Timeless Tastes

Healthy Recipes from Our Culinary Traditions

Timeless Tastes

Karniyarik

Muradiye soup

Tzaziki

Chicken with sour cream

Bulz

Sheperd's salad

Pag. 09

Pag. 08

Pag. 07

Pag. 06

Pag. 05

Pag. 05

Index

Paparajote

Espeto de sardinas

Ali Nazik

Lemon cake

Kisir

Milk Halva

Pag. 15

Pag. 14

Pag. 13

Pag. 12

Pag. 11

Pag. 10

12

11

10

Index

Natalia Mogoș

“George Coșbuc’’ Bilingual National College Irina Raluca Ionecu, Carmen Dumitrescu, Magda Ghercă

Ingredients and RecipeIngredients: Water Salt Oil Hominy Beelow’s cheese Sausages/Meat Recipe: We boil the water and add salt and oil. Then, we put the malai an mix firmly,for a creamy texture. We let the water boil for around 20 minutes. Meanwhile, we crush the beelow’s cheese and cut the sausage. When the polenta is ready after the timer is finished, we take it out. We could also fry an egg, making this a stupendous meal.

Bulz

Bucharest

Carla Perșinaru, Maria Sara Iordache

“George Coșbuc’’ Bilingual National College Irina Raluca Ionecu, Carmen Dumitrescu, Magda Ghercă

Ingredients and RecipeIngredients: 1kg meat, Salt, Pepper Half a garlic or garlic powder Oil (5tbs) 4 potatoes Flour (2-3 tbs) Sour cream 25% Milk 3,5% fat Recipe: You put 1kg of washed meat in a bowl, and mix them with some salt, pepper and garlic. You then turn on the stove, put the pot on and 5 Tbs of oil. After the oil is hot, put the meat in. In another bowl put cut potatoes in water. When the meat is almost ready put the fries in, and when the fries are almost done take out all of them and put it in a pan and, using the remaining oil prepare the mix, prepare a cream using 2-3 tbs of flour, then mix. Put the sour cream, and milk, slowly.Mix very well all the time,so it wont glue to the pot When the mix is boiling add the meat and the fries. Put it in a bowl and voila!

Chicken with sour cream

Bucharest

Kürşat

Muradiye MTAL - Alp Saraç

Ingredients and RecipeYield: 6 servings 1pound tomatoes, diced ¾pound cucumbers (1 European or 4 Persian), diced 1green pepper, preferably a long green Italian frying pepper, seeded and diced ½small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed ¼cup (loosely packed) coarsely chopped flat-leaf parsley 1tablespoon chopped dill 2tablespoons chopped mint 1teaspoon sumac ½ to 1teaspoon Turkish or Aleppo pepper Salt to taste 3tablespoons fresh lemon juice 3tablespoons extra virgin olive oil 1 to 2ounces feta, crumbled (¼ to ½ cup) (optional) Black olives as desired (optional) Romaine lettuce leaves and pita bread for serving (optional) Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Sheperd's Salad

Turkiye

Sumeyye

Akşemsettin MTAL - Çiğdem Kahveci

Ingredients and RecipeFirst of all, we wash our cucumber well, then we peel it and grate it with a grater. After putting it in a bowl, we add 4-5 spoons of yoghurt and water to taste. Let's not forget to add our salt and finally our tzatziki is ready. Enjoy your meal.

Tzaziki

Turkiye

Rumeysa

Muradiye MTAL - Evrim Dinç

Ingredients and RecipeMURADIYE SOUP •1 green zucchini, chopped, 2 carrots, chopped, 1/2 chicken breast, 1/2 cup orzo, 1 tablespoon of flour, 4 heaped tablespoons of plain yoghurt, 1 egg yolk, 6-7 tablespoons of olive oil, 1 teaspoon of dried mint, Salt, 6 cups of boiling water. ☆Heat the olive oil and add the chicken cut into cubes and stir fry until it changes colour, Add the chopped carrot and zucchini and mix, Cover the lid and fry until the carrot and zucchini are soft, stirring occasionally, Add the water and the orzo and cook until the orzo softens, Meanwhile, whisk yoghurt, egg yolk and flour in a separate bowl for seasoning, Take a few scoops of the soup water and slowly add it to the seasoning and whisk quickly, Add the seasoning to the soup and mix quickly, Cook until it is set, stirring constantly, and remove from heat, Add salt and mint and mix.

