WORKSHARE

WORKSHARE

Van breakfast is very yummy. I like fried eggs with meat  most.

İLKNUR

SADETTİN

I like herby cheese and samovar tea at breakfast.

EASTERN ANATOLIA REGION

EASTERN ANATOLIA REGION BREAKFAST/ŞEHİT EYÜP KARATAŞ S.S. /A.NUR 

Fried eggs with meat

Samovar tea

Herby cheese

VAN BREAKFAST

NİHAL

I enjoy butterfat and Van honey.

I like cacik, kavut,

murtuğa, and village bread .

Van honey

Butterfat

Murtuğa

Kavut

Traditional 

Van Bread

Cacik

İREM

   We prepare our Bulgarian breakfast together,                  together.

      We help our parents to make breakfast

       together, together!

        We eat our yummy ,yummy breakfast

          together, together!

           We have happy family and our happy                                 day starts!

              Together, together!

Maya Bakardjieva- Primary school "Ivan Vazov"-Smolyan, Bulgaria

Mekitsa is made of kneaded dough that is deep fried. For the dough we use flour, eggs, yogurt, baking powder, water, salt and oil. The mekitsas are fried in a pan and are typically served with jam, honey, cheese or even yogurt. They can be powdered with icing sugar.

        Our Bulgarian breakfast is calm and fun because  the pupils aren’t tired and they’re not thinking about  homework . Children like helping their parents in the kitchen. Breakfast is the time when we gather together and enjoy the meal.

Patatnik or patetnik is a Bulgarian potato dish characteristic of the Rhodope Mountains in the country's central south. Patatnik is made of grated potatoes, onions, salt and a type of very mild mint called Gyosum in Bulgarian, all mixed and cooked on a slow fire.

Granita and Brioche co tuppu

Macallè

Pasticceria mignon:cannoli..

                     Sicilian breakfast

       There is no such thing as ‘Sicilian breakfast

Ciambella

Cassatelle

con ricotta

Iris

Biscotti

Ragusani

 I.C.S.Filippo Traina

  Sicilian Breakfast

During summer the king of Sicilian breakfast is the granita:  it’s the ideal food to fight the high temperatures of Sicilian summer

Granitas are usually served with warm Sicilian brioche , its full name is brioche co tuppu Sicilian brioche which is a soft sweet bread made using Marsala wine and honey for a unique tast.

Team/Mrs R.La Placa

Welcome to Vittoria by team/Mrs A.Re

  SCACCE RAGUSANE

ARANCINI

  Arancini

I.C.S.Traina School

South Sicilian breakfast

SOUTH-EASTERN ANATOLIAN BREAKFAST  IN TURKEY

FATİH SECONDARY SCHOOL PROJ.TEAM/ Şerife 

FATİH SECONDARY SCHOOL PROJ. TEAM/ Şerife

Primary School "Ivan Vazov"-Smolyan, Bulgaria

More from Bulgaria by Maya Kehayova

Our favourite breakfast is called "Banitsa". It is traditional Bulgarian pastry made of eggs, flour and cheese.You can taste different variations of banitsa all around the country. 

On New Year's Eve there is a tradition to serve the banitsa with hidden fornute tickets inside.It is believed that the wishing, written on the ticket you find in your piece of banitsa /for example:"health, love,marriage, etc/ will show your luck for the coming year.

        Sirene-Bulgarian cheese

Bulgarian cheese is traditionally made of cow or sheep milk.It is very delicious and useful.

Our region is very famous with Bulgarian yoghurt. It is famous for its bacterium, called lactobacillus Bulgaricum, is observed in natural state only in Bulgaria.

Primary School "Ivan Vazov"- Velichka Angelova

                  A Recipe for a Home-made Bulgarian Lyutenitsa

Ingredients: 1 kg (2 lbs) tomatoes, 1 kg (2 lbs) red peppers, 400 gr (14 oz) aubergine (eggplant), 1/4 onion, 30 ml oil (olive oil, sunflower oil, avocado oil – anything will work), 2 bunches fresh parsley, salt, sugar.

Preparation: 1.Bake the peppers and aubergine (eggplant) on a stove (oven, grill, or barbecue work, too). 2.Peel them, remove the stems and the seeds, and let them stay for a while. 3.Grate the tomatoes with the wide side of the grater. Lose the skin and put the sauce in a deep vessel to boil. You can substitute the grater with a food processor. 4.Boil until the liquid evaporates. Start the boil on a high heat and gradually reduce it. When the mixture starts to thicken, stir constantly. 

5.Meanwhile, coarsely grind the peppers and the aubergines with a food processor or a meat grinder. When the water in the tomatoes has evaporated, add the coarsely ground peppers and aubergines, as well as the juice from the peppers (dispose of the juice from the aubergines). Until it starts to thicken, constantly stir to avoid burning. 6.You will know the density is perfect when while stirring, the stirrer leaves a trace on the bottom of the tray that does not close. 7.Add the oil in which the onion has been fried (however, the onion serves only for flavouring the oil, don’t put it in the lyutenitsa). 8.Continue stirring and gradually reduce the heat. When it thickens again, add parsley, salt, and sugar to your liking.9. If you are a worshipper of spicy food, toss in a few chilli peppers (chopped). 

You should visit Black Sea Region in Turkey and have breakfast by the wonderful view there.You can taste  traditional food for breakfast such as kuymak,special omelette(kaygana),roasted pickle,cornbread,string cheese,hot spicy nut dip,butter,skim milk cheese,Trabzon bread,minci,anzer honey  and mulberry molasses.They are all delicious.

 BLACK SEA REGION BREAKFAST IN TURKEY

KUYMAK      Ingredients:Butter,string cheese

                                            cornflour,salt and water

First melt butter in a pan and add cornflour.

Fry it.Stir well and frequently.Add water and

stir it continuously.Finally add cheese and 

stir until all melts.Serve hot.

CORNBREAD        Ingredients:cornflour,

                            butter,milk,egg,flour,salt

                            baking powder

First mix all the ingredients in a bowl and then knead the dough.Bake it 20-25 minutes until it gets golden brown.Serve warm.

Gökçeyazı Ş.RÇ.Secondary School/Selma

Breakfast in Campania - Italy

Isabella Cassandra - I.C. Vanvitelli - Caserta

Sfogliatella riccia or frolla is the typical cake in Campania. When you have breakfast in a cafè in this region of Italy you usually have sfogliatella or cornetto or babà and a good cup of coffee or cappuccino.

babà

cornetti

Milk with chocolate or coffee, biscuits, cereals, rusks with jam and marmelade, homemade cakes,  pies and bread with chocolate cream are usually eaten at home for breakfast. 

Breakfast is a sweet meal in Campania.