Cookery book diversity and unity in european cuisine

A selection of recipes by the participants of Leonardo parthership project „Europe defines unity and diversity in food culture” conducted between 2012 – 2014

Layout by Colegiul Economic “Dimitrie Cantemir”, Suceava, România

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ABOUT THE PROJECT This project is intended for the educational staff specialized in food and beverage services, gastronomy, catering and students. The main aim of the project is to observe the differences and good practices in the field of food services in EU member states and provide the adaptation of the good practices in the participating institutions. This project is also aimed at comparing the cuisines and bringing the cuisines of the partner countries under the same roof.

OBJECTIVES For the students the concrete objectives of the partnership are: 

to improve their language and computer skills,

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to follow the innovations in food industry, gastronomy and catering departments,

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to consolidate their awareness of European citizenship,

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to form a portfolio of the skills that students working in the field of food departments are supposed to acquire,

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to know better the needs of European labour market,

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to adapt to the future global competition in the labor market,

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to become more tolerant and respectful to the other cultures and ways of living.

For the teachers the objectives are: 

to improve their teaching skills,

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to learn about new materials and techniques used in vocational institutions,

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to be informed about changing eating habits of European people,

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to improve their technology and language use,

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to be more open to different cultures,

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to foster the awareness of European citizenship.

The subjects or problems to be addressed: 

innovations in the field of food and beverage services

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

getting to know the food specific to a a country

The approach to be taken to achieve our objectives: 

via multicultural contacts,

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project mobilities and meetings,

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via using ICT.

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KAYSERI HALIDE NUSRET ZORLUTUNA KIZ TEKNIK VE MESLEK LISESI, TURKEY

Our school is situated in district Talas of Kayseri. As Halide Nusret Zorlutuna K覺z Teknik ve Meslek Lisesi we have 603 students and 35 teachers.

Our students are generally coming from disadvantaged areas of Talas. In our school there are departments like Food and Beverage Services, Child Development and Education, and Beauty and Hair Care Services.

In Food and Beverage Services department we have 3 vocational education teachers and 1 qualified instructor. We are giving service for 8 years in cuisine field as Food and Beverage Services department. In our school we give theoretical and practical education and training to our students. Personnel from some institutions in our district, school staff, students, students economically disadvantaged and kindergarten students are having their lunch in our school. In 2012 two new branches was opened in the field of Pastry and Service.

Girls vocational high school In Food and Beverage Services department we provide education to totally 82 students including 10th,11th and 12th graders. In line with the Regulations 10th,11th and 12th graders have practical training for 3 days per week in touristic restaurants in our region (like in Erciyes and Cappadocia) and they have compulsory 300 hours of practical training.

In this project we assume the role of coordinator and aim to get the ultimate benefit from the project activities both for our students and educational staff. By involving in this international project we believe we will contribute to the cultural and vocational development of our staff and students. It is very important for our educational institution to follow the latest improvements in its field and increase the quality at school. This project will also be a great opportunity to observe the link between labour market and vocational schools.

Our staff and students will be able to have a closer and thorough look at the work market in Europe.

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ZESPOL SZKOL IM.T.KOSCIUSZKI W WYSOKIEJ,ŁAŃCUT, POLAND

Zespół Szkół im.T.Kościuszki is located in Wysoka village, near Łańcut, in south-east part of Poland. There are about 230 students and 23 teachers.

Students learn in: hotel, gastronomy, and waiter departments, in next school year we are planning to open cook, economics and logisics departments.

Students are between 16-20 years old and majority of them come from poor families, some students‗ parents are unemployed, divorced. Deprivileged social background leads to low learning motivation and self-doubt. The students don‗t have any possibilities to go abroad and to learn about other countries, their cultures and traditions. Many of them don‘t have opportunities to use English outside school, meet peers from other countries, promote their own culture and traditions among other European citizens.

This project will be a great opportunity for them to learn about other countries, they will improve their skills of international communication, using IT and of course their personal communicative skills, also it would strengthen their socio cultural awareness.

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COLEGIUL ECONOMIC “DIMITRIE CANTEMIR”, SUCEAVA

The Economic College ―Dimitrie Cantemir‖ Suceava is located in the city, in northern Moldova. As a school with a rich tradition of teaching economic education (Economic College was founded in 1966), it provides specialized training in the fields of economic activities technician, technician in trade activities, the administrative technician, technician in tourism, technician in gastronomy, with a total of 1504 students and 85 teachers.

Responding to labor market needs, our school provides equal opportunity for each couple, to become a strong personality, independent, competent.

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COLEGIUL NATIONAL CALISTRAT HOGAS, PIATRA NEAMŢ

Colegiul National ―CALISTRAT HOGAS‖ Piatra-Neamt provides quality services for the educational community, which consist in the pedagogical act of ensuring every student their individual course of development. Additionally, an important mission of our high school is to respect human diversity and to ensure full safety to our students. There are 770 students attending this school, of whom 200 students are enrolled in middle school classes and 570 students in high school classes. The majority of students, about 70 percent, are town residents, while the rest of 30 percent are commuters, coming from the rural areas of the Neamt County.

What is in beneficiaries’ consciousness, the National College ―Calistrat Hogaş‖? 

an institution with multiple availabilities

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a school in the tradition of education in Neamt county

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a welcoming and friendly space

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an inexhaustible source of knowledge

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a place of friendship and respect

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a school of new information and communication technologies

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an open window of daring thought

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an area of health ,movement and clean air

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a catalyst for the individual training, initiative and creativity

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a school of European education in the spirit of democracy

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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucazian, Middle Eastern, Mediteranean and Balkan cuisines.

Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities - many with strong regional associations.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetables staw turlu, eggplant, stuffed dolmas and fish.

The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), as it has been influenced by Balkan and Slavic cuisine, and includes maize dishes.

The cuisine of the southeast Urfa, Gaziantep and Adana is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).

Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking.

The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.

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TURKISH APPETIZER RECIPES (MEZE TARIFLERI) GLAZED PECANS (SOSLU PIKAN CEVIZI) INGREDIENTS: 

1 lb pecan halves



1 egg white

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1 pinch salt

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½ cup powdered sugar

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1 tsp cinnamon

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1 Tbsp water

PREPARATION: Beat the egg white with water and salt until foamy. Add powdered sugar and cinnamon and beat well. Stir in pecans halves. Pour in a baking tray layered with baking paper. Bake 30 minutes stirring every 10 minutes at 350F (180C).

MUHAMMARA (RED PEPPER WALNUT DIP) INGREDIENTS:  1/2 cup fresh bread crumbs  ½ cup roasted red peppers, drained  1/3 cup walnuts, finely chopped  2-3 cloves of garlic, minced  1 Tbsp fresh lemon juice  1 Tbsp pomegranate molasses  ½-1 tsp ground cumin  ½ tsp hot red pepper flakes (optional)  2-3 Tbsp extra virgin olive oil  ½ tsp salt to taste PREPARATION:

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Blend all the ingredients except for the olive oil in a food processor and blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. It may be refrigerated for up to 24 hours.

Serve at room temperature.

EZME INGREDIENTS:  2 tomatoes  1 red pepper  1 small onion  2 cloves garlic  1-2 Tbsp parsley, chopped finely  ½ lemon‘s juice  1 tsp tomato paste  1 tsp red pepper paste  ½ tsp or more chili pepper (optional)  1 tsp fresh mint (optional), chopped finely  1-2 Tbsp olive oil  Salt to taste PREPARATION: Mix lemon juice, olive oil, tomato and red pepper paste in a small bowl.

Chop all the other ingredients very finely or use a chopper. Add salt to the olive oil and tomato paste mixture.

Mix all the ingredients all together. Serve fresh.

PICKLED JALAPENOS (JALAPENO TURSUSU)

INGREDIENTS:  1 lb fresh jalapenos, washed and sliced

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 ¾ cup vinegar  1 cup water  8-10 cloves of garlic  1 Tbsp salt  2 Tbsp sugar  1 tsp black peppercorns  1-2 bay leaves (optional) PREPARATION: Pack the sliced jalapenos (preferably tight) into clean glass jars along with the garlic, bay leaves and black peppercorns. Leave some space (1 inch) on top. Add salt and sugar on top.

Then, fill the jars with vinegar and water up to top. Close the lids tight and shake the jars up for a couple of times so that the salt and sugar will be dissolved and evenly distributed.

You can age the jalapenos for several weeks at room temperature (preferably in dark) before using or keep refrigerated up to 2 months if you are not planning to use them earlier.

CIG KOFTE INGREDIENTS:  3-4 big onions  ¼ cup lemon juice  1 lb lean ground beef  2 tomatoes  5-6 cloves garlic  ¼ cup canola oil  2 lb fine bulgur (cracked wheat)  2-3 Tbsp salt  5-6 Tbsp isot (crushed hot pepper)  1-2 Tbsp cumin  750 gr red hot pepper paste/ tomato and pepper paste mix

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PREPARATION: Process the onions in food processor. Then, mix it with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste,

salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough.

Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture. Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture.

Serve with lemon wedges and lettuce leaves. This recipe yields to 120130 pieces of cig kofte.

RADISH WITH YOGURT (TURPLU YOGURT)

INGREDIENTS:  1 white radish, grated  1 cup yogurt  ½ tsp salt  2 tbsp olive oil  black olives and small red radish slices for garnish PREPARATION: Wash and peel the white radish. Then grate it. Place the yogurt, grated radish and salt in a plate, mix them all. Add the olive oil on top and garnish with black olives and small red radish slices.

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FAVA INGREDIENTS:  1 lb fresh/frozen/dry fava beans, peeled  1 onion, chopped  1 carrot, chopped  ½ tsp sugar  2 tbsp olive oil  1 tsp salt to taste Garnish:  3-4 tbsp extra virgin olive oil  ½ lemon juice  1/3 cup fresh dill, chopped PREPARATION: If you are using dry fava beans soak them in water and leave overnight.

Place all the ingredients in a pot and bring to a boil. Then simmer until fava beans get soft (15-20 minutes for frozen/fresh fava beans and 60-80 minutes for dry fava beans).

Drain and mix with a blender until forming a smooth paste like mixture.

Adjust the salt amount as you like. Transfer to a 1-2 inch deep serving dish or bowl. Flatten the surface. Then cover and leave it in the fridge for 1 hour to cool. Then cut into square or diamond shapes. Drizzle with olive.

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TURKISH SOUPS TURKISH YOGURT SOUP WITH LAMB MEATBALLS INGREDIENTS  2 tbsps olive oil  1 yellow onion (large, finely chopped)  3 cloves garlic (minced)  1 pinch chile flakes  1/4 cup rice  21/2 cups water  2 cups plain greek style yogurt  salt (and pepper)  fresh flat leaf parsley (Chopped, or cilantro, to serve)  meatballs (Lamb, to serve)  1 lb ground lamb  1 tbsp fresh flat leaf parsley (finely chopped)  1 tbsp chopped fresh mint (finely)  1 large garlic clove (chopped to a paste)  1/2 tsp cumin, salt PREPARATION: In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook until just softened, about 3-5 minutes. Stir in the rice and chile flakes plus a generous pinch of salt, and cook for about 2 minutes more, until the rice is very lightly toasted.

Stir in the water, turn the heat down to a simmer, and cook, covered, until the rice is tender. Stir in the yogurt plus more salt and pepper, until the yogurt is fully incorporated. Adjust the salt to taste, then ladle the soup into bowls, add a couple of lamb meatballs to each serving, and sprinkle with parsley or cilantro.

