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Aysel Molvalı Atatürk Primary School 3-D Class Zonguldak TURKEY

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Aysel Molvalı Atatürk Primary School 3-D Class Zonguldak TURKEY

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my students make olives with their mothers

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AYSEL MOLVALI ATATÜRK PRIMARY SCHOOL 3-D CLASS ZONGULDAK/TURKEY

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AYSEL MOLVALI ATATÜRK PRIMARY SCHOOL 3-D CLASS ZONGULDAK/TURKEY

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ZONGULDAK FOOD CULTURE

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Mirvari Shukurova /Azerbaijan Baku /School number 210

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Mirvari Shukurova /Azerbaijan Baku /School number 210

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Azerbaijan National meal : Üç Bacı
Tərkibi:
750 qr qiymə (qoyun və ya mal əti)
3 soğan
5 ədəd balaca badımcan
5 ədəd bibər
5 ədəd pomidor
1 dəstə keşniş
1 dəstə şüyüd
1 dəstə reyhan
kərə yağı
zeytun yağı
duz

Hazırlanması:
1. İlk əvvəl dolmanın içliyini hazırlayırıq. Bunun üçün soğan ət çəkən maşından keçirilir və qiyməylə qarışdırılır.

2. Qiymə tavaya qoyulur üzərinə 1 stəkan su tökülür. Suyu çəkiləndən sonra kərə yağı əlavə edilib qızardılır.

3. Ət qızardıqdan sonra qazdan götürülür üzərinə duz və doğranmış keşniş, şüyüt, reyhan əvə olunub qarışdırılır.

4. İçliy hazırlandıqdan sonra badımcan, bibər, pomiodru hazırlayırıq. Bunun üçün badımcanın saplağı kəsilir, uzununa kəsilir və içi duzlanır (duzlanmış badımcanı 15 dəqiqə saxlayırıq ki acısı çıxsın).

5. Sonra badımcanları əlnən sıxıb suyunu çıxardırıq və zeytun yağında bir az qızardırıq.

6. Pomidorun baş hissəsi qapaq kimi kəsilir və içi qaşıqla çıxardılır (içini qiyməyə də doğrayıb qatmağ olar).

7. Bibərin saplağı kəsilir və həmin hissəsi qapağ kimi kəsilir.

8. Badımcan, bibər, pomidorun içi içliklə doldurulur.

9. Badımcanı qızartdığımız tavaya badımcan , bibər, pomidor düzülür və üzərinə 1 stəkan qaynar su tökülür (dolma bişərkən tavanın qapağını tam bağlamaq olmaz).

10. Orta istilikdə 20-30 dəqiqə bişirilir .

Nuş olsun!

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Maria Panou, 3rd Primary School of Prosotsani, Drama, Greece

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Maria Panou, 3rd Primary School of Prosotsani, Drama, Greece

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Greek food culture!

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ΚΩΝΣΤΑΝΤΙΝΟΣ ΔΕΒΡΙΚΗΣ

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Ghenea Simona,Colegiul National "Elena Cuza"

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Ghenea Simona,Colegiul National "Elena Cuza"

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Romanian receipe-Wallnut roll
Craiova food

Wallnut Roll (Cozonac cu Nuca)

Sweet Walnut Roll known as “Cozonac cu
Nuca” is a traditional Romanian sweet bread made with raisins and walnuts or pecans enjoyed at Christmas and Easter.

Start by coming all the wet ingredients together, the butter, milk, sugar and lemon zest. You have to heat these up until the butter melts. Do not bring it to a boil. If it does start to boil, let it cool completely, otherwise it will kill your yeast.Combine all the dry ingredients together, then simply add all the wet ingredients to the dry
ingredients and mix everything together for a few minutes. The dough will be
sticky but should come cleanly off the side of the bowl.Place the dough in an oiled bowl and let it rise
until doubled in size.

How to Make Filling for Walnut Roll

All you need are walnuts or pecans that are finely chopped, the egg whites, cocoa powder and sugar.Beat the egg whites until stiff peaks form then fold in the rest of the ingredients.

