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MANTI

ESEN IŞIK COŞANAY-

GAZİ ANATOLIAN HIGH SCHOOL

LET'S LEARN ABOUT A TURKISH FAMOUS RECIPE 'KARNIYARIK'

WE HOPE THAT YOU LIKE AND TRY IT BECAUSE IT IS DELICIOUS AND HEALTHY

BERNA ÇETİN-

ARİF NİHAT ASYA ANATOLIAN HIGH SCHOOL

HERB AND VEGETABLE OMELETTE(STRATA)

INGREDIENTS

8 large eggs

½ cup milk

2 tbsp oil

¼ cup chopped vegetable scraps (tomatoes, red bell peppers, mushrooms, onion, etc…)

4 tbsp leafy herbs (parsley, cilantro, oregano)

Salt and Pepper to taste

you'll also need 1-2 cups of leftover bread, cubed

Chop the vegetable scraps nto small pieces. Finely chop the herbs. Whisk the eggs with the milk until well combined. For an omelette, skip to step #4. For a strata, add the cubed leftover bread and mix well with the eggs, vegetables and herbs. Pour the mixture into a greased oven dish. If you can, leave it in the fridge for the bread to soak up all the egg. Then bake for 45 minutes in a preheated 180 degree centigrade oven, or until nicely browned. For your standard omelette, drizzle the oil into a non-stick pan over medium-high heat. Pour the egg into the pan and add the vegetable scraps and herbs. Stir them into the egg and move the egg around in the pan so it cooks evenly. Flip the omelette over to cook evenly on both sides. Add salt and pepper to taste.

Michaela Široká- Pre Elementary -Elementary and Lower Secondary School -Jistebnice -Czechia

TOMATO AND CHICKEN CAESAR SALAD

1 cup of cubed leftover bread

½ tsp of granulated garlic

3 tbsp of grated parmesan

1 tbsp canola/rapeseed oil

1 and 1/2 cup leftover grilled or roasted chicken

8 cups of greens-including stems (kale, romaine, etc..)

2 cups of cherry tomatoes, halved

2/3 cup of Caesar dressing

6 tbsp shredded parmesanof

Make your croutons by tossing the cubed bread with oil, garlic, cheese. Evenly spread on an oven safe tray. Bake 375 degrees F for 5-6 minutes or until golden brown. Set aside. Prep the tomatoes, cut the greens including stem, and slice the grilled or roasted chicken. In a bowl, add all of the ingredients and toss thoroughly. Divide the mix between serving bowls or plates and serve.

Romana Svestkova-ZS A MS School Jistebnice Secondary School Jistebnice Czechia

Meatballs

Difficulty: Easy

Preparation: 20 min

Cooking: 30 min

Serves: 32 pieces

Cost: Low

Note + dough resting time (about 30 min.)

INGREDIENTS

Ingredients for 32 meatballs

Minned beef 350 g

Minned pork 150 g

Grated bread crumbs 60 g

Parmigiano Reggiano DOP to grate 80 g

Medium eggs 1

Fine salt to taste

Black pepper to taste

Parsley 1 sprig

for frying

Extra virgin olive oil to taste

To prepare the meatballs, in a bowl combine the minced beef and pork, the egg, the blended fresh breadcrumbs, the grated Parmigiano Reggiano DOP and the chopped parsley.

Season with salt and pepper and mix all the ingredients well, knead vigorously so as to obtain a homogeneous mixture. Let the dough rest for 30 minutes covered in the fridge. After resting, take the dough out of the fridge and with wet hands take 25 g of mixture and by rotating it between your hands give it a round shape. The first meatball is ready.

As you form them, place them on a tray. Heat about a finger of oil in a non-stick pan. The amount of oil should reach half of the meatballs. When the oil is hot, immerse the meatballs inside, being careful.

Brown the meatballs well on all sides, it will take about 6-7 minutes . At this point cover with a lid and cook for another 3 minutes, so that they also cook in the center. The meatballs are ready .

Grazia Formichetti

I.C. “Valle del Velino” Cittaducale, Rieti, Italia

Stuffed Vine Leaves - Turkish Dolma Recipe

If you are looking for a unique, flavorful, and fun snack idea or dinner recipe, then these Yaprak Sarma, Turkish style Vegetarian Stuffed Grape Leaves or Dolmas are perfect for you! They’re packed with mouth-watering Mediterranean flavors and a unique blend of spice that makes every bite better than the last!

ingredients

1kg pickled grape leaves, pickled in brine then washed and drained

4 medium onions, diced

2 cups rice, washed under cold water and drained

1 cup flat leaf parsley, chopped finely

1/2 cup olive oil

2 tablespoons tomato paste

1 tablespoon dried mint flakes

1/2 teaspoon black pepper

1/2 teaspoon sweet paprika

2 teaspoon salt

2tablespoons lemon juice

2 teaspoon sumac
2 diced tomatoes

2 cloves of garlic

DIRECTIONS

Dice the onions and sauté with olive oil and add rice and stir constantly for 5-10 minutes . Add the all spices, lemon ,salt and chopped parsley.After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.

Take off heat and let cool.And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder.Below is the process fully photographed.As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot.Lay all your dolmas side by side and tuck very tightly.

Transfer some more olive oil, juice of half a lemon and 2 cups of boiling water.Reduce the heat to medium low and simmer until all the water is absorbed Transfer to your serving dish and let cool.