POLISH    CUISINE

how to make;

Ingredients:

1 kg of potatoes,

2 eggs,

250g of potato flour,

Half a teaspoon of salt

Potato

dumplings

Directions:

1. Cook the potatoes in boiling salted water, until soft.

2. Thoroughly drain and mash the potatoes.

3. Wait until they cool down.

4. Then, add egg and mix it all together

5. Add flour and salt, mix again until the mass is uniform. ( If necessary, when it is too watery, add more flour)

6. Roll out a small amount of the mixture in your hands, about the size of a golf ball and make a small hole with your thumb.

7. When all the "kluski" are ready, boil lightly salted water in a large pot.

8. Put around 1/3 of formed "kluski" in boiling water. After they have surfaced, wait for about 3 minutes. ( It's important that they don't boil at high burner power.)

9. Take them out with a slotted spoon and put them on a plate. Enjoy your meal!

Karolina Pudlik

Ingredients

200 g dried poppy

90 g walnuts

100 g almonds without shell

3 tablespoons of raisins

1 l milk

2 EL Butter

2 tablespoons of honey

1 challa, cut into slices 1 cm wide

3 tablespoons candied orange peel

3 tablespoons of coconut shredding

100 ml rum

1 orange, scrubbed and roasted

How to prepare:
Dried poppy boil in milk or water, then ground three times to a poppy mass (we can use finished poppy mass).
Add almonds and walnuts (may also be hazelnuts) on a baking sheet lined with baking paper and place them in the oven (180°C – thermo circuit) – baked in light gold (cannot burn).
Heat 1 litre of milk in a saucepan, add 2 tablespoons of butter, raisins and 2 tablespoons of honey. We’re mixing. In the meantime, we take the nuts and almonds out of the oven. We wait for the milk to boil, then add the poppy dough, stir the whole and cook it lightly. We add candied orange peel and coconut chips and mix it often.

Chop the chilled nuts and almonds (we leave a small amount of almonds for the decoration) and crush them, then put them in the pot with the already thick mixture, mix them. Season the poppy mixture with a little orange peel and the juice of half an orange. If the contents of the pot boils slightly, we take the pot off the stove.
Put in a bowl alternately poppy mixture (the poppy mixture must be hot) and alternately, which is soaked with a spoonful of rum (the entire surface of the poppy mixture should be covered with challa, the layers of the poppy mixture should be the same thickness as the layers of challa). The last layer should be a layer of poppy.
Garnish with almonds, orange peel and coconut chips. We study and put them in the fridge.                      Maja Wierny

Preparation: salt the meat, beat it on both sides, coat in flour, then in egg and 

then in breadcrumbs, heat the oil in a pan and heat it up with fat for 2 minutes on each side

ingredients: 600 g boneless pork loin, salt and pepper, 2 tablespoons of flour, 2 eggs, 5 tablespoons of bre

      Schnitzel

Pawel

 Fritters

Ingredients:

2 apples, not full one glass of milk,1 egg

1 cup of plain flour, 1 spoon of vanilla sugar

1 teaspoon of sugar, 1/2 teaspoon of baking soda

Preparation:

Joanna Wieczorek

vegetable salad

ingredients: 2 boiled carrot, 1 boiled parsley root, 1 cucumber, 3 boiled eggs, 1 apple, 1 small onion,  3 boiled  potatoes ,

how to make?

                                                                         Zosia Barta

Chicken Soup

Rosół

You need:

1 chicken

300 grams of beef

3 liters of water

2 carrots

1 parsley

1 onion

salt

How to make it?

1. add water

2. add meat

3. add salt

4. boil it, then reduce the heat

5. wait 1,5 hour

6. add vegetables

7. wait 1,5 hour

Done!

Bruno

       Potato Pancakes

Ingridients:

7 potatoes 

2 onions

1 egg

some flour

pinch of salt

oil

Grate the potatoes and onions. Add flour, egg and salt. Mix it till smooth consistency. When the dough is done pour oil on the pan. When oil is hot enough add the potato dough in it and fry little pancakes.