How to Assemble Walnut Rolls

This recipe will make three
rolls. Start by cutting the dough into three equal pieces. Simply roll out each
piece of dough as though you were making cinnamon rolls, then spread a third of
the filling over the rolls. Roll it up jelly roll style.You can also get
creative making these, you can make them round or sometimes I’ll braid them in
3, sometimes when I’m feeling brave I’ll braid them in 6 and they turn out gorgeous. The thing is,
that no matter how you shape them, the end result is divine.Place
them in greased loaf pans and let them rise until doubled in size again.

How to Bake Walnut Rolls

Because they’re in loaf pans, they will all fit in the oven at
once. Bake them at 350 F degrees for about 45 minutes. The time will vary since
all ovens are different. I usually test for doneness by inserting a long skewer
into the center of each loaf. If it comes out clean, it’s done.

Not only do they look gorgeous, but they taste absolutely amazing.
They’re not really sweet at all, but really nutty, they’re light and fluffy and
they go great as a snack. My favorite way to enjoy this is with my morning cup
of coffee or a glass of cold milk. Nothing beats that!

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You Will Go Nuts For This Bread | Romanian Cozonac Cu Nuca

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Sevcan EŞİYOK Yunus Emre Primary School Reyhanlı / HATAY

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Sevcan EŞİYOK Yunus Emre Primary School Reyhanlı / HATAY

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Sevcan EŞİYOK Yunus Emre Primary School Reyhanlı / HATAY

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Sevcan EŞİYOK Yunus Emre Primary School Reyhanlı / HATAY

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Reyhanlı food culture 2

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Sevcan EŞİYOK Yunus Emre Primary School Reyhanlı / HATAY

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Sevcan EŞİYOK Yunus Emre Primary School Reyhanlı / HATAY

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Reyhanlı food culture

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Payas Mimar Sinan Primary School

Ingredients for Error Specific Spinach Coal Recipe
1 kilo of spinach
1 medium onion
3 scoops of ground pepper
1 teaspoon of pepper paste
Salt
Half a cup of tea
For the dough;

1 teaspoon of dry yeast
Salt
1 kilogram of flour
Making Error-Specific Spinach Coal Recipe
Hi everyone,

In this recipe, first we knead our dough and let it rest for 10 minutes.
Let's wash the spinach and chop finely, finely chop the onion, add salt pepper and 1 teaspoon of tomato paste and mix.
Let's make our dough in 6 mops, make your tray somehow, make the meringues and open it.
Let's put the dough in which we grease the tray and roll a layer and apply oil.
Let's open one more cloth and put on the dough we grease and spread the mortar.
We will do this 6 times and last, grease and cut and bake in a 200 ° oven.

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Dovğa . L'école secondaire de Türkan.

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L`école secondaire de Tirjan.

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Xanim Huseynova - Secondary school in Azerbaijan / Xizi, Gilazi

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Xanim Huseynova - Secondary school in Azerbaijan / Xizi, Gilazi

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National foods AZERBAİJAN from my students and parents

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Презентация1

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Xanim Huseynova - Secondary school in Azerbaijan / Xizi, Gilazi

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Xanim Huseynova - Secondary school in Azerbaijan / Xizi, Gilazi

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Cultural foods E-book AZERBAİJAN

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Xanim Huseynova - Secondary school in Azerbaijan / Xizi, Gilazi

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Xanim Huseynova - Secondary school in Azerbaijan / Xizi, Gilazi

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Cultural foods

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You and me are different but we are all same layihəmizdən 'Milli mətbəximizi tanıdaq'

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Danuta Bartkowiak - Siekańska_SP-84 Poznań - Poland

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Danuta Bartkowiak - Siekańska_SP-84 Poznań - Poland

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food in Poznań...

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Naile Sadigova Azerbaijan Baku school no:310

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Naile Sadigova Azerbaijan Baku school no:310

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Qutab,kete

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Azerbaijan school no 310

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Azerbaijan Baku school no 310

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Azerbaijan Baku school no 310

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Azerbaijan Baku school no 310

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Sanja Puškarić Delač, OŠ dr. Jure Turića, Gospić, Croatia

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Sanja Puškarić Delač, OŠ dr. Jure Turića, Gospić, Croatia

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LAMB  STEW - RECIPE
This dish came from poor Lika county families who were shepherds and ate exclusively what they had in the yard did they have no other options than we have today. It's also good for cold.