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LAMB MEATBALLS  1 pound ground lamb  1 tablespoon finely chopped fresh flat-leaf parsley  1 tablespoon finely chopped fresh mint  1 large garlic clove, chopped to a paste  ½ teaspoon cumin  Salt PREPARATION: Heat your oven to 425F. In a mixing bowl, use your hands to mix together all the ingredients (use a couple pinches of the salt) until well-blended.

Line a rimmed baking sheet with parchment paper. Shape the lamb into little walnut-sized balls and place them on the lined baking sheet. Roast them in the oven until they're just cooked through, about 8 minutes. Serve with the yogurt soup.

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TURKISH LENTIL SOUP WITH BABY SPINACH INGREDIENTS 

5 ozs spinach

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1/2 cup onions (chopped)

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1 tsp minced garlic

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1/4 cup carrots (chopped)

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1/4 cup red lentils

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2 tbsps bulgur wheat

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5 cups organic chicken (or vegetable stock)

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2 tsps tomato paste

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1/2 tsp sumac

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1/4 tsp paprika

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1/4 tsp freshly ground pepper

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1/4 tsp kosher salt

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2 tbsps extra virgin olive oil

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2 tsps fresh lemon juice

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1 sprig italian parsley (fresh)

Sauté chopped onions & minced garlic in extra virgin olive oil. Add chopped carrots; let the carrot cook for few minutes. Add red lentils & bulgur wheat & sauté some more. Add the chicken stock. Add tomato paste & stir well.

Add sumac, paprika, salt & pepper. Let the soup simmer on low heat for 30-40 minutes until lentils & the bulgur wheat are tender. Serve hot with freshly squeezed lemon juice & chopped fresh parsley!

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PANERA'S BROCCOLI CHEESE SOUP (PANERA BROKOLI CORBASI) INGREDIENTS:  3 tbsp butter  ½ medium onion, chopped  ¼ cup flour  2 cups milk  2 cups chicken stock  ½ lb fresh broccoli, chopped  1 cup carrot, shredded  ¼ tsp nutmeg  1-2 cups cheddar cheese, grated  ½ cup corn starch  Salt and pepper

Sauté the onion in butter over medium heat. Stir in flour and cook for 3-5 minutes. Stir constantly and add chicken stock and milk. Add broccoli and carrots. Simmer for 20-25 minutes. Add salt and pepper. Dissolve starch in water and add into the soup. Stir frequently until the soup thickens. If desired, it can be puréed in a blender. Return to heat and add cheese. Stir in nutmeg.

Serve hot with bread.

CREAM OF TOMATO SOUP INGREDIENTS: 

4 cups/about 1 liter of tomato juice

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3 tbsp. butter or margarine

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2 tbsp. flour

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2 tsp. salt, more or less to taste

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1/4 tsp. black pepper, more or less to taste

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1 cup whole milk

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grated mozzarella or Turkish kashar cheese for garnish

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PREPARATION: First, melt the butter or margarine in a covered saucepan. Add the flour and stir until bubbly. Be careful not to let the flour darken or burn.

Next, add the tomato juice slowly while stirring or whisking constantly with a wire whip. Once the tomato juice comes to a gentle boil, add the salt and pepper and stir until combined.

Reduce the heat and cover the pan. Let the soup simmer gently for about 10 minutes.

Remove the cover and stir in the milk. Continue to stir

until the soup heats all the way through and begins to steam. Be careful not to let the soup boil. Add more milk if needed to get your desired consistency.

When the soup is heated all the way through, adjust the salt and pepper to your taste. Ladle it into your serving bowls. Put a generous pinch of grated cheese on top of each bowl and serve immediately with bread.

You can also add common Turkish spices to the soup, such as oregano, mint and hot pepper flakes for a different twist. For tangier, redder soup use water instead of milk to thin the soup.

EZOGELIN SOUP INGREDIENTS:  1 onion, very finely chopped  1 ½ cups red lentils  ½ cup large grain rice  ¼ cup coarse bulgur  1 heaping tbsp. flour  4 tbsp. butter or margarine  2 tbsp. sweet red pepper paste or tomato paste  8 cups beef broth or boullion  2 tsp. salt  1 tsp. hot red pepper flakes, more or less to taste  1 tsp. dried mint, more or less to taste

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PREPARATION: Melt 3 tbsp. of the butter or margarine in a large, covered saucepan.

Add the onion and fry until translucent and very tender. Next add the flour and stir until bubbly, but be careful not to let the flour brown or burn.

Mix the pepper or tomato paste with 2 tbsp. water, then add to the flour and stir until well combined. Next, slowly add the beef broth while stirring constantly. Continue stirring the mixture over high heat until it comes to a boil.

Wash the red lentils, rice and bulgur together in a fine wire strainer until the water runs clear. Add them to the boiling mixture. Add the salt, then reduce the heat and cover the pan. If you are using boullion, you may need to reduce the added salt. Let the soup slowly simmer until the rice and bulgur are very soft and the lentils have fallen apart, about 20 minutes.

Melt the remaining 1 tbsp. of butter in a small skillet or pan. Add the hot pepper flakes and mint and stir over the heat for a minute or two. Stir the butter and spices into the soup and let it simmer a few minutes more. If the soup seems too thick, add a little more water or broth. Adjust the salt and spices to your taste.

Serve a sliver of lemon for squeezing along with each bowl of soup as a garnish. You can also put small bowls of red pepper flakes and mint on the table for sprinkling on top.

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MAIN DISHES CHICKEN WITH HERB SAUCE – İNGILIZCE YEMEK TARIFI – İNGILIZCE SALATA TARIFI

INGREDIENTS:  4 to 6 boneless chicken breast halves, or about 1 1/2 pounds chicken tenders  salt and pepper  1 bunch of green onions, sliced, about 6 to 8 green onions  8 ounces mushrooms, sliced  2 tablespoons butter  1/4 cup chicken broth  1 container (8 ounces) cream cheese with onion and chives  1 can (10 3/4 ounces) cream of chicken with herbs soup or plain cream of chicken soup  2 tablespoons dry sherry, optional PREPARATION: Wash chicken and pat dry. If desired, cut chicken into 2-inch strips.

Sprinkle with salt and pepper.

In a large skillet melt the butter over medium-low heat. Add chicken and cook, stirring, for about 4 minutes. Add the mushrooms and green onions and continue cooking until mushrooms are tender and chicken is done. Combine remaining ingredients and pour over the chicken. Cook until hot and bubbly.

Serve with hot cooked rice or pasta.

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PEPPERCORN BEEF TENDERLOIN STEAK

INGREDIENTS:  ¼ cup Dijon mustard  1 tablespoon herbs de Provence  1 tablespoon minced garlic  1 tablespoon freshly ground black pepper, divided  1 tablespoon freshly ground green pepper, divided  1 tablespoon freshly ground white pepper, divided  2 tablespoons butter, room temperature  salt PREPARATION: Preheat oven to 425 degrees.

Using a sharp knife, make a cut lengthwise down the center of the tenderloin through two thirds of the thickness. Spread the meat open and flatten slightly with a meat pounder.

Mix together the garlic, mustard, and herbs de Provence. Spread in a layer over the opened tenderloin. Sprinkle with half the ground peppers and shape the tenderloin back to its original shape, tying with kitchen string.

Rub the outside with the butter and sprinkle with salt and remaining ground peppers.

Place seam side down in a shallow roasting pan and roast for 45 to 55 for rare. Let stand 10 minutes before carving. Cut away strings and slice meat.

Serve with the pan juices.

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LEMON-HERB BEEF POT ROAST INGREDIENTS: 

1 (3 to 3 1/2 pound) boneless beef chuck pot roast



1 tablespoon olive oil



2 cups baby carrots



1 pound small red-skinned potatoes, halved

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1 medium onion, cut into 6 wedges

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2 tablespoons cornstarch dissolved in 2 tablespoons water

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1/2 teaspoon dried basil

Combine the seasoning ingredients; press onto beef pot roast. Then heat the oil in a Dutch oven over medium heat until hot and brown pot roast, pouring off drippings. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer for 2 hours.

Add the vegetables and continue cooking, covered, 30 to 45 minutes or until the pot roast and vegetables are fork-tender.

Remove the pot roast and vegetables, but keep them warm. Skim the fat from the cooking liquid, stir in cornstarch mixture and 1/2 teaspoon basil.

Cook and stir for 1 minute or until thickened and bubbly, then carve the pot roast.

Serve with vegetables and sauce.

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KAYSERI RAVIOLI INGREDIENTS :  5 cups flour  3 tablespoons salt  2 eggs  10 2/3 cups water  2 small size onion  1/3 bunch parsley  ½ teaspoon black pepper  1 ½ cups ground meat  1 large tomato  6 tablespoons margarine  ½ teaspoon red pepper  6 cloves garlic  3 cups yogurt PREPARATION: Sift flour into a large dish and set aside 1/3 cup. Add one tablespoon salt to the remaining flour, mix and make hole in the center.

Blend in the eggs, gradually add 2/3 cup water and make a stiff dough.

Knead for 7-8 minutes and divide into three balls.

Cover with a damp cloth and let stand for 10 minutes. Peel the onions, wash and chop finely. Wash the parsley, separate the leaves and chop finely.

Add the onion, parsley, ½ tablespoon salt and the black pepper to the ground meat and mix. Sprinkle with flour and roll out one of the dough balls until 1 millimeter thick. Cut it into 2 cm squares, place about half a teaspoon of the filling at the center of each square and bring the four corners together at the top, press and seal. Process the remaining dough balls in the same way.

Place the remaining water and the salt in a pan and bring to boil. Add the little dough bundles (manti) and cook for 15-20 minutes, stirring occasionally. Wash the tomato and grind into another saucepan, add margarine

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and simmer for about 5 minutes, add the red pepper. Peel, wash and crush the garlic and mix into the yogurt.

While serving, pour the garlic yogurt over the manti and then sprinkle with the tomato sauce.

KAYSERI USULU YAGLAMA

INGREDIENTS: For the dough: 

460 gr/1 lb./4 cups plain flour



7gr/2tsp. dry yeast



3 tbsp./45 ml olive oil



2 tsp./10 ml sea salt



300ml/10 fl oz. warm water

For the meat & vegetables sauce: 

500gr/1lb 2 oz. ground beef



30ml/2 tbsp. olive oil



2 large onions, finely chopped



3-4 garlic cloves, finely chopped



2 medium tomato, finely chopped



15 ml/ 1 tbsp. concentrated tomato puree



10 ml/ 2 tsp.



Turkish hot pepper paste (optional)



300 ml/12 fl. Oz/ 1 ½ cup water



handful of flat leaf parsley, finely chopped



salt and ground black pepper to taste



plain or garlic yoghurt to serve

PREPARATION : In a large bowl, combine the flour, salt and yeast and mix well. Stir in the olive oil and warm water and knead into a soft dough by hand (if it‘s sticky, you

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may need a little extra flour to shape the dough). Cover the dough with a dish cloth and leave to rest and rise at a warm spot for 45 minutes or until it doubles the size.

While the dough is resting, prepare the filling. Heat the olive oil in a large pan. Stir in the onions and garlic, cook until soft for a few minutes. Add the ground beef and cook for 2-3 minutes, mixing well. Stir in the tomatoes, tomato and red pepper paste (if using) and combine well. Add the water and season with salt and freshly ground black pepper. Cover, turn the heat to medium to low and cook for about 30 minutes. Once all is cooked, stir in the chopped parsley, give them all a good mix and turn the heat off (at this stage you can also check the seasoning to your taste). The filling needs to have quite a bit of liquid to cover the flat breads so add a little more water if needed.

