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Ramadan pita is the food that Turks eat at sahur and iftar during the month of Ramadan, while fasting. It is actually similar to a bread but thinner. There are varieties with egg and sesame. Turks even call the month before Ramadan "rajep" and it is distributed as charity in some regions at the beginning of that month.

-ela.tfl

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Iskender kebab is one of the most famous dishes in Turkish cuisine. To prepare it, first, pide bread or regular bread is cut into small squares and toasted in a pan.

Next, a sauce is made with melted butter, grated tomatoes, and tomato paste. This sauce is cooked until it becomes smooth.

Pre-cooked döner meat (or thinly sliced and seasoned meat prepared at home) is warmed in butter and placed on top of the sauced bread. Yogurt is added on the side, and finally, melted butter is drizzled over the dish. Once all the steps are done, Iskender kebab is ready to serve.

-ravza.tfl

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Boil the vine leaves and soften them. Prepare the stuffing with rice, onion, tomato paste, spices and olive oil. Wrap your mixture in the leaves and arrange them on top of each other. Add olive oil and hot water and cook. its especially served to visiting guest. Enjoy ! ~betul.tfl ~unzile.tfl

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Kandil simit is food traditionally distributed in kandils in Turkey. It resembles a bagel. It is made plain and with sesame seeds. In its preparation, mahleb is used, as well as sesame or black cumin. Although it is produced especially in kandils in Turkey, it is made every day in most patisseries.

yağmur

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Baklava is a traditional dessert. The best baklavas are made with pistachios and walnuts. Pistachios and walnuts are sprinkled between the baklava phyllo. Sherbet (water, sugar) is poured on top and baked in the oven. Milk and cocoa are used instead of sherbet in cold baklava. Cold baklava is not cooked.

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Cacık is a cold Turkish appetizer made with yogurt, water, cucumber and garlic. It can be enriched with ingredients such as mint, green onions, thyme, oregano, dill, olive oil, etc.In addition, cacık can also be accepted as a symbol of unity and solidarity, which Turks prefer in collective meals such as family meals

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Manti is a popular and delicious dish of traditional Turkish cuisine. This dish, made by putting minced meat, onion and spices into thin dough, is usually cooked by boiling in boiling water. The top of the manti is served with yoghurt and garlic and drizzled with chili peppers or tomato paste fried in butter. Although it can be made with different ingredients in various regions, manti generally consists of small, closed pieces of dough. Manti is consumed frequently, especially in winter months and on special occasions.

Sevvaltfl

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Pumpkin dessert, a traditional Turkish sweet, is made by slowly cooking pumpkin slices with sugar until they become soft and caramelized. Often garnished with walnuts, this dessert offers a rich, naturally sweet flavor. It can be enjoyed on its own or paired with clotted cream for added richness. Besides being a delicious standalone treat, pumpkin dessert can also be used as a topping for cakes or blended into creamy puddings. Its nutritional benefits make it a favorite in Turkish cuisine.

ecrinsu.tfl

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Mersin Tantuni is a popular street food from southern Turkey. It consists of thinly sliced beef or lamb, stir-fried with spices and served in lavash or bread. The meat is first boiled, then sautéed with cottonseed oil for a rich flavor. Topped with onions, tomatoes, parsley, and lemon, it offers a fresh and mildly spicy taste. Best enjoyed with ayran, tantuni is a must-try for food lovers!

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Kayseri yağlaması is a traditional and delicious dish from Kayseri, a city in Turkey. It is made by layering thin, soft flatbreads with a special minced meat sauce. This sauce is prepared using ground beef or lamb, tomatoes, onions, garlic, and various spices, giving it a rich and flavorful taste. The flatbreads are stacked on top of each other, with the meat sauce spread between each layer. This makes the dish both filling and satisfying. Kayseri yağlaması is usually served with yogurt, which adds a fresh and creamy contrast to the spices. Many people compare it to Turkish-style lasagna because of its layered structure and strong flavors. It is a popular homemade dish, often enjoyed at family gatherings and special occasions.

Melda.tfl

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It is a food belonging to Şanlıurfa and Adıyaman regions, prepared by kneading and mixing bulgur, isot, minced meat, tomato paste, onion, parsley and various spices, and consumed without cooking.

alpertfl

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Adana kebab is a famous type of kebab specific to the Adana province of Turkey, developed with minced meat and special spices, bottled and cooked on the grill. Served with roasted peppers, tomatoes, sumac onion salad and lavash bread.

2. History of Adana Kebab

The history of Adana kebab dates back to the Ottoman period. This kebab, which has been made in Adana for centuries, was registered and protected by the Turkish Patent Institute in 2005.
berk.Tfl

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Künefe is a popular Turkish dessert made with shredded phyllo dough, unsalted cheese, and sweet syrup. Cooked until golden and crispy, it is then soaked in syrup and topped with crushed pistachios. Served hot, often with ice cream or clotted cream, künefe offers a perfect mix of crispy and creamy textures, making it a favorite treat in Turkey and the Middle East.

