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Example: Goulash is a meat dish with potatoes. We usually start the meal with it. 

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Example: Goulash is a meat dish with potatoes. We usually start the meal with it. 

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First name, country

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Künefe is one of our famous desserts. Here is the recipe;

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INGREDIENTS:

⇒ 400 g granulated sugar
⇒ 230 g water
⇒ Squeeze of lemon
⇒ 1/2 tsp rose water

⇒ 500 g Shelal cheese

⇒ 300 g Akkawi Tchiki cheese

⇒ 375 g kunafa dough

⇒ 3 tbsp scented sugar syrup

⇒ 3 tbsp water

⇒ Ground pistachios

⇒ 100 gr melted butter

INSTRUCTIONS:

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

⇒ Preheat oven to 350 degrees Celsius.

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

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

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

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

Güneş Karaçay, Hatay, Selim Nevzat Şahin Anadolu Lisesi

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I'ts a dessert which is very popular and tasty dessert in our region(medditerrian).It's ingredients are rice,milk and sugar.What makes it special that easy to make delicious to taste.
Asira Meltem Bozkır, Hatay Selim Nevzat Şahin Anatolian Highschool

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Túró Rudi is the name of a curd snack which has been popular in Hungary since 1968. The bar is composed of a thin chocolate-flavored outer coating and an inner filling of túró (curd).

Noémi, Hungary

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József C. Dobos created this sweet in 1884. It is usually made from the following ingredients: eggs, powered sugar, flour, butter, granulated sugar, cocoa, vanilla sugar, rum or rum aroma, lemon juice.

Emma, Hungary

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Stuffed cabbage is quite common in Central Eastern European kitchens, and Hungarian töltött káposzta is made of cooked cabbage (mostly pickled) filled with pork mince, mixed rice and flavored with the unmissable paprika, pepper and tejföl. It is a typical dish around Easter and Christmas time. Although mainly a homemade dish, most Hungarian taverns keep it on their menu.

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Stuffed cabbage is quite common in Central Eastern European kitchens, and Hungarian töltött káposzta is made of cooked cabbage (mostly pickled) filled with pork mince, mixed rice and flavored with the unmissable paprika, pepper and tejföl. It is a typical dish around Easter and Christmas time. Although mainly a homemade dish, most Hungarian taverns keep it on their menu.

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Pálinka is a traditional Hungarian alcoholic beverage 

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Pálinka is a traditional Hungarian alcoholic beverage 

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Hungarians really enjoy this beverage and it is internationally popular and Hungary is well known for this drink. It is made out of leftover fruits and other kinds of similar foods and it is left to age for quite a while. Its taste is quite bitter and it is very strong in terms of alcohol. But it is worth giving a try if you like to drink these kinds of drinks.

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Hungarians’ all-time favorite dish is unquestionably lángos: a deep-fried flat bread that is certainly something to avoid on a diet. Lángos is served as a satisfying alternative to bread. What makes it so beloved is the endless varieties of toppings that come with it. It is usually eaten with garlic sauce, cheese, tejföl (sour cream), or even sausages.

Noémi, Hungary

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Főzelék is such a unique Hungarian dish it can’t be translated into English. Though it looks like a soup at first sight, a more accurate description might be a thick vegetable stew. Főzelék is one of the few healthy choices on the list of national dishes and, being practical and easy to make, it is a typical home-cooked dish. There are special főzelék bars spread around cities, making it an ideal choice for a quick, healthy and very Hungarian dining experience. There are many variations including potato, peas, beans, lentils and carrot főzelék, all made by simmering and thickened by flour mixed with sour cream.

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Főzelék is such a unique Hungarian dish it can’t be translated into English. Though it looks like a soup at first sight, a more accurate description might be a thick vegetable stew. Főzelék is one of the few healthy choices on the list of national dishes and, being practical and easy to make, it is a typical home-cooked dish. There are special főzelék bars spread around cities, making it an ideal choice for a quick, healthy and very Hungarian dining experience. There are many variations including potato, peas, beans, lentils and carrot főzelék, all made by simmering and thickened by flour mixed with sour cream.

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I will talk about “főzelék”.
“Főzelék is a Hungarian type of food and this food there is only in Hungary in the world.
It is like soup, but it is sicker. It can be made with different vegetables ex.: potato, bean, vegetable marrow, pea.
It is a main meal. It can be eaten all seasons. You can put a lot of things onto “főzelék” ex.: boiled and fried eggs, cooked meats. I really like this type of food and it is very healthy.

