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Armenian famous Ghapama-How to make it

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How to make it

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Pork chops (Rom. piftie) Mara Vernon, teacher Dana Onita, Romania

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Pork chops (Rom. piftie) Mara Vernon, teacher Dana Onita, Romania

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- Two legs are pig

- A pork belly(it has both meat and rind)

-Two garlic masters

- Salt to taste

- Pepper berry

- Optional carrot,celery,persley

Keep the meat one hour in cold water then wash well and bring ton a boil for a fwe minutes.Take the pot from the fire and pour the water and wash thw meat which is put back to the boil in another clean water together with salt,vegetables  and peppeercorns.Boil over low heat so the juice stays clear until the meat comes off very easily from the bone.

Remove the meat and leave to cool slightly,it is boned and cut into pieces that are put back on fire in juice which was strained.

Boil a few minutes with the garlic which was pressed after which the composition is put in a bowl and leave to cool until the next day.After the colds or gone grease the top fat with a spoon,then according to preference,it can be sprinkled over the boia,cut into slices and serve with red onion.

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Beans with pork knuckle, PUP ANDREA, Teacher Dana Onita, Romania

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Beans with pork knuckle, PUP ANDREA, Teacher Dana Onita, Romania

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Ingredients:

·      1 kg dried white beans (soaked);

·      2 tablespoons oil;

·      1 big white onion;

·      2 carrots;

·      1 spoon the peppercorn;

·      1 spoon strain of oregano;

·      Coriander, caraway, pepper, bay leaves;

·      3 - 4 spoon of tomato paste ;

·      1 spoon of honey bees;

·      1 smoked pork chop .

Procedure:

¨    Put the beans to soak in cold water a few hours before;

¨    Boil the knuckle separately and remove it from the juice, leave it to cool down;

¨    In parallel, boil the beans in half, without salt;

¨    Chop the onion and carrot rings, anneal them in oil then add the peppercorn;

¨    Add the meat from the bone, cut into suitably large chunks, then the beans without boiled water;

¨    Add boiled water from meat, tomato paste, the spoon of honey, bay leaves, the caraway and the coriander;

¨    Boil all together over low heat.

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ARDA ARİ/ DİYARBAKIR ANATOLIAN HIGH SCHOOL

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Martina A., I.S. Andrea Torrente - Italy

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Martina A., I.S. Andrea Torrente - Italy

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A simple but delicious dish

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Olga Vasilopoulou High school of Koroni , Greece, "MOYSAKAS"

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Olga Vasilopoulou High school of Koroni , Greece, "MOYSAKAS"

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Ingredients
~3 potatoes
~5-6 tablespoons olive oil
~1 onion
~2 zucchinis,medium
~2 eggplants
~thyme
~salt
~peper

For the ground meat
~1 onion
~2 tablespoons olive oil, for sauteing
~3 pinches granulated sugar
~1/2 teaspoons nutmeg
~1 level teaspoons cinnamon
~1 tablespoon tomato paste
~500 g ground beef
~400 g canned tomatoes
~salt
~ paper

For the bechamel sause
~100 g butter
~100 g all-purpose flour
~750 ml milk
~pepper, ground
~1 pinch nutmeg, ground
~100 g parmesan cheese, grated
~3 egg yolks

METHOD
~Place a deep pan over high heat. Add the sunflower oil and let it get hot .
~Peel the potatoes and slice them into thin rounds .
~Slice the eggplants and zucching into thin roundsand fry in a separate pan for 5-10 min.
~Remove with a slotted spoon and transfer to a baking pan lined with paper towels .Allow to drain from excess oil.

For the ground meat
~Place a pot over high heat and the olive oil.
~Coaresly chop the onion and add to pan.
Finely chop the garlick and add to pan along with thyme and sugar . Saute for 2-3 min until they caramelize nicely.
~Add the ground meat and break it up with a wooden spoon. Saute until golden brown.
~Add the tomato paste and saute so that it loses its bitterness.
~Add the chooped tomatoes, lower heat and simmer for 5-10 min until the sause thickens.
~Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.

