ASOCI PROJECT PUPILS TEAM

Country : Turkey

Type Of the Food : Appetizer

                                   How to make it :

1-Cook the elbow pasta with 1 Tbsp canola oil in salty water as directed in the package. Rinse and drain.

2-Meanwhile boil carrots and sweet peas for about 3-4 minutes. Immediately rinse under cold water and drain.

3-Mix yogurt and mayonnaise in a bowl and stir in carrots, sweet peas, corns and pickles. 

4-Mix them all. Combine with drained pasta.

5-Garnish with fresh parsley if desired.

6-Serve immediately, otherwise it dries out.

Name of the food : Pasta Salad

Ingredients:

½ lb elbow pasta   ¾ cup carrot, diced 

¾ cup sweet peas  ¾ cup corn  ½ cup pickles, diced

1 Tbsp canola oil 3-4 Tbsp mayonnaise 3 Tbsp yogurt

Country : Turkey

Type Of the Food : Appetizer

Name of the food : Kısır

1. 1-Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
2. 2-Fork the grains to separate and aerate them, then add the tomatoes,  pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
3. 3-The kisir can sit at room temperature for a few hours, or covered in the fridge – but let it come to room temperature before serving.

                               How to make it :

1 tbsp olive oil  1 small, sliced red onion  2 garlic cloves (very finely chopped)  2 tsp ground cumin   1 red chilli, halved, deseeded and cut into fine shreds   1 green chilli (halved, deseeded and cut into fine shreds)  1¾ tbsp tomato purée  250g bulgur wheat    

4 plum tomatoes, chopped pomegranate seeds from ½ pomegranate (about 60g)   30g bunch flat-leaf parsley, finely choppedbig handful mint leaves, torn1 large lemon, juiced85ml extra virgin olive oil1¾ tbsp pomegranate molasses.

Ingredients :

Country : Turkey

Type of the food : Appetizer

Name of the food : Sigara Böreği

How to make it :

1-In a mixing bowl , stir together the feta cheese, egg, and parsley.

2- Add the oil to a large pot or deep skillet and heat it to 350 F.

3-While the oil is heating, remove the phyllo dough from the refrigerator. (Be sure to have a damp towel on hand to cover the phyllo you are not working with. Phyllo dough dries out quickly if left uncovered.)

4-Take one sheet of phyllo and cut it into fourths. Each piece should be about 4 x 8 inches.

5-Repeat with the remaining phyllo, butter and cheese mixture.

Fry in about 2 inches of oil for 2-4 minutes, or until golden brown.

6- Serve immediately and enjoy!

1 package/8 ounces phyllo dough (thawed from frozen)

1 pound feta cheese 1/2 cup parsley (chopped fresh)

1 egg 1 cup olive oil (more or less as needed for frying)

4 tablespoons unsalted butter (melted)

Ingredients :

Type of the food : Appetizer

Country : Turkey

How to make it :

1- Add all the ingredients to a large bowl and toss gently to combine.

2-Serve immediately or place in the fridge for about an hour to allow flavors to meld.

3-This salad will keep for up to a week in the refrigerator.

NOTES:You will need 2 cups of dry lentils to get 4 cups cooked

Name of the food : Green Lentil Salad

• 4 cups cooked and cooled green lentils*, you could also use canned lentils 1 large carrot, finely diced 2 lebanese cucumbers, finely diced 1/2 cup toasted unsalted sunflower seeds 1/4 cup finely chopped parsley 1/4 medium red onion, finely chopped 2 cloves garlic, minced 2 tbsp extra-virgin olive oil the juice of 1/2 lemon 1/2 tsp salt,
• 1/2 tsp ground black pepper
• 
  

Ingredients :

Country : Turkey

Name of the food : Potato Salad

Type of the food : Appetizer

1-Boil your potatoes for around 15 minutes.Do a taste test and if your potatoes are al dente, remove them from the heat, drain and leave to cool.

2-Your potatoes will continue to cook as they cool so don't leave them boiling until they are soft otherwise, they will break up later.

