from the kitchen of INGREDIENTS INGREDIENTS Hit Turkish)
Cem Balcikanli Dough Hamur için Fulbright Scholar 2 cups all-purpose flour and 2 su bardagi un 1 egg 1 adet yumurta Gulfem Sezen 1/4 cup milk 1 kahve fincani sut Balcikanli 1/2 teaspoon salt 1 cay kasigi tuz
Filling lei icin 1/2 pound ground beef or veal 250-300 gr kiyma 1 small onion, grated 1 adet ince kiyilmis sogan 1/3 cup chopped fresh parsley 4-5 dal maydanoz, ince ince kesilmis salt tuz tips freshly ground pepper karabiber
Yogurt and garlic sauce A'epoc popper ¡s a Yogurt ve sarimsak sosu imiirattiy V.t '?d pepper 4 cups yogurt, at room temperature 1/2 kg yogurt frcmTuri-evsim'a* ir* rasie 2-3 teaspoons minced garlic 2-3 dis sanmsak ezilmis ra pop'ika. Sumac ¡s a fair
V*d.1le taster г 5rxe that Garnish Siislemek •JfOVVS λ·ι·.Ι n nan·, rjaiis 2 tablespoons butter 5 yemek kasigi tereyag o f;he m*U-e isi 1 teaspoon Aleppo pepper 1 yemek kasigi biber salcasi pinch of sumac 1 cay kasigi sumak Thee j e/er a marti aroup on ‘acefcooi. com Prepare the dough by making Divide the dough into 2 balls. Fry the manti about 4-8 m* вя dish and drizzle most of the “Housewives come together and have a sort of manti clay when they a well in the flour, and adding Roll out one ball of dough minutes until the raviolis turn yogurt sauce over it. Quickly the salt, egg, milk in the center. at a time on a lightly floured golden in color. E 3 heat the butter in a small skillet cook manti and have a chat about their daily lives from time to time. Using your fingers, work the surface until very thin (about and when the butter is sizzling When I was a child, I used to adore this day just because there was ingredients together until 1/16 inch). Cut strips 1 inch Bring a large pot of salted E 3 hot, quickly add the pepper, dough is formed. wide, then cut into 1 inch water to a boil and add half mixing well. Remove from so much manti left after everyone went. squares. Place about a 1/2 the manti. As soon as they are the heat and drizzle over the Prepare the filling by mixing teaspoon of filling in the cooked they will rise to the yogurt sauce. Sprinkle with together in a bowl the grated center of each square. Bring surface. Remove them from ■į* sumac if desired. onion, meat, parsley, salt, and the four corners together over the pot with a slotted spoon My mother-in-law can be regarded as the best cook of manti I have pepper to taste. Set aside. the filling and pinch to seal. and place in a serving bowl or i3 Serve manti at once with Continue making manti until individual bowls with a tiny bit 3 yogurt sauce. ever known. I once remember eating 5 plates of manu even though In a small bowl combine the all the dough and filling are of the cooking liquid. Cover to ■i yogurt and garlic, with salt to used. keep warm while cooking the E 3 I was not that hungry remaining manti. 4 servings taste, if desired. Let sit at room temperature until ready to use. Place the manti on a floured E 3 AFIYET OLSUN (ENJOY YOUR MEAL)!' surface to lightly coat them. Place the manti tn a serving E A 24 A Taste of Europe: Celebrating Five Years of the Center for European Studies A Taste of Europe: Celebrating Five Years of the Center for European Studies 25 ROMANIA
peasant vegetable soup ciorbă ţărănească de legume
from the kitchen of INGREDIENTS INGREDIENTS tø Яшиным) Alin M. Ceobanu 3 medium carrots 3 rădăcini mijlocii de morcov Assistant Professor 1 medium parsnip Department of Sociology 1 rădăcină mijlocie de pătrunjel and Center for European 2 medium onions 2 cepe mijlocii Studies 2-3 celery stalks 2-3 tulpini de ţelină 2 tablespoons vegetable oil 2 linguri de ulei 21/2 quarts water 2,5 litri de apă small bowl peas mazăre (un castron mic) tips small bowl green beans fasole verde (un castron mic) 4-5 cabbage leaves cut in 2"squares 4-5 frunze de varză, tăiate nu prea mare 1 medium zucchini 1 dovlecel If des'ied garnisii wiih 1 small bunch parsley finely chopped 1 legătură mică de pătrunjel frunze SDicy hoi peppers 2 medium potatoes 2 cartofi mijlocii 2-3 tomatoes (or 1 can of diced tomatoes) Before serving the soup 2-3 roşii (sau o conservă de roşii în bulion) 1 tablespoon powdered vegetable soup base enjoy a shot of'ţuică' 1 lingură de Vegeta iRomaman homemade 1 quart of whey or light yoghurt 1 litru de zer sau iaurt diluat cu apă (I substitute with lowfat kefir) (sau kefir) pljm trandy. ‘Though not exactly a "traditional" Romanian dish (the word "ciorbă"comes from salt (according to taste) sare (după gust) Turkish), this kind of soup is quite popular with my family during the spring and