For the bechamel sause
~Place a  pot over medium heat.
~Add the butter and let it melt
~Add the flour and whisk until it soakes up all of butter.
~Add the milk in small batches while continuously whisking so that no lumbs form.
~🤬 soon as the bechamel sause thickens and bubbles start to form on the surface , remove frm heat.
~Add the nutmeg , salt, peper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

To assemble
~Preheat oven 180* C Fan.
~In a 25*32 cm baking pan , spread a layer of potatoes , coner with a layer of eggplants and top with a layer of zucchini. Season in betwen layers.
~Add 2-3 tablespoons of bechamel sause to the ground meat mixture and mix .Spread the ground meat over the vegetables.
~Cover with the bechamel sause , spreading it evenly and sprinkle with 50 g of grated parmesan .
~Bake for 35-40 min ~When ready , remove from oven and allow to cool.
~Serve with fresh herbs and olive iol.

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Dakos is made by dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers.
It is a traditional meze or a light meal from the island of Crete.

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Ana Lúcia Mouta, Escola Frei Manuel de Santa Inês, Portugal

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Ana Lúcia Mouta, Escola Frei Manuel de Santa Inês, Portugal

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Ana Lúcia Mouta, Escola Frei Manuel de Santa Inês, Portugal

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Ana Lúcia Mouta, Escola Frei Manuel de Santa Inês, Portugal

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Ana Lúcia Mouta, Escola Frei Manuel de Santa Inês, Portugal

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Ana Lúcia Mouta, Escola Frei Manuel de Santa Inês, Portugal

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Student's Cooking

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Enzo F, French, Antoine vocational school

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Enzo F, French, Antoine vocational school

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Nathan L French Atoine vocational school

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Nathan L French Atoine vocational school

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Pierre M, French Antoine vocational school

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Pierre M, French Antoine vocational school

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Ayoub A, French Antoine vocational school

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Ayoub A, French Antoine vocational school

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Antoine vocational school

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Axel O. French. Antoine vocational school

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Axel O. French. Antoine vocational school

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Antoine vocational school.

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Moderne Pique-nique Table Cuisine Couverture

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Antoine vocational school

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French raclette, Douces & Délicieuses (1)

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Our students would like to teach you how to cook polenta. IIS Lorenzo Gigli_Rovato

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HOW IS POLENTA COOKED?

INGREDIENTS:

CORN FLOUR 500 g

EXTRA VERGIN OLIVE OIL 15g

WATER 2l

COARSE SALT 1 TABLESPOON

METHOD:

1) To make polenta, put a thick-bottomed steel pot on the stove, pour in the 2 liters of water.

2) When the water is about to boil add the salt.

3) then pour in the flour, mixing with a wooden spoon continue cooking at high temperature, stirring quickly.

4) Also add the olive oil which will be used to avoid the formation of lumps

5)Continue stirring waiting for the boil to resume, then lower the heat to low and continue cooking for 50 minutes over low heat, stirring constantly, taking care not to make it stick to the bottom.

6) After 50 minutes the polenta is ready; turn up the heat so that it detaches well from the pot, wait to see that it detaches well from the bottom.

7/8) Now carefully turn the pan upside down onto a round cutting board slightly larger than the diameter of the pan to turn out the polenta.

9) Your polenta is ready to be brought to the table

Thanks!

SARA BERTELLI, VALERIA TINTINAGO, ELISA PASINETTI E SARA MARINI

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HOW IS POLENTA COOKED? INGREDIENTS: CORN FLOUR 500 g EXTRA VERGIN OLIVE OIL 15g WATER 2l COARSE SALT 1 TABLESPOON METHOD: 1) To make polenta, put a thick-bottomed steel pot on the stove, pour in the 2 liters of water. 2) When the water is about to boil add the salt.

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Pasta alla Carbonara_IIS Lorenzo Gigli_Rovato_Italy

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ingredients

Processing

Franciacorta

Carbonara

The only one!

5-10 minutes

4 servings

Easy

Easy

Ingredients for four people:-350 g spaghetti- 30 g pecorino romano-2 yolks- 120 g pig cheek-20 g grana- salt- pepper

Process:Mix two yolks with pecorino and grana; mix with a whisk until you obtain a cream and add salt and pepper. Boil water in a big pot, in the meantime cut the pig cheek in small pieces and put it in another pot without oil; brown it for seven-eight minutes. Throw the pasta in the boil water considering that pasta and pig cheek must be cooked at the same time. Drain spaghetti and put them in a bowl with pig cheek. Pour the yolks mixture in the bowl and finally mix. It's important to add the yolks mixture with the stove off in order to avoid to cook the yolks.

