A ROMANIAN           TRADITIONAL DESSERT

Rosu Delora Gineta

Topliceni Secondary School, Romania

                              Papanasi

Ingredients:

500 grames cottage cheese

2 eggs

a few drops rum aroma

75 grames granulated sugar

1 sachet vanilla sugar

250 grames flour

1 teaspoon baking soda

cooking oil to fry the doughnuts

                      HOW TO MAKE PAPANASI

     With a fork mix the cheese, sugar, vanilla extract and lemon zest. gradually add the flour mixture to the cheese mixture. depending on the cheese you're using, you might need to add more or less flour. The dough should be soft and just a bit sticky but firm enough to form doughnut balls with your hands.

      Spread some flour on your working surface to fully combine the ingredients. Form 6 large balls and 6 small balls. With your finger form a hole in each large ball. Heat enough oil in a pot to cover the papanasi.  Make sure the oil is hot. Fry 2 large doughnuts and 2 small doughnuts until they are golden brown. Use the large doughnut as a base and put the small one on top of it. Use sour cream  and fruits preserves to cover it. you can also sprinkle some powdered sugar on top. 

ENJOY IT!

A Turkish Traditional Dessert:     BAKLAVA

   TURKISH TRADITIONAL DESSERT :   AŞURE

Evren YEŞİLBAŞ Yalova Hafız İmam Hatip Secondary School/Turkey

2 ½ cup barley/wheat
½ cup kidney beans
½ cup chick peas
½ cup rice
6 cups sugar
½ cup raisins
½ cup dried apricots, washed and finely chopped
Skin of 2 orange, finely chopped
½ cup black currant
For garnish crushed walnuts, cinnamon and pine nuts

     In the evening, wash wheat/barley and rice, then place them in a pot covered with 2 inch of water. Place raisins, dried apricots, chick peas and kidney beans in different bowls and cover them with of 2 inch water.
      The next morning, wash the wheat/barley and rice and then drain. Place them in a pot, covered with 2 inch water and simmer it over low heat, till they are soft. Repeat the same procedure with chick peas, kidney beans, raisins and chopped orange skins in different pots.
      Then stir in dried apricots, black currants and all the ingredients you cooked to the rice and wheat/barley. Stir occasionally with a wooden spoon. You can adjust the thickness with adding more hot water.

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

    Enjoy it!

Turkish Traditional Dessert: ŞEKERPARE

Hale YILDIZ-Safranbolu Kirkille Secondary School Karabük/TURKEY

Ingredients for Şekerpare Recipe

125 grams of room temperature margarine

 Half water granulated sugar

 3 tablespoons of semolina

 1 egg

 2.5 cups of flour

 1 packet of vanilla

 1 teaspoon of baking powder

 1 teaspoon of peanuts