Presentation on theme: "Traditional dishes of our countries"— Presentation transcript:
1Traditional dishes of our countries Blue Sky Green LeafTraditional dishes of our countriesFunded by EU Comenius Education and Culture Lifelong learning programme
2Traditional Bulgarian dishes Funded by EU Comenius Education and Culture Lifelong learning programme.
3Shopska saladFunded by EU Comenius Education and Culture Lifelong learning programme
4Shopska saladRepresents a salad of chopped tomatoes, cucumbers, preferably raw or roasted peppers, onions, fresh parsley and grated or crumbled white cheese. Season dressing with vegetable oil (or olive oil) and, possibly, with wine or cider vinegar. Sometimes I put a little garlic, especially if the peppers are roasted and hot pepper.Salad Shoppe most likely created by Balkantourist in the '60s of the 20th century. In the early Bulgarian cookbooks missing information such lettuce and tomato-based salads are quite rare.Ironically, because of the success of Salad Shoppe, in some neighboring countries of Bulgaria states that it is a traditional recipe for them.Shops prepare it from a local variety of peppers, which are pleasantly pungent. Roasted peppers are optional. Especially nice is the salad with ripe peppers. The other ingredients are the same.Funded by EU Comenius Education and Culture Lifelong learning programme
5Potato saladFunded by EU Comenius Education and Culture Lifelong learning programme
6Potato salad is a type of dish made of boiled potatoes Potato salad is a type of dish made of boiled potatoes. In different countries there are different versions of the additives. And served at different temperatures - some hot and others cold. Potato salad can be served as a side dish to grilled chicken or other meat, as ham.In Bulgaria, the salad is made from cooked potatoes, cut into cubes and add salt, pepper, chopped onions (red onion normally) strips, vinegar and oil. If you wish to add the yogurt, parsley, green onions and mayonnaise.Funded by EU Comenius Education and Culture Lifelong learning programme
7Ordinal saladFunded by EU Comenius Education and Culture Lifelong learning programme
8Ordinal saladOrdinal salad is a salad of traditional Bulgarian cuisine.Prepare tomatoes, cucumbers, parsley, salt, vinegar and oil, ascucumbers and tomatoes, cut into rings and arrange in a shallow dish. Pour vinegar and oil, sprinkle with salt and sprinkle them on top of parsley.Funded by EU Comenius Education and Culture Lifelong learning programme
9Bean saladFunded by EU Comenius Education and Culture Lifelong learning programme
10Bean saladBean salad is a popular salad of Bulgarian cuisine made from cooked beans, onions, carrots, savory, which can be eaten as aside dish to main dish.Taste with salt, oil and vinegar. Can Bede mixed with chutney and then you add vinegar.Funded by EU Comenius Education and Culture Lifelong learning programme
11Green saladFunded by EU Comenius Education and Culture Lifelong learning programme
12Green saladLettuce is the traditional seasonal salad of Bulgarian cuisine, preparation of chopped lettuce, green onions, radishes, cucumber,which some salt, oil and vinegar, and the top is put olive.Often added and boiled egg slices, served with thick sheep's yogurt.Funded by EU Comenius Education and Culture Lifelong learning programme
13Tarator Traditional Bulgarian yogurt cold soup Funded by EU Comenius Education and Culture Lifelong learning programme
14Ingredients:1 long cucumber, chopped or grated (we prefer it peeled) 1 garlic clove, minced or smashed 4 cups yoghurt 1 cup water 1 teaspoon salt (we like it saltier) 1 tablespoon dill, finely chopped 4 big pecans, well crushed 3 teaspoons olive oilPreparation:Put all those together and mix well. When ready garnish with olive oil (or other favorite oil). Best when chilled.Hint: Try it with no dills and pecans - Bulgarian restaurants favorite.Funded by EU Comenius Education and Culture Lifelong learning programme
15Tripe soupTripe soup is a traditional Bulgarian dishes. Prepare a well-boiled and chopped beef or pork tripe soup with built. Add seasonings - garlic, vinegar, cayenne pepper or chilies.Funded by EU Comenius Education and Culture Lifelong learning programme.
16RecipePreparation :tripe is thoroughly cleaned with the tip of a sharp knife and boil in a large amount of salted water over high heat about 3 hours. Water not to flow. After boiling tripe is cut into small pieces and return to broth. In preparing the soup in some regions of Bulgaria along with meat pieces placed and 200 ml milk, to be built stock. Oil fry the red pepper and pour in tripe. Garlic beat mechanically with a little salt and pour vinegar in a separate container. Tripe is served as an additional and separately offered garlic and cayenne or ground chili pepper for flavoring soup.Description:Classic soup with a spicy taste. Products: / 2 kg. tripe (lamb or beef and less pork) 2-3 tablespoons butter A s.l.cherven pepper salt 1 head garlic 5-6 s.l.otset cayenne pepperFunded by EU Comenius Education and Culture Lifelong learning programme.
17Bean soupBean soup is a traditional Bulgarian cuisine dish made from cooked beans, vegetables (carrots, tomatoes, peppers, onions) and herbs that can be consumed with or without brown thickening. Another popular version of this dish is "bean soup in a monastery." Often this soup to add sausage or bacon. Prepare like a ritual meal for Christmas Eve (post beans).Funded by EU Comenius Education and Culture Lifelong learning programme.
