COOKING RECIPE PRESENTATION

start

regions & cultures local delicacies

01

GREEK MUSAKA

15 Yasemin Uyar . . . . . . . . . . . . . . . . . . . . . . . . . .

14Veronika Rudzikova. . . . . . . . . . . . . . . . . . . . . . . . . . .

13 Tuğba Kaçak. . . . . . . . . . . . . . . . . . . . . . . . . . .

Index

12 Theodora Ketsetsidou. . . . . . . . . . . . . . . . . . . . . . . . . . .

11 Sibel Yılmaz . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10 Seniha Güler . . . . . . . . . . . . . . . . . . . . . . . . . . . .

09 Semin Duban. . . . . . . . . . . . . . . . . . . . . . . . . . . .

08 Selen Aras. . . . . . . . . . . . . . . . . . . . . . .

07 Rana Şahinoğlu . . . . . . . . . . . . . . . . . . . . . . . . . .

06 Nazlı Caner Bölücü . . . . . . . . . . . . . . . . . . . . . . . . . .

05 Kyrıakı Fotıadou . . . . . . . . . . . . . . . . . . . . . . . . . . . .

04 Fatima Fernandes . . . . . . . . . . . . . . . . . . . . . . . . . . .

03 Eda Acar. . . . . . . . . . . . . . . . . . . . . . . . . . . .

02 Burcu Sönmez. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

01 Anastasios Salis . . . . . . . . . . . . . . . . . . . . . . . . . .

• 3 pinches granulated sugar
• 1/2 teaspoon(s) cloves
• 1 level teaspoon(s) cinnamon
• 1 tablespoon(s) tomato paste
• 500 g ground beef
• 400 g canned tomatoes
• 1/2 bunch parsley
• 1/2 bunch basil

• 3 potatoes
• 2 zucchinis, medium

• 2 eggplant
• salt
• pepper
• 1 onion
• 2 tablespoon(s) olive oil, for sautéing
• 1 clove(s) of garlic

1 tablespoon(s) thyme

• Ingredients

Lorem ipsum

onion

egg yolks

milk, 3,5%

750 ml

butter

100 gr

canned tomatoes

400 gr

parmesan cheese, grated

100 gr

1. Preheat oven to 180* C (350* F) Fan.
2. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.
3. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
4. Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.
5. Bake for 35-40 minutes.
6. When ready, remove from oven and allow to cool.
7. Serve with fresh herbs and olive oil.

• Video Method

Baking

Baking Greek moussaka

Greek Musasaka

the meat sauce

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

• Method

Anastasios Salis/Student:Panagiotis. as 1st epal of drama,Greece

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02

Wood Dumplings, The region of wood meatballs and Wood Dumplings recipe.

wood dumplings

Ripe Tomatoes

Salihli Wooden Dumplings 20.08.2008 on Turkish Patent and Trademark Office by registered and geographical indication has received.

This page for Burcu Sönmez's Students

Flour

12 gr

Salt

12 gr

Ripe Pepper

20

Sheep or Lamb Mince

1 kg

The ground beef is kneaded with flour and salt for 5-10 minutes. After it reaches the consistency of dough, it is rolled on skewers and flattened by hand. Pre-prepared oak branches are burned in the hearth. Meatballs are grilled on wood embers. Tomatoes and peppers are also roasted on the same wood embers. Its sides continue to burn. Meatballs are served with roasted tomatoes, roasted peppers and spices.

• One spoon of cumin
• A spoonful of black pepper
• A spoonful of Ground Pepper

For Service:

Burcu Sönmez/ Student:Halil EmreSalihli Borsa İstanbul VTAHS

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03

Milk Halva recipe and history of milk halva

MILK HALVA

Vanilla

Butter

sugar

MILK HALVA INGREDIENTS

Flour

Milk

Eggs

• 100 grams of butter

• 1 cup of flour
• 1 liter milk
• 1 egg yolk
• 1 glass of sugar
• 1 packet of vanilla