Franciacorta is a hilly area located in Brescia, in Lombardy and is known for its classic method wine. The territory, formerly scattered with woods, has recently been transformed with the planting of many vineyards and cellars for the production of wine. The territory of Franciacorta extends over the territories of the coutries of Adro, Capriolo, Castegnato, Cazzago San Martino, Cellatica, Coccaglio, Cologne, Corte Franca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Paderno Franciacorta, Paratico, Passirano, Provaglio d 'Iseo, Rodengo-Saiano and Rovato. For the habitants of this area it is very important safeguard the landscapes and natural reserves of the area for example the reserve the Torbiere del Sebino

Franciacorta

Thank you

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ingredients Processing Franciacorta Carbonara The only one! 5-10 minutes 4 servings Easy Easy Ingredients for four people:-350 g spaghetti- 30 g pecorino romano-2 yolks- 120 g pig cheek-20 g grana- salt- pepper Process:Mix two yolks with pecorino and grana; mix with a whisk until you obtain a cream and add salt and pepper.

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Romanian dish: sarmale ( School No. 11, Oradea, Romania)

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Romanian dish: sarmale ( School No. 11, Oradea, Romania)

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Greek salad (High school of Koroni, Greece)

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Greek salad (High school of Koroni, Greece)

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The engredients are: tomatoes, cucumber, peppers, onion, olives, feta cheese, olive oil and oregano.
We wash the fresh vegetables and chop them in slices. We mixed them in a ball. We add the olives and on the top the feta cheese. We add plenty of olive oil and oregano. Our salad is ready. Enjoy!

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αρχείο λήψης

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School Nr. 11 Oradea Romania

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Stuffed Green Pepper Recipe
First, chop the onion into small cubes. Then, you should take half a glass of olive oil into a large wok and roast with chopped onion until turn pink. After, into the ground rice, chopped garlic, pine nut, currant, salt, black pepper, mint, and tomato paste is put, mixed. Then add a glass of hot water add to cook on low heat about eight or ten minutes.
Prepare the dough is stuffed in green peppers issued with top cover and inside. Then, the stuffed green peppers cover with tomato and it aligns upright in saucepan. Fill the saucepan halfway with water and close the saucepan lid. Until rice has swollen and cooking water run out cooks on low heat about thirty or ten five minutes.  Finally, serve the stuffed green pepper as warm or cold.
Enjoy your meal!

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Pizza by Daniele, Alessandra and Alessia - IS Andrea Torrente, Italy

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Pizza by Daniele, Alessandra and Alessia - IS Andrea Torrente, Italy

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The first written attestation of the word pizza dates back to 997 AD. It comes from the Latin pinsa, past participle of the verb pinsare, which means “to flatten out” and likely refers to the shape of pizza itself.. The best known pizza is "Pizza Margherita".

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Take 125 milliliters of milk into a saucepan and heat until it reaches boiling point.

Add the chocolate. After the chocolate melts, remove it from the stove.

Melt 2 tablespoons of butter in a separate saucepan.

Add 1.5 tablespoons of flour and fry until the smell comes out.

After the smell of the flour comes out, add the chocolate milk mixture and stir constantly, adding 2 tablespoons of powdered sugar.

Add 3 egg yolks, stir for another 2 minutes, then remove from the stove and leave to cool.

In a deep bowl, whisk 3 egg whites together with a pinch of salt until they have a consistency that will not flow when you turn the bowl upside down.

Combine the cooled chocolate mixture and the foamed egg whites and mix with a spatula.

Divide the mortar into greased and cacao-coated soufflé pots with a finger gap and bake in a preheated 200 degree oven for 10 minutes.

As soon as it comes out of the oven, sprinkle icing sugar on it and serve, Bon Appetit!

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Peel the eggplants that you have washed in plenty of water in pajamas and soak them in salt water.

Heat 3 tablespoons of olive oil in a pan. Add 1 onion that you chopped for food and fry it until it turns pink. Add 2 chopped green peppers and continue frying.