18TechnologyMature beans soak in water and kept for several hours to swell. Water is discharged, make new water and boiled with vegetables. Can be added to dry peppers instead of fresh. When ready, fry dish with flour and paprika.Funded by EU Comenius Education and Culture Lifelong learning programme
19Classic chicken soup1. chicken (2 legs or ½ chicken, or whatever you have) medium potatoes 3. one carrot 4. one small onion 5. a "nest" vermicelli 6. salt and pepper (optional) 7. ½ bunch of parsleyFunded by EU Comenius Education and Culture Lifelong learning programme.
20Moussaka Traditional Bulgarian dish with potatoes and minced meat Funded by EU Comenius Education and Culture Lifelong learning programme
21Ingredients:1 long cucumber, chopped or grated (we prefer it peeled) 1 garlic clove, minced or smashed 4 cups yoghurt 1 cup water 1 teaspoon salt (we like it saltier) 1 tablespoon dill, finely chopped 4 big pecans, well crushed 3 teaspoons olive oilPreparation:Put all those together and mix well. When ready garnish with olive oil (or other favorite oil). Best when chilled.Hint: Try it with no dills and pecans - Bulgarian restaurants favorite.Funded by EU Comenius Education and Culture Lifelong learning programme
22Panagurishte poached eggs (yaica po panagyurski) Funded by EU Comenius Education and Culture Lifelong learning programme
23600 g of natural yoghurt (Bulgarian if possible!); Ingredients:8 eggs;4 soup spoons of butter;600 g of natural yoghurt (Bulgarian if possible!);5 or 6 cloves of garlic;5 soup spoons of vinegar;2 teaspoons of paprika;One third of a teaspoon of chili powder;Freshly chopped dill;SaltInstructions:Crush the garlic and mix it with the yoghurt and half a coffee cup of salt.Boil a full pan of water (with salt and the vinegar). Break the eggs one by one into a bowl, and then poach them in the simmering water.After three minutes of cooking, remove the eggs. In a serving plate, place the yoghurt and then the eggs on top.Heat the butter; add paprika and the chili powder. Mix together for a few seconds and remove from the heat. Drizzle over the poached eggs.Sprinkle with freshly chopped dill and serve with fresh crusty bread for a delicious and quick meal.Funded by EU Comenius Education and Culture Lifelong learning programme
24Kebapche Minced meat grilled sausage Funded by EU Comenius Education and Culture Lifelong learning programme
25Kebapche Minced meat grilled sausage Ingredients:2 lbs minced meat (60% pork, 40% beef) 1 tablespoon salt 1 tablespoon ground black pepper 1/2 teaspoon cumin 1 glove garlic, minced (we prefer it with garlic but it's not necessary)Preparation:Mix all ingredients together, mix well. Leave in the fridge for at least 30 minutes. Take out and roll in sausage like pieces. Makes about 30 pieces.Funded by EU Comenius Education and Culture Lifelong learning programme
26TikvenikIngredients1 packet of filo pastry (375 g)1 medium butternut pumpkin (about 1.2 kg raw)2 tea spoons cinnamon1/4 tea spoon nutmeg1/4 tea spoon ground clove1 cup raisins1 cup vegetable oilPreparation1) Cut, peel and boil the pumpkin.2) Mash it (kids love doing that).3) While the mash is still hot add a table spoon of oil, the sugar, the cinnamon, the nutmeg and the ground clove and mix until the sugar is completely dissolved.4) Add the raisins and mix.5) Preheat the oven to 190°C6) Thaw the filo pastry and paste every second sheet with oil.7) Lay 2-3 filo sheets and spread a thin layer of the pumkin mix, then roll.8 ) Roll into another 2-3 filo sheets.9) Cut into pieces.10) Place the pieces on a tray lined with baking paper.11) Bake for minutes or until golden brown.12) (Optional) Sprinkle with caster sugar. I didn’t sprinkle mine, because I didn’t want to add any more sugar, but in hindsight, I should have. Without the caster sugar people were wondering what those were and if they were sausage rolls!Funded by EU Comenius Education and Culture Lifelong learning programme
27Creme Caramel Ingredients Preparation 1/4 gallon milk8 eggs1/2 cup sugara pinch of vanilla (optional)a pinch of cinnamon (optional)10-12 small oven-proof cupsPreparationMix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla and cinnamon. Try the mixture and if you find it not sweet enough, add more sugar to taste. Sugar is important here - the more, the better the taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn. Add some water to it to make the melting easier - don't worry water will vaporize gradually leaving the sticky molten sugar in the pan. Pour the sugar in the cups, make sure you cover the bottoms well. Follow by pouring in the egg and milk mixture. Place the full cups in a pan of water in a way that water level reaches the same height as the mixture inside the cup. Bake for about 25 mins in 375 F oven until golden brown crust is formed on top. Serve the contents of the cup upside-down on a small plate.Funded by EU Comenius Education and Culture Lifelong learning programme
28Traditional dishes of our countries Blue Sky Green LeafTraditional dishes of our countriesGo to main menu
29Greek traditional dishes Funded by EU Comenius Education and Culture Lifelong learning programme
30Rooster in wine INGREDIENTS 1 rooster in portions 1 onion (chopped) 2 cloves garlic (chopped)1 glass of wine1 cinnamon stick4-5 spices2 bay leaves500gr tomato juice3 fresh ripe tomatoes1/2 cup olive oil1 cup water1 package spaghetti N.5grated mizithra cheese for servingMETHODIn a sauce pan pour the olive oil and saute the portions of rooster.Add garlic and onion and stir.Add the wine, stir and wait until alcohol evaporates.Then add all remaining ingredients (except from the pasta) and stir.Cover the sauce pan and let the food simmer for 1 hour until the sauce thickens.In another sause pan, boil the spaghetti.In a plate, add some spaghetti, 1 postion of rooster, some sause and on topadd grated mizithra cheese.