Zsófi from Hungary:)

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Ingredients:
2 cups Söke Traditional Flour
1 cup of yogurt
1.5 cups of powdered sugar
25g butter
3 eggs
1 teaspoon of bicarbonate of soda
For the syrup;
3.5 cups granulated sugar
3.5 cups of water
1 teaspoon lemon juice

Preparation of:
1. In a bowl, whisk the yoghurt to a creamy consistency.
2. Add the powdered sugar, eggs, melted butter, baking soda and flour, mix well.
3. Pour into a 27 cm pyrex that you have greased and bake in the oven heated to 180 degrees for about 40-45 minutes.
4. Before the cake comes out of the oven, prepare the syrup. Mix water, sugar and lemon juice in a saucepan and boil for 5 more minutes after boiling. Ladle over the hot cake while it is boiling.
5. After your dessert is warm, you can serve it either in the form of baklava slices or by slicing normally.

Sude Nur-Gözde
Bilal Güngör Fen Lisesi

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A pickled cucumber is a cucumber that has been fermented for a while in vinegar or other solution. There are a lot of things in it.

Ingredients:
-Cucumber
-Garlic
-Parsley
-Salt

Sude Nur-Gözde
Bilal Güngör Fen Lisesi

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It is sweet that is distributed to people for charitable purposes ✨

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~Ingredients
2 cups of ground wheat
2 tablespoons of rice
2 cups boiled chickpeas
2 cups boiled beans
150 grams of dried apricots
150 grams of dried figs
150 grams of raisins
a little less than 1 cup of nuts
2 liters of water (for cooking the wheat)
4 liters of hot water (to add as the water decreases)
1 teaspoon cloves
1 teacup of water (to boil the clove)
1.5 cups of hot milk
3 cups granulated sugar
1 flick salt
1 flick black pepper
~Making Steps
First, let's boil the chickpeas and beans separately.
Let's wash the wheat, put it in a saucepan, add boiling water to it and boil for 10 minutes. Let's strain the yellow water that comes out. Let's do the same process one more time and strain the water.
Then add about 2 liters of water to it and boil the wheat for about 50 minutes. (If you wish, you can boil it twice in the evening, strain the water and then soak it in hot water until the morning. If you soak it in the evening, it will be enough to boil for 15 minutes.).
Let's chop the dried apricots and dried figs small.
Then, we take these chopped fruits and raisins into a large bowl, add hot water to it and let it stand.
Do not forget to add hot water as Decently as necessary. Let's add a little more hot water to our wheat that is running out of water.
Let's add washed rice, cooked chickpeas, boiled beans, small chopped apricots, figs and raisins to the wheat that we have boiled for about 50 minutes and add it to the water by filtering and boil for about 15 minutes.
Let's take a clove in a small coffee pot and add the water and let it boil for 10 minutes.
In the meantime, let's add hot water again on our wheat, which is running out of water.
Finally, add the clove water, nuts, hot milk, sugar, optional salt, pepper that we passed through a strainer, mix and boil for about 15-20 minutes more.
Let's divide the ashura we have prepared into glass bowls one by one. We have obtained 15 bowls of ashura with these measurements.
When ashura begins to cool in bowls, you can decorate it with hazelnuts, walnuts, peanuts, currants, raisins and pomegranate seeds.
Bon Appetit! 💖
Almıla.Gözde
~Bilal Güngör Fen Lisesi~

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Sumak, one of the indispensable foods of Mediterranean cuisine, is also very useful for health. Due to its sour taste, sumak has an important place in Turkish cuisine.
Almıla.Gözde
~Bilal Güngör Fen Lisesi~

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A simple dessert made of rice and wheat flour on the outside with walnuts. Also pouring the sherbet (sweet mystery ingredient) to it

osman.gözde

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Katmer is the one of famous desserts of Gaziantep which is made by rolling the dough to a thickness of about 2 mm, adding oil,poppy seeds,tahini or pistachios, folding it 4-5 times and then cooking it on the metal plate

ekin uyar selim nevzat şahin anadolu lisesi

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Raki is a traditional Turkish alcoholic drink that is produced by distillation. It generally aromatises with aniseed. People generally drinks it with fish.

