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THE STORY OF EZOGELIN SOUP

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THE STORY OF EZOGELIN SOUP

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THE STORY OF EZOGELIN SOUP

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Metin SAĞLAM İstiklal primary school Ortaköy/AKSARAY/TURKEY

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Metin SAĞLAM İstiklal primary school Ortaköy/AKSARAY/TURKEY

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Höşmerim

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Metin SAĞLAM İstiklal primary school Ortaköy/AKSARAY/TURKEY

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Metin SAĞLAM İstiklal primary school Ortaköy/AKSARAY/TURKEY

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İmam Bayıldı Öğrenci Çalışması

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Metin SAĞLAM İstiklal primary school Ortaköy/AKSARAY/TURKEY

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Metin SAĞLAM İstiklal primary school Ortaköy/AKSARAY/TURKEY

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Ali Nazik Yemek Hikayesi Tanıtımı. Öğrenci Çalışması

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Rasha Al-Bayer
Al-Hadaiqya School
Zarqa JORDAN
Student Jawad Abdelrahman

The Story of Saj bread, or shrak bread, was popular among the Bedouins in Jordan for more than 200 years. It is a circular dough sheet placed on a hot sheet ( saj ) and is used in preparing many Bedouin dishes. It consists of whole wheat flour, salt and water.

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Al-Hadaiqya School
/student Sewar Ghaith

The Story of Mansaf.... His first birth was purely Jordanian 3 thousand years ago, during the reign of the Moabite king" Mesha  - whose obelisk was placed today in the Louvre Museum in Paris - in the ninth century B.C. There was a conflict between Arabs and Jews, so King Mesha asked his people He cooked meat with milk on a specific day to make sure that his people who know the Jewish traditions are anti-Jews and contrary to their beliefs.
As the historical narrative says, King Mesha decided to go to war against the Jews, when it was confirmed that the people of his kingdom between the Zarqa River and Ma'an had cooked meat in milk and declared that it would blow up the Jews.

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Rasha Al-Bayer/ Jordan / Alhadaiqyah School / student Kawthar Ahmad.

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Rasha Al-Bayer/ Jordan / Alhadaiqyah School / student Kawthar Ahmad.

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The Story of Mjadara is a funny story that says that one of the women cooked rice with lentils, so the dish looked like a white girl with smallpox, so she called her “Majdara”.

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Rasha Al-Bayer / Alhadaiqyah School /Jordan / student Rowad AlRowad

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Rasha Al-Bayer / Alhadaiqyah School /Jordan / student Rowad AlRowad

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The Story of Qataef.
The history of al-Qatayef dates back to the Abbasid era, including those who say the Umayyads, and it is said that the first person to eat Qatayef was the Umayyad Caliph Suleiman bin Abdul-Malik in the year (98 AH) in Ramadan (717 AD), when chefs were competing. In preparing types of sweets during the holy month, and the Qatif pie was among these sweets that were beautifully prepared and decorated with nuts and served with a large plate, and the guests picked it up themselves, while some historians point out: The origin of the name Qatif by this name because of its similarity with the texture of the Qatif cloth .

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ADANA LOCAL FOOD STORIES

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ADANA YÖRESEL YEMEK HİKAYELERİ

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ADANA YÖRESEL YEMEKLERİN HİKAYESİ

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THE STORY OF ADANA LOCAL FOOD

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ADANA YÖRESEL YEMEKLERİN HİKAYESİ

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ADANA YÖRESEL YEMEK KİTABI

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Book Creator is a simple tool for creating awesome digital books. Create your own teaching resources or have your students take the reins.