31Fried pork meat (tigania) INGREDIENTS 1 kilo pork meat½ teaspoon salt½ teaspoon pepper½ wineglass Greek extra virgin olive oil½ wineglass wineMETHODRinse and cut the meat in portions (At a size of big walnut).Salt and pepper all the pieces and leave them in the refrigerator for 1 hour.Pour the olive oil in the frying pan.Set the stove temperature at 2,5/3.Preheat the olive oil. When the olive oil temperature is ready add the pieces of meat in the frying pan.Use a cooking spatula in order to fry all the pieces at all sides.After about 10 minutes of cooking pour the wine in the frying pan, set the stove temperature at 2/3 and cook for about 5 more minutes.After the cooking remove the frying pan from the stove, cover it with the lid and leave it for 10 minutes to be cold.Afterwards you are ready to serve.
32Roasted calf with pasta (giouvetsi) INGREDIENTS1kgr soft calf in portions1-2 onions chopped1 clove garlic, finely chopped1 / 3 cup olive oil3-4 tomatoes grated in scrubber1 / 4 teaspoon cinnamon (powder)1 / 6 teaspoon cloves (powder)1 / 6 teaspoon allspice (powder)1 / 2 teaspoon sweet paprikasalt, pepper500gr orzo1 / 2 cups red wine5 cups hot watergrated cheese for garnish (if you want)METHODIn a pot, add olive oil and when it became hot, add the meat and stir from all sides until it gets gold.Add the onion and garlic and stir until the onions soften (not to get gold) and add the wine.Once the wine evaporates, add tomatoes, spices (cinnamon, cloves, allspice, paprika, salt and pepper) and 1 cup hot water and cook until the meat is tender and sauce thickens.Then, add 4 cups hot water and when it starts to boil, add the contents of the pot in a pan and place in preheated oven for 200οC to resistors.When it boils again in the oven, add the pasta, stir well and leave for 5 minutes.After 5 minutes stir again and extinguish the oven and leave the pan in the oven for 15′-20′ until it thickens.Serve in plate and sprinkle the grated cheese.
33Lamb with Greek noodles (hilopites) INGREDIENTS 1 kilo lamb meat3 tomatoes250gr. Greek noodles½ glass of extra virgin olive oil1 onion¾ - 1 tablespoon salt1/3 teaspoon black pepper4 glasses of waterMETHODSlice and dice the tomatoes and the onions.Cut the pieces of meat in portions.Rinse the meat and let it to dry.Pour the olive oil in stewpot. Preheat the olive oil at maximum temperature.When the oil temperature is ready, place the pieces of meat in the stewpot.Brown the meat lightly at both sides.Afterwards, add the onion and brown it lightly also.When the onion is ready add the tomato, the black pepper, the salt and 2 glasses f water.Cook all the ingredients for 1 hour and 15 minutes.If the meat isn't tender continue the cooking.If the pieces of meat are cooked, add the noodles and pour 2 glasses of water. Cook for 15 more minutes.If there is a need pour some water.
34Salt cod with garlic sauce INGREDIENTS1kgr cod (salted)1 can of beerall purpose flour1 teaspoon baking powder5 cloves garlic6 large potatoes1 cup water (prefer the broth of the potatoes)salt1 teaspoon lemon juice3 tablespoons olive oilMETHODPut for almost 24 hours cod in enough water to leave the salt (change the water about 3 times).Prepare the potato-garlic puree:Peel and boil potatoes in salted water.Mash the garlic.Puree the potatoes in the blender and add some of the potato broth and stir until it gets a smooth texture.Pour the mashed potatoes into a large bowl, add the mashed garlic and stir.Add the olive oil and the lemon juice and stir.Prepare the batter:In a bowl, add the beer, the baking powder, some salt (if needed), stir the mixture and slowly add the flour until you make a firm batter.Remove the skin of cod and cut into chunks.In a pan put enough oil to heat up.Take a piece of cod, pass it from the batter and fry until it gets a golden color on all sides.Place the fried pieces of cod in a kitchen paper to remove the excess oil and serve.
35Roasted lamb or goat offals (gardoumba) with potatoes INGREDIENTS2-3 lamb tripe, cleaned1kgr lamb casings1 head garlic1kgr potatoes1/4 cup olive oilsalt, pepper, oreganoMETHODTake the tripe and cut into thick strips (about 10cm thick).Roll them and tie the casings knitting around.Continue until tripe and casings finish (alternatively you can make a big gardouba).In a saucepan, add the gardouba and cover with water.When it starts boiling remove foam, add salt, pepper, garlic and cook until it becomes soft and can be eaten.When it is ready, remove from the saucepan and add to the saucepan the potatoes, olive oil and let potatoes to boil.Shortly before potatoes are ready, place them in a baking pan with the gardouba and broth, sprinkle with oregano and bake in oven at 180°C-200°C until golden brown.
