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Stuffed Meatballs
Ingredients

700 grams minced meat

salt

300 grams fine bulgur (cracked wheat)

pepper

1 egg 50 grams crushed walnuts

1 teaspoon cummin

20 grams pine nuts

1 teaspoon cayenne pepper

20 grams currants

1 bunch parsle

3 onions

20 grams margarine

220 grams vegetable oil

Kısmet TÜRKAN KURNAZ-Akören Primary School/TURKEY

Directions

Boil bulgur in plenty of water until soft. Drain and set aside. Melt margarine and lightly brown chopped onions and pine nuts. Add 350 grams of meat and saute until juices evaporate. Remove from heat. Add pepper, salt, cummin, crushed walnuts, currants and choped parsley. Mix. In a large bowl, combine the remainder of meat with the bulgur. Add cayenne pepper and egg. Mix and knead well. Take a large walnut sized piece of mixture and roll into a ball. With index finger, make a hole and push the inside, making a large cavity. Stuff the cavity with the meat mixture,press hole with fingers to close. Lightly press meatball in palm of hand to shape like an egg. Repeat procedure, making as many meatballs as possible. Add meatballs to salted boiling water and boil for 5 minutes. Remove and drain on absorbent paper. Heat oil in frypan and lightly fry meatballs until golden brown. Drain and serve.

Kısmet TÜRKAN KURNAZ-Akören Primary School/TURKEY

Ingredients for Adana Kebab Recipe
1-300 grams of ground lamb

2-350 grams of ground beef

3-2 onions

4-1 clove of garlic

5-1 tablespoon of hot pepper paste

6-Half a bunch of parsley

7-1 teaspoon of paprika

8-Half a bunch of parsley

9-Black pepper

How to Make Adana Kebab Recipe?
1-Dice the onions.
2-Strain the water and put it in a deep bowl.
3-Crush the garlic and mix it with the onions. Mix ground lamb and ground beef and combine with onion and garlic mixture.
4-Add the chili, black pepper and hot pepper paste to the mixture.
5-Add the oil. Finely chop the parsley and add to the mixture.
6-Let the mortar rest for 2-3 hours in the fridge.
7-Grease the grill wire of the oven with lard, which you can buy from the butcher, or you can grease it with butter.
8-Heat the oven at 200 degrees with a fanless program.
9-Spread the meat on the flat skewers.
10-Arrange on the wire shelf. Bake for 20-25 minutes.

Bon Appetit!

Mititei 

Ingredients:

• grilled ground meat made from a mixture of beef, lamb and pork with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika and formed into cylindrical rolls.

• Sodium bicarbonate and broth or water are also added to the mixture. It is similar to cevapi and other ground meat based dishes found throughout the Balkans and Middle East.

• It is often served with french fries, mustard and pickles (green pickled vegetables).

Directions

1. First, cut the beef into cubes. Cut the pork breast into pieces and place it next to the beef.
2. (COMMENT: Are we assuming everyone has a meat grinder? If not, give an alternative of using minced meat?) Put in the finest cutting plate (with smaller holes) in the meat grinder and put all the meat through it, including the garlic cloves.
3. Crush all the spices (except the baking soda) in a pestle and mortar, making a floury and flavorful powder.
4. (COMMENT: What happens to the baking soda?)Prepare a teaspoon of baking soda.
5. Put the minced meat into a food processor (equipped with the dough kneading hook).
6. The mixture needs to be kneaded hard for a few minutes. The machine will make your work easier. You can also do it manually. In fact it would be good to call the man of the house to work a little on these nice little mici that go so well with cold beer. Okay, this is true only for large quantities… at 1-2 kg we women can manage.
7. Put the ground spices and baking soda over the meat and start the food processor.
8. At first, the homemade mici paste is very thick and hard to knead. Gradually add cold bone soup (or cold water) and knead everything for about 7-8 minutes.
9. The mixture becomes fluffy and soft.
10. Do not put in all the liquid if you feel that 250 or 300 ml is enough.
11. Put the mixture into a clean bowl, cover it with plastic or aluminum foil and put it in the fridge overnight.

KUYMAK (MIHLAMA)

Ingredients:

-Butter

-Cornflour

-Cold water

-Cheese

Instructions:

1-Melt the butter in the pan.

2-Add cornflour to the pan and fry it with the butter for a while.

3-After butter is melted in a good way, add some cold water in it . Cold  water  is the key point here.

4-Put the cheese in the pan.

5.When it starts  to boil stop stirring.Just watch your Kuymak and wait it to bubble. This means that it is the correct time when you see butter onto the food.