Once the dough has risen, divide the dough into 11 pieces and roll into 11 small balls (each about a size of a small tangerine). On a lightly floured surface, roll each ball into a thin, round circles of about 23cm in diameter. Dust each of these circles with flour so they don‘t stick together and keep them covered with a damp towel so that they won‘t dry out.

Cook the flat breads on a wide non-stick pan or griddle, flipping over them as they begin to go brown and buckle. Pile them on a plate. Now it is time to assemble the dish. Place a flat bread on a wide, circle serving dish and spread a thin layer of the ground meat sauce over. Then place another flat bread on top and spread the sauce again; continue this layering until all the flat breads are finished with the remaining of the sauce spread at top.

Cut the Yaglama all the way through into 4 equal pieces, and serve immediately. A few spoonfuls of garlic yoghurt go very well with this dish. (For garlic yoghurt; simply crush and finely chop a clove of garlic into a cup of plain yoghurt and season with salt to your taste).

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KAYSERI MEATBALLS INGREDIENTS: 

1.10 pounds ground meat



1 medium onion



3 slices of stale bread



1 tsp cumin



1/2 tsp black pepper



1/2 tsp crushed red pepper



1 + 1/2 tsp salt



7-8 stems of parsley



3 potatoes



3 tomatoes



4 long green peppers



1/3 cup vegetable oil

PREPARATION : Grate the onion on the crumbs. Mix until it turns to puree, then add the remaining meatball ingredients, and knead for about 8-10 minutes.

While refrigerating the meatballs mix, peel the potatoes, and slice them into 1/2 inch wide circles, slice the tomatoes also, and cut each pepper into 2 pieces and remove the seeds.

Grease the oven tray with 1/3 cup oil. Place the potato slices on the tray.

Place the big sized meatballs on the potato layer with spaces between them.

Place the tomato slices and pepper slices into the spaces between the meatballs. Sprinkle salt all over.

Cook in the oven which is preheated to 374 F, until the meatballs turn to red. Serve hot.

Note: It is advised to lay the meatballs mix all over the potato layer instead of shaping them.

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TRADITIONAL TURKISH DESSERT BAKLAVA DESSERT INGREDIENTS  1 cup of milk  3 cups of sugar  3 cups of water  half a cup of oil (for dough)  2 eggs  1 teaspoon of salt  1 teaspoon of baking powder  1 tablespoon of lemon juice  1/4 a lemon  flour  1-2 cups of crushed walnuts or hazelnuts  375 g og margarine  2 cups of starch

DIRECTIONS Heat 3 cups of sugar with 3 cups of water in a pot until the sugar dissolves. Squeeze in the lemon juice from 1/4 of a lemon and cover remove from heat once the mixture begins to thicken. Mix together milk, oil, eggs, salt baking powder and lemon juice in a pot by hand. Add in flour until the dough is slightly tough, roll into a long round shape, and cut into 24 pieces, then cover and let sit for 15-20 minutes. Roll out the dough with starch until it is 15 cm in diameter make 2 groups of 12 layers of dough, flouring each layer. Roll each layer of dough out evenly to 30-35 cm in diameter (turn the dough occasionally to ensure even rolling). If desired, the dough can be rolled out separately with starch.Set the first pile of dough into a tray and sprinkle crushed walnuts on top.

Put the second pile of dough over the nuts and press gently. Slice into long horizontal strips. Pour melted margarine over the dough by the spoonful.

29

Cook in the oven on a medium heat until the top layer turns pink and becomes crusted. Remove from the oven and pour sugar syrup over it while still hot.

SUTLAC DESSERT INGREDIENTS  1 liter of milk (plus an extra 1/2 cup for mixing the starch)  1/2 a cup of rice  1 cup of sugar  1 tablespoon of starch  1/2 a package of vanilla  1 teaspoon of cinnamon DIRECTIONS Clean the rice and boil slowly in 1 cup of water. Add milk and boil for 10 more minutes. Add sugar and stir until it dissolves. Mix the starch with half a cup of milk ad then add it into the milk and rice mixture. Bring to a boil then remove from heat and add in vanilla. Cover and let sit for 10 minutes. Pour into serving bowls while it is still warm. Sprinkle cinnamon on top once it has cooled.

REVANI DESSERT INGREDIENTS 

6 eggs



1

cup

and

2

tablespoons

semolina 

1 cup of flour



41/2 cups of sugar



1 lemon peel (grated)



2 tablespoons of lemon juice



1 teaspoon of baking powder



1/2 a package of vanilla

30

of

DIRECTIONS Melt 4 cups of sugar with 41/2 of water in a pot, stirring occasionally; bring to a boil and then add in 1 tablespoon of lemon juice and half of the grated lemon peel boil for 10 more minutes and then remove from heat.

Separate the yolks and whites from the eggs. In a bowl add in half a cup of sugar and the rest of the grated lemon peels to the egg yolks and mix until the sugar dissolves.

Mix the flour, baking powder and vanilla together and sieve. Add in semolina and mix with a spoon. Grease a tray that is 25-30 cm wide in diameter. Whisk egg whites in a pot and add in yolk and sugar mixture, stirring occasionally.

Slowly add in flour semolina mixture to the eggs stirring occasionally add in lemon juice and mix.

Pour mixture onto a greased tray smooth with a spoon leaving the edges higher. Cook for 25-30 minutes in a preheated oven until it turns pink.

Remove from heat and immediately pour syrup over it with a ladle by the spoonful cover to let the souce absorb into the dessert. Once cooled, slice and serve.

SEMOLINA DESSERT INGREDIENTS  125 g of margarine  11/2 cups of medium-sized semolina  1 tablespoons of pine nuts  11/2 cups of sugar  3 tablespoons of sugar  1 cup of water

31

DIRECTIONS Melt the margarine in a pot. Add in semolina and fry on a low heat until it turns light pink. Add in pine nuts and stir occasionally until they turn pink then add in water and milk, and stir. Leaving the lid partially open, let simmer on a low heat until the water evaporates. Add in sugar, stir and cover. Cook on a very low heat for 5-6 minutes, remove from and let steep longer until ready to serve.

LOKMA DESSERT INGREDIENTS  3 cups of flour  2/3 tablespoons of yeast  2 tablespoons of oil (for dough)  1/2 a teaspoon of salt  2 cups of oil (for frying)  3 cups of suga  1 tablespoon of lemon  grated peel from 1 lemon

DIRECTIONS Heat half a cup of water in a pot on low heat. Add in 1/3 a tablespoon of sugar and 2/3 a tablespoon of yeast and melt together.

In a separate bowl, sieve flour, add in salt and 2 tablespoons of oil, and then slowly add in tepid water. Mix the ingredients together to form the dough, which should have a yogurt-like consistency. Whisk dough by hand. Cover and let sit in a warn place until the dough doubles in size. Heat 3 cups sugar with 31/2 cups of water in a pot stirring until the sugar dissolves. Bring to a boil then add in lemon juice and lemon peel, remove from heat after 5 minutes. Heat the oil in a small pot. Form dough into walnut-size pieces and fry leaving enough

32

room for each piece. Once the piecess harden, stir with a ladle. Remove once fried and pour in prepared syrup while hot.

FLOUR HALVAH (UN HELVASI)  125 gram butter  2 cups flour  1 cup milk  1 cup water  1 ½ cup sugar  4 Tbsps pine nuts (optional)

DIRECTIONS Let the butter melt in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 10-15 minutes.

Meanwhile, heat the milk and water. Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup.

Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes.

Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.

33

KUNEFE  500 gr shredded dough  4 Tbsp butter  300 gr unsalted cecil cheese  3 cups sugar  3 cups water  ground pistachio for garnish

DIRECTIONS In a pot, prepare the syrup mixing 3 cups of sugar and 3 cups of water.

Bring to a boil. Then turn the heat off and let it cool.

Melt the butter and pour all over the shredded dough. Mix it using your hands and make sure they get mixed up well. Meanwhile, split the shredded dough into small pieces by pulling them apart with your fingers. Grease a middle size oven tray or Pyrex. Then, spread half of the shredded dough and press down using your hands. Slice unsalted cecil cheese or Mozzarella (about ¼ inch thick). Place sliced cheese over the shredded dough evenly and then, cover with the remaining half of the shredded dough. Again press down to compress using your hands.

Preheat the oven to 400 F (200 C) and bake Kunefe until the top turns light brown. Then, take it out of the oven and turn upside down with the help of a flat tray. Again bake until the other side turns light brown. Pour the cooled syrup all over the hot Kunefe and set aside for 5-7 minutes before serving.

After the syrup is absorbed slice the Kunefe as you like and garnish with ground pistachio.

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NOAH'S PUDDING (ASURE)  2 ½ cup barley/wheat  ½ cup kidney beans  ½ cup chick peas  ½ cup rice  6 cups sugar  ½ cup raisins  ½ cup dried apricots, washed and finely chopped  peel of 2 oranges, finely chopped  ½ cup black currant  For garnish crushed walnuts, cinnamon and pine nuts

DIRECTIONS In the evening, wash wheat/barley and rice, then place them in a pot covered with 2 inch of water. Place raisins, dried apricots, chick peas and kidney beans in different bowls and cover them with of 2 inch water.

The next morning, wash the wheat/barley and rice and then drain. Place them in a pot, covered with 2 inch water and simmer it over low heat, till they are soft. Repeat the same procedure with chick peas, kidney beans, raisins and chopped orange skins in different pots.

Then stir in dried apricots, black currants and all the ingredients you cooked to the rice and wheat/barley. Stir occasionally with a wooden spoon.

You can adjust the thickness with adding more hot water.

Finally stir in sugar and cook for 5-10 minutes. Transfer the Noah‘s pudding in small bowls or cups. Then, garnish with pine nuts, crushed walnuts and cinnamon.

Keep Noah‘s Pudding in the fridge.

35

NEVZINE (KAYSERI TATLISI) INGREDIENTS:  70 grams cold butter, chopped into cubes  4 tbsp vegetable oil  4 tbsp tahini paste  4 tbsp milk  2 cups flour  4 tbsp walnuts finely ground  1/2 tsp baking soda  1/2 tbsp vinegar/lemon juice  1 cup water for syrup  1 cup sugar for syrup  3 tbsp pekmez for syrup  walnut halves for decoration PREPARATION : Preheat the oven to 180C/356F. Prepare the syrup: simmer the sugar and water for 5-6 minutes. Turn off the heat, add pekmez and set aside to cool down.

Make the dough: combine the melted butter, vegetable oil, tahini paste and milk in a mixing bowl. Sieve the four into the bowl and work into the wet ingredients. Add walnuts, baking soda and lemon juice – mixed well.

Transfer to the baking sheet (8×8 inches square or round equivalent) and press the dough hard to cover the bottom of the tray. If you wish, press with a fork second time for a pretty riffled surface. Cut into portions. Press a walnut half into the center of each portion. Bake until the top firms up and toasts nicely (40 min or so).

Once you take the sweet out of the oven pour the syrup over making sure it is evenly distributed. Set aside: the sweet will cool down and soak in the syrup.

Serve with vanilla ice-cream.

36

37

Traditional Polish cuisine is quite rich. Diversity and refinement are crucial, thanks to the culinary traditions of people living side by side for centuries: Jews, Ukrainians, Belarusians, Lithuanians and Ukrainians. The influence of Russia, Germany, Czech Republic and Austria should also be mentioned.Within Polish cuisine, you can find specialties recognized around the world.