Ingredients: 3-4 kg lamb, 2 larger of cabbage heads, 2 -3kg potatoes, 2-3 tablespoons (homemade) fat, 3 large carrots, 2 tablespoons of tomato, 2 fresh tomatoes, to taste salt, pepper, 1-2 garlic lobes, 1 patch of parsley, 1/2 kg onions (cc3 larger)

Preparation: First we extract the onions to give them a nice yellowish color. Second now when done, put the lamb, cabbage (larger sliced), salt pepper, garlic (whole), parsley, carrot.  Cook for 90 minutes, until the meat begins to separate from the bone. When the stew is done, put the potatoes in 4 pieces, add tomato sauce, and cook over medium heat until the potatoes are cooked.

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Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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In our Turkish course, we introduced our friends, to our local dishes.

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Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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My students told us about our local dishes by using STORYJUMPER tool.

https://www.storyjumper.com/book/index/76961675

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Lithuania's cultural food.

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YILDIRIM BAYAZIT PRIMARY SCHOOL

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To our wonderful community of readers:

The author has made this book available to you free of charge. We'd be really grateful if you'd consider one of the following:

Donating a dollar to the author

If you enjoyed the book, leave a like!

Write a few words of encouragement in the comments section below

Share it with your friends, you can use this shortlink:

Thanks for your generosity!
Mel, Ran, Shuli and the Ourboox team

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To our wonderful community of readers: The author has made this book available to you free of charge. We'd be really grateful if you'd consider one of the following: Donating a dollar to the author If you enjoyed the book, leave a like!

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Aysel MOLVALI Atatürk Primary School 3-D Class Gökçebey-Zonguldak 

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Aysel MOLVALI Atatürk Primary School 3-D Class Gökçebey-Zonguldak 

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Zonguldak Food Culture and Local food presentation of my class 🍽️🍴☕🍜

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Our Students introduce  İzmir's cultural foods..

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Our Students Introduce Izmir's Cultural Foods

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Levent TOROS -Necatibey Primary School -Adana/TURKEY

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Levent TOROS -Necatibey Primary School -Adana/TURKEY

# data[].attributes.body
LOCAL SWEETS AND DIRINKS ( Students Performance)

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Levent TOROS -Necatibey Primary School -Adana/TURKEY

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Levent TOROS -Necatibey Primary School -Adana/TURKEY

# data[].attributes.body
Culturel Foods Students Performance

# data[].attributes.headline
Levent TOROS -Necatibey Primary School -Adana/TURKEY

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Levent TOROS -Necatibey Primary School -Adana/TURKEY

# data[].attributes.body
Culturel Foods E-Book For Adana

# data[].attributes.headline
Levent TOROS -Necatibey Primary School -Adana/TURKEY

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Levent TOROS -Necatibey Primary School -Adana/TURKEY

# data[].attributes.body
Culturel Foods For Adana

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YALIKAVAK NEŞE DOĞAN İLKOKULU - ZEYNEP AYDIN

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YALIKAVAK NEŞE DOĞAN İLKOKULU - ZEYNEP AYDIN

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Muğla'ya ait yöresel yemekler

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Derya Say/Ali Rıza Efendi Primary School-Eskişehir

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Derya Say/Ali Rıza Efendi Primary School-Eskişehir

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We have introduced our local dishes for Eskişehir

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Cultural Dishes Of İzmir

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CULTURAL DISHES OF İZMİR/YOU AND ME ARE DIFFERENT BUT WE ARE ALL SAME

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Book Creator is a simple tool for creating awesome digital books. Create your own teaching resources or have your students take the reins.