Leave it from the oven and serve hot.

ENJOY YOUR  MEAL ‘’KUYMAK’’!

MAMALIGA

INGREDIENTS

• 3 CUP OF WATER
• 1.5 CUP OF CORNFLOUR
• 1 TEASPOON OF SALT
• 3 SPOON OF BUTTER

PINAR BİLYAZ

HANİFE ŞEFİK CELEP PRIMARY SCHOOL

RECIPE

-Boil water in the pot

-Add water and butter

-when the water boiled again, add cornflour

-Stir regularly to avoid roughen

-Go on stiring even if it is hard

-Cook it 15 minutes

-After it is cooked, pour butter on it

-Serve it with cheese

PINAR BİLYAZ

HANİFE ŞEFİK CELEP PRIMARY SCHOOL

ROMANIAN MEATBALLS SOUR SOUP (CIORBA DE PERISOARE)

Romanian meatballs sour soup or Ciorba de Perisoare is one of the most traditional soups of Romanian cuisine and the pride of every Romanian cook. “Perisoare” means meatballs usually made with minced pork, beef, or a combination of both mixed with rice, egg, and spices, then boiled in the soup or ciorba.

INGREDIENTS

For Meatballs

▢1 lb ground pork or ground beef

▢1 egg

▢2 tbsp parsley chopped

▢1/2 tsp salt or to taste

▢1/2 tsp black pepper or to taste

For Soup

▢2 tbsp olive oil

▢1 large onion chopped

▢2 large carrots chopped

▢2 stalks celery chopped

▢1/2 tsp salt or to taste

▢1/2 tsp black pepper or to taste

▢2 tbsp tomato paste

▢4 cups pork stock

▢4 cups water

▢1/2 tsp vegeta or 1 chicken bouillon

▢3 tbsp lemon juice (from 1 lemon) or sour borcht

▢2 tbsp lovage chopped

▢1 egg beaten

▢parsley for garnish

INSTRUCTIONS

In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.

Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions soften and are translucent.

Season with salt and pepper. Stir in the tomato paste, then add the pork broth and water. Bring to a boil then add the meatballs one at a time.

Cook for about 10 minutes or until the meatballs are cooked through, they will rise to the top when they are done. Season with vegeta then add the lemon juice or sour borcht and lovage. Taste for salt and pepper and adjust as necessary. Very slowly pour in the egg in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. Cook for another minute then garnish with parsley.

Serve hot with a bit of sour cream.

RECIPE NOTES

Vegeta is a condiment of salt with flavor enhancers used a lot in soups. It’s a condiment that’s quite popular in Eastern Europe.

Lovage is a herb belonging to the parsley family, commonly used in Europe for flavoring foods. The leaves add an intense celery-like flavor to soups, stews or stocks. If you do not have it, simply omit it in the recipe.

Enjoy your meal!

Doina Luiza Jalbă/Scoala ”G.E.Palade” BuzăuRomania

Tripe soup( ciorba de burtă)
Ingredients (12 servings)
500 g sour cream
2 kg pre-cooked belly
1 kg beef bones
3 onions
3 carrot
2 parsley roots
1 celery
4 eggs
1 garlic
salt
peppercorns
bay leaves
vinegar to taste
Preparation
👉Put 4.5 liters of water to boil in a large pot. When the water boils, put the beef bones. Froth the soup 3-4 times.
👉Reduce heat and simmer for at least an hour.
👉Wash the vegetables well and clean them. Add to soup, cut into quarters. Boil with the bones.
👉Add the beef belly, cut faithfully, after it has been thawed beforehand. Being pre-cooked, it should not be put on from the beginning, along with the bones.
👉Sprinkle bay leaves and a few peppercorns.
👉Let it boil, still on low heat, for another 50-60 minutes or until the beef belly is well cooked.
👉Stop the fire and remove the beef bones.
👉With a strainer, remove the beef belly and boiled vegetables.
👉The remaining juice is passed twice through a sieve.
👉Choose from vegetables the belly cut faithfully and put back in the soup.
👉Peel the meat, cut it into cubes and add it to the soup.
👉The boiled vegetables are passed in a blender, and the puree obtained is put back in the soup.
👉The soup is boiled again until it boils. Peel the garlic and grind it well in a mortar. Pour over it hot polenta with hot juice. Add the sauce to the soup (it can be sifted beforehand).
👉Mix the 4 eggs with the cream in a bowl. Put over a little hot juice and mix so as not to form lumps. Add a small polish of hot liquid at a time, until the bowl is heated. Finally, the mixture is poured into the soup pot, during which time it is quickly mixed with the polish.
👉The soup can be served. Season with vinegar to taste.