Muradiye Soup

Turkiye

Ebru

Yunus Emre MTAL - Emine Kaptan

Ingredients and RecipeContents 6 eggplants, 250 g minced meat, 1 onion, 2 green peppers, 1 tomato, 1 tablespoon tomato paste, 1 teaspoon of red pepper, 1 clove of garlic, Salt, Black pepper, Cumin, Oil for frying eggplants, Sauce: 1 tablespoon tomato paste, 1 teaspoon chili pepper and 1.5 glasses of water, Tomato and pepper slices are placed on top Take the stem ends of the eggplants and peel them into zebra-patterned strips using a vegetable peeler or a knife (this will help them hold their shape better). Leave it in salt water for about 20 minutes (to relieve the bitterness) and pat dry with a paper towel, Heat the vegetable oil in a pan with high edges and fry the eggplants whole on all sides, In a separate pan, sauté finely chopped onion, pepper and grated garlic in vegetable oil, Add the minced meat and cook until it turns slightly brown, Add tomato paste, red pepper, black pepper, salt and cumin and mix, Add the tomatoes cut into small cubes and cook for 3-4 minutes, Arrange the fried eggplants on the baking tray, Make indentations in the middle to make room for the filling, Share the stuffing evenly among the eggplants, Place tomato and pepper slices on top, Mix the sauce ingredients and pour it over the stuffed eggplants, Bake at 190 degrees until tomato and pepper slices turn brown.

Karnıyarık

Turkiye

Zeynep

BIST MTAL - Safiye Sevim

Ingredients and Recipe1) First of all, we take 500ml milk and 200ml sugar in a pot and stir until the sugar melts. 2) We add another 500ml of milk and 1 egg yolk and mix. 3) Add 100 grams of butter to another pot and melt it. 4) We add 200ml flour onto the butter. 5) Mix until the smell of the flour disappears. 6) We combine the roasted flour with the milk mixture we prepared and mix until it becomes smooth. 7) Put it on the stove and stir it over medium heat until it reaches the consistency of pudding. 8) we add a pack of vanilla 10) I owe a debt etc. We pour our pudding 11) (granulated sugar can be sprinkled on top if desired) 12) We bake in a preheated 200 degree oven for 20 minutes. Our dessert is ready, enjoy your meal :)

Milk halva

Turkiye

Naide

Çimento MTAL - Serap Keçeli

Ingredients and Recipe1 cup fine bulgur Half a cup of water 1tbsp olive oil 1 onion 2 cloves of garlic 1 tbsp chili paste teaspoon dometes paste Salt, pepper, chili powder, cumin 1tbsp pomegranate molasses Half a tea glass of olive oil 3 sprigs of lettuce 3 fresh sow 1pinch of parsley 1 small cucumber Mix all of them.

Kısır

Turkiye

Senem

TEV MTAL Rukiye Kılıç

Ingredients and RecipeFirst, heat the oven at 175 degrees Then, break 3 eggs and start to whisk the mixture with 1 cup of sugar. Continue to whisk by adding 1 cup of milk, 1/2 cup of oil and 3 tablespoons of lemon juice After, add 1,5 cup of flour, 1 pack of baking soda, 1 grated lemon peel and mix them Next, pour the formed cake mixture into a cake mold Finally, bake at 175 degrees for 40 minutes Enjoy your meal