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See how to make the best pierogi dough. I recommend my universal recipe to anyone who is looking for a proven way to make the perfect dumpling cake. Flexible, soft and very easy to make.The glass has a capacity of 250 ml.

About 50 - 60 dumplings come out of the recipe.To make dough for any dumplings you also need: a clean worktop or table for rolling the dough; a roller; a round punch for dumplings or a glass with a diameter of about 7-9 cm; a cotton cloth; a wide pot; and a colander for catching dumplings.

The calories were counted based on the ingredients I used. So this is an approximate amount of calories, because your ingredients may have a different amount of calories than the ones I used. When counting calories, I didn't take into account the stuffing you chose. I gave the calorie content of the "empty" dumpling, assuming that you got 60 pieces.Sift the flour into a wide bowl. Add salt and oil, e.g. rapeseed. Grape seed oil and other oils with a delicate taste will also work. Pour a glass of hot, boiled water (250 ml) and knead the dough for a while - preferably by hand. At first, if the dough is hot, you can stir it with a spoon.

The dough can also be kneaded in a machine, e.g. in Thermomix. The dough should be soft, plastic and elastic. Wrap the ball of dough in foil and set aside for 30 minutes. After aging, the dough will not shrink during rolling.After this time, unroll the dough from the foil and divide it into 3 parts. Set two pieces aside. Roll out one piece thinly on the table. Cut out the circles. Stretch each piece in your hands. Put stuffing on dumplings in the middle, e.g. Russian. Fold the dumplings in half and glue the sides together. Place the dumplings next to each other on the table. To prevent the dumplings waiting to be cooked from drying out, cover them with a slightly damp cotton cloth.Place each series in a pot with salted, boiling water. Fig the dumplings 3-4 minutes after they come to the surface. In this way, cook 3 sets of dumplings.

In the photo ready-made dumplings from the recipe for Russian dumplings :)

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Ingredients:

3 beets, peeled and chopped

2 onion, chopped

3 cloves garlic, minced

2 carrot, chopped

0.75 liter vegetable broth

2 tbsp vinegar or lemon juice

1 tsp sugar

Salt and pepper to taste

Fresh dill or sour cream (optional)

Instructions:

1. Boil beets, onion, garlic, and carrot in broth for 30 minutes.

2. Strain or blend for a smoother texture.

3. Add vinegar, sugar, salt, and pepper. Simmer for 5 minutes.

4. Serve hot with dill or sour

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🥘𝔀𝓱𝓲𝓽𝓮 𝓫𝓸𝓻𝓼𝓬𝓱𝓽 🍲

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🥘𝔀𝓱𝓲𝓽𝓮 𝓫𝓸𝓻𝓼𝓬𝓱𝓽 🍲

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Cook the bacon and sausage in 750 ml of water. Then take them out to cool, saving the resulting broth. Cut the cooked bacon and sausage into slices and add them back to the broth. Dissolve the contents of the white borscht package in 1 glass of water and add to the broth. Cook everything for 5 minutes. Add cream to the soup and season with pepper. Boil the eggs hard. Serve the finished soup with egg halves and sprinkled with parsley🍲

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To make dumplings, you will also need: a clean countertop or pastry board for rolling out the dough; a rolling pin; a round dumpling cutter or a glass with a diameter of about 6-7 cm; a cotton cloth; a wide pot; a colander for catching pelmeni dumplings.

The calories were calculated based on the ingredients I used. This is therefore an approximate amount of calories, because your ingredients may have a different amount of calories than the ones I used. When counting calories, I did not include additions such as broth or cream with vinegar, which I used to serve the pelmeni dumplings after cooking. From the given amount of ingredients, I got 70 medium-sized pelmeni dumplings.

I will mention right at the beginning that in the most traditional version, dumpling dough may contain egg, but it does not contain oil. However, I chose my best and proven recipe for dumpling dough, which is perfectly elastic and wonderful to work with. This dough is great for all kinds of dumplings with a lot of filling. We also always stuff pelmeni dumplings with raw minced meat. I use beef and pork, but you can also use turkey, lamb or mutton, or even fish. And the more different meats... the better! Pelmeni dumplings should also be small enough to be eaten in one bite. As for how they should be glued together, there is really no single rule. You can use a dumpling and uszka mold or glue them by hand to make small dumplings or dumplings in the uszka style.