Doina Luiza Jalbă/Scoala ”G.E.Palade” BuzăuRomania

YUVALAMA (soup made with chickpeas and small mince dumplings)

Ingredients: 

– 2 cups rice (washed and left to be dried)
– 250 g meat (special meat for use of steak tartar a la turca-çiğ köfte)
– 500 g meat (if you like bone broth can be used as well)
– 1 cup chickpeas (soaked overnight)
– 1 kg strained yoghurt
– 1 small onion
– 2 tablespoons ghee (clarified butter) or butter
– 1 tablespoon dried mint powder
– Salt, black pepper

DIRECTIONS:

Wash the meat and put on the stove with a pan and add enough water to reach top of the meat and scoop out foamy scum rising to the top and add chickpeas soaked overnight and cook them until tender.

While the meat and chickpeas are cooked, prepare the meatball of the yuvarlama. Wash the rice and leave them to be dried until morning.

Add meat for çiğ köfte, onion, black pepper and salt, use a meat grinder or food processor or a mortar and pestle to grind the mixture and then knead the mixture with your hands until you get the consistency of a chewing gum.

Cut little pieces from the dough with chickpeas and roll them in your palm.

Apply some olive oil on your palm during shaping of dumplings providing a quicker shaping process and also avoids sticking.

Put the prepared small mince dumplings in a strainer placed on a pot with full of boiling water and place a cover on the strainer and then leave the small dumplings to steam for 20-25 minutes until cooked.

Whisk the strained yoghurt to be prepared for the cooked meat and chickpea in a pot, take some pan juices and dilute the yoghurt with it and add the yoghurt which is brought to boil once to the meal.

Add the meatballs cooked in steam to the meat and chickpeas, prepare heated oil and sprinkle mint powder and pour it over the yuvarlama.

ENJOY YOUR MEAL!

Selin DUMAN-Alparslan Primary School / Turkey

Romanian pastries stuffed with Turkish delight (Cornulețe)

Cornulețe are Romanian  pastries aromatised with vanilla or rum extract/essence, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. They are traditionally eaten during Romanian holidays, especially during Christmas time, or other special occasions. Cornulețe are cookies made in a crescent form by rolling a triangle of dough filled with different ingredients.

The cookies are easy to make, melt in your mouth, and you will not be able to stop eating after just one or two.

Ingredients( 32 cookies)

For dough:

• 250 g flour
• 125 g sour cream min, 20% fat
• 3 egg yolks
• 150 g butter, min 80% fat
• salt
• vanilla and orange essence

For stuffing:

• 200 g Turkish delight

For decoration:

• 100 g powdered sugar with vanilla flavour

How to prepare:

Step 1

In a bowl mix the  butter cutted in slices, sour cream,  3 egg yolks , a pinch of salt, one tablespoon of vanilla and orange essence and flour. You will end up with something like this:

Foil the dough and refrigerate it for an hour or until next day.

Step 2

When ready to make the cookies, remove the dough from the refrigerator, and cut the Turkish delight into small pieces.

Step 3

Preheat the oven to 170°C . Split the dough into 4 portions.

Roll out the dough over a lightly floured surface, giving it a round shape, like a small pizza.

We use a pizza cutter to slice the dough. The idea is to have triangles of dough that will be filled with Turkish delight and then rolled. We cut the rolled dough into half, then in quarters, and each quarter is cut in half. We obtain 8 pastries from one piece of dough.

Step 4

Place a few small pieces of Turkish delight on the bottom of one of your triangles.

Loosely roll up the cookie and place it on the cookie tray covered with parchment paper.

Step 5

Bake the cookies at 170°C  for about 15 mins or until golden brown.

Step 6

Prepare a bowl or a plate with powdered sugar.  Toss the cookies in the powdered sugar(while still hot),  then place them on a platter.

Bon appetit!

Doina Luiza Jalbă/Scoala ”G.E.Palade” BuzăuRomania

Fresh croissants

INGREDIENT:(for 48 pieces)

400 g flour
1 pinch of salt
25 g of yeast
1 teaspoon grated lamiae peel
1 sachet of vanilla sugar
100 ml borsch
150 ml oil
They can be filled with what everyone wants (jam, nutella, chocolate)
200 grams of powdered sugar to top them
Preparation
👉Put the flour with a pinch of salt in a deep bowl, mix them, then add the lemon peel, vanilla sugar and yeast. Pour the borsch and warm oil over them and knead the dough until it no longer sticks to your hands, becoming elastic and smooth. It will look like a greasy dough that needs to be kneaded a lot, but this is not the case.
👉Let the dough rise in a warm place until it doubles in volume, then divide it into 6 equal parts. We spread each piece of dough in a circle shape with a thin top and cut it into 8 slices (first in quarters, then each quarter in half). Put the pieces of dough in the outer edge and roll each slice from the outside to the inside. We do this until we finish the dough.
👉We put the croissants in the tray lined with baking paper, taking care to put the top at the bottom, so that when baking when it swells it does not open. Bake them in the preheated oven at 180 ° C for 15-20 minutes (depending on the power of the oven provided) or until they turn golden on top, then roll them in powdered sugar while they are hot.

