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Susanna from Italy
Tortellini is a typical main course of Emilia Romagna, the region where I come from and where I live. The envelop is made by eggs and flour. Then, they are filled with a mixture of ham, chicken and pork meat, sausage, parmigiano cheese and a little nutmeg.

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Required Products:Borscht

beef - 300 g

beet - 300 g

white cabbage - 400 g

potatoes - 500 g

carrots - 100 g

root parsley - 2 PCs.

onions - 2 heads

garlic - 3 cloves

clarified butter - 2 tbsp. spoon

fat - 50 g

sweet pepper - 1 PC.

Bay leaf - 1 PC.

sour cream - 150 g

parsley and dill

ground black pepper, salt to taste

How to prepare a recipe:
Boil the meat in 3 liters of water, add salt and pepper. Beets, cabbage and onions cut into strips, potatoes - slices.
Beet fry in butter, add a tablespoon of vinegar (3%), stew until tender in small amount of broth, add sugar (1 tablespoon), tomato paste (2 tablespoons). Strain the broth and continue to cook. Meat cut into cubes and put in boiling broth, add potatoes, cabbage and cook for 15 minutes. Then add the beets, vegetables and sweet pepper cut in shreds, spices. Cook for another 15 minutes. Add chopped garlic, pounded with fat and bring to a boil. Then let stand another 20 minutes.

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Без названия (10).jpg

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tataouine Tunisia
Tunisian national dish

Couscous, called "Kosksi", is the national dish of Tunisia, and can be prepared in many ways. It is cooked in a special kind of double boiler called a kiska:s in Arabic or couscoussière in French, resembling a Chinese steamer atop a Mongolian pot.

Meats, vegetables and spices are cooked in the lower pot. Cooking steam rises through vents into the container above. It is layered with whole herbs such as bay leaves and covered with a fine-grain couscous. The couscous pasta is therefore cooked with aromatic steam. During the cooking process, the couscous needs to be regularly stirred with a fork to prevent lumping, as risotto is cooked.

Preferred meats include lamb (kosksi bil ghalmi) or chicken (kosksi bil djaj) but regional substitutes red snapper, grouper (kousksi bil mannani), sea bass (kosksi bil warqua), hare (kosksi bil arnab) or quail (kosksi bil hjall).

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Azerbaijan national meals are very delicous.They are dolma, plov, dovqa, shah plov, lavash, kababs,kurze,khangel..
Refers to the cooking styles and dishes of the Azeri in Azerbaijan republic and Iranian Azerbaijan. Its cuisine has a lot in common with Iranian and Turkish cuisine. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For the Azerbaijanis, food is an important part of their culture and is deeply rooted in the history, traditions and values.
Out of 11 climate zones known in the world, the Azerbaijani climate has nine.[1] This contributes to the fertility of the land, which in its turn results in the richness of the cuisine.

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Małgorzata from Poland ,, Pierogi z jagodami ''

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Małgorzata from Poland ,, Pierogi z jagodami ''

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CAKE
wheat wheat flour - 300 g + a small amount to empty the board
water - 120 ml
berries - 30 g
powdered sugar - 1 teaspoon
yolk - 1 item
FILLING
blueberries - 300 g
powdered sugar - 20 g
potato flour - 15 g
ACCESSORIES
yoghurt or cream 18%
fresh fruit for decoration
powdered sugar (optional)
STEP 1: WE'RE GETTING A CAKE
Sift the flour into a bowl. We warmly heat the water, add berries to it and mix. We strain through a sieve. Add the powdered sugar, yolk and warm water to the flour with the blueberries mixed. We make a cake. Cover with a cloth and leave it for 15 minutes.

STEP 2: LEPIMY PIEROGI
Carefully wash the blueberries, dry and then add the sifted powdered sugar with the potato flour. Roll the dough to a thickness of approx. 3-4 mm. Using a cutter or glass, cut the discs. Place a filling on the center of each spoon with a filling. Pre-glue and make a frill with your fingers. Put it on a board sprinkled with flour, putting it on the back, frill up.

STEP 3: COOKING
Cook the dumplings in lightly salted water for about 2 minutes from the time you reach the surface. Dumplings served hot with yogurt or sour cream, sprinkling them with fresh fruit. We can sprinkle them with powdered sugar.