Traditionally Polish lunch/dinner, called in Polish 'obiad', is served at 2-3 p.m. in two servings. The first one is a Polish soup which usually is a: 

rosol which is a chicken soup (broth with poultry or beef, served with pasta, sprinkled with plenty of greens),



zurek (soup made from soured rye flour and meat, served with potatoes chopped into cubes, sausage, and hardboiled egg),



red borsch (beet concoction, served with small dumplings with mushroom or bean stuffing - this is called uszka and is similar to Polish pierogi).



Quite often at the Polish table, we can also find other popular soups, including a cabbage soup, barley soup, or tomato soup.

A culmination of the late lunch is the "second course" (drugie danie).

Actually, it is what is commonly understood as a first course (or main) in English, but Poles call it the second (the soup goes first). Polish recipes for first courses are listed in a table above, while a short list of some popular foods served as seconds is below: 

kotlet schabowy, pork chops in a coating served with potatoes and stewed cabbage,



roasted chicken with potatoes or fries + cucumber salad called mizeria,



kotlet mielony, ground cutlet with potatoes and vegetables,



some

kind

of

Polish

dumplings,

like kopytka, pyzy, kluski

slaskie sprinkled with pork scratchings, fried onion or covered with meat sauce like goulash, 

especially delicious and traditional Polish first courses are pierogi, golabki (cabbage rolls in tomato sauce) and bigos (Polish hunter's

38

stew), but these recipes require more time to be prepared and therefore in many Polish families are not every-day but rather a 'festive' meals, ďƒź many Poles like to eat sweet dishes also for a dinner. A good example

is provided by nalesniki (Polish-style pancakes made from a very thin dough), knedle (dumplings

stuffed

with

plums

or

poppy

seeds), pierogi with a sweet curd cheese or noodles with fruit mousses.

Lunch usually ends with a Polish dessert. In Poland, homemade cakes are commonly served. Specialties worth a try are: yeast cake, makowiec (roll with poppy seeds and dried fruits), mazurek, ciders, piernik (ginger cake) and delicious Polish cheesecakes. For those who like to enjoy a special, gourmet taste, we suggest to try paczki (Polish donuts) filled with rose jam.

39

ORIGINAL RECIPES FOR POLISH FIRST COURSES PIEROGI WITH MEAT FILLING RECIPE INGREDIENTS : 

0.5 kg of beef



3 carrots



1 parsley



1 leek



half of a celery



1 onion



butter or oil for frying



1 roll



parsley leaves



two eggs



salt & pepper



pierogi dough



crackling or fried onion

takes 1.5 h RECIPE: Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.

Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw this vegetables into stock with meat and leave gently cooking on half an hour. I usually don't buy raw vegetables in such situations. I prefer buying in a grocery those already cut up frozen vegetables.

While the meat is being cooked with vegetables peel onion and cut it into cubes.Fry onion on the frying pan with the addition of butter, until it lightly browns itself.Take the meat out of stock and tear into smaller pieces.

Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat.

40

Add also fried onion and precisely mix everything. Grind the blend of onion, meat and roll in a meat mincer. Chop parsley leaves up and add to stuffing.

Break two raw eggs into a meat mixture. Add salt and grinded black pepper.

Mix. Season to taste. If your stuffing is too dry add some stock. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.

Cook pierogi on salted water. After floating to the surface cook until become soft. Then sift out.

We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides - from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides.

Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional.

PIEROGI OR USZKA WITH MUSHROOM & CABBAGE FILLING RECIPE

INGREDIENTS : 

1 kg of the sauerkraut



2-3 cups of dried mushrooms or much more raw white mushrooms from

grocery 

2 medium-sized onions



oil or butter for frying onion



some salt



some black pepper



8-10 bay leafs



spoonful of breadcrumbs (optional)



takes 1 h

41

RECIPE: Rinse dried mushrooms with cold water and throw into the pot with hot water. Leave for 15-20 minutes.

Put the pot on the cooker and cook mushrooms, until become soft. Drain mushrooms off on the colander. Collect water in the second pot. Throw the sauerkraut into water, in which mushrooms were cooked. Cook it, until become soft. In the meantime cut mushrooms carefully into small stripes. Drain the cabbage off on the sieve. You can pour water out. Carefully shred the cabbage into small stripes. Peel two medium-sized onions and cut into small dices. Melt some butter or oil on the frying pan. Throw onion to hot butter / oil and fry about 5 minutes to achieve delicate browning. Next throw the cabbage and mushrooms. Mix precisely. Add the salt and grinded black pepper to the taste.

Add 8-10 bay leafs. Some Poles add a tablespoon of breadcrumbs, but it is not compulsory and I, personally, have never tried it. Put a lid on the frying pan and stew about 10 minutes.

Put the filling to the bowl and let it cool off. The filling is ready to go when cooled but you will need to get rid of bay leafs before folding pierogi or uszka.

BIGOS FROM YOUNG CABBAGE RECIPE

INGREDIENTS : 

4 young cabbages



0.7 kg of lean pork



0.25 kg of smoked bacon



0.7 kg of thin sausages (kielbasa)



1 carrot, 1 parsley, half of celery, 1 onion



1 bunch of dill



3 bay leaves, 4 grains of allspice, 1 tablespoon of sugar, 1 tablespoon of oil



sugar, salt & pepper

42

RECIPE: Cut pork and onion into small pieces. Fry in oil.

Put fried meat & onion into a pot, add small amount of water and simmer for 30 minutes.

Cut cabbage into small pieces. To the boiling meat and onion add: cabbage, diced bacon, vegetables, whole bay leaves and allspice.

Boil the whole mixture until cabbage is soft.

Season your bigos with salt, pepper and a little sugar Before serving add sausages (kielbasa) to the pot to make them warm.

Chop dill and sprinkle bigos served on plates (or serve chopped dill on a separate saucer).

SCRAMBLED EGGS WITH CHANTERELLE MUSHROOMS — JAJECZNICA Z KURKAMI RECIPE INGREDIENTS:  300 g of chanterelle mushrooms  8 eggs  some butter or lard for frying  salt and pepper to taste  chives  bread or roll  takes 30 min — makes 2 decent portions RECIPE: Wash 300 g of chanterelle mushrooms. Cut bottom parts of stem if dirty.

Throw it all onto frying pan and gently heat to remowe excess of water. After few minutes, when mushrooms are no longer wet, add some butter or lard and gently fry (I do prefer lard, see photo below). I usually fry chanterelle mushrooms for 15 minutes. During that time it becomes golden. Such mushroom is a bit gristly, what I actually like :) If you fry a bit longer, chanterelle becomes brown and has more 'meaty' consistency. Add 8 eggs and fry Add salt and black pepper to taste. Sprinkle or mix with chives. Serve with bread or rolls.

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POLISH SOUPS POLISH ZUR AKA ZUREK SOUP RECIPE INGREDIENTS : Sourdough: 

half cup of rye flour



peel from one slice of wholemeal bread (not obligatory)



2 cloves of garlic - crushed



2 bay leaves



1 cup of water

Soup: 

2 white sausages



previously made sourdough



half of a small parsley



1 medium-size onion



3 potatoes



3 tablespoons of thick sour cream (18% fat)



1 spun of marjoram



salt, pepper



hard-boiled eggs when ready to be served

RECIPE: Pour rye flour into a clay or cup pot, add pressed garlic and pour over warm but not hot water. Mix it with enough water so that a slurry forms, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sourdough sour smell (don't worry - disappears during cooking). The sourdough can be poured into jars or bottles and stored even a month.

Pour your sourdough into a large pot, add some water or broth, so as to be adequately acid (according to your taste). Cook it.

After boiling, add the leaves, all spices, juniper, diced sausage.

44

In the meantime, boil the potatoes separately - otherwise, they become hard and are distasteful.

Cook until soup goes an intense aroma of meats and herbs. Add salt, pepper and other seasonings to taste. Cook a moment more and then turn off.

At the end add the sour cream, eggs and boiled potatoes. Stir. Serve hot!

RED BORSCHT WITH CREAM AND POTATO RECIPE INGREDIENTS : 

3 carrots



1 parsley



1/2 of leek



1/3 of celery



or ca 400 g of frozen vegeta- bles instead of those above



5-6 stock cubes



2-3 beetroots



10 grains of pepper



5 grains of allspice



5 bay leaves



2 cloves of garlic



2 onions



butter or olive for frying onion



5-6 tablespoons of breadcrumbs



cream



sugar



potatoes



dill and/or parsley leaves

takes 2 h — makes 2-2.5 L of borscht RECIPE: Cut three carrots and one parsley into matchsticks. Slice half a leek.

45

Grate 1/3 of celery. Instead of those raw vegetables you can also use frozen combination (use ca 400 g). Such frozen products can be obviously found at the grocery store. In Poland this basic set of vegetables is called 'wloszczyzna' and constitutes the base of many soups. Pour 1.5-2 litres of pure water (filtered or mineral) over above vegetables. Throw 5-6 beef stock cubes and start boiling.

In the meantime grate two or three beetroots. Throw beets belts onto the frying pan. In Poland you can buy dried beets. Some eat it as the snack or sprinkle into salads. I never tried to cook the borscht on them, although (theoretically) it should be suitable as well as raw beets.

After stock cubes dissolve and stock becomes hot, pour 1/3 or half of stock to the frying pan with beets. Stew beets under lid for about 20 minutes. At that time the juice is being extracted from beets and broth gains very beautiful colour, similar to the colour of a red wine. Borscht made of good quality beets should be naturally slightly sweet at this point.

If beets soften that stewing can be deemed completed. Pour the content of the frying pan to clean pot through strainer (beetroot stays on strainer).

Take pot with stock (earlier put away) and pour through the sieve with beets to the 'new' pot that contains borscht. In this way you will separate carrot, parsley and leek. Pour the stock through strainer with portions, trying to squeeze the remaining juice still staying in beets.

You can throw a portion of vegetables and beets from the sieve to the clear borscht. Do it at your own discretion and taste, but don't exaggerate. In contrast with the Ukrainian borscht, too many vegetables should not float in the good red borscht (e.g. in the clear red borscht served with 'uszka' there is no vegetables at all). Throw away remaining vegetables, or use them for preparing some other dish.

Place the pot with borscht on the cooker and start warming gently. Add ca 10 grain of black pepper, 5 grain of allspice and 5 bay leaves. I personally never allow the borscht for boiling, because tastes coming from red beets are damaged slowly at the temperatures around 100째C (212째F). Moreover borscht

46

also loses its color and aroma. Borscht should be cooked in the temperature of ca 80째C (176째C).

Squeeze two cloves of garlic to the red borscht.

At that time cut two onions into fine dice. Throw onto the frying pan, add butter or olive and fry to browning.

Throw 1 of the fried onion into soup. Pour the remaining amount into the bowl and put away. This will be needed for us as the seasoning for potatoes, while serving borscht.

On the same frying pan, on which you fried onion, brown about 5-6 table spoons of breadcrumbs. In this way you obtain the roux (polish: zasmazka).

Add it to the borscht and mix precisely.

At this stage as a rule I taste the borscht and I judge, whether it should not be thicker, i.e. whether more beets juice should not be in it. If I will acknowledge that it could be more concentrated I add red beet juice concentrate. It is available in polish groceries easily (produced by Krakus or Rolnik; personally, I prefer the first one). I add it with portions, all the way to satisfying taste. However extract from three beetroots should be enough. I should also emphasize that cooking the borscht exclusively on concentrate is sentenced to failure. It is worthwhile devoting the moment to grate beets in order to cook much tastier soup.

Now time for adding the cream. Use fresh cream intended for soups.