Add 350 grams of medium-fat ground beef and cook with the roasted onions until it turns color and drains.

By mixing and continuing the cooking process; Add 2 cloves of garlic, half a teaspoon of tomato paste, half a teaspoon of pepper paste, 1 teaspoon of salt and black pepper.

Add 2 diced tomatoes, cook for 5 minutes, then lower the heat and add a handful of chopped parsley and stir for the last time.
Fry the 6 eggplants that you took the pain and peeled off the pajamas.
Place in an ovenproof container.
Halve the eggplants in the middle.

Add plenty of stuffing that you have prepared.

Add one cherry tomato and pepper slices over the eggplants.
After cooking the cauliflower in a preheated 170 degree oven for 20-25 minutes, serve it hot, accompanied by rice pilaf with butter if you wish, bon appetit!

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Sofraların olmazsa olmazı, pilavın sevdalısı, cacığın en iyi dostu, yemek tariflerinin gözdesi, anneye bolca sipariş verilen karnıyarık hazırlıyoruz. Duymayan kalmasın. Arzu eden bize katılsın. Patlıcanları kızartmak istemeyen fırınını önceden ısıtsın.

Karnıyarık tarifinde başrol malzememiz her zaman olduğu gibi sebzelerin en çok kıskanılanı patlıcan. Kendisi malumunuz üzerine binlerce yazıda en çok sevilen sebze olarak yer almıştır. Yine karnıyarık tarifinde öne çıkan bir diğer malzeme ise, karnıyarığı imam bayıldıdan ayıran kıyma. Kendisi karnıyarık tarifini de lezzet getiriyor.

Biz de bu fırında karnıyarık tarifinde karnıyarık içinin tencerede nasıl hazırlanacağından karnıyarık yemeğinin adım adım resimli aşamalarıyla nasıl yapıldığına hepsini tek tek anlatmak istedik.

Vejetaryen karnıyarık olan imam bayıldı gibi hikayelere konuk olmasa da kendisi başlı başına bir hikaye karnıyarığın. İnanmayan pilava, cacığa, yanında kırılan soğana sorsun. Tüm lokanta yemekleri tarifleri karnıyarığa olan aşkını anlatacaktır.

O yüzden hazır edin patlıcanı, kıymayı, soğanı, zeytinyağını bu akşam misler gibi karnıyarık yapmak için mutfağa giresimiz var.

Yapanların ellerine sağlık.

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Patlıcana Özlem: Karnıyarık Tarifi - Yemek.com

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Sofraların olmazsa olmazı, pilavın sevdalısı, cacığın en iyi dostu, yemek tariflerinin gözdesi, anneye bolca sipariş verilen karnıyarık hazırlıyoruz. Duymayan kalmasın. Arzu eden bize katılsın. Patlıcanları kızartmak istemeyen fırınını önceden ısıtsın. Karnıyarık tarifinde başrol malzememiz her zaman olduğu gibi sebzelerin en çok kıskanılanı patlıcan. Kendisi malumunuz üzerine binlerce yazıda en çok sevilen sebze olarak yer almıştır.

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Finely chop the onion and parsley

In a pan, fry the onion with sunflower oil until it turns pink.

Add the minced meat and cook it until it absorbs the water.

After adding almonds, salt, pepper and allspice, fry a little more.

Before taking it off the heat, add the chopped parsley and spread it on the bottom of the container to be served.

Heat the butter in a rice cooker.

Add the rice and roast it until it is slightly transparent and add the boiling water.

After boiling the rice for a stone, reduce the stove and after the water has been drained, turn off the stove and leave it to brew.

Spread the brewed pilaf on the serving bowl with minced meat and serve it by turning it upside down. Enjoy your meal...

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"Neapolitan Ragout" - IS "A. Torrente" (Italy)

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"Neapolitan Ragout" - IS "A. Torrente" (Italy)

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Neapolitan ragout (also called "ragù") is one of the most important and iconic preparation in neapolitan cooking tradition. It is a typical Sunday dish in Naples: we use the souce to dress pasta (as first course) and meat as second course....enjoy!

