Erasmus+ Integrating Cultural Heritages to the Digital World Project Student Teams

Preview audio:

storyj.mp/abxfgugr2asx

Ingredients

4 cups all purpose flour,

1 egg,

1/2 cup warm water,

1 teaspoon salt,

Filling;

200-250 gr. ground beef,

1 onion,

1 teaspoon black pepper.

Sauce;

250 gr yoghurt,

3 cloves garlic,

Salt,

2 tablespoons butter,

1 tablespoon tomato paste,

2 teaspoons paprika,

1/2 cup water.

TURKISH TRADITIONAL FOODS

MANTI

Directions

Place the flour in a large mixing bowl,

Add in the salt and egg, then start mixing with your hand,

Start adding the warm water while mixing and continue adding until everything comes together to form a non-sticky hard dough,

Cover the dough with dump kitchen towel and let it rest for 20 mins,

In the meantime, finely chop the onion,

Mix together the ground beef, onion and black pepper,

Cut the dough into 4 pieces (cover the rest with dump kitchen towel while working with the first piece),

Roll the first piece out using a rolling pan on a lightly floured surface to a 0.5 mm thick circle,

Cut into 1x1 cm squares,

Place a tiny amount of filling inside each square and fold from the corners,

Prepare the rest of the dough,

If you want to consume them right away, drop them in salted boiling water and cook until they rise on the surface of the water,

If you want to store them for later, place them on a baking sheet lined with parchment paper on a single layer and bake at 200 degrees celsius until the sides are golden, then place them in plastic freezer bags and freeze to boil later,

For the sauce, crush the garlic cloves and mix them with yoghurt along with some salt,

Melt the butter,

Stir in the tomato paste and cook for 2 mins,

Add in the paprika, stir and add the water,

Bring to a boil and remove from heat

Serve the manti with garlic yoghurt sauce on top along with a small drizzle of red butter sauce (you can also sprinkle on some dried mint or any other spices you like).

SARMA

For the Stuffing/ Filling:

1 cup Basmati Rice (or other long grain rice) - rinsed and drained

1 Onion - small, finely chopped

1 Tomato - medium, chopped

1 tbsp Tomato paste

1 Jalapeno Green Chili / - chopped

2 tbsp Dill Fresh

2 tsp Mint Dried

2 tbsp Parsley

½ cup red pepper Roasted - drained and chopped

Prep the Grape Leaves: Carefully remove the grape leaves from the can and rinse them well. Allow to drain completely. If using fresh leaves, briefly blanch them in boiling water.

Prepare the Stuffing/ Filling: Heat 1tbsp oil in a large skillet. Add onions and cook till they turn translucent. Add tomato and cook till it turns mushy.

Next add tomato paste and the herbs. Mix well and cook for 2~3 minutes.

Add the drained basmati rice. Mix well and cook for 2 minutes.

Add 2 cups water and bring the mixture to a boil on high heat. Reduce to flame to low, cover the pan and simmer for 15~20 minutes or until all the water is absorbed and rice is just tender.

Let the rice cool a little before stuffing the grape leaves.

To assemble: In a medium size sauce pan, put torn grape leaves in the bottom like a bed -- this is to make sure that the stuffed grape leaves don't burn while cooking.

Place 1 grape leaf on a clean surface and put about 1tbsp rice in the middle. Fold the

sides over the rice and then fold the leave to enclose the rice.

Place the stuffed grape leaves, seam side down, in the sauce pan. Repeat with the rest of the leaves and arrange them in circles in the sauce pan.

Add ½~1 cup water to the pan and place a plate right on top of the grape leaves to prevent them from floating while cooking. Now cover the pan and cook on medium-low flame for 25~30 minutes or until the grape leaves are tender and the rice is completely cooked through and soft.

BAKLAVA

Ingredients

Phyllo sheets or filo

Melted butter

Walnuts

Sugar

Water

Lemon wedge

Directions

First, make the syrup with water, sugar and a slice of lemon. Let it cool until you prepare and bake your baklava.

Second, trim the phyllo sheets to fit your baking pan.

