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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 2 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 3 ,,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 7 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 8 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 yogurt- cucumber mixture, stir well. 9 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. 10 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
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