Brochure foods

Take a bite of Europe ERASMUS

PROJECT

N. 2016-1-RO01-KA219-024675_2 European schools without stereotypes promoting the European inter culturality

This project has been funded with support from the European Commission.

,,The European Commission is not responsible for any uploaded or submitted content. The content reflects the views only of the European Commission cannot be held responsible for any use which may be made of the information contained therein�

Coordinators Teachers: Mrs. Drăguț Violeta, Tehnological High School Costești, ROMANIA Mrs. Anna Maria Lo Bue, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY Mrs. Mandzhukova Evlogiya, Vocational School of Tourism “Mihalaki Georgiev”-Vidin, BULGARIA Mr. OnurArslan, Sule Muzaffer Buyuk Vocational and Technical Anatolian High School, Manavgat, TURKEY

Coordinators On Chapters Teachers: Mrs. Tsetska Kamenova, Vocational School of Tourism “Mihalaki Georgiev”-Vidin, BULGARIA Mrs. Nicolae Gherghina, Tehnological High School Costești, ROMANIA Mrs. Telescu Violeta, Tehnological High School Costești, ROMANIA Mrs. Drăguț Violeta, Tehnological High School Costești, ROMANIA Mrs. Anna Maria Lo Bue, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY Mrs. Canan Kartal, Sule Muzaffer Buyuk Vocational and Technical Anatolian High School, Manavgat, TURKEY

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Collaborators Teachers: Mrs. Ghițulescu Daniela, Tehnological High School Costești, ROMANIA Mr. Luciano Sgarito, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY Mrs. Caterina De Maria , I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY

Students: Karina Ivanova, Teodor Petkov, Simaa Axmad, Rozalina Ilieva, Serena Mancuso, Ligotti Frederica, Ligotti Martina, Sbirziola Maria, Burcu Ay, Yigit Selda, Avcu Aișe, Grigore Eugen Marius, Țărcuș Dumitru, Rădoi Alina Georgiana, and Dobroiu Codruț Daniel.

Editor Mrs. Anna Maria Lo Bue, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITAL

PROJECT FUNDED BY THE EUROPEAN UNION

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,,European schools without stereotypes promoting the European inter culturality“ № 2016-1-RO01-KA219-024675

Mazzarino and Riesi. ITALY 2018

All rights reserved. No part of this publication may be reproduced, 4 in any form or any means, without permission in writing from the authors.

INDEX INTRODUCTION………..……………………………………………………………………………..8 BULGARIA MENU 1:SNEZHANKA SALAD…………………………………....................................9 YAMBOLSKI GRILLED MEATSTICKS…………….……………………………………………10 STREAMED PUMPKIN…………………….……………………………………………………….11 MENU 2:SHOPSKA SALAD………………………………………………………………….…..12 PORK KAPAMA……………..………………………………………………………………………..13 BOILED WHEAT WITH MILK…………………………………………………………………….14 MENU 3:WHITE BEANS SALAD……………………………………………………………….15 LAMB SARMA-KEBAP……………………………………………………..………………………16 BELKOVSKI STUFFED APPLES………………………………………………………………….17 MENU 4:TARATOR………………………………………………………………………………...18 KYOUPOOLU…………….……………………………………………….…………………………...19 PATATNIK……………………………………………………………………………………………….20 INZHIR BAKLAVA………………………………………………………………………….………..21 MENU 5:KURBAN CHORBA………………………………….………………………………..22 FRIED KYUFTETA/ MEATBALLS………………………………………………………………23 ITALY CHRISTMAS MENU:CAPONATA ……………………………………………………………..24 BAKED PASTA ………………………………………………………..………………………………25 STUFFED CHICKEN………………………………………………………………….……………..26 BAKED POTATOES…………………………………………………………………………………..27 SICILIAN CASSATA……………………………………………………………………………..……28 ALMOND NOUGAT……………………………………..………………………………………....29 NEW YEARS’S DAY MENU:COCKTAIL DI GAMBERETTI…………………………….30 RISOTTO WITH CUTTLEFISH INK……………………………………………..………………31 BASS IN FOIL…………………………………………………………..………………………………32 LEMON SORBET………………………………………………………………………………………33 PANETTONE……………………………………………………..…………………………………….34 PIGNOLATA…………………………………………………………………………………………….35 EASTER MENU:SICILIAN FRITTELLA ……………………………….……………………….36 SPINACH PIE……………………………………………………………………………………………37 5

CANNELLONI…………………………………………………………………….……………………38 ROASTED LAMB………………………………………………………………………………….….39 SICILIAN CANNOLI……………………………………………….………………………………….40 TYPICAL FISH MENU:WARM SICILIAN OCTOPUS…………………..…………………41 PASTA WITH TRAPANI-STYLE PESTO……………..……………………………….……….42 SICILIAN –STYLE SWORDFISH ROLLS………………………………………………..……..43 ALMOND PARFAIT………………………………………………………………………………....44 TYPICAL SICILIAN MENU:PANELLE ………………………………………………………….45 PASTA ALLA NORMA…………………………………………………………………………….46 FALSOMAGRO………………….….…………………………………………….…………………..47 AUBERGINE ROLLS…….……………………………………………………………………………48 ALMONDS SWEETS……………………………………………………………………………..….49 ROMANIA CHRISTMAS MENU:PORK JELLY……………………………………………………………..50 MEATBALL SOUP…………………………………………………………………………………….51 SARMALE WITH SOURED CABBAGE.....................................…………………...52 HOME MADE SAUSAGES………………………………………………………………………..53 SWEET BREAD – COZONAC…………………………………………….………………………54 POLENTA WITH CHEESE AND SOUR CREAM ………………………………………….55 FISH FOOD WITH VEGETABLES……………………………………………………………….56 EASTER MENU:……………………………………………………………………………………….57 PAINTED EGGS …………………………………………….………………………………………..58 DROB LAMB RECIPE………………………………………………………………………………..59 BROWSHIP RECIPE………………………………………………………………………………….60 DRAWING MILESTONE RECIPE………………………………………………………………..61 PASCA WITH SWEET CHEESE AND RAISINS……………………………………………..62 TRADITIONAL WEDDING MENU:APERITIVE OR COLD STARTER ……………..63 WARM STARTER…………………………………………………….……………………………….64 RED CLOTHED WITH BAKED EGGPLANT………………………………………………….65 WEDDING CAKE………………………………………………………………………………………66 TYPICAL MENU FOR LUNCH:DUMPLING SOUP RECIPE…………..………………67 BEANS WITH SMOKED BACON / SAUSAGES……………………….…………………..68 PANCAKE RECIPE…………………….………………………………………………………………69 6

TURKEY MENU AEGEAN REGION:TARHANA SOUP……………………………………….…..…71 BOYOZ…………………………………………………...………………………………………………72 İZMİR MEATBALL……………………………………………………………………………………73 ÇAPUT AŞI…………………………………………..………………………………………………….74 HÖŞMERİM…………………………………………………………………………………………….75 MENU BLACK SEA REGION OF TURKEY: BLACK CABBAGE SOUP WITH BEANS……………………………………………………...76 MIHLAMA…………………….………………………………………………………………………..77 AKCAABAT MEATBALLS..............................................................................78 HAMSİLİ PİLAV (RICE WITH ANCHOVY)......................................................79 LAZ PASTRY.................................................................................................80 MENU CENTRAL ANATOLIA REGION:GOMBO………………………….……………..81 PASTY………………………………………..…………………………………..………………………82 ANKARA TAVA…………………………………………………………..……………………………83 PEKMEZLİ PELTE……………………………………………………………………………………..84 MENU EASTERN ANATOLIA REGION:NOODLE SOUP……………………………...85 STUFFED SHEEP SAUSAGE……………………………………………………………………...86 STUFFED LAMB RIBS…………………….………………………………………………………..87 HELVA………………………………………………..…………………………………………………..88 MENU SOUTH EASTERN ANATOLIA REGION:YUVALAMA SOUP….………..…89 ŞAM PASTRY…………………………..………………………………………………………………90 STUFFED MEATBALLS……………………………………………………………………………..91 ALİ NAZİK KEBAB…………………………………………………………………………………….92 FİRİKRICE………………………………………………………………………………………………..93 BAKLAVA…………………..……………………………………………………………………………94 BIBLIOGRAPHY….……………………………………………………………………………………95

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INTRODUCTION The book is one the products of the Erasmus Project called “European Schools without Stereotypes Promoting the European Inter culturality” that has been developed throughout the years 2016/2018 by the four school partners: Vocational School of Tourism “Mihalaki Georgiev” – Vidin (Bulgaria), Liceul Technologic Costesti (Romania), I.I.S.S. “Carlo Maria Carafa” – Mazzarino (Italy), and Sule Muzzaffer Buyuk Meslekive Teknik Anadolu Lisesi Antalya (Turkey).

Students and teachers from these four schools have worked on it and have collected five full menus which represent important and peculiar aspects of the culture of each country and its gastronomy.

With this publication we want to achieve one of the objectives of this project: to improve, as much as possible the heating habits of our students and at same time those of their families and teachers.

Therefore we hope that this manual will help us to make and taste delicious dishes from the different countries involved in the project.

With the hope of having created a useful Cooking Manual, Erasmus + Team IISS "Carlo Maria Carafa". Mazzarino and Riesi. Italy

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MENU 1

SNEZHANKA SALAD (Cucumber - yoghurt salad) INGREDIENTS 1/2 kg cucumbers, 1 kg drained yogurt, 4-5 cloves garlic, 1/2 cup finely chopped parsley (or dill), Salt, 3 tablespoon oil METHOD Pour 1 1/2 kg of yogurt into a cheesecloth pouch. Hang in a convenient place and let drain for 6 hours. (A big strainer covered with filter paper or cheesecloth can be used instead).

Pell cucumbers, dice, sprinkle with salt and lay aside so that the juice can run off.

Drain cucumbers in a strainer and combine with drained yogurt.

Crush garlic with a pinch of salad. Add oil and garlic to yogurtcucumber mixture, stir well.

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YAMBOLSKI GRILLED MEATSTICKS INGREDIENTS for 8 servings: 700g boned veal, 300g boned pork, 1 teaspoon salt, 1/2 teaspoon ground cumin, 1 – 2 coffee cups beer, 1 small onion, 1 teaspoon ground black pepper

METHOD Mince meat and mix in salt, black pepper and cumin.

Keep mixing with one hand and with the other pour in as much beer as the mixture takes in. Baked and crushed chili peppers may be added too.

Leave minced meat in cool place for 24 hours.

On the next day add chopped onion (optional).

Mix minced meat with water (as much as it taken in).

Roll the meat sticks/kebapcheta and grill on hot grill with rods greased with a piece of fresh bacon.

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STREAMED PUMPKIN INGREDIENTS 1 medium-sized pumpkin, honey, crushed walnuts, innamon

METHOD Cut pumpkin in two and remove seeds and fibers with a tablespoon.

Put a streaming net in a saucepan.

Cut the pumpkin into pieces and arrange in the saucepan with the rind down.

Pour in water to cover the streaming net and stream at low heat until pumpkin is done. Add water if necessary.

When ready, scoop with a tablespoon the soft pulp and put into a deep dish.

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MENU 2

SHOPSKA SALAD INGREDIENTS 4 big (or 6 medium-sized) tomatoes, 1 small (or 1/2 big) chopped onion, 1 medium-sized cucumber, 4-5 peppers, 4 tablespoons oil, 1 tablespoon vinegar, 4 coffee cups grated cheese, 4 hot peppers, 1 tablespoon parsley leaves, salt METHOD Cut in small cubes tomatoes and peeled cucumber.

Stem and seed peppers, cut in thin long strips, add to chopped onion.

Combine and sprinkle with salt, oil and vinegar.

Divide the salad in 4 small plates.