   That's all!

Lena

Bigos

step 1: we add sauerkraut

step 2: we need to cut sweet cabbage and add it

step 3: pour water to a level where it's above the cabbage

step 4: we cut meat and add it raw to the food

step 5: we cook it to around 1 hour and from time to time we mix it. from Antek, Poland 

Ingredients:

- 1 bunch of parsley
- 1 onion
- 500g. poultry meat, np.chicken wings or turkey neck

- 2 bay leaves

- 3 grains of allspice
- 1 teaspoon of black pepper

- 1 carnation
- 1/2 teaspoon of salt
- 1 teaspoon of dried lovage
- 1 clove of garlic
- 2 pieces of parsley root
- 1 small celery
- 2 carrots
- water
- pasts

Chicken soup

A method of preparing:

1. Finely chop 1/2 parsley and put it into another bowl and set aside.
2.Put the onion on a fork, burn it over the fine until it's surface turns black, set aside.
3. Put the meat into the pot, add bay. leaves, allspice, pepper, cloves, turmeric, salt, lovage, 1/2 bunch of parsley, garlic, roasted onion and peeled regetables.

4. Pour water and boil everything. after boiling reduce the flame and cook for 1,5 hours.
5. Before the end of cooking the broth, cook the hoodles.
6. Serve chicken soup hot with the addition of previously cooked pasta sprinkled with parsley.

 from Martyna St., Poland

Karolina Poproch

BRETON BEANS

SOUR SOUP

INGREDIENTS

1,5 liters of meat broth or stock

400g smoked pork ribs or 

    MARTYNA KAŁWAK                                                      

  French cuisine

Ratatouille

Ingredients

2 large aubergines

4 small zucchinis

2 red or yellow peppers

4 large ripe tomatoes

5 table spoons of olive oil

A small bunch basil

1 medium onion, peeled and thinly sliced

3 garlic cloves, peeled and crushed

1- Cut 2 large aubergines in half. Cut side down, slice in halfagain. Cut the ends off 4 small zucchinis and slice them.

 2- Peel 2 red or yellow peppers from stalk to bottom. Cut away any membrane, then chop into bite-size chunks.

 3- Pour boiling waterover 4 large ripe tomatoes. Leave for 20 secs, then remove.  Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

 4- Set a pan over medium heat. Brown the aubergines

for 5 mins on each side until the pieces are soft. Set them aside. Fry the zucchinis for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage.

5- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Tip in the tomatoes and half the basil.

6-Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil

Hâchis parmentier

-300g mashed potatoes

-2 onions

-2 cloves garlic

-2 fresh or peeled tomatoes

-1 tablespoon of flour

-1 pinch of herbs de provence

-30 g parmesan

-30g butter

-50g grated cheese

-salt

-pepper

-400g minced meat

-1 egg yolk

Step 1

Make classic mashed potatoes using cooked potatoes and butter. Put aside.

Step 2
Chop the onion and the garlic. Fry them in butter until tender. Add the diced tomatoes, minced meat, flour, salt, pepper and Provencal herbs.

Step 3

When everything is cooked, turn off the heat and add the egg yolk and a little parmesan. Mix well.

Step 4

 Preheat the oven to 200°C (thermostat 6-7). Spread the cooked meat in the bottom of the gratin dish. Then spread the mashed potatoes over the meat. Sprinkle with grated cheese and brown.

   Tarte Tatin

-300g all-butter puff pastry

-plain flour, for dusting

-6 Golden apples

-85g unsalted butter 

-crème fraîche or high-quality vanilla ice cream, to serve

Step 1

Roll the pastry to a 3mm-thick round. Prick all over with a fork, place on a baking sheet, then cover while preparing the apples.