Third, place the phyllo sheets in the pan, brushing each with melted butter. Sprinkle walnuts after every 5 phyllo sheets. You don’t need to butter the phyllo on which you spread walnuts.

Directions

The order is as follows:

4 buttered phyllo sheets, 1 phyllo sheet with no butter, ½ cup walnuts (makes 5 phyllo sheets, 1 layer walnuts)

5 buttered phyllo sheets. Butter the top.

Directions

In total, we have 25 phyllo sheets with 4 layers of walnuts.

Fourth, brush the top with melted butter, cut it and bake until golden.

Finally, pour cooled syrup over hot baklava and let it sit until it absorbs the syrup, at least 4-5 hours.

Your baklava is ready! Enjoy it!

Although Croatia is a small country it has rich and diverse cousine. The continetal cousine is based on meet (pork, chicken, beef) and vegetables (potatoes, beens, cabbage,onion and paprika). Cousine in Istria, Dalmatia and Kvarner is based on fish vegetables herbs and a lot of olive oil. It is also influenced by Italian cousine.

Zagorski štrukli (continetal)

ingredients:

flour

eggs

oil

salt

cheese

water

fresh cow cheese

cream

Rizzoto with cuttlefish

ingredients:

cuttlefish

rice

garlic

herbs (parsley, laurel, rosemary)

white wine

olive oil

You've previewed 17 of 27 pages.
To read more:

Benefits:

Full access to our public library
Save favorite books
Interact with authors

READ

Erasmus+ Integrating Cultural Heritages to the Digital World Project Student Teams

Preview audio:

storyj.mp/abxfgugr2asx

Ingredients

4 cups all purpose flour,

1 egg,

1/2 cup warm water,

1 teaspoon salt,

Filling;

200-250 gr. ground beef,

1 onion,

1 teaspoon black pepper.

Sauce;

250 gr yoghurt,

3 cloves garlic,

Salt,

2 tablespoons butter,

1 tablespoon tomato paste,

2 teaspoons paprika,

1/2 cup water.

TURKISH TRADITIONAL FOODS

MANTI

Directions

Place the flour in a large mixing bowl,

Add in the salt and egg, then start mixing with your hand,

Start adding the warm water while mixing and continue adding until everything comes together to form a non-sticky hard dough,

Cover the dough with dump kitchen towel and let it rest for 20 mins,

In the meantime, finely chop the onion,

Mix together the ground beef, onion and black pepper,

Cut the dough into 4 pieces (cover the rest with dump kitchen towel while working with the first piece),

Roll the first piece out using a rolling pan on a lightly floured surface to a 0.5 mm thick circle,

Cut into 1x1 cm squares,

Place a tiny amount of filling inside each square and fold from the corners,

Prepare the rest of the dough,

If you want to consume them right away, drop them in salted boiling water and cook until they rise on the surface of the water,

DOWNLOAD
LIKE
COMMENT

()
SHARE
SAVE

BUY THIS BOOK (from $5.19+)

BUY THIS BOOK
(from $5.19+)
BUY THIS BOOK
(from $5.19+)
DOWNLOAD
LIKE

Liked By

COMMENT ()
SHARE
SAVE
Report

Encourage this author

BUY
LIKE
COMMENT

()
SHARE

Excessive Violence
Harassment
Offensive Pictures
Spelling & Grammar Errors
Unfinished
Other Problem

"RECIPES BOOKLET"

Digital Heritages ErasmusPlus KA210 Project, Ana Marinić, MARIA EMMA ARDELEAN, Salvador Alves, andreeab3010

This story provides recipes for traditional Turkish, Croatian, and Portuguese dishes. It also briefly discusses the cuisine of Croatia and Portugal.

(27 pages)

Privacy level: PUBLIC

7 reads

Report

Social Media
	COPY SHARE LINK Copied to clipboard
	COPY EMBED CODE Copied to clipboard
	PRINT QR CODE

"RECIPES BOOKLET"

CREATE
YOUR
BOOK

READ FREE STORIES ONLINE

COMMENTS

"RECIPES BOOKLET"

CREATEYOURBOOK

READ FREE STORIES ONLINE

COMMENTS

CREATE
YOUR
BOOK