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"IOAN C. ȘTEFĂNESCU" Technical College, Iași, ROMANIA                                                                                              Poale-n brâu (Sweet Cheese-Filled Pastries)-Traditional Recipe from Moldova (Iași), Romania

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"IOAN C. ȘTEFĂNESCU" Technical College, Iași, ROMANIA                                                                                              Poale-n brâu (Sweet Cheese-Filled Pastries)-Traditional Recipe from Moldova (Iași), Romania

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Ingredients (for 12 pieces):

For the dough:

500 g flour

25 g fresh yeast (or 7 g dry yeast)

250 ml warm milk

2 eggs

100 g sugar

80 g melted butter

a pinch of salt

grated lemon zest

For the filling:

400 g cottage cheese (or fresh cow's cheese)

2 eggs

100 g sugar

1 sachet of vanilla sugar

grated lemon zest

Preparation:

1. Make the yeast mixture: mix the yeast with a little warm milk, 1 tbsp flour and 1 tbsp sugar. Let it rise for 10 minutes.

2. In a large bowl, mix the flour, eggs, sugar, salt, lemon zest, and the risen yeast. Knead while gradually adding milk and melted butter.

3. Let the dough rise for 1 hour until doubled in volume.

4. In another bowl, mix all filling ingredients.

5. After rising, divide the dough into 12 balls, roll each one into a circle, add the filling in the center and fold the corners over it like an envelope.

6. Place in a baking tray, brush with beaten egg and bake at 180°C for 25–30 minutes until golden.

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PROF. DR. AZİZ SANCAR SCIENCE AND ART CENTER - Çiğ Köfte

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PROF. DR. AZİZ SANCAR SCIENCE AND ART CENTER - Çiğ Köfte

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INGREDIENTS

* 3 glasses of bulghur

* 2 onions

* 3 cloves of garlic

* 1 tablespoon of tomato paste

* 1 tablespoon of pepper paste

* 1 glass of isot (any spice that's spicy will do)

* 3 tomatoes

* 1\4 of a glass of pomegranate syrup

* Half a glass of olive oil

* A bunch of parsley

* 1 tablespoon of black pepper

* 2 glasses of cold water

* 2 tea spoons of salt

How to make a Çiğ Köfte?

1)Firstly, put the shredded tomatoes into the tray and all of the smashed garlic.

2)Secondly, add the chopped onions.

3)And then, knead it all together after adding isot (any spice that’s spicy will do), black pepper, pepper paste, salt and tomato paste.

4)After that; add bulghur, knead when it gets soft and add cold water slowly.

5)Keep kneading after adding pomegranate syrup and olive oil.

6)Finally, we add a bunch of chopped parsley into Çiğ Köfte.

7)If it’s consistency is enough to mould it means it’s ready.

8)After we mould them into small pieces you can serve it with lettuce and lemon.

ENJOY YOUR MEAL…

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Malatya Cherry Leaf Wrap Zuhal's Team Malatya Bilsem

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Malatya Cherry Leaf Wrap Zuhal's Team Malatya Bilsem

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INGREDIENTS

50 fresh cherry leaves

1 cup fine bulgur

1 small onion (finely chopped)

1 tbsp pepper paste

1 tbsp tomato paste

2 tbsp olive oil or butter

Salt, black pepper, mint, red pepper flakes

1 cup plain yogurt

2 cloves garlic (crushed)

1 tbsp butter for topping

PREPARATION

Blanch the cherry leaves in hot water for about 1 minute, then drain. In a bowl, mix bulgur, onion, tomato and pepper pastes, olive oil, and spices. Place a small spoon of filling on each leaf and roll tightly. Arrange the rolls in a pot, drizzle a little oil, pour in enough hot water to cover them, and cook gently for 35–40 minutes until tender.

For serving, mix yogurt with crushed garlic and pour it over the cooked rolls. Melt butter in a small pan, add red pepper flakes, and drizzle over the yogurt. Serve warm.

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Enginar Dolması / Stuffed Artichokes - Urla BİLSEM

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Enginar Dolması / Stuffed Artichokes - Urla BİLSEM

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Ingredients

6 artichokes

1 teacup olive oil

6 tablespoons rice

1 bunch dill

Half bunch fresh mint

Half bunch green onions

Juice of 1 lemon

1 teaspoon granulated sugar

Salt

Black pepper

Mint

Basil

Preparation

First of all, Scoop out the insides of the artichokes with a spoon, being careful not to tear the leaves.

For the filling, sauté the chopped onion in olive oil until translucent. After that, add the rinsed and drained rice and continue sautéing until the rice is translucent. Then, add the finely chopped dill, mint, green onions, and lemon juice. Finally, season with granulated sugar, salt, and spices, and cook until the rice is slightly tender. After the filling is ready, place the artichokes in a shallow pot and fill them with the rice mixture. At last, add water and cook over low heat until the artichoke leaves and rice are tender. Enjoy your meal!