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T4E: Different, yet connected (2020/2021) Neapolitan Ragout The original "Ragù Napoletano" 2A class Istituto "Andrea Torrente" Casoria (NA) ITALY Something about What is it? Neapolitan ragout (also known "ragù") is a sauce composed of tomatoes and meat, all mixed and cooked over a

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French Pancake recipe ..

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Best Authentic French Sweet Crepe Recipe - Sweetashoney

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The authentic French crepe recipe with only 6 ingredients. A delicious and fool-proof recipe for, easy, thin pancake with any filling.

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1.Soak the dried beans overnight. The next day, change the water and boil it to remain a little fresh and strain
2.Clean and chop onions.
Clean the peppers and chop finely.
3.Extract the fenugreek of the bacon and cut it in half.
4.Heat the oil in the pan. Add the onions and green peppers and fry. Add the bacon and fry for a few more minutes.
5.Add tomatoes and mix. Crush the tomato paste with 1 spoon of water and boil it for a while until it becomes a sauce.
6.Add the beans to the mixture with bacon and add enough water to cover it.
7.Season with salt and pepper. If you are wondering how long it takes to cook dry beans, you can cook it for 40 minutes on low heat when the water boils and prepare it for service.
8.You can serve the dried beans with rice pilaf and chilli peppers.
Bon appetit !

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Efthimia V., 5th Gymnasium, Greece.....''Handmade Cookies''

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Efthimia V., 5th Gymnasium, Greece.....''Handmade Cookies''

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ΓΕΩΡΓΙΑ ΜΟΥΣΕΛΙΜΗ

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Xrysa Tz., 5th Gymnasium of Kalamata, Greece...''Laxanodolmades''

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Xrysa Tz., 5th Gymnasium of Kalamata, Greece...''Laxanodolmades''

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To prepare the cabbage stuffing with eggnog, we start by cleaning the cabbage and removing the stalk with a knife.

Dip the cabbage, with the hole left by the stalk, into a saucepan of boiling water. Boil it for 7 minutes to soften slightly, and leave it on a plate to cool

Mix the filling ingredients well and knead until the minced meat turns white. Take out the cabbage leaf one by one and remove the thick nerves. Put in a tablespoon of stuffing and wrap the dolma.

Place cabbage leaves and onion slices at the base of a saucepan. Place the cabbage stuffing in a row, close to each other and cover them with a plate so that they do not unfold.

Pour broth or water over the cabbage stuffing, just enough to cover them and add 1/3 cup olive oil and season with salt and pepper.

Put the lid on and simmer for 40-45 minutes

Beat 2 egg yolks with the juice of 2 lemons and pouring a little hot broth from the pot, dilute the eggnog. Pour over the food

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Theofania F., 5th Gymnasium of Kalamata, Greece....''Gemista''

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Theofania F., 5th Gymnasium of Kalamata, Greece....''Gemista''

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Cut a lid - feta from the pepper and remove the seeds and membranes.

Remove the lid - feta from the tomato and with a spoon, empty the crumb into a bowl.

Leave the tomato juices and seeds and put the crumb in the blender.

Add the onion and grind them.

Put them in a bowl.

Add the rice (10 tbsp. Which are our vegetables).

Add salt - pepper, 3/4 cup. olive oil and sugar.

Finally, add the chopped herbs and mix well.

Fill the stuffing by 3/4.

Cover with a lid.

Sprinkle with sugar and pour over the remaining olive oil.

Bake for 1 hour and 10 minutes at 180 degrees C

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Sude U. KTSO MTAL/TURKEY
-Filiz ŞEN

let's make some menemen!
Instructions

1. Sauté the veggies: Heat oil in a large sauté pan over medium-high heat. Add onion and peppers and sauté for 5 minutes, stirring occasionally, until softened.

2. Add tomatoes and seasonings: Reduce heat to medium. ...

3. Add the eggs: Crack the eggs on top of the tomato mixture. ...

4. Serve.

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Olympia P., 5th Gymnasium of Kalamata, Greece.... ''Bean Soup''

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Olympia P., 5th Gymnasium of Kalamata, Greece.... ''Bean Soup''

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Finely chop the vegetables. Put 2-3 tbsp. olive oil (of the total), in a deep saucepan and add the onions, carrots, leeks and celery. Mix them well, to be oiled. Leave them for 2-3 minutes on medium heat. Add the pulp and rub it on the base of the pot.