36Potato salad INGREDIENTS 2-3 potatoes 1 onion cut into small cubes 2 tablespoons vinegar2 tablespoons mayonnaise2-3 tablespoons olive oiloreganosalt, pepperMETHODPeel potatoes and boil them.In a bowl cut the potatoes into large pieces.Add the onion, and make a souse with salt, oregano, vinegar, mayonnaise and olive oil.Pour over the salad with the sause and the Potato salad is ready.
37Greek Country Salad (Horiatiki Salata) INGREDIENTS1-2 red tomatoes1/2 cucumber1/2 green pepper1 onion2-3 tablespoons olive oil60gr feta cheese5-6 Olivessalt, pepper, oreganoMETHODIn a bowl you cut the tomatoes into thick slices.Cut the cucumber and the pepper into thin slices.Cut onion rings.Add salt, pepper and stir.Add the feta cheese and sprinkle with oregano and olive oil.Decorate with olives.
38Stuffed cabbage leaves INGREDIENTS1 big cabbage500gr minced250gr rice (Carolina)1 bunch green onions (chopped)1-2 large dry onions (chopped)1 bunch dill (chopped)1/2 bunch fresh mint (chopped) or 1 tablespoon dried mint (chopped)1/2 bunch parsley (chopped)1/2 teaspoon of oregano1 cup olive oilsalt and pepperMETHODTake the cabbage and cut the stem in conical shape with sharp knife to make a hole and then put it as it is, in hot salted water to boil for 4′-5′.Remove from the pot and try to pull one by one sheets (keep some of the outer sheets, 2-3 leaves). Each sheet cut with a knife in two or three pieces by removing the thick stalk in the middle.In a large bowl, put the mince, rice (washed), onions (fresh and dried), mint, dill, parsley, oregano and half of the olive oil and stir well to mix.Place in each piece of sheet and add 1 tablespoon of the mixture and shaped in roll, folding the sides inward to prevent the filling to go away.In a clean saucepan, put the remaining olive oil and strew the whole sheets that you have kept by the cabbage.Above the leaves place the rolled cabbage, roundly and on layers.When you have done, cover top with a plate upside down (not jump and cooking).Add water until covered and boil over medium heat for 35′-45′.
39Stuffed Vine Leaves (Dolmades) INGREDIENTS1/2kgr vine leaves1/2kgr rice (Carolina)10 green onions2 onions, choppedDill (chopped)Mint (chopped)1.5 cup olive oilSalt, PepperMETHODIn a saucepan put enough water and when it starts to boil add the vine leaves and let it boil for 3 minutes and let it dry.In a saucepan put 1 cup of olive oil and saute green onions, onions, rice, dill, mint, salt and pepper, stir and add 1/2 cup water.Βoil rice for 10 minutes and let it get cool.At the bottom of a pot put some vine leaves (not to stick the stuffed vine leaves).On each vine leaf add mixture (using a teaspoon) and wrap it carefully.Place the wrapped vine leaves round in a pot.Add 2 cups hot water over stuffed vine leaves and put a heavy plate so they not fall apart.Simmer food for 50 minutes (until rice is cooked).If necessary add a little water.
40Stuffed Vegetables (Gemista) INGREDIENTS6 red ripe tomatoes4 green peppers2 medium onions chopped1-2 garlic cloves ground1 bunch of parsleya bit chopped mint1 grated zucchini1/2 a glass of olive oil10 tablespoons rice carolina (we need the same number of spoonfuls of rice as the number of gemista we want to stuff)salt, pepper, oreganoMETHODWash the tomatoes and peppers.Cut a lid from the top of the peppers and throw the seeds.Cut a lid from the top of the tomatoes, and remove the inside part of the tomatoes with a spoon and pour it into a bowl.Place the tomatoes and peppers upright in a pan.We take half of the inside part of tomatoes we have kept and finely chop with a knife in a large bowl.Add onions, garlic, parsley, mint, zucchini, rice, oregano, salt, pepper and half the oil and mix well.With a spoon, fill the tomatoes and peppers (do not stuff the gemista up too the top because the rice swells during the baking) and place the lids.Pour over stuffed tomatoes and peppers on top of them with the remaining olive oil remaining, tomato inside parts and some water.Cover the pan with foil and bake at 200 oC for 1,5 h-2h.
41Hearty Bean Soup (Fassolada) INGREDIENTS500gr medium beans2-3 carrots cut in washers1 onion, chopped2-3 celery stalks (cut into pieces or whole if you want to remove at the end)1/2 cup olive oil4 tomatoes, pureedparsleysalt, pepperMETHODIn a large bowl, add hot water with some salt and add and leave the beans for 12 hours to rise.Drain beans and place in a pressure cooker with carrots, onion, celery, olive oil, tomatoes, parsley and 3-4 cups water.Close the pressure cooker and let the ingredients boil for about 20′ (time is proportional to the pressure cooker, so cook as you usually cook legumes).When cooking time finished, let the pressure cooker to cool, open it, add some salt if needed and pepper and put it again to the heat to boil for 10′ so the broth thickens.