Step 2

Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Cook the sugar for 5-7 mins over a medium-high heat to a dark amber caramel syrup, then turn off the heat and stir in the 60g diced chilled butter. 

Step 3

Arrange the apple quarters very tightly in a circle around the edge of the dish first,rounded-side down, then fill in the middle in a similar fashion. 

Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.

Step 4

Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.

Step 5

Allow to cool to room temperature and invert it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

Tarte au citron meringuée

-20cl fresh cream

-1 pinch of salt

-5 eggs

1- Preheat the oven to 180°C (thermostat 6) for 10 min. Garnish the pie dish with the pastry pricked with a fork. Put parchment paper and cover with dried beans. Leave to cook for ten minutes (the dough should not color or very slightly).

2- In a bowl, mix two whole eggs and two yolks (set the whites aside), the fresh cream and 150 g of sugar. Then, add the juice of the two lemons as well as their very finely grated zest.

3- Take the dough out of the oven, remove the beans and the paper and put the mixture. Bake for half an hour.

4- Meanwhile, prepare the meringue: take the whites from earlier and add the white of the last egg. Put a pinch of salt and beat the egg whites. When they are firm, slowly add the sugar while continuing to beat.

5- Remove the pie from the oven, turn off the oven.

6- Put the meringue on the pie quickly and return to the oven (turned off). The meringue will take on a beautiful golden hue.

  Crêpes

Ingredients

140g plain flour

200ml whole milk

100 ML water

2 eggs

25g unsalted butter, melted, plus a little extra for greasing

· STEP 1

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

· STEP 2

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

·      STEP 3

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around. Cook the pancake for about 45 secs on one side until golden and  flip the pancake over and cook the other side for about 30 secs until it freckles.

·      STEP 4

Slide the pancake out of the pan and either serve immediately or stack on a plate. Continue until all the batter is used up.

       Pâtes au roquefort

TURKISH COUSINE

IRMAK KANUNİ

Peel the eggplants that you wash in plenty of water, in pajamas, and soak them in salt water.

Heat 3 tablespoons of olive oil in a pan. Add 1 chopped onion on it and fry it until it turns pink. Add 2 chopped green peppers and continue frying.

Add 350 grams of medium-fat ground beef and cook it together with the onions that are being roasted until it turns brown and its water is absorbed.

By mixing in between and continuing the cooking process, respectively; Add 2 cloves of garlic, half a teaspoon of tomato paste, half a teaspoon of pepper paste, 1 teaspoon each of salt and black pepper.

Add 2 diced tomatoes, cook for 5 minutes, then lower the stove and add a handful of chopped parsley and mix for the last time and remove from the stove.

Take the bitterness and fry 6 eggplants that you peeled in pajamas.

Place in an ovenproof bowl. Halve the eggplants from the middle parts.

Add plenty of the stuffing you have prepared.Add a cherry tomato and pepper slices on the eggplants.After cooking the meatballs in a preheated 170 degree oven for 20-25 minutes, serve them hot, accompanied by buttered rice pilaf, bon appetit!

BAKLAVA ( Turkish Dessert)

A soft dough is kneaded from the dough ingredients and rested for half an hour. The walnuts are passed through the rondo, the dough is divided into four parts and 15 walnut-sized meringues are removed from each meringue. Walnut-sized meringues are enlarged by pouring starch on them. 15 meringues are placed on top of each other and enlarged to the size of a tray with the help of a roller. Walnuts are sprinkled from the top and the same process is applied to the other meringues. When all the meringues are finished, they are cut as desired and melted butter and margarine on top and cooked in the oven. After boiling for about an hour on low heat, the syrup is poured hot over the cold dough…

AYŞEGÜL KANUNİ

HAYRUNNİSA KANUNİ

recipe: (TÜRLÜ)

In a saucepan, fry the onion in olive oil.

It is continued by adding tomato paste.

Other vegetables are washed and prepared by chopping.

The ingredients are placed on the fried onions.