Toss with grated cheese to form a pyramid. Stick one chili pepper in each one and garnish with parsley leaves.

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PORK KAPAMA (porkbaked in a ceramiccasserole) INGREDIENTS for 6 servings: 1 kg pork, 6 tablespoon lard (or oil), 2 onions, 1 carrot, 1/2 celery, 4-5 dry red pepper, 2-3 tomatoes (fresh or canned), 1 teaspoon red pepper, 1 teaspoon ground black pepper, 1 tablespoon chopped parsley, salt

Use a big ceramic casserole with a lid or fireproof dish, also with a lid. If the dish has no lid, cover it with cooking foil. For best results use breast, but ribs can also be used.

METHOD Cut up meat in large pieces. Boil in salted water, stirring with wooden spoon until the liquid is evaporated. Then add 3 tablespoons lard or oil.

Fry meat, stirring all the time. Transfer to casserole.

In oil, lightly brown consecutively and transfer to casserole: finely chopped onion, diced carrot, diced celery, chopped red pepper (blanched and peeled off), and tomatoes (skinned and coarsely grated.).Season with red and black pepper, chopped parsley and salt to taste.

Cover with warm water, add 3 tablespoon lard (or oil), cover with lid and seal up with dough.

Bake in a moderate oven. Take the casserole out of oven every 15 minutes, shake and turn it. Check whether dough seal is intact and add a little more dough where necessary to prevent steam go out.

If using cooking foil, take a piece big enough to wrap the whole casserole.

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BOILED WHEAT WITH MILK INGREDIENTS 1/2 kg wheat, 4 tablespoons flour, 3 tablespoons butter (or oil), 1/2 liter milk, 1 coffee cup grated walnuts, sugar

METHOD Boil wheat until the grains soften and crack.

Lightly brown flour in the oil until golden.

Pour in the milk and simmer for about 20 minutes.

Add a few tablespoons wheat and stir well.

Pour mixture in boiled wheat and mix. Add walnuts and sugar to taste.

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MENU 3

WHITE BEANS SALAD

INGREDIENTS 1 cup beans, 2 onions, 1 teaspoon crushed dried savoury (or 1 teaspoon chopped fresh savoury), 1/2 teaspoon red pepper, 1 tablespoon vinegar, 2 tablespoon oil, sail

METHOD Wash beans, put in a saucepan, cover with boiling water. Water should be 4-5 cm over beans. Place lid over saucepan. Cover with a towel and wrap with a woolen blanket. Let soak overnight.

Drain beans in a strainer or pour water from saucepan, the lid slightly open. Discard skins, return beans into saucepan and cover with hot water. Water should be 4-5 cm over beans.

Cook beans over medium heat. Drain again in a strainer.

Combine beans with chopped onions, savoury, red pepper and salt to taste.

Blend oil and vinegar and pour over salad.

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LAMB SARMA-KEBAP INGREDIENTS 1 kg lamb, 1 mesentery, 1 coffee cup melted butter (or oil), 1bunch green onions, 3 tablespoons chopped parsley, 3 tablespoon chopped fresh mint, 1 teaspoon red pepper, 1\2 teaspoon ground black pepper, 1 cup yoghurt, 2-3 eggs, salt METHOD Wash thoroughly lamb mesentery; soak in cold water for 1 hour.

Cut in 10-cm squares.

Cut up lamb in small pieces. Heat 2-3 tablespoons butter and lightly brown the meat.

Chop onions in 2-cm pieces. Add to meat together with 2 tablespoons chopped parsley, the chopped mint, red pepper and ground black pepper. Sprinkle with salt, stir well and simmer, covered, for only 5 minutes.

Put 1-2 tablespoons of mixture in the middle of each mesentery square and wrap carefully sarmi. Place in a greased baking pan.

Pour in 1 cup of warm water and bake in a moderate oven.

Beat up eggs, blend with yogurt, add 1 tablespoon chopped parsley.

Cover sarmi with mixture and bake for several more minutes or until eggs are set.

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BELKOVSKI STUFFED APPLES INGREDIENTS 1 1/4 kg apples, 1 1/2 coffee cups sugar, 2 coffee cups grated walnuts, 1 teaspoon cinnamon

METHOD Wash thoroughly the apples then hollow them from the stem.

Stuff with mixture, prepared of sugar, walnuts and cinnamon, and arrange in a baking pan.

Bake in a moderate oven until soft. Serve cold.

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MENU 4 TARATOR (Cold yoghurt-cucumber soup) INGREDIENTS 300-400 g cucumbers, 1/2 kg yogurt, 7-8 walnuts kernels, 5-6 cloves garlic, 1 teaspoon vinegar, 1 tablespoon oil, 1/3 cup chopped dill, salt METHOD Peel and dice cucumber.

Beat up yogurt using fork or egg-whisk, thin with water, pour over cucumber.

Add chopped walnuts.

In a wooden mortal crush garlic, stir in vinegar, add to the cold soup - tarator.

Add oil, salt to taste and chopped dill.

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KYOUPOOLU (auberginecaviare) INGREDIENTS 1 medium bulb garlic, 3 tablespoon oil, 5-6 peppers, 4 medium aubergines, 2 tomatoes, 1/2 teaspoon salt of lemon, 2 tablespoon chopped parsley, 4-5 walnut kernels, 1 coffee cup crumbled cheese (white cheese), salt

METHOD Peel garlic and crush cloves to a pulp with a little salt in wooden mortar.

Pour in oil drop by drop, stirring with the pestle.

Roast and peel peppers. Stem and seed them, then chop and place in mortar. Beat mixture well with the pestle in one direction only, the way one beats caviar.

Bake aubergines in a hot oven or on a hot plate, turning then when the skin is well roasted on one side. (Sometimes they burst, so do not get alarmed.) You will know when they are done by finding them soft to touch. Let them cool. Skin by dipping the fingers in water as to be able to take away every bit of black skin (which sometime gets burnt). Put pulp on a plate and tilt it slightly to let juice run off. Then place on a wooden board and chop with knife. Put in mortar and beat well with pestle.

At the end add the blanched, peeled and chopped tomatoes. Beat mixture with the pestle until well blended and smooth.

Season with salt and salt of lemon diluted with some water. At the end add chopped parsley and crushed walnut kernels. Add some crumbled cheese (optional) and mix well with aubergine puree.

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PATATNIK (fried mashed potatoes with cheese and eggs)

INGREDIENTS 700 grams of potatoes or 5-6 medium potatoes 2 eggs 100 grams of cheese 1/2 tsp dry mint 1/2 k. l 1 onion 60 grams of oil

METHOD The preparation takes about 20 minutes, and the whole process with the preparation takes about 40 minutes.

First peel and grate the potatoes at a grater. Add salt upon taste and let it rest for 5 minutes. Then squeeze well with hands.

Add the eggs, the crushed cheese, dry mint and finely chopped onions, stirring the whole mixture thoroughly.

On a well-heated pan, melt half of the butter and later melt the second half to bake the second side of the pot. Each side is fried for only 10-12 minutes to avoid burning, and optionally a lid can be put on the frying pan to make it sniff. It is really important to bake to a low degree to make it perfect.

The secret of turning the Patatnik over is to put a plate on the pan and rotate with it. Melt the other half of the butter and slide the patatnik to fry it on the other side. In 10-12 minutes you're done.

Usually it is served warm with a small bowl of yoghurt.

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INZHIR BAKLAVA INGREDIENTS 3 cups flour, 3/4 cup water, 1 teaspoon salt, 200g melted butter, 1 1/2 cups crushed walnuts; for the syrup: 1/2 kg sugar, 2 cups water.

METHOD Make dough of flour, salt and water. Knead.

Roll out 35-40 thin pastry sheets and leave to semidry.

Sprinkle each sheet with melted butter and walnuts, fold in a rectangular and roll on a thin rolling pin.

One person holds the rolling pin and another person removes the sheet from it. Put rolled sheet in a greased baking pan and wind in a spiral.

Sprinkle with melted butter and bake in a moderate oven until lightly brown.

Prepare hot syrup of sugar and 2 cups water, and pour over cooled baklava.

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MENU 5 KURBAN CHORBA (lamb soup) INGREDIENTS 300 g lamb, 2 carrots, 1/2 celery root, 3 tablespoons butter or oil, 1 big (or 2 small) onion, 2 tomatoes (or 1 teaspoon tomato paste), 1 tablespoon flour, 1 potato, 4-5 cloves garlic, 1/2 cup chopped parsley, 1/2 teaspoon ground black pepper, salt METHOD Cut lamb in bite-size pieces. Cook in 1 1/2 liters salted water for 15 minutes.

Add diced carrots and celery.

In a separate pan lightly brown chopped onions in oil or butter. Add to soup together with peeled and coarsely grated tomatoes (or tomato paste diluted with 1 coffee cup warm water).

Lightly brown flour in a dry, non-greased pan. Stir in 1 coffee cup lukewarm water. Add to soup. Cook over medium heat for 15 minutes.

Add diced potato to soup. When it is done, add finely chopped garlic. Cook for 10 more minutes.

Season soup with black pepper, salt to taste and chopped parsley.

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FRIED KYUFTETA/ MEATBALLS INGREDIENTS 1/2 kg minced meat, 1 small onion, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground or crushed cumin, 1 teaspoon crushed savory, 2 tablespoons chopped parsley, 1 pinch grated nutmeg, 1 egg, 1 slice white bread (crust removed), 1 coffee cup flour, 2 coffee cups oil, salt

METHOD Mix minced meat with chopped onion, black pepper, cumin, savory, chopped parsley, nutmeg and salt to taste.

Add beaten egg and white bread (soaked in milk or water and drained in a strainer).

Mix well, shape in meatballs/kyufteta, roll in flour and fry in heated oil on both sides turning them carefully with a metal blade or rock, without piercing.

AUTHORS: DonikaKamenova, IlyanaValentinova BIBLIOGRAPHY http://gotvach.bg/izbrano/%D0%A2%D1%80%D0%B0%D0%B4%D0%B8%D1%86 %D0%B8%D0%BE%D0%BD%D0%BD%D0%B8%D0%91%D1%8A%D0%BB%D0%B3%D0%B0%D1%80%D1%81%D0%BA%D0%B8%D0%AF%D1%81%D1%82%D0%B8%D1%8F https://littlebg.com/25-tradicionni-bg-qstia/ https://www.10te.bg/zhivotat/10-traditzionni-balgarski-yastiya/ 23

CHRISTMAS MENU TYPICAL APPETIZER CAPONATA INGREDIENTS 5 tablespoons olive oil 1 eggplant, unpeeled, cut into 1 cm cubes 1 medium onion, cubed 4 large garlic cloves, chopped 14 Italian tomatoes 3 tablespoons red wine vinegar 2 tablespoons drained capers 1/3 cup chopped fresh basil Toasted pine nuts

METHOD Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sautĂŠ until eggplant is soft and brown, about 15 minutes.

Add diced tomatoes with juice, then red wine vinegar and drained capers.

Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold.

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FIRST COURSE BAKED PASTA INGREDIENTSfor 4 people • • • • • • • • • • • •

300 g pasta 300 ml tomato puree 200 g minced veal 120 g “primosale” cheese 100 ml red wine 40 g extra virgin olive oil 40 g “pecorino” cheese 2 chicken eggs 2 tablespoons of breadcrumbs 1 small white onion fine and coarse salt ground black pepper.