sugar

FLOUR

1 cup

EGG YOLK

SUGAR

1 glass

VANILLA

1 packet

MILK

1000 ml

BUTTER

100 gr

1- Take half of the milk in a suitable saucepan, add the sugar and stir it on the stove until the sugar dissolves. It does not need to boil, we just melt the sugar and take it from the stove. 2- Add the remaining milk and egg yolk on it, whisk it well and leave it to cool. 3- Take the butter in the pan and add the flour after it melts. 4-Fry until lightly browned. 5-Then we slowly add the flour that we roasted to our milk. 6- Cook by stirring until it thickens and thickens. 7-After it comes to a consistency, add vanilla and remove it from the stove without cooking it too much. 8- We pour our halvah into my small debt. You can also use earthen bowls if you wish. 9-We give the heat of the oven only to the upper part. Bake at 200 degrees for 20 minutes (until golden brown).

How to prepare Mılk Halva?

Today, milk halva, which is made only in Bursa, has become the most preferred dessert in artisan restaurants due to its low cost. Milk halva, which is consumed at noon in the food culture in Bursa, is sold out in all restaurants after 14.00 and is not made again during the day.

HISTORY OF MILK HALVA

Milk halva, which was made in the last period of the Ottoman cuisine and became one of the most favorite desserts of the palace cuisine, preserves its feature of being an indispensable part of the tables in Bursa in its original form. Many people come to the city to eat milk halva, which is only made in Bursa in Turkey. Milk halva, which entered the Ottoman cuisine about 120 years ago, became the most preferred dessert in the palace at that time. Milk halva, which spread to Anatolia over time, was forgotten day by day. However, especially the artisan restaurants in Bursa never removed milk halva from their menus.

Eda ACAR / Student: SudenurSehit Emre Karaaslan Vocational and Technical Anatoolian High School

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04

Traditional tripe stew - tripas À moda do porto

Tripas à moda do Porto (Traditional tripe stew) is the most representative dish of Porto that dates back to the time of the Portuguese Discoveries (in the 15th and 16th centuries).The legend says that when Prince Henry, the Navigator, asked meat to supply the caravels to conquer Ceuta, in north Africa, the inhabitants from Porto gave all the good meat that they owned keeping the tripes to themselves. With them, they created this famous and tasty dish. Because of this gesture, this dish became part of Porto history representing the sacrifice and generosity of the Porto people on behalf of Portugal.

• 2 table spoons lard

• paprika, to taste
• 2 large onions

• 2.2 pounds butter beans
• 2 carrots, sliced
• 2 table spoons lard
• paprika, to taste
• 1 bay leaf
• 1 bunch parsley
• olive oil, to taste (optional)
• cumin, to taste
• salt and pepper

• 1/2 lemon
• 2.2 pounds veal tripe (flat, honeycomb, and leaf tripe), chopped 1 calf's head
• 5 1/4 ounces salpicão (smoked beef and pork sausage), chopped
• 5 1/4 de ounces pig's ear, chopped
• 5 1/4 ounces bacon or smoked ham, chopped
• 5 1/4 ounces meat from the pig's head, chopped
• Whole or half chicken
• 2 large onions
• 2.2 pounds butter beans
• 2 carrots, sliced

Ingredients

PREPARATION

4. Remove the parsley and transfer to a porcelain or clay dish. Sprinkle to taste with cumin or chopped parsley and serve with white rice.

3. Add the beans and cook until they are tender. Season with salt and ground black pepper, bay leaf, and parsley and leave to simmer until it has properly thickened. Add paprika as needed. (Some restaurants and family recipes add a drizzle of olive oil.)

2. Cut one onion into wedges. Cook it with the beans and carrots in a pan with water. Chop the other onion and brown it with the lard. Add paprika and all the chopped meats. Leave it to soak a little bit.

1. Soak the beans overnight. Rinse the tripe thoroughly, rubbing it with salt and lemon. Boil the tripe in a pot of salted water. Clean the calf’s head and cook it. In a different pot, boil the remaining meats and the chicken, which should be removed gradually as they become tender. (Some people boil the meats the evening before they make the dish in order to improve the taste and make it easier to add on the day of cooking.)

Every cook has their own process, but the main secret is assembling the recipe so that the flavors have time to breathe and mingle with one another.

Watch this video by a famous Portuguese chef. He is telling us how to make Tripas à Moda do Porto (Traditional tripe stew).