Peeled and chopped tomatoes should be placed on top.

Add a little hot water and let it cook until it releases its water.

When it boils, add salt and spices, mix a little.

When the vegetables are cooked, they are removed from the fire.

It is ready to serve.

ALİYE KANUNİ

Let's clean our bell peppers.

Chop the onions and tomatoes into small pieces. We'll be using the edges of the tomatoes to cover the peppers,  so it'd be better if we cut off the ones we're going to use to cover the peppers first. We can use it for food.Let's add onion, rice, tomato paste, parsley, tomato, black pepper, salt, mint and very little oil that we prepared in a bowl and mix well. Then let's fill this mortar with peppers. Let's put the peppers that we filled the mortar in the pot.

Let's put hot water in the pot where we made the mortar. Let's add 1 tablespoon of tomato paste to the water we put in the bowl so that it comes up to half of the peppers, which will be blind, and let's melt it. Let's pour this mixture into the pot so that it does not come on top of the peppers, until it reaches half of the peppers. Let's cover the peppers with the tomatoes we cut. Then, let's drizzle a little oil or olive oil on the peppers. Let's cook our food on low heat.

Bon Appetit.

ŞEVVAL KANUNİ

For mashed potatoes, first fry the minced meat in vegetable oil until it turns brown.

Add the finely chopped onion and grated garlic, fry a mixture or two until it turns pink and continue frying by adding the tomato paste. Then add finely chopped tomatoes, parsley and spices and mix.

Finally, add the water and sauté on low heat until the tomatoes are well cooked.

Meanwhile, peel, wash and slice the potatoes into thin rounds.

Grease my pan with plenty of oil and lay a layer of potato slices on my debt, spread half of the minced meat mixture on the potatoes, then arrange the potatoes again. I laid two layers of ground beef and three layers of potatoes, but you can also lay a single layer of ground beef, two layers (bottom and top) potatoes. Brush a little oil on the top. Cover the pyrex with foil and bake in the oven at 200 degrees for about 20 minutes until the potatoes are cooked.

When the potatoes are soft, uncover them, and put them in the oven for another 10 minutes so that the potatoes will brown a little.

Potatoes are ready to be served after resting for a minute or two. 

Bon Appetit.

MUSTAFA KANUNİ

After cleaning the anchovies, wash them with cold water and drain the water thoroughly with a strainer. Heat the oil in the pan. Dip the drained anchovies in corn flour mixed with salt and place the dried anchovies in the pan with the inside side. After the undersides are browned, flip it over with another pan and cook the other side.

TURKEY

Yenifoça Reha Midilli Secondary School

MANTI 

by Hakan

QUINCE DESSERT

by Cihan Ege

DRIED BEAN MEAL

by Ece

M

A

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T

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Q

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C

E 

D

E

S

S

E

R

T

D

R

I

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D

B

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Topçular Secondary School

Topçular Secondary School

Topçular Secondary School

Topçular Secondary School

CORN FLOUR BREAD

HİRANUR KÖKBOYUN

HASAN ALİ YÜCEL MIDDLE SCHOOL

PİDE

(BERAT-İBRAHİM- MUHAMMET)

HASAN ALİ YÜCEL MIDDLE SCHOOL

 For the inner mortar:

1 egg, to spread on it

You can serve cheesy pita with an easy childhood salad. Bon appetit!

MANTI

NEVA -  HASAN ALİ YÜCEL MIDDLE SCHOOL

For the filling, knead the ground beef, grated onion, dried basil, salt and pepper. Fill the inner mortar into the dough you cut and close it in the form of ravioli. Put 10 glasses of water and salt in a deep pot and bring it to a boil. Throw the ravioli you prepared into boiling water and boil for 7 – 8 minutes.