METHOD Put the oil in a small pot, with the finely chopped onion, bring it on the stove and cook it on medium heat. When the onion is golden brown add the meat and raise the heat. Brown the meat and sprinkle it with two fingers of red wine. Let it evaporate completely, stirring it occasionally with a wooden spoon. When cooked, taste it and adjust salt. Add the tomato puree, a pinch of salt, mix well and cook over low heat for 1 hour from the resumption of the boiling. Meanwhile, beat the eggs in a bowl and add a pinch of pepper and half of grated cheese. Cut the “primosale” cheese into slices. Preheat oven up to 200 ° C. Boil pasta in salted water and drain it al dente. Dress it in a bowl with the tomato sauce. Grease a baking dish and place on the bottom a first layer of pasta. Add a little bread crumbs, slices of cheese and a few tablespoons of eggs, alternating the ingredients until they are exhausted. Finish with the remaining grated Pecorino cheese. Bake it in preheated oven for 40 minutes. Towards the end of cooking, if it is not browned enough, turn on the grill.

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SECOND COURSE

STUFFED CHICKEN INGREDIENTS 1 sprig of fresh sage 12 strips pancetta or bacon 1 bulb garlic 4 medium red onions 2 sticks celery 1 big handful of breadcrumbs 300 g minced pork 1 lemon 1 pinch of grated nutmeg 1 large free-range egg 12 small sprigs of rosemary ù4-4.5 kg turkey , at r.t.- olive oil 2 tablespoons plain flour. 1litre organic chicken or vegetable stock

METHOD Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta.

Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs . When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls. Push a little pancetta roll into each hole until it just peeps out. This will give your chicken thighs a fantastic flavour and will keep them moist while they cook. Lift the loose skin at the neck end and spoon the stuffing into the chicken and sew open parts. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C . Remove the tin foil for the last 45’ to calculated time.

Carefully lift the chicken out of the tray and rest on a board covered loosely with foil for at least 1 hour.

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.BAKED

POTATOES

INGREDIENTS 2.5 kg medium potatoes 4 tablespoons unsalted butter olive oil 1 bulb of garlic ½ bunch fresh sage

METHOD Preheat the oven to 180°C. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.

Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

Place the butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper.

Roast for 1 hour, or until the potatoes are crisp and golden all over.

Remove the tray from the oven.

Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing.

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DESSERTS SICILIAN CASSATA INGREDIENTS 1 sponge cake ½ kg of ricotta cheese 300g of icing sugar Vanilla-maraschino wine to taste 80 g of chocolate chips Pistachio nuts and candied peel METHOD Sieve 1/2 kg of ricotta cheese; add 300g of icing sugar and a pinch of vanilla. Mix with a wooden spoon, and add a dash of maraschino wine. Add 80g of chocolate chips and a few spoonfuls of chopped candied peel.

Line a tin with greaseproof paper and arrange slices of the sponge cake on the bottom; pour in the ricotta cream and cover with more slices of sponge cake.

Place in the bridge for about two hours, then turn the cassata upside down on a plate and decorate to taste with icing, pistachio nuts and candied peel.

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ALMOND NOUGAT INGREDIENTS for 12 bars of brittle: 500g of almonds (already shelled) 200g of sugar 300g of honey 3 egg whites zest of 1 lemon a few grams of vanillin sweet wafers METHOD Cook the honey on a low heat for around 1.5 hours, over a bainmarie, stirring continuously with a wooden spoon until it caramelized. In the meantime, in another pot, cook the sugar in water (two spoonfuls of water for every three spoonfuls of sugar), on a medium heat, stirring continuously. Wish the egg whites, add them to the caramelized honey and continue cooking on a low heat, stirring continuously. Add the sugar when the honey has become frothy. Pour in the almonds previously toasted in the oven, add the vanillin and lemon zest, and mix thoroughly. Pour the mixture into a tin lined with wafers and cover it with another layer of wafers.

Leave the nougat to cool, turn it out and slice as desired.

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NEW YEARS’S DAY MENU COCKTAIL DI GAMBERETTI INGREDIENTS 250g shrimp (without shells and tails) For poaching the shrimp A bay leaf A sprig of parsley A slice of lemon A good pinch of salt For the cocktail sauce 100 g mayonnaise, preferably homemade 1-2 Tbs ketchup A dash of Worcestershire sauce A few drops of brandy Salt and pepper, Fresh cream For serving Romaine Lettuce leaves, Finely minced chives, Finely minced parsley A few reserved whole cooked shrimpA thin slice of lemon

METHOD For poaching the shrimp, bring a saucepan of water with the bay leaf, parsley, lemon and salt to a simmer for 5-10 minutes to allow the aromatics to infuse. Add the shrimp and continue simmering just until the shrimp turn pink and opaque. If using larger shrimp, cut them into bite-sized pieces. Take care not to overcook them. Drain the shrimp and run them under cold water to stop them cooking.

Leave them to drain until you need them for the next step.

Prepare the sauce mixing together all the sauce ingredients in a large mixing bowl. The sauce should be thick but just pourable. If it’s too thick, add a few drops of cream to thin it out. Taste the seasonings and add a bit more salt or more brandy or Worcestershire if it needs them.

Add the shrimp to the mixing bowl with the sauce, then fold them into the sauce with a spatula. Cover with plastic wrap and refrigerate for a good 30 minutes, or until you want to serve your shrimp cocktail.Lay a lettuce leaf or two in individual serving bowls or dishes.

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RISOTTO WITH CUTTLEFISH INK INGREDIENTS 4 cups vegetable stock 1 or 2 kg squid or cuttlefish, cleaned, bodies finely chopped, tentacles left whole 2 tbsp. olive oil 1 medium yellow onion, minced 1 small carrot, peeled and minced 1 small celery stalk, minced 500 g arborio rice 1 ⁄4 cup white wine 1 1⁄2 tsp. cuttlefish ink 2 tbsp. unsalted butter 1 ⁄4 cup freshly shaved ParmigianoBottarga, for garnish (optional) Salt and freshly ground black pepper

METHOD In a medium pot, bring the stock and 4 cups of water to a simmer. Add the squid tentacles and cook until just opaque (1 minute). Remove from the pot and set aside. Keep the stock mixture hot.

In a pot over medium-high heat, heat the olive oil. Add the onion and season with 1⁄4 teaspoon salt and some black pepper. Cook, stirring occasionally, until softened (4 minutes). Add the carrot and celery and cook, stirring occasionally (3 minutes). Add the chopped squid bodies and cook, stirring occasionally, until opaque and the edges have curled up slightly (about 5 minutes). Add and stir in the rice and season with 1⁄4 teaspoon salt. Add the white wine and cook, stirring, until mostly evaporated, 1-2 minutes. Stir in the cuttlefish ink, then quickly add in 1 cup of the stock mixture. Cook, stirring constantly, until the liquid is almost absorbed, 2-3 minutes. Repeat 7 more times, or until all of the liquid has been added and the rice is tender and moistened but not soupy. Stir in the butter and cheese and turn off the heat. Taste and adjust the salt and pepper as needed and add up to the cuttlefish ink to reach the desired concentration of color.

Garnish generously with more Parmigiano Reggiano and bottarga to taste if using.

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BASS IN FOIL INGREDIENTS 2 Mediterranean Sea Bass 1 small lemon, sliced Sea salt, to taste Freshly ground black pepper, to taste Good quality olive oil Aluminum foil

METHOD Gut, scale and rinse the fish. Pat dry with paper towels.

Heat the oven to 180C or 350F, and have a baking sheet. Cut two large pieces of foil, big enough to wrap each whole fish. In each piece lay the fish. Rub with olive oil on both sides and a little inside.

Make sure that it is enough to avoid the fish sticking to the foil.

Sprinkle with sea salt and freshly ground black pepper on both sides, and inside the cavity. Stuff lemon slices in each fish, amount is as desired. Fold and crimp the foil to make a pocket. Lay on baking sheet and place in center of oven. Bake for 30-40 minutes depending on the size of fish. The skin will feel soft but the meat will be firm.

If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler or turn up the heat and allow to crisp up. But be warned that this might make the fish stick to the foil a bit.

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LEMON SORBET

INGREDIENTS 1 kg lemons 2 cups water 230 gr sugar 2 egg whites (optional)

METHOD Prepare a simple syrup with the water, sugar and thinly-sliced lemon peel. Boil for 5-6 minutes, then cool completely. Filter the syrup and add the filtered juice from the lemons.

If you have an ice cream maker, add the sorbet base to the machine and run the machine until the sorbet has reached your desired consistency.

Otherwise, put the mixture into a bowl and place in the freezer for 10 minutes. Then remove and use a whisk to break apart the ice crystals. Return to the freezer for 10 minutes and repeat, taking care to stir the sorbet from time to time to avoid ice crystals forming.

If you want a fluffier sorbet, you can add two egg whites, whipped to form stiff peaks, when the mixture begins to solidify. Fold in the egg whites carefully using the whisk from the bottom up.

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DESSERTS PANETTONE INGREDIENTS 500g strong with flour 7g salt 50g caster sugar 2 x 7g salt sachets instant yeast 140ml warm milk 5 free-range eggs, at r. t., 250gunsalted butter, 120g dried cherries 120g dried sultanas 120g dried currants 100g whole lanched almonds

METHOD Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough.

Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft.Add the dried fruit and nuts. Mix until all is incorporated.Tip the dough into a bowl, cover with cling film and chill overnight until the dough has firmed up enough for you to able to shape it.Prepare a 18 cm panettone tin by brushing the inside generously with melted butter. Remove the panettone dough from the fridge.Knock back the dough, shape into a ball and place into the tin.Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin.Preheat the oven to 180C.Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked.

Remove the panettone from the tin immediately and allow to cool.

34

PIGNOLATA INGREDIENTS Dough: 4 eggs 225g sugar A pinch of salt 30ml seed oil 340g all-purpose flour Syrup: 60 g sugar 60 g water zest of one large orange 240 g orange blossom honey Vegetable oil for frying Sprinkles

METHOD For the dough:In the bowl of a large mixer, beat eggs, sugar, salt and oil.

Sift the flour into the mix and beat on medium speed with a dough hook until you obtain a soft dough. Add more flour as needed a little at a time if the dough is too sticky.Turn the dough out onto a lightly floured work surface and knead it until it is smooth. Cover the dough and let it rest for 30 minutes.

Divide the dough into 8 pieces and roll into ropes (about ½ inch thick). Cut each rope into ½ inch pieces and roll the pieces in your hands (like you’re making meatballs) into little balls. Sprinkle with a little bit of flour on the dough balls so they don’t stick while you roll the other pieces.Heat oil in a large heavy saucepan to 180°C . carefully add about 6 pieces of dough at a time and fry until they are evenly browned (about 3 minutes). Remove the dough pieces with a skimming ladleand drain on a paper towel lined plate. Repeat the process until you fry all the pieces of dough.

For the syrup:In a large skillet, bring the sugar, water and orange zest to a boil. Stir constantly until the sugar dissolves. Whisk in the honey, reduce the heat to medium-high. Add the balls and stir to coat evenly with the honey syrup. Cook for about 5 minutes untilthey obtain a nice glaze. Immediately place them on a serving plate stacking them like a pinecone. Toss on the sprinkles.

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EASTER MENU STARTER SICILIAN FRITTELLA INGREDIENTS 500 g fresh peas 800 g fresh broad beans 6 artichokes Salt and pepper Olive oil 1 tablespoon white wine vinegar A handful of mint A few shallots METHOD Clean the artichokes and take off any hard leaves or spikey parts.

Cut into bits and soak them in water with lemon juice for about 15 minutes.

Shell the peas and the broad beans.

Lightly fry the chopped shallots in olive oil until soft and add the artichokes, peas, fava beans and a glass of water.

Add salt and pepper to taste and cover with a lid. Cook on a low flame for about half an hour, stirring every 5 minutes and ensuring there is enough liquid (if necessary add some water).

Chop the mint and soak in a drop of warm water. Add the vinegar to the mint, stir well and add to the artichokes, peas and broad beans mixture. Cook for another couple of minutes. By the end of cooking the liquid should have almost disappeared though “frittella� should not be dry. Before serving, add a good dribble of olive oil and, optionally, a few flakes of Parmesan cheese.

