Project Members

          - APPEZITERS -

Wild Asparagus Roast

(Yabani Kuşkonmaz Kavurması)

Ingredients

→    A bunch of wild asparagus

→    some  Olive oil

→    2  Onion

→  3 eggs

→  salt

→  red pepper

Recipie

Ingredients

.1 kg Eggplant                  ½ kg Green pepper

  .3 Onions                         .½ kg Tomatoes

.Ground red pepper        .Olive oil                    

.2-3 cloves of garlic          .1 bowl of yoghurt

.Pinch of salt

Recipe:

Nazlı: First, the eggplants are washed, the stems are cut ,mottled,and peeled, sliced horizontally into four pieces. Prepare eggplants to be fried lengthwise on a tray.

Doruk Kuzey:  Then the peppers, whose stems have been cut, are fried and placed on the eggplants scattered.

Aynur: Put some olive oil in a pot and fry the chopped onions until they turn pink. 

Efe: Then add in the  peeled and chopped tomatoes  and continue to roast. cook thoroughly by adding red pepper, salt and garlic on it.

Gözde:This prepared mixture is poured over the fried eggplant and peppers in the tray. 

Muhbet:  It is cooked for a while on low heat. In order to not burn the eggplants, the tray is turned over from time to time.

Melike:After it is cooked, it is taken on a serving plate and served with garlic yogurt.

Most popular Romanian appetizers

A vegetarian version of the classic Romanian meatballs, chifteluțe de ciuperci are mushroom balls. The mushroom balls or patties usually consist of ground mushrooms combined with onions, eggs, and crushed garlic cloves, seasoned with chopped parsley, dill, salt, and pepper.

    Limbă cu măsline is a traditional Romanian stew based on beef tongue and olives. The stew typically consists of slices of cooked beef tongue stewed with tomato sauce and pitted olives. It is usually seasoned with lemon juice and a handful of freshly chopped parsley or chives.

    Drob de miel

Although the ingredients and the methods of preparation may vary, drob de miel usually consists of a mixture of ground lamb offal, bread dipped in milk, chopped herbs, hard-boiled eggs, and vegetables, wrapped in lamb caul fat. The meatloaf is baked in the oven and can also be prepared with pastry sheets instead of lamb caul fat, a dish known as drob de mielînaluat. Due to its similarity to the Scottish haggis, this dish is often called Romanian lamb haggis.

MÜCVER

Ingredients:

-2 zucchinis    

-1 glass of flour   

-2 eggs

-1 teaspoon of salt    

-1 teaspoon of blackpepper

-1 teaspoon of ground red pepper

-2 cloves of garlic     

-1 bowl of yoghurt

-1.5 cups of olive oil

(Given ingredients are for 2 people and you can make additions.)

You want to eat Mücver but you are wondering "How many calories is mücver? Is calories of mücver high?" Here's calorie count and nutritional value of a classic zucchini mücver:

Calories:145 kcal (175g)

 Carbohydrate: 10 (g)

 Protein: 6.43 (g)  Fat: 8.82 (g) 

 Fiber: 2.13 (g)   Iron: 2.99

 Cholesterol: 98.21 (mg)

 Sodium: 168.47 (mg)

 Potassium: 381.36 (mg)

 Calcium: 72.95 (mg) 

 Vitamin A: 312.26 (iu)

 Vitamin C: 30.13 (mg) 

How to make Mücver?

•‌Grate the zucchinis or use food processor if you want.

•‌Firstly, chop two zucchinis small pieces and whisk them about one minute till they turn liquid texture.

•‌Then, whisk flour and eggs in another pot.

•‌Into the pot add black pepper, ground red pepper, salt and stir about one more minute.

•‌Into the mixture, add zucchinis that you blend in the blender. Afterwards, mix it again.

•‌Your Mücver batter is prepared.

•Heat olive oil in a frying pan.

•Pour tablespoon of batter in the pan.

•Fry on each side until the batter doesn't lose its softness.

Service Suggestion: These fritters can be dipped in garlic yoghurt. You can add onions, cheese, dill and parsley to your batter if you like.

        Main Course-Main Dish-

                             - Bigos -

Bigos is The tradicional dish od Polish cuisine.