Raw Meatball Ingredients                     

4 cups fine bulgur , 2 onions, 2 cloves of garlic, 3 tablespoons of tomato paste, 4 tablespoons of chili paste, 3 tablespoons of oil, 3 teaspoons of salt, 2 teaspoons of paprika, 1 teaspoon ground pepper, 1.5 and a half tablespoons of isot, Fresh onion, Parsley

TUĞBA 

HASAN ALİ YÜCEL MIDDLE SCHOOL

Making Raw Meatballs

Take a large bowl to knead the bulgur, tomato paste and spices.

Puree the onion and garlic through a processor or a grater.

Add the onion and garlic to the bulgur and start kneading by adding 2 tablespoons of oil.

After the bulgur and other ingredients come together, pour some water on it and knead the raw meatballs until they get their color and shape.

Keep adding water as your meatballs become dry.

After you feel the raw meatballs soften with your hands, adjust the salt and spice according to your taste by 

tasting it.

Lastly, add the parsley and spring onions and knead together once more.

Break off pieces with your hands, squeeze and shape.

Finally, garnish with greens and lemon slices and place on a serving plate.

tasting it.

Lastly, add the parsley and spring onions and knead together once more.

Break off pieces with your hands, squeeze and shape.

Finally, garnish with greens and lemon slices and place on a serving plate.

İstiklal Secondary School ,Kırklareli /TURKEY 

Teacher :Hediye Özbay

Dry Beans and Rice

By Altan and Eymen

Ingredients:For Dry Beans;

For Rice;

Process Dry Beans;

1-First,  we soak the dried beans 1 night beforehand. We boil it for one hour.                                                    

 2- Then We  pour some oil in a pot  after then we put ground beef in a pot and fry them.                                                                              

 3- Next ,Add the chopped onions and green peppers and fry them.                                                                       

 4- Add the tomato and half a spoon of tomato paste on it, cook it for 5 minutes and add the boiled dried beans on it.                                                                                                                                                     

5-Finally ,Add salt, black pepper and bay leaf, add enough hot water to cover it by 2 fingers and cook it.

Process  Rice;                                                                                                                     

 1- First,We soak our rice one  hour before cooking  rice.                                                                             

 2-Put some  butter in a saucepan and fry our barley vermicelli.                                                              

 3- Add the rice that we soaked and then drained.                                                                                           

 4- Add the salt, add 2 cups of hot water and 1.5 cups of chicken stock, if any, and cook on low heat. Until rice is tender and water is absorbed.

5-Let it brew and serve.   Enjoy your meal:)                                                                                                                  Prepared by Altan and Eymen   Teacher: Hediye ÖZBAY 

İstiklal Secondary Schoool  Kırklareli/Turkey

HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS) 

By Sinem

İstiklal SECONDARY SCHOOL /Kırklareli TURKEY 

INGREDIENTS:

2 cups flour

1/2 teaspoon salt

2 eggs

1/2 teaspoon water,or as needed

2 onions

1/2 pound ground beef

Salt and peper to taste

2 tablespoon vegetable oil

1 tablespoon pepper flakes

1 tablespoon minced garlic

1 container plain yoghurt

STEP 1:

STEP 3:

    STEP 5:

STEP 6:

Enjoy your meal!

BY  Sinem L.

 Kırklareli/Turkey

İstiklal Secondary School 

Teacher:Hediye Özbay

ADANA KEBAB

INGREDIENTS

- 500 grams lamb mınce

. - 100 grams tail oil.

- Chili pepper.

- Ground pepper

- Salt

- one  onion

  one garlic

İstiklal Secondary School ,Kırklareli

By Ecem and Ecrin 

Teacher :Hediye Özbay

PROCES

  Step 1 Grind the the tail oil 

         2 Grate the onion 

            3 Put the the igredients  in a bowl and knead  them.

            4 Then leave the mixture in the refrigerator for half an hour.   5 Take it out of the refrigerator and place it on the skewers

             Finally  you can bake it  at 200 degrees in an oven.If you want you can put pepper or potatoes  at bottom of the kebabs.