36

SPINACH PIE INGREDIENTS 10 oz. spinach, blanched, drained, dried and chopped 2 cups all purpose flour, extra for kneading dough 1/2 cup unsalted butter(4 oz.)

1 egg yolk plus 3 whole eggs, beaten 3 tbs milk 1/4 cup golden raisins, soak 30 minutes in water, drain 3/4 cup heavy cream 1/2 cup grated Parmesan cheese salt and ground pepper 2 1/2 tbs (1 oz.) Pine nuts

METHOD To make dough by hand: Pour flour into a bowl, add salt and the butter.

Using fingertips, work the butter into flour until a crumbly dough forms.

Add the egg yolk and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour.

Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yolk and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour.

Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim.In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve warm or cool.

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FIRST COURSE

CANNELLONI INGREDIENTS 1 lb. ground beef salt & pepper to taste 2 cloves of garlic (minced) 1 egg 1/4 cup grated romano cheese 1/4 cups chopped fresh parsley 1/4 cup bread crumbs 1 cup cooked, chopped spinach 2 cups tomato sauce METHOD Fry ground beef with a little oil. As beef is cooking, break it up in small pieces. Transfer beef to a large mixing bowl. Add salt, pepper, and garlic.

Mix well. Add egg, cheese, parsley, bread crumbs, and more salt to taste.

Squeeze water out of cooked spinach and chop. Add spinach and 1/2 cup tomato sauce. Spread some tomato sauce on the bottom of a baking pan. Stuff cannelloni shells and place in pan. Spread more tomato sauce in between each layer and on the top. Bake at 350 degrees F for 1 hour. Then, broil for 2−3 minutes to brown top.

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MAIN COURSE ROASTED LAMB INGREDIENTS 1,2 kg lamb (leg and ribs) 4 sprigs rosemary 4 cloves garlic 3 ½ tablespoons extra virgin olive oil for cooking 6 cups extra virgin olive oil for the marinade 3 ½ tablespoons vinegar Salt and pepper to taste

METHOD Using a small knife, make deep incisions in the lamb. Cut garlic cloves into quarters and slip into the incisions with a sprig of rosemary.

Prepare a marinade with plenty of oil, a bit of good quality vinegar, salt and pepper. Marinate lamb for at least 2 hours, turning a few times. When ready to cook, drain lamb, pat dry and arrange in a roasting pan with the remaining oil.

Bake in a preheated 180 °C oven for about one hour, until evenly browned. Roast lamb until tender, but not dry. Arrange on a serving platter and serve warm.

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DESSERT SICILIAN CANNOLI INGREDIENTS For the shells 1 3/4 cups of flour 1 tbsp sugar pinch of salt 2 tbspbutter, melted 3/4 cup of Marsala wine egg white 2 l vegetable oil for frying For the filling 500g of ricotta cheese 1/2 cup of sugar 1 tsp vanilla 1/4 cup of mini chocolate chips confectioner’s sugar for dusting

METHOD In a mixing bowl, combine flour, sugar and salt. Add the melted butter and Marsala wine. Turn out onto a lightly floured surface and knead until well mixed.

Wrap the dough in plastic wrap and refrigerate for 2 to 3 hours. Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut the dough into 4-inch rounds, and roll again until very thin.Roll each piece tightly around a cannoli tube and seal with egg white.Heat the vegetable oil in a deep 3.5-qt pot to 350 °F (180 °C). Place the dough forms in the hot oil and fry until golden brown, 2 to 3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.

This classic Sicilian dessert should be filled as closely to serving time as possible. If filled too far ahead of time, the shell will become soggy and nobody likes a soggy cannoli.

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TYPICAL FISH MENU STARTER WARM SICILIAN OCTOPUS INGREDIENTS 1 kg of octopus 1 clove of garlic Parsley 2 chillies 2 stalks of celery 1 lemon Salt Pepper

METHOD Clean the octopus and cook it in boiling water until the meat will become white and tender.

Allow the octopus to cool in its cooking water and then, once cool, drain and cut into pieces without removing the outer skin or the suction cups. Season the octopus with chopped parsley, extra virgin olive oil, the chopped celery ribs, chopped pepper, the lemon juice.

Add salt and pepper as needed. Allow to flavor the octopus salad for a couple of hours and then serve cold as an appetizer or as a main dish.

You can add black olives or pieces of orange to give your salad a different taste.

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FIRST COURSE PASTA WITH TRAPANI-STYLE PESTO INGREDIENTS 500g short pasta 120g almonds A handful of fresh basil leaves 2 garlic cloves 6 tomatoes 50g grated pecorino cheese Salt and pepper to taste 90/100 g olive oil

METHOD Cover the almonds with boiling water to loosen their skins, then slip them off with your fingers when they are cool enough to handle.

Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skin. Toast the almonds in a non-stick pan, stirring frequently for a few minutes until they are pale gold.

Blend the basil, garlic and a pinch of salt in a food processor and set aside in a large bowl. Process the almonds again with a little salt, using the pulse button, until they are the size of small grains of rice.

Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dices. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese, olive oil and mix well. Taste and season with pepper and, only if needed, a pinch of salt.In a non-stick pan, toast the breadcrumbs until they are golden and set aside in a small bowl.

Cook the pasta in a large pot of boiling salted water according to package directions. Drain and mix with the pesto sauce, adding, if necessary, some of the cooking water.Serve immediately on plates with a sprinkling of toasted breadcrumbs.

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MAIN COURSE SICILIAN –STYLE SWORDFISH ROLLS INGREDIENTS 4 swordfish steaks 30g toasted pine nuts 30g raisins 1 clove minced garlic 100g breadcrumbs Fresh chopped parsley Freshly ground black pepper Salt Olive oil

METHOD Place the breadcrumbs in a medium sized bowl. Put the pine nuts, raisins, garlic and chopped parsley into a food processor and mix until the ingredients are well blended.Drizzle the mixture, while processing, with 1 tablespoon of olive oil. The olive oil will help to hold the filling together but should not leave the filling soaked.Place each slice of swordfish in a plastic bag and, using flat side of a mallet or the underside of a small skillet, pound until Âź in thick. Repeat with remaining slices.

Season each slice with salt and pepper and put about 2 tablespoons of the filling on the top of the fish. Fold in the sides of the fish and roll it up.

Secure with a toothpick or kitchen twine.

Repeat with remaining slices. Brush some olive oil over swordfish and season with salt and pepper.

Heat 3 tablespoons of olive oil in a non-stick pan over medium-high heat.

Add swordfish rolls and cook, covered turning once, until nicely browned on top and bottom, about 5 minutes. Lift to a platter, twist and then pull out toothpicks and sprinkle with remaining chopped parsley. Serve with lemon wedges.

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DESSERT ALMOND PARFAIT INGREDIENTS 5 eggs 150g sugar ½ litre whipping cream 100g almonds 30 ml of the Italian liquor “Amaretto di Saronno” (or a similar one with almond flavour)

METHOD Toast the almonds in the oven at 200°C for about 20 minutes.

In a non-stick pan, put the toasted almonds with a spoon of sugar over low-heat and caramelize. It will take about 5-10 minutes. Then crush into small bits.

In a large bowl, beat the egg yolks with the sugar.

Add the whipped cream and then slowly the whipped egg whites.

Stir gently and add the liquor. Pour half of the mixture into a silicon mold, cover with the caramelized almonds and finally pour over the remaining half of the mixture.

Leave in the freezer for at least 3 hours.

Serve with a warm coulis of mandarin sauce.

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TYPICAL SICILIAN MENU STARTER PANELLE INGREDIENTS 1 cup garbanzo flour 2 cups tepid water 2 tablespoons fresh chopped parsley pinch of salt and pepper vegetable oil for frying

METHOD Combine flour, water, and a pinch of salt in a pot, mix well with an electric mixer (you will see bubbles continue mixing until all bubbles and lumps are clear).

Next move pot to the stove and place on medium heat. Add the parsley and a pinch of salt and mix well. Also add a pinch of pepper as desired.Continuously stir flour/water on stove until thickened.

Remove from stove, pour mix onto cutting board, spread mixture out on board and let cool.

Once cooled cut into squares, about 3”x3” and about a 1/4" in thickness.Cover the bottom of the pan with vegetable oil, heat oil, once the oil is hot we are ready to fry the Panelle.

You want each side of the Panelle to be a golden brown in color and crispy in texture.

The amount of time it will take to fry depends on how hot the oil is.

You don't want the oil too hot, you want to fry the Panelle slowly so that they don’t burn.

You can serve the Panelle with marinara sauce for dipping, use them in a sandwich, or alone.

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FIRST COURSE PASTA ALLA NORMA INGREDIENTS 2 aubergines 3 cloves of garlic 15g bunch of fresh basil 1 teaspoon dried oregano 1 teaspoon dried chilli olive oil 1 tablespoon baby capers 1 tablespoon red vinegar 1 x 400 g tin of tomatoes 320 g dried whole wheat penne 50 g pecorino cheese extra virgin olive oil

METHOD Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20’.Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8’, or until softened and golden, stirring occasionally – you may need to do this in batches. Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2’, or until golden.Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20’, or until thick and glossy.Cook the penne in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the penne, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce. Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the penne to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

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SECOND COURSE FALSOMAGRO INGREDIENTS 600g veal (one very thin slice) 250g minced veal 100g skinned sausage 100g cooked ham 50g diced salami 3 slices of bread soaked in milk 100g diced Caciocavallo 5 hard-boiled shelled eggs 2 tablespoons grated Parmesan 2 raw eggs 400g tomato puree 3 tablespoons tomato paste ½ glass red wine 1 sliced onion extra virgin olive oil, salt, pepper, basil and water 1 bay leaf

METHOD For the filling: put the minced veal, skinned sausage, soaked and squeezed bread, diced salami, diced Caciocavallo cheese, grated Parmesan and raw eggs in a large bowl. Mix well with your hands.Flatten the veal slice on a chopping board, cover with ham slices and then spread the filling evenly over that, leaving a 3cm gap at one end for sealing. With your hand make a small indent parallel to the short end (with filling to edge) and place the hard-boiled eggs in the indent. Roll the roast up, tying it firmly using string.Brown the sliced onion in a large saucepan then add a little oil. Add the falsomagro roast and let it brown on all sides. Sprinkle with wine and cook on a low heat until it evaporates. Add the tomato paste, diluted with water, tomato puree, a bay leaf and a pinch of salt and pepper.Cover the saucepan and cook on a low heat for approximately 30 minutes. Add some basil leaves and some salt if necessary.Cook the roast for a further 30 minutes on a low heat, always keeping it covered with a lid.

Serve the falsomagro in slightly thick (1.5�) slices with its gravy. Use the remaining sauce as a pasta sauce.

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AUBERGINE ROLLS INGREDIENTS for 12 rolls Aubergines 200 g 100g cooked ham Caciocavallo cheese 100 g Tomato puree 200 g Extra virgin olive oil 10 g Salt to taste Black pepper to taste

METHOD To prepare the eggplant rolls, first wash and dry the aubergines, then remove the petiole and cut them with a mandolin to obtain 12 slices about 2 mm thick.

If you wish, you can dab the aubergine slices with some absorbent paper to remove excess vegetation liquid; this step is optional. Place the aubergine slices on a baking tray lined with baking paper and cook in a preheated oven at 170 degrees for 10 minutes.Meanwhile, heat the oil in a saucepan, add the tomato sauce; cook over medium heat for 10 minutes, stirring occasionally, then season with salt and pepper. Using the mandolin, reduce the caciocavallo cheese to slices of the same thickness as those of aubergines. Now you can assemble the rolls: place a slice of aubergine, slightly warmed, on the cutting board, add a slice of cooked ham and finish with a couple of slices of caciocavallo cheese, then rolled each slice of aubergine; continue until you finish the ingredients.Place the rolls in a pan with their closure facing downwards. After placing them all next to each other in the pan, sprinkle the rolls with the tomato sauce previously prepared. Finally, cut the remaining caciocavallo cheese with the knife to top the rolls.