Pour half a cup of the borscht from the pot. Add two-three tablespoons of the cream and mix precisely. If lumps appear crumble it. Pour back into the pot and mix. Repeat the procedure, until you get the borscht about beautiful, pink colour. The amount of the cream in soup is a matter of the taste of course, so listen to your tongue ;) Soup with the cream cannot be boiled, since the cream will curdle. Soup gets much less appetizing look.

After the cream we add the sugar. Red borscht, against many flawed recipes, is not a sour soup! The only one justified exception is a clear borscht with croquettes. Only this one can be sour. So, put one or two teaspoonfuls of the sugar, mix it and taste. Add little portions of the sugar charily, until soup

47

gains the gentle sweet-sour taste. You should break a sour taste of the cream it should not dominate.

After mixing borscht with the cream turn heating off and put soup aside for cooling.

Meanwhile peel the appropriate amount of potatoes, cut into cubes and cook.

Mash boiled potatoes and season with the salt to the taste. Don't add the cream or the milk. We don't want this 'purée' to be too tender, because then it would dissolve in the borscht on the plate to easily.

When the borscht will cool heat it again. Put portions of potatoes on the plates, then pour the borscht. Sprinkle potatoes with the fried onion and shredded parsley and dill.

OLD POLISH ONION SOUP RECIPE INGREDIENTS : 

150 g of the black wholemeal bread without the crust



350-400 g of onion (2 big onions)



1-1.5 spoonfuls of butter



3-4 stock cubes



2 yolks



half a cup of the cream



salt and pepper



dill or parsley leaves

RECIPE: Edge the wholemeal bread of the crust. Slice 150 g of bread, and then cut all slices into cubes. You should use black wholemeal bread.

Prepare the dish suitable for baking in the oven. Grease its surface with butter. Put cubes made from of the inside of the wholemeal bread.

48

Put to the oven. Start heating and hold bread in the oven until bread dries off and browns on the surface. Be careful not to burn it too much. While bread is in an oven, peel onions and cut into cubes.

Dissolve 1-1.5 spoonful of butter on the frying pan, throw onion and brown it slightly (about 15 minutes of frying). After certain time throw bread cubes to the frying pan with stir-fried onion. Pour 1 liter of clean water (filtered, mineral or boiled) to the frying pan. Leave gently cooking for 30 minutes.

Pour soup through the sieve to the new pot. Pass solid pieces of bread and onion through a sieve (in the same way like while preparing mousse soups).

Throw 3-4 stock cubes. Put you pot again on the cooker and boil. When soup will start seething put it aside and turn of heating. Mix until stock cubes dissolve.

Add two yolks to half a cup of the cream and mix (rinse the eggs with hot water to remove any ugly stuff). Add resulting yellow liquid to the pot with soup. Mix precisely. Season to taste with salt and a lot of pepper.

Sprinkle pots with onion soup with shredded dill, parsley leaves or chives (or all of it at once). You can also sprinkle with black pepper and some firmly chopped onion previously browned on frying pan. Serve with wholemeal bread (if you will come across problems with purchasing european-style wholemeal bread you may buy German pumpernickel - it's great here).

POLISH TOMATO SOUP RECIPE — ZUPA POMIDOROWA INGREDIENTS : 

0.5 kg of meat or meat with bone or stock cubes



0.5 kg of soup vegetables (parsley, celery, leek)



5 medium carrots



spices (a few peppercorns, bay leaf, salt to taste)



1 tablespoon of butter



4 peeled medium tomatoes



1 tablespoon of tomato concentrate (optional)

49



200 ml sour cream or tart yoghurt

RECIPE: First prepare broth from meat and vegetables. Wash meat with bone thoroughly in hot water, put it into the pot and pour six cups of cold water. Cook it on a strong fire under cover, then decrease the flame and cook over low heat for about 1,5 hour. Of course and as usually you can prepare the broth with stock cubes if you don't have time for a more traditional route.

Wash, peel and put the green (vegetables) into the broth. Add 5 medium carrots (do not chop them). Then boil it all together. This blend of soup vegetables are known in Poland as wloszczyzna (as you may known if Tasting Poland is not new for you). I usually buy frozen wloszczyzna at a grocery, so I don't have to wash, peel and chop vegetables.

At the end of cooking add spices. Cook few minutes more and then take out the meat and all soup vegetables (wloszczyzna). However, leave carrots inside.

Peel and cut tomatoes into cubes. Melt 1 tablespoon of butter in a small saucepan, then add peeled tomatoes and cook it until a thick consistency.

Sometimes I add 1 tablespoon of tomato paste (concentrate). It makes the soup more tomato-like, but changes the taste a bit. Just try yourself what you like, but never use ketchup!

Add tomato sauce prepared according to point 4 to your pomidorowa soup and mix it well.

Pour sour cream or tart yoghurt into a small saucepan. Gradually add spoonfuls of the soup, one after another, so the cream does not coagulate when heated up to fast. Mix it all precisely, and when you have got a satisfactory mixture of cream with soup pour that slowly to whole pot and mix once again.

In Poland zupa pomidorowa is served with rice or noodles, so you also have to boil one of these before dishing up. To make filled soup plates more appetizing (and to add a bit of artistic character) put a teaspoon of cream in the middle of the plate and decorate with a little twig of parsley leaves.

50

ORIGINAL RECIPES FOR POLISH APPETIZERS AND DESSERTS UNBAKED CHEESECAKE (COLD) WITH DIGESTIVE BISCUIT BASE AND JELLY TOPPING

INGREDIENTS: 

225 g (1 package) of digestive biscuits



100 g of butter



3 heaped teaspoons of powdered gelatine



300 ml of very cold double cream (30%)



5 heaped tablespoons of icing/powdered sugar



300-400 g of twarog cheese (Polish-style quark / farmer cheese)



1 powdered fruit jelly to make a topping



optional: 1 white chocolate



optional: 1 glass of fresh fruits (raspberries, sliced strawberries or

bilberries)

RECIPE: Use some butter to smear a circle-shaped cake tin with removable rim.

Put plastic foil - a food wrap - inside.

Grind twarog three or four times, until it forms a uniform fine-grained mass.

Crush Digestive biscuits finely and mix them with previously melted, and still warm butter. Pour into the bottom of the form.

Soak the gelatin in a few tablespoons of cold water.

Whip double cream to medium stiffness, then add powdered sugar and whip to stiffness.

Melt white chocolate in water bath: put the chocolate into the small pot, insert it in a larger pot filled with water and apply heat. You can also try to melt the chocolate in a microwave. Chocolate is an optional ingredient. You may not

51

use it, but remember to add more sugar to the cheese, so that the cake is sweet enough.

Now, when all ingredients are ready we let's start fun. Precisely mix whipped cream with grinded twarog. Add warm, melted white chocolate and mix. Use blender if it's too hard. The mass should be rather homogeneous.

Add soaked gelatin to 50 ml (1/4 of glass) of boiling water, dissolve. Add this solution to cheesecake mass. Stir constantly.

Pour

the

mass

over

crushed

biscuits.

Put

cheesecake

into

refrigerator/fridge.

Dissolve jello in boiling water, but use 1 cup of water less, then what the procedure on the packaging tells you. Put into refrigerator.

When cheesecake mass sets place fresh fruits on its surface and pour jelly over. The trick is not to let both ingredients to mix - cheesecake mass should be set enough and, in the same time jelly shouldn't be warm any longer, but still in a liquid, pourable form.

Cold cheesecake should stay in refrigerator overnight (at least few hours). Remove for 15 minutes before serving.

RHUBARB SORBET RECIPE

INGREDIENTS : 

0.5 kg of rhubarb



half a cup of mineral water



150 g of sugar



strawberries, blueberries, cherries or white, sparkling wine (mediumsweet)

52

RECIPE: Peel, wash and cut the rhubarb into small pieces.

Throw the rhubarb into the pot. Pour half a cup of mineral or filtered water and add 150 g of the sugar.

Put on the cooker and start heating. Cover a pot with a lid and stew the rhubarb for 10-15 minutes. Next put away for cooling.

Mush the rhubarb into pap with a mixer.

Lay the rhubarb pap in the bowl and put into the freezer. Open the freezer and stir the sorbet from time to time.

Put the sorbet with portions into dishes, which you're going to use for serving.

The sorbet is served chilled. You can adorn rhubarb sorbet with blueberries, strawberries, cherries, or pour cold white sparkling wine over it.

KLUSKI Z MAKIEM — PASTA WITH POPPY RECIPE

INGREDIENTS : 

300 g of flour



1 egg



pinch of salt



1 cup of poppy seeds



3 spoonfuls of honey



2 spoonfuls of raisins



2 spoons of almonds petals



1 spoonful of chopped walnuts



1 spoonful of orange peel

takes 2 h — makes 5-6 portions

53

RECIPE FOR POPPY MASS Rinse the poppy with water. Next pour boiling water over it. Drain precisely.

Prepare a meat mincer and use it for grinding the poppy. You should grind the poppy to very small grains (grind the poppy 3 or 4 times through a meat mincer).

Pour three spoons of honey into a pot and start heating. You can use solid honey, instead of liquid one. It should melt because of increased temperature.

Add the entire poppy, raisins, nuts, orange peel and almonds petals to the pot. Mix precisely and constantly stirring fry about 5 minutes, until the poppy mass will become warm and homogeneous. Turn the heating off remove the poppy from the cooker.

RECIPE FOR KLUSKI (PASTA) Raise a mound from 300 g of the flour. On its tip do the hollow and wolf one egg down. Add a pinch of salt.

Knead a dough. You should knead it for about 15 minutes, until it is smooth in colour and uniform.

Mold the ball from your dough, put it into the bowl. Cover with clean cloth and put back on 20-30 minutes.

Flour a table or pastry board. After 20-30 minutes roll the kluski dough up to the clump having thicknesses of about 2 mm.

Cut the clump into small squares with 2-3 cm side Cook those squares in salted boiling water. Do it as if you cooked the pasta purchased in the store.

Mix precisely your kluski with poppy mass. And that's all.

54

SIMPLE SWEET CURD CHEESE SANDWICHES

INGREDIENTS : 

fresh bread or rolls



200 g portion of curd cheese



jam, cranberry sauce, honey or chocolate liquor



sugar



a few teaspoonfuls of milk

RECIPE: Lay slices or lumps of the curd cheese on the fresh bread or rolls.

Sprinkle every sandwich with the sugar (1 teaspoonful of the sugar to one sandwich).

Use teaspoon to sprinkle the sugar with some drops of milk.

Put sandwiches in the microwave or oven. Hold for a moment, until cheese and bread become warm, though not hot. Take sandwiches aut Put the portion of a jam on every sandwich. If you wish you can use cranberry sauce, chocolate liquor or honey.

KNEDLE DUMPLINGS WITH POPPY FILLING RECIPE

INGREDIENTS: 

125 ml of milk



70 g of sugar



20 g of yeast



250 g of the wheat flour



100 g of butter



pinch of salt



1 egg

55



80 g of the poppy, 10 g of the sugar, 20 g of butter and 1 yolk to prepare the filling



sweetened cream or sweet yoghurt for pouring over the knedle dumplings



or fruit sauce instead of cream/yoghurt



slices of fruits (blueberries, strawberries or similar)

RECIPE: Pour half a cup of the milk into the pot, add 1 teaspoonful of the sugar and heat gently on the cooker.

Crush 20 g of yeast and mix with warm milk precisely. Next add 1 spoonful of the flour, mix and put away into the warm place under the cover.

Prepare clean bowl and put the remaining flour into it.