We used to prepare this dish 4 days before some event.

                       Keskek

                (Keşkek/Aydın)

Ingredients:

-2 cups of wheat for ashora

-4 chicken cutlets

-4 cups of water

-1 tablespoon of salt

-1 teaspoon of black papper

-1 teaspoon of butter

-1 teaspoon of chili pepper

Firstly; wash the wheat, put it in to the pot and boil.

                       Recipie  

After the wheat boils, keep them wait half an hour. Next add the washed chickens to the pot.Add the salt, black papper and water.

Next, boil it again. Then whisk everything. finally roast butter and add on the food

THE BLESSED THISTLES WITH CHICKEN

RECIPE:

SILA: First,  clear and wash the blessed thistles.

Second, chop two  onions. Put three table spoons of olive oil into a pan and heat it. Add chopped onions and cook them for five minutes.

MERT: Next, put the chicken pieces into the pan and cook for about five minutes.  Add some salt.

ENFAL: Then,  squeeze the lemon, add  one tablespoon of flour and stir the mixture. 

İSMAİL EFE: After that, add the blessed thistles, some heat water  and the lemon-flour mixture  into the pan.

KEREM: Finally, cook it about one hour in low heat until it’s tender. Serve it hot and enjoy your meal. Yummy!

Materials Needed

80 dkg  lamb

2 cayenne pepper

1 dl oil

1 tablespoon of spanish papper 

1 tablespoon of flour

20 dag tomato

30 dag potato

1 dl white wine

1 bay leaf

10 dag onions

salt and papper 

        Soup: Slavonski čobanac -CROATIA

Materials Needed

1 glass of fine bulgur 

3 tablespoons of tarhana 

1 tablespoon of flour 

1/2 cup dried mint 

1 teaspoon of black pepper 

1 large onion 

1/2 pack of broth 

1 tablespoon tomato paste 

2 cloves of garlic 

1 bowl of yoghurt 

Sıkıcık Soup

Preparation of 

1 tea glass of hot water is poured into the fine bulgur and it is expected to rise.Tarhana, flour, black pepper and mint are added and mixed and a solid mixture is obtained. We roll the mixture with our hands, make small balls and put it on a tray, but don't forget to put flour on the tray first. In another pan, fry the onion, oil and tomato paste. 5 glasses of water are filled on it. The balls that we roll into the boiling tomato paste are thrown one by one (to prevent them from sticking). Bulgur balls are boiled over low heat until well cooked. If there is broth, it is mixed with broth. Thus, we get more flavor.

Presentation

The sauce is prepared by mixing crushed yogurt and crushed garlic in a small bowl. This sauce is poured over the soup served on hot plates.  

Ingredients                        Carrot soup

2 Lbs of carrots

2 potatoes

1 onion

1 celery

1 vegetable broth

j.e. olive oil                     Method

Peel the  carrots, cut them, then cut them into little pieces: so that the cooking is faster. Peel them, patate, wash them and cut them.

Yayla Soup; 

Add 2 glasses of yogurt, 1.5 tablespoons of flour, 2 teaspoons of salt and 2 tablespoons of lemon juice to the pot in which you will cook the soup and mix 1 egg yolk on the mixture, then mix it again, add 6 cups of cold water and boil over medium heat. When the soup begins to boil, add 1 tea glass of rice and let it boil again.

 Materials Needed

2 tbsp flour ,  1 egg,  ½ cup rice, washed  and drained,  1 ½ cup yogurt,  6 cups cold water , 1 cup hot water, 3+2 tbsp butter,  1 tbsp dried mint, 1 tsp salt to taste

Meanwhile, mix 2 tablespoons of olive oil and butter in a separate pan. Add 1 tablespoon of dried mint to it and remove from the heat. Pour the mixture you have prepared over the boiling soup. Stir well and turn off the stove. Your spring soup is ready, bon appetit!

Ceren Aydoğan/Nazilli Fen Lisesi

            -SALADS-

Ingredients

* 2-3 rusks

* Nettle or lettuce

* Scallion or onion

* 2 tomatoes

* 2 cucumbers

* 1-2 green peppers

* 1/4 bunch of parsley

* 1/4 bunch of mint

*Curd cheese or cottage cheese

* Olive oil