Add the half-boiled beans and add boiling water to cover the ingredients and protrude 4-5 cm from their surface. Cover the pot and simmer the bean soup for 30-35 minutes. Add a little chopped celery, season with salt and pepper and if you want, add the boukovo.

To boil the bean soup, add the olive oil at the end of the cooking.

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Eleftheria T., 5th Gymnasium of Kalamata, Greece, ''Loukoumades''

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Eleftheria T., 5th Gymnasium of Kalamata, Greece, ''Loukoumades''

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In a bowl, add the flour, sugar, yeast, slowly add the water and stir constantly with the whisk, in circular motions. Add the vinegar and continue to mix until the mixture is homogeneous. Cover the bowl with a clean towel and leave the dough to rise at room temperature for 10 to 15 minutes. In a saucepan with sunflower oil over high heat, pour the donut dough. With a wet spoon take a quantity of the dough and pour it gently into the oil. The donuts sink and immediately emerge. Stir constantly until they turn brown on all sides

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Dionisis D., 5th Gymnasium of Kalamata, Greece, Greek Salad

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Dionisis D., 5th Gymnasium of Kalamata, Greece, Greek Salad

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Cut the onion into thin vertical slices and put the onion in a bowl that we have put cold water and vinegar.

Wash and clean the cucumber, leaving a little peel and cut it into thin vertical diagonal slices.

Put the cucumber in another bowl.

Cut the cherry tomatoes in half and throw them in the bowl with the cucumber.

Cut the pepper into vertical thin strips and throw it in the bowl with the cucumber and the cherry tomatoes.

Rinse the onion, draining it well by hand and add it to the bowl with the other vegetables.

Then add the vinegar, sugar, olive oil, salt, pepper and mix with a spoon.

Serve on a plate and pour over the olives, oregano, feta cheese, capers and sprinkle with enough olive oil

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Nazlı Zeynep Ertan Köseoğlu -Yenigün Secondary School 

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Nazlı Zeynep Ertan Köseoğlu -Yenigün Secondary School 

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NAZLI ZEYNEP ERTAN KÖSEOĞLU- YENİGÜN SECONDARY SCHOOL- TURKEY-TRADITIONAL FOOD-GÖZLEME

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Simona Petrova
SU Smyadovo, Bulgaria

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Iveta Marinova, SU Smyadovo, Bulgaria

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Tarator- traditional Bulgarian cold soup

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Tarator- traditional Bulgarian cold soup

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Fatme Raimova, SU Smyadovo, Bulgaria

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https://youtu.be/JgOoxofLfqw

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Tuana Yalılı- Yenigün Secondary School-Turkey

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Tuana Yalılı- Yenigün Secondary School-Turkey

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Ağlayan Kek yaptım ve bunu İngilizce sundum 😌

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Deniz DURUK/Diyarbakır Anatloian High School

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Deniz DURUK/Diyarbakır Anatloian High School

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Dilara Bağcı Diyarbakır Anatolian High School

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Dilara Bağcı Diyarbakır Anatolian High School

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Hello to everyone! Today I will give you the recipe for eggplant kebab, a dish from Diyarbakır region!
Recipe:
1) In a large bowl, add 2 finely grated onion and half a bunch of parsley to 500 grams of minced meat.

2) Add 2 crushed garlic cloves, 1 cup breadcrumbs and 1 teaspoon each of salt, chili peppers, cumin and black pepper.

3) Then knead well and shape the egg-sized meatballs into a round shape.

4) Combine the meatballs with 3 eggplants that you cut two fingers thick.

5) Arrange them in order and place them in the ovenware and fill the remaining spaces with cherry tomatoes.

6) For the sauce, mix 1 tablespoon tomato paste with 1 cup hot water in a separate bowl. Add 1 grated tomato, 1 teaspoon salt, black pepper and finally 2 chopped green peppers and 1 crushed garlic clove and mix again.

7) Pour the sauce and 1 tea glass of water over the eggplant and meatballs and cook for 50-60 minutes in a preheated 200 degree oven.

8) Your home style, deliciously baked eggplant kebab is ready, bon appetit!

