina

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Souvlaki

Souvlaki
 Souvlaki: Its roots go back to antiquity. The first mention is in the Iliad. Where we find Achilles roasting pieces of meat in Thrace. The souvlaki consists of small pieces of meat (pork or chicken) put on sticks and grilled

George

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KŪČIUKAI - LITHUANIAN CHRISTMAS EVE SPECIAL COOKIES

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KŪČIUKAI - LITHUANIAN CHRISTMAS EVE SPECIAL COOKIES

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Ingredients

~500 g (~3 1/3 cups) all purpose flour

4 g (half package) dry yeast

2 1/2 tbsp. poppy seeds

200 ml (3/4 cup) warm water

7 tbsp. granulated sugar (you can use less)

¼ tsp. salt

Recipe Directions
1. Add sugar and yeast into warm water, stir until yeast dissolves. Cover the bowl with a kitchen towel, leave it in a warm place for ~15-20 minutes, until the yeast foams.
2. Sieve 250 g (2 cups) flour into a separate big bowl, pour the yeast mixture, add salt, mix well. Cover the bowl with a kitchen towel and leave it again in a warm place for 30-40 minutes, until the dough rises.
3. When the dough is ready, add all the poppy seeds. Then add as much flour until the dough will barely stick to your hands, but still remain soft and will be easy to knead (don’t add too much flour, that your cookies wouldn’t be too hard). Form a ball from the dough, put it in a bowl, sprinkle with a little bit of flour and cover with a kitchen towel. Leave to rise in a warm place for about 1 hour, until the dough ball doubles in size.
4. Take a small piece of the dough, twist it in a string (the string should be an index finger thickness) and cut it into small pieces (about 1 cm thickness). Since Christmas Eve cookies swell a lot while baking, I suggest to cut them in a small pieces. If you cut in large pieces, you’ll get buns). That’s how form all the Christmas Eve cookies.
5. Lay down a sheet of parchment paper on the oven tray, put the cookies. Leave ~2-3 cm (~1 inch) between cookies. Bake them in a preheated 180 C (350 F) oven for ~15-17 minutes. You should get about 2 large oven trays.
6. Leave your cookies at room temperature for a couple of days, then they will harden.
Note: If you don’t like sweet cookies, you can add less sugar. I like sweet Christmas Eve cookies (kūčiukai), so 7 tablespoons of sugar was just perfect.
By Eglė

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Green beans

Green beans is a summer dish. For most of us it evokes
nostalgic memories of our mother. It’s a very easy traditional
recipe.
1)Prepare the beans,clean and cut them
2)Saute the onion,the potatoes and the carrot
3)Saute the beans
4)Boil the beans
5)Serve them with feta cheese

Dimi

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Cheese pie
The cheese pie is a pie made of dough or sheet and filled with cheese.The cheese it contains gives it a salty taste ,which is often accompanied by spicy in combination with various spices the recipe. For an excellent cheese pie needs good ingredients (olive oil, feta cheese, flour) and the experience of the cook who will make it.

Apostolis

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Pastitsio
Pastitsio is a traditional Greek dish that originated in Italy.
The main ingredient of the recipe is spaghetti
and the minced meat.
I also put cream on top of the spaghetti.

Theofania

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Beans
It is a soup made from beans and various vegetables. Fasolada or fasoulada is one of the most popular traditional dishes of Greek cuisine. Τhe beans are also used in other famous dishes such as gigantes in the oven and spetsofai.

Velisarios

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κύρια-φωτογραφία-συνταγής-phasolada-xulomeni

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Chicken soup is a soup with chicken, simmer in

hot water,usually with other various

ingredients. The classic chicken soup consists

of pieces of chicken often with vegetables.

We usually add pasta or rice. At the end

we add a little lemon juice.

Michaela

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Souzoukakia is a traditional Greek

Dish that is made both at home and

In steakhouses. It is made from minced

meat, usually from beef and rarely mixed

with ground beef and generally has

a lot of spices.