Pour 50 g of molten butter, a pinch of salt and almost entire remaining sugar into bowl. Mix with flour. Move this mass to the pot with milk and yeast.

Break an egg into, and mix precisely.

Knead dough with your hands, until you reach uniform consistency.

Cover the dough with clean cloth and put back on 20 minutes. At that time let's deal with the filling which is trivial in preparation. Simply mix 80 g of the poppy with 10 g of the sugar, 20 g of butter and one yolk.

After 20 minutes knedle dough should grow a little bit in the pot. Use it to shape balls about 3-4 cm in diameter.

Stuff knedle dumplings with the filling by: flattening every ball individually, than putting the poppy filling in its center, and closing the poppy by gluing the dough alltogether. 1 tablespoon of the filling should fall to every one ball. When knedle is glued roll it a little bit in hands in order to grant it the uniform surface and shape again.

Cover such raw knedle with dry and clean cloth and once more put it back on 20 minutes.

56

In the meantime prepare the pot with the lid and pour water into it so that the water is only 1-2 cm high. Add 30 g of butter, a pinch of salt and the entire sugar which remained from making pastry. Heat this water until boiling.

Now, we put knedle into the pot. Cover it with a lid and slightly reduce heating.

Cook knedle dumpling gently for 15 minutes.

Lay cooked knedle on plates and pour with sweet yoghurt or the sweetened cream. Sprinkle with slices of fruits - bilberry, blueberries or strawberries are probably the best. It is possible to pour the fruit juice over knedle. You can also prepare fruit sauce by thickening fruit compote (e.g. bilberry compote) with potato starch.

57

58

Romania is a beautiful little country in Eastern Europe in the Balkan region. Romanian food is diverse. Food choices and cooking styles are influenced by Balkan traditions as well as German, Hungarian, Turkish, Russian and those of the Near East which includes Israel, Palestine, Jordon, Syria, Lebanon, and Iraq.

Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş. The category ţuică (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.

The seasons generally influence the food offered. During summer and autumn markets overflow with fresh vegetables and fruits coming from the local farms. Radishes, spring onions, potatoes, nettles, spinach, lettuce, tomatoes and cucumbers delight the shoppers in April and May. From the end of May to late September there is a large variety of fruit: cherries, apricots, strawberries, raspberries, plums, pears, melons and watermelons, peaches, blackberries, blueberries, apples, grapes, quinces and nuts.

Pork and lamb are preferred over beef in Romania and pork fat is used for cooking.

When visiting homes anywhere in Romania the people are friendly and warm and always there is an invitation to share their food.

59

APPETIZERS BOEUF SALAD (SALATA DE BOEUF) Preparation time: 45 minutes Makes: 8 servings INGREDIENTS: 

4 chicken thighs (or 1 pound of beef)



4-5 carrots



1 parsnip root



1 parsley root



1 celery root ( 1/2 for a large root)



7-8 large sour pickles



1 potato



mayonnaise



a pinch of salt



horseradish mustard

PREPARATION:  Boil the vegetables and the meat in the soup, and remove.  Cut the meat, the potato, the carrots, parsnip, parsley, the celery root and the pickles into very small cubes.  Mix everything and add just enough mayonnaise to bind the ingredients together.  Put into a serving bowl, cover with a very thin mayonnaise layer. You can decorate with olives and fine slices of red peppers.

60

DEVILED EGG WITH CHICKEN LIVER PATEU/OUĂ UMPLUTE

Preparation time: 45 minutes Makes: 6 servings INGREDIENTS: 

12 eggs



2 teaspoon mustard



mayonnaise



salt



ground black pepper



7 ounces chicken liver



1 oz fresh butter



ground black pepper



pinch of salt



1 lettuce

PREPARATION:  Put the eggs in a pot with cold water.  Bring the water to boil, then make it simmer for 20 minutes. Drain the hot water and put the eggs under cold running water for 2-3 minutes.  Peel and cut the eggs along the longest diameter..  Pop out the yolks in a separate bowl.  Boil the chicken liver and mash it with a fork. Add butter, salt and ground black pepper and mix very well until creamy.  Fill each half of the white shell with the creamy chicken liver mixture.  Decorate each egg with an olive or a slice of pickle.  Served the deviled eggs on a serving plate garnished with lettuce leaves.  Save the yolks to make another easy egg spread appetizer.

61

EGGPLANT SALAD / SALATĂ DE VINETE

Cooking time: about 1 hour 20 minutes ( roasting: 40-45 minutes, straining 30 minutes, preparing the salad: 10 minutes) Makes: 6-8 servings INGREDIENTS: 

4 middle sized eggplants



4-5 tablespoons olive oil



1 medium onion



1 teaspoon lemon juice



salt

PREPARATION  Dress a large baking sheet with aluminum foil. (This will greatly help with the cleaning process).  Preheat the oven at 500 F and roast the eggplants for about 40-45 minutes turning periodically such that all sides become roasted black.  Peel the eggplants while they are still warm, then drain using a strainer for at least half an hour.  Mash the strained eggplants with a mixer and continue mixing while adding the olive oil one tablespoon at a time.  Chop the onion very finely or grated into a paste (you can use a food chopper on a finest setting).  Add the onion into the mix, and season with salt and lemon (taste and adjust the seasoning). Note that adding a bit more salt always enhances all the other flavors.  Serve in a serving bowl. You can decorate with olives, and thin slices of tomatoes or red pepper.

62

BAKED BEANS SPREAD/FASOLE BĂTUTĂ

Cooking time: about 2 hours Makes: 6 servings INGREDIENTS: 

half pound white beans



1 carrot



1 parsley root



3-4 tablespoons olive oil



3 bay leaves



3 medium onions



2 garlic cloves



salt



1 teaspoon paprika

PREPARATION: 

Wash the beans and cover them with water in a large pot. Let it soak overnight (if not possible it should be left in the water for at least 3-4 hours).

 Boil the water for 2-3 minutes and then drain the beans. Fill the pot again with warm water and bring it to boil. Then add 1 onion, 1 carrot, 1 parsley root and simmer for 2 hours (or until the beans are very soft).

Add at the end 3 bay leaves.  Drain the beans again but not completely: Leave in about 1 cup worth of water. Remove the carrot, the parsley root, the onion and the bay leaves and beat the beans with the mixer. Add 1-2 tablespoons olive oil, and 2 smashed garlic cloves. Season with salt and paprika.  Finely slice 2 onions and fry them in olive oil until they become brown.  Put the bean spread into a bowl and decorate on top using the fried onion.

63

EGGPLANT MUSHROOMS VEGETABLE SPREAD / ZACUSCA DE CIUPERCI

Cooking time: about 3 hours Ingredients: 

3 medium eggplants



3 bell peppers



3 10oz boxes of pre-cleaned sliced mushrooms



2 large yellow onions



4 large garlic cloves



vegetable oil



2 bay leaves



salt



freshly ground black pepper,



hot paprika or chile pepper (if desired),



1 tablespoon tomato paste,



about 1 1/2 cups tomato sauce

PREPARATION:  Place the grilled peppers in a container to drain, sprinkle with salt and cover, let them sit for about 10-15 minutes. This will help peeling the skin off.  Clean the onions then puree them  Chop the mushrooms  In a Dutch oven heat about 1/2 cup of vegetable oil, then add the onion puree, let it 3-4 minutes to soften  Add the mushrooms and 1/2 cup white wine (if desired), then allow to cook on low heat for about 30 minutes  Add the grilled bell peppers, cleaned and chopped and stir very well  Add the grilled eggplants, also chopped, and stir

64

 Add the tomato paste and the tomato sauce, stir again  Add salt and pepper to taste, the bay leaves, hot paprika (if using), stir, cover and let it boil on low heat for 1.5 hours  Serve warm or cold, on fresh crusty bread or on toast. Or just plain. You could maybe use tortilla chips or something similar ROMANIAN CHICKEN AND GARLIC ASPIC/ RĂCITURI DE PUI 

1 whole chicken (1,1 kg)



3 large parsley roots



2 large carrots



4 gelatin satchels



1 large yellow onion (250 g)



1 whole garlic head



2 liters vegetable stock

Place poultry in pot with just enough water to cover. Slowly bring to a boil, skimming off surface. When water comes to a full boil skim again and add the salt and the vegetables, bay leaves and peppercorns. Place lid on pot, leaving a small opening for steam to escape. Simmer gently until meat leaves the bones. Remove meat, strain liquid, add lemon juice. Arrange meat in deep platters, cover with the broth and garnish with lemon slices if desired.

Refrigerate until well set. To serve cut in squares or can be poured into small dishes and served directly. If turkey is used it can be a portion of bird only, weighing 3 to 4 pounds.

65

SOUPS

Soups are usually soured with lemon juice or a dash of vinegar.

Different breads are very popular in Romanian culture and there are many interesting varieties.

MEAT BALLS SOUR SOUP/ CIORBA DE PERISOARE INGREDIENTS: 

veal shank bone



fresh pork bones



2 large carrots, 1 onion



2 parsley roots



1 celery knob, 1 tomato



1 qt. sauerkraut juice



celery, leek, fennel, thyme



parsley, tarragon, dill



lovage, hot pepper seeds



1/2 lb. chopped veal



1/2 lb. chopped pork



1 egg plus 2 egg yolks



4 tbs. uncooked rice



1 cup sour cream



salt and pepper

PREPARATION:  Into a large pot (if you want to have enough ciorba for a few days or a week) put 3 liters of cold water, add a veal shank bone and some fresh pork bone and bring to a boil. Now add 2 large carrots, cut in half lengthwise, 2 whole parsley roots, on large celery knob ut in half or a stalk of celery, one whole tomato and 2 sprigs of green parsley.  Cover and boil until vegetables are tender.

66

 Now pour in one quart of sauerkraut juice and bring to a boil, cover and let stand, while you are preparing the meat balls as follows:  Mix 1/2 pound of veal and 1/2 pound of pork (not too fat nor too lean) chopped together with one whole egg, salt and pepper to taste, one tablespoonful of finely chopped parsley, one finely chopped small onion, a little thyme and 2 large tablespoonfuls of rice (well rinsed in cold water).  Mix very well all the ingredients with the hands. Form small balls the size of a walnut in the palms of your hands. Roll the meat balls in flour and let stand on the meat board. Strain the soup into another pot. (If it is too sour, add a little water. If you wish to make it more sour, add some sauerkraut juice).  Bring to a boil and add 2 more tablespoonfuls of rice well-rinsed in cold water. Wait until the boiling starts again, then drop in the meat balls.  Add celery, leek, fennel, parsley, taragon and lovage (all coarsely chopped) and a few seeds from sharp pepper. Mix in a bowl one cup of sour cream, 2 egg yolks and one tablespoonful of flour, adding slowly cold water until you get a thin paste. Pour this paste into the ciorba, stirring constantly. Let boil slowly for 20 minutes.  Cover the pot and throw over the cover a large towel to preserve the exquisite bouquet. Serve hot with a tablespoonful of sour cream and sprinkle With chopped fresh green dill, tarragon or parsley.  On the side serve a small red or green sharp pepper. The ciorbas improve with time. They taste better the following day after being made, and even more so the third, fourth and even the fifth day.  The flavor keeps reacting and penetrating into ciorba ingredients, which explains this interesting phenomenon. Of course, you must keep the ciorba very tightly covered and in the refrigerator.  With a few slices of bread, a plateful of this ciorba makes a wholesome meal. 

67

 The vegetables and herbs used are a good source of minerals and vitamins, and tastiness creates a joy in eating, the healthful effects of which cannot be measured.

