Recipes related to traditional celebrations. OURINHE.

Recipes

related to traditional celebrations.

Project number 2018-1-ES01-KA229-050254

COORDINATING SCHOOL: Ies Pobra do Caramiñal - Spain Coordinator: J. Angel Vidal PARTICIPATING SCHOOLS -1o EPAL KARDITSAS, KARDITSA - Greece.

Coordinator: Sokratis Pappas.

- MEHMET MUNEVVER KURBAN ANADULU LISESI, MERAM/KONYA, Turkey Coordinator: Banu Bildirici - TAMSALU GYMNASIUM, Tamsalu - Estonia.

Coordinator: Anne Kraubne - ADLIP, MADALENA DO PICO. Ilha do Pico - Azores Coordinator: Maria Silva

Throughout history, each human group has developed its own culinary customs and traditions around the products that nature provided or those that they learned to cultivate and elaborate.

And because of man's unavoidable need for food, offering food to guests is everywhere a widely recognised and expected sign of hospitality.

Over the centuries, various rituals have been developed around food and its preparation. Some practices involve in the ritual the knowledge necessary for the correct preparation of food that otherwise could be dangerous to eat. Religious rituals also often involve some form of food intake.

But it is in the popular festivals and family celebrations where we find the greatest diversity of recipes, many of them strange in their names and ingredients, linked to seasonal products and often with preparations so elaborate that they are only prepared on holidays, when family and friends gather, and the hosts want to feast their guests with refined and abundant delicacies.

Often, during these long hours of preparation, songs were sung and stories were told. Thus a symbiotic relationship was created between gastronomy, music and stories.

Within the activities of the OURINHE project, we have tried to know and preserve some of these recipes and stories. Unfortunately the songs do not fit in this small recipe book, and many of the stories could not be transcribed due to the unfortunate circumstances in which the project was terminated because of COVID-19.

We only hope that you can enjoy some of these recipes with your friends and family, with as much love as has been put into them for generations.

Bon appetit!

STARTERS. Traditional yogurt soup Okra Soup (Bamya Çorbası) Shrove tuesday soup Traditional Estonian pea soup Soup of Galician cocido Sprat sandwiches Bolos do pote “Vésperas” (Holy Ghost Breads) from Pico “Rosquilhas” Pico Style Pumpkin Pie (Corfu) Corn Bread (Bolo) Pico Style

MAIN COURSES Fried cod with skordalia(garlic) – the greek ‘fish and chips’ Courgettes stuffed flowers Kleftiko Traditional new year's meat pie Stuffed Squids Galician “cocido” Octopus Stew Pico Style Grilled Limpets Azorean Style Pico Island Fish Stew Su boregi Ashure orNoah’s Pudding Eetli ekmek Roast Beef from Pico Barley porridge Minced meat cutlets

DESSERTS Galaktoboureko Venizelika of Limnos Revani with mastic liqueur Bougatsa Shrove tuesday buns Karask (barley meal and sour milk cake) Kama Filloas Carnival Ears Sweet Rice from Pico Sweat Pears Salep Gingebread cookies Strawberry dessert

Starters

Okra Soup (Bamya ÇorbasĹ) Ingredients Dried okra -Onion 1 large size Butter or margarine 4 tablespoon Tomato 3 medium size Water 5 cup Salt 2 teaspoon Lemon juice 3 tablespoon Black Pepper 1/2 teaspoon

150 gr 100 gr 40 gr 360 gr 1 kg 12 gr 30 gr 1 gr

Preparation *Cut onion into half. Slice into 2 mm thick slices. *Saute onions in melted margarine for 4-5 minutes, stiring occasionally. *Peel and cut tomatoes into 1 cm (1/2 inch) cubes. Add to onions; mix. *Season with salt. Add water. *Simmer until tomatoes are tender. Bring to boil. *Cut off stems of okra. Stir in boiling vegetable mixture with lemon juice. Reduce heat. Cover and simmer for 20 minutes or until okra is tender. *Sprinkle with black pepper just before serving.

TRADITIONAL YOGURT SOUP Ingredients • • • • • • • • •

½ cup ricewashed and rinsed ½ cup boiled chickpeas 5 cups water 1.5cupplain yogurt 1 eggroom temperature 1 tbsp flour 1tspsalt more if needed 2 tbsp butter 2 tbsp dried mint

Preparation • Place the rice and 3 cups of water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked.

• In a large bowl, mix yogurt, egg, flour and salt.

• Once the rice is cooked and has broken into very small pieces, turn the heat off.

• using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well.

• Add boiled chickpeas into the pot.

• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium.

• Boil for 15 minutes stir it occasionally.

• In a small pan, melt the butter and saute dried mint for about 30 seconds.

• Add sauteed mint and butter to the simmering soup. Stir well.

Serve Turkish yogurt soup warm..

Soup of galician “cocido�

Ingredients - 1 or 2 l of water of Galician cocido (see the recipe in this book) - Soup noodles Just boil the noodles into the water.

According to many gourmets, we would have to go back to the 2nd and 3rd centuries BC to talk about its origins. It is considered to be, along with gazpacho or garlic soup, one of the oldest foods in Spain.

Nutritional value Broth: - Energy: 7 Kcal - Protein: 1.1 g - Lipids: 0.22 g - Carbohydrates: 0.04 g - Sugars: 0 g - Fiber: 0 g Noodles: - Energy: 385 Kcal - Protein: 12.9 g - Lipids: 1.5 g - Carbohydrates: 78 g - Sugars: 2.9 g - Fiber: 4 g

SHROVE TUESDAY SOUP Ingredients: - (broth from 1 kg of pork) - 0,5 litre boiled/stewed Sauerkraut.

