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MIHĂILESCU IULIANA MIHAELA -"SFANTUL VASILE" SECONDARY SCHOOL, PLOIESTI-ROMANIA

4th Primary School of Nafplio Greece

2nd and 3rd Grade

Aisopou Aikaterini, Gkolemi Anastasia, Dritsa Aikaterini, Mpakali Stella & Traka Fotini

Ingredients

2 cups high gluten flour (or bread flour)

1 cup water

1 tablespoon salt

Butter (or olive oil), for cooking

4 oz. kefalotyri, grated

4 oz. mizithra, grated

Pepper , freshly ground

"Gogges" Greek traditional recipe

Instructions

Heat a large amount of salted water in a large saucepan.

Add the pasta and cook for 25 minutes, stirring regularly so that they do not stick to the bottom of the pan. Turn off the heat and let them sit in the boiling water for 5 more minutes.

Drain the pasta. Heat 4 tablespoons of olive oil or 4 tablespoons (50 g) of butter (or more, depending on taste) in a large, deep skillet over medium heat. Add the cheeses and stir until they turn golden, making sure they do not burn.

Finally add the pasta, pepper and mix well and serve hot.

Greek traditional lettuce salad-maroulosalata recipe

Ingredients

lettuce

4-5 scallions, diced

1 bunch fresh dill, chopped

1/2 cup olive oil

1 tsp white vinegar

1 large lemon, juiced

1/4 tsp salt

Instructions

Rinse your lettuce clean then THINLY SLICE. Dry well in your salad spinner. Whisk together the oil, vinegar lemon juice and salt until smooth and thick. Place the first 3 ingredients in a large bowl. Pour the dressing over the salad. Toss all together and massage/scrunch the greens with your hands to infuse with the rest of the ingredients and break down its rough characteristics.

Galatopita, Greek traditional milk custard pie recipe

Ingredients

4 cups (950 ml) of milk

10 tablespoons semolina

1 cup (200 g) sugar

4 eggs

2 teaspoons vanilla

Lemon zest from 1 lemon

1 tablespoon butter

cinnamon and powdered sugar for serving

Instructions

Preheat oven at 350 degrees Fahrenheit (180 C)

Prepare a round 9 inch pie dish or pan by greasing it and sprinkling some semolina flour. In a bowl mix the semolina flour, sugar, 1 cup cold milk, 3 eggs, vanilla and zest until smooth. Heat the rest of the milk and add to flour mixture and mix. Transfer to a heavy pot. Place pot under low heat and mix with a wooden spoon until the mixture thickens (about 10 minutes). Be careful not to let the custard burn. Once the mixture starts to bubble, continue heating and mixing for 2-3 minutes.

Remove from heat and add 1 tablespoon butter. Mix until butter melts. Let the custard cool for about 5 minutes. Pour mixture in the pan or pie dish. In a small bowl beat the other egg and brush on top of pie. Bake for about 45 minutes until surface starts to brown.

Remove from oven and let the pie cool completely. Serve with a sprinkle of cinnamon and powdered sugar.

Greek traditional Cheesepie recipe

Ingredients

950 g All purpose flour

600 g Water

50 g Olive oil

1 tsp Salt

Juice of half a lemon

500 g Feta cheese

150 g Olive oil (extra)

Sunflower oil for frying

Instructions

In a bowl add flour, water, 50 g olive oil, juice of half a lemon, 1 tsp salt and mix. Knead the dough a bit. Form the dough in balls and soak them into the olive oil. Set aside for 20 minutes to rest.

Roll out the dough using your hands. Add feta cheese and fold. Put a frying pan with sunflower oil over heat. Fry each pie until golden brown.