42Creamy Cheesy Baked Pasta with Meat (Pastitsio) INGREDIENTS500gr Spaghetti N.3800gr minced veal2 onions grated1 clove garlic3-4 chopped tomatoes1 / 3 cup red wine1 / 4 cup olive oilcinnamon (grated), clove (grated) nutmeg (grated), salt, pepperINGREDIENTS for spread the pan2 tablespoons fine semolina (or grated toast)1 tablespoon butterINGREDIENTS for béchamel sauce1kgr milk4-5 large tablespoons all-purpose flour1 cube meat broth (or 1 teaspoon salt)METHOD1. Preparation of mincedIn a pot add the oil to heat up.Add the onion and garlic to wither.Add the mince, chop with a fork and stir well to change color.Add the wine and when alcohol evaporates add tomato and spices and stir.Cook until dry. (Be careful not stick to pan)2, Preparation of béchamel sauceWe keep half cup milk and beat in mixer with the flour.Boil milk into a pot with butter and cube meat broth (or 1 teaspoon salt).Once it starts boiling add the mixture from the mixer and stir with a wire strike quickly until it thickens.The béchamel sauce is ready.3. Boil pasta in salted water and drain well.Grease a baking pan with 1 tablespoon butter and sprinkle with semolina (or toast) and place one layer of pasta, then one layer of mince, again one layer of pasta and then on top of the béchamel sauce.Bake in preheated oven at resistors to 180oC-200oC for 1,5 h.
43Lentil Soup INGREDIENTS 1 cup lentils (washed and cleaned) 1 large onion (chopped)2 bay leaves (washed)1/3 cup olive oil2 medium tomatoes (pureed)2.5 cups waterSalt and pepperMETHODAdd the lentils, the onion, the bay leaves, the olive oil and the water in a pressure cooker.Close it and let it boil for 20′ (depending on the pressure cooker).Open the pressure cooker, add the tomatoes, salt and pepper and let it boil again for 10′-15′ until it thickens.The food is ready to be served.
44Moussaka with Eggplant (Moussakas) 1/2 INGREDIENTS5 large eggplants5-6 large potatoes4-5 large zucchinioil for frying800gr minced meat (beef or pork)2 large onions (chopped)2-3 cloves garlic (chopped)2-3 tomatoes (chopped and drained)1/2 glass of wine, wineSalt and pepperpaprika (as we)1/2 teaspoon cinnamon (grated)1/4 teaspoon cloves (grated)1/4 teaspoon nutmeg (grated)INGREDIENTS FOR CREAM-Béchamel1lt milk4 tablespoons all-purpose flour1 stock cube or a little bit of salt1 tablespoon butterMETHOD1. prepare the vegetables:Wash the eggplants, cut them into thick slices 1cm-1,5cm, salt them enough and leave them for 30 minutes.Then wash them with water and squeeze them (not too hard).Fry in hot olive oil without browning and put them on absorbent paper to remove the superfluous oil.Wash the zucchini, peel potatoes and slice them in thinner slices than eggplant.Add little salt and fry them without browning and put those on absorbent paper to remove the superfluous oil.2. prepare the minced meat:Saute onion in their liquid and add the minced meat and stir with a fork to make small pieces.When it changes color, add the wine and stir until the alcohol is gone.Add tomatoes, spices, salt and pepperMix well and let them cook until the juice is gone and minced meat to be dry with no sauce and oil.continued
45Moussaka with Eggplant (Moussakas) 2/2 3. prepare the cream-béchamel :In 100ml cold milk dissolve well the flour (you can use a blender).Add the remaining milk in a saucepan and let it boil with the stock cube (or a little bit of salt) and butter.Then stir with whisk until boiling.Once boiling, add the milk mixture to the flour and continue stirring with the whisk slowly until clot and remove from heat.4. prepare the moussaka in the pan:In a deep pan or Pyrex (about 7cm deep) spread the potatoes first, then the eggplants and at the end the zucchini.Add the minced meat on top and poured good to go everywhere.Finally add the cream-béchamel to cover the mince.Cover the pan with foil and bake in moderate oven (180oC-200oC) for about 1h.After 1h, remove the foil and leave for 5′-10′ to get a little color.Serve once cool enough to be cut into pieces.
46Roasted Lamb with Potatoes INGREDIENTS1.5kgr lamb into portions2krg potatoes peeled and chopped8-10 cloves garlic purified2 tablespoons mustard2 lemons (juice)3/4 glass olive oil1 bottle beersalt, pepper, oreganoMETHODSprinkle the lamb with salt, pepper and oregano.Mix and potatoes in a bowl with salt, pepper and oregano.In a baking pan place the lamb, the potatoes and the garlic.In a bowl put the mustard, a little water, olive oil and mix.Add the mixture over the potatoes and lamb.At the edge of the baking pan and pour the beer and then shake gently so beer goes everywhere.Cover the pan with foil and bake at 200oC for 2h.Remove the foil, add lemon juice and cook 10′ more.