- 100 g prepared or canned beans - 1 dl prepared, pre-cooked barley groats - 100 g dried plums - 1 onion - 1 glove garlic - 50 g butter - salt, pepper, bay leaf, mustard. If cabbage has not enough acid, add some vinegar or lemon/cranberry juice

PREPARATION AND COOKING Melt butter, and add chopped onion, garlic and prepared barley. Mix and add boiling water (or /and broth) - Cook until barley is soft - Add plums, prepared beans, and sauerkraut. Let simmer and flavours blend.

- Season finally

These days the most important and popular Shrove Tuesday food is pea soup and buns with whipped cream.

They are served at schools and kindergartens, and at home.

TRADITIONAL ESTONIAN PEA SOUP Ingredients: - 500 g pork, best is (smoked) leg or ribs or pork belly - 0,5 glass of pearl barley - 400 g dried yellow peas - 1 onion, sliced - 2 carrots, sliced - for seasoning salt, mustard, pepper, garlic

PREPARATION AND COOKING One day before, put peas and barley to soak in to cold water - Put all ingredients in to pot and add 3-3.5 litres of water - Bring to boil and remove the foam - Decrease heat and let soup to simmer at a low heat min 2 hours - Season and serve

Bolos do pote Ingredients ● water used to prepare the Galician cocido (see this book) ● Maize flour ● basil ● 1 onion ● 100 grams of bacon 1. Before adding the vegetables to the pot, remove the water from the meat and keep it warm, continuing to cook the Galician cocido as usual.

2.Put a frying pan on the heat with the bacon cut into strips and a finely chopped onion, let the bacon fry well and release as much fat as possible.

3. Put the corn flour in a bowl and add hot stock water until you get a dough that allows you to work with it. Add the chopped basil and mix well.

4. Take a little dough in your hand and flatten it out, and in the middle add a bit of onion, golden bacon and a little bit of the fat that was released when you fried it. Form a ball so that we have the onion and the bacon in the middle.

5. Form all the balls. Set aside.

6. When the stew is almost ready, i.e. the vegetables and potatoes are almost cooked, put the "bolos do pote" into the pot, making sure they are well covered by the broth. Let the stew boil.

7. When the skittles come up, they will already be cooked.

Nutritional information: Maize flour: 369 Kcal Protein: 8.7 g HC: 76 g Fibre: 3 g Lipids: 2.7 gr Basil: 19 Kcal Protein: 2.7 g HC: 0.1 g Fibre: 3.9 g Lipids: Tr. 1 onion: 33 Kcal Protein: 1.2 g HC: 7 g Fibre: 1.8 g Lipids: 0 g 100 g Bacon: 469 Kcal Protein: 12.5 g HC: 0 g Fibre: 0 g Lipids: 46.6 g

Bolos do pote The "bolos do pote" is another of the typical dishes associated with the Galician cocido, in many areas of Galicia it is also called "petotes". The "bolos do pote" were the substitute for the bread and the accompaniment to eat the cocido. The name comes from Bolos = small balls and Pote = pot where the Galician stew is usually prepared.

“Vésperas” (Holy Ghost Breads) from Pico       

Ingredients: 5 kg flour 6 eggs 250 grs butter 2 tablespoons lard 3 tablespoons yeast 500 grs sugar salt

Preparation: Beat the eggs with the sugar and add the melted butter and lard.

Add the flour and then the yeast dissolved in water.

Knead this dough very well, and, if necessary, add some more water for it to become softer.

Divide the dough into 12 balls and knead each one at a time.

Make the breads (bolos), round and flat, which are usually decorated with the Holy Ghost symbols/stamps (because they are produced for this yearly celebration).

Cover them and let them rise.

Bake in a preheated oven of medium temperature.

“Rosquilhas” Pico Style       

Ingredients: 10 eggs 200 gr sugar Lemon zest, to taste A bit of brandy 1 kg flour 1 tablespoon yeast 200 gr butter

Preparation: Mix the eggs with the sugar, the butter, the lemon zest, a bit of brandy, the flour and the yeast. Knead this dough very well. Cover it and let it rise for an hour or even more. After it has risen, the dough should be cut into two portions, which should be left to rise a bit more (30 minutes) on the table. After this process, you should give them the final shape, making a whole in the middle and opening it as much as possible, so that it doesn’t close in the oven. Take them to hot oven for about 30 minutes.

After taking them from the oven, brush the “rosquilhas” with melted butter.

SPRAT SANDWICHES Ingredients: - slices of rye bread - marinated sprat fillets - butter - boiled eggs - green onions and fresh herbs or onion slices

PREPARATION AND COOKING Butter the bread, add the fillets, egg slices and sprinkle with green onions and fresh herbs or add onion slices.

A well-known Estonian open-faced sandwich.

These sandwiches are very often served at festive occasions.

Corn Bread (Bolo) Pico Style    

Ingredients (for 1 “bolo” 25 centimeters in diameter): 240 gr corn flour (preferably yellow) + flour to sprinkle over the countertop while you flatten the corn bread “bolo” 120 gr wheat flour “Type 65” (not self-raising) + flour to add on as you mold the dough ball 240 ml boiling water 1 teaspoon salt

Preparation: In a bowl, resistant to heat, mix both kinds of flour and the salt.

Boil the water and pour part of it over the flour. Mix well with a wooden spoon to scald the flour.

Note: The consistency should be identical to normal bread dough.

Slowly add the remaining water, mixing well so that lumps are not formed. Leave the dough to rest until it cools.

Make the dough bread, add some wheat flour and knead it again with your hands until the flours are well wrapped, before you mold the final ball. Then you spread it on a surface sprinkled with corn flour, and shape it to 25 cm in diameter and 2 cm in hight.

You can either bake it in a clay pan or dish, on the stove burner, turning it over on both sides; or you can bake it in the oven, which is the traditional way.

Notes: Wet your hands before forming the dough ball, because it helps to avoid the dough from sticking to your hands The corn breads usually bake in a wood oven – or in a clay dish – until they show small bubbles, which is a sign that they are baked.

The breads cooked in the clay dish must be turned over so they are cooked on both sides. The ones that are traditionally baked in the oven do not need this process.

In this recipe 2 portions of corn flour to one portion of wheat flour are used.

This could be a good place for your own recipe.

Main courses

Courgettes stuffed flowers Ingredients: 250gr rice 1 big onion 3 tomatoes 3 courgettes peppermint salt, pepper 30 courgettes flowers

We prepare the stuffing in a bowl We grate the vegetables and add half of the olive oil, the rice, the peppermint, the salt and pepper. With a teaspoon we stuff the flowers.

We put about half a teaspoon in each. We then lay them in a small pan.

We add the rest of the olive oil and enough water to cover them.

We put a plate on top of them to keep them steady while cooking.

We cook for about 20 minutes in strong heat and then we lower the heat to medium.

Serving In the traditional Greek manner.. which is with a potato garlic mash.

Try and enjoy!

KLEFTIKO Ingredients: 1,5 kilo cod, salted, bones removed - skin on 200 g all-purpose flour, for dredging fish seed oil, for frying salt, pepper frying batter potato and garlic dip (‘skordalia’) French fries

1. To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.

2. Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.

3. Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C. 4. To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)

5. Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.

6. Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.

7. Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is.

Fried Cod with Skordalia(Garlic) – The Greek ‘Fish and Chips’

A Greek celebration cannot be complete without a national dish. The traditional food on Greek Independence Day and Annunciation Day is fried cod with skordalia.

Ingredients 1,5 kilo cod, salted, bones removed - skin on 200 g all-purpose flour, for dredging fish seed oil, for frying

salt, pepper

frying batter

potato and garlic dip (‘skordalia’)

French fries Preparation Desalt the codfish. Prepare the frying batter.

Lay the desalted codfish on a working surface and pat dry with paper towels.

Cut it in to bite sized pieces, keeping them as similar in size as possible so they can all cook at the same time.

Spread the 200 g of flour in a container. Add some salt and pepper and mix.

Dredge the pieces of fish in the flour mixture, until completely coated. Shake off any excess flour. Add a generous amount of vegetable oil to a pan and heat to 180*C (350* F). Dip the pieces of fish in to the frying batter to coat completely. Let excess batter drip off.

Carefully add the fish to the hot oil. Dip half of the piece in to the oil, gently move it around a little and when it puffs up a little you can release the other half in to the pan.

Remove any bits of batter so that they don’t burn.

Fry until they are golden on the first side.

Turn them over and fry until they are crunchy and golden on the other side also.

When ready, remove from pan and place on paper towels so they can drain from any excess oil.

Serving In the traditional Greek manner.. which is with a potato garlic mash.

Try and enjoy!

Traditional New Year's meat pie

The traditional New Year's pie is the symbol of the New Year table.

According to the Orthodox Christian tradition, the custom of the coin placed by the housewives in the pie comes from Caesarea, the birthplace of St. Basil, where he was bishop.

The custom of Basil pie can also be related to the festive bread of the Greek antiquity, which was offered by the Greeks to the gods at the beginning of large agricultural festivals.

The New Year's meat pie is a version of the Basil pie that used to be made in Thessaly, but it is still an integral part of tradition in many households nowadays.

Except the coin, the housewife used to put in the pie seeds or a branch of vine or a straw, according to the family's occupation. In the past, Constantine gold, silver and gold coins were put in the pie.

According to New Year's tradition, the pie is cut and divided in a ritualistic manner on New Year’s Eve. The homeowner, after having made the sign of the cross on the pie three times with the knife, made as many pieces as possible for the family members, plus the pieces dedicated to Christ, Virgin Mary, Santa Claus (called St Basilis in Greece), home and migrant members of the family.

Anyone who got the seeds would have a great crop the next year. If someone found the tree branch, he would have many trees and vines, and the one who found the straw he would have many animals. But the one who found the coin would be the lucky member of the family for the whole year. If a family had a member abroad or in the army, they would have to bring an extra plate, glass, fork and spoon to the table.

Today in modern social life, pie-cutting takes on the character of professional and social obligations, and is often cut after the New Year.Greek celebration ‌.

Galician “cocido” Ingredients (8 people) ● 1 Kg chickpeas. ● 2 Large cabbages or turnip greens ● 2 salted pork tongues. ● 1 cachucha. ● 1 Galician beef shank. ● 1 kg of Galician potatoes ● 1 little bit of unto. ● 8 chorizos. ● 2 pig's ears. ● ½ shoulder of pork ● 2 salted pork tails. ● Water and salt.

Initial preparation: 1. Two days before preparing the stew, the salted parts of the pig must be soaked: The ear, tail, hind leg and shoulder, changing the water at least once. 12 hours before we put the chickpeas to soak.

2. Add the water to a pot, a large pot. Put it on the heat and when it starts to boil add the chickpeas. After a while, add the pieces of pork and beef, except for the chorizo.

3. Leave everything to cook over a medium heat for about 2 hours. When it is half cooked, add salt and remove the meat as it is done. Normally, first the ear is ready, then the tail, the veal, the "cachucha" and finally the shoulder of pork.

4. All the meat is prepared in a dish while the stew is being made. Cut the "cachucha" into slices and the rest of the meat into equal pieces.

Final preparation: 1.

In another pot we cook the cabbages with the whole leaf. Whole potatoes and chorizos on top 2.

During cooking, the foam is removed to remove the fat from the broth. Remove the chorizos after approximately 20 minutes.

3.

Leave for 10 more minutes and the stew is ready.

4.

Normally, put the stew on several trays, put the pork on one tray, the beef and chorizo on another, the vegetables and potatoes on another tray and the chickpeas on another tray..

Galician “cocido�

Values per 100 g: Chickpeas: Calories 364 Protein 19 g Carbohydrates 61 g Sugars 11 g Total fat 6g Cabbage: Calories 25 Protein 1.3g Carbohydrate 6g Sugars 3.2 g Total fat 0.1g Pork tongues: Calories 271 Protein 24g Carbohydrates 0g Sugars 0g Total fat 18.0g Cachucha (pork): Calories 540 Protein 20.4g Carbohydrates 50.6g Sugars 0g Total fat g Shank (pork): Calories 333 Protein 28g Carbohydrates 0g Sugars 0g Total fat 22g Ear (pig): Calories 166 Protein 15g Carbohydrates 0g Sugars 0g Total fat 10g Lacon : Calories 213 Protein 19g Carbohydrates 9g Sugars 0 g Total fat 10g Tail (pig): Calories 378 Protein 17g Carbohydrates 0g Sugars 0g Total fat 33g Potato: Calories 86 Protein 1g Carbohydrates 20g Sugars 0g Total fat 0g Unto: Calories 891 Protein 0g Carbohydrates 0g Sugars 0g Total fat 99g Chorizo: Calories 415 Protein 23g Carbohydrates 2g Sugars 1g Total fat 35g Total: Calories: 2482 Protein 191.4g Carbohydrates 148.6g Sugars 15.2g Total fat 198.1g

Octopus Stew Pico Style           

Ingredients: 1 medium octopus cut into pieces 1 large onion 1 ripe tomato (without skin or seeds) 3 tablespoons tomato pulp 100 ml red wine 3 garlic cloves 50 ml olive oil Chopped parsley or chives 2 cloves Salt, to taste Pepper, to taste

Preparation: Begin by chopping the onion and the garlic and sauté them in olive oil in a pan. When the onion begins to brown add the pulp, the minced tomato and the octopus. Let it simmer for about half an hour in medium heat. Stir it every once in a while.

Then, add the wine and the seasonings. Let it cook for another 30 minutes in medium/low heat.

Serve it sprinkled with chopped parsley or chives, accompanied by rice or potatoes and broiled vegetables.

Grilled Limpets Azorean Style    

Ingredients: Limpets (10, médium size, per person) ½ bar of butter (with salt) 1 garlic head Chili paste, to taste

Preparation: Place the limpets, for a few hours, in a bowl with water and salt, to take away any sand which they may have.

Chop the garlic cloves, finely, and place aside.

Place the limpets in a tray or grill, heads up, so the broth doesn’t spill.

On each limpet, place some chopped garlic, a teaspoon of chili paste and a piece of butter.

Another way to do this is to melt the better with the garlic and the chili, and then spoon this broth over each limpet.

Place the tray in hot oven until the limpets start to separate from the shells. As soon as this happens they are ready.

Serve them while hot, in the tray where they were grilled, with good quality bread! Preferably corn bread.

Pico Island Fish Stew         

Ingredients: 1 onion 1 tomato Parsley Salt, to taste White pepper, to taste Salt water fish Bread Butter Mint leaves

Preparation: Season, with salt, the fish which should be cut into big pieces (it should be salt water fish, with scales) and preferably the day before it is cooked.

In a pan, place enough water to cook the fish, the chopped onion, the tomato (or tomato pulp or paste) and the parsley. Let it boil. When the water is boiling, add the fish.

If the fish you are using is lean, you can add some olive oil to the water. When the fish is cooked, take it from the broth and place it in a platter, and serve it immediately.

You should taste the broth to check if it has enough salt, since it was seasoned from the day before.

In a platter or bowl with a lid, place some sliced bread with butter spread on it and mint leaves on top and pour some of the fish broth (the water in which the fish was cooked) over it.

The rest of the broth is served, after it has been strained, in mugs. You drink this broth to accompany the fish and bread meal.

Ingredients:  10 flour sheets (a mixture of flour and water turned into dough, spread out into very thin layers)  1 kg pork meat cut into small pieces  3-4 pork loins cut into small pieces, optional  5 leeks, finely chopped  5 tbsp olive oil  3 eggs  500 gr ‘feta’, optional  Salt and pepper 1. In a frying pan heat the olive oil and simmer the meat at a high temperature, stirring frequently until it is no longer red.

2.

Add the leeks, salt, pepper and continue simmering until lightly softened. Add a glass of water and simmer until the liquids are gone. Remove from the heat and let it cool. In the meantime we are preparing the sheets.

3. Once the filling has cooled, mix the eggs together and pour them into the meat.

4. Add the ‘feta’ into crumbs, optional.

5. Sprinkle half the sheets on a buttered baking sheet one by one in layers.

6. Spread the filling evenly.

7. Cover the pie with the remaining sheets. We cut as many pieces as the visitors at the table.

8. Butter the surface well and bake in a pre-heated oven at 200C until the pie turns brown.

SU BOREGI Ingredients For dough *5 eggs *300 ml water *1tea spoon salt *flour For dough * a big pot cold water * a big pot boiling water * strainer For Filling *400 grams feta cheese or minced beef *1/2 bunch parsley

Preparation Su bรถreฤ i 'water bรถrek' is one of the most common types of pastry where the dough is boiled briefly in large pots, then a mixture of feta cheese, parsley and oil or minced beef is scattered between the layers resembling the makings of a lasagne in some ways.

The whole thing is brushed with butter and baked in a wood-fired oven preferably.

Ashure orNoah’s Pudding Ingredients Pudding *500gr wheat grains *20 gr dry beans *50 gr rice *200ml milk *1 table spoon honey *500 gr sugar *100 gr raisins *1 pinch salt *1 pinch black pepper

*200gr chick peas *1apple ,1 orange *100 gr dry apricots *1 stick namon *6 cloves

To garnish *100 gr dry apricots *100 gr dry figs *1 pomegranate’s seeds *100 gr almond peeled *100 gr walnuts coarsely chopped *100gr nuts coarsely chopped *1 table spoon pine nuts *1 table spoon cinnamon powder * 1 table spoon sesame seeds *1 table spoon coconut flakes *1table spoon currants Preparation The night before 1.Wash half a kilo of wheat grains about 7-8 times until running water runs clear. Boil about 10 cups of water and add the grains. Cook about 10-15 minutes. Close the heat and keep the grains in this water overnight.

2.In a separate pot wash the beans and soak them in water overnight.

3.In a separate pot wash the chick peas and soak them in water overnight.

Preparation On the day 1.Choose a really big pot and put the grains and the water (if any left). Add hot water to cover. Start boiling. Once it boils reduce the heat.

2.Cook the beans in a separate pot/pressure cooker until they are edible. When cooked drain and set aside. You may choose to use canned beans, but don’t forget to wash them before adding to the wheat grains. Don’t boil them separately if they are canned.

3.In a separate pot/pressure cooker cook the chick peas until they are edible. When cooked drain and peel the skins. A gentle squeeze will be enough to do this. You may choose to use canned chick peas, then you won’t need to boil them separately.

However make sure you wash them and peel them before you add to the wheat grains.

4.Add the beans and the chick peas to the main pot with the grains.

5.Wash and add the rice to the main pot.

6.The main pot should be in your focus. You can add warm water if necessary. You should occasionally stir, so the bottom doesn’t stick and the ingredients are mixed well.

7.Take out the rind of an orange, peel the white part out and then cut to small pieces.

Cook for 5 minutes, drain and add to the main pot.

8.Peel the remaining orange. Cut to small cubes and add to the main pot.

9.Peel an apple. Cut to small cubes and add to the main pot.

10.Heat the milk and add to the main pot.

11.Add a table spoon of honey.

12.Add a pinch of salt, black pepper.

13.When main pot starts to look like a watery pudding add 500 grams of sugar and cook for another 20 minutes.

14.Cut half of dried apricots to small pieces and add to the main pot.

15.Add 1 stick of cinnamon to the pot, later discard before serving.

16.Wash and add half 100 grams of raisins to the main pot.

17.In a small pot, put 6 cloves and add water to cover. Boil, drain and add the water of the cloves to the main pot. Discard the cloves.

18.Cook for 5 more minutes. Close the heat and let it cool for about 15 minutes.

Garnish 1.It is believed that the asure must have 40 ingredients. So it is actually up to you the way you garnish it. You can either keep it simple or you can use all that comes to your mind and that your kitchen has.

2.Cut the dried apricots to small pieces.

3.Cut the figs to small pieces.

4.Put the Noah’s pudding to small bowls once it cools and decorate with all or some of the items listed under “garnish”.

Ashure is a Turkish dessert porridge that is made of a mixture consisting of grains, fruits, dried fruits and nuts. In Turkey it is made all the year and served especially during Muharram,the first month of the Islamic calendar, Traditionally, Ashure is made in large quantities to commemorate the ark’s landing and is distributed to friends, relatives, neighbors, colleagues, classmates, among others, without regard to the recipient’s religion or belief system as an offering of peace and love.

Noah’s pudding, arising as it does from a story common to the Abrahamic faiths of Jew, Christian and Muslim, symbolizes the unity of humans to each other and to their Creator.

Ashure porridge does not have a single recipe, as recipes vary between regions and families.

Traditionally, it is said to have at least seven ingredients. Some say at least ten ingredients in keeping with the theme of “tenth”,

Boza Ingredients • • • • • • •

2 and 1/2 cups bulgur ½ cup rice 15 cups water ½ teaspoon instant yeast 1 tablespoon sugar 1 and 1/2 cups extra sugar Cinnamon and roasted chickpeas for topping

Preparation 1.

2.

3.

4.

5.

6.

7.

8.

Fill a large and deep pot with 14 cups water.

Wash bulgur and rice very well, add them into the post and boil until mushy.

Strain them using a fine strainer and pressing with a spatula.

Throw the dregs away.

Let it sit uncovered away from the sun for about 2 hours.

Mix 1 tablespoon sugar and yeast with 1 cup water and add into the pot.

Cover it with the lid.

Let it sit in a cool place for about 20 hours stirring every once in a while.

Add the rest of the sugar after 20 hours and stir well.

Keep it in refrigerator.

Central Asian Turks began to make boza in the 10th century. In the 16th century boza was banned by Sultan Selim II because of the opium used in the mixture. Also in the 17th century, boza got its share from the alcoholic drinks prohibition of Sultan Mehmet IV since excessive fermentation caused a higher alcoholic level.

In the 17th century Turkish traveler Evliya Çelebi reported that boza was largely drunk by janissaries in the army and it contained a low level of alcohol. So, it was tolerated due to its warming and strengthening effect for the soldiers.

In the 19th century, the sweet and non-alcoholic version became popular at the Ottoman Palace, and also in society.

Turkish Boza is one of those very traditional drinks and it’s typically sold in winter although it’s not a hot drink. It’s associated with cold days and snow because it has a warming effect, but I think it would be a great summer drink too since it’s served cold. It is a malt drink made from bulgur and it’s so rich in carbs. It’s almost as thick as a pudding with a sweet and tart flavor.

You might find it weird when you first try it, but then you easily become addicted before you realize! It was known as a great drink to warm and strengthen your body. You don’t feel cold and you get stronger as you drink Turkish boza!

What’s more, it is suggested to new moms since it increases breastmilk quite lot.

ETLÄ° EKMEK Ingredients For crust *1 cup lukewarm water *1/3 cup cooking oil *1 tsp active dry yeast *1 tsp salt *1 tsp sugar *all-purpose flour (approx 2.5-3 cups).

For topping *10 oz ground beef *1 onion, finely chopped *2 tomatoes, finely chopped *4 pepper, finely diced *Salt *Black pepper’nPaprika *Cumin powder *Red crushed pepper (depends on you) Preparation To make the dough * Combine warm water, sugar and yeast in a mixing bowl, add salt and oil. Gradually add flour until it is nice and soft dough like pizza dough.

Let it rest for at least 5 minutes. *Meanwhile, put ground beef, chopped onion, green peppers and tomatoes in food processor and process it until smooth. ( all the ingredients must be chooped by a special double handed knives) *Grab some dough big as a small egg and roll it out oval shape as thin as you can. It is supposed to be very thin. Spread ground beef topping evenly on top of dough you rolled.

When you finish all dough and topping, place them on lightly greased baking dish or cookie sheet. Bake in a oven heated by wood fire until golden brown and crispy.Some bakers make the dough more than a meter long. Before you serve it slice them into medium squares and serve with AYRAN!

Roast Beef from Pico          

Ingredients: 2 kg of beef (Leg) 1 l water 0,5 l white wine 1 garlic head 2 onions 1 tablespoon tomato paste Paprika powder piripiri 100 grs butter 50 grs lard (optional)

Preparation: Season the beef with the chopped garlic, and all other seasonings.

Marinate it in wine and water and leave it until the next day. Place it in a roasting pan with the butter, lard and the marinade. Place in hot oven, and turn the beef over every once in a while so it roasts on all sides.

This roast beef is very popular in the Azores, and it is traditionally part of the Holy Ghost celebration meal.

BARLEY PORRIDGE INGREDIENTS:

3 DL OF HULLED BARLEY 75 GRAMS OF BUTTER 7-8 DL OF WATER (OR STOCK) FOR SERVING (OPTIONAL) 2 ONIONS 100 grams of bacon

PREPARATION AND COOKING Wash the barley in hot water and leave it to drain. Melt the butter in the pot and add the barley, heat it for a few minutes. Add hot water (or stock), season it with salt and stir properly. Cover the pot with the lid and cook the mixture on the stove at a low tempreture for 40 minutes or until the barley is soft. Alternatively, cook it in an oven at 180â ° C for 40 to 45 minutes.

Garnish with fried onions and bacon (optional).

MINCED MEAT CUTLETS (MEATBALLS) Ingredients: 3 slices of white bread or 1 dl of white bread crumbs 2 dl of liquid – water, sour cream or cooking cream 1 chopped onion 500 grams of minced meat 1 egg 1 tablespoon of salt Crushed black pepper Oil for frying

PREPARATION AND COOKING Put the slices of bread or breadcrumbs into the bowl, add liquid and leave it for 5 minutes.

Chop the onion and fry gently if preferred.

Add the minced meat, egg, breadcrumbs and all the seasoning.

With wet hands make cutlets and fry until cooked.

DESSERTS

Venizelika of Limnos Ingredients (for 40 pieces): 250 gr almond flour 70 gr melted chocolate 60 gr liqueur of sour cherry 150 gr icing sugar 50 ml brandyTopping: Frosting: 500 gr vanilla In a medium – sized bowl, we transfer the almond flour, the icing sugar and the chocolate. Mix the ingredients together and add the brandy and the liqueur of sour cherry. Mix again making sure all the ingredients are well combined. Wet your hands with brandy and form balls with the dough.

Let them dry for 24 hours and frost with vanilla which is already hot (bain marie).

Roll the balls one by one so the filling is fully coated with frost. Get them out and let them in a plate. Decorate them with a line of vanilla.

Attention: The vanilla had not to be boiled.

If you ‘ll see that is going to boil you had to remove the pan.

Revani with mastic liqueur Ingredients: Dough: 250 gr. semolina some unsalted softened butter for the form 6 eggs 150 gr. sugar zest of a lemon 100 gr. all-purpose flour Topping: 100 gr. grinded pistachios Syrup: 300 gr. sugar, 300 gr. water, 150 ml. mastic liqueur

Preheat oven to 170°C. Mix together the eggs and the sugar until you have a smooth paste. Stop mixing and add the semolina, flour and the lemon zest. Mix with rubber spatula (mariza).

Flour and grease cakes’ form before setting the mixture on it. Transfer the dough and place in the form in the preheat oven for 20 min. or until nicely golden.

While the revani is baking prepare the syrup. Place the syrup ingredients in a deep skillet and bring to a boil for 3 min. Remove the syrup from the heat and place to cool until ready to use. Add the mastic liqueur.

When the revani is baked and nicely golden remove from the oven and directly pour the syrup over the revani. Wait until the syrup is fully absorbed before serving.

Bougatsa Ingredients: Bougatsa: 400-450gr phyllo dough 2 eggs and 2 yolks 1 kg milk 2 vanillas stick 230gr sugar 100gr melted butter 160 gr corn flour ½ teaspoon of salt Topping: ground cinnamon; icing sugar

Pour into a saucepan 3 cups of milk, salt, sugar and the vanillas and bring to the boil. In a large bowl add the eggs, yolks and the corn flour. Whisk until the ingredients combined.

Right before the milk comes to boil, ladle 1/3of the milk into the flour mixture and stir. Turn the heat down and add the flour mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. (Don’t remove the pan off the stove) This should take 2-3 min.

Remove the pan from the stove, add the butter until the ingredients combined.

Put a sheet of plastic wrap just on the top of cream in order not to form a skin in the cream, while you prepare the rest of the recipe.

You’ll need a large baking tray 20x30 cm. Using a pastry brush, butter the bottom and sides of the tray.

Begin layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Tip in the custard, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard. Top the bougatsa with 4-5 phyllo sheets, sprinkling each sheet with melted butter. Brush the top with enough butter.

Bake in preheated oven at 180°C for 45 min., until the phyllo is crisp and nicely golden.

Let it cool down for a while before serving and sprinkle with icing sugar and cinnamon.

SHROVE TUESDAY BUNS (BUNS WITH WHIPPED CREAM) Ingredients: - 2 dl milk - 25 g yeast - 3 tablespoon sugar - 1 egg - 100 g butter - 1/2 teaspoon salt, 1 teaspoon cardamom - 6 dl flour - 1 egg for coating buns

PREPARATION AND COOKING - All materials must be in room temperature - Dissolve yeast with lukewarm (37C) milk and sugar - Add about half of the quantity of flour, mixed with salt - Beat the mixture for a short time. Sprinkle with a little flour, cover the bowl with a towel and place in a warm place to rise for ca 1 hour - Add additional flour, cardamom - Add melted butter and the beaten egg - Knead the dough properly, until it separates from the bowl.

- Sprinkle with a little flour, cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough has doubled in size. During rising beat the dough 2 times back.

- Form the dough into rounds buns and place on the greased /baking paper covered oven plate to rize ca 15 minutes.

- Coat buns with beaten egg before putting into the oven. Bate at 200C 15 minutes.

- Let buns cool completely. Cut off a thin slice from top of buns. Whip the cream, sugar and vanilla until firm. (Add a teaspoon of cranberry or cowberry jam) and pipe the cream onto the buns and cover with cut off part.

- Decorate with icing sugar.

KARASK (BARLEY MEAL AND SOUR MILK CAKE) Ingredients: 1 l kefir 5 eggs 125 g butter 125 g oil salt to taste 1 teaspoon of baking soda 300 g multigrain flour 300 g barley flour 350 g oat bran

PREPARATION AND COOKING Melt the butter to room temperature.

Add oil, eggs and kefir, and mix the ingredients well together.

Add solids and stir thoroughly.

Divide the dough into three and place into greased metal bread tins.

Bake in the oven at 180 â ° C for 45 minutes.

Let it cool and then drop the tin on the table.

Turn it around and repeat it again. That way you can get your karask out of the tin!

Eat it on the same day when it is still slightly warm.

KAMA

KAMA IS A FINELY MILLED FLOUR MIXTURE CONSTISTING OF OAT, RYE, BARLEY, AND PEA FLOUR.

TO MAKE THE DRINK, THE FLOUR IS BLENDED WITH DAIRY PRODUCTS

- BUTTERMILK, KEFIR, SOUR MILK OR YOGHURT.

KAMA IS USUALLY EATEN AT BREAKFAST OR AS A DESSERT. IT IS SWEETENED WITH SUGAR AND ASLO DIFFERENT BERRIES CAN BE ADDED

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Filloas Ingredients 100 g flour 250 g milk 110 g eggs 75 g sugar 50 g water 25 g butter 1 g salt 1 slice of tocino (fat) Whisk the milk, the water, the eggs and the salt on a recipient until you get an uniform mix.

Pour the flour and whisk again until it is mixed.

Melt the butter, once it’s done add it to the mix and whisk one more time.

Let the whole mix rest on the fridge for 30 minutes.

Take a frying pan (non-stick if possible), let it heat up and spread some tocino (fat) over the surface.

Once the pan is hot spill 50 ml of the mix on the center while doing circular movements and spread it until you get a thin and uniform layer covering the whole surface.

When the borders start to toast and get brown then it’s the moment to turn over the filloa and after a few seconds it will be ready.

Nutritional information: 6 g protein 13 g carbohydrate 28 g fat 326 kcal / 100 g

Filloas Origin: Filloa, also known as freixรณ, is a typical galician desert whose main ingredients are flour, water and, sometimes, sugar, honey and even blood.

Even it is difficult to figure out the origin of this meal there are signs that indicate that people on the roman imperium ate something very similar, but they also usually added honey, milk and spices.

Other signs say that filloas came from prechristian people and then the recipe expanded all over Europe.

It is very probably that english prechristian people made this meal on february as a offer up to the gods. This fact could mean that filloas were already known before s V and the recipe reached Ireland and England during Celt invasions.

Anyway, filloa has become a typical meal on the galician culture although we can find a lot of different variants all over the world, like french crepe or english pancakes.

Carnival Ears Ingredients ● 2 small eggs ● 50 ml of aniseed or cane brandy ● 500 g wheat flour (and a little more in case you need to fatten the dough, about 10%) ● A pinch of salt (5 g.) ● 100 g of butter or lard (original recipe) ● 120 g of icing sugar ● Grate 1 lemon, 1 orange or 2 tangerines (your choice) ● 100 ml. of warm water ● Powdered sugar ● Extra virgin olive oil (for frying ears) 1. Wash the fruit you have chosen to flavour your ears: lemon, orange or tangerine. I love oranges, but here it's just for fun. Grate the orange and set aside.

2. Put the warm water, a pinch of salt, melted butter, grated orange rind, sugar, aniseed and eggs into a large bowl. Beat until you get a smooth cream. Then add the wheat flour little by little, first mixing with sticks and then by hand.

3. We knead until we have a fat and manageable dough. It is very soft to work with and has a wet look similar to the dough of pesticides. In this case the secret of the dough, all have one, is the rest. Letting it rest for an hour is enough, but if you leave it in the fridge let it be two or three hours. Remember that if you have too much, you can freeze it.

4. The next step is to stretch the dough, taking two-centimetre portions, the size of a walnut. Flatten it a little and stretch it on the kitchen counter with the help of the rolling pin or a bottle. A small trick is to spread olive oil on the rolling pin to make it easier to stretch, but you should not use flour even if it sticks. If this happens, you can also spread some olive oil on the working area.

5. The ear tissues should be as thin as possible, like paper. This step is very important because thick ears will not be liked. What we are going to achieve is to eat fried toast, remember: very thin. With these measurements you can make 20 tissues of 18 cm x 12 cm more or less.

6. Now is the time to shape it if we want to. With your fingers we make a fold on one side giving it the desired shape, in this case of an ear, handkerchief or sheets.

Carnival Ears 1. Place a pan with plenty of extra virgin olive oil and heat over a medium-low heat.

2.

Add a piece of dough to the frying pan and when it browns, start frying.

3.

I have used olive oil but for those who do not like the strong flavour it gives, you can use sunflower oil.

4.

Fry the ears on both sides until they are golden. Remove to a plate with absorbent paper towels to remove the excess oil.

5.

This process is very quick and we must check that the oil does not burn because to make our ears crunchy and a little hollow we need the exact temperature of the oil.

6.

All we have to do is sprinkle with icing sugar to taste. Or, as I like it, with a little icing sugar mixed with cinnamon powder. Letting it soak well with sugar and cinnamon.

Nutritional information (100 grs): Eggs: 153 Kcal Proteins: 12.5 g HC:11.1 g Lipids: 0.7 g AnĂ­s: 390 Kcal Proteins: 0 g HC:27,6 g Lipids: 0 g Wheat flour: 375 Kcal Proteins: 9.3 g HC:80 g Lipids: 1.2 g Butter: 896 Kcal Proteins: 0,6 g HC:Tr. Lipids: 83 g Sugar: 398 Kcal Proteins: 0 g HC:99,5 g Lipids: 0 g Olive Oil: 899 Kcal Proteins: Tr. HC:0 g Lipids: 99,9 g

Sweet Rice from Pico       

Ingredients: 230 grs rice 1 l milk 1 lemon peel 9 egg yolks 500 grs sugar 70 grs butter Water (enough to cover the rice in the pot)

Preparation: Cook the rice in water with one lemon peel and the butter. After it is well cooked add the milk (heated) and the sugar, taking back to the stove until the sugar is melted. Take it from the flame and after it has cooled down, add the egg yolks previously beaten, taking it back to the flame in order to cook the yolks. Pour the rice into a dish or platter and decorate it with cinnamon.

Rice Pudding is a traditional Portuguese dessert, and very popular during the Holy Ghost Celebrations in the Azores.

SALEP When the winter comes to, traditional and historic drink, Salep color up the cold gray days. Salep with its ancient medical history warms you up.

Orchids have fascinated mankind for more than 3000 years, not only with its aesthetic beauty but also with its medical might. The idea of making a drink out of this enchanting flower belongs to Turks. In the 8th century, Turkish people converted to Islam. According to the belief, they are not allowed to drink alcoholic beverages. So they came up with the idea of salep, a hot milky drink to warm you up during the cold winters.

Tubers of wild orchids are washed, boiled, dried and finally grinned into flour. This is the essence of this soft and warming, but also medical drink. The healing power of salep comes from glucomannan, which heals respiratory problems like bronchitis and cough. It empowers the heart and the mind, stops diarrhea and warms up the body. Especially if it’s consumed with ginger and/or cinnamon, its effect is amplifies.

It is easy to make salep at home ‌ as long as you can get the salep flour.

For six people, *mix 2 tea spoons of salep flour with 2,5 tea spoons of sugar. *Slowly add 3,5 glasses of cold milk, and stir. *Finally boil the mixture while stirring on low fire for 10 to 15 minutes.

Serve hot in a cup dusting with grinned cinnamon, nutmeg or ginger on top.

GINGEBREAD COOKIES INGREDIENTS 3/4 cup unsalted butter 3/4 cup brown sugar 3/4 cup molasses 1 teaspoon salt 2 teaspoons cinnamon 2 teaspoons ground ginger 1/4 teaspoon allspice or cloves 1 large egg 1 teaspoon baking powder 1/2 teaspoon baking soda 3 1/2 cups all-purpose flour

INSTRUCTIONS In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.

Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.

Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.

Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.

Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on clean-up.

Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be.

Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.

Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.

Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

Decorate the cookies with icing or cookie glaze.

Year 9 students worked on the theme “Estonian food� and prepared karask, spiced sprat andwiches and kama.