Fatima Fernandes Student:Ana Leonor Escola Secundária S. Pedro da Cova/Portugal

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05

The Most Famous Greek Delicacy

GREEK GYROS

• 2 tbsp salt
• 2 tbsp paprika, sweet
• 1 tbsp chili flakes
• 1 tbsp pepper
• 50g honey
• 1 tbsp garlic, powder or 3 cloves of garlic
• 2 tbsp oregano

• 2 kilos pork meat or chicken
• 50 g seed oil
• 50 g olive oil
• 1-2 tbsp. mustard
• 50g vinegar, white wine
• 1 tbsp cumin
• 1 tbsp onion, powder or 1 onion into slices

Ingredients

2 kg

Pork Meat Or Chicken

1-2 TBS

Mustard

Salt

1 TBS

White Wine

50 G

1 TBS

Chilli

Vinegar

50 G

50 G

Honey

Enjoy!!!

Name Surname

VIDEO

GYROS VIDEO

Kyrıakı Fotıadou Student:Alexadros.kf1st EPAL of Drama/GREECE

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06

Tekirdag Meatballs

• 1 pinch salt
• 1 teaspoon cumin
• 3 tablespoons oil (for frying)

• 3 pieces tomatoes (for garnish)

• 6 pieces black pepper (for garnish)
• 1 medium bowl tomato sauce (optional)(for garnish)

• 200 grams ground beef
• 1 small size onion

• 2 cloves of garlic
• 1 tea pot of semolina
• 1 teaspoon of baking soda
• 1 tea pot black pepper
• 1 teaspoon Red powdered pepper

INGREDIENTS

Lorem ipsum

semolina

1 tea pot

small size onion

cloves of garlic

cumin

1 teaspon

salt

1 pich

ground beef

200 gr

1. Take the ground beef in a deep bowl, grate the onion on top and grate the garlic as well.
2. Add the spices and semolina and knead well.
3. Rest the meatballs you prepared in the refrigerator for 2 hours.
4. Break off pieces of the meatball batter and stretch them out in a cylindrical shape with your palm.
5. Finger with a knife cut it in length and take the oil in a hot frying pan and cook the meatballs on both sides.
6. After the meatballs are cooked, fry the peppers and tomatoes in the remaining oil.
7. Take the fried tomatoes, peppers and meatballs on a serving plate. Serve with sauce on the side.

Execuation

Nazlı CANER BÖLÜCÜStudent:zbetul.ncb. SÜLEYMANPAŞA AİHL

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07

ÇAKALLI MENEMEN

Pepper

Tomato

Eggs

• 5 pieces tomato
• 1 pieces green pepper

• 3 pieces egg yolk

• 1.5 tablespoon of butter
• 1/2 cup grated cheddar cheese

• 1 pinch black pepper and paprika

• 1 pinch salt

Ingredients for the Cakalli Menemen Recipe

pinch salt

pinch black pepper and paprika

cup grated cheddar cheese

1/2

Green Pepper

Tomato

Egg Yolk

tablespoon of butter

1.5

1. Wash the tomatoes, peel and chop them finely and set aside.
2. Wash the pepper and finely chop it.
3. Take the butter in a pan, when the oil melts, throw the peppers into it, after frying a little, add the chopped tomatoes.
4. Fry the tomatoes you added by crushing them with the back of a spoon or with the help of a fork. Continue sautéing until the tomatoes begin to wilt.
5. Then add 3 egg yolks, salt, pepper, chili pepper and grated cheddar cheese.
6. Stir until the cheese is completely melted. Serve hot.

How to Make Çakallı Menememen Recipe?

The Tip of the Çakallı Menemeni Recipe

The most important tricks that distinguish Çakallı menemen from other menemen are to peel the skins of the tomatoes, cook them until they are completely dry, crush them while cooking, use only the yolk of the egg and use plenty of cheddar cheese.