BEET SOUP/CIORBĂ DE SFECLĂ

INGREDIENTS: 

3 qts / 3 l water



2 lbs / 1 kg red beet roots



1 tablespoon flour



1 tablespoon sugar



1 cup sour cream



2 tablespoons vinegar



salt



1 teaspoon butter



boiled noodles or toasted bread

PREPARATION:  Clean the beets, wash and grate.  Set to boil with the water for 30–40 minutes (uncovered).  Strain and then add to the liquid the salt, sugar and vinegar.  After

it

comes

to

another

boil,

add

the butter mixed

the flour and sour cream, mix well and let it boil for a little while  Serve with boiled noodles or toast.

CHICKEN SOUP/SUPĂ DE PASĂRE INGREDIENTS: 

2 lbs / 1 kg chicken parts



3 qts / 3 l water



2 carrots



1 parsley root

68

with



1 celery root



1 green pepper



1 onion



5 juniper berries (optional)



1 bay leaf (optional)



Salt

PREPARATION:  Set to boil the chicken with the cold water.  Let the pot uncovered until the liquid starts foaming.  Remove this foam periodically with the slotted spoon until foaming stops.  Add the vegetables, juniper berries, bay leaf and a little salt.  Cover the pot almost but not completely and let boil, at low temperature, for 3 hours.  When it is ready, strain into another pot.  The soup has to boil slowly to be really tasty.  Serve with the desired accompaniment (noodles, dumplings, rice, etc TRIPE SOUP (CIORBĂ DE BURTĂ) INGREDIENTS: 

2 pounds tripe



1 carrot



1 celery root



1 parsley root



1 onion



peppercorns (black pepper)



4-5 tablespoons sour cream



4-5 garlic cloves



3 tablespoons apple vinegar

69

PREPARATION:  Scrub and wash three times the tripe (two times with hot water and last time with cold water).  Put the vegetables and the tripe in a large pot with cold salted water.

Simmer for 2 hours at low heat.  Drain the tripe and let it cool. Set aside the vegetables. 

Cut the tripe into thin stripes and put it back in the broth.

 Add the sour cream and some minced garlic.  Season it with more sour cream, vinegar, salt or minced garlic (taste and adjust the seasoning).  Serve with hot peppers on the side

70

MAIN DISHES CABBAGE ROLLS ( SARMALE) INGREDIENTS:  1 large soured cabbage,  1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended),  2 large onions,  2 tablespoons rice,  2 tomatoes or 500 ml tomato sauce, salt, pepper, sweet paprika and sour cream (optional).

PREPARATION: Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well.

Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are.

Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream.

71

POLENTA/MĂMĂLIGĂ

Mamaliga is an authentic Romanian food that it used to be consumed on a daily basis on the countryside as a side to various meals, mostly replacing bread. Nowadays, it remains a staple food for the Romanian culture. If you would like to experience the Romanian culinary traditions you must try mamaliga. The classic mamaliga is served with warm milk or with sour cream, and it goes great also with feta cheese (you can shred feta cheese on top of warm mamaliga and add sour cream). Sometimes mamaliga is also served with a sunny side up fried egg on top. Mamaliga is also an excellent side dish for some traditional Romanian stews, and is excellent as a side dish for sarmale (stuffed cabbage rolls).

Cooking time: 20- 25 minutes Makes: 6 servings INGREDIENTS: 

4 cups water



1 pound ground cornmeal (a courser version will make a more traditional mamaliga)



1 teaspoon salt

PREPARATION: 1.

Bring to boil the water in a large pot with the salt, then simmer and pour with a steady stream the cornmeal.

2. Stir constantly for about 20 minutes with a wooden spoon, until you notice that the mamaliga breaks away easily from the sides of the pot.

3. The cooked mamaliga should be thick enough to stay in place on a wooden plate.

4. Traditionally, mamaliga is cut with a string, but modern cooks will most probably use a knife.

72

5. Serve in a deep bowl with warm milk, or sour cream. You can also add Parmesan cheese or shredded feta cheese in combination with the sour cream, and also serve with fried eggs on top.

6. Mamaliga can also be served as a side dish, for example with stuffed cabbage rolls.

STUFFED PEPPERS /ARDEI UMPLUȚI

Cooking time: about 1 hour (preparation: 20 minutes, cooking:40-50 minutes) Makes: 6 servings INGREDIENTS: 

1.5 pounds ground meat (combine lean beef and pork)



3 tablespoons rice



2 onions



1-2 bread slices, soaked in water



6-8 medium red or orange peppers



1 teaspoon finely chopped dill



2 tablespoons olive oil



4 cups water



salt



ground black pepper

73



3-4 tablespoons tomato paste



Sour cream

Preparation: 1. Mix the ground meat with one finely chopped onion, the soaked bread, the finely chopped dill, rice, salt and ground black pepper. To obtain a more tender meat filling, add 2-3 tablespoons of water in the mixture.

2. Wash the peppers.

3. Cut the top and remove the seeds of each pepper.

4. Fill each pepper with the ground meat mixture. Form meat balls from the leftover mixture.

5.

Make a sauce in a large pot bringing to a boil water with one finely chopped onion, 2 tablespoons of olive oil and tomato paste.

6. Add the stuffed peppers and the meat balls and simmer the sauce (which should cover the stuffed peppers to the top) for 30-40 minutes.

7. Serve with sour cream on top.

74

MEATBALLS (CHIFTELE) Meatballs are a traditional Romanian recipe, that can be served both as an appetizer for parties (in which case they should be made very small - bite size), or as a main dish with a side of mash potatoes, or any vegetable based dish.

INGREDIENTS: 

1 pound ground meat



1-2 bread slices



1/2 medium onion



2 minced garlic cloves



1 teaspoon finely chopped dill



salt



ground black pepper

PREPARATION: 1. Mix well the ground meat with bread soaked in water.

2. Season with salt and ground black pepper. Add minced garlic cloves, finely grated onion and finely chopped dill. Knead the mixture.

3. Form little meatballs with an ice scoop. Flatten the meatballs a little with your hands.

4. Preheat olive oil in a skillet/pan (about half the height of a meatball).

5. When the oil is warm enough (starting to get hot), add the meatballs to fill the bottom of the pan.

6. Let the meatballs fry for 3-4 minutes. Check the side on the bottom: when the meatballs become golden brown on the bottom side, turn them over to the other side.

7. When both sides turn golden brown, remove the meatballs using a strainer spoon.

8. Put the meatballs temporarily on a paper towel for absorbing the excess oil.

9. Arrange on a serving plate.

75

MITITEI/MICI (OR SMALL ONES)

INGREDIENTS: This makes about 25 mititei 

1 kg(2.25lbs) beef chuck



3 tsps summer savory



1 tsp allspice



1/2 tsp ground coriander



1/2

tsp

Turkish

cumin (or

caraway) 

1/4 tsp star anise, ground



1 tsp kosher salt



2 tsps freshly ground pepper



2 tsp baking soda ( I used 2 1/4 tsp)



1 tsp lemon juice

LIQUIDS: 

1/2 tsp unflavored gelatin



1 cup beef stock



1 head of garlic, crushed



1/2 cup warm water

Day 1: 1. Get your beef and spices all ready, along with the lemon juice and baking powder.

2. Grind beef 3 times. That is very important. Do not cut any fat out! The fat plays a very important role by making the mititei tender and juicy.

3. Place the meat in a large bowl.

4. Combine spices including salt and set aside.

5.Combine gelatin and beef broth and set aside to dissolve.

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6. After it has dissolved, warm the gelatin broth to about 140 deg F...to activate the gelatin. Don't allow to boil, as boiling will deactivate the gelatin and it won't work properly. You just want the broth to get hot.

7. Let gelatin mixture cool slightly, setting it aside.

8. Add the lemon juice to baking soda. Let it sizzle.

9. Add baking soda mixture to the ground beef.

10. Mix the meat with your hands to incorporate the baking soda. (or do this in a mixer) 11. Add spices and 1/2 cup of previously warmed beef -gelatin broth( that has been cooled down a tiny bit) a little at a time as you mix the meat mixture with your hands.

12. Continue mixing and adding spices/broth for 30-40 minutes. Yes your hand will hurt! But this step is very important. The meat mixture will begin to stick to your hand. You will eventually feel the meat sort of become like a "bread dough.

13. Cover the bowl well with plastic wrap and refrigerate overnight.

14. Place the rest 1/2 cup gelatin broth in the fridge as well. It will solidify in the fridge.

Day 2: 1. Take meat out and let it come to room temp. Warm (don't boil) the gelatin broth until it is liquefied (it should have become gelatinous from sitting in the fridge overnight).

2. Crush whole head of garlic.

3. Add warm water to the crushed garlic and let it sit for a half hour.

4. Strain garlic and reserve the garlic-water.

5. Mix meat with your hands while adding the rest of the broth a little at a time.

Do this for 15 minutes.

6. Add the garlic water little by little and mix again for another 15 minutes.

7. Cover meat well and refrigerate for another day or for another few hours. In case you do this in the morning, and want to fire the grill in the evening.

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8. Otherwise, let sit in the fridge until next day.

Day 3 (or Day 2 evening): 1. Take meat out and bring to room temp.

2. Shape the mititei into about 3 inch long by 1 1/2 inch thick.

3. Brush with oil on all sides.

4. Heat up grill on high.

5. Oil the grill so that the mititei will not stick.

6. Place mititei on the hot oiled grill on high heat.

7. Turn mititei about 3-4 times, a total of about 6-7 minutes (as per my grill during winter time). You can brush the mititei with a garlic water (similar to the one that is added to the meat mixture) as you grill them. Just be careful and don't burn them or overcook them. If need be test one for doneness.

8. Serve with a side of fries and a bit of Dijon mustard. You can likewise serve them with some fresh french bread, accompanied by some Dijon mustard.We absolutely loved the mititei! Hope you enjoy yours as well.

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CLASSIC ROMANIAN DESSERTS PAPANASI (ROMANIAN CHEESE DONUTS) INGREDIENTS:  500 grams of fresh cheese  300 - 350 grams of wheat flour  200 milliliters sunflower oil  2 eggs  50 grams of sugar  zest of 1 lemon  baking powder  vanilla sugar  salt  fresh cream  jam PREPARATION:

Mix the fresh cheese with the eggs, the salt, the sugar, the vanilla sugar and the baking powder (previously mixed with the juice of 1 lemon). Add the flower and mix until the dough can be handled without sticking. Add the zest from the lemon and mix. Make rings of dough, and small balls to cover the inside of the ring. Fry them in the sunflower oil at slow fire until are brown. Put the ring on a plate, put the small ball on top and cover them in fresh cream and jam.

Bon Appetit!

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ALIVENCI - APPETIZERS WITH CHEESE

Time: 90 minutes Servings: 16 slices

INGREDIENTS:  1 kg cottage cheese,  6 eggs,  150g plain flour,  200g corn flour  1 cup cream,  3 tablespoons butter,  100g fine breadcrumbs  salt METHOD: 1. Beat the cheese well until it is nice and creamy.

2. Separate the yolks from the whites and beat them (the yolks) into the cheese. Reserve the whites for later.

3. Pour in the sour cream, the butter, and the salt (if needed), and mix until you get a smooth paste-like texture. I ended up with some small lumps of telemea in the mix but these made nice little 'nuggets' of flavour in the end result.

4. Combine the cornmeal (polenta mix) with the flour and step by step add it to the cheese mixture . It‘s important to keep mixing it continuously whilst adding the polenta/flour mix to avoid lumps and to get a good, wellcombined dough. Continue to beat for a few more minutes.