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DESSERT PASTE DI MANDORLA INGREDIENTS 1 pound almonds, ground to a fine flour 1 pound powdered sugar grated zest of large, really good lemon 1 tablespoon Amaretto (or vanilla) 2 tablespoons honey 4 egg whites, whipped stiff

METHOD Combine ground almonds, sugar, zest, amaretto, and honey in a mixer with a paddle and combine well. Slowly add egg whites, which will bind the dough together. You may need more or less egg whites depending on the grind of your almonds. Beat on medium speed for 3-5 minutes. The dough will come together, sand should be tacky, but easy to handle and roll. You can add more powdered sugar if necessary.Turn dough out onto a work surface dusted with powdered sugar. Roll into inch-thick ropes, and cut off into 2-3 inch pieces. Roll in powdered sugar, Then pinch the short rope into a poochy “S” shape. Dough may also be rolled into balls and decorated with a cherry in the middle.Bake at 350˚F until just barely brown. Cool completely before you try to eat it. The outer crust will be crisp, but the inside will be soft and chewy.

AUTHORS Anna Maria Lo Bue, Luciano Sgarito, Caterina De Maria, Angelo Lanzafame, Maria Sbirziola, Melania Lisi.

BIBLIOGRAPHY Jamie Oliver’s Website: https://www.jamieoliver.com/ Eating well http://www.eatingwell.com/ Food network: https://www.foodnetwork.com/ 49

MENU CHRISTMAS MEAL Sacrificing pigs before Christmas and using meat to prepare meals is an ancient tradition. Christmas Meal is the richest year round, and pork is the "star" of the season.

PORK JELLY INGREDIENTS 1 pork leg, pork ears, 1-2 onions, salt, garlic, 10 liters of water

METHOD Clean the foot and the hoes well, wash it.

Boil legs and ears in 10 liters of water, onion and salt.

Allow to boil in small pots until it takes the meat off the bone and the amount of water reaches about half of the original. Every now and then, take the foam.

Remove the meat and dispense in several deep dishes. In the remaining juice, put the garlic crushed, let it rinse and place in each plate. Plates are cold so that the jelly becomes hard.

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MEATBALL SOUP INGREDIENTS 1 carrot 1 parsley root 1 pasta root 1 celery root (medium) 1 bell pepper 2-3 onions 500 ml tomato sauce (3-4 tomatoes) 1-2 cups of cabbage sauce about 3 tablespoons of rice dill, parsley, leustean For meatballs: 500 g minced pork (or mixed with beef) salt, freshly ground pepper 1 teaspoon dried, chopped thyme 1 raw egg

METHOD Wash and clean the carrot, parsley, parsley, celery, pepper and onion, cut out appropriate cubes. In a large pot put about 4 l of water, boil it. After boiling, put the chopped vegetables.Stuffed meat, 1 raw egg, dried thyme, salt and pepper are mixed well.

From this composition form the meatballs, preferably smaller, can be formed into a spoon.When water and vegetables start to boil, add the meatballs and match the taste of the soup with salt. Allow to boil for about 20 minutes, then add the cabbage juice or borscht to the soup to taste. Allow to boil for about 10 minutes after which the broth or peeled tomatoes and small cubes are placed. Add the three spoon fulls of wellwashed rice. Boil for 2-3 minutes, then turn off the fire and add the chopped green (dill, parsley, leustean), holding 1-2 tablespoons for sprinkling at the time of serving. Cover with the lid, "keeping" all the flavors in the pot with the soup, remaining as the added addition to the serving to visibly invigorate our soup of meatballs.

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SARMALE WITH SOURED CABBAGE INGREDIENTS 1 kg of minced pork or ½ kg of pork and ½ kg of beef 2-3 large onions 2-3 tablespoons of oil or lard ½ kg broth 4 tablespoons of rice 1 egg Salt, pepper, spices for sarmale Bay leaves, thyme 1-2 soured cabbage METHOD Fill: Cut the onions, put them in a saucepan and fry a little, put 2 tablespoons of broth and then add the rice. In the obtained composition put the minced meat, egg, salt, pepper, spice for the sarmale and mix. When the meat is sown, it is necessary to keep in mind that the cabbage is salty.

Remove the whole sheets of cabbage one by one, making sure not to break. Cut the spine from each leaf, then cut the leaf in two if it is too large for one. Prepare the pot in which sarmale is boiled. The tradition is that the food boils in a pot of clay in the bread oven.

Place a few pieces of smoked ham, bay leaves, thyme and 2-3 spoons of broth on the bottom of the cabbage pot.

The rolls are formed and placed on the bottom of the pot in a circle, close to one another until it reaches the middle. Once a row has been filled, put 2-3 tablespoons of broth, then start another row.

Above, put minced cabbage and broth. Pour the pot about half with water.

Boil for about 2 hours or place in the oven.

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HOME MADE SAUSAGES Homemade sausages are unforgettable on the Christmas table. Each region of the country has its specificities in the preparation of sausages at home.

INGREDIENTS Pork and beef sausages - 2 kg minced meat -1 kg beef (pulp, neck) -1 kg pork belly (fleece, lap) Spices: salt ground pepper pepper (optional) or hot pepper sweet pepper garlic dry thyme coriander

METHOD Pass the meat through the chopping machine. Place the meat in a bowl and add freshly ground spices, along with paprika, coriander and dry thyme. Garlic is cleansed and cracked very fine. Put all the spices, pour bone sauce or cold water and mix the composition well.

Separately wash the cats (intestines) and let them sit in cold water.

Put the minced meat back in the chopping machine and fill the intestines with it. Sausages are filled with a funnel attached to the end of the chopping machine.

The so prepared sausages are kept cold for two days in the air, then can be smoked or frozen.

You can eat fresh, roasted in the pan or on the grill 53

SWEET BREAD - COZONAC INGREDIENTSfor 6 cakes: 12 eggs 1,500 l of milk 1 kg of sugar 250 ml of oil and 200 g butter pack about 3 kg of flour 120 grams of yeast vanilla sugar, lemon peel

METHOD Make 500 ml of hot milk, 100 g of sugar, yeast and flour until it rises.

In the rest of the flour put the rest of the milk in which the sugar melts, the eggs, salt and the maiaua.

Mix gradually warm the oil until it swallows it all. A soft hull is obtained. If the hull is too soft, add flour.Take 1/3 of the dough and mix separately with cocoa.Dough is covered, allowed to heat for about an hour.

Separate the trays are covered with oil or cold lard.The dough is divided into 6 equal parts. We also share the cocoa dough.

Each side is spread in the middle of the dough with cocoa over which can be put turkish delight, raisins or ground nut mixed with a white.

Roll, put in the tray, grease with egg and sprinkle sugar.

Leave it for about 30 minutes, then bake for about 50 minutes at the right heat.

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POLENTA WITH CHEESE AND SOUR CREAM INGREDIENTS 250-300 g of corn, 4-5 cups of water, 1 teaspoon of salt, 200 g of cow or sheep cheese, 400 g of cream.

METHOD Good polenta is in the pot. Put the pot with boiling water. Put the salt and sprinkle the pepper. When boiling water, a part of the corn is drenched in the rain, always chewing with a paddle.

Allow to boil for about a half hour. Then put the rest of the corn and mix until it is incorporated. Allow to boil, stirring until the polenta is boiled, allow it to burst a few times, then overturning on a plate or on a round wood block.

In a plate, put the cheese on top of which is put the mozzarella and then mix.

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FISH FOOD WITH VEGETABLES INGREDIENTS 1 kg of fish (preferably with few bones = mackerel, hake, herring, tuna, pangasius ...)

100g-carrot 100 g - corn 100 g - parsnip 100 g of celery 100 g of parsley root 100 g - peas 50 g olives 2 tomatoes 2 onions 4 tablespoons of oil A cup of water 1 bunch of parsley Pepper-to-taste Salt-to-taste Spices

METHOD Clean the fish (if necessary), wash, place in a tray, grease with oil.

Add water, salt, onion cut strips. Bake for 15 minutes, the oven temperature must be between 180 and 220C. The bigger the fish, the higher the temperature must be.After 15 minutes remove the fish, put the vegetables cut into small cubes, aromatic herbs, olives and tomatoes cut into thin slices. Cover the tray and re-bake for 20 minutes, the oven temperature should be between 180 and 220C. Remove the tray and immediately add the finely chopped parsley, cover for 3 minutes, then serve.

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EASTER MENU’ Easter is one of the most important holidays for Romanians and an opportunity for family members and dear friends to gather around the table full of goodies.

The tradition of the holiday meals in the Romanians involves many dishes, prepared at home, seasoned with drinks such as brandy and wine. On the menu you cannot miss the traditional dishes: • most often red painted eggs, alongside which, in recent years, there are eggs painted in other colors, decorated or elaborate painted.

• lamb tripe.

• berry lamb • rattled lamb • roast lamb • cake and / or pasca with cheese and raisins.

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PAINTED EGGS INGREDIENTS eggs egg paint / red onion leaves and red beet sliced or ½ red cabbage vinegar, salt

METHOD Wash eggs very well with warm water and detergent and rinse very well.

Boil them with a spoonful of salt and boil more. Remove one and spin, if it turns around without stopping it means it is boiled.Prepare the paint as it says on the envelope and place the eggs in the paint pot.If a natural painting is desired the eggs are boiled in a pot together with the red onion leaves and red beet cut slices. Pour a few tablespoons of vinegar. Eggs boil after soft or hard preference.

After boiling, they leave for a few hours or even the next day in the water they boil to catch the color.Remove and lubricate with little oil for appearance.Eggs coated with beeswax require at least 5 hours work, skill, and a special tool called “chisita” but the result is spectacular.

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DROB LAMB RECIPE INGREDIENTS 1 kg of lamb (lung, liver, heart, tongue - weighed after boiling and chopping) 2 onions 2 linen onions (about 10 yarns) 2 parsley ties or more depending on your preference 2 slices of old bread and no peel 150 ml of milk 8 hard boiled eggs 1 teaspoon of salt 1 teaspoon pepper race 80 ml of oil

METHOD Wash the organs thoroughly. Place in water with vinegar and salt for 30 minutes.

Boil the organs for 5 minutes and then throw dirty water.Wash the pot and boil another 30 minutes after the first boil.While boiling the organs, chop the onion, parsley and 4 boiled eggs very finely.Put the bread in a little milk.The organs drain well and after they cool down, the chopper is finely chopped.

Heat the oil in a large pan and roast the onion to medium heat until it is golden and soft. Add the chopped organs and roast in medium heat for 10 minutes, stirring continuously. Shoot from the fire.

Add onions and parsley, chopped eggs and milk squeezed. Mix everything very well.Season the mixture with salt and pepper to taste.

Fight 3 large eggs and put on the cooled mixture. Mix well.

A tray is very good heated with oil. Place 1/3 of the composition on the bottom of the mold, place 4 whole cooked eggs on top and cover with the rest of the filling.Beat a cruel egg and brush up with it.

Bake in the oven at 180°C for 50 minutes.

Allow it to cool down and remove it from the tray with a knife on the edges.Store in a refrigerator.

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BROWSHIP RECIPE INGREDIENTS 1 kilogram of lamb meat 1 onion and 2-3 green onions 2 matching carrots 1 parsley root 1 piece of celery 1 fat pepper 2 peeled tomatoes 500 ml borscht 2 yolks 300-400 grams of fat cream 1 lovage salt and pepper Optional: 2 tablespoons of washed rice

METHOD The meat is cleaned of skin and fat, it can be sprinkled in water with vinegar and boiled in a pot of cold water to cover it.Add 1 teaspoon of salt from the beginning and remove the foam from the surface until it is no longer formed.Add carrots, fat pepper, parsley root, celery, onion and green onion, all cleaned, washed and chopped in small cubes. All this can be done first in a pan with a little butter, if desired.Boil until the meat is well cooked and then remove it from the pot. If you want to add rice, now is the time to put it, just like the scrub, the robe or the loboda washed and cut. Also add the tomatoes cut into cubes.The meat is quickly disintegrated, cut into suitable pieces and added back to the pot.Borsch is boiling and then poured into the pot. It is still hot and the fire stops.