In the next part of the recipe, I will give you what filling ingredients you can skip and what other ingredients you can use. I will also describe several ways to serve pelmeni dumplings

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For the dough:

2 Â½ cups (300g) all-purpose flour

Â½ teaspoon salt

1 egg

Â½ cup (120ml) warm water

1 tablespoon oil

For the filling:

2 cups (500g) mashed potatoes

1 small onion, finely chopped

2 tablespoons butter

Salt and pepper to taste

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Gołąbki (pronounced “goh-WOHB-kee”) are a classic Polish dish consisting of cabbage leaves stuffed with a mixture of minced meat and rice, then simmered in a flavorful sauce, usually tomato-based. The name “gołąbki” means “little pigeons” in Polish, though the dish has nothing to do with pigeons. Gołąbki have been a staple of Polish cuisine for centuries, with similar variations found in other Eastern European countries like Ukraine, Lithuania, and Russia. They are often served during family gatherings, holidays, and special occasions

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Roll out the dough thinly and cut out circles using a glass. Put the filling on each circle and stick them together. Connect the ends of the dumplings and stick them together around your finger. Repeat until you run out of ingredients. Boil in lightly salted water, when they float to the surface, leave for about 2 more minutes. Remove the dumplings using a slotted spoon. After the dumplings have cooled, I sprinkle them with oil so they don't stick together. Serve the dumplings with red borscht.🎀

Ingredients for borscht 1 kg beetroot 1 onion 1 carrot 1 parsley 1/4 celery 3-4 allspice grains 3-4 bay leaves salt black pepper marjoram sugars 1 cup beet kvass 3 cloves garlic Put the peeled and cut vegetables into smaller pieces in a pot and cover with water (about 1 and 1/2 l). Add a few allspice grains and 3 to 4 bay leaves. Cook the vegetables until soft, then strain through a sieve. Pour in the beet kvass, season with salt, pepper and sugar to taste. Squeeze 2 or 3 cloves of garlic and add a little marjoram. Set aside so that the flavors can blend well. Ingredients for dumplings: 300 g cooked beef 2 cups wheat flour 1 egg a pinch of salt less than a glass of warm water Kujawski cold-pressed oil Finely chop the onion, fry in oil. Turn the cooked meat through a mincer twice, combine with the onion. Season with salt and pepper. Sprinkle the flour on the pastry board and make a mound, then a hole. Beat in the egg, add a pinch of salt, a spoonful of oil and slowly pour warm water into the hole, kneading the dough. While kneading, you can sprinkle with flour. When it is elastic and springy, set aside, cover with a cloth

Lena

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Ingredients

Here's what you'll need to make traditional kruchenyky:

pork — 500 grams;

prunes — 200 grams;

cheese — 200 grams;

salt, pepper — to taste.

The name of the dish is unpretentious and comes from the word “twist" (krutyty): to cook kruchenyky, the filling must be twisted into meat. By the way, both the filling and the meat can be different, it all depends on the region of Ukraine.

The cooking process

The simplicity of Kruchenyky does not take away its taste and creativity.

1. To begin with, cut pork into 1—1.5 centimeters thick steaks and make chops.

2. Cut prunes into small pieces, grate cheese.

3. Place the filling on a chop and wrap in rolls. To keep the shape, it can be tied with a thread or pinched with a toothpick.

4. Put the pieces in a deep pan, fill with broth and send to the oven for 30—35 minutes.

5. Kruchenyky taste good with sour cream and mashed potatoes.

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Ingredients

Here's what you need to cook traditional hrechanyky:

mincemeat (any type of meat is suitable) — 500 grams;

boiled buckwheat — 500 grams;

onion — 2 pieces;

eggs — 2 pieces;

flour or breadcrumbs — 100 grams;

sunflower oil — 60 grams;

salt, pepper, coriander

Hrechanyky is a traditional dish of Ukrainian cuisine. In fact, these are boiled buckwheat cutlets. They can be lean, but usually still contain minced meat. Mixing meat with buckwheat was invented to make the dish cheaper, but at the same time preserve both taste and nutritional value.

The cooking process

1. Firstly, you need to boil buckwheat and prepare minced meat.

2. Now cut the onion into small cubes and fry them in a pan.

3. Mix the prepared onion with buckwheat, mincemeat, eggs and spices. It is better to add eggs little by little so that the mass is not too thin. The consistency of the mixture should resemble ordinary minced meat for cutlets.

4. Form cutlets and roll them in flour.

5. Fry in a pan under a closed lid until golden brown.

6. After that, hrechanyky are baked in the oven for 10-15 minutes. To make the dish more juicy, it can be baked with a sauce - sour cream-, tomato- or mushroom-based.

7. Because the dish already contains both cereals and meat, it does not need additional garnish. You can serve buckwheat cutlets with stewed or raw vegetables.

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Ingredients

2 tablespoons

Butter (or extra virgin olive oil)

2

Bay Leaf (or tej patta, small to medium-sized, fresh or dried. can reduce to 1 leaf if preferred)

⅓ cup

Onions (finely chopped)

½ teaspoon

Garlic (finely chopped)

500 grams

Tomatoes (grams, 6 to 7 medium to large)

1 cup

Water (or low-sodium vegetable broth)

add

(As Required)

1 teaspoon

Raw Sugar (or white sugar, add according to taste)

add

Black Pepper (crushed, as required)

½ cup

Bread Cubes

1 tablespoon

Olive Oil

1

Light Pinch Salt

2 pinches

Black Pepper (freshly crushed)

1 tablespoon

Parsley (chopped or add coriander leaves, cilantro)

2 tablespoons

Heavy Cream (optional)

Directions

1. Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low.