Irmak Azazi
Selim Nevzat Şahin Anadolu Lisesi

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Today I will talk about my favorite dish. It is doner. Döner is very famous in Turkey. People from other countries also want to come to Turkey and taste Döner. In fact, Döner is a simple dish, so finding the ingredients is not difficult. Döner is the wrapping of meat with bread.

Ingredients

-Meat
-Onion
-Parsley
-Tomato Sauce

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Hungarian christmas tables would not be complete without poppy seed or walnut beigli. It is often called walnut roll or poppy seed roll, both fillings are traditional and most of the time served together
Ingredients:
For the dough

17.6 ounces all purpose flour 500 grams

3.5 ounces unsalted butter 100 grams

3.5 ounces pork lard 100 grams

1 teaspoon sugar

1/2 cup powdered sugar 50 grams

2 eggs

0.5 ounces fresh yeast 15 grams

1/2 cup whole milk

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 pinch of salt

For the walnut filling

2 cups walnuts finely ground, 200 grams

1 handful walnuts coarsly chopped

1/2 cup milk whole

1 cup powdered sugar 100 grams

1 pinch ground cinnamon

2 tbsp raisins optional

2 tbsp apricot jam

1 coffeespoon lemon zest

1 cofeespoon orange zest

For the poppy seed filling

8.5 ounces poppy seeds ground, 250 grams

1/2 cup milk whole

1 cup powdered sugar

2 tbsp raisins optional

1 coffeespoon lemon zest

Other

1 egg for eggwash

Instructions:

Dissolve 1 teaspoon of sugar in the lukewarm milk, then add the yeast, wait a few minutes until blooms.

Mix the flour with the butter and lard by hand. The mixture will be quite crumbly.

Add 2 whole eggs, the powdered sugar, pinch of salt, vanilla sugar, lemon zest and the yeast/milk mixture. Knead thoroughly. Add more flour if necessary.

Divide the dough into 4 balls, cover and let rest for 30 minutes.

Meanwhile, you have time to make the walnut and poppy seed filling.

Walnut filling: In a pan heat the milk with the sugar, bring it to a boil. Take the pan off the heat, add the ground and coarsely chopped walnuts, the raisins, the lemon and orange zest, the cinnamon and the apricot jam. Mix well and let it cool completely.

Poppy seed filling: In a pan heat the milk with the sugar, bring it to a boil. Take the pan off the heat, add the ground poppy seeds, the raisins and the lemon zest. Mix well and let it cool completely.

Heat the oven to 180°C (355°F). Line a pan with parchment paper.

On a floured surface roll out each piece of the dough into a rectangle measuring about 12×14 inches (30×35 cm).

Spread the walnut or poppy seed filling on the dough while leaving approx. 1/2 inch empty edges on each side, and roll up lengthwise. Make sure it is not too tight and not too losse. Carefully transfer the rolls onto the baking sheet.

Egg wash: Separate the egg, set the egg whites aside. Gently whisk the egg yolk and brush the top of the 4 rolls. Let them sit in the yolk dries, it will take about half an hour or so. After the egg yolk has dried, brush on the egg white, let it dry in a cool place, if possible not in the fridge.You can leave them overnight and bake the next day.

On the top with a skewer, making sure it goes all the way through. It allows vapor to escape, that could cause the pastry to split.

Bake the rolls for about 30-35 minutes or until golden brown. Keep the rolls in a cool and dry place and slice them only before serving.

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Our most popular and well-known pasta-based dessert, the strudel, or as we call it – rétes, is also the most complicated to prepare traditionally. However, with a little twist, everyone can bake it easily for the family in a few minutes.
Ingrediens:

layered ready-made pastry

200 g Ground Poppy Seed

sugar

oil

raisins and sour cherry compote

Instructions:

Spred out the ready-made layered pastry sheets on a wet kitchen towel, gently. Take them apart very carefully.

Take one of the layers at the time end brush with oil. For one Strudel roll, lay 2-3 sheets on each other, each oiled separetaly on the wet kitchen towel.

Prepere the filling: mix the ground Poppy Seeds with a sprincle of milk and 150 g sugar. We used to add some raisins end sour cherry compote. Mix it well.

Put the filling on one edge of the pastry, use the kitchen towel to roll up gently.

Place them on a greased baking tray, brush the top with oil.

Preheat the owen to 180 degrees Celsius, and bake them for 20-30 minutes until golden brown.

Serve it with sprinkled icing sugar.