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

CIORBA DE LOBODĂ / ROMANIAN PURPLE SPINACH SOUP

Ingrediente (4 porții) / Ingredientes (serving 4):

– 1 litru de apă / 1 litre of watter

– 2 legături de lobodă, tocate / 2 bunches of romanian purple spinach, chopped

– 1 ceapă, tocată / 1 onion, chopped

– 1 morcov, tocat / 1 carrot, chopped

– 3 linguri de zarzavat făcut în casă / 3 spoons of homemade veggies

– 200 ml borş / 200 ml bors

– sare după gust / salt to taste

– 1 ou, bătut / 1 egg, beaten

– 2 frunze de leuştean, tocate / 2 leaves of lovage, chopped

Mod de preparare / Instructions

Într-o oală se pune apa la fiert / In a stock pot put to watter to boil.

Se adaugă ceapa şi morcovul, iar când amestecul începe să fiarbă se adaugă zarzavatul şi loboda / Add the onion and carrot and when the mixture start to boil, add the homemade veggies and romanian purple spinach.

Se lasă să fiarbă timp de 20 de minute, iar apoi se adaugă borşul, sarea după gust şi se completează cu apă daca e cazul / Leave it to boil for 20 minutes and after add the bors and salt to taste and replanish with water if necessary.

Se lasă să fiarbă încă 5 minute, după care în timp se adaugă oul bătut, se amestecă energic, iar apoi se lasă la fiert timp de 1 minut / Leave it to boil for 5 more minutes, then pour the beaten egg with energic stirring and leave it to boil for 1 more minute.

La final se adaugă leuşteanul / At the end just add the lovage.

Poftă bună! / Bon appetit!

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

MOLDAVIAN CHEESE PIES
(BRÂNZOAICE MOLDOVENEȘTI/POALE-N BRÂU)
“MOLDAVIAN CHEESE PIES” OR “POALE-N BRĂU” ARE SOME DELICIOUS PREPARATIONS FILLED WITH SWEET CHEESE AND RAISINS ORIGINATING IN THE REGION OF MOLDOVA. THIS NAME ESPECIALLY COMES FROM THE TECHNIQUE OF FOLDING THE DOUGH OVER THE CHEESE FILLING (NAMELY TO TIGHTEN THE DOUGH AS WE TIGHTEN THE FOOT, THE BOTTOM OF A SKIRT, IN THE BELT).
INGREDIENT:
FOR DOUGH:
600 g of flour
3 yolks
100 g butter
350 ml of milk
50 g of sugar
30 g fresh yeast / 10 g dry yeast
vanilla
grated lemon peel
a little bit of salt
FOR THE FILLING :
500 g of cottage cheese
• 4 eggs
200 g of sugar
2 sachets of vanilla sugar
2 teaspoons grated lemon peel
• a little bit of salt
100 g semolina
100 g raisins
FOR OIL: 1 beaten egg

METHOD OF PREPARATION:
MIX THE SUGAR WITH THE YEAST AND HALF OF THE MILK (WARM) AND ADD THE FLOUR UNTIL IT MAKES IT LIKE A CREAM.
COVER AND LEAVE THE DOUGH TO GROW UP A LITTLE.
IN THE MEANTIME, THE CHEESE IS MIXED, MIXING WITH THE EGGS, SUGAR, VANILIA, LEMON SHELL. ADD A LITTLE BIT OF SALT, RAISINS AND SEMOLINA (ACCORDING TO CONSISTENCY).
WHEN IT GROWS UP A LITTLE, GRADUALLY ADD THE YELLOWS, BUTTER (AT ROOM TEMPERATURE), SHRED LEMON SHELL AND VANILIA. THEN ADD SALT, THE REST OF THE FLOUR AND LEAVE THE DOUGH TO GROW FOR AN HOUR.
LET IT GROW UNTIL IT DOUBLES ITS VOLUME.
WHEN THE COCA IS GROWED SUFFICIENTLY, IT IS DIVIDED INTO 2 PIECES. SPREAD EACH PIECE AND CUT IN 6 EQUAL PARTS. PUT A FILLING SPOON IN EACH AND TIGHTEN THE CORNERS IN THE MIDDLE. PLACE IN THE TRAY (ON BAKING PAPER).
GREASE OUTSIDE WITH BEATEN.
LET IT GROW AND THEN BAKE IN THE WARM-UP OVEN ~ 20 MINUTES (AT 180 DEGREES). THEY MUST BE BROWNED AND WELL GROWN. IT CAN ALSO BE FOLDED IN OTHER FORMS.
HN

GOOD APPETITE !