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Светлана Кулинич

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ZELİHA KILAV-ZONGULDAK GÖKÇEBEY PRİMARY SCHOOL

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ZELİHA KILAV-ZONGULDAK GÖKÇEBEY PRİMARY SCHOOL

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ZONGULDAK FOOD CULTURE

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ZELİHA KILAV-ZONGULDAK GÖKÇEBEY PRİMARY SCHOOL

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ZELİHA KILAV-ZONGULDAK GÖKÇEBEY PRİMARY SCHOOL

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ZONGULDAK FOOD CULTURE

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AZERBAIJAN BAKU SCHOOL №259 CLASS 2C

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E-TWINNING/You And Me Are Different But We Are All Same/Introduction of food culture

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TARANA HİDAYATOVA-AZERBAİJAN BAKU SCHOOL №259 CLASS 2C

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TARANA HİDAYATOVA-AZERBAİJAN BAKU SCHOOL №259 CLASS 2C

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Ingredients:

350 g pickled vine leaves

2 medium onions

300 g beef mince

1 cup rice

Quarter bunch parsley

1 tablespoon tomato paste (tomato&bibe if available

1 tablespoon tomato paste (internal mortar)

Salt

Black pepper

3 cups boiling water

1 tablespoon tomato paste+4 tablespoons olive oil (pot)

Construction:

To remove the salt from the pickled leaves, boil for about 10 minutes, strain the boiling leaves into a strainer and pass them through the cold water.

Cut the onion and parsley into small pieces, drain the rice in warm water.

Take rice, ground beef, tomato paste, spices and all other ingredients in a large, deep bowl and knead as you can see in the photo.

Place the vine leaf on a flat surface (the matte and veined part should look towards you), put a teaspoon of minced mortar in it and wrap it in accordance with the stages in Photo 1-2-3-4-5.

The fillings you wrap in the pot, as in photo 6, without leaving any space. Close the leaves by turning a porcelain plate over it so that the leaves do not open during cooking.

Sauté 4 tablespoons of oil and tomato paste. Add the water to the salami and place it in the pot through the space at the edge of the plate (keep some hot water on the edge so that if it runs out of water, you can add it to the stuffings cooked in the same way).

Cook over medium heat until the fillings are tender. Serve hot with yogurt.

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Kruchenyky ( Beefb Rools)

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Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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Food of İstanbul

# data[].attributes.headline
Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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Esra SARIAHMET/YAVUZ SELİM PRİMARY SCHOOL

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We researched the foods of İstanbul and told our friends. Then we ate the food together.

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İstanbul ilimize ait yöresel yiyeceklerimizi tanıttık

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Food of Eregli

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Hilal BAYDAR - Mithatpaşa Primary School - Ereğli / KONYA

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Hilal BAYDAR - Mithatpaşa Primary School - Ereğli / KONYA

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Food of Eregli

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Ukrainian borsch

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Greek Food Culture...

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E-TWINNING PROJECT-You And Me Are Different But We Are All Same-2019-2020

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Naile Sadıgova Azerbaijan Baku school : 310

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Naile Sadıgova Azerbaijan Baku school : 310

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"BALIQ LEVENGİSİ " national food of Azerbaijan

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Kindergarten Zname na mira, Belene< Bulgaria
Bulgarian shopska salas

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İhsan Yılmaz Primary School /Zonguldak Ereğli

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Gurze national food

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Kutlukent 80. Yıl Primary school Samsun food culture

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Kutlukent 80. Yıl Primary School -Samsun food culture

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Kutlukent 80. Yıl Primary school-Samsun food culture

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Donika Lici - Albanian fried food of cheese or curds

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Donika Lici - Albanian fried food of cheese or curds

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Përbërësit:
-300 gr melçi viçi;
-300 gr gjizë;
-2 kokë qepë;
-3 thelpinj hudhëre;
-Majdonoz;
-2 domate;
-Spec i djegës;
Vaj ulliri;

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SEMRA YAVUZ-YEŞİL GİRESUN PRIMARY SCHOOL

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SEMRA YAVUZ-YEŞİL GİRESUN PRIMARY SCHOOL

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GİRESUN FOOD CULTURE HAMSİLİ PİLAV

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SEMRA YAVUZ-YEŞİL GİRESUN PRIMARY SCHOOL

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SEMRA YAVUZ-YEŞİL GİRESUN PRIMARY SCHOOL

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GİRESUN FOOD CULTURE