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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Orange Textured Illustration Turkish Cuisine Kebab Recipe Instagram Post_20251208_015445_0000

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Green Textured Illustration Turkish Cuisine Dessert Recipe Instagram Post_20251208_015229_0000

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Kahverengi Şık Çizgili Türk Tatlı Kültürü Blog Görseli_20251208_015042_0000

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Resimli Türk Mutfağı Lezzetleri Serisi Balık Ekmek Yemek Instagram Gönderis_20251208_014806_0000

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Krem Minimal Türk Kahvesi Günü Instagram Gönderisi_20251208_014610_0000

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Pizza is typical because it originated in Naples and reflects Italian culinary tradition, using simple, high-quality local ingredients like flour, tomatoes, olive oil, and mozzarella, and has been an everyday food enjoyed for generations.

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Renkli Modern Tipografik Türk Mutfağı Yöresel Lezzetler Afiş_20251208_014139_0000

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Renkli Modern Türk Mutfağı Dürüm Lezzeti Instagram Gönderisi_20251208_013954_0000

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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Taurages Martynas Mazvydas progimnasiusm

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MELİSA ÇAKIR YILMAZ/ ATATÜRK ANAOKULU

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MELİSA ÇAKIR YILMAZ/ ATATÜRK ANAOKULU

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MELİSA ÇAKIR YILMAZ ATATÜRK ANAOKULU

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Tarhana soup starts off as tarhana dough; a dried food. The preparation of tarhana dough is a process that takes days.

And most Turkish households will have the dough tucked away somewhere in a cupboard.

Tarhana that’s been made by a mum, auntie or grandma before being divided up to be shared amongst family and neighbours.

Then, on a cold winter’s day, comforting tarhana çorbası can be made.

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Raclette is a hot dish. I eat raclette with potatoes and meat. It is eat in winter and it is very good.

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Raclette comes from Savoie ; it is a dish made of cheese that is in melted in a small electric pan accompanied by cold cuts. It's delicious !

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The quiche Lorraine - La quiche Lorraine

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The quiche Lorraine - La quiche Lorraine

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The quiche Lorraine is a salt pie with a shortcrust pastry. Inside, there is a mixture of eggs, there is also cream and smoked bacon. It is eaten hot and as a starter.

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the Bourguignon Beef is a traditonal dish with meat, sauce and vegetables. It's salty, tasty and perfect for a convivial dinner in family.

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This food is salty and delicious. It's done with patatoes and seafood.

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This meal, "Cooked snails" is salty and hot .

The ingredient are :

melted butter, herb and cooked snails.

This meal is to be shared and quite delicious !

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for 4 peaple you need 2 duck breart

cut the duck breats into 1 centimenter slices .

cook in a pan without butter. It's ready . you can eat with patatoes .

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ICS "Giovanni Paolo I"- Stornara FG (Italy) - Class IIA

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Apulian taralli are special because they combine tradition, simplicity, and high-quality ingredients. Originally a humble peasant food, they are now our personal cultural heritage and we are very proud of them. Especially... they are very VERY very tasty.

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Mititei, or mici, are small, grilled sausages made from a mixture of beef, pork, and spices like garlic and thyme. They're often served with mustard and bread and are a favorite at barbecues and festivals.

Alexiu Madalina-Scoala Profesionala Speciala "Emil Garleanu" Galati, Romania

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The meal is smoked salmon

It's a meal that you eat as a starter
with lemon.
I don't like it but people rather like it.

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it is the raclette. you can eat it with potatoes and meat.

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Sarmale: Sarmale are cabbage rolls filled with a mixture of minced meat (usually pork or beef), rice, and spices, then slowly cooked in a tomato-based sauce. They are often served with sour cream and mămăligă on the side.

Alexiu Madalina-Scoala Profesionala Speciala "Emil Garleanu" Galati, Romania

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farfurie de lut cu sarmale vita de vie in 

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Cozonac is a sweet, fluffy bread often baked for holidays or special occasions, filled with ingredients like walnut paste, cocoa, or Turkish delight. It has a rich, soft texture and a deliciously sweet taste.