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

Very flyuffy frenc fries – traditional recipe with sour cream and jam

Ingredient:
400 g of cottage cheese
300 g flour
1/2 envwlope baking powder ( 1 teaspoon grated)
2 eggs
a pinch of salt
1 sachet of vanilla sugar
grated peel of a lemon

Furthermore:
approx. 500 ml oil for frying

To be served:
fermendet sour cream (sour) sweetened to choice vanilla powdered sugar

How to make fried Papanasi traditional recipe with sour cream and jam . How to make papanasi dough?

I weighed all the ingredients and put them at hand.In a large bowl I first put the cottage cheese.

I added whole eggs, salt, vanilla and grated lemon peel and mixed everything with a hand mixer. The mixture must be creamy and without lumps. I do not put sugar in the composition at all because if softens it and can lead to the scattering of papanas in the pan.
I sifted flour on top and added a teaspoon of baking powder. Homogenized everything by hand, without kneading much, obtaining a soft dough , slightly sicky. It should NOT be kneaded because it hardens! ( flour develops the gluten network and we don’t want that now). The tolerance margin for flour is +/- 10% , ie we can add or remove a maximum of 30 g of flour in addition or minus to the recipe ( a tablespoon with a tip) . Do not add flour without mercy because you change the recipe!
I covered the dough with plastic wrap applied directly on its surface and refrigerated it for 30 minutes . Rest and cold are good for them. The flour swells, absorbs liquids and the dough binds better.

How is fried papanas portioned and shaped?

Many people are accustomed to breaking pieces of dough to shape into palms, first in the form of a ball and then in a circle.
It seems to me that it takes too long and that even the papanas dont’t come out too even ( even if we work with scales). Hand modeling can lead to thicker , thinner or uneven ring thicness.The simplest is to cut them with a circular shape for donuts ( metal ring of 10 – 12 cm)
I floured the work table very little and turned the dough over on it. I sprinkled it on top with very little and turned the dough over on it . I sprinkled it on top with very little flour . With the twister I spread a sheet with a thickness of 2.5 cm.
Then I cut out the big circles. I got 8 pieces on the first stretch. We cut them as close as possible to each other so that we have minimal losses.
In the I cut the rounds with a metal dui ( about 3 cm in diameter).
I collected all the leftover dough from the dough ( including the balls cut in the middle that are too small to be fried separately), I shook then well from the flour on the back and compacted them. I stretched (8 cm) – to make 2 papanasi with 3 floors. From the reamining dough I shaped between the palms the balls that will stand on top.
Here’s wthat my dads look life , with the related balls.From 850 g of dough I got 10 papanasi with balls ( there were 8 but one fell on the floor and landed in the trash). The average is 85 g per ball papanas with everything.They are more elegant and proportionate . It’ s better to eat 2 than to get a big monster papanas as big as a plate.
How do papanas fry?
Papanas must be fried in an oil bath.I chose a deeper pan in wich I put a layer of oil with 2 fingers. I heated it to 170 C ( check with the special thermometer or with a small piece of dough) . It must not smoke but it must be well heated. Its temperature will drop suddenly after we fry the papanas. I fried 3 papanasi at a time , with their balls. I immediately reduced the flame to medium so that the papanas crust did not burn . I have to fry evenly and deply. An insufficiently hot oil will soak them with fat and one that is too hot will burn them prematurely on the outside and the middle will remain raw.
Papanas swell, grow nicely when fried. I float in the hot fat, I don’t sit on the buttom of the pan. After 2-3 minutes I returned them. The balls return on their own, without help . I fried them for about 2 minutes on the back.
I took out fried papaya with a foamer and transferred it to a tray lined with absorbent paper napkins. I continued similary until I fried them all. They are very tasty! Fragile, fragrant … dream! The cheese feels goog in them. Not to mention the flvors of lemon and vanilla!

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

Romanian Cabbage Rolls (Sarmale)

Traditional Romanian Cabbage Rolls are made with sour cabbage stuffed with pork and beef and little bit of bacon, the best cabbage rolls you will ever have.