5. Leave the dough to rest for ten minutes.

6. Beat the egg whites until you get hard peaks and fold these into the cheese mix.

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7. Grease a large baking tray with the butter and sprinkle with the fine breadcrumbs all over.

8. Pour the mixture into the baking tray and bake in a medium oven (I guess mine was about 210C) until brown on top and firm inside (you can test it by sticking a wooden skewer into the centre and seeing if it comes out sticky).

My batch took about an hour to cook.

9. When it is done, cut it into slices and serve warm with fresh sour cream.

ROMANIAN WALNUT PANETONE (COZONACI CU NUCA)

INGREDIENTS:  2 lbs/1 kg flour,  10 oz/300 g sugar,  1 1/2 cups milk,  6 eggs,  2 oz/50 g yeast,  7 oz/200 g butter,  2 tablespoons oil, vanilla stick, salt, egg for washing the dough, grease for the pans.

PREPARATION: Make a starter from yeast and a teaspoon of sugar. Mix until the consistency of sour cream, add 2-3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time. Then add 3 whipped egg whites. When you finish this step, start kneading. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms. Cover with a cloth and then

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something thicker (like a blanket). Leave in a warm place to triple in bulk. If during kneading the dough seems too hard, you may add a little milk. If, on the contrary, the dough seems too soft, you may add a little flour.

Bake the cozonac in the bottom third of oven(especially when you have an electric oven) ...as baking it close to the top heating element will make the top of the cozonac dough rise too fast and can cause the cozonac to fall later.

Leave the cozonac to cool down in the pan...at least most of the cooling down. I most often use a butter knife to release the the sides of the cozonac as well.

Lay the cozonac on its side for a few minutes when cooling the cozonac....and then switch it on its other side for a few more minutes.

POALE’N BRAU ( CHEESE PIES)

INGREDIENTS FOR 25 PIES:  1 glass of water  1 glass of oil  4 eggs  700 g flour  300 ml milk  200 g sugar  500 g sweet cheese  1 cube of yeast  vanilla  100 g raisins  lemon zest from 1 lemon PREPARATION:

First work on the dough. Put the flour in a bowl and make a small hole in the middle for the crumbled yeast and the glass of warmish water. Stir gently to dissolve the yeast. Then add the glass of oil, 100 g of sugar, half of the lemon

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zest and two eggs. Slowly incorporate the flour into this mix until obtaining an elastic, non-sticky dough. Knead energetically for a couple of minutes, than let it rest in a warm place until it doubles in volume.

After that, put some flour on the table or the work area and from the dough create a finger-thick layer using the rolling pin. Cut this layer into many squares with sides of around 15 cm.

Meanwhile prepare the stuffing. Mix the cheese with the raisins, one egg, 100 g of sugar, the rest of the lemon zest. Put a spoon of this stuffing in the middle of each of the dough squares and then fold every corner in an envelope style. Make sure to press each corner so that they stay together.

Then, fold the corners of this new shape again to the middle.

Oil the baking tray or sheet and then place a thin layer of flour on it – or use special baking paper – and put the pies on top, leaving a few centimeters between them, as they will rise in the oven. Paint the pies with egg – the composition used for scrambled eggs, as it will give them a nice color.

Then leave them for ten more minutes. After this, put them in the oven for half an hour. When they‘re done, dust with icing sugar and serve.

FLOATING ISLANDS / LAPTE DE PASARE

FOR 'DUMPLINGS ':  2 egg whites, well beaten with 1/2 tbs sugar and 1/2 tsp of vanilla extract  about 400-500 ml of boiling milk (it's used for custard also) CUSTARD:  2 egg yolks  4-5 tbs of sugar  a pinch of salt  1/2 tsp of vanilla extract

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PREPARATION: When the milk starts to boil add 'dumplings' of whites, taken with a metal spoon. Let them there for 1 minute. Turn them on both sides and then, remove all of them on a plate.

The same hot milk is poured in small quantities over the mix made from de rest of the ingredients for custard. Boil all in bain-marie for few minutes till the creme gets a thin consistency.

If you like, you can sprinkle all over with a rose syrup or a blackberry syrup or a berries syrup or....

ROMANIAN SWEET CHEESE EASTER CAKE (PASCA)

Preparation time: 3 hours Makes: one medium Pasca INGREDIENTS: 

18 ounces (1/2 kg ) bread flour



3 eggs



5.3 oz (150 g) sugar



4.4 oz (125 g) butter



1 cup (1/4 l ) milk



1 pinch salt



3 teaspoons dry yeast (or 1.4 oz (40 g) fresh yeast)



grated lemon peel



rum extract



vanilla extract

If you use fresh yeast instead of dry yeast, you will need an additional: 

2 teaspoons bread flour



1 tablespoon sugar



1/2 cup of milk

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FILLING INGREDIENTS: 

1.5 pound (750 g) farmers' cheese (you can also use cream cheese)



3 eggs



2-3 tablespoons sour cream



5.3 oz ( 150 g ) sugar



2.6 oz ( 75 g ) butter



3 tablespoons flour



grated lemon peel



vanilla extract



4 oz (110 g) raisins

PREPARATION: 1. For best results, all the ingredients must be kept at the room temperature at least 3 hours before preparing the pasca.

2. Prepare the filling: Mix the cheese with sugar, butter and sour cream.

Add one by one the eggs and mix well. Add the other filling ingredients.

Mix the filling well.

3. Prepare dough: Beat the eggs with sugar, salt. Add lemon peel, rum and vanilla. Let it rest for 15-20 minutes.

4. If you use fresh yeast, mix the yeast with 1 tablespoon sugar. Melt it in a 1/2 cup milk and mix everything with 2 teaspoons flour. Let it rise. Mix the flour kept at the room temperature with the raised yeast.

Alternatively, if you use dry yeast, just mix it with the flour.

5. Pour lukewarm milk into the eggs' composition and then pour the resulting mixture over the flour mixed with the yeast.

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6. Add slowly the melted butter and knead the dough until it can easily separate from the hands. If necessary, add more flour.

7. Cover and let it rest in a warm place until the size of the dough doubles.

8. Grease a deep baking pan with butter and sprinkle it with flour. Set aside a small portion of the dough and put the rest on the bottom of the baking form (roll with a pin to obtain a dough sheet).

9. Pour the cheese filling in the baking pan on top of the dough sheet, until reaching the top. Don't exceed the top edge of the baking form.

10. Roll the rest of the dough in a pencil form, braid, and border the top of the cheese filling.

11. Beat an egg with 1 tablespoon water and brush the dough top.

12. Preheat the oven and bake it on medium heat (375F) for 50-60 minutes.

13. Let it cool for about half an hour before putting on a serving plate.

14. Sprinkle on top with confectioners' sugar.

MOLDAVIAN MUCENICI

Preparation time: 3 hours Servings: 20 pastries FOR THE DOUGH: 

550g of plain white flour



125ml of warm water



125ml of warm milk



150g caster sugar



1 egg



90g of butter, softened and cubed



20g of fresh yeast, or one instant yeast packet



1 level teaspoon of salt

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FOR FINISHING: 

100g of shelled walnuts



150g caster sugar



300ml water



1 packet of vanilla sugar or a few drops of vanilla essence (optional)



2ml of rum essence (optional)



The zest of one lemon (optional)



One egg yolk



50ml of milk

PREPARATION: 1. Make a yeast starter by dissolving the yeast in the warm water with a teaspoon of the sugar. Mix well and leave for about 10 minutes still it starts to froth up. This basically kick starts the proving process and also lets you know the yeast isn't a dud.

2. In a large mixing bowl, weigh out the flour, sugar and salt and stir to combine. Make a well in the middle and add the egg, warm milk, butter, and the yeast starter. Beat the liquid ingredients to combine and start drawing in the flour. Once it gets less gooey, use your hands to mix it into a dough ball. Knead this dough for a few more minutes and if it feels very sticky, add a little more flour. Sometimes at the beginning it will seem dry until the ingredients are well combined, so avoid the temptation to add more liquid until you've been mixing it for a good five minutes. Mine went from dry to very sticky over the first couple of minutes, so I added another handful of flour to get it to a nice silky, slightly tacky consistency after about 10 minutes of kneading. You can, of course, do all this in a bread mixture if you have one of those.

3.

Once

it

has

been

well

kneaded,

is

smooth

and

silky,

and doesn't leave your hands sticky any more cover the bowl and leave in a warm place for about an hour to prove. In the meantime, you can get on with the next three steps.

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4. Crush the walnuts with a pestle and mortar until you get a course breadcrumby mixture. You can use a blender for this, but make sure you don‘t over-blitz it and end up with a powder.

5. In a saucepan, bring 300ml of water to the boil, add 150g sugar and the essences and boil until you get a syrupy consistency (not too stiff, but something like olive oil). Once you've got a syrup, leave to cool a bit and add the lemon zest if using. I read some older recipes and they use neither the essences nor the lemon zest, so I‘ll leave it up to you to decide what you want to add. I added the essences, but not the lemon, but only because what I thought was a lemon when I briefly glanced in the fridge before going shopping actually turned out to be a very yellow and lemon-shaped quince!

6. Finally mix together one egg yolk and 50ml of milk and set to one side. You‘ll use this for brushing the buns before baking them.

7. Once the dough has had its hour of proving, knock it back into a ball and divide it into 20 equally-sized balls. Take a ball, roll it into a snake about 50cm long, fold it in half and plait it. Then form this plaited length of dough into a figure-eight shape by joining the ends and twisting. Then place them on a baking tray lined with baking paper. Repeat for the other 19 balls. You might need to bake them in two batches depending on the size of your oven. Anyway, leave a little space between them as you arrange them on the tray.

8. Leave the tray of uncooked mucenici in a warm place for an hour to rise.

9. Brush the mucenici with the egg yolk and milk mixture and put them into a pre-heated oven (180-190C) until golden (mine took about 35 minutes).

10. Once they‘re done, take them out and brush them with the syrup you prepared earlier (or you can dunk them instead of brushing them) and then sprinkle the crushed walnuts on top. Some people also drizzle or brush them with honey before sprinkling on the nuts.

11. Eat warm or cold. They keep well for a couple of days in the fridge.

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BASIC CREPES

Cooking time: about 45 minutes ( preparation: 5 minutes, cooking: 40 minutes) Makes: 16 crepes- 4 servings

INGREDIENTS: 

1 cup flour



1 cup milk



2 large eggs



1 pinch of salt



3-4 tablespoons oil (olive oil recommended)

PREPARATION: 1. Crepes batter: Mix the flour with the eggs, milk and salt (easier with a mixer). The obtained batter should be as thick as heavy cream. If not thin enough add a little bit more milk.

2. Let the composition rest for at least half an hour.

3. Heat a non-stick pan with a teaspoon of olive oil, on medium high.

4. Pour a small ladle of composition to cover the pan entirely (Tilt the pan as needed).

5. Turn the crepe with a wide wooden or plastic spatula when begins to brown slightly on one side (about a minute - check by slightly raising an edge with a wide knife to peak on the other side).

6. Let the crepe brown slightly on the other side (usually it makes brown spots) 7. Invert the pan on the serving plate to release the crepe on the plate 8. Put another teaspoon of oil in the pan and proceed with the next crepe.

The crepes can be served folded and powdered with confectioners sugar or rolled and filled with fruits preserves or sweet cheese filling. They are best served warm. Enjoy!

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TABLE OF CONTENTS 1. About the project……………………………………………………3 2. Traditional turkish cuisine…………………………………………9 3. Traditional polish cuisine…………………………………………37 4. Traditional romanian cuisine……………………………………58

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