Rana ŞAHİNOĞLU Student:DİLAN SMEALSALİHLİ MEHMETÇİK ANATOLIAN HIGH SCHOOL

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08

YAYLACORBASI

Mint

Butter

Rice

Salt

Flour

• 2 tablespoon butter
• 2 tablespoon mint

Water

Yogurt

An Egg Yolk

• 2 glass of yogurt
• 1/2 glass of rice
• an egg yolk
• 1 tablespoon flour
• 1L warm water
• 1/2 tablespoon salt

Ingredients For Yayla Çorbası

butter

30gr

Lorem ipsum

egg yolk

rice

100ml

salt

7gr

flour

15gr

water

1L

yogurt

400ml

Bon Appetit

add mint

add yogurt

add water

1. 1. Start with cooking rice( the amount is up to you)
2. 2. Pour 2 glass of yogurt into a bowl which you stir easily
3. 3. Add an egg yolk, 1 tablespoon of flour and 1.5 glass of water and keep stiring
4. 4. Add the boiled water of rice to the mixture and stir. Then pour the mixture into the rice.
5. 5. When it boils, prepare a sauce which has oil and mint and add it to the boiled soup.
6. 6. Stir it until you feel it is ready.

Bon Appetit

How to make Yayla Çorbası

Tip for the best yayla çorbasıyou should add the mixture part by part you shouldn't add it at once.

1. 1. Start with cooking rice( the amount is up to you)
2. 2. Pour 2 glass of yogurt into a bowl which you stir easily
3. 3. Add an egg yolk, 1 tablespoon of flour and 1.5 glass of water and keep stiring
4. 4. Add the boiled water of rice to the mixture and stir. Then pour the mixture into the rice.
5. 5. When it boils, prepare a sauce which has oil and mint and add it to the boiled soup.
6. 6. Stir it until you feel it is ready.

Bon Appetit

Yayla Çorbası

Selen ARAS Student:Yasemin.balBesiktas Anatolian High School/Istanbul

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09

CHEESE HALVA

• 250g (mozerella) cheese
• 1 tablespoon flour
• 3-4 cup sugar
• powered saffron(for the colored)
• 2 egg
• butter

Ingredients for the "Cheese Halva" Recipe

Lorem ipsum

butter

50 gr

egg

1 tablespoon

flour

sugar

3-4 cup

mozerella cheese

250 gr

step 3

step 2

step 4

step 1

1. Put the butter in the pan. Then mash the chees and add it. Stir until cheese melts.
2. If you are going to use it add saffron and mix.
3. Add the flour and keep mixing until it comes together.
4. Finally add the sugar and continue mixing.

STEPS

Cheese halva, one of the famous tastes of Tekirağ. It can be served with ice cream. You can add some saffron if you want.

+ info

1. Put the butter in the pan. Then mash the cheese and add it
2. stir until chees melts.
3. ıf you are going to use it add saffron and mix.
4. Add the flour and keep mixing until it comes together.
5. Finally add the sugar and continue mixing.

Video Method

Semin Duban Student:EBRARSüleymanpaşa Anatolian Imam Hatip High School/Tekirdağ

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10

MEATBALLS WITH PITA RECIPE

For the base

• 2 pita bread

For the sauce

• 2 tablespoons of tomato paste
• 2 tablespoon of oils
• 1 teaspoon salt
• Enough hot water

For the top

• 3 tablespoon of butters

To serve and decorate

• Tomato
• 1 cup of solid yogurt

Onion

Eggs

• 400 g minced meat
• 2 large onion grated
• Baking soda with the tip of a teaspoon
• 3 tablespoon breadcrumbs
• 1 teaspoon black pepper red pepper powder and cumin
• 2 eggs

Meatball with Pita Recipe

BREADCRUMBS

3 tablespoon

ONION

2 large grated

BLACK PEPPER AND RED PEPPER

1teaspoon

BAKING SODA

1teaspoon

CUMIN

1teaspoon

MINCED MEAT

400 g

HOW TO DO ?

1. Knead all the ingredients well and make tiny balls.
2. Cut the pitas into cubes and put them on the serving plate.
3. Make the tomato paste sauce in a separate place.
4. Fry the meatballs.
5. Spread the tomato paste sauce on the pitas.
6. Arrange the meatballs on it
7. Finally heat and drizzle the butter.

OUR TIPS TO MAKE YOUR RECIPE MORE DELICIOUS,You can enrich your tomato paste sauce with spices. You can warm the pita before seving and make it crispy.