Rafaela

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Kleftiko (or thief in English) got its name from the thieves who stole lambs and roasted them in makeshift ovens they dug into the ground, to hide the smell of roasting.

Components

2 kilos of lamb in 4 pieces,

4 potatoes, peeled and cut4 bay leaves,

2 tablespoons fresh oregano,
chopped

4 cloves of garlic,

Salt Pepper

Kaliopi

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It is a dry rice that is prepared in a clay pot and it is cooked in the oven.

It is one of the most traditional of Valencian gastronomy.

INGREDIENTS:

-300gr of rics pomp
-100gr of cooked chickpeas
-Four black pudding
-3 tablespoons of your crushed tomatoe
-Extra virgin olive oil
-Saffrón
-600ml of coocked broth
-6 pork ribs
-6 sicles of fresh bacon
-1 tomatoe
-A head of garlic +2 cloves
Origen
Baked rice “ arròs al forn” is a typical dish from Valencia Community. Because of t’he container that is used I’m some place in t’he valencian . Comunity,it is called cassola,Cayuela en español.

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It is a typical Valencian recipe. It is customary in our region to eat it on Sunday, with the family or friends, and we cook it in firewood.
It is made in  a special container or pan called “paella”

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It is a very simple starter based on potato and boiled egg cut into cubes with peas, tuna and accompanied by mayonnaise.

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Typical dish of Andalusia based on ripe tomatoes, green pepper, garlic, cucumber, onion and crushed bread crumbs, and adding water, oil and salt.

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1- First have a piece of bread. Cut it into thick slices.

2- Then put the piece of bread on the milk.

3- Next to this beet the egg on a bowl and put the bread on it.

4- Put the piece of bread on the frying pan .

5- Wen it’s gets brown put on them camella and sugar.

THE TORRIJA IS FINISH ONLY EAT IS DELICIOUS😋👌🏻
END
🥳🥳🥳🥳🥳🥳🥳🥳🥳🥳

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ORIGEN:
It is believed that the origen of fritters is linked to the traditions of making Arab sweents in the Spain in the 16th centuary.

INGREDIENTS:
1.  250 g pastry wheat flour.
2.  15 g fresh baker’s yeast at room temperature.
3.  180 g pumkin puree.
4.  1/4 envelope glazing agent.
5.   130 ml of water or broth from cooking the pumpkin, warm.
6.   Sugar to coat.
7.    Olive oil for frying.
8.    A pinch of salt ( 3 grams ).

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The turrón is one of the sweets with the greatest tradition in Spain, especially in our area. It is typical to eat them after the main meal, on Christmas Holidays.

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Horchata is a sweet drink that must be served very cold. It is made from ground tiger nuts, water and sugar. It's accompanied by the traditional fartons, a kind of sweet bar-shaped sponge cake.
There are many horchaterias in Valencia.

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Allioli is a sauce made with salt, garlic and olive oil. It means garlic and oil in Valencian language.
Traditionally is made in a mortar using a pestle.
It is a very common condiment in the Mediterranean cuisine of Spain. You can find it on the table, served with bread, rice and/ or barbecue meat.

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Loukoumades (fried batter dumplings dessert) ETwinning project

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cake for cultural heritage etwinning project 2023

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It is not very traditional, however it has now become a staple in our homes. A plain vanilla and chocolate swirl bread-cake. We love it!

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Greek salad for Cultural Heritage Etwinning project 20

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The Greek Salad is very popular. We had fun filming its creation at home!

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Greek salad for Cultural Heritage Etwinning project 2022-2033

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Potato pancakes are usually made from both fresh and boiled potatoes, but fresh ones are more aromatic and more expressive in terms of taste. The basic recipe for potato pancakes is
8 medium potatoes
2 eggs
1 onion
1 story flour
salt and malt nutmeg
oil - for frying. Potato pancakes are easy to bake.

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Imagine a drink made of fermented rye bread.

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Imagine a drink made of fermented rye bread.

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Imagine a drink made of fermented rye bread.