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The Story of Maqloba.
Student Rowad AlRowad

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SARIYER BÖREĞİ, PİER LOTİ KAHVESİ,
SULTANAHMET KÖFTE, SÜLEYMANİYE KURU FASÜLYESİ, EMİNÖNÜ BALIĞI, ORTAKÖY KUMPİRİ, SÜTLÜCE UYKULUK, VEFA BOZASI, KANLICA YOĞURDU,

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Student Areen Alnawafleh
The story of mansaf comes from Bedouin Eho lives in desert and bring up goats and sheep. So they always try to be generous and hospitality and they introduce the mansaf for their guests which cooked from yoghurt and lamb then they serve it to your guests.

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Student Razan nawafleh
Mandi
The story of this dish come from the idea of people who live in desert they cook this kind of food in their daily life they put lam or chicken and rice in a hole under the ground and after hour they get it out of earth it smells wonderful and the taste is great.

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Students miral Hlalat
Grapes leaves
This kind of food come from the nature we live in .our nature is beautifu so people in my country like to gro this kind of trees and th woman picked this leaves and use rice and meat and put it in these leaves and cook it.

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Moujjadar

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The Story of the Meal : Why the Greeks roast lamb on Easter Sunday

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Student Ritan Malkawy / Alhadaiqyah School 

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Student Ritan Malkawy / Alhadaiqyah School 

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Lazakiyat is considered one of the Arab Bedouin desserts, and lazakiyat is one of the fatty foods that are desired by many.

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Çibõrek Yapımı Hikayesi

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Arabaşı Çorbası Hikayesi

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BERAT Y.
TARHANA ÇORBASI HİKAYESİ

STORY OF TARHANA SOUP

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ŞULE UZEL KÜMBET PRİMARY SCHOOL THE MANTI STORY

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ŞULE UZEL KÜMBET PRİMARY SCHOOL THE MANTI STORY

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Meatballs with juice

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Meryem Güleç /Finike Atatürk Primary School/ Antalya/TURKEY

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Meryem Güleç /Finike Atatürk Primary School/ Antalya/TURKEY

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Keşkek

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Ioana Fedeles- "Mihail Sadoveanu" High School, Borca Neamt Romania

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Ioana Fedeles- "Mihail Sadoveanu" High School, Borca Neamt Romania

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Traditional dishes in Neamt County
The most well-known traditional dishes in Neamt County are polenta served with scallops, steaks, cheese and cream, tochitura, smoked meat dishes, chicken and boron juice, sarmale, cold cuts, stew and pork ribs. To these dishes are added the delicious pieces of wheat flour: walnut cozonacs, turnips, lap pies and aliens.
The traditional Moldovan dishes that tourists can taste when visiting the Land of the Nation are the traditional platter prepared from smoked pork tenderloin, smoked homemade sausages, roasts, drumsticks, bacon, cheese and red onions, being a favorite food. traditional.
The category of soups is specific to Moldovan acre, dresala and sour meats and sour vegetables with Moldovan boron. Moldovan tochitura prepared from pork with polenta and egg, sheep and sausage telemea, Moldovan chiṣca, Moldovan sizzling prepared from beef, polenta, butter and cream. Moldovan sarmalele cooked with cabbage or vine leaves, with a mixture of pork, beef and mutton.

Dessert pies filled with sweet or savory cheese can be served as a dessert, but also with other variants of fillings. Another type of dessert specific to the Land of the Nation is the Moldovan flavors served hot and garnished with cream, this dish is cooked in the oven from cow's cheese, corn, milk, flour, eggs, butter and cream and hemp with hemp seeds, also called The Lord's worms. https://www.youtube.com/watch?v=KECW9cS4WSQ&ab_channel=VisitNeamt

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THE STORY OF KUYMAK

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Since we were in distance education, we exhibited the pages on which we wrote the history of the Kuymak meal on the virtual board in the live class as a classroom.

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Since we were in distance education, we exhibited the pages on which we wrote the history of the Kuymak meal on the virtual board in the live class as a classroom.

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Our virtual board

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Note.ly - Online sticky notes accessible anywhere.

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The Story of the meal ( Sweet ground wheat)

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The Story of Mansaf:

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The Story of falafel: