THE „EAT RIGHT, BE BRIGHT!” ERASMUS+ PROJECT COOKBOOK
2015-2017 1
Contents
1. Project description – recipes origin
2. Danish recipes Cold Buttermilk Soup Biscuits Danish Pork Meatballs, creamed cabbage and potatoes Beef patty, fried onions, gravy and potatoes Apple pork and Red berry porridge Small Rye breads
3. Finnish recipes Blueberry pie Finnish salmon soup Karelian pies Runeberg’s cakes Cinnamon rolls
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4. Italian recipes Alici in tortiera Tiella alla cilentana White lasagne with artichoke Chop Scauratielli
5. Polish recipes Trout with peas and bacon stew and cauliflower puree Broccoli crumpets with garlic sauce Healthy pancakes with berries Oatmeal with smoked salmon Summer salad
6. Turkish recipes Leaf rolls (Yaprak sarma) Water Patty (Su Boregi) Turkish Baklava Konya procedure gumbo soup (Bamya corbasi) Scrambled Eggs With Vegetables (Menemen) Kisir (Taboule-Turkish Bulgur Wheat Salad)
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1. Project description – recipes origin The Erasmus+ project “Eat right, be bright!” is motivated by a transnational concern over eating habits at early ages and diseases related to poor diet. All the project partners share the idea that poor eating habits, together with physical inactivity learned at an early age carry the risks of obesity, overweight, diabetes and cardiovascular diseases. By observing their students and community, the project partners noted a shift of eating habits such as consumption of more fast-food, processed foods, sugar-sweetened beverages, eating outside the home more frequently and spending less time eating family meals and increasing rates of sedentary life style. Therefore, the partners of the project decided to encourage their students to get interested in their local and national food in order to improve their eating habits and lead more healthy lifestyles.
The students taking part in the Erasmus+ project “Eat right, be bright!” researched and wrote down recipes which they find easy to prepare, healthy to consume and tasty to promote but also ones which are traditional to each partner’s country or region. This activity culminated in this simple and handy cookbook compiled with recipes coming from different countries and cultures. Our cookbook reflects what we could achieve on multicultural and multinational levels; moreover, it is a culmination of the experiences, traditions and cultures of different societies.
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2. Danish recipes
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Koldskål/ Cold Buttermilk Soup. Ingredients: ● 3 egg yolks ● 4 tablespoons of sugar ● 1 teaspoon of Vanilla sugar ● 1 liter of Buttermilk Method: 1. Beat eggs and sugar and vanilla sugar together in a large bowl. 2. Add the buttermilk and stir it around. 3. Put in the refrigerator until serving.
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Biscuits Ingredients: ● 250 gr. Wheat flour ● 2 tsp. baking powder ● ½ teaspoon of cardamom. ● 35 grams Sugar ● 75 grams Butter ● 1 whole egg ● ½ dl. Whipping cream Method: 1. Turn the oven to 200˚ - ordinary oven. 2. Flour and baking powder mixed with sugar and cardamom in a large bowl. 3. The cold butter chopped into small pieces into the dry mixture. 4. Add egg and cream. 5. Mix the dough until smooth and glossy. 6. Roll out the dough into a long sausage. 7. Cut out small pieces -the size of a thumb 8. Roll out to small balls. 9. Bake them in the oven for 6 minutes. 10.Remove from the oven and slice each bun/ball into 2 halves and put the tray back in the oven for another 12 minutes. 11.Cool slightly before being eaten in the cold buttermilk soup.
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Danish Pork Meatballs, creamed cabbage and potatoes Meatballs: ● 500 grams Minced pork ● 2 tablespoons Flour ● 1 whole egg ● 1 dl. Milk / Sparkling water ● 1 onion ● ¼ tsp. Salt ● 1 pinch of pepper ● ½ teaspoon nutmeg. 1. Peel and grate the onion coarsely. 2. Mix all the ingredients well in a bowl. 3. Let the mixture stand for 5-6 min. 4. Form small meatballs using 2 tablespoons 5. Melt the butter and add the oil to a frying pan. 6. Fry the meatballs until dark and well done. Creamed cabbage: ● ¼ head of cabbage ● 1 tablespoon flour ● 1 tbsp. Whipping cream ● 3 dl. Cold water ● ¼ teaspoon salt ● 1 pinch of pepper ● ¼ teaspoon of nutmeg. 1. Remove the stalk and cut the cabbage very finely 2. Put the cabbage in a large pot with the water. 3. Boil the cabbage for 10 minutes until soft 4. Then add the flour and whipping cream. 5. Add all the spices. 6. Let the cabbage slowly cook to the sauce is creamy. 7. Season to taste if it is tender or missing salt. Serve with boiled potatoes. 8
Beef patty, fried onions, gravy and potatoes Ingredients: ● 400 gr. Ground beef ● 2 tablespoons water ● ½ teaspoon salt ● A little pepper ● 3 onions ● 30 grams of butter ● ½ l. Water or beef broth ● Gravy thickener:2 tablespoons flour + 2 dl cold water. ● gravy browning. Method Knead the meat with water, salt and pepper. Cut into four portions, and form a bun of each portion. Press them a little flat and notch steaks lightly crisscrossed with a knife. Sprinkle with a little extra salt and pepper. Cut the onions into rings. Brown half the butter in a frying pan and fry the onions until golden and soft. Add water, salt and pepper. It takes about 10 minutes at low heat. Remove the onions from the pan and sprinkle them with a little salt. Melt the rest of the margarine over a high heat and brown the steaks for about 1 min on each side. Reduce heat to medium and cook the burgers for about 5 min. on every side. Remove the steaks from the pan and keep warm. Add the water or broth to the pan and boil the pan. Add the thickener and gravy browning and cook the sauce right through. Season with salt and pepper. Serve with boiled potatoes. 9
Apple pork and Red berry porridge Apple Pork. ● 500gr. Sour apples ● 2 tbsp. sugar ● 400 gr. streaky bacon ● 2 onions Procedure: 1. The apples are peeled, quartered, cored removed and cut in små pieces. 2. Boil the apples with the sugar until tender - add a little water - Put the apples in a greased ovenproof dish. 3. Keep the apples warm in the oven - 100 degrees 4. Peel and cut onions into rings. 5. Bacon is cut into slices and fry light brown in a frying pan. 6. Add the bacon pieces on top of the apples and keep warm in the oven. 7. Fry the onion rings in the fat from the bacon and place over bacon and apples. 8. Serve with rye bread. Red Berry Porridge ● 7 dl mixed red fruit - fresh or frosen. ● 1 dl sugar. ● 3 dl. Cold water ● Thickening: 2 ½ tablespoons potato flour + 2 tablespoons cold water. 1. Boil sugar and water together to form a syrup. 2. Add the berries and simmer together for 5 minutes. 3. Mix potato flour and water together. 4. Pour the thickening very slowly into the porridge - it should not boil! ! 5. Pour porridge into a glass bowl and let it cool and harden before serving as dessert.
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Small Rye breads Ingredients: ● 50 grams of fresh yeast ● 4 dl warm water ● 6 dl. Ryeflour ● 2 dl. Whole Wheat Flour ● 1½ teaspoon of salt. Method: 1. Add the yeast, salt and the water together in a big bowl. 2. Mix well together. 3. Add the rye flour and stir. 4. Add the wheat flour - a little at a time. 5. Knead the dough together for 5-10 minutes 6. Let the dough rest for 30 minutes. 7. Roll the dough into a flat square and cut into 8 squares. 8. Place them on a baking sheet with greaseproof paper. 9. Let the squares rest and rise for 15 minutes. 10. Turn the oven to 200 degrees 11. Glaze the små loaves with cold water before baking for 15 -20 minutes.
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3. Finnish recipes
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Blueberry pie Base: 150 g margarine 1,5dl sugar 1 egg 3 dl wheat flour 1 teaspoon vanilla sugar 1 teaspoon baking powder CremeFraiche 400 g of blueberries crumb dough: 100 g margarine 1 coffee cup sugar 2 coffee cups wheat flour
Instructions Mix the sugar and soft margarine with each other. Add the other ingredients and mix the dough until smooth. Spread the mixture into the bottom of a greased big pie pan (about 30cm in diameter). Pour the blueberries and Crème Fraiche on the pie and spread evenly. Prepare the crumb dough plucking all the ingredients into crumbs and sprinkle on top of the pie. Bake the pie in the oven about 35-40 minutes in +200 degrees. Serve with vanilla ice cream or vanilla sauce. 13
Finnish Salmon Soup First: catch the salmon 1 brown or yellow onion, finely chopped 4-5 potatoes (buy a firm variety as they need to retain their shape through cooking) 1.25 litres fish stock 1/2 kg fresh salmon fillet, cubed 100-200 ml cream (or milk if you prefer a thinner soup) 1 cup fresh dill, finely chopped 5 pieces bay leaf dash of sea salt dash of pepper dash of allspice Method 1. Cut the potatoes roughly into 1-inch cubes, and keep in water to prevent discolouration. 2. In a large saucepan, simmer the chopped onions in the butter over medium heat until soft. 3. Add peeled and diced potatoes and then enough water to just cover the potatoes. Turn up the heat to high, cover the saucepan with a lid, bring to a boil and cook the potatoes until they are just soft, adjusting the heat down as necessary. 4. Add the cubed salmon to the pot and cook until it is mostly opaque (this will take about 5 minutes, if that). Do not stir the soup so as not to break up the salmon. 5. Add the fish stock and cream, along with a sprinkling of salt and pepper to taste, with just a dash of Allspice. Cook for 5-10 minutes. 6. Take off the heat and stir in the fresh dill. 7. If you want to add a touch of artistry to the presentation, place a small sprig of dill on top of the contents of each bowl. 14
Karelian Pies Rice filling: 2 dl short-grain rice 1 liter milk 2 dl water 1 tsp salt 2 tsp butter
Bring water to a boil in a saucepan with a thick bottom. Add the rice and cook until the water is absorbed. Add milk and bring to a boil whilst frequently stirring. Simmer at a low heat for approximately 30 – 40 minutes, until cooked. Season the rice porridge with salt and butter and set aside to cool. Dough: 2 dl water 4 dl rye flour 1 dl white flour 1 tsp salt Stir the flours and salt into water and knead into a solid dough. Form the dough into a bar on a well-floured baking board, and cut the bar into 20 pieces. Form little balls from the pieces and then flatten them. Sprinkle some rye flour onto the baking board, and with a rolling pin, roll a piece of the dough into as thin a round crust as possible. When all the crusts are ready, fill the center of each crust with a thin layer of rice porridge. Fold the edges of the crusts and pinch tightly 15
with your fingers forming oval shaped pies. (Turn the tips of the pies inwards to prevent them from burning during baking). Place the pies onto a baking tray covered with greaseproof paper, and bake at 275 – 300 degrees Celsius for 10 – 15 minutes, until golden brown. When the pies are removed from the oven, brush them with melted butter or a butter and water / milk mixture. Place the pies onto a greaseproof paper and cover with a kitchen towel to soften. Food Serving Suggestion: Serve the Karelian Pies warm together with the Egg-Butter Spread. Egg-Butter Spread: 8 hard-boiled eggs 150 gr butter ½ tsp salt Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove their shells. Use a fork to mash the eggs finely together with the soft butter, in a mixing bowl. Add salt. Cover the bowl with plastic wrap and place into the fridge to cool.
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Runeberg's cakes 12 cakes Ingredients: 100 gr butter 1 dl sugar 1 egg 1 dl wheat flour 1 dl breadcrumb 0,5 dl almond flour 1 tsp baking powder 1 drop of bitter almond raspberry jam Sugarfrosting: 0,5 tsp lemon juice 1 tsp water 2-3 dl powdered sugar Instructions: 1.
Whisk the softened butter and sugar.
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Add the egg and whisk.
3.
Add one drip of bitter almond.
4.
Whisk the dry ingredients and stir into a dough.
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Put the dough into 12 muffin molds.
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Bake at 200 degrees Celsius about 10 minutes.
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Mix up the frosting, decorate the cakes and enjoy.
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Cinnamon rolls Ingredients: 50 g fresh yeast 5 dl milk 1-2 eggs 1-2 cups sugar 2 tsp salt (1-2 tsp cardamom) about 15 dl wheat flour 150-200 g softened margarine or butter cinnamon, sugar + butter for the filling Instructions: Stir the yeast in the lukewarm milk. Add the egg, sugar, salt (cardamom) and flour to the milk and stir well. Add the softened butter or margarine and mix well. Knead the mix for about 10 minutes until the dough is smooth and soft. Cover the dough well and leave it rise in a warm place. When risen enough, remove the dough from the bowl. Knead it on a flour-dusted surface. Roll out the dough as a large flat crust with a rolling pin, and season it with sugar, butter and cinnamon. Carefully roll the dough into a scroll. Cut it into pieces. The buns can be put into papery baking molds or baked directly on a baking tray. Cover with a kitchen towel and let sit in a warm place for 30 minutes. Pre-heat the oven to 225 degrees. Beat the egg and brush the buns with the egg. Then sprinkle with sugar. Bake in the center of the oven for 10-15 minutes (until golden brown). Check occasionally because the buns burn easily. 18
4. Italian recipes
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Alici in tortiera Ingredients 1. 500g of anchovies 2. extra virgin olive oil 3. parsley 4. breadcrumbs 5. lemon juice
Method Clean the anchovies and peel them Put the oil and a layer of anchovies in a pan Put the parsley on them and some breadcrumbs Make a second layer of anchovies and cover as before Pour the lemon juice over all Bake 20 minutes
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Tiella alla Cilentiana Ingredients 1. 250g Carnaroli or Arborio rice 2. 250g prawns 3. 250g scampi 4. 1kg of monkfish 5. 250g of peeled tomatoes 6. 250g of peas 7. 1 Yellow pepper 8. 1 White onion 9. 1 celery 10. 1dl dry white wine 11. 25g butter 12. 1 sachet of saffron 13. 2 tablespoons chapped parsley 14. 1 dl oil 15. salt
Method Remove the monkfish and cut into chunks. Remove the carapace with prawns, scampi and with the scraps prepared two decilitre “ fumetto�. 21
Put in a baking pan the oil for about 5 minutes, add cut onions into very thin slices and chopped celery. Then recline the monkfish, the prawns, shrimp and after a few minutes, the pepper cut into strips, peas, tomatoes, salt, sprinkle the wine and continue cooking for about 10 minutes. Add the rice, saffron diluted in a ladle of hot water, fumetto hot, cover and let it quickly boil again. Then transfer the pain in a hot oven at 200 degrees and bake for 18 minutes. Withdraw, add the butter, gently shake the pan, sprinkle the surface with parsley and serve mmediately to the table in the same pan.
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White lasagna with artichokes
Ingredients 4 eggs • 1 kg of artichokes • 100 grams of ham • 100 grams of buffalo mozzarella • 150 grams of smoked cheese • 100 grams of buffalo ricotta • 100 grams of grated Parmesan cheese • extra virgin olive oil • 1 clove of garlic • parsley • pepper
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Method Put in a pan olive oil and salt and half a glass of water , cover and cook until they become soft . Prepare the sauce Cut the mozzarella into cubes and grated parmesan Arrange some butter on the bottom of the baking dish and sprinkle with a white sauce wire. Then you begin to compose the lasagna covering the bottom of the pan with a layer of pasta. Finally you close with a layer of pasta, sprinkle with remaining sauce and spread on the surface some grated Parmesan. Bake at 180 degrees for 40 minutes or until the surface is golden brown surface of the grated Parmesan.
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Chops Ingredients 1 kg of pork or veal meat ( muscle) •1 liter and a half of tomato sauce •onion •garlic •parsley •goat cheese •raisins Method To prepare the pork chops with beer and herbs, start by cleaning and chopping the garlic , herbs and lemon peel. Arrange the chops on a cutting board and add salt and pepper on each side. Heat the oil in a pan and cook the meat for 5-6 minutes per side . Put aside the chops , and in the same pan add the butter, chopped herbs and beer. Let it coagulate for one minute , then turn off the heat . Arrange the chops on plates and sprinkle each with beer sauce. Serve piping hot. 25
Scauratielli
Ingredients 1 kg of flour 00 -1 liter of water -1 glass of vermouth or white wine -lemon peel and / or Mandarin -1 sprig of rosemary -cinnamon -honey -3 tablespoons sugar -1 pinch of salt -olive oil -colored sugar sprinkles Method Put the water in a pot, oil, vermouth, the grated peel of citrus fruits, whole citrus peel, rosemary, sugar and salt. Heats on high heat until everything begins to simmer. 26
The right point of cooking is reached when the rosemary begins to wilt and the leaves are going to detach. At this point, remove the rosemary and whole skins of citrus fruits, lower the heat to low and add in one fell swoop the flour, stirring vigorously with a wooden spoon. As soon as the mixture comes away from the sides of the pan, turn off the gas and place it on a wooden shelf or oil greased marble. Anoint the oil hands and briefly working the dough until it became smooth. Then stretch the dough into cylinders of about 1.5 cm thick and produces donuts or bows. Then fry the scauratielli in plenty of olive oil until they become golden. The success of the dough to see if you can see that scauratielli will "embrace" in the oil during frying.
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5. Polish recipes
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Trout with peas and bacon stew and cauliflower puree Ingredients -125g cauliflower (frozen) -125g green peas -45g broud bean -2 fillets of trout -25g bacon - 350 ml milk -1/2 lime -1/2 lemon -50g butter -1 stalk of celery - salt and pepper Method: Put the cauliflower into the milk and cook for 10min. Next blend everythimg, and add lime juice. Cook green peas and broud beans for about 3-5 min. Strain it Cut the bacon and fry in a saucepan. Next, add the cooked peas and broad bean. Fry trout in a little bit of oil and add a little bit of salt by the end of frying, add a spoonful of butter. Julienne the celery and decorate the plate with it.
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Broccoli crumpets with garlic sauce Ingredients: ~ a few broccoli florets ~ 2-3 eggs ~ 2 cloves of garlic ~ 8 spoons of sour cream ~ salt and pepper
Preparation: STEP 1: Cook the broccoli STEP 2: Chop the broccoli STEP 3: Add the eggs, salt, pepper and mix it STEP 4: Put spoon of mixture on a dry (or a little melted butter if you want), hot pan and fry about 1 minute for each side STEP 5: Then make a sauce.Squeeze garlic STEP 6: Add a sour cream, salt, pepper and mix it STEP 7: Pour a sauce on your crumpets
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Healthy Pancakes with berries Ingredients: 50g whole wheat flour 1 tbs spoon oats 1 tbs spoon bran 1 tbs spoon brown sugar or honey pinch of salt 1 teaspoon baking soda or baking powder 1 egg 100 ml of milk berries Method 1. Toss the flour, oats, baking soda, sugar in a bowl Set aside. In a seperate bowl whisk the egg with pinch of salt. 2. Add yolk and milk to dry ingredients. 3. Mix well all the ingredients, then pour into the whisked egg white. Add berries and stir gently until just combined. 4. Heat a non-stick frying pan. Drop 1/4 cup of batter. Cook until bubbles begin to form on the sides, flip and cook on the other side 5. When the pancake is ready remove it from the pan and set aside on a plate.Pancakes taste best right after they are made. 6. Serve with jam, peanut buter or whatever you want.
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Oatmeal with smoked salmon Ingredients :
100g of Oatmeal ½ little spoon of salt Pepper Olive Oil 200g. cold smoked salmon 2 spoons of pumpkin seeds Some black olives ( if u like it )
Method Firstly we need to take our Oatmeal, put in the bowl. Next, pour hot water into the bolw, put a plate on it and wait for 3-5 minutes. Add salt and pepper Add some olive oil Mix it all together. You can also separate it two different bowls, if you will reat with someone. Put a slice of salmon on top Add the pumpkin seeds And Black olives. That much as you would like to.
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Summer salad Ingrediens: 4 tangerines, 1/3 cup dried cranberries, 1/3 cup almond flakes 1/4 cup olive oil 1/4 lemon juice 2 spoonfull of honey pinch of salt 5 cups of various lettuces
Prepartion: 1. Mix lettuces, tangerines, dried cranberry and almond flakes, 2. Use a blender to mix olive oil, lemon juice and honey, 3. Pour the dressing on the salad, 4. Mix everything together, 5. Enjoy your meal.
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6. Turkish recipes
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Leaf Rolls (YAPRAK SARMA) Ingredıents: 300 gr ground beef(mixed sheep and beef) 1,5 water glass rice, 1 large onion, salt, black pepper, parsley, dill, enough butter, 2 tomato or tomato paste(1 tablespoon), fresh or brine grape leaves, Preperation: Onion,tomato(peeled)or(tomato paste),dill, parsley ın small pieces. İnto the ground beef,rice,salt,black pepper and 1/2 tea glass oil is put,mixed. The mixture was wrapped ın grape leaves (thın and small). The saucepan placed under leafs rolls ıs spent water and butter ıs put, cook over medıum heat for. Under garlıc yoghurt, deep frıed sauce (tomato paste, red pepper)ıs poured and ıs served hot.
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Water Patty (SU BÖREĞİ) Ingredıents: 8 water glass flour, 5 eggs, 1 tea spoons salt, some warm water, half a pound of cheese, half a bunch parsley, oil Preperation: Flour,eggs,salt and with warm water kneaded a bit stiff dough. Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. The remaining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the latest up 4 folding put aside. In the meantime big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. on each sheet of dough sprinkled with a little oil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way uppermost allocated sheet of dough boiled laid. On the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner. 36
Turkish Baklava Ingredients 1 (16 ounce) Package phyllo dough 1 pound chopped nuts 1 cup butter 1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract ½ cup honey Preperation: Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. 37
Konya Procedure Gumbo Soup (BAMYA ÇORBASI) IngredĹents 1/2 water glass gumbo with dried flowers 1/2 lemon (sliced) 3 water glass water (to blanch gumbo) 1/2 water glass tail oil (finely chopped) 1 water glass mutton (finely chopped) 1 tablespoon butter 2 onion (finely chopped) 1 tablespoon tomato paste 5 water glass water 2 tablespoon lemon water 2 teaspoon salt Preperation: Gumbo is boiled put 3-4 slices of lemon in the water and the strings are removed. Placed in a pot of mutton and tail oil,the cover is closed. Roasted mutton until the water evaporates,butter and onion is added. Onion blush after tomato paste is added. Placed in water and boil for 10 minutes closure. Gumbo,salt,lemon water is added. Cook over low heat 30-35 minutes after boiling.
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Scrambled Eggs With Vegetables (Menemen) Ingredients: 2 cups green pepper, chopped 1 cup diced tomato 1 small onion, finely chopped 2 eggs, beaten 3 tbsp oil ½ tsp salt 1 pinch of black pepper (optional) Method: Place the oil and onions in a pan and sauté the onions for 2-3 minutes over low-medium heat. Then, add peppers and salt. Close the lid and cook until the peppers become soft by stirring occasionally. Add the tomatoes, stir and cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and stir. It’s done when the eggs are cooked. You can sprinkle some black pepper on top if you like. Menemen is a very good and famous dish for breakfasts. Serve it with bread while still warm.