2. Add bay leaves and sauté for a few seconds. Add chopped onions and garlic. Stir and sauté until onions soften for about 3 to 4 minutes.

3. Add chopped tomatoes and salt...

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Ingredients:

5 eggs

100 g sugar

75 g flour

400 ml cream

2 packs of cream stiffener

Sugar to taste

250 g SanLucar Strawberries

Directions:

1. Preheat oven to 200°C.

2. Stir eggs and sugar until frothy. Add flour.

3. Squeeze or brush out circles of 12 cm in diameter from the batter on a lined baking tray.

4. Bake in the preheated oven for 8-10 minutes. Remove, fold and allow to cool.

5. Beat until very firm the cream, cream stiffener and sugar to taste. Fill the Omelette with this.

6. Place the washed and quartered strawberries on the whipped cream. Sprinkle with powdered sugar.

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2 cups of sourdough rye flour

1 cup of smoked sausage, diced

1 medium onion, finely chopped

3 cloves of garlic, minced

3 medium potatoes, peeled and diced

4 cups of water or broth

1 cup of sour cream

2 bay leaves

1 teaspoon of marjoram

Salt and pepper to taste

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Madımak - Havva Akpınar/ Konuklar Religious Secondary School, Yozgat Türkiye 

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When the flourishing spring arrives at Yozgat, natural flavors that are longed for begin to enter the kitchens. Especially the herb called "madımak" (knotweed) is important in local cuisine. Madımak, which is used in many dishes from soups to chilis, from braised meat to rice pilaf, is so loved in this city that it has been made the subject of folk songs.

Preparation: after washing and thoroughly extract the madimak , chop a little. Put oil and onion to the pot, and cook until the onion turns yellow. Add water and bring to boil. Then add bulgur in boiling water, salt and pepper, and add madimag, all soft serve.

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Ingredients:

1 can (400g) of chopped tomatoes

1 small onion

2 cloves of garlic

500ml vegetable broth

1 tablespoon olive oil

1 teaspoon sugar

Salt and pepper to taste

1 teaspoon dried basil (optional)

50ml cream (optional)

How to make

1. Peel and chop the onion and garlic.

2. Heat olive oil in a pot over medium heat.

3. Add the onion and garlic, and cook for 3 minutes until soft.

4. Pour in the chopped tomatoes and vegetable broth.

5. Add sugar, salt, pepper, and basil (if using).

6. Stir and let it cook for 10-15 minutes.

7. Blend the soup until smooth (use a blender or hand blender).

8. If you like, add cream and mix well.

9. Serve hot with bread or croutons.

Enjoy your tomato soup! 🍅😊

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Ingredients:

For the pancake:

4 large potatoes

1 small onion

1 egg

3 tablespoons flour

Salt and pepper to taste

Oil for frying

For the meat sauce:

200g pork or beef (cut into small pieces)

1 small onion

1 clove of garlic

200ml beef broth

1 tablespoon tomato paste

1 teaspoon flour

Salt, pepper, and paprika to taste

1 tablespoon oil

Directions:

1. Make the pancake:

Peel and grate the potatoes and onion.

Mix with egg, flour, salt, and pepper.

Heat oil in a pan.

Pour the batter into the pan and fry until golden brown on both sides.

2. Make the meat sauce:

Heat oil in a pan.

Fry the chopped onion and garlic.

Add meat and cook until brown.

Stir in tomato paste, salt, pepper, and paprika.

Pour in beef broth and simmer for 15 minutes.

Mix flour with a little water, add to the sauce, and stir to thicken.

3. Serve:

Place the pancake on a plate.

Pour the meat sauce on top.

Enjoy your delicious hunter’s potato pancake! 😊🍽️

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Pork Chop with Potatoes and Cucumber Salad

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Pork Chop with Potatoes and Cucumber Salad

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Ingredients:

For the pork chop:

2 pork chops

1 egg

3 tablespoons flour

5 tablespoons breadcrumbs

Salt and pepper to taste

Oil for frying

For the potatoes:

4 medium potatoes

1 teaspoon salt

1 tablespoon butter (optional)

For the cucumber salad (Mizeria):

1 cucumber

3 tablespoons sour cream

1 teaspoon lemon juice or vinegar

Salt and pepper to taste

1 teaspoon sugar (optional)

Directions:

1. Prepare the pork chops:

Pound the pork chops with a meat hammer.

Sprinkle with salt and pepper.

Coat in flour, then dip in beaten egg, and finally coat in breadcrumbs.

Heat oil in a pan and fry the chops on both sides until golden brown.

2. Cook the potatoes:

Peel and cut the potatoes into chunks.

Boil in salted water for about 15 minutes until soft.