In a bowl, the cream is well mixed with two yolks. Add 1 hot ground polonium, mix thoroughly and pour into soup pot.

Add the well washed and chopped lobster.

Match the taste with salt and pepper.

May be soured, by taste, with vinegar or lemon juice.

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DRAWING MILESTONE RECIPE INGREDIENTS 1 kg of lamb 8-10 ties of green onions 8-10 ties of green garlic 2 tablespoons of tomato paste oil 1 tablespoon of flour salt and pepper lemon juice METHOD The meat is cleaned of excess skin and fat, can be sprinkled in water with vinegar to avoid odor, cut into suitable pieces.

Heat 4-5 tablespoons of oil in a pan, place the meat and let fry a little on both sides. Then add a cup of warm water and let it boil.

Until the meat is boiled, clean and wash onions and garlic well. Cut off not too big, but not too small pieces. Because it is a significant amount, it goes down in a few portions of a little hot oil.

When the meat is half-boiled, add onion and garlic, ready-made.

Put another cup of hot water over them and leave them boiled again.

Tomato sauce, flour and lemon juice mix separately, then season with salt and pepper. Dilute with a little water and add to the lamb rattan. Once the sauce has been laid, mix gently and leave a little on the fire.In the meantime, prepare the oven, which is heated to 180 degrees.

The lamb's composition is transferred into a heat-resistant dish and left in the oven until the sauce has reached the desired consistency.

Serve warm or hot, dill and chopped parsley.

It can also be made with pork.

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PASCA WITH SWEET CHEESE AND RAISINS INGREDIENTSfor dough 550 grams of flour 150 grams of sugar 250 ml of warm milk 2 tablespoons oil 1 egg and 2 yolks 100 grams of melted butter Essence Leaf or orange bark peel INGREDIENTSfor filling 500 grams of cow cheese 50 grams of sugar 4 eggs 100 grams of cream 150 grams of raisins 3 tbsp semolina INGREDIENTSfor unsalted an egg yolk 2 tablespoons of milk sugar

METHOD Mix yeast with a little sugar, 5 tablespoons milk and 2-3 tablespoons flour.

After homogenisation it is allowed to rise for about 20 min.Sift the flour twice, make a hole in the middle and add the composition that grew, then the rest of the ingredients from the dough.Thoroughly knees with oillubricated hands in about 30 minutes, the hip being knocked and knocked.Allow to grow in warm place for one hour.Prepare the filling by squeezing eggs, adding cow cheese and the rest of the ingredients.Dough is divided into two equal parts: one third for the base and two thirds for the margins on the edge.Lay the sheet in the oil-greased pan and sprinkle with flour and place the filling over the sheet.The remaining dough is knit in 3 like a hair curler and sits above each according to the creativity of each.Allow 30 minutes to grow.Lubricate with egg mixed with milk and then sprinkle sugar.Bring to the preheated oven at 160 0C and bake.

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TRADITIONAL WEDDING MENU’ Over time, a wedding menu has evolved in the sense that there are many more dishes and drinks.

The hot train is not on the menu 20-30 years ago and there is no candy bar.

There are differences from one region to another, in some areas there is still soup with noodle or potato soup.

The aperitif depends on what the restaurant offers and what they want.

There is the possibility to choose a menu with a theme, choosing a menu that combines the traditional with the modern culinary tastes.The cake depends very much on the choice of the bride so there is a great variety possible, as a common element being the spectacular appearance and service.

In the ArgeĹ&#x; County, a possible menu option, is the one presented below:

APERITIVE OR COLD STARTER French tart with cheese foam and salmon smoke Vol-au-vent with Mushrooms Red filled with eggplant salad Chicken meatballs Balls of cheese Caprice miniskewers Valerian and moss fillets Cheese

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WARM STARTER Fish in the ovenGarnished vegetables or vegetables Lemon fresh souce

TRADITIONAL FESTIVAL Sarmale in cabbage leaves Polenta Hot pepper Cream

MAIN DISH Chicken and pork roast Potatoes with rosemary in the oven Seasonal salad PERSONALIZED TORT BEVERAGES

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RED CLOTHED WITH BAKED EGGPLANT INGREDIENTS 1kg eggplant 5 matching tomatoes Optional: 2 eggs, lemon juice Oil salt METHOD Bake the eggplant on all sides and, after baking, put it hot in a pot of cold water so it can be cleaned more easily.

Clean the skin well and leave it on a sieve for 10-15 minutes.

Chop well on a wooden bottom and a special wood knife to avoid oxidation.

Brush well with some oil.

Optional: A well boiled yolk and a crusty yolk rub well with oil until a mayonnaise is obtained. From time to time, a drop of cold mineral water is dripping in order not to cut and to make the mayonnaise white. Add a little lemon juice. Then add the mayonnaise to the eggplant and mix until it is well incorporated.

Cut in a zigzag a tomato lid, scoop the spoon with a spoon and set aside.

Fill tomatoes with eggplant salad and decorate as desired.

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WEDDING CAKE INGREDIENTS for tops Blade diameter 20 cm 4 eggs 4 sp of water 8 sp flour 8 sp of sugar 1 red dye knife tip INGREDIENTSfor the cream of the whole cake 1.5 kg of mascarpone 1 kg of white chocolate 1 kg of fresh cream 400 g of powdered sugar 1 kg of fresh raspberries INGREDIENTS for butter cream 700 g of unsalted fat butter 500 g of powdered sugar 2 l water for syrup 6 kg white fondant

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METHOD For each counterpart, separate the yolks of yolks.

The whites are foamed with water.Add sugar and mix very well.

When meringue becomes glossy and very loud, add yolks one by one, stirring well after each.

Add the flour and dye by mixing with a wooden spoon from the bottom up.

Bake the baking mold with butter and flour with flour or baking paper.

Pour the baking composition into the pre-cooked oven, medium heat until it is baking well. Do not open the oven door in the first 30 minutes.

Syrup is made of 2 liters of water, 400 grams of fresh raspberries and 4 slices of lemon, 10 grams of sugar. Boil in a bowl, and after boiling the syrup, let it cool and then squeeze.

For cream, beat the cream well with a few tablespoons of powdered sugar and let it cool.

Melt in a chocolate steam bath and leave to cool.

In a bowl, the mascarpone cheese is mixed with the rest of the powdered sugar.Add a little bit of the melted chocolate and mix very well.

Beat the cream for cream and incorporate it in the cream.Each cake board is cut into two layers Enlarge the first layer of top, lay a thin layer of cream, put raspberries and another layer of cream.Continue until all the tops are finished.Go to refrigerator for at least 4-5 hours.

Prepare a butter cream with powdered sugar mixing at a maximum speed of 10 minutes.

Apply the cream on each side and then all over the cake to protect the fondant from the cake syrup.Store cold for several hours.

The fondant crumbles a little and spreads with a bit of starch a sheet of fondant with which to dress each part of the cake.Assemble with great care and decorate the cake with flowers from the fondant, or with natural flowers, with various figurines.A 13 kg cake is obtained.

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TYPICAL MENU FOR LUNCH Lunch is the most important meal of the day and should bring the highest calorie intake. Unfortunately, the vast majority of people are at work so they each serve what they have packed or what is offered to the cafeteria. Saturday and Sunday are the days when family members manage to stay together at lunch.

DUMPLING SOUP RECIPE INGREDIENTSfor 8 servings 500 g chicken legs with bone 2 carrots 1 pastor a piece of celery 1 kapia pepper 1 onion salt to taste several yarn of green parsley For dumplings: 2 eggs 6 tbs with semolina 1 teaspoon of olive oil salt to taste

METHOD Put the meat to boil in 3 liters of cold water.Collect foam and form on the surface.Allow to boil for 15-20 minutes.Cut carrots and parsnips, and celery, pepper and onion small cubes.Put the vegetables in the soup and add salt to taste and let them boil in small heat until they become soft.Add a teaspoon of dumplings and leave to boil for about 10 minutes.Serve with chopped parsley.The soup can be served without meat, the meat can be removed when it is almost boiled and used to prepare a rice pilaf in the oven.

Preparation of dumplings composition Separate the eggs and mix the whites with salt until they are hardened.Rub yolks with oil and overturn over the white.

Add the semolina, little by little, and mix gently with a fork until a homogeneous composition is obtained, the consistency of a thicker cream.

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BEANS WITH SMOKED BACON / SAUSAGES INGREDIENTS 500 grams of dried beans 1 onion 1 carrot 1 parsley root 1 bay leaves 1 piece of smoked ham in small pieces or 4-5 sausages fried and sliced. a few tablespoons tomato sauce salt, pepper

METHOD Choose the beans and wash them.May be soaked one evening before cooking or at least 2 hours before in lukewarm water.

Drain the water into which it was soaked and put the bean in cold water to cover it, then put it low.

After boiling water is thrown and put back to the right fire with another hot water.

Add the pieces of the blade and later the finely cut corn and the bay leaf.

Boil only on low heat to keep the bean beans whole.

If sausages are used instead of bacon then they are fried first, cut into pieces and add after the vegetable.

Add tomato sauce mixed with a little water. Tomato sauce is optional and depends on the preferences of family members.Add salt and pepper to taste.

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PANCAKES RECIPE INGREDIENTSfor about 20 thin pancakes 2 eggs 1 glass of sweet milk 1 cup of flour Salt optional: 2 teaspoons of sugar, butter or oil for the panjam, chocolate cream, banana cut fillers for filling

METHOD Mix the eggs with salt, flour, milk and sugar in a bowl until a composition is obtained as a thin sour cream.

Allow to rest for about an hour or at least 30 minutes.

Place a frying pan in the right fire and anoint with butter or oil draining the surplus.

Pour the composition with a small polonic by moving the pan so that it covers all its bottom.When it turns brown it turns either with a wide knife or with the skilful knife.Allow to roasted on the other side and then overturn on a plate.

Repeat the aforementioned until the composition is finished, taking care to mix it in the bowl so that it does not remain too thick on the last pancakes. If this happens, however, it can thin with a little sweet milk.When all the pancakes are ready, they are filled, in turn, with jam, jam or chocolate cream, they are running or are being felled.Can be powdered with sugar before serving, or can be decorated with chocolate sauce.Can be served with ice cream.

AUTHORS NicolaeGherghina, TelescuVioleta, Grigore Eugen Marius, Țărcuș Dumitru, Rădoi Alina Georgiana, Dobroiu Codruț Daniel.

BIBLIOGRAPHY https://www.e-retete.ro/retete/drob-de-miel - accesat la 02.02.2018https://www.retetecalamama.ro/retete-culinare/supe-ciorbe/ciorba-de-mielcu-bors-si-leustean.html - accesat la 02.02.2018http://clickpoftabuna.ro/mesefestive/stufat-de-miel-reteta-originala/index.html - accesat la 02.02.2018https://isabelaluca.wordpress.com/poze-oua-de-paste-imagini-oua-vopsite accesat la 03.02.2018http://www.restaurant-papion.ro - accesat la 03.02.2018https://retetetimea.ro - accesat la 04.02.2018

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MENU AEGEAN REGION Tarhana soup is a traditional soup originated from the Middle Asian period.

Tarhana is consist of many ingredients such as flour, lentil, peas, yoghurt, red pepper, mint, garlic, onion and tomatoes. All the ingredients are mixed and doughed and fermented about wo weeks. Then the mixture is spreaded out on a surface under sun with the help f a spoon. After they are dried out, the pieces are crumbled. Tarhana is an important taste on winter days.