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Małgorzata from Poland ,,Baba Wielkanocna"

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Małgorzata from Poland ,,Baba Wielkanocna"

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Traditional Easter sweet:
COMPONENTS
220 g of Castello sugar
125 g Pilos butter
125 g of margarine
1 packet of vanillin sugar
170 g of Castello flour
80 g of potato flour
1 teaspoon of baking powder
open skin with 2 oranges, washed and scalded
5 eggs, washed
20 g cocoa
PREPARATION

Butter, margarine, sugar and vanilla sugar blend together into a creamy mass. Then, while whisking, slowly add eggs.
Pour sifted flour and potato flour and baking powder into the mass obtained and mix gently.
Divide the dough into 2 parts. Add cocoa to the first one, and the orange peel to the other.
Finish the cake mold with butter and sprinkle with flour. The resulting dough is poured into the pan alternately with layers.
Bake in the oven at 180 ° C for about 60 minutes. We decorate with icing sugar or icing.

ICING
20 ml of water
juice squeezed out of 1/2 lemon
powdered sugar
PREPARING THE RIGHT
We combine water and lemon juice, and then, while stirring, add powdered sugar. Add sugar until you get the desired consistency of the topping.

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Astghik Karapetyan

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Astghik Karapetyan

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Astghik Karapetyan

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Astghik Karapetyan

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Harissa
Ingredients
1kg chicken
1kg peeled wheat
Water
Salt
Butter for serving Harissa
Directions
Cook the chicken until tender, save the broth

Remove and separate all the meat from the bones,

Save the bones to make broth, you’ll need extra liquid for cooking the wheat

Wash the wheat, place in a large pot, add the chicken and broth, start cooking

Cook and stir on medium heat.
As the liquid simmers, add more broth ( the one you made with chicken bones or simply add boiling water)

Cook and stir Harissa for 4-5 hours or until all the chicken meat dissolved with wheat.
Good Appetite!

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COMPONENTS
COOKING KRUCHE
3 glasses (450 g) of wheat flour
1/3 cup of sugar
1 vanilla sugar
1 teaspoon of baking powder
250 g butter
50 g lard or butter
5 yolks
APPLES
1 kg of apples of the gray reneta variety
1 vanilla sugar
1/2 lemon juice
1 cream or vanilla pudding
1 teaspoon of cinnamon
MERINGUE
5 proteins
1 and 1/2 glass of sugar
2 tablespoons of potato flour
powdered sugar for sprinkling

PREPARATION
COOKING COOK
Sieve flour, soda, vanilla sugar and baking powder in a bowl or on a cutting board. Add grated or finely chopped butter and chopped lard. Grate the ingredients with your fingers or chop the ingredients on the coffee table until a small crumble is formed.
Add egg yolks and knead the dough by combining all ingredients. Form a ball, flatten it, wrap it in foil and put it in the fridge for about half an hour.
APPLES
Peel the apples and grate them with a coarse mesh. Add lemon juice, pudding powder and cinnamon, mix, set aside. Preheat oven to 175 degrees C.
Take out the cake from the fridge, put down 1/3 of the dough and put it back in the fridge. With 2/3 of the remaining dough, form a ball and cut it into thin slices, place it on the bottom of a plate measuring 25 x 35 cm, buttered with butter and lined with baking paper or dusted with flour. Slice the fingers into one even layer and put in the oven for 10 minutes.
MERINGUE
Whip the protein into a stiff foam with a pinch of salt, then gradually add the sugar while whisking. After finishing the sugar, whisk for another 2 - 3 minutes. Add the potato flour and blend.
Put apples on top, put meringue on top and finally grate the fridge from the fridge. Bake for about 35 minutes for a golden color, sprinkle with powdered sugar.

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Hey, I'm Rafał and it's a recipe for cheese pancakes:

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Hey, I'm Rafał and it's a recipe for cheese pancakes:

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Pancakes

ingredients:
500g of flour
2 eggs
200 ml of milk
jam
50g of oil

Mix 500g of flour with 2 eggs. Pour in milk and blend for 10 minutes. Pour the pastry slowly over the hot oil on the frying pan. When ready smear the pancakes with jam. Enjoy!

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Karol Krawczyński Poland
PREPARATION
Sour rye soup can be served in ready bread from a shop (especially for that purpose) or baked at home. We'll cool the bread if it was home baking, then cut off the heel, remove the flesh leaving about 2 cm of bread at the skin. You can place parts of the removed pulp from the inside, which seem to us the thinnest.
Before pouring the bread, bake bread in the oven (about 20 minutes at 180 degrees C). Put the bread on the plates, fill the soup with the toppings and cover with a "lid".
If we bake bread ourselves from this recipe, we bake 2 smaller breads from the given ingredients, eg in small cake tins covered with lids or small heat-resistant pots. We prepare the dough as in the recipe, only the next day, divide the dough into two parts (for 2 breads), put aside for the second growing. Bake a little shorter, in the first stage 25 minutes, then 20 minutes without cover, covering with foil at the end of baking if the bread would blush too much.