That is kvass, and it tastes much more delicious than it sounds.

Kvass is made by boiling rye bread in water and then letting it sit until it ferments. Usually, bread and water are not the only ingredients, and you will also find fruit, like raisins or apples in there. These give the drink a sweet component. We promise, no matter how unusual it sounds, kvass is a great drink that you should try at least once when visiting Latvia.

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Rinded meat 500G for 1 portion
50g yeast (dry)1,5
200g butter
1 teespon sugar
1 teespon salt
1 glass warm milk
3 glassis flaur

Maija Grīnberga

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Šai ziņai ir 2 laiki

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Recipe
1.Put the cabbage into a saucepan pour a little water, Boil on a slow fire
2.Gradually add fat, oil.
3.Boil until the cabbage starts to remain brown and because several times you warm them the more delicious.

Marjans Markss

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Bukstinputra is a neat, hearty, hearty main dish made from barley groats, milk and potatoes. Some housewives whip the porridge to make it more airy. Served with deep-fried pork with onions and sometimes cranberry sauce.
EDIJS PLŪME

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Gray peas with bacon and fried onions is the national Latvian dish. And, by the way, an irreplaceable dish at Christmas on the festive table. Usually, gray peas are served with fermented dairy products - kefir, sour milk or milk.Gray peas with bacon and fried onions is the national Latvian dish. And, by the way, an irreplaceable dish at Christmas on the festive table. Usually, gray peas are served with fermented dairy products - kefir, sour milk or milk.

BY:Kirils Antoškin

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Без названия

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Ingredients for Cacik Recipe
1 large cucumber.
2 pinch of salt.
1 clove of garlic.
1.5 cups of yogurt.
1.5 cups of cold water.

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Ingredients for Adana Kebab Recipe
500 g minced meat.
1 onion.
100 g lard or two tablespoons of butter
2 cloves of garlic.
1 capsicum pepper.
1 teaspoon of pepper paste (mine is very thick so I added less.)
You can also add salt, pepper, optionally chili powder.

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Ingredients for Beans with Meat Recipe
2 cups of dried beans.
300 g of beef cubed meat.
1 onion.
1 chili pepper.
1 tablespoon of tomato paste
1 teaspoon of hot pepper paste
4,5 -5 glasses of hot water.
Very little oil

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for the ravioli dough;
3.5 cups flour
1 cup of warm water
1 teaspoon of salt
1 egg
For Ravioli;
250 g low-fat ground beef
1 medium onion
Half a teaspoon of black pepper
Half a teaspoon of paprika
1 teaspoon of salt
To Cook Ravioli;
2 spoonful butter
2 tablespoons of tomato paste
For Ravioli Sauce;
Garlic Yogurt
1 teaspoon mint
1 teaspoon paprika
Half a teaspoon of sumac
Note: We got 3 bags of frozen ravioli with these ingredients. (2 plates of ravioli comes out of 1 bag, so a total of 6 plates of ravioli can be obtained.

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Leaf Rolls
Ingredıents:
300 gr ground beef(mixed sheep and beef)
1,5 water glass rice,
1 large onion,
salt,
black pepper,
parsley,
dill,
enough butter,
2 tomato or tomato paste(1 tablespoon),
fresh or brine grape leaves,
Preperation:
Onion,tomato(peeled)or(tomato paste),dill,parsley ın small pieces.İnto the ground beef,rice,salt,black pepper and 1/2 tea glass oil is put,mixed.The mixture was wrapped ın grape leaves(thın and small).The saucepan placed under leafs rolls ıs spent water and butter ıs put,cook over medıum heat for.Under garlıc yoghurt,deep frıed sauce(tomato paste,red pepper)ıs poured and ıs served hot.

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Ingredients for Home Baklava Recipe
100 grams of butter at room temperature (7 tablespoons)
1/2 teaspoon of oil
1/2 teaspoon of milk.
1 egg.
2 tablespoons of vinegar.
1/4 teaspoon of salt.
2 tablespoons of yogurt.
1 teaspoon of water.