INGREDIENTS

• 2 tbsp. vegetable oil
• 1 large onion chopped
• ½ cup long grain riceuncooked
• 2 lb. ground pork or whatever meat you prefer
• ¼ cup parsley chopped
• ¼ cup fresh dill chopped
• salt and pepper to taste
• 2 lb. sour cabbage leaves
• 15 slices bacon chopped
• 4 cups tomato juice

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute.
3. In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
4. Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that’s why I recommend cutting each leaf in half; otherwise you can use the entire leaf for one roll.
5. Fill each leaf with about a couple tbsp. of the meat mixture and roll. Repeat with all the remaining meat and cabbage. If you have any cabbage left over, chop it up and spread it over the bottom of a big pot.
6. Put all the rolls in the pot, add the chopped bacon in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pot with aluminum foil or a lid.
7. Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another 1 ½ to 2 hours. Serve hot with a bit of sour cream on top and with a side of polenta.

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

APPLES PIE

INGREDIENTS:

• DOUGH

9 SPOONS OF SUGAR

9 SPOONS OF OIL

9 SPOONS OF MILK

1 EGG

10 GR. BAKING POWDER

500 GR. FLOUR

• APPLE COMPOSITION

150 GR SUGAR

1 TEASPOON OF CINNAMON

1.5 KG APPLES

PREPARATION:

THE APPLES ARE CLEANED, GRATED AND MIXED WITH SUGAR ADD CINNAMON AND LEAVE IT ON THE STOVE UNTIL THEY NO LONGER HAVE THE JUICE. LET IT COOL.

MIX THE EGG WITH THE SUGAR. GRADUALLY ADD THE MILK AND OIL, ADD THE BAKING POWDER AND FLOUR.

THE DOUGH OBTAINED IS DIVIDED INTO TWO SHEETS.

SPREAD THE FIRST SHEET, ADD THE APPLES COMPOSITION AND THEN SPREAD THE SECOND SHEET.

BAKE AT 180⁰ FOR 20 MINUTES.

GOOD APPETITE!

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

Romanian Stuffed Peppers (Ardei Umpluti)

Peppers – We’re using medium sized yellow sweet peppers but if you can find any regular yellow bell peppers will work just fine.
Pork – We’re looking for ground pork, as fat as possible. The reason for this is so that our meat in the stuffed peppers is nice and juicy and not hard like a brick.
Rice – Use any kind you’d like just be sure it’s uncooked. I usually prefer to use a long grain rice.
Onion – Chopped up, be sure to look for something that cooks down well like white or yellow onion.
Egg – This will bind all of our filling ingredients together nicely.
Herbs – Fresh dill and parsley chopped up fine. The more fresh dill the better. Trust me on this one.
Seasoning – Salt and pepper to taste.
SAUCE
Tomato – Either puree and passata either can be used interchangeably in this recipe.
Sour cream – Just a dollop of this will add some creamy tang to our dish.
Water – To thin out our sauce and give us a better consistency.
Seasoning – Salt and pepper to taste.
How To Make Romanian Stuffed Peppers
Preheat your oven: Arrange a rack in the middle of your oven and preheat to 375 F degrees.
Prepare the peppers: Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom and they’ll stand up nicely.
Combine the filling: In a large bowl combine the ground pork, rice, onion, egg, dill, parsley, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up.
Prepare the sauce: To make the sauce whisk together the tomato puree with the sour cream, water, salt and pepper. Pour this over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers.
Cook the peppers: Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
Finish the dish: Serve these hot with lots of sauce and a dollop of sour

cream on top, along side some crusty bread for dipping in the sauce.

SLOW COOKER
Follow this recipe instructions listed above but instead of using a pot or dutch oven, place the peppers and sauce in your slow cooker.
Cook on low for 6 to 8 hours or high for 4 hours.
PRESSURE COOKER
Follow the directions as listed above but place your peppers on the trivet provided to prevent them from burning.
Close the lid of your pressure cooker according to the manufacture instructions.
Cook for 8 minutes on the manual setting and allow the pressure to release naturally when done cooking
How To Serve
If you want some carbs to bulk up this meal and soak up all that delicious sauce, I have a few suggestions.

Traditionally this meal is served with an extra dollop of sour cream and some good crusty bread.

Finish the dish: Serve these hot with lots of sauce and a dollop of sour cream on top, along side some crusty bread for dipping in the sauce.

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

LAMB TERRINE = DROB DE MIEL

Ingredients:

We need fresh lamb organs: 550 grams of lamb liver, lung, kidney, heart.You can add some chicken livers if you want to bake a larger terrine.