47Sweet Egg Bread (Tsoureki) 1/2 INGREDIENTS FOR TWO BIG BRIOCHEFor the yeast125gr. Robin Hood flour (sifted)50gr. fresh yeast or 8 gr. yeast powder150gr. lukewarm water1/2 teaspoon sugarFor the dough175gr. sugar2 large eggs150gr. milk80gr. butter or margarine500gr. Robin Hood flour (sifted)1/4 teaspoon saltZest of 1/2 orangeZest of 1/2 lemon1 vanilla4 mastic crystals7-8 seeds machlepi1 egg to spread the brioches
48Sweet Egg Bread (Tsoureki) 2/2 METHODFor the yeastIn a bowl add the water, the sugar and the yeast.Stir to dissolve and add the sifted flour.Mix well until it becomes a liquid yeast.Cover and leave for 1hour in a warm place.For the doughIn a saucepan add the milk and the sugar and heat for 1-2 minutes and stir until the sugar melts.In another saucepan melt the butter.In a mortar beat the machlepi and the mastic with 1/2 teaspoon sugar until they become powder.In a large bowl add the milk, the eggs (slightly beaten), the zest (orange and lemon), the herbs, the yeast and knead adding flour gradually.Next to you, you must have the saucepan with the butter and incorporate the yeast with a tablespoon gradually.The dough should be soft, pliable, “chewy” and does not stick to hands.Cover and place the bowl in a warm place for an hour to double.After 1 hour knead lightly and let it rise again.This process make it two more times and you must be precise in time to avoid rising too much the dough!Knead lightly and divide the dough into two equal amounts.Shape the buns in the shape you want, to lightly floured surface.Place them on baking tray, which you cover with baking paper.Preheat oven to 35oC and put in the brioches for 30 minutes.Brush surface with the egg, which has been beaten lightly with 2 tablespoons water.Bake at 170oC for about 40 minutes.
49Baklava Pastry (Baklavas) 1/2 IngredientsFor the baklava:500gr of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)500gr of phyllo dough1 cup of butter, melted1/3 cup of sugar1 teaspoon of ground cinnamon1/3 teaspoon of ground clovesFor the syrup:1 cup of water1 cup of sugar1/2 cup of honey2 tablespoons of lemon juice1 cinnamon stickFinely ground pistachios for garnish (optional)
50Baklava Pastry (Baklavas) 2/2 Method1 Lightly grease a 9x13 pan and set the oven to 180°C.2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.6 Cut into 24 equal sized squares using a sharp knife. Bake at 180°C for minutes or until lightly golden brown, and edges appear slightly crisp.7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.
51Honey Spice Cookies (Melomakarona or Phoenikia) INGREDIENTS1 cup corn oil1 cup olive oil1/2 cup orange juice1 orange zest1/2 cup brandy1 tablespoon of cinnamon1 tablespoon cloves1/2 teaspoon cokking soda1/2 teaspoon baking powderall purpose flourINGREDIENTS FOR THE SYRUP1 cup sugar1 cup honeyMETHODIn a bowl, add all ingredients, except from the flour and stir to make a mixture.Gradually add the flour and knead to make a moderate dough.Make any shape you like and bake them at 180oC until golden brown and let them cool.In a saucepan add the ingredients for the syrup and boil them for 5 minutes.Remove the foam and add melomakarona for about 1′-2′ into the syrup.Sprinkle on top with chopped walnuts.
52Semolina Pudding (Halvas) INGREDIENTS500gr fine semolina1 glass of olive oil (not very big glass)1 tablespoon butterfor the syrup4 cups sugar5 cups water3-4 orange peel1 stick cinnamon2 small clovesfor dressingcinnamon (powdered)METHODIn a saucepan add the ingredients for the syrup to boil.In large saucepan put oil and margarine to burn and then add semolina.Stir constantly with wooden spoon until roasted and become golden-brown color.Remove from heat, and after removing the lemon peel, add the syrup to the semolina with a deep scoop slowly, stirring constantly, careful enough not to burn because semolina will be boiling.When finished syrup place again halva on low heat and stir for 3′-4′.Place in cooking form and let cool for 3h-4h.
53Sugared Almond Cookies (Kourabiethes) INGREDIENTS2 teacups fresh butter2 tea cups blanched almonds, cut into pieces, and roasted3/4 teacups sugar2 egg yolks1 cup of coffee brandy1 coffee cup rosewater1/2 teaspoon baking powderall-purpose flouricing sugar for dustingMETHODKnead all the ingredients sequentially adding flour until the dough is soft.Knead with your hands any shape you want and bake in preheated oven at 180oC for 30 minutes.Allow to cool slightly and add 1 drop of rosewater on each piece.In a large, wide bowl, add enough icing sugar and carefully add the kourabiethes and sprinkle with icing sugar on all sides.Allow to cool completely and place on platter.
54Spoon sweets This recipe is especially for sweet cherry with syrup INGREDIENTS1kgr cherries (tight)1kgr sugar300gr waterfew drops of lemon juicevanilla1 tablespoon lime wetMETHODIn a bowl, dissolve well lime in 2kgr-3kgr of water and then strain.In this mixture place the cherries and leave for 2h-3h, stirring often.Then wash thoroughly cherries and remove the seeds.In a saucepan put the cherries and the sugar and leave overnight.The next day, add water and boil for 1h-1.5h up to tie the syrup.In the end, add the vanilla and lemon drops and cover for 2h-3h the saucepan to melt granules of sugar fortunes.To avoid sugarcoat, after cooling take with a spoon a little syrup and let it fall into the saucepan. If the drop is fat when it falls in the syrup is okay. If not you have to boil it again for a while to tie up well and not spoil.