3-Once cooled, add your potatoes to a large serving bowl and add the onion, peppers & parsley and carefully mix everything together.

4-Now sprinkle the chilli flakes and sumac into your potato salad and squeeze the lemon juice all over the salad and drizzle the oil.

5-Mix again and serve as part of your meze table.

How to make it :

1 kg unpeeled baby new potatoes, scrubbed, and larger ones cut in half

1 bunch spring onions, trimmed and chopped into small rings

1 red capsicum pepper, deseeded and finely chopped

½ bunch parsley, finely chopped

Salt to season

Ingredients :

1-Rehydrate your tarhana dough by placing it in a coffee mug and filling the mug with tepid water. Stir occasionally and leave it to rehydrate for a couple of hours.

2-In a large pan, melt a knob of butter on a medium heat.

3-Now pour your rehydrated tarhana and add the salça.

4-Stir around until the salça has dissolved into the mixture.Now ladle your hot water or stock into the tarhana soup, gradually, stirring all the time so that the tarhana doesn't settle and stick to the bottom of the pan.

5-Your tarhana soup will keep thickening as it heats.

Once it's heated through, serve your tarhana soup with chunks of fresh Turkish bread.

How to make it :

Country : Turkey

Type of the food : Soup

Name of the food : Tarhana Soup

2 dessert spoonfuls hydrated tarhana dough

3 mugs hot water or stock

2 dessert spoonfuls salça (tomato paste)

1 knob butter

Ingredients :

Country : Turkey

Type of the food : Soup

Name of the food : Red Lentil Soup

1-In a large pan, heat a glug of olive oil.Add the potato and onion and keep stirring for a few minutes over a low to medium heat.

2-Now add your lentils and mix together.Add your chopped tomato, chilli and cumin and stir.Now add two mugfuls of hot water or stock, salt and pepper and stir everything together.

3-Bring to the boil and then cover and simmer for around 20 minutes.Remove the lid and give your red lentil soup a stir.Add more water or stock if necessary.Simmer for a further 15-20 minutes.Remove from the heat and mash or blend your red lentil soup.Ladle your soup into serving bowls and sprinkle your chilli flakes and dried mint over the top.Squeeze the juice of the lemon wedge into your soup.

How to make it :

1 cup red lentils (approx 150g)

1 large onion, finely chopped

1 large potato, scrubbed and rougly chopped

1 large tomato, roughly chopped (or 1 400g tin)

1 dessert spoonful chilli flakes

Pinch of cuminSalt and pepper to season

For The Garnish

1 lemon wedge ½ tsp chilli flakes ½ tsp dried mint

Ingredients :

Country : Turkey

Name of the food : İçli Köfte

Type of the food : Main course

1. 1-Heat the grill to medium.
2. 2-Put all the ingredients in a large mixing bowl. If you are using bread slices, wet them and squeeze out the water before adding them to the bowl.
3. 3-Briskly knead together all the ingredients for several minutes until well-blended. Set aside to rest for a few minutes.
4. 4-Break off an apricot-sized piece of the meat mixture and form the desired shape with your hands. Flattened meatballs or patties cook up the best.
5. 5-Place each patty on the grill. Grill patties, turning once until browned on both sides.

How to make it :

Ingredients :

1 pound ground beef (80% to 85% lean)

1 small onion (grated)

3 slices stale white bread (crusts removed, or 1/3 cup plain breadcrumbs) 1 egg

1 to 2 garlic cloves (finely chopped, or 1 tsp. garlic powder)

1/4 cup chopped fresh Italian parsley

2 tsp. saltBlack pepper to taste

1. 1-Cut the meat and fat into bite-sized cubes and put it all in a saucepan. Add the salt and turn through with your hands.
2. 2-Turn the heat on high until the bottom begins to sizzle. Cover the pan and reduce the heat to low. Leave the pan to simmer very gently for several hours. Turn the meat over occasionally with a wooden spoon.
3. 3-You’ll know the meat is ready when there is no liquid left except the melted fat and the meat is falling apart and has darkened in color.
4. 4-Serve the hot ‘kavurma’ with a side dish of rice or bulgur pilaf and other traditional Turkish dishes.