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Kisir (Taboule-Turkish Bulgur Wheat Salad) Ingredients: 1 ½ cups cracked wheat (fine bulgur) 1 onion, chopped 2 tbsp tomato paste 1/3 cup olive oil 1 ¾ cups boiling water 1 tomato, chopped finely 1 cucumber, chopped finely (optional) ½ bunch of fresh parsley/dill, chopped finely 2-3 leaves of lettuce, chopped finely 1-2 green onions, chopped 1/3 cup lemon juice ½ tsp cumin 1 tsp dried mint 1 tbsp salt to taste Method: In a large bowl place fine bulgur and add boiling water. Stir and leave bulgur for 5-10 minutes to absorb all the water. Make sure that bulgur is not wet. The size of bulgur should be doubled. Meanwhile, place olive oil and onions in a skillet and sauté over medium heat. Then add tomato paste and salt, sauté for 1-2 minutes. Add this mixture to puffed up bulgur and combine them using your hands. Then add lemon juice, cumin and dried mint. Mix them all and let them cool. Finally, add tomato, cucumber, green onions, lettuce, parsley/dill and mix them all. You can serve Kisir with lettuce leaves. Kisir is also good to go with pickles or pickled chili peppers. 40
Photo credits: Page 13 https://www.flickr.com/photos/hugovk/6111942825/in/photolist-aj6iEz6wsu2S-ad3hcV-4YT4L8-25uzSN-6YKrH7-8bMZYY-8w8pcu-cwnxmQz2JvSb-736cpw-aEiNfE-fiNXu1-dkcixj-736pNG-e3jXGL-736kEm-732d9D7o9vks-bz8ypv-7o9vkL-5No97M-732kH2-7o9vkC-4BcRFF-736j75-afGz2L4m9pn8-732e9t-84KoPo-4u7EsH-7WL5RH-736s8f-7o9vky-732xGF-736guhfavmtE-732rVM-732gEg-736azq-736mC9-732jHn-732kwR-736p1y-732mcT732yB8-736fg9-736hFE-736sum-736r8A/ Page 14 https://commons.wikimedia.org/wiki/File:Finland_salmonsoup_01.jpg Page 15 https://www.flickr.com/photos/karviainen/465052862/in/photolistH6w1N-RwZbxu-RwZcgU-RGVPmm-RLvQDK-RzHbd4-RwZ4du-RwZ6WL5zBapG-pnegX3-5JucL-gn3TT3-9TXj9i-aAiZAq-9EkCDS-4URSyC-abYPhY9nMBLq-4dZqBb-4dZrgj-dgF5t3-ajUacw-4dZpSY-zjPDuc-5SVtW8-Qu2svARGVGcw-cRqcvj-q4wkc6-ExBpP-9Exnem-9DzoaQ-7bFeD6-ppcVtx-7bFchD7bFcY8-95kF2s-95kCys-dQLtxo-95hA88-95kDG1-95kGXY-95hBYt-95kBXqdBEmQg-pmCf4V-95kFGh-95hx56-95kKGu-94N4DF Page17 - https://www.flickr.com/photos/hugovk/8415990905/in/photolistdPG9Tt-doMT4U-raj2zQ-rcvPRu-qV3oEL-9gnMr-qCD5kD-jLZMT6-raiZMGjM34Mf-7Fz8hC-dVVXFJ-9DsUJZ-jM32HW-4RJg7h-jDvEft-qSJAgwiu9H2U-jMbSi4-dK35GK-qYD9Ds-q59qK2-7ARA9Q-4pPjSr-jQ2wNz4p1asq-dSyLfJ-7FjRMy-CTsqoN-4iBskp-EEq3L3-jR18FM-4rojTA-4pPkkP4qp3GE-95gQY-m2JW-5XLZZY-w49Lj-4izSbk-9bA8r-jLZPrg-fSoeUSzDVkf-DNkbtV-9bA85-bEMgAM-7Baxa3-5JQo1A-afrgLZ Page 18 https://www.flickr.com/photos/129739261@N02/16695896706/in/photolistrrmQq3-SAw4nE-9JJ3na-7LWJt6-9JJ434-3ckTMp-7M5wns-2rd8U-cSp1Zh9mvDXA-dZp56q-645QqR-U5u6Ru-oMdJtS-bKkcAB-cdpRqh-64a4UbpT7cD4-b2sHjF-jEHDVu-hTVedN-jiS7Ec-cxoi8S-CHBJM5-bs4nep-SqD7WTPNAmj3-cqiaH7-cwTtCU-cxosS9-bs4xrZ-bs4AZM-bs4tB4-bs4wgT-bzn23Xbs4yV6-bs4BPi-bs4oxz-bs4rPM-9JJ48p-7oEDvo-bs4qoe-bs4A8i-6hnLUFbsSqRu-bs4kbV-bs4D64-bs4sLP-dLQNAe-hTVegy
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Authors: Denmark – Skelgårdsskolen in Copenhagen Finland – Laivakankaan koulu in Oulu Italy – Istituto Comprensivo Alfonso Gatto in Battipaglia Poland – Zespół Szkół Gastronomiczno Hotelarskich w Gdańsku Turkey – 100. Yil Ataturk Ortaokulu Serdaroglu Mah. Dalama Cad. No: 30 in Aydin
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