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COMPONENTS:
one and a half glasses of wheat flour
half a glass of warm boiled water
two tablespoons of vegetable oil, preferably good quality olive oil
3 to 4 grams of instant yeast (powdered), you can also use fresh - fresh yeast to dry ratio
half a teaspoon of salt
half a teaspoon of sugar
as an addition two spoons of Provencal herbs (to spice up the appearance and taste of the dough you can use any spices, or do not use them at all)

PREPARATION:
I poured flour and yeast into a large bowl and mixed it well.

Then I added oil, sugar, salt and everything mixed well again.

I started gradually adding water and a spoon, and at the end I made a dough with my hand until a uniform ball was formed (if the dough is sticky, add the flour and continue to knead).

The dough should grow a bit, so I left the molded dough ball in a warm place in a covered bowl for 20-30 minutes

When the cake rested, I prepared the ingredients that I intended to put on the pizza.

First I crushed my dough with my hands into a thick cake and then stretched it. In this way a nice round pizza was formed, which I put on a sheet of oil smeared with a little oil and still hands spread the cake so that it took up the whole form (the technique of bringing the pizza to the shape of the sheet is optional)
I put a tomato sauce and a few things on the fridge (salami, olives, onion cut into feathers).

The pizza prepared in this way landed in an oven preheated to 220 degrees Celsius.

Everyone should know their oven and adjust the baking time individually. I propose, however, 15 to 25 minutes. If you want to check if the pizza has baked well, it is best to look at the bottom. If it is brown, it means that it can be serve.

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My favorite Easter dish is eggs in mayonnaise. Always when I was a small child I sat at the table and all ate, not sharing with anyone, now I'm 16 and I still love their taste very much

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Recipe for Waffles

COMPONENTS
OKAY. 6 PIECES
1 and 1/2 glass of wheat flour
1 and 1/2 teaspoons of baking powder
pinch of salt
2 teaspoons of powdered sugar or crystal
1 tablespoon of vanilla sugar
2 eggs
1/2 cup of vegetable oil (eg sunflower) or melted butter
1 and 1/3 glass of milk

PREPARATION
Pour the flour into a bowl, add baking powder, salt, sugar, vanilla sugar. Mix everything and then add eggs, vegetable oil and milk. Mix with a mixer to a smooth mass, only to combine the ingredients. The dough can be set aside to rest (for about 15 minutes), but this is not necessary.
Heat the waffle maker. Waffle the waffles for about 3 - 3.5 minutes or for the time specified in the waffle maker instructions. Put the dough on with a ladle and spread the convex side of the spoon, spread the dough exactly on the whole surface.
Waffle the waffles after baking on a metal grill. Sprinkle with powdered sugar and pour in maple syrup. Or serve with your favorite ingredients such as marmalade, jam, fruit and whipped cream.

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SEVGİ PINAR
HİLAL NECMİYE HÜSNÜ ATABERK SECONDARY SCHOOL
TURKISH COUSINE
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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3/4 cup of flour
1.5 glasses of milk
2 eggs
Oil
onion
50 g of minced pork and beef meat
spoon of tomato concentrate
3/4 cup of broth
salt
pepper

Add milk, eggs, a tablespoon of oil and a large pinch of salt to the flour.
Mix the smooth dough.
Fry thin pancakes, stack them so that they do not dry.
Cut the onion into cubes, lightly browned on 2 tablespoons of oil.
Add meat, fry, stirring.
Add tomato paste, broth, salt and pepper.
Cook on low heat for about 10 minutes.
Grease the stuffing, form the croquettes.
Fry them in a pan with a good amount of oil, so that the pancakes will be brown.