TARHANA SOUP INGREDIENTS Crumbled tarhana 1 tomato 1 tablespoon oil Hot water Salt Chili pepper Dried mint METHOD Let's put 1 cup of water tarhana in a bowl and pour cold water over it and wait for half an hour. On the other hand; grate the tomato in a pot and add oil. Pour the tarhana and add hot water. Cook until it boils and stir continously. When it boils add chili pepper, salt and mint. Serve hot.

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BOYOZ INGREDIENTS 500 gr flour 1 tablespoon of vinegar 1 sweet spoon of lemon juice Salt Water FILLING INGREDIENTS 100 gr melted butter ½ glass of oil 1 tea cup of tahin 2 tablespoons of oil ON THE TOP 1 egg yolk METHOD Mix the ingredients for the dough in a deep bowl. Add water knead the dough until you have a soft dough. Cover the dough with a cloth and let it rest for 1 hour. Then, cut the lumps of the dough into orange size, roll the lump of the dough into a plate–shape and spread the mixture of oil and melted butter. Apply the same processes for the other pieces. Roll the first dough with a little rolling pin, then stretch it with your hand like a piece of paper. Apply a thin layer of tahini and oil mixture on it. Get a rectangular shape by joining all the edges in the middleandroll it. Rest per night. After resting the roll, cut small pieces from the roll and put on an oven tray. Spread egg yolk on the pieces and bake it in a pre-heated 180 degree baking oven.

Serve it.

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Ä°ZMÄ°R MEATBALL INGREDIENTS 500 gr medium fat ground meat 2 -3 green peppers 1 small size grated onion Half a bunch of parsley Salt Cumin Black pepper 1 tablespoon bread crumbs 1 egg 3 slices of stale bread 3 potatoes Sunflower oil for frying FOR SAUCE 3 tomatoes 1 dessert spoon of tomato paste 2 tablespoon of oliveoil Salt and Red pepper METHOD For meat balls, put meat in a large mixing bowl and add grated onion, bread crumbs, eggs, stale bread, fine-chopped parsley, salt and spring, and knead well. Take oval pieces bigger than a walnut from the mixture and get oval shapes. Next fry the meatballs slightly in a frying pan. Then, peel the potatoes and chop them into potato wedges and sprinkle salt on them.

Then fry the potato wedges slightly.

For the sauce, slice the tomatoes a cook with the tomato paste for 10 minutes without stirring, add salt and black pepper. Take the pan off the stove. Then, put the meatballs and potatoes in an oven tray, pour the sauce on it and slice the green peppers and add to the meal. Cook in a pre heated 200 degree baking oven for 15 minutes. Serve hot.

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ÇAPUT AŞI INGREDIENTS 3 cups of baldo rice 4 cups of beef brothstock 100 gr butter 150 ml of verjuice 300 gr lamb meat 30 fresh vine leaves Salt Black pepper Cumin METHOD Put the rice in cold water and wait for 15 minutes. Then, wash the rice with cold water and rinse it.

Melt the butter in a pot, add the rice and fry.

Cook the lamb meat with salt black pepper and cumin in an another pot. Then, add verjuice, fine-chopped vine leave sand beef brothstock and boil.

Next, add the rice and cook on low heat until it absorbs the water.

Serve hot.

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HÖŞMERİM INGREDIENTS 2 tablespoons of saltfree goat’s cheese 200 gr flour 1 table spoon of butter FOR SYRUP 3/4 glass of sugar 1 liter of water

METHOD For syrup,boil sugar and water in a bowl. Leave it tocool.

Mash the cheese with a wooden spoon in a pot and put the pot on thestove.

Cook while stirring continously. Add some flour until you get the right consistency.

Afteraddingbutter, take it offthestove. Pourthedoughmixtureinto a tray. Andbakeuntil it getsred. Then, take it off the oven, pour the syrup on it and serve it.

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MENU BLACK SEA REGION OF TURKEY In Black Sea Region, local people use anchovy in their meals because there are plenty of them in Black Sea. Hamsili Pilav is a kind of rice cooked and served with anchovies. What's more corn flour is more popular than wheat flour in this region. People mostly make bread from corn flour.

BLACK CABBAGE SOUP WITH BEANS INGREDIENTS 1 bunch of black cabbage Half a glass of bulghur 1 cup of corn flour 10 cups of water 25-30 gr butter 1 large onion 1 teaspoon of salt Chilli pepper 1 glass of beans

METHOD Chop the cabbage, boil and rinse. Put 10 glasses of water in a large pot, add the cabbage, corn flour, bulghur, beans and salt and cook about 30 minutes. Then, melt the butter in a pan, add chopped onions and fry in it about 5 minutes, and add chilli pepper.

Next, add the onions to the soup and cook for a while. Serve hot.

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MIHLAMA INGREDIENTS 4 tablespoons of butter 4 tablespoons of corn flour 2 glasses of water 300 gr of Trabzon cheese (there is also dil cheese or cheddar cheese)

METHOD First of all, melt the butter in a shallow frying pan. ( Don't let it burn!). Add corn flour and stir.

Fry it until it gets brown and stir continously. When corn flour is fried, add a glass of water and stir continously. After stirring well, add the water left.

When it starts to boil, turn the cooker down. After crumbling the cheese, add into the pan.

Cook MÄąhlama on a low heat by stirring slowly.

When it's ready, take the pan off the stove. Serve hot.

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AKCAABAT MEATBALLS INGREDÄ°ENTS 1 kg minced meat (breast) 600 gr minced meat (neck) 400 gr stale bread 6 gloves of garlic 300 gr suet 2 tablespoons of salt

METHOD First, mince the meat, bread, garlic and suet with a meat mincer.

Then, knead the mixture on a surface well.

After kneading, give it flat- round shapes.

Grill the meatballs and serve.

Enjoy it.

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HAMSİLİ PİLAV (RICE WITH ANCHOVY) INGREDIENTS 1 kg anchovy 400 gr rice 2 onions 1 tablespoon of currant 1 tablespoon of peanut 1 tea glass of oil 2 tablespoons of butter 1 glass of water Half a bunch of parsley salt, black pepper, chilli pepper METHOD First of all, wash anchovies and rinse. Chop 7-8 anchovies into small pieces. Wash the rice and rines.

Chop the onions and parsley and add to the rice.

Then, add chopped anchovy, currant, peanuts, salt and pepper and mix them.

After that, spread butter on a small baking pan and cover it with anchovy by lining one by one and pour the mixture on it. And cover it with anchovies left.

Then, Spread oil and melted butter on it, add water, cover the baking pan with aliminium folyo. Cook the pilaf on low heat. Serve hot.

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LAZ PASTRY INGREDÄ°ENTS For the dough 1 tea glass of yoghurt 1 tea glass of olive oil 1 teaspoon of water 1 pinch of salt 1 egg 250 g butter 5 glasses of flour For cream 15 tablespoons of sugar 4 tablespoons of corn starch 4 tablespoons of flour. 8 glasses of milk, 25 g butter To roll the dough 1 glass of flour, 1 glass of starch On the top 1 glass of powdered sugar METHOD Mix yoghurt, olive oil, water, salt, egg and melted butter in a large mixing bowl. Add the sifted flour gradually and knead until you get smooth dough.

Cover it with a damp cloth and let it rest for half an hour.Mix the milk, sugar, starch and flour in a pot for custard. Cook the custard on low heat until it gets the consistency of the pudding. Take it off the cooker and add the butter. Mix and let it cool. Spread the blender until the milky cream is smooth.Get small pieces from the dough in the size of a large walnut. Roll each piece on a surface with flour and starch on the size of baking pan. Rest each thin sheet of dough to dry. On the other hand, melt butter and let it cool. Spread the butter on baking pan, put 20 thin sheets of dough and pour the cream and put the left 20 thin sheets of dough on he cream. Then slice the pastry and pour melted butter over it. Bake the dessert in a preheated 17 degrees oven about 45 minutes. When you take the dessert off the oven, sprinkle a glass of powdered sugar on it. Serve it cool.

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MENU CENTRAL ANATOLIA REGION When we think of the meals of Central Anatolia Region, pasty is come to mind first. The Kayseri pasty is the most popular one in Turkey.

(Kayseri is a province in Turkey.)

GOMBO INGREDIENTS 50 gr dry gumbo 200 gr small chopped meat 3 cups of broth 1 onion oil 1 tablespoon of tomato paste 2 pieces of lemon- salt Salt METHOD Rinse the dried gombo in your hands and clean them from their small hairs. Put the gumbo in boiling water and boil them until they get soft. Then, put oil in a pan and chop onions and add and fry the onions.Next, add tomato paste, meat and broth and some water.

When it boils, add gumbo and salt,lemon-salt and cook about 10 minutes. Serve it hot.

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PASTY INGREDIENTS 1 egg 1 glass of warm water 3 glass of flour Salt FILLING INGREDIENTS 200 gr minced meat 1 small onion Black pepper Red pepper, chilli pepper Salt ON THE TOP Yoghurt with garlic 80 gr butter 2 tablespoons of tomato paste. Mint METHOD Beat the egg, salt and water in a large bow, add flour and knead them. Add more four if necessary. After that, cover the dough and rest about 30 minutes.

Grate onions and add to the minced meat, salt chilli pepper and black pepper.

Roll the dough on a floured surface and cut into the square shapes.

Then, fill the pieces with the mixture and close. Cook the pasty in boiling salty water about 15 minutes. Then, melt the butter and add tomate paste. Finally, put pasty in a service plate, add tomate sauce on it; then, pour yoghurt with garlic and sprinkle some mint an serve it.

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ANKARA TAVA INGREDIENTS 350 gr lambchops 1 onion 2 medium tomatoes 2 green peppers 2 red peppers 1 tablespoon of tomato sauce oil 1 bowl of orzo Hot water Salt METHOD Take meat cut in a pot and sautĂŠ with some oil.

Add chop onions and continue saute them.

Then chop the peppers and add into the meat; then, add copped tomatoes and saute all of them, add tomate sauce, salt and cook for a while.

On the oher hand, put oil and orzo in a pan a fry.

Then, pour hot water and cook until it absorbs the water.

Put the orzo in a service plate and add meat o it and serve hot.

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PEKMEZLÄ° PELTE INGREDIENTS 2 glasses of grape molasses 2 glasses of water 4.5 tablespoons of wheat starch ON THE TOP crushed walnut

METHOD Firstly, mix the grape molasses, water and wheat starch in a pot and cook it on low heat until it gets the consistency of pudding.

When it's cooked , pour the mixture in a large tray to cool.

Finally serve it with crushed walnut.

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MENU EASTERN ANATOLIA REGION NOODLE SOUP INGREDIENTS 1 cup of chickpeas 1 cup of green lentil 1 onion 1 carrot 1 potato 2 tomatoes 45 gr butter 1.5 liters of hot water 150 gr noodles Fresh or dried reyhan, thyme or mint For noodle dough: 1 glass of flour , 1 cup of water, 1 pinch of salt METHOD Soak the chickpeas the night before. After soaking, rinse them and boil it in a pot with hot water and rinse again. Wash green lentils, boil and rinse. Peel the onion, tomatoes, potato and carrot and dice them. Melt the butter in a pot, add the onions and fry. Then, add the tomatoes and cook for a while. Next, add potato and carrot and salt.

Cook them on low heat for 15’. After that, add hot water, chickpeas and lentils and cook for 20’. Put the flour in a large mixing bowl, add salt and mix them. Add water and have a dough in a hard consistency. Roll the dough on a wet surface with a rolling pin. Then, cut the dough in thin stripes and prepare the noodles. Add the noodles into the pot and cook for a while. Then, add reyhan and take the pot off the stove. Put the soup in bowls and sprinkle thyme or mint. Serve hot.

