Didem BAŞKAN

MANTI (Presentation by Zeynep)

Manti is a dish made by putting minced meat flavoured with various spices into small pieces of dough and boiling these pieces of dough in water. In Turkish cuisine, manti is usually served with tomato paste, melted butter and yoghurt. Apart from this, the spice preference is mostly mint and sumac. Kayseri Manti was registered by the Turkish Patent and Trademark Office and received a geographical sign.

Didem BAŞKAN

İÇLİ KÖFTE (Presentation by Ayaz)

Kibbeh is a dish made by stuffing bulgur into dough.
Kibbeh can be prepared in two ways: boiled and fried. 
Since it is difficult to make, it is usually prepared on special occasions such as festivals, weddings and hosting guests. 
While preparing the filling, minced meat, onion, walnut, parsley, pepper paste and spices are roasted in butter. A dough is prepared by mixing fine bulgur, semolina, flour, egg, pepper paste, spices and salt. Shape the dough by filling it with minced meat filling.
Boiled meatballs can be served with melted butter or tomato paste sauce.

Didem BAŞKAN

CEVİZLİ GÖMEÇ (Presentation by Erva)

Walnut Kömeç is a very simple and delicious pastry. It is a famous dish of Zonguldak. It is a popular flavour in Zonguldak breakfasts. While making kömeç with walnuts: Wet yeast, sugar, salt, warm milk, oil, flour, walnut, egg yolk, black cumin, sesame seeds are used. Add all ingredients for the dough respectively and knead the dough. Leave the dough to ferment. Divide the fermented dough into meringues. Roll out the meringues round. Spread vegetable oil on it. Then sprinkle walnut on it. Roll it starting from one end and place it on the tray. Do the same with the other meringues and wrap them around the first meringue. Sprinkle egg yolk, black cumin seeds and sesame seeds on it and bake.

Marta Juan Fernandez

Traditionally in Spain we eat TAPAS; that is a little dish served with a drink. There are many kinds of TApas.

It is cooked with eggs and potatoes and onions. You can eat it hot or cold.

It comes from the pig. It is used as a dish itself or inside a sandwich.

PAELLA is a traditional food used in family celebrations. The base is rice and vegetables. You can add meat or sea animals.

Betül TÜRKMEN

KEREM

NİSA D.

Dilara ÖZAYDIN

LOKMA   (Presentation by Azize Rabia)

Lokma is a kind of pastry that has been made in Turkish food culture for many years. Especially in our villages, a table cannot be thought of as a Turkish delight. It is also made in the form of honey lokma dessert.

Dilara ÖZAYDIN

LEAF ROLL  (Presentation by Azra Nur)

Leaf roll is an indispensable part of our traditional food culture. It is known and made in almost every region of Turkey. It is an indispensable unique flavour of weddings, engagements, birthdays, mevlit, Ramadan tables, feast tables, invitations.

Agnieszka Gawrońska

Agnieszka Pawlak