Drain and add butter for extra taste.

3. Make the cucumber salad:

Slice the cucumber thinly.

Mix with sour cream, lemon juice (or vinegar), salt, pepper, and sugar.

4. Serve:

Put the pork chop, potatoes, and cucumber salad on a plate.

Enjoy your delicious meal! 😊🍽️

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Ingredients:

1 chicken leg or 200g chicken meat

2 carrots

1 parsley root (or extra carrot)

1 small onion

1/4 celery root (optional)

1 clove of garlic

1.5 liters of water

1 teaspoon salt

5 black peppercorns

1 bay leaf

Fresh parsley for serving

100g thin noodles (optional)

Directions:

1. Prepare the soup:

Put the chicken in a large pot and add water.

Heat on medium and bring to a boil.

Remove any foam from the top with a spoon.

2. Add vegetables and spices:

Peel the carrots, parsley root, and celery, then add to the pot.

Peel the onion and garlic, and add them too.

Add salt, peppercorns, and bay leaf.

3. Cook the soup:

Reduce the heat and let it simmer for about 1.5 hours.

Taste and add more salt if needed.

4. Prepare the noodles (optional):

Boil the noodles in a separate pot according to the package instructions.

5. Serve:

Pour the soup into a bowl.

Add cooked noodles if using.

Sprinkle with fresh parsley.

Enjoy your warm and tasty rosół! 😊🍲

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Ingredients:

For the crust:

200g biscuits (like tea biscuits)

80g melted butter

For the cheese filling:

500g cream cheese

2 eggs

100g sugar

1 teaspoon vanilla extract

100ml sour cream

Instructions:

1. Make the crust:

Crush the biscuits into small crumbs.

Mix with melted butter.

Press the mixture into the bottom of a baking pan.

2. Make the cheese filling:

In a bowl, mix cream cheese, eggs, sugar, vanilla, and sour cream.

Stir until smooth.

3. Bake the cheesecake:

Pour the cheese mixture over the crust.

Bake in a preheated oven at 160°C for 40 minutes.

4. Cool and serve:

Let the cheesecake cool completely.

Put it in the fridge for at least 2 hours.

Slice and enjoy! 😊🍰

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Ingredients:

For the dough:

2 cups flour

1/2 cup warm water

1 egg

1/2 teaspoon salt

For the filling:

200g white cheese (like farmer's cheese)

1 egg yolk

2 tablespoons sugar

1 teaspoon vanilla extract (optional)

Directions:

1. Make the dough:

Mix flour and salt in a bowl.

Add egg and warm water.

Knead until smooth. Let it rest for 15 minutes.

2. Make the filling:

Mash the cheese with a fork.

Add egg yolk, sugar, and vanilla. Mix well.

3. Form the pierogi:

Roll out the dough and cut circles with a glass.

Put a small spoon of filling in the center of each circle.

Fold in half and press the edges to seal.

4. Cook the pierogi:

Boil water in a large pot with a pinch of salt.

Drop pierogi into the boiling water.

Cook for about 3 minutes until they float to the top.

5. Serve:

Serve with sour cream or sugar.

Enjoy your homemade pierogi! 😊🥟

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Ingredients:

For the fish:

2 cod fillets

1 egg

3 tablespoons flour

5 tablespoons breadcrumbs

Salt and pepper to taste

Oil for frying

For the fries:

4 large potatoes

1 teaspoon salt

Oil for frying

For the cabbage salad:

1/2 small white cabbage

1 small carrot

2 tablespoons mayonnaise

1 teaspoon lemon juice

Salt and pepper to taste

Directions:

1. Prepare the fish:

Sprinkle cod fillets with salt and pepper.

Coat in flour, dip in beaten egg, and cover with breadcrumbs.

Heat oil in a pan and fry the fish on both sides until golden brown.

2. Make the fries:

Peel and cut potatoes into thin strips.

Heat oil in a deep pan or fryer.

Fry potatoes until crispy and golden. Sprinkle with salt.

3. Make the cabbage salad:

Chop the cabbage and grate the carrot.

Mix with mayonnaise, lemon juice, salt, and pepper.

4. Serve:

Place the fish, fries, and salad on a plate.

Enjoy your delicious meal! 😊🍽️

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Ingredients:

4 pork chops (boneless or bone-in, your choice)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

2 tbsp vegetable oil (for frying)

For the Potatoes:

4 medium potatoes, peeled and boiled

2 tbsp butter

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

For the Cucumber Salad (Mizeria):

2 medium cucumbers, thinly sliced

1/2 cup sour cream

Salt and pepper, to taste

Instructions:

1. Prepare the Pork Cutlets:

1. Season the pork chops with salt and pepper on both sides.

2. Dredge each chop in flour, then dip it into the beaten eggs, and coat it thoroughly with breadcrumbs.

3. Heat the vegetable oil in a large pan over medium-high heat.

4. Fry each pork cutlet for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).

5. Remove from the pan and let them rest on a plate lined with paper towels.

2. Make the Potatoes:

1. After boiling the potatoes (about 15 minutes or until soft), drain and let them cool slightly.

2. Once cool enough to handle, cut them into slices or chunks.

3. In a pan, melt butter over medium heat.

4. Add the potatoes and sauté them until golden and crispy on the edges. Season with salt, pepper, and chopped parsley if desired.