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Half a small head of cabbage
1 head of onion,
3/4 cup of rice,
4 glasses of water,
1 tablespoon tomato paste,
1 teaspoon ground pepper,
Salt,
Black pepper

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½ lb ground beef
1 lb eggplant

3 medium potatoes

2 tomatoes, diced

1 big onion, chopped

2 Tbsp canola oil

2 green peppers, chopped

1 Tbsp tomato paste

2-3 cloves of garlic, chopped

½ cup hot water

¼ tsp black pepper

¼ tsp cumin

1 tsp salt to taste

1 cup canola oil for frying

Peel eggplants and slice in ½ inch wheels. Leave them in salty water for about 15-20 minutes. Peel potatoes and slice them in 1/3 inch thick wheels as well.

Take canola oil in a frying pan and fry both sides of potatoes lightly. Place them over a Pyrex or oven tray. Sprinkle with salt. Dry eggplants with paper towel and fry them as well. Place fried eggplants over potatoes and sprinkle with salt.

Take 2 Tbsp of canola oil and ground beef in another pan and cook for about 2-3 minutes over medium heat. Stir in onion and cook for 3 minutes. Add tomato paste and tomatoes. Cook for about 5 minutes over low-medium heat. Add pepper, garlic, salt and spices. Cook for 1-2 minutes and add hot water.

Transfer this mixture all over the Pyrex/oven tray evenly. Make sure the eggplants and potatoes are covered with the mixture. Preheat the oven to 400 F (200 C) and bake for about 35-45 minutes.

Serve hot/warm.

ENJOY

I definitely encourage anyone who is taking  holidays to Turkey to try this meal in Turkey. It's one of my favorites and the taste is fantastic with the scorching heat.

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First, if the leaves are in brine, we soak them in the evening and remove the excess salt. Then we put olive oil in the pan and fry the onions. Then we add tomato paste, rice, green onion, parsley, mint, salt and chili peppers and fry them. When it cools down a bit, we start wrapping it.

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(gökdeniz) when dou you want turkish foods lahmacune is top turkish food
1 you want the pastry
2 you need minece
3 and pick the minece on the pastry
4 and pick the spice
5 and heat up
it is finished  so delecious do you want lahmacune ???

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Onions are finely chopped. Oil is poured into the pan, onions are added and fried until golden brown.
Minced meat is added to the roasted onions and roasted on low heat until the water is absorbed.
Then add tomato paste and fry for 3 more minutes. Add some water again (it should stay soft, not dry).
Add spices, salt, walnuts and finely chopped parsley and turn off the stove. It is left to cool.
Fine bulgur is soaked in 1 glass of cold water as if it is barren.
When the water is withdrawn, add semolina paste, spices, salt and add water little by little for 15 minutes and knead well.
Then flour is added and kneaded for another 5 minutes. It is okay if it does not fall apart when handled and rolled. It can stick to the hand. Hands are washed thoroughly, the dough does not stick when handled again.
Pieces larger than the walnut are taken and the inside is opened thinly by taking the water from time to time with the thumb. The interior is laid and extended upwards in the form of a lemon. The same procedure is applied to all of them.
I couldn't shoot the stages because I couldn't hold the camera while my hands were doughy.
The finished stuffed meatballs are fried in 1 glass of hot oil.
This measure yields an average of 18 pieces. The edible part can be fried, the rest can be stored in the deep freezer in the storage container.

If you want to boil it, add 2-3 parts of small lemon salt and 1 teaspoon of salt to the boiling hot water in a pot. Drop the stuffed meatballs inside. Boiled stuffed meatballs will rise to the top.

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500 grams of ground beef.
500g minced lamb.
10 garlic cloves.
1 teaspoon of salt (can be increased or decreased)
3 tablespoons of red chili powder.
1 tablespoon of hot red pepper flakes.
1 dessertspoon of cumin.
1 teaspoon allspice

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1 liter of milk.
2 teaspoons Rice
1 liter of water.
3 tablespoons of rice flour.
1.5 -2 cups of granulated sugar (if you don't like it too sugary, you can use 1.5 cups)
1 glass of water Milk.
leave.