Alexiu Mădălina-Școala Profesională Specială ”Emil Gârleanu” Galați, România

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Ciorbă de burtă is a savory soup made from beef tripe, flavored with garlic, vinegar, and a rich broth, then served with sour cream and sometimes vinegar for an extra kick. It’s a popular dish, especially in colder months.

Alexiu Mădălina-Școala Profesională Specială ”Emil Gârleanu” Romania

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traditional romanian dish ciorba de burta

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This is a traditional Romanian cornmeal dish, similar to polenta, usually served as a side dish with various toppings like cheese, sour cream, or stews. It’s a staple food in rural areas and a comfort food in many households.

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Istituto Comprensivo Notaresco - classe 5A Notaresco

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Torrone is a typical Italian dessert, mainly popular during the Christmas period. It is made from egg white, honey, sugar and almonds which form the base common to all types with the possible addition of walnuts, peanuts, toasted hazelnuts and pistachios; It is often covered with two layers of wafer. Torrone is recognized as One of the traditional Italian agri-food products on the proposal of some regions: for example, in Abruzzo we have the Torrone of Guardiagrele, the Soft Chocolate Torrone from L'aquila and the Soft Chocolate Torrone from Sulmona.

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Beef bourguignon is a classic French stew made with chunks of beef slowly braised in red wine. The meat becomes very tender as it cooks, absorbing the deep, rich flavors of the sauce. It is traditionally prepared with onions, carrots, mushrooms, garlic, and herbs such as thyme and bay leaf. The long, slow cooking allows the wine to reduce into a thick, savory sauce with a slightly sweet and earthy taste. Comforting and hearty, beef bourguignon is often served hot with potatoes, pasta, or crusty bread to soak up the sauce.

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The turkey with chestnuts (La dinde aux marrons)

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French traditional food : Turkey with Chestnuts (Dinde aux marrons)

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French traditional food : Turkey with Chestnuts (Dinde aux marrons)

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In France, at Christmas, we eat turkey with chestnuts.

The principal ingredient is turkey filled with sausages meat and chestnuts.

We bake it in the oven and we eat it with potatoes and sometimes, with artichokes and ham.

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The famous "chicken and chips" (poulet frites)

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The famous "chicken and chips" (poulet frites)

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The chicken and chips is the traditional food of France . But this dish is very fatty. Personally i like this dish and i like eat it with ketchup. In France we eat poulet frites in sunday .

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french traditional food : buche de  noel

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french traditional food : buche de  noel

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she has different tastes.

this traditional cake is a rolled and glazed pastry that is eat en as a desser.

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French Traditional food : La quiche Lorraine 

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French Traditional food : La quiche Lorraine 

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The quiche Lorraine is a variant of quiche, a savorty tart from Lorraine and French cuisine, made with shortcrust pastry, a mixture of eggs, cream and bacon. It's delicious !

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Istituto Comprensivo Notaresco -Classe 5C Notaresco

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The Sassi d’Abruzzo are a traditional sweet from the Abruzzo region in Italy.
They are sugar-coated almonds that look like small stones, which is why they are called “sassi” (stones).
Inside there is a crunchy almond, and outside there is a sweet, hard sugar coating.
They are often prepared during festivals and special occasions and are a symbol of tradition and celebration in Abruzzo.

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Istituto Comprensivo Notaresco - Classe 5B Notaresco

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The Abruzzese sfogliatelle are a traditional sweet from the Abruzzo region in Italy.
They are small pastries made with thin, crispy layers of dough and a soft, sweet filling inside.
The filling is usually made with jam, nuts, or chocolate.
These sweets are often prepared for holidays and special occasions and are an important part of Abruzzese tradition.