Seniha GÜLER Student:SenanurŞehit Emre Karaaslan Vocational and Technical Anatolian High School- Bursa

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11

ORTAKOY KUMPIRI

Butter

Sweetcorn

Cheddar Cheese

Olive

Pickle

Peas

• 1 tea glass of black olives
• 2 cups cheddar cheese
• 1 Cup of Corn
• 250 g butter
• Salt

Sausage

Salt

Potatoes

• 6 large potatoes
• 1 cup of sausage
• 1 cup of peas
• 1 cup of salami
• 1 Teaspoon of pickled gherkins
• 1 tea glass of green olives with pepper

Ingredients for Ortakoy Kumpir Recipe Delicious

tea glass of black olives

cups cheddar cheese

tea glass of green olives with pepper

teaspoon of pickled gherkins

cup of salami

cup of peas

Potatoes

250 g butter

cup of sausage

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1. First, let's wash the mud of the potatoes well and dry them. Let's put it on the floor of the oven at 200 degrees. Let's make it cook on all sides by turning it upside down from time to time. Let's check the cooking by inserting a toothpick.
2. While our potatoes are cooking in the oven, let's prepare the stuffing. Let's chop all the ingredients into cubes. Let's grate the cheddar cheese.
3. Let's cut the potatoes that will come out of the oven with the help of a dinner knife and start carving the inside, add some butter and cheddar cheese into it, mix it and press the top inwards to make a space and fill the interior materials mixed together, add cheddar cheese on top and after doing the same process for all of them in the oven for 10 more minutes. Let's cook until the cheese melts.

Ortakoy Kumpir Recipe with Delicious Photographs

I made and ate the delicious Ortakoy Kumpir. :) I explained the recipe for you and genially. Enjoy your meal!

PLAY

• I took a video for you while making the magnificent Ortaköy kumpir. Enjoy watching :)

Video narration

Sibel YILMAZ Student:ela.sy.1Toki Hayme Main Vocational and Technical Anatolian High School/Istanbul

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12

Samsun Pita

For internal mortar;

• 300 g ground beef
• 3 onions
• 2 spoonful butter
• salt, pepper

Onion

Lemon

Eggs

For dough;

• 2 cups of warm water
• 1 teaspoon dry yeast
• 1 tablespoon of butter
• 1 tablespoon of yogurt
• 1 teaspoon salt
• flour as it takes

Write a title here

Brush with butter when it comes out of the oven.

Put the minced meat in it and close it completely so that there is no open part.

Open long and thin

Let's prepare the internal mortar

1. How to Make Famous Samsun Pita With Its Original Recipe?
2. Let's prepare the inner mortar first.
3. Put the minced meat in the pot and fry it until it turns brown.
4. When the pinks are gone, add butter and finely chopped onion and cook, add half a tea glass of water while turning off the heat.
5. Knead a nice dough by combining all the ingredients for the dough.
6. There is no need to rest too much, twenty minutes will suffice.
7. Divide the dough from the tangerine into small balls.
8. Open a long and thin rolling pin with the help of a rolling pin.
9. Put the ground meat in it and cover it completely with your hand so that there is no open part.
10. Bake in a preheated 200 degree oven until golden brown.
11. Since it is a thin dough, it cooks quickly.
12. Spread butter on top as soon as it comes out.

Famous Samsun Pita With Its Original Recipe

As pita can be made at home, we prepare the stuffing at home and take the dough to the bakeries in the neighborhoods to be baked.

Baking pita video

MORTAR PREPARATIONS FOR PITA MAKING

Tuğba KAÇAK Student:İlayda19 May High SchoolSamsun

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13

pONTIAN SORVAS

• 250 gr. cork
• 500 gr. paskitan (a type of savory yogurt)
• 2 tbsp. cow butter
• 1 tbsp. mint
• 1 kg salt
• 1½ - 2 liters of water

Ingredients :