3. Prepare the Cucumber Salad (Mizeria):

1. Place the sliced cucumbers in a bowl.

2. In a separate small bowl, mix the sour cream, vinegar, sugar, salt, and pepper.

3. Pour the dressing over the cucumbers and toss gently to combine.

4. Add fresh dill for extra flavor if desired.

4. Serve:

Plate the crispy pork cutlets, alongside the sautéed potatoes, and a generous serving of the refreshing cucumber salad.

Enjoy!

This classic Polish dish is simple, satisfying, and full of flavor! Let me know if you want to add any personal twists to the recipe!

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Sure! Here's a simple recipe for homemade kebab:

Ingredients: For the meat: 500 g of meat (typically lamb, beef, or chicken; depending on your preference) 1 onion 2-3 garlic cloves 1 teaspoon cumin 1 teaspoon sweet paprika A pinch of chili powder (optional) 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil 1 egg (optional, for better texture) For the sauce: 3 tablespoons natural yogurt 1 teaspoon garlic (grated or finely chopped) Juice of half a lemon Salt and pepper to taste For serving: Pita bread, flatbread, or rolls Salad (e.g., tomato, cucumber, onion, lettuce) Sauces (e.g., garlic sauce, ketchup, spicy sauce) Instructions:

Prepare the meat: Cut the meat into small cubes or grind it. Chop or grate the onion and garlic. Mix all the meat ingredients (meat, onion, garlic, spices, egg) in a bowl. If you want, you can refrigerate it for 30 minutes to let the flavors blend.

Shape the kebab: Form small patties or round balls from the mixture, which you'll then grill or fry.

Grilling/Frying: Heat a pan with a little oil (or use a grill) and cook the patties for 3-4 minutes on each side until they're nicely browned.

Prepare the sauce: In a small bowl, mix yogurt, garlic, lemon juice, salt, and pepper.

Serving: Place the cooked patties on warm pita bread or rolls, drizzle with the sauce, add salad, and extra sauces if desired.

Enjoy your meal!

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Ingredients

500 g plain wheat flour

300 ml very hot water

a flat teaspoon of salt

Ingredients for cottage cheese stuffing

500 g minced cottage cheese

vanilla bean seeds or a little vanilla essence

2 tablespoons powdered sugar

Directions for the dough

In a large mixing bowl, combine the plain wheat flour and salt.

Gradually add the very hot water while stirring continuously. The hot water will help form a smooth dough.

Once the water is fully incorporated, knead the dough for about 5–7 minutes, until it's soft and smooth.

Cover the dough with a kitchen towel or plastic wrap and let it rest for about 30 minutes.

Prepare The Filling

In a separate bowl, combine the ground cottage cheese, vanilla bean seeds (or vanilla essence), and powdered sugar.

Mix well until the mixture is smooth and evenly combined. Set aside.

Form The Pierogi

After the dough has rested, divide it into small portions and roll each portion into a ball.

Flatten each ball into a small circle, roughly 7–10 cm in diameter.

Place a spoonful of the cheese filling in the center of each dough circle.

Carefully fold the dough over the filling to form a dumpling. Pinch the edges together to seal the filling inside.

Cook the Pierogi

Bring a large pot of salted water to a boil.

Drop the pierogi's into the boiling water in batches, ensuring they don't stick together.

Once the pierogi's float to the surface, let them cook for an additional 2–3 minutes to ensure the dough is cooked through.

Remove the pierogi's with a slotted spoon and set aside.

Serve:

Serve the pierogi's warm. You can drizzle them with melted butter, top with a bit of powdered sugar, or serve with a side of fresh fruit or a dollop of sour cream for extra flavor.

Enjoy your delicious cottage cheese Pierogi with a sweet, vanilla-infused filling!

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Ingredients:

two bananas

milk

sugar

Recipe:

Put the bananas in the bowl
After mixing the banana, you throw in 2 tablespoons of sugar and then milk and mix it all and it's ready

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*frozen watermelon

*lemon

*honey

*chocolate

1. You need put Frozen watermelon in a blender. And mix it well.

2. Leter you need add some honey and lemon lemon.

3. You can serve it in bowl, glass or cup.

4. You can add some fruits, chocolate or candy.

*🌸Enjoy your meal🌸

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Recipe:

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Serves: 2-3

Ingredients:

1 cup all-purpose flour

2 table spoons sugar

2 teas poons baking powder

1/2 teas poon salt

1 cup milk

1 large egg

2 table spoons melted butter (or vegetable oil)

1 teas poon vanilla extract

Butter or oil for cooking

Instructions:

1. Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Prepare the wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until well combined.