summer months. Any Romanian cookbook lists several variants of the dish, with
different recipes reflecting the regional character of our cuisine. The recipe without Dice the onions and cut the they will turn mushy). Bring everything to a boil carrots, parsnip and celery again. meat (only vegetables and legumes), cooked by my mother, is an all-time favorite of stalks in small pieces. Add the potatoes, the salt, and the water, and then Add the finely chopped mine: very easy to cook, yet quite tasty. Heat the oil in a large pot. bring to a boil (medium parsley leaves, after which Add the cut ingredients and heat). the soup is ready to be sauté them over medium served. On special occasions, meals are multi-course and last several hours. Lunch (served heat for 10 minutes. Peel the tomatoes and cut them in slices. Poftă bună! (Good appetite!) about 1-2 p.m.) is the most important meal of the day, and usually consists of three Add the diced zucchini, cabbage leaves, peas, and Before the soup is fully courses (soup, main dish and a light dessert, usually a home-baked pie or some fruits). green beans. Cook for cooked add the tomatoes (or another 5-7 minutes or until the can of diced tomatoes), Like most other countries, cooking in Romania is done within the family. On special they are almost tender (do the soup mix and the whey not sauté them too long, as (light yoghurt or lowfat kefir). occasions, such as anniversaries or religious holidays, relatives, friends, and neighbors 8-12 servings traditionally join in."
40 A Taste of Europe: Celebratina Fivp Years nf the Center frvFiunnean SmHUx A Taste of Furore: Celebratina Five Years of the Center for European Studies 41 Finland P e karelian stew P P karjalanpaisti JL.
from the kitchen of INGREDIENTS INGREDIENTS (hFhhsh) Tuuli Mäkinen 1 pound pork, cubed 450 g sianlihaa Florida Museum of Natural 1 pound beef or moose meat, cubed History. Ichthyology 450 g naudan- tai hirvenlihaa Department 2 carrots, sliced 2 porkkanaa (recipe from my grandmother, 6 whole allspice berries 6 maustepippuria Elvi Weurlander) 1 bay leaf 1 laakerinlehti salt (to taste) suolaa tips •Alici moose me a I is, Ш Commonly eaten in This is a traditional dish from the region of Karelia. After the Second World War, the dish became Гinland. U is hardly ever popular all over Finland as Karelian evacuees brought their food traditions along with them. store-bought and is The readers of llta-Sanomat magazine chose Karelian stew as the most popular traditional dish Ш jsuaUv obtained from in 2007. «eiativc« or Wends »vho P num. Woose-iu.nting Since the stew takes a few hours to prepare, it's typically served on weekends and more festive season opens m the occasions; it is one of several dishes usually present at the Christmas table. Traditionally the fall. Moose is not the E only ingredients were meat, water and salt, though nowadays spices and vegetables are usually most common!) used meai in this dish but added. There are many variations of the recipe: some people use three kinds of meat (usually E many people prefer it pork, beef and lamb), some add black pepper or onion, and some cook the meat at a low to beef.' ou can also tr> . temperature over several hours. E using vemson instead of moosç E Cut the meat into 1-1 1/2 Place in the oven at about Serve with boiled or mashed inch cubes and slice the 400° F until the meat browns potatoes and lingonberry E carrots. slightly. jam. E “Until recently dinner in Finland was usually eaten at home right after work. A typical Layer the meat in a cast iron Cover and bake at about (or other oven-proof) pot 300-350° F for 2-3 hours, or dinner consisted of a warm dish with potatoes and meat or fish, buttered rye bread, with the spices and carrots until the meat is soft. E sandwiched in between. Add and milk or buttermilk to drink. Nowadays there is a lot more variation in dining habits: enough cold water to almost E hobbies often keep the family apart during the evenings, takeout meals like kebab and cover the top layer. E pizza are popular, and "European-style"late dinners with wine and trendy foods are
E more common, Although people have less time to prepare traditional dishes at home, 4-6 servings E they are often served as work or school lunches."
68 A Taste of Europe: Celebrating Five Years of the Center for European Studies Kr A TViup nf F umru·· Сpiphrntinn Five Yenrs nf the Center for Eurooean Studies 69