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DİYARBAKIR ANATOLİAN HİGH SCHOOL / ELANUR ÇAKMAK

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Elanur Çeri Diyarbakır Anatolian High School

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Elanur Çeri Diyarbakır Anatolian High School

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Pasty
First, whisk the water, salt and egg in a bowl. When the whipping process is completed, do not press the kneading by adding it. If the consistency of the dough is too soft, roll the flour gradually. Cover it and let it rest for 30 minutes. Grate the onion you will use for the mortar and add it to the mince. Add salt, chillies and black pepper for the ground beef. Different spices can also be added if desired. Open the dough on a floured counter and cut small squares. Fill them with mince mortar, it can be directed to the bundle. Meanwhile, add water and salt into the pan and start boiling. Cook the prepared mantı in boiling water. For the butter, melt the butter and fry the tomato paste. Transfer the ravioli to a pot and cook for another 10 minutes. Take it to the serving plate. You can add garlic yoghurt, mint and sumac on top. You can serve homemade ravioli in the oven with a light snack. Enjoy your meal.

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Beyza Duru Bağcaz/Şahin Schools

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Making the Traditional Turkish Drink, "Ayran"

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Meatballs with potato in oven

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Making handmade meatballs with potatoes in oven

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Nehir Tiryaki Şahin Schools / Turkey

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This is a dish called “Kısır”, but you might know it as barren too

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Ceren Özalp /eTwinning Different yet Connected/ Sakarya,Turkey

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TUANA ÇUKUR YENİGÜN SECONDARY SCHOOL PUMPKİN DESSERT

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TUANA ÇUKUR YENİGÜN SECONDARY SCHOOL PUMPKİN DESSERT

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How to make  barren TUNA TURGUT YENIGUN/SECONDARY SCHOOL SAKARYA/TURKEY

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Dila gürkan Turkey/Sakarya Şahin schools

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Mehmet Kemal Kanyılmaz
Şahin Schools
Sakarya/Turkey

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Sueda Abdulbakioğlu; Şahin Schools, Turkey; Sakarya

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Sueda Abdulbakioğlu; Şahin Schools, Turkey; Sakarya

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Rolled Vide Leaves

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How to Make Rolled Vine Leaves  Sueda Abdulbakioğlu/Şahin Schools/Turkey, Sakarya

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Kayra Bağdatlı Şahin Schools,Stuffed Leaf With Meat

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Kayra Bağdatlı Şahin Schools,Stuffed Leaf With Meat

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Bulgur Salad

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Marina Hussein, Escola Frei Manuel de Santa Inês, Portugal

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Marina Hussein, Escola Frei Manuel de Santa Inês, Portugal

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Rabanada or French toast

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Student6.POR, Escola Frei Manuel de Santa Inês, Portugal

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Student6.POR, Escola Frei Manuel de Santa Inês, Portugal

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Student making a cake

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Struffoli, traditional Christmas pastry in Naples

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Struffoli, traditional Christmas pastry in Naples

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Dinner on Christmas and New year's Eve in Naples - Istituto Andrea Torrente

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Dinner on Christmas and New year's Eve in Naples - Istituto Andrea Torrente

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Student2.POR, Escola Frei Manuel de Santa Inês, Portugal

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Student2.POR, Escola Frei Manuel de Santa Inês, Portugal

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Making marmalade

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T4: Different, yet connected making marmelade

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Student1.POR, Escola Frei Manuel de Santa Inês, Portugal

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Student1.POR, Escola Frei Manuel de Santa Inês, Portugal

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Portuguese traditional cake

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Vasilopita (High school of Koroni, Greece)

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Vasilopita (High school of Koroni, Greece)

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In Greece "Vasilopita" is a special cake for the New Year, where is hidden a coin. Whoever is lucky enough to get the coin in their slice has a very lucky year!

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Christmas treats (High School of Koroni, Greece)

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Christmas treats (High School of Koroni, Greece)

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At Christmas in every house in Greece they bake melomakarona and kourabiedes as a christmas treat. "Melomakarona" are christmas honey cookies with main ingredients flour and olive oil and aromas of honey, cinnamon and orange. "Koyrabiedes" are almond cookies with flour, butter, almonds and icing sugar, which make them look like snowballs.