3. Combine the ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

4. Heat the pan: Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.

5. Cook the pancakes: For each pancake, pour about 1/4 cup of batter onto the hot pan. Cook for 2-3 minutes or until bubbles form on the surface of the pancake. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.

6. Serve: Stack the pancakes on a plate and serve immediately with your favorite toppings, such as syrup, fresh fruit, or whipped cream.

Enjoy your delicious fluffy pancakes!

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DALL·E 2025-03-27 11.12.47 - A stack of fluffy pancakes served on a rustic wooden table, topped with melting butter, fresh berries (strawberries, blueberries, raspberries), and a 

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For the dought

All-purpose flour

egg

warm water

oil

salt

For the filling

Cottage cheese

potatoes

onion

butter

salt'pepper

Tools

Bowl

Rolling pin

Glass or small cup

Fork

Pot

Spoon

Cutting board and knife

Ingredients for the dough

500g all-purpose flour

1 egg

200ml warm water

1 tablespoon oil

A pinch of salt

Ingredients for the filling

500g cottage cheese

2 medium potatoes

1 onion

Salt and pepper to tastle

1 tablespoon butter for sateing the onion

Instructions

Dought

1 Sift the flour into a bowl, add salt egg oil and gradually pour in the warm water

2 Kned the dough until it becomes smooth and elastic. If needed, add a little more flour or water.

3 Cover the dought with a cloth and let it reset for 30 minutes.

Filling

1 Finlely chop the onion and saute in until golden brown in a pan

2 Mash the twaróg cheese with a fork or press it throught a sieve .

3 Add the mashed potatoes sauteed onion salt and pepper to the cheese mix until the filling is smooth.

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Here’s a recipe for fluffy pancakes like the ones in your image:

Ingredients

2 cups (250g) all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups (480ml) buttermilk (or regular milk with 1 tablespoon vinegar)

2 large eggs

¼ cup (60g) melted butter

1 teaspoon vanilla extract

For Serving

Maple syrup

Fresh strawberries, blueberries, or other fruits

Whipped cream (optional)

Instructions

1. Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Prepare Wet Ingredients – In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.

3. Combine – Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix; lumps are okay. Let the batter rest for 5 minutes.

4. Heat the Pan – Preheat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.

5. Cook Pancakes – Pour about ¼ cup of batter onto the pan. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.

6. Serve – Stack the pancakes, drizzle with syrup, and top with fresh berries.

Enjoy your deliciou

s pancakes! Let me know if you need any modifications.

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1. First, pour water into the saucepan and Cook until boiling.

2. When the water is heated, add two carrots and one celery.

3. Cut one onion and put it on the burner so that it is a little black and throw it into the pot.

4. Add onions to the pot and stir. add another stokcbe and wait until it dissolves.

5. Add some pepper, salt and maga (liquid or powdered seasoning) and half a glass of oil.

6. Get pack of pasta and put in the boiling water.

7.Boilng it 5 minutes and mix with the spoon.

8. Add pasta in the Bowl.

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Ingredients 1 cup rice 4 cups milk 1 cup sugar 1 teaspoon vanilla A pinch of salt Cinnamon (optional) Instructions First, wash the rice with cold water. In a big pot, add the rice and 2 cups of wa (2)

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Spanakopita is a very popular Greek pie made with a tasty filling of fresh spinach, feta cheese, eggs, onions and herbs like dill. The filling goes between layers of thin, crispy pastry, which are brushed with olive oil to make them golden brown and crunchy when baked in the oven. We eat spanakopita warm or cold. It can be made in a big tray and cut into squares, or as small triangle pies. People in Greece eat it for lunch, as a snack or even at picnics. We often eat spanakopita during family gatherings, at Easter and other celebrations. This delicious pie, which is crunchy on the outside and soft and tasty on the inside, is a great way to enjoy vegetables- even if you don’t like spinach!

by Aspa, PS of Simopoulo, Greece

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Pastitsio is a traditional Greek baked pasta dish that looks like lasagna. It has three delicious layers: pasta, meat sauce and creamy béchamel. The bottom layer is made of pasta, like penne or macaroni. On the top of the pasta, there is a layer of meat sauce, usually made with ground beef or pork, tomato sauce, onions and spices like cinnamon and nutmeg. Then, everything is covered with a thick, white sauce called béchamel, made with milk, butter and flour. The dish is baked in the oven until the top turns golden brown. When it’s ready, we cut it into big square pieces and enjoy it, adding usually a little grated cheese on top! Pastitsio is a very popular dish among Greeks at Easter or other festive periods and all year round.

by Nicole, PS of Simopoulo, Greece

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Souvlaki is one of the most loved street foods in Greece, especially during fairs, celebrations and parties. It is small pieces of meat, usually pork or chicken, put on a wooden stick and grilled over fire. The meat is usually first marinated in olive oil, lemon juice, garlic and herbs like oregano to make it really tasty. People enjoy eating souvlaki hot, right off the grill. You can eat it just like that, on the stick, or put it in a plate with pita bread, fries and salad. It’s simple, delicious and a perfect choice for those who like grilled meat without too many spices and, of course, you can easily make it at home.