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French traditional food : bœuf bourguignon 

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French traditional food : bœuf bourguignon 

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This is a traditional dish from the Burgundy region. It consists of pieces of beef slowly simmered in red wine with carrots, onions, mushrooms, and aromatic herbs. The long cooking time makes the meat very tender and the sauce rich and fragrant.

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Traditional Croatian food is diverse, blending Mediterranean coastal flavors with continental heartiness, featuring seafood stews (Brudet), slow-cooked meats with gnocchi (Pašticada), black risotto (Crni Rižot), minced meat sausages (Ćevapi), cheese pastries (Štrukli), baked dishes under a bell (Peka), cabbage rolls filled with minced meat and rice (Sarma), cheeses and pastries like Burek.

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Escola Els Til·lers

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Polvorons is a traditional desert made with flour, lard, almonds and cinnamon. Finally, sugar is dropped on top. They originated from need to use the excessof flour and lard. When mixed with sugar and almonds, they created a desert that was preserved for a long time in cold weather. They are very crumbly and poudery, melting in the mouth. The shape is an usually oval or round and individually wrapped. They are eaten during the christmas days in Catalonia.

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CANNELLONIS FOR CHRISTMAS Cannellonis is a very famous dish in Catalonia. We eat them the 26th Sant Esteve day. People eat cannellonis this day because its the day after Christmas, we use the leftover meat from the day before, the 25th Christmas day. It is an easy and tasty way to make a new meal, so it became a tradition. It is made of cannelloni pasta, meat (usually chicken and porc), onion, bechamel (is made with milk, flour and butter), and finally we grated cheese for the top.

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Soup is a traditional dish in France. It is eaten hot.

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Gülşah AYDIN TOKMAK

7 Eylül Primary School

Türkiye

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Iliadou Eleni, 2o Primary School, Kavala, Greece.

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Iliadou Eleni, 2o Primary School, Kavala, Greece.

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Greek bean soup

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Tzatziki - Greek yogurt and cucumber dip

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Iliadou Eleni, 2o Primary School, Kavala, Greece.

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Iliadou Eleni, 2o Primary School, Kavala, Greece.

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Moussaka - A traditional Greek dish made with layers of eggplant, potatoes, minced meat, and béchamel sauce. Usually eaten as a main meal for lunch or dinner.

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Iliadou Eleni, 2o Primary School, Kavala, Greece

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Iliadou Eleni, 2o Primary School, Kavala, Greece

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Tanomenos Sorvas - A traditional Pontian soup made with yogurt, rice and mint.

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Iliadou Eleni, 2o Primary School, Kavala, Greece

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Iliadou Eleni, 2o Primary School, Kavala, Greece

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Thessaloniki Koulouri - A traditional Greek sesame-covered bread ring from Thessaloniki. Made with flour, water, yeast, and salt.Usually eaten as a snack or for breakfast, often with coffee or tea.

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Iliadou Eleni, 2o Primary School, Kavala, Greece

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Iliadou Eleni, 2o Primary School, Kavala, Greece

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Apulian focaccia is typical because it comes from Puglia’s local traditions, using regional ingredients like olive oil, tomatoes, olives, and potatoes, and has been made and eaten daily for generations.

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Kolokythokeftedes are crispy on the outside and creamy on the inside, bursting with the flavours of salty feta cheese and a bit of fresh mint.  They’re usually served with a tzatziki or lemony dipping sauce.

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Its basic ingredients are thick strained yogurt, cucumber, garlic, olive oil, and fresh dill and  it is an accompaniment to deep-fried appetizers.

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They are stuffed grape leaves, made with a rice stuffing and herbs, then boiled or steamed.  They’re traditionally served as an appetizer with lemon wedges and sometimes a dipping sauce.

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Spanakopita features flaky layers of buttery phyllo pastry, salty feta, spinach,herbs sometimes other flavourings (onions, lemon zest), and usually olive oil and an egg to hold all the filling together.

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students made a short infographics about our traditional dishes and modern dishes popular among youth in our city Vinnytsia