55Bougatsa Pie INGREDIENTS 6 pastry sheets icing sugar cinnamon powder 2-3 tbs melted butter for greasing the sheetsIngredients for bougatsa’s sweet cream500ml milk1/3 cup of fine and coarse semolina1/3 cup sugar (if you want cream to be more sweet or you are going to eat the pie without icing sugar, add 2-4 tsp more sugar)2 tbs melted butter2 eggs (optional)Vanilla or grated orange or grated lemonMETHODHeat in low heat the milk.Add like a rain the semolina and stirring constantly.Add the sugar, let boil, stirring constantly, and before the cream thickens remove from heat.Allow to cool slightly, add the beaten eggs, stir, and when it is cool enough you can make the pie.Butter a baking pan equal to the width of the sheets.Lay the 4 sheets greasing each one and ensuring that protrude from it so that if folded inwards can cover the filling.Pour the sweet cream on the top of the sheets into the pan and fold the sheets that protrude inwards slightly greasing each sheet.On the top add the two remaining sheets, forcing with the oiled brush to get in the side of the bougatsa.Bake at 160 C, about 30′-45 ‘, depending on your oven, until golden sheets.
56Apple pie Ingredients for the dough 2 cups all-purpose flour 1/2 cup milk (or if you are fasting replace with water)1/4 cup olive oil1/4 cup margarine1 teaspoon sugarIngredients for filling5-6 (red, green or any kind) apples1/2 cup sugar1 cup walnuts (cleaned)raisins (white and black)cinnamon (crushed)clove (crushed)METHODIn a large bowl, mix all the ingredients of the dough and knead until the dough is soft.Open it by hand into baking pan (without oil) slowly up the sides and lift up to make a corner (about 1 finger in height) so the stuffing is not spill.With a fork make holes in some places and bake at 180oC-200oC for 15′.Peel apples and cut into thin slices.In a pot put the chopped apples and sugar and allow until sugar melts.Add walnuts and raisins and let it cook until the apples soften and the fluids evaporate.Add a little cinnamon and a little clove and stir gently.Pour the mixture over the half roasted dough and spread to go across the surface and continue baking at 180oC-200oC for 30′ until the filling is golden brown.
57Marmalades (jams) This recipe is especially for strawberry marmalade INGREDIENTS1kgr strawberries400gr sugar3 drops of lemonMETHODWash and clean strawberries.Cut strawberries into small cubes and put them in a saucepan.Add the sugar and let it boil over medium heat.Stir frequently and remove the foam.When you remove all the foam, add the lemon drops, continue cooking (about 20′-30′) and don’t forget to stir frequently in case to not stick on the saucepan.When the syrup thickens, take a little syrup with a spoon and let a drop to fall on a plate. If the drop do not spread, the jam is ready. Remove from the heat and let it cool.Put the jam into sterile jars and keep in the closet.When you open the jar keep it in the refrigerator.
58Milk Pie INGREDIENTS FOR THE DOUGH 3/4 kgr all purpose flour 1/4 cup of tea olive oilsaltwater (as much as needed to make a soft dough)INGREDIENTS FOR CREAM1lt milk120gr fine semolina250gr sugar2 eggsorange zestlemon zest150gr margarineMETHODPrepare the dough.Knead all the ingredients for the dough and leave for 30′ about to rest.Prepare the cream.In a saucepan add the milk, the semolina, the sugar, the eggs (lightly beaten), the orange zest, the lemon zest and the margarine, and boil until the mixture thickens slightly.Leave the cream to cool slightly.Make 5 sheets from the dough and add the 3 sheets into the baking pan greasing with olive oil between.Add the cream in the baking pan, and sprinkle with cinnamon (powder).Add the remaining sheets in the baking pan.Sprinkle the pie with a little water and bake at 180oC for 45 minutes or so.When baking finished, sprinkle with icing sugar and cinnamon (powder) on top.
59Boiled wheat (kollyva) INGREDIENTS2 pounds of hulled wheat7/8 cup of ground walnuts7/8 cup of ground blanched almonds1 1/3 cups of crushed toasted sesame seeds2 1/4 cups of ground chickpeas (or chickpea meal or flour)seeds from 1 pomegranate1 pound of confectioner's sugar1/3 cup + 2 tablespoons of raisins2 1/2 teaspoons of ground cinnamon2 1/2 teaspoons of ground cloves2 1/2 teaspoons of finely chopped parsley3 1/2 tablespoons of sea salt5-6 lemon leavesJordan almonds (koufeta)Silver drageesMETHODWash the wheat well. Boil in plenty of water for minutes and drain. Transfer to a large pot and add fresh water, covering the wheat plus 10CM. Boil until the wheat kernels open (in a pressure cooker, this takes about an hour; in a regular pot, at least 2 hours).When the wheat is done, stir in the salt, cook for another 2 minutes and remove from heat.Place the lemon leaves in the bottom of a colander and add the cooked wheat on top to drain.Spread the wheat and lemon leaves out on a clean white towel laid out on a marble or stone surface to dry (about 4-5 hours).Combine ground cinnamon and cloves to mix well.When the wheat is completely dry, add remaining ingredients and mix well. Place on doilies on a tray and decorate with Jordan almonds and silver dragees according to church custom.