You  can  grill the kebabs for about 12 minutes .

Sprinkle the spice over the kebabs while cooking .  ENJOY YOUR MEAL....

By Ecem and Ecrin

İstiklal Secondary Schoool 

Teacher:Hediye Özbay 

Oven Rice Pudding Recipe

Ingredients

By Mert and Ecenur 

İstiklal Secondary School ,Kırklareli

Teacher:Hediye Özbay

Shaksuka

INGREDIENTS

4-5 eggplants

 2 potatoes

 2-3 green chili peppers

1 onion

 4 cloves of garlic

4-5 tomatoes                                  By  Fulya and Beril

 1 tbsp.tomato paste                     İstiklal Secondary School -

1/2 cup water 1 tsp. Sugar           Teacher:Hediye Özbay

 Salt  spices (black pepper, cumin, ground paprika etc.) Frying oil

PROCESS

First Step :Dice  4-5 eggplants in cube and keep them in a  water for about half an hour.

 2-Cut  potatoes  equally and fry them.

 3-Dice  your 4-5 tomatoes into cube.

 4-Chop your 2-3 green chili peppers, 4 cloves of garlic and 1 onion.

 5-Fry your  eggplants and absurb their  oil with a tissue. 

 6-Heat 2-3 tbsp. vegetable oil in your saucepan.

Add your chopped onion, green chili pepper and garlic and sauté until it changes its colour.

 Add  1 tbsp.tomato paste to your saucepan and sauté a little more.

 Add your 4-5 cubed tomatoes, salt, spices and 1 tsp. sugar and stir for a while.

 Finally add your 1/2 cup water and stir it.Combine your fried vegetables and sauces when your sauce is ready. Serve  shakshuka .

İstiklal Secondary School 

Teacher:Hediye Özbay

By Fulya and Beril

Ingredients of Peruhi (from Safranbolu Region) Recipe

4 glasses of flour

1 egg

salt, water

For inside;

1 bowl of strained yogurt

1 teaspoon mint

For the above;

2 spoonful butter

Very little oil

PERUHİ

By Zeynep Fsm

School: Fatih Sultan Mehmet Anatolian High School

Teacher: Gonca ÖZDEN DEMİR

Making the Peruhi (from Safranbolu Region) Recipe

The traditional food of our family and my hometown :) It is my favorite dish too. Even though I can't do it as well as my grandmother, it still satisfies her longing for homeland a bit :) I say try it.

We break the egg into the flour and obtain a dough that does not stick to the hand.

Then, with the help of a rolling pin, we roll out a thin dough.

We cut the dough that we have opened with the help of a knife so that it is square.

We put the yogurt mortar mixed with mint into the squares we cut and close it in the form of a triangle.

When all the dough is finished, we cook it in boiling water for 10 or 15 minutes.

When it is cooked, we pour the butter that we have heated on it and serve it hot.

What are the Peruhi recipe tips?

The dough you obtain should be in a non-sticky consistency.

You should not roll the dough too thin or too thick.

You should be careful that the yogurt you use is not watery. You can use strained yogurt if available. If not, you can use the yogurt in your hand by straining it well.

You should cook your dough in boiling water. At the same time, you should not overcook it so that it does not fall apart.

 Bon Appetit.

ANCHOVY RICE(HAMSİLİ PİLAV)

By Ahmet Kaan Fsm

Ingredients for Anchovy Rice Recipe

800 grams anchovy (bones removed)

2 pieces of onion

3 tablespoons of oil

2 tablespoons of olive oil

2 tablespoons of peanuts

2 cups baldo rice

2.5 cupshot water

1 tablespoon of currants (soaked)

½ dill

1 teaspoonsalt

½ teaspoon of black pepper

1 teaspoon dried mint

ANCHOVY RICE

(HAMSİLİ PİLAV)

By Ahmet Kaan Fsm

School: Fatih Sultan Mehmet Anatolian High School

Teacher: Gonca ÖZDEN DEMİR

Tip of Anchovy Rice Recipe

Separate the bones and heads of the anchovies regularly, one by one. It is very important for the taste and visuality of the rice that the fish are removed as a whole without any damage. Use the currants after soaking and rinsing.