Lemon Cake

Turkiye

Ece

Havva Aslanoba MTAL - Gülcan Çolak

Ingredients and RecipeMaterials 400 grams of strained yoghurt 1 teaspoon salt 2 cloves of garlic 4 belted eggplants 2 red peppers 2 green peppers For sauteed meat; 500 grams of beef cubes 1 tablespoon butter 1 teaspoon of salt 1 teaspoon of chili pepper 1 teaspoon of thyme Half a teaspoon of black pepper Half a glass of hot water (100 ml) 2 tablespoons tomato sauce (or 1 teaspoon tomato paste) Preparation of First, let's wash and dry the eggplants and make holes on them with a knife. Then let's place it on the tray. At this stage, you can add optional red pepper and green pepper to serve. Let's place our tray in a preheated 220 °C oven and roast for 50 minutes. On the other hand, let's put the meat into the pot. Let it cook over medium heat, stirring occasionally, until the meat releases its juices. Then let's add the butter. Let's roast our meat by stirring for a few minutes. Add salt, spices, tomato sauce and hot water and mix. Be sure to add hot water. It won't be very watery, we will just have a thick sauce. If you wish, you can use 1 teaspoon of tomato paste instead of tomato sauce. Close the lid of the pot and let it cook over low heat for about 40 minutes until the meat is tender. If the cooking time of the meat takes longer, you can check it frequently and add a little hot water if necessary to prevent it from sticking to the bottom of the pot. At the end of the time, let's take our cooked meat from the stove and let it rest. Let's clean the skins of the roasted eggplants and chop them finely. After it has cooled, let's mix it well with crushed garlic and strained yoghurt. Let's adjust the salt. First, let's spread the eggplant mixture on the serving plate and put the meat on it. You can decorate and serve as desired. Enjoy your meal.

Ali Nazik

Turkiye

Maristas Málaga School - María Moreno

Ingredients and RecipeIngredients: · 6-8 fresh sardines, cleaned and gutted · 1 cup pitted green olives, sliced · 1 red bell pepper, thinly sliced · 2 carrots, peeled and thinly sliced · 2 cloves garlic, minced · 1 onion, thinly sliced · 1 teaspoon paprika · 1 teaspoon dried oregano · Salt and black pepper to taste · Olive oil Instructions: 1. Prepare the sardines: · Clean and gut the sardines if not done already. Rinse them under cold water and pat them dry with paper towels. Set aside. 2. Prepare the vegetables: · Heat a couple of tablespoons of olive oil in a large skillet over medium heat. · Add the minced garlic and sliced onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent. · Add the sliced carrots and bell peppers to the skillet. Cook for another 5-7 minutes until the vegetables begin to soften. · Add red pepers. 3. Seasoning: · Season the vegetables with paprika, dried oregano, salt, and black pepper. Stir well to coat the vegetables evenly with the spices. 4. Add sardines: · Gently nestle the cleaned sardines into the vegetable mixture in the skillet. Arrange them evenly. · Drizzle a bit more olive oil over the sardines and vegetables. 5. Cooking: · Cover the skillet and cook over medium-low heat for 8-10 minutes, or until the sardines are cooked through and the vegetables are tender. Be careful not to overcook the sardines. 6. Serving: · Once the sardines are cooked, carefully transfer them along with the vegetables to a serving platter.

Espeto de sardinas (sardine skewers)

Malaga, Spain

Malaga, Spain

Student's

IES Poeta Julián Andúgar Teacher's Name JOSE ANTONIO GOMEZ

Ingredients and RecipePaparajote is a typical Murcian dessert that is made up of dough that is dipped in a lemon leaf and fried in olive oil. Control temperature with a thermometer to maintain optima heat. Spread the lemon leaves and fry until golden brown (2-4 minutes). Drain, coat in cinnamon sugar. Repeat with other sheets Ingredients For 8 people: - 1 egg. - Milk: 250 ml - Small lemon basket - Yeast: 8 g - Wheat flour: 225 g - Olive or sunflower oil for frying - Lemon leaves: 30 - Sugar: 150 g - Cinnamon: 10 g

PAPARAJOTE

Traditional Recipes - Graphics and Image

Bucharest

“George Coșbuc’’ Bilingual National College Irina Raluca Ionecu, Carmen Dumitrescu, Magda Ghercă

Mustățeanu Carla, Radu Alessia

Traditional Recipes - Graphics and Image

“George Coșbuc’’ Bilingual National College Irina Raluca Ionecu, Carmen Dumitrescu, Magda Ghercă

Bucharest

Clara Benciu Badea Bianca

Traditional Recipes - Graphics and Image

“George Coșbuc’’ Bilingual National College Irina Raluca Ionecu, Carmen Dumitrescu, Magda Ghercă

Bucharest

Bența Andreea Ionescu Maria

Traditional Recipes - Graphics and Image

“George Coșbuc’’ Bilingual National College Irina Raluca Ionecu, Carmen Dumitrescu, Magda Ghercă

Bucharest

Iancu Andrei Nica Teodora

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