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Batman Science and Art Center /Erhan Andiç   Stuffed meatballs(Kütülk)

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Batman Science and Art Center /Erhan Andiç   Stuffed meatballs(Kütülk)

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Ingredients :

Filling (Inner Part)

Ground Beef or Ground Lamb (Minced Meat)

Onions (finely chopped)

Walnuts (crushed or chopped) - Often optional, but common

Parsley (chopped)

Butter or Olive Oil

Salt and Black Pepper

Cumin

Red Pepper Flakes or Paprika

🍚 Crust/Shell (Outer Part)

Fine Bulgur (Cracked Wheat)

Semolina

Ground Beef or Ground Lamb (a small amount, sometimes omitted)

Tomato Paste or Pepper Paste

Flour

Egg

Salt and Water

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SELÇUKLU BİLİM VE SANAT MERKEZİ/                                          THE RECIPE OF LAZ PASTRY LAZ BÖREĞİ

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SELÇUKLU BİLİM VE SANAT MERKEZİ/                                          THE RECIPE OF LAZ PASTRY LAZ BÖREĞİ

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LAZ BÖREĞİ (LAZ PASTRY)

THE STORY OF LAZ PASTRY / Ottoman Cuisine Connection

People in the Black Sea region tell many stories about this dessert. The most popular one is:

In the past, during weddings, the groom’s family wanted the bride to make a dessert to see how well she could cook.
One day, a Laz bride accidentally dropped black pepper into her dessert. She didn’t correct it and said,
“Maybe it will taste good,” and kept going.

At the wedding, everyone who tried it was surprised:
“Sweet but spicy? Soft but crunchy? What is this?”

When the mother-in-law liked it, the whole village started making it.
After that, people started calling it “Laz’s sweet pastry,” and later simply “Laz Pastry.”

ORIGINAL RECIPE OF LAZ PASTRY

Ingredients

For the phyllo dough (homemade):

• 4 cups flour
• 1 glass water
• 1 egg
• 1 pinch salt
• Starch for rolling

For the pudding:

• 1 liter milk
• 3 tbsp flour
• 2 tbsp cornstarch
• 1 cup sugar
• 3 eggs (2 yolks + 1 whole)
• 1 tbsp butter
• ½ tsp black pepper

For the sherbet:

• 2 glasses water
• 2 cups sugar
• A few drops lemon

For the top:

• Butter

PREPARATION

1) Make the syrup

Boil water and sugar.
After 10 minutes, add lemon and let it cool.

2) Make the pudding

Mix milk, flour, starch, and sugar. Boil it.
In another bowl, beat the egg yolks.
Take a little hot milk, warm the eggs, and add them to the mixture.
When it thickens, turn off the heat and add butter and black pepper.
Let it cool.

3) Roll out the dough

Roll out 12–14 very thin sheets.

4) Layering

Grease the tray with butter.
Place 7 sheets, brushing butter between them.
Pour the pudding.
Cover with the remaining 7 sheets, brushing butter again.

5) Bake

Bake at 180°C for 35–40 minutes until golden.

6) Add the syrup

Let the pastry rest for 10 minutes.
Pour cold syrup over the hot pastry.
(If you do the opposite, it becomes doughy.)

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Siyah- Beyaz Çizgili Türk Mutfağının Aranan Lezzeti Instagram Gönderisi

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Avghi Chatzigeorgiou/87th Pr.School of Thessaloniki- Spinach Pie

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Avghi Chatzigeorgiou/87th Pr.School of Thessaloniki- Spinach Pie

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Avghi Chatzigeorgiou87th Primary School of Thessaloniki

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Prof. Dr. Aziz Sancar Science and Art Center-Höşmerim

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Prof. Dr. Aziz Sancar Science and Art Center-Höşmerim

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Höşmerim (Turkish Cheese Dessert) Recipe

This recipe is a popular style of the dessert from the Balıkesir region.

INGREDIENTS

1 kg unsalted fresh cheese (like Lor or unsalted ricotta)

2 cups granulated sugar

2 tablespoons semolina

2 tablespoons flour

1 cup milk

2 egg yolks

1/4 teaspoon vanilla extract (optional, for flavor)

1 tablespoon butter (for greasing the pan)

FOR SERVING

Chopped walnuts, pistachios, or almonds

Ice cream or clotted cream (kaymak) (optional)

PREPARATION

Mash the fresh cheese thoroughly in a bowl.

In a large, non-stick pot, combine the mashed cheese, sugar, semolina, flour, milk, egg yolks, and vanilla extract (if using).

Place the pot over medium-low heat and begin stirring continuously with a wooden spoon or spatula. The mixture will start to melt and look curdled.

Continue to cook and stir for about 30–40 minutes. The goal is for the mixture to cook down, thicken, and eventually release its own fat, giving it a characteristic sheen and a grainy but smooth consistency. The color should become a light golden yellow.

Once the dessert has reached the right consistency (it should pull away from the sides of the pot slightly), remove it from the heat.

Grease a serving dish or individual bowls with a little butter. Pour the hot Hoşmerim into the dish(es) and flatten the top with a spoon.

Let it cool slightly, then serve warm or at room temperature. For serving, garnish generously with chopped nuts. It is often enjoyed with a scoop of vanilla ice cream or a dollop of clotted cream.