by Bill, PS of Simopoulo, Greece

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Pita Gyros is a soft, round flatbread filled with meat, vegetables and sauce. The meat is usually pork or chicken that is cooked on a big, rotating stick, and then sliced into thin pieces. Inside the pita, you can put tomato, onion, and creamy sauce called tzatziki, made from yoghurt, cucumber and garlic. Sometimes, instead of gyros meat, people put pieces of grilled meat inside. Then, pita is wrapped up like a sandwich and it is easy to hold and eat just with your hands. It’s one of the most popular fast foods in Greece – perfect for lunch, dinner or just a snack on the go- and is usually chosen as an alternative of traditional grilled meat. Most importantly, you can also make it at home and enjoy it healthily!

by Periklis, PS of Simopoulo, Greece

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Crepes are very thin pancakes that you can fill with many different ingredients. In Greece, we eat them either sweet or savory. You can enjoy them with cheese, ham, chicken and vegetables or with chocolate spread, banana, honey and biscuit. I always prefer the sweet version! The batter is made with flour, eggs, milk and a little salt and it is cooked in a pan until the crepe is light and golden. Then, you add your favourite filling (sweet or savory) and roll or fold it. Eating crepes is fun because you can choose what to put inside and make your own special combo. You can usually enjoy them at fairs, cafes, or at home, as a special treat!

by Kallia, PS of Simopoulo, Greece

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Keftedakia are small fried meatballs from Greece. They are delicious! Are you ready to cook them?

You will need:

500gr of minced meat (beef, lamb, pork or mixed), 1 onion (small, grated), 2 cloves of garlic (minced), 1 slice of bread (soft, soaked in water and squeezed), 1 egg, 2 tbsp of parsley (chopped), salt and pepper, olive oil for frying

What to do:

Mix the meat, onion, garlic, bread, egg, parsley, salt and pepper.  Make small balls with your hands. Heat the olive oil in a pan. Fry the meatballs until golden brown on all sides. Drain on paper towels. Serve them warm and enjoy!

Tip: You can have them with fries, salad or a little sauce on the side- or simply with some tasty bread.

Good luck with the recipe! Don’t forget to share with your family or friends!

by Chris & Periklis, PS of Simopoulo, Greece

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Troufakia are small round chocolate sweets. They are soft and delicious! Are you ready to make them?

You will need:

200gr of plain biscuits, 200gr of sweetened condensed milk, 3 tbsp of cocoa powder, chocolate sprinkles (optional but recommended)

How to make:

Crush the biscuits into small pieces. Mix the biscuits with condensed milk and cocoa powder until you get soft dough. Make small balls with your hands. Finally, roll the balls in chocolate sprinkles (optional). Chill in the fridge for 1 hour.

Good luck! Enjoy every bite!

by Angela and Andriana, PS of Simopoulo, Greece

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Tsoureki is soft, sweet bread from Greece. People usually eat it at Easter and it sometimes has red eggs on it for Easter decoration. Do you want to taste it?

You will need:

4 cups of flour, 1 cup of warm milk, ½ cup of sugar, ½ cup of soft butter, 2 eggs, 1 packet of dry yeast (7gr), 1tsp of mahlab (or cinnamon), 1 tsp of orange zest, ½ tsp of salt, 1 egg (for shiny top), red eggs for decoration (optional)

How to make:

Mix the yeast with warm milk and a little sugar. Wait for 10 minutes. In a big bowl, mix the flour, sugar, mahlab, orange zest and salt. Add the butter, eggs and yeast mix. Knead the dough for 10 minutes and let it rest for 1-2 hours. Then, make a braid and add red eggs if you want. Brush its top with the egg and put it on the tray. Bake for 30-40 minutes at 180°C. Cool and enjoy!

Tip: You can enjoy tsoureki with chocolate spread or your favourite jam. And of course, you can eat it all year round!

Hope you have fun making this!

by Nicole & Kallia, PS of Simopoulo, Greece

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Mosaiko is a Greek no-bake chocolate dessert with biscuit pieces. Its name means mosaic in Greek, because when you cut it, it looks like one! How about making this easy and tasty treat?

You will need:

200gr plain biscuits, 120gr soft butter, ½ cup of sugar, 4 tbsp of cocoa powder, ¼ cup of milk, icing sugar for top (optional)

What to do:

Break the biscuits into small pieces. Mix the butter, sugar, cocoa and milk well. Add the biscuits and stir. Wrap into a roll with baking paper and twist the ends like a candy. Chill it in the fridge for 3-4 hours. You can put some icing sugar on top before serving it. Slice and enjoy!

by Stella & Giota, PS of Simopoulo, Greece