How to Make Anchovy Rice Recipe?

Fry the onions with the oil and olive oil.

Add the pine nuts, salt, pepper, dried mint, rice and raisins and fry for 3-4 minutes. Add boiling water and boil for 5 minutes on high heat, turn the heat down and let it brew.

Cover the casseroles you have greased with cornmeal and place the peeled anchovies in the casserole with their skins on the outside.

Finally, add the chopped dill to the stewed rice, mix and divide into the casserole dishes.

Cover them with anchovy and corn flour again and bake in the oven at 180 degrees for 25 minutes.

Turn the cooked anchovy pilafs upside down on a plate and serve, bon appetit!

Homemade Water Pastry 

Ingredients for Homemade Water Pastry Recipe

For the dough:

4 eggs

1 cup of water

1 teaspoonsalt

5 – 5.5 glasses of water

For the mortar:

350 grams of feta cheese

To drive between them:

½ cup of oil

For the above:

150grams of melted butter

Home Style Water            Pastry 

By Cemile Fsm

School: Fatih Sultan Mehmet Anatolian High School

Teacher: Gonca ÖZDEN DEMİR

How to Make Home Style Water Pastry Recipe?

Crack the eggs into a deep mixing bowl. Add water and whisk well.

Then start kneading by adding flour little by little, while adding salt. Keep kneading until you get a non sticky dough.

 When you get a medium hard dough, cover your dough with a damp cloth and let it rest for half an hour at room temperature.

 Meanwhile, fill a large saucepan with water and add plenty of salt. Start boiling. Fill a separate pot with cold water.

 Grease your pastry tray or baking dish with oil or butter.

 Make 12 meringues from the rested dough. Open your meringues on a lightly floured counter with the help of a rolling pin.

 Lay the first rolled phyllo in your baking dish.

 Throw the rolled phyllo into boiling salted water and leave for 35 seconds. At the end of the time, take it out of the pot, throw it into cold water and leave it for 10 seconds.

 Take your dough out of cold water and place it in your baking tray. Apply this process to 10 phyllo dough.

 After laying the dough, add the cheese. Put the last uncooked dough on the top.

 Slice your pastry with a knife. Drizzle the melted butter over 

Bake in an oven preheated to 170 degrees for about 40 minutes. After cooking, take it out of the oven and serve it after resting for a while at room temperature. Good luck! Enjoy your meal.

    Local Taste Gobu

By Ali Efe Fsm

Ingredients of Local Taste Gobu Recipe

sifted flour as much as it takes

1 liter of warm milk

1 packet of fresh yeast

2 teaspoons of salt

Making the Local Taste Gobu Recipe

First of all, warm milk is taken into the mixing bowl, yeast

Local Taste Gobu

By Ali Efe Fsm

By Cemile Fsm

School: Fatih Sultan Mehmet Anatolian High School

Teacher: Gonca ÖZDEN DEMİR

Making the Local Taste Gobu Recipe

       First of all, warm milk is taken into the mixing bowl, yeast is added and crumbled with our hands, you start adding the flour, we knead a little and add the salt.

We continue to add flour until we get a soft dough that is not too hard.

      Then we stretch our dough and leave it to ferment. In 30-45 minutes, our dough is fermented.

       Bowl-sized pieces are taken from the fermented dough and rolled out with the help of a plate-sized roller.

It is cooked without oil in a preheated Teflon pan.

        While your dough is baking, the balloon will become a balloon.

        You can take your cooked navels from the stove and apply butter, enjoy 

         With this material, approximately 14-15 cores are obtained.

Kübra from Topçular

Ertuğrul from Topçular