Type of the food : Main course

Country : Turkey

Name of the food : Kavurma

How to make it :

2 to 3 pounds boneless lamb roast or boneless leg and thigh of lamb

1/4 pound lamb or tail fat

2 teaspoons salt

Ingredients :

Name of the food : Semolina Halva

Type of the food : Dessert

Country : Turkey

1. 1-Combine water and sugar in a saucepan. Bring syrup to a boil.
2. 2-Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
3. 3-Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.
4. 4- If you want you can serve with ıce-cream

How to make it :

1 cup semolina

1 cup milk

1/2 cup butter

1 cup granulated sugar

1 tablespoon pine nuts

Ingredients :

If you want you can open this recipes with Qr code :

İçli Köfte

Potato Salad

Kavurma

Pasta Salad

Green Lentil Salad

Sigara Böreği

Tarhana Soup

Kısır

Lentil Soup

Semolina Halva

Margherita pizza 
is the typical homemade pizza with its tomato, mozzarella, ...
Ingredients
Type 00 flour, 900 gr
Fresh brewer's yeast, 15 gr
Sea salt, 3 tsp
Water, 450 ml
Sugar, 2 tsp

Italian Food

Home made pasta:

 tagliatelle

1kg of flour or semoline

4 eggs

water

Orecchiette  with cime di rape

ingredients

200 gr of semoline

400 of flour

water

                    Preparation

mix the two flours, place them in a fountain, in the center put a pinch of salt and lukewarm water sufficient to obtain a smooth and consistent mass.
Make some finger thick rolls and cut them into thin disks the size of a 2 euro coin. With the tip of a knife, crush them on the floured table, then turn each disk on the thumb giving it the shape of a small concave ear, so on until the pasta is used up.
Let the orecchiette dry, boil them for about 15 minutes, drain them and keep them aside.  Clean the turnip greens by removing the hardest stems and the largest leaves (you can keep the flowers instead)
Blanch the tender leaves and the tops of the turnip greens for 1 minute in salted water, drain them and, for a few moments, sauté them in a pan with a drizzle of oil, season with salt and pepper. In a pan, heat the oil with half a chilli pepper, brown the garlic and then remove it, add the anchovies and let them melt. Then sauté the orecchiette with the turnip greens, stir, pass on the serving dish and serve the orecchiette with turnip greens that are still hot.

Panzerotti

Ingredients For the dough:  300 gr of flour’0
200 gr of manitoba flour
400 gr of water (half water and half milk in the original recipe)
3 gr of fresh brewer's yeast (1.5 gr of dry brewer's yeast)
1 tablespoon of extra virgin olive oil
11 g of salt
1/2 teaspoon of sugar
For the stuffing:  200 gr of tomato sauce
350 gr of perfectly drained and squeezed mozzarella
a pinch of dried oregano salt
extra virgin olive oil

 Focaccia bareseFor the dough: 
 200 grams of flour '0
200 gr re-milled durum wheat semolina
100 gr of manitoba flour (which you can replace with flour 0 but I recommend using it for maximum softness)
300 gr water at room temperature
150 gr whole potatoes
15 gr of salt
2 and a half tablespoons of extra virgin olive oil
2 teaspoons of dehydrated dry brewer's yeast (4 g) (alternatively 10 g of fresh brewer's yeast)
To season:  500 gr of cherry tomatoes
15 - 20 black olives extra virgin olive oil salt
dried oregano.

la tiella barese

Ingredients for 4 people
2.5 kg of mussels to be cleaned
200 gr of arborio or carnaroli rice
250 gr of white onions
2 cloves of garlic
400 gr of cherry tomatoes with preference for cherries or flasks (in winter it is preferable to use those with wire)
1 kg of potatoes
40 gr of grated Pecorino romano salt to taste
pepper as needed.
Apulian extra virgin olive oil
parsley to taste
250 gr of courgettes (optional)