Spring herbs are very important – large bunches of spring onions and large bunches of spring garlic,too. We use for our Lamb Terrine the white part of the onions and garlic, but the chopped green leaves,too.

We will need 4 hard boiled eggs, obviously, without the shell. And 3 or 4 raw eggs, for bring all together, in a paste-like mixture.

We will need a tablespoon of vegetable oil and because the lamb organs are not so fat  we will add 80 grams of 82% fat butter, because the butter not only gives a great taste of our terrine, but improves its texture, too.

We will need a large bunch of fresh parsley, and a large bunch of fresh dill.

Of course, we will add salt and pepper  to taste.

For maximum of authenticity, we will use the caul fat of the lamb, also known as lace fat, is the thin membrane which surrounds the stomach internal organs of the lamb. The caul fat needs to be kept in a bowl with water, until we finish the preparation of all other ingredients.

     How to prepare:

We will start with the spring onions and garlic. We need to chop the white part and the leaves, too, but we will keep separately the white and pale green part and the chopped leaves, that we will need later.  Heat a large skillet on medium heat and add the oil. Then , 60 grams of butter, in cubes. Melt the butter. Add the chopped onions and garlic,for now, just the white and pale green parts. Saute on low heat until the onions and garlic soften , and then we will start to add the organs. We gonna start with the chopped heart, rinsed under cold water. Then, we gonna add the lungs, also cut in pieces and the spleen, if we have it. Mix with an wooden spoon and saute several minutes and then we gonna add the kidneys and the last one is the liver, because it needs the less time for cooking. Saute the organs with the onions and garlic for 5-6 minutes.  Let cool completely. Grind all with a grinder, the organs,the onions and garlic. Collect the mince in a large bowl and add the melted butter from the skillet, too. Now we gonna add to the mince in the bowl the chopped onion and garlic leaves. Mix well with a spoon, and add the finety chopped parsley and dill. Now we gonna start to add the eggs, one by one. Mix well after each egg added. The mixture will be dried enough, so we will need to add more eggs, that will be quickly absorbed. And finally, our mixture has that  paste-like texture that we need. Mix well and season with salt and pepper. And finally, we are ready to the next step.

Grease with butter a baking tray ( 25×12 cm) . Add half of the prepared mixture and press evenly in the tray. Add now the hard boiled eggs . On top of the hard boiled eggs, carefully add the remaining lamb mixture, and press it evenly, then smooth the top carefully.

The oven has to be preheated to 180°C. Now , if we use that caul fat, we gonna cover our terrine with it.

We gonna  bake the Lamb Terrine 45-50 minutes, until the crust is  golden brown.

The Romanian appetizer – Drob de miel – has to be serve completely cold. The subtle flavor comes from the fresh herbs, from the butter and the richness of the lamb taste.

Good appetite !

Doina Luiza Jalbă / Scoala ”G.E.Palade” Buzău/Romania

ROMANIAN MEATBALLS SOUR SOUP (CIORBA DE PERISOARE)

Romanian meatballs sour soup or Ciorba de Perisoare is one of the most traditional soups of Romanian cuisine and the pride of every Romanian cook. “Perisoare” means meatballs usually made with minced pork, beef, or a combination of both mixed with rice, egg, and spices, then boiled in the soup or ciorba.

INGREDIENTS

For Meatballs

▢1 lb ground pork or ground beef

▢1 egg

▢2 tbsp parsley chopped

▢1/2 tsp salt or to taste

▢1/2 tsp black pepper or to taste

For Soup

▢2 tbsp olive oil

▢1 large onion chopped

▢2 large carrots chopped

▢2 stalks celery chopped

▢1/2 tsp salt or to taste

▢1/2 tsp black pepper or to taste

▢2 tbsp tomato paste

▢4 cups pork stock

▢4 cups water

▢1/2 tsp vegeta or 1 chicken bouillon

▢3 tbsp lemon juice (from 1 lemon) or sour borcht

▢2 tbsp lovage chopped

▢1 egg beaten

▢parsley for garnish

INSTRUCTIONS

In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.

Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions soften and are translucent.

Season with salt and pepper. Stir in the tomato paste, then add the pork broth and water. Bring to a boil then add the meatballs one at a time.

Cook for about 10 minutes or until the meatballs are cooked through, they will rise to the top when they are done. Season with vegeta then add the lemon juice or sour borcht and lovage. Taste for salt and pepper and adjust as necessary. Very slowly pour in the egg in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. Cook for another minute then garnish with parsley.

Serve hot with a bit of sour cream.