Wiktoria Witer 3f

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Split pea soup:
1.Ingredients: 2 liters of water
300 g meat: eg boneless ribs, a piece of pork, shoulders and for those willing - a piece of smoked meat
300 g of peas, yellow, halves
4 - 5 medium potatoes
1 medium carrot
1 small parsley
1 clove of garlic (optional)
2 tablespoons of oil
1 onion, cut into cubes
1 teaspoon of flour
1 bay leaf, 3 English herbs
1 teaspoon of dried marjoram
2.PREPARATION
Put meat in a pot with cold water, boil it. Reduce heat, stain and add rinsed sieve and drained peas. Cook covered for 45 - 50 minutes. At the end of cooking, season the salt (about 1/2 - 2/3 teaspoon).
Peel potatoes and cut into cubes, pour cold water so that they do not darken. Peel the carrot and parsley and grate on a large mesh grater. Add the drained potatoes, grated carrots and parsley and a clove of garlic as a whole (if you use it) to boiled broth. Cook for about 20 - 25 minutes, until the potatoes are soft (some may start to fall apart).
Heat the oil in a pan and fry the onion, add the flour, stir and immediately translate to the boiling soup. Add a bay leaf, allspice and marjoram. Bring to a boil.

Bon Appetit!

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Łazanki can be prepared in many ways, especially because everyone remembers them a little differently from their family home. One thing is certain - the recipe for noodles is a must-have in every notebook, especially Christmas Eve! Today, for lunch or dinner, we recommend Łazanki with fried sausage and sauerkraut, the most delicious classic. Łazanki with sausage and sauerkraut, season with the spice of JARZYNKA WINIARA, thanks to which you will add a unique aroma to them.

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Stuffing:

500 g of fat or semi-fat curd, ground once
1 egg yolk
3 tablespoons of sugar
1 vanilla stick or a packet of vanilla sugar
Cake:

2 cups of wheat flour + for podsypowania
1 egg
about 3/4 cup of water
1 tablespoon of butter
1 teaspoon of salt
Dumplings with cottage cheese

Execution
Serve cheese in a bowl and crumble thoroughly with a fork. Add egg yolk, sugar, vanilla sugar. Mix thoroughly to obtain a homogeneous mass.

Put the sifted flour in the bowl, add egg, butter and salt. Gradually add the right amount of water to combine the ingredients. Crumble to obtain a soft, smooth dough.

Divide the dough into two parts. Roll out each of them to a thin cake. Using a glass, cut out of the circle cake.

Place the stuffing in the middle of each of them. Place the dumplings in half, carefully fold the edges and press with a fork.

Boil water with salt in a pot and put dumplings in lots. Cook on low heat for about 3 minutes after the pierogi.

Cooked with a slotted spoon and put on a plate.

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 Components
approx. 14-16 pieces

    1 young green cabbage
    700 g of ground pork (pork neck or shoulder or ham) or turkey
    100 g of raw pearl barley or rice
    1 large onion
    1 tablespoon of soy sauce or balsamic vinegar
    salt, pepper, 1 teaspoon of dried oregano, marjoram, lovage

Sauce

    1.5 liters of broth, broth
    500 ml of tomato puree (passages)
    3 tablespoons flour
    1 teaspoon sweet pepper + 1/3 teaspoon of hot pepper
    1 teaspoon of dried oregano
    4 tablespoons of fondant cream
    1 tablespoon of chopped dill



Preparation

    Place the meat in a larger bowl. Cook the pearl barley in lightly salted water (covered, for about 25 minutes, using 2x more water than porridge). Cook rice according to the instructions on the packaging. Cool cooled porridge or rice into a bowl of meat.
    Peel onion, grate, add to meat with groats. Season with soy sauce or balsamic vinegar, salt (about half a teaspoon), pepper (1/4 teaspoon) and the rest of the spices. Mix everything and form it with your hand.
    Cut out the cabbage inside, then put it in a large pot with boiling water (cut side down), cook for about 7 minutes on moderate heat, then turn over and cook for another 2 minutes.
    Remove the cabbage from boiling water, cool, pour out the boiling water. Remove the cabbage from the leaves, cut gently from the center of each leaf, then apply the prepared meat portions. Wrap like croquettes (first put the leaf on the meat on one side, then fold the sides inwards, then roll up the rest of the leaf as completely as possible until the end). Not all cabbage must be used.
    The bottom of a large and preferably wide pot should be spread with a few cabbage leaves (eg those that have been picked up). Lay the cabbage on top with the connection to the bottom. Boil the broth in another pot and pour the cabbage into it. Put on gas, cover and cook for about 25-30 minutes until the cabbage will be soft.
    Decoction from doves pour into another pot. Add tomato puree and flour mixed earlier with a few tablespoons of cold water. Boil, season with salt, pepper, paprika powder and dried oregano. Cook for 5 minutes.
    Mix the cream gradually with the sauce, adding it to the cream while stirring it. Pour into a pot with stuffed cabbage and cook for about 10 minutes without cover, on low heat, occasionally shake the pot to spread the sauce evenly. Finally, add the chopped dill