IMPLEMENTATIONIn an open pot, bring the water to a boil together with the cork, which we have rinsed well. We salt if the paskitan has no salt, if the paskitan already has salt inside I do not add more. After the cork is well boiled and slightly simmered, take 3-4 tablespoons of juice in a deep bowl and let it cool a bit, so that it is not scalded, but lukewarm. Then we "stretch", that is, we mix the paskitan together with juice from the pot that we have separated, pouring the juice slowly so as not to cut the paskitan. Once they become one, throw them in the pot, mix well so that there are no pellets inside, make a mixture and remove the pan from the heat. Burn the butter together with a little mint. Immediately pour the soup with the flavored butter (the "scratch", ie "scratch") in the contents of the pot, mix well to make a mixture and serve. In summer the strained sorbet is eaten cold. A few more secrets: It is made with many other variations, if you do not find cork you can add rice but it will not be the same… If you do not find this yogurt, you can put two cows. In this case, you definitely add salt. Paskitan and korkoto can be found in shops with traditional products. You can also replace the pastry with bagged yogurt or strained yogurt.

Title 2

Theodora Ketsetsido Student:SOFIA.TK1ST EPAL DRAMA, GREECE

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14

Bryndzové halušky

What is Bryndzové Halušky?In our country, the traditional meal is called Bryndzové halušky. This meal is actually made of potato dumplings served with special sheep cheese, fried onion and bacon. With this meal, we usually drink sour milk called Žinčica.

Bacon

Potatoes

• For the other part of the recipe we need:
• 250g Bryndza (sheep cheese)
• 2 spoons - Cream
• 200g - Bacon
• Salt
• 150g - Pork Fat
• 50g - Chives

Eggs

• For potato dumplings we need:
• 800g - Potatoes
• 200g - Rough Flour
• 100g - Semi Rough Flour
• Salt
• 3 Eggs

Ingredients

Mix dumplings with brydza

Throw dough to boilling water

Serve with fried bacon and chopped chives

Prepare potatoes and squeeze them

1. Grate the cleaned potatoes and squeeze them well. Add both flours, salt, eggs and make the dough. It should not be thin or thick.
2. Mix bryndza with cream. Cut the bacon into small cubes and fry it.
3. Throw the dough into salted and greased boiling water. Use the sieve to make dumplings/gnocci. When the dumplings raise to the top, they are ready to be taken out. Place them in a bowl with bryndza. Mix well
4. Serve the dumplings/gnocci with fried bacon, topped with breadcrumbs and sprinkled with chopped chives.

Recipe

1. Grate the cleaned potatoes and squeeze or strain well. Add both flours, salt, eggs to taste and make the dough. It should not be thin or thick.
2. Mix bryndza with cream. Cut the bacon into small cubes and fry.
3. Throw the dough into salted and greased boiling water from a shovel or through a dumpling. When the dumplings float on top, remove them with a sieve and immediately place them in a bowl with bryndza. Mix well
4. Serve the dumplings with fried bacon, topped with breadcrumbs and sprinkled with chopped chives.

Video recipe

Veronika Rudzíková/Marek KmeťSpojená škola Ružomberok/Slovakia

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15

Stuffed grapeleaves

YAPRAK SARMA

• Cumin
• Black Pepper
• Mint
• Ground Pepper
• Sumac
• Salt

Lemon

• Rice
• Tomato Paste
• Olive Oil
• Onion
• Garlic
• Parsley
• Lemon

INGREDIENTS

1 bunch of parsley

1 tablespoon tomato paste

1 teaspoon mint, cumin, ground pepper, black pepper, sumac and salt

1.5 cups of rice

500 grams of wrap leaves

2 tablespoons of oil

2 3 cloves of garlic

1 lemon

1 onion

1. First of all, the leaves are kept in hot water for 2-3 minutes, washed and filtered.
2. Onions are grated in a large bowl and olive oil is poured on it.
3. Wash the rice and add it to the bowl.
4. After adding spices, tomato paste and salt, finely chopped parsley is added and mixed.
5. The inner mortar is placed on the wide part of the leaf and wrapped by closing it from both sides like a roll. This process is continued until the leaf ends.
6. Add olive oil and lemon slices on the wrapped leaves and add about 5-6 glasses of hot water and cook on low heat.

+ info

HOW TO DO?

How To Wrap a Leaf ?

The process of filling and wrapping the prepared vine leaves

Yasemin UYAR Student:beyza.yuSalihli NFK Social Sciences High School/Manisa/TURKEY

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enjoy your meal