RECIPE NOTES

Vegeta is a condiment of salt with flavor enhancers used a lot in soups. It’s a condiment that’s quite popular in Eastern Europe.

Lovage is a herb belonging to the parsley family, commonly used in Europe for flavoring foods. The leaves add an intense celery-like flavor to soups, stews or stocks. If you do not have it, simply omit it in the recipe.

Enjoy your meal!

Doina Luiza Jalbă/Scoala ”G.E.Palade” Buzău Romania

MARIAJOSÉ GUTIÉRREZ RUIZ

PÉREZ SALA SCHOOL, SPAIN

RECIPE: COD WITH EGGS AND CHICKPEAS.

CLICK HERE FOR THE VIDEO

It’s a typical dish from Catalonia, Spain. We eat it the Good Friday ( Easter Holidays)

INGRIDIENTS for 4 or 5 people

• 8 pieces of codfish
• 3 onions
• 6 eggs
• 400g of cooked chickpeas
• 3 garlics
• Toasted almonds
• A pinch of parsley.
• Olive oil.
• Flour
• A pinch of salt
• Water
• White wine

HOW TO COOK IT?

First, put flour on a plate and cover the codfish with it.

Secondly, fry the codfish in a pan with hot olive oil.

Third, chop the onions and the garlics and fry them in the same oil.

Forth, boil the eggs for 10 minutes. When they are cold, peel them and cut them in a half.

Fifth, once the onions are fried, add the chickpeas in the same pan. Next, add the toasted almond, the parsley and salt.

IT’S DELICIOUS!

2nd Primary School Nafpaktos

Spinach Pie

Components
For the dough

500 gr. hard flour, or g.o.x.
100 ml olive oil
20 ml vinegar, from white wine
10 gr. granulated sugar
1 1/2 tbsp. salt
210 ml of water
200 ml olive oil, for spreading
For the filling

2 tbsp. olive oil
3 spring onions
1 kg of spinach, washed
1/2 bunch mint
1 bunch of cauliflowers
4 kg oregano
1/3 bunch dill
lemon zest, from 1 lemon
500 gr. slice
200 gr. cream cheese
pepper, enough
salt

Execution Method
For the dough

In a mixer with the hook add the flour, olive oil, white wine vinegar, sugar, salt and water.
Beat for 5 minutes. If we do not have a mixer, we can mix the ingredients with our hands for 5 minutes.
Once the dough starts to come together and come off the walls of the bowl in 5 minutes, remove it from the bowl.
Our dough should be soft and elastic.
Put the dough in another bowl and cover it with a film.
Set aside to rest for 30 minutes.
For the filling

We need a non-stick pan over medium to high heat.
Add a little olive oil. Coarsely chop the spring onions.
Add them to the pan and stir until soft.
Add the spinach which we break into pieces with our hands and mix. Saute until all its liquids have evaporated.
Transfer to a bowl.
Coarsely chop the mint and add it to the bowl.
Add the cauliflower, oregano, dill, zest of 1 lemon, feta cheese which we break with our hands, cream cheese, plenty of pepper and salt.
Stir and our filling is ready.
To open our sheet

Preheat the oven to 190 ° C in air.
Once our dough is ready, transfer to the workbench and divide into 6 equal pieces. Sprinkle semolina on our counter.
We start with a rolling pin to open the first of our 6 doughs until it has a diameter of 40-50 cm.
If we see that the dough sticks, add more semolina.
We always open the dough, turning the rolling pin towards us.
In the first 5 sheets we are not interested in its shape except for the last one that we use to close our pie.
Once we open our dough, we cut it into 4 pieces. Follow the same procedure for the other 4 doughs.
Grease a round pan with a diameter of 30 cm with olive oil.
Spread the 4 pieces from the first sheet in the pan.
Sprinkle with olive oil without touching the brush on the leaves. We must not touch them with the brush so that air can enter and the leaves do not stick to each other. This way our leaves will become more crunchy.
We need about 200 ml of olive oil to spread our leaves in total.
Repeat the process for another 2 sheets so as to create the base of our pie.
First we create walls in our pie and then we fill the gaps of the pie with the pieces of dough, thus creating textures in our pie.
Spread the filling well over the entire surface of the pan and sprinkle with olive oil. Continue with the same process for 2 more leaves, putting them on top of the filling, covering the spinach.
We pay great attention to the last sheet that we have left whole.
We put it on top and turn the edges inwards with our hands.
We carve our pie with a knife.
Sprinkle with the remaining olive oil and it is ready to cook.
Bake for 45-60 minutes or until crispy and browned.
Cut into pieces and sprinkle with olive oil.