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Recipe :
1.5 kg of sauerkraut
2 onions, finely chopped
2 tablespoons of oil
1 sausage loin, sliced
250 g boned beef, cut into cubes
250 g veal (or pork shoulder), diced
100 g of bacon, diced
3 tablespoons tomato concentrate (optional)
1/2 a handful of dried mushrooms
1/2 a handful of prunes
2-3 bay leaves
3-5 kernels of herbal medicine
1 tablespoon cumin
1 teaspoon of marjoram
salt and pepper to taste

Rinse the cabbage under running water if it is very sour. Cut off the excess juice and then shred. Put in a large pot and pour boiling water, add plums, bay leaves and allspice. Stew until it softens (about 50 minutes).
In the meantime, pour dried mushrooms into boiling water in a small pot. Set aside.
Fry the onion to make it chewy. Add the sausage to the fried onion and sauté it.
In a separate pot, boil about one liter of water. Add beef, veal (or shoulder) and bacon to the boiling water. Cook for about 20 minutes, then strain the meat.
When the cabbage is soft, add the mushrooms (strained and cut into small pieces), meat and onions with sausage. Cook over low heat without covering for 20 minutes. If there is too much water, pour it out.
Add red wine and cook for 15 minutes. Season with marjoram, cumin, salt and pepper. Add tomato puree (optional) and heat the whole well, stirring. If the stew is too dry, pour water over the mushrooms.
If we want the bigos to be tastier, it can be stewed over low heat under cover for an hour. However, make sure that it does not adhere and mix occasionally, and if it is too dry - water with mushrooms.

Bon Appetit

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michal zabek from polend

Dumplings - in general: pieces of thin, elastic and well-sticking dough filled with the widest variety of stuffing and boiled in water or steaming, baked, fried or grilled; the dough can be made from any type of flour (wheat, rice, maize, rye, buckwheat) with the addition of water, eggs, yeast and fat (butter, oil, lard), cream and other flavoring-coloring additives [1]; the dough should be adapted to the stuffing [2];dumplings can have various shapes, e.g. a cone, pouch, triangle, half-circle; a dish that can be found in many cuisines all over the world, for example in Italian, Russian, Ukrainian, Mexican, Indian or Jewish cuisine; it is a culinary concept from China, which probably reached the Polish territory in the 13th century [3].

In Poland: a meal of old Polish and Polish cuisine, salty or sweet filling wrapped in a piece of the most wheat flour pasta, rarely yeast. Due to the heat treatment process, there are 3 types of dumplings: boiled (most common), baked and fried.Dumplings can be of various sizes: from tiny ears to a huge single pie, which is cut into slices before serving. Dumplings with salty filling are served hot for lunch or dinner. Sweet stuffed dumplings are also served cold and for dessert. Commonly known are Russian dumplings, dumplings stuffed with meat stuffing and dumplings from sour cabbage with mushrooms. Pierogi are also found in numerous regional varieties .

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A piece of meat on Polish table
SCHABOWY is the best Polish food. SCHABOWY must be eatten with mashed potatoes.

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shabowy with mashed potatoes and bigos.jpg

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The main meal in Ukraine is lunch, and dinner is the second meal for the day. As a rule, dinner consists of several snacks and hot main courses from potatoes, meat or fish. Especially popular are the jerboa, vareniki and "roast" (roast with potatoes, cabbage and meat).

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Dessert

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Main course

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Todays' dinner is to be light. For starter I suggest tomato soup with rice.Then as main course roast chicken with boiled pea and carrot salad and for dessert I'll serve poppy seed cake with tea. What do you usually eat for dinner?I am sorry for cancelling today's on line event. I'll sent all my guests an instruction on how to prepare all mics and so on. I am still waiting for your particiation.

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Patrycja from Lublin
FORSZMAK
Components:

500g of pork (pork, ham or pork neck)
150g of smoked sausage
150 g of lean smoked bacon
1 tablespoon of flour
frying oil
1 large onion
1 bay leaf
1 red pepper
1 tablespoon of sweet pepper powder
3 seeds of herbal medicine
2-3 tablespoons tomato concentrate
2-3 small-salted or pickled cucumbers
salt, pepper

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Recipes for onion from Lublin:
50 g of fresh yeast or 15 g of dry instant yeast
1 tablespoon of sugar
500 g flour
1 glass of warm milk
1 egg
2 teaspoons of salt
60 g butter
2 large onions
3 tablespoons of poppy
1 teaspoon of salt
2 tablespoons of oil