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INGREDIENTS:

⇒ 400 g granulated sugar

⇒ 230 g water

⇒ Squeeze of lemon

⇒ 1/2 tsp rose water

⇒ 500 g Shelal cheese

⇒ 300 g Akkawi Tchiki cheese

⇒ 375 g kunafa dough

⇒ 3 tbsp scented sugar syrup

⇒ 3 tbsp water

⇒ Ground pistachios

⇒ 100 gr melted butter

INSTRUCTIONS:

⇒ In a heavy bottomed saucepan over medium-high heat, add water, sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater.

⇒ Preheat oven to 350 degrees Celsius.

⇒ In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Cover with half of the kataifi. Press down lightly.

⇒ Spread cheese in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.

⇒  If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.

⇒ Bake until lightly golden, about 30 to 45 minutes.

⇒  Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.

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Maraş Ice Cream is produced using only goat's milk, salep and sugar.

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First, let's boil the chickpeas and beans separately.
Wash the wheat, put it in the pot, add boiling water and boil it for 10 minutes. Let's filter the yellow water that comes out. Let's do the same process one more time and filter the water.
Then I add 2 liters of water to it and boil the wheat for 50 minutes. (If you wish, you can boil it twice in the evening, strain the water and then leave it in hot water until the morning. If you soak it overnight, boiling it for 15 minutes will be enough.).
Chop the dried apricots and dried figs into small pieces.
Then, let's take these chopped fruits and raisins in a large bowl, add hot water and let them wait.
Don't forget to add hot water as needed. Let's add a little more hot water to our wheat whose water is decreasing.
Let's add the washed rice, cooked chickpeas, boiled beans, finely chopped apricots, figs and raisins to the wheat that we boiled for about 50 minutes and then strain and boil for 15 minutes.
Let's take cloves into a small coffee pot and add water and let it boil for 10 minutes.
In the meantime, let's add hot water again on our wheat whose water has decreased.
Finally, let's add the clove juice, hazelnut, hot milk, sugar, optional salt, black pepper and mix it and boil it for about 15-20 minutes.
Let's divide our prepared ashura into glass bowls one by one. We obtained 15 bowls of ashura with these measurements.
When the Ashura bowls cool down, you can decorate it with hazelnuts, walnuts, pistachios, currants, raisins and pomegranate seeds.

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when do you want so delicious turkish food rice is coming for you

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We put our milk in the pot.
We add our washed rice and light the bottom of the stove.
Stir occasionally until it boils.
After boiling, add sugar and cook for 5 minutes. We cook it until we turn it off.
We take it into serving bowls, and when it cools, we put it in the refrigerator.

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First :
Crack the two eggs and mixture pour in the cap.
Then take frying pan and pour the oil in the frying pan.
Then open the fire.
Cut the sausages and when the oil starts to fry, pour the mixture in the frying pan. Then put the sausages in the frying pan.
When done, turn off the fire.
Your meal is ready!
Enjoy your meal!

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I have long wanted to recreate the delicious Iskender Kebab, Iskender Kebabi at home; thin slices of lamb or beef in tomato based sauce, served over pide bread with yoghurt and grilled vegetables by the side. It is one of the most delicious kebabs you can have in Turkey and it is a joy to be able to recreate at home.

Doner maker, donerci, in Istanbul, making chicken (tavuk) doner on a vertical rotisserie

Living abroad, Iskender Kebab is one of the special treats I dearly miss. This delicious kebab is a specialty of Bursa region in Turkey and I remember many foodie trips I made to Bursa to enjoy the genuine Iskender Kebap. Iskender Kebab is made with doner kebab, which requires a vertical rotisserie where layers of thinly sliced lamb, beef, veal – or chicken – stacked together. Traditionally, minced meat is used to stick the slices of the meat.

Home made Iskender Kebab; easier than you think and most delicious.