Hortopita, Greek traditional Spinach and Greens Pie with Herbs and Feta Cheese recipe

Ingredients

7 cups chopped fresh spinach

3 cups chopped chard

1 cup sliced leeks

¾ cup chopped spring onion

¼ cup myronia wild chervil

¼ cup kafkalithres Mediterranean hartwort

2-3 tablespoons dill

2-3 tablespoons mint

3-4 ounces crumbled feta

salt/pepper

½ cup olive oil

6 sheets of phyllo dough

Instructions

Preheat oven at 180 degrees Celsius. Wash and chop all the vegetables. Dry well. Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl. In a small bowl add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well. Take a round 8-9 inch pan and brush with olive oil. Spread a phyllo sheet and cut in half.

Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base.

Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half).

Empty the greens mixture in the pan, spreading evenly. Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil, sprinkle with a bit of water and the sesame seeds if sing. Score the top phyllo layers in 6-8 pieces, do not cut all the way through. Bake in the lower level of the oven for about 45 minutes.

HİLAL YAZGAN-ATATÜRK İLKÖĞRETİM OKULU-AFYONKARAHİSAR-TÜRKİYE

TANDIR ÇORBASI

https://youtu.be/r7I_ZULgA9c

Ingredients:

Meat,Flour,Yogurt,Butter,Egg,Salt ,Paprika

Instructions:

The meat is boiled.Then the meat is chopped. In another bowl,yogurt and egg are crushed.Flour is added.Then the mixture is boiled.The meat are added.Salt and paprika are added.

HİLAL YAZGAN-ATATÜRK İLKÖĞRETİM OKULU-AFYONKARAHİSAR-TÜRKİYE

KEŞKEK

https://youtu.be/q8f7iP5A90I

Ingredients:

Wheat,Meat,Chickpea,Mint,Salt,Butter,Paprika,Tomato Paste

Instructions:

Place the meat in the pot.Add the chickpeas,wheat,and salt.Add the wateron the mixture.It is cooked in the oven.Pour the tomato sauce on it and served.

BROASCĂ ROXANA DANIELA

ȘCOALA GIMNAZIALĂ SFÂNTUL VASILE PLOIEȘTI

ROMANIA

Crăciun Daniela -

"I.A.Bassarabescu" SECONDARY SCHOOL, PLOIESTI-ROMANIA

NURHAN BOYACIOĞLU

NEZAHAT ASLAN EKŞİOĞLU İLKOKULU

https://youtu.be/_x_8sKBOQlA

https://youtube.com/shorts/yy_yOQ-ExCg?feature=share

https://youtube.com/shorts/2_gNVCbybyI?feature=share

https://youtube.com/shorts/jKTZJkxOYjk?feature=share

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COOKBOOK

Preview audio:

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MIHĂILESCU IULIANA MIHAELA -"SFANTUL VASILE" SECONDARY SCHOOL, PLOIESTI-ROMANIA

4th Primary School of Nafplio Greece

2nd and 3rd Grade

Aisopou Aikaterini, Gkolemi Anastasia, Dritsa Aikaterini, Mpakali Stella & Traka Fotini

Ingredients

2 cups high gluten flour (or bread flour)

1 cup water

1 tablespoon salt

Butter (or olive oil), for cooking

4 oz. kefalotyri, grated

4 oz. mizithra, grated

Pepper , freshly ground

"Gogges" Greek traditional recipe

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"HAPPY CHILDREN TALKING, WRITING, READING WITH CLIL COOKBOOK"

Iuliana Mihaela Mihailescu, ΑΝΑΣΤΑΣΙΑ ΓΚΟΛΕΜΗ, Aynil Akbas, Daniela Craciun, Derya Örs, Guler Bayramova, Hilal Yazgan, Iuliana Mihaela Mihailescu, KATERHN DRITSA, Markéta Jurková, Nurhan Guven, Roxana Procopiu, Tenzile Serin, Zeynep Kaya, anacsor, fwtraka, katesp

This story contains recipes for Greek traditional dishes such as pasta, salad, pie, and cheesepie. It also includes recipes for Turkish dishes like soup and cakes. The instructions are provided in English.

(33 pages)

Privacy level: PUBLIC

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