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“Yumurtalı Köfte” is a delicious and nutritious dish unique to the cuisine of Şanlıurfa. The Köfte mixture is made by kneading fine bulgur, isot (Urfa pepper), onion, and various spices. This mixture is then added to a pan with hot oil and eggs, which have been previously cooked. When combined with the eggs, the texture and flavor become even richer, and it is served hot. It is usually enjoyed with ayran or fresh greens and is so beloved in the region that it is even eaten for breakfast.

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“Yumurtalı Köfte” is a delicious and nutritious dish unique to the cuisine of Şanlıurfa. The Köfte mixture is made by kneading fine bulgur, isot (Urfa pepper), onion, and various spices. This mixture is then added to a pan with hot oil and eggs, which have been previously cooked. When combined with the eggs, the texture and flavor become even richer, and it is served hot. It is usually enjoyed with ayran or fresh greens and is so beloved in the region that it is even eaten for breakfast.

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Banduma (Taşköprü Style with Goose Meat)

A traditional dish from Taşköprü made with boiled goose meat, softened flatbread (yufka or dry lavash), crushed walnuts, and goose broth. The layers of bread, meat, and walnuts are assembled, then topped with melted goose fat or butter and served warm.

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We cook 👩‍🍳 and eat Ukrainian 🇺🇦 borsch in our Lyceum 

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We cook 👩‍🍳 and eat Ukrainian 🇺🇦 borsch in our Lyceum 

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We are waiting for you all to our Şanlıurfa to eat this meal.☺️

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We are waiting for you all to our Şanlıurfa to eat this meal.☺️

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Tirit (Taşköprü Style with Ground Meat)

A local Taşköprü dish made with layers of softened flatbread, cooked ground meat, and garlic yogurt. The bread is moistened with meat broth, then layered with the ground meat and topped with yogurt and melted butter.

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We cooked a local dish with our students for our project. We both learned and had fun while cooking. We are happy to introduce this element of our culture.☺️

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We cooked a local dish with our students for our project. We both learned and had fun while cooking. We are happy to introduce this element of our culture.☺️

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Under the guidance of their Food and Beverage teacher, the students independently prepared these traditional dishes, showcasing both their culinary skills and cultural heritage. They successfully cooked "Banduma" using goose meat, and "Tirit" made with ground meat — two authentic dishes unique to Taşköprü. This hands-on experience not only reinforced their practical learning but also helped preserve and celebrate local culinary traditions.

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Renkli Hoşgeldin Yaz Partisi poster Afiş

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DUT ÇULLAMASI. We made Erzurum's local dish, mulberry chulla, with Yakutiye Bilsem students in our school as part of the Intercultural Bridges eTwinning project. We use eggs, mulberries and butter as ingredients. I recommend you try it as it is a delicious dish with tea and meals.

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Nane Sele, Şam börek, Ur u Rovi, Kütülk

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We will introduce you to Kütülk, one of the dishes unique to Batman.Kütülk is actually a type of stuffed meatball. Prepared with two different types of bulgur, kütülk is filled with minced meat and cooked by boiling. It is especially known for being served at crowded tables.

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We did a cultural activity with the students. They cooked the food at home and brought it to school. We learned by having fun. They ate the cultural food by doing and experiencing.

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Erzincan Soup

Overview

Erzincan Soup is a traditional Turkish dish known for its rich flavors and nourishing ingredients. It originates from the Erzincan region in Eastern Anatolia, Turkey.

Key Features

Ingredients: The soup typically includes ingredients such as lentils, bulgur, chickpeas, and various herbs and spices, which contribute to its hearty and comforting nature.

Flavor Profile: It is characterized by its savory and slightly spicy taste, with a hint of earthiness from the legumes.

Nutritional Value: Erzincan Soup is a wholesome meal, providing a good source of protein, fiber, and essential vitamins and minerals.

Cultural Significance

This soup is more than just a dish; it is a reflection of the rich culinary heritage of Erzincan. Often enjoyed during cold months, it is a staple in local homes and holds a special place in family gatherings and festive occasions.

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Marineac Roxana-Liceul "Ștefan D. Luchian " Ștefănești 

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Marineac Roxana-Liceul "Ștefan D. Luchian " Ștefănești 

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Adıyaman çiğköftesi is a spicy, kneaded bulgur dish made without meat — perfect for vegetarians and vegans. Its name means “raw meatball,” a nod to its origins, but modern Adıyaman-style çiğköfte contains no meat at all. Instead, it bursts with flavor from fine bulgur, tomato and pepper paste, garlic, spices, isot pepper (a smoky local chili), pomegranate molasses, and olive oil.

Traditionally, çiğköfte is served:

-Wrapped in fresh lettuce leaves

-Rolled in lavash (flatbread)

-Topped with a squeeze of lemon juice

-Often enjoyed with ayran, a salty yogurt drink

You can also enjoy it with herbs like mint and parsley, or local pickles for an extra kick.

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Madımak Dish (Sivas Region, Türkiye)

Madımak is a traditional and popular herb native to the Sivas region and other parts of Central Anatolia in Türkiye. It is harvested fresh during springtime from fields, gardens, and mountains.

Characteristics:

Madımak is a short, green plant with small, slender leaves.

It has a distinctive, slightly sour and aromatic flavor.

Known for its rich nutritional value and health benefits.

How It Is Made:

1. Fresh Madımak herbs are carefully cleaned and chopped finely.

2. Chopped onions are sautéed in oil; optionally, minced meat or cubed beef can be added for flavor.

3. The Madımak is added and cooked with the onions.

4. Bulgur or rice may be included to make the dish more filling.

5. Salt, pepper, and other spices are added according to taste.

6. The dish is simmered until tender and served hot.

Health Benefits:

High in fiber,

Supports digestion,

Rich in vitamins and minerals.

Cultural Importance:

Madımak holds a special place in Sivas culture. In spring, local people—especially village women—collect Madımak to prepare this dish, which is considered a symbol of Sivas cuisine. Many traditional restaurants in the region offer Madımak as a local specialty.

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Traditional Romanian cuisine is rich and varied, including meat, vegetable, dairy and cereal dishes. Among the most famous are sarmale, polenta, tochitura, ciorba de burta, zacusca and various types of sausages.
Main courses:
Sarmale:
A signature dish, consisting of minced meat (often a mixture of pork and beef) mixed with rice, wrapped in leaves of pickled or fresh cabbage and boiled.
Mămăligă:
A basic dish made from cornmeal, often served as a side dish or as a main course, with cheese, sour cream, or alongside other dishes.