60Custard filled pastry (galaktompoureko) INGREDIENTS6 cups whole milk1 cup semolina flour3 1/2 tablespoons cornstarch1 cup white sugar1/4 teaspoon salt6 eggs1/2 cup white sugar1 teaspoon vanilla extract3/4 cup butter, melted12 sheets phyllo dough1 cup waterMETHODPour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.Preheat the oven to 75 degrees C.Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
61Traditional dishes of our countries Blue Sky Green LeafTraditional dishes of our countriesGo to main menu
62Traditional Polish Dishes Funded by EU Comenius Education and Culture Lifelong learning programme
63HUNTER’S STEWFunded by EU Comenius Education and Culture Lifelong learning programme
64HUNTER’S STEWBigos , known as a Hunter's Stew, is a traditional meat stew typical of Polish cuisine, considered to be the Polish national dish. Ingredients 2 kg of sauerkraut, washed and drained; 2 kg of white cabbage, shredded; 1 kg of sausage, sliced into pieces; half a kgof smoked ham, cubed; ½ kg smoked pork, cubed; ½ kg bacon, chopped; dried mushrooms; 1 tomato, cubed; 1 onion, diced; 2 cloves garlic, minced; 1 tsp allspice; 2 bay leaves;: 1 tbsp peppercorns. Directions Prepare the ingredients as listed above. Simmer the cabbage until soft (1/2 to 1 hour), then drain. Meanwhile, cook the bacon and set aside, preserving the fat. In the bacon fat sauté the onions and garlic, and brown the remaining meat except the sausage. Combine all ingredients in a pot and cook: in a slow cooker, set on "low" for 5–10 hours; on the stove, cook briefly on medium and then simmer 2–3 hours.Funded by EU Comenius Education and Culture Lifelong learning programme
65DUMPLINGSFunded by EU Comenius Education and Culture Lifelong learning programme
66DUMPLINGSIngredients Pierogi (polish name) may be stuffed with mashed potatoes, cheese, cabbage, sauerkraut, meat, mushrooms, spinach, a fresh fruit filling, such as cherry, strawberry, berry, raspberry, blueberry, peach, plum, or apple Preparation The dough, which is made simply by mixing flour and warm water, is rolled flat and then cut into circles using a cup or a glass. The filling is placed in the middle and the dough folded over to form a half circle. The dumplings are boiled until they float, drained, and sometimes fried or baked in butter before serving. They can be served with melted butter, sour cream, or garnished with small pieces of fried bacon, onions, and also mushrooms.Funded by EU Comenius Education and Culture Lifelong learning programme
67BEETROOT SOUPFunded by EU Comenius Education and Culture Lifelong learning programme
68BEETROOT SOUPIngredients - 1 kilogram of beets, 2 carrots, 2 parsleys, half a celery, salt, pepper, 1 slice of bread, 5 parts of garlic, 1 spoon of sugar Preparation The ingredients are cooked for some time together to produce a clear broth (when strained), and the soup is then served as boullion in cups. Barszcz (Polish name) in its strictly vegetarian version is the first course during the Christmas Eve feast, served with ravioli-type dumplings called uszka ( "little ears") with mushroom filling. Typically, this version does not include any meat ingredients.Funded by EU Comenius Education and Culture Lifelong learning programme
69CHICKEN SOUPFunded by EU Comenius Education and Culture Lifelong learning programme
70CHICKEN SOUPIngredients one chicken, two carrots, two parsleys, a celeriac, one leek, one onion, salt, pepper, allspice, bay leaf. Preparation Wash the chicken and put into the pot, pour cold water, boil. Then throw into the pot bay leaves and allspice, salt, pepper. Next add carrots, parsleys, celeriac and leek. You can also add an onion. Serve it with pasta.Funded by EU Comenius Education and Culture Lifelong learning programme
71BREADED PORK CHOPFunded by EU Comenius Education and Culture Lifelong learning programme
72BREADED PORK CHOPKotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop. Pork tenderloin is cut into 1 inch slices and pounded with mallet until it becomes thinner and soft. Eggs and spices are combined on a separate plate and lightly beaten. The meat is dipped in flour, then in egg, and then covered in breadcrumbs. The oil is heated in a frying pan till it starts to sizzle and the meat is placed onto it, then turned over a couple of times. Served hot. Kotlet schabowy can be served with mashed potatoes, rice or pasta, pierogi, fried mushrooms, cooked vegetables, with salads or with coleslaw.Funded by EU Comenius Education and Culture Lifelong learning programme
73CHEESECAKEFunded by EU Comenius Education and Culture Lifelong learning programme
74CHEESECAKECheesecake is a dessert consisting of a topping made of soft, fresh cheese, usually on a crust or base made from biscuit, pastry or sponge cake. They may be baked or unbaked. Cheesecakes are usually sweetened with sugar and may be flavored or topped with fruit, nuts, fruit sauce and/or chocolate. Ingredients – cottage cheese, eggs, sugar, flour, baking powder, butter, Mix all the ingredients in a bowl then put the pastry into an oven (temperature degrees) and bake for about 50 minutes.Funded by EU Comenius Education and Culture Lifelong learning programme
75POPPY SEED CAKEFunded by EU Comenius Education and Culture Lifelong learning programme
76POPPY SEED CAKEThe dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange. The poppy seed filling contains ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes sugar is substituted for a tablespoon of apricot jam.Funded by EU Comenius Education and Culture Lifelong learning programme
77OSCYPEK CHEESEFunded by EU Comenius Education and Culture Lifelong learning programme
78OSCYPEK CHEESEA smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Since 2007 Oscypek is a protected trade name under the EU's Protected Designation of Origin geographical indication. Oscypek is made using salted sheep's milk, with the addition of cow's milk strictly regulated by the protected recipe. Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle-shaped forms in decorative shapes. The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 daysFunded by EU Comenius Education and Culture Lifelong learning programme
79Traditional dishes of our countries Blue Sky Green LeafTraditional dishes of our countriesGo to main menu
80Traditional Turkish dishes Funded by EU Comenius Education and Culture Lifelong learning programme.