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STUFFED SHEEP SAUSAGE INGREDIENTS 3 team sheep casings 350 g low-fat minced meat 3 cups of rice 3-4 large onions 1 bunch of parsley 2 medium tomatoes 1 teaspoon of black pepper 1 dessert spoon of salt Spool yarn To Clean The Sausages: lemon juice vinegar, thick salt METHOD First of all clean the casings carefully and then leave in a water with lemon and salt about 2 hours. Turn the casings in reverse with a spindle or a finger and clean them with freshly prepared lemon and salted water and leave them in this water for about 1-2 hours.

Turn the oily surface of the casings outward again, make them ready to fill.While resting the casings in a water containing lemon and vinegar, prepare the filling mixture. Dice the onions, grate the tomatoes, chop the parsley and mix with minced meat, rice, black pepper and salt to have stuffing. After that, fill the casings with the mixture and place the stuffed sausages in a pot add enough hot water to cover it. Cook for about 50-60 minutes.

When the casings are cooked enough, you can take it into oven to roast. Enjoy it.

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STUFFED LAMB RIBS INGREDIENTS 1.5 kg rib meat Half a tablespoon of pepper paste 1 tablespoon of butter 1 tea spoon of black pepper 3 cups of water FOR FILLING RICE 1 glass of rice 2 tablespoons of butter 1 teaspoon of grated almonds Half a bunch of parsley 1 glass of water 2 teaspoons of chilli pepper 1 tablespoon of reyhan (reyhan is a kind of basil ) Halff a teaspoon of black pepper 1 teaspoon of salt TO SERVE 1 zucchini , 1 carrot , 30 gr butter

METHOD Fry the rice and almond in melted butter. Then, take half of the fried ricealmond mixture aside. Boil the other half with water and salt. Then let it cool. Next, add chilli pepper, black pepper, finely chopped parsley, basil, and raw rice-almond mixture and mix them. Fill the mixture into the ribs and tighten; then, boil it about 120 minutes in a pot. Then, take them out off the pot, put in a baking tray. Spread butter and pepper paste and sprinkle black pepper.

After that, roast it for 25-30 minutes in a preheated oven set at 170 degrees. When it’s cooked, cut the ropes. Heat the butter in a pan. Slice the zucchini and carrot and saute in the butter and serve with stuffed ribs.

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HELVA INGREDIENTS 1 kg flour 250 gr butter 1 liter of water 1 kg of sugar Crumbled walnut

METHOD Firstly , boil the sugar and water in a pot.

When the sherbet (syrup) is cooked, take the pot off the cooker.

Then, melt the butter in another pan .

When it starts to boil, add flour little by little and stir continuosly.

Cook until the flour absorbs the water and gets brown adding the syrup.

Let it cool and shape it with spoons. Put in a plate and sprinkle walnut. Enjoy it !

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MENU SOUTH EASTERN ANATOLIA REGION Baklava is the traditional Turkish dessert. Gaziantep province is famous for its Baklava because the pistachioes are grown in Gaziantep. From the past to present, the masters of baklava have used pistachioes in their desserts.

Meat is also another important ingredient for local people of eastern part of the Turkey. They generally put meat in every meals.

YUVALAMA SOUP INGREDIENTS 500 gr lamb chops 1 cup of freshly soaked chickpeas 2 cups of rice (overnight soaked and left to be dried) 250 gr fat- free minced beef 5 glass of strained yogurt 2 tablespoon of butter 1 tablespoon of mint Salt, Black pepper METHOD Wash the lamb with plenty of water and take into a pot. Add 6-7 glasses of water and cook for 45 minutes. Take the foam that has accumulated on it with a spoon. Continue baking and adding chickpeas Take the rice and the ingredients in a bowl for the dumplings. Add salt and pepper and knead them. Prepare the small rolls and steam the rolls for 20-25 minutes. Whisk the strained yoghurt in a bowl and add to the pot while stirring continuously. After cooking the dumplings for a while, add them to the soup and add some salt and pepper. Then, put the butter in a pan and melt it. Put the soup in a service bowl, add the melted butter and mint. Enjoy it.

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ŞAM PASTRY INGREDIENTS 4 glasses of flour 1 cup of water 10 gr fresh yeast Salt 1 onion 1.5 teaspoons of red pepper 1 bunch of parsley ž boiled rice with boiled water 250 gr fat free minced meat Half a glass of water Salt, Black pepper Oil for frying METHOD Firstly, put the flour in a large bowl and mix the yeast with warm water in an another mixing bowl until it melts. Prepare a dough by kneading flour, salt and yeasted water. Cover it with a towel or stretch film and leave for 30 minutes in warm temperature. Then, chop the onions and parsley. Wash the rice and boil t in a boiling salty water and rinse it. Put the minced meat in a pan and cook until it boils down. Mix the boiled rice, minced meat, onions, parsley, salt and pepper in a bowl. Divide the rested dough into 30 equal pieces of walnut size and roll them. After rolling the pieces of the dough, share the mixture on them. Close them in half-moon shape. Then, put some oil in a pan, heat the oil and fry the pastries. Serve hot.

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STUFFED MEATBALLS INGREDIENTS 2 water cups fine bulghur (500 gr) 250 gr grilled beef meat 1 tea cup of semolina 1 egg Oil for frying Salt, Black pepper Red pepper Filling Ingredients 500 gr low-fat minced meat 5 onions, 2 spoons of margarine 1 teaspoon of large chopped walnut or pistachio Salt, Black pepper, Red pepper, 1 tablespoon of chili pepper METHOD To prepare the ingredients for the meatball, peel and chop the onions. Fry the minced meat in a frying pan. Add margarine and onion and continue stirring. After that, add salt, tomato paste, spices and walnuts and take the pan off the stove. Let it cool. Put the bulghur in a large tray, add the semolina and a hand full of some water to soak. Put the minced meat in the other half of the tray and the salt and spices. Add the bulghur to the minced in small pieces and knead them until it thickens. Take a piece of walnut-size from the mixture and roll it in your palms.With the help of your index finger, carve it in the palm of your hand and prepare a hollow and fill in the middle of the hollow with the mixture and close the open side.

Continue processing until the ingredients are finished. Next, fry the oil in a pan. Put the filled rollings into the pan and fry them until they're red. Serve hot with parsley leaves and lemon slices.

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ALÄ° NAZÄ°K KEBAB INGREDIENTS 1 kg eggplant 4 cloves of garlic 50 ml filtered yogurt 30 gr butter 900 gr minced meat 1 spoon of tomato paste 1 capia pepper 1 green pepper Salt Black pepper Red pepper METHOD Wash the eggplants and grill them in the oven or on the stove. Peel thegrilled eggplants and chop them into small pieces and place them in a serving pan. Crush the garlic and add to the yoghurt. Melt the butter in a saucepan.Then, add minced meat, tomato paste and chopped peppers and fry as much as you can. Add salt and spices.

Finally, put the aubergine on a service plate, then put garlic- yoghurt on it and the mixture with minced meat on the top. Serve it hot.

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FÄ°RÄ°KRICE INGREDIENTS 500 gr lamb chops 1 large onion Tomato paste 250 gr firik 250 gr pilaf with bulghur 4 glasses of hot water 150 gr butter 1 cup of boiled chickpeas 1 tablespoon of chili pepper Salt Black pepper METHOD Peel the onion and dice it. Put the lamb chops in a pot and boil it until it absorbs the water. After that, add onions and fry it, add tomato paste, salt and pepper and stir.Then, add boiled chickpeas, firik and bulghur and cook until it's ready. After taking the pot off the stove, rest for 5 minutes. Next, melt the butter in a frying pan with black pepper and pour on the pilaf. Stir softly. Serve hot.

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BAKLAVA INGREDIENTS 650 g baklava flour 7 egg yolks 1 teaspoon of milk 1 teaspoon of yoghurt 1 tea glass of oil 1 teaspoon of carbonate To knead the dough 400 gr starch For the syrup 1.750 gr of granulated sugar 1 liter of water Filling ingredient: 400 g Antep peanuts On the top:100 gr butter METHOD - Take the water and the granulated sugar in a pot for the syrup and boil for 5-10 minutes. Take the flour into a large mixing bowl and add egg yolks and other ingredients in order and knead them until you get a soft dough.

- Divide the dough into 5 large pieces. Divide these pieces into 20 equal pieces again In total there must be 100 small lumps of dough Cover all the lumps with a kithcen towel. Spread starch on the lumps of dough one by one and roll it at the size of the cake plate. Put 20 lumps of dogh on top of each other.Then roll them together as thin as possible. Then, place it in the greased oven tray. Cover it with pistachio nuts. Do the same process with each 20 lump of dough.

- With a sharp knife, cut the diamond-shaped slices. On the other hand, Melt the butter and pour it over baklava.Bake in a preheated 180-degree oven until it turns red. Take the baklava off the oven and rest for 5 minutes and then pour the cold syrup on it.Cover it witha large tray and wait until bakava absorbs the syrup.

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AUTHORS: MerveMelekAvci, TuhannaErsoy, IremNil Su Tarla BIBLIOGRAPHY Tarhana Soup: https://www.lezzet.com.tr/yemek-tarifleri/ramazan-yemekleri/iftar-yemekleri/tarhanacorbasi Boyoz: https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ege-yemekleri/boyoz-375015 İzmir Meatball:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ege-yemekleri/izmir-kofte250705 Çaput Aşı:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ege-yemekleri/caput-asi Höşmerim:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ege-yemekleri/hosmerim Black cabbage Soup with beans: https://www.lezzet.com.tr/yemek-tarifleri/corbalar/corbatarifleri/barbunya-fasulyeli-karalahana-corbasi Mıhlama:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/karadeniz-bolgesi-yemekleri/mihlama Akcaabat meatballs:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/karadeniz-bolgesiyemekleri/akcaabat-koftesi Hamsili Pilav:https://www.lezzet.com.tr/yemek-tarifleri/pilav-ve-makarna-tarifleri/pilavtarifleri/hamsili-pilav-361902 Laz pastry:https://www.lezzet.com.tr/yemek-tarifleri/hamurisi-tarifleri/tatli-hamur-isi-tarifleri/lazboregi-20170407173503 Gombo:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ic-anadolu-yemekleri/bamya-corbasi Pasty:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ic-anadolu-yemekleri/kayseri-mantisi Ankara Tava:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ic-anadolu-yemekleri/ankara-tava Pekmezli Pelte:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/ic-anadolu-yemekleri/pekmezlipelte Noodles Soup:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/dogu-anadolu-yemekleri/eristeasi-375350 Stuffed Sheep Sausages:https://www.lezzet.com.tr/yemek-tarifleri/diger-tarifler/baklagil-ve-tahilliyemekler/mumbar Stuffed Lamb Ribs: https://www.lezzet.com.tr/yemek-tarifleri/ramazan-yemekleri/bayram-yemegitarifleri/kaburga-dolmasi-564332 Helva:https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/dogu-anadolu-yemekleri/ev-helvasi Yuvalama Soup: https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/guneydogu-anadoluyemekleri/yuvalama-253888 Şam Pastry: https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/guneydogu-anadoluyemekleri/sam-boregi Stuffed Meetballs: https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/guneydogu-anadoluyemekleri/icli-kofte-495651 Ali Nazik Kebab: https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/guneydogu-anadoluyemekleri/ali-nazik-gaziantep Firik Rice: https://www.lezzet.com.tr/yemek-tarifleri/turkiye-turu/guneydogu-anadolu-yemekleri/firikpilavi-493679 Baklava: https://www.lezzet.com.tr/yemek-tarifleri/tatli-tarifleri/serbetli-tatlilar/antep-fistikli-baklava20170605092735

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ERASMUS PROJECT â„– 2016-1-RO01-KA219-024675_2 2016-2018 96