I don’t have a vertical rotisserie but managed to make a very close by Iskender Kebab at home, greatly enjoyed by family and friends. Thin slices of rib eye steak or lamb or beef tenderloin work very well here. Marinating the meat in onion juice, olive oil and spices is really worth the effort to tenderize the meat and add a lot of flavor. With pide bread, pide ekmek as a base, delicious tomato sauce poured over the meat, grilled tomatoes, peppers and yoghurt by the side, home style Iskender Kebab makes a very special meal to share with family and friends. My thanks goes to the brilliant book Anatolia; Adventures in Turkish Cooking, for the inspiration to have a go at making Iskender Kebab at home.

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Albanian traditional food prepared by my students

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Albanian traditional food prepared by my students

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Have you ever had a Greek Pita- Gyros?

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Pita Gyros preparation for Etwinning project Cultural Heritage in the Modern World

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Tasty traditional food fresh and full of flavours cooked  in different regions of Albania .You are always welcomed to enjoy our cuisine.These are some of the most preferable dishes that tourists enjoy during their stay in our country.

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Cepelinai is the national dish of Lithuania consisting of potato dumplings stuffed with spiced ground meat. The dumplings are traditionally quite large, served with bacon, pork rinds, and a sour cream and milk-based sauce after they have been boiled in plenty of salted water.2

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Cepelinai is the national dish of Lithuania consisting of potato dumplings stuffed with spiced ground meat. The dumplings are traditionally quite large, served with bacon, pork rinds, and a sour cream and milk-based sauce after they have been boiled in plenty of salted water.2

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Cepelinai is the national dish of Lithuania consisting of potato dumplings stuffed with spiced ground meat. The dumplings are traditionally quite large, served with bacon, pork rinds, and a sour cream and milk-based sauce after they have been boiled in plenty of salted water.2

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Cepelinai is the national dish of Lithuania consisting of potato dumplings stuffed with spiced ground meat. The dumplings are traditionally quite large, served with bacon, pork rinds, and a sour cream and milk-based sauce after they have been boiled in plenty of salted water.2

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Balandėliai or little pigeons are Lithuanian versions of cabbage rolls. Probably brought to Lithuania by the Tatars in the 14th or 15th century, balandėliai consist of boiled cabbage leaves filled with a mixture of minced pork or beef, cooked rice, raw eggs, garlic, onions, and bell peppers.
Seasoned with salt and pepper and flavored with tomato juice, the balandėliai are brought to a boil and then left to simmer on the stove until tender. They make a perfect option for a hearty lunch and are best enjoyed mixed with sour cream.

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These traditional Lithuanian pastries are made with a dough that is enriched with butter, eggs, and either kefir or sour cream. The dough is hand-rolled, and it is traditionally filled with minced mutton that is flavored with onions and various herbs.

It is then firmly pinch-sealed into crescent-shaped pockets. Kibinai are particularly popular with the Karaim ethnic minority in Lithuania, and they're primarily associated with the city of Trakai.

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Thanassis and Antonis present a simple traditional popular and easy greek summer salad.

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Greek salad (Choriatiki salata) for Etwinning project Traditional food

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Components
Half a kilo of vine leaves
3 dry onions
1 bunch of fresh onions
1 cup parsley
1 cup dill

Janet

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The Choriatiki Salad is one of the most famous salads in the world, known as the Greek Salad. Our traditional salad is made with tomatoes, cucumber, onion, pepper, olives, feta cheese, salt, oregano, vinegar and extra virgin olive oil.

Daniel

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We always dissolve the yeast in warm water!

Let our dough rise in a warm environment
We always use a good fresh olive oil or an excellent corn oil
To put the donuts in the pan, you will take a quantity of the fluffy and juicy dough with a wet spoon and gently drop it into the oil
Caution! As soon as you drop the dough from the donuts into the oil, it will sink and immediately come to the surface.
Stir the donuts constantly until they take on color.
As soon as they get colored, you take them out of the oil, let them drain a bit on a paper and then add the topping you want!

Smaragda

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