TURKISH CUISINE

FATİH SULTAN MEHMET 

SCIENCE HIGH SCHOOL

Ingredients for Anchovy Rice Recipe

800 grams anchovy (bones removed)

2 pieces of onion

3 tablespoons of oil

2 tablespoons of olive oil

2 tablespoons of peanuts

2 cups baldo rice

2.5 cupshot water

1 tablespoon of currants (soaked)

½ dill

1 teaspoonsalt

½ teaspoon of black pepper

1 teaspoon dried mint

Tip of Anchovy Rice Recipe

Separate the bones and heads of the anchovies regularly, one by one. It is very important for the taste and visuality of the rice that the fish are removed as a whole without any damage. Use the currants after soaking and rinsing.

How to Make Anchovy Rice Recipe?

Fry the onions with the oil and olive oil.

Add the pine nuts, salt, pepper, dried mint, rice and raisins and fry for 3-4 minutes. Add boiling water and boil for 5 minutes on high heat, turn the heat down and let it brew.

Cover the casseroles you have greased with cornmeal and place the peeled anchovies in the casserole with their skins on the outside.

Finally, add the chopped dill to the stewed rice, mix and divide into the casserole dishes.

Cover them with anchovy and corn flour again and bake in the oven at 180 degrees for 25 minutes.

Turn the cooked anchovy pilafs upside down on a plate and serve, bon appetit!

ANCHOVY RICE

(HAMSİLİ PİLAV)

By Egefsm

Fatih Sultan Mehmet Science High School

Making the Peruhi (from Safranbolu Region) Recipe

The traditional food of our family and my hometown :) It is my favorite dish too. Even though I can't do it as well as my grandmother, it still satisfies her longing for homeland a bit :) I say try it.

We break the egg into the flour and obtain a dough that does not stick to the hand.

Then, with the help of a rolling pin, we roll out a thin dough.

We cut the dough that we have opened with the help of a knife so that it is square.

We put the yogurt mortar mixed with mint into the squares we cut and close it in the form of a triangle.

When all the dough is finished, we cook it in boiling water for 10 or 15 minutes.

When it is cooked, we pour the butter that we have heated on it and serve it hot.

PERUHİ   By  Elafsm

Fatih Sultan Mehmet Science High School

Ingredients of Peruhi (from Safranbolu Region) Recipe

4 glasses of flour

1 egg

salt, water

For inside;

1 bowl of strained yogurt

1 teaspoon mint

For the above;

2 spoonful butter

Very little oil

PERUHİ

TARHANA SOUP

INGREDIENTS

Tarhana soup is my absolute favorite soup in the world, and every time I drink it, it takes me back to my childhood and reminds me of the good old days. To prepare this unique flavor, first mix the dry tarhana powder in a glass of room-temperature water and leave it to soften. Meanwhile, melt the butter in a pot and sauté the tomato paste and optionally minced garlic until fragrant. Then, pour the softened tarhana mixture into the pot and add cold water or broth. Stir continuously without stopping until it comes to a boil to prevent clumping. Once the soup starts boiling, turn down the heat, add salt, black pepper, and plenty of dried mint, and let it simmer on low heat for about 10 minutes untilit thickens before serving hot.

TARHANA SOUP  by Omr_15t , Gzm15t , Rvznr15t , Brt15t

15 Temmuz Şehitleri Anatolian High School

GREEK QUISINE

3rd Lykeio Agion Anargyron 

                                           Eleni P.

Sweet Pumpkin from Chios

A dessert that is traditional not only in Chios

 but also in many other parts of Greece. 

The difference from other recipes is that here 

they use olive oil instead of butter.

Ingredients:

Preparation

Preparing the zucchini: Wash the zucchini, cut it into small pieces, and spread them out on a paper towel. Let them sit for 10–12 hours until they dry out and release all their moisture.

In a bowl, mix all the remaining ingredients together, except for the zucchini.

Line the bottom of the baking dish with the first 2 sheets of phyllo dough, then spread the zucchini mixture on top. Sprinkle with almonds, sugar, breadcrumbs, and cinnamon. Repeat the same process until all the phyllo sheets are used up.

Cut the zucchini pie into diagonal slices and drizzle 1 cup of olive oil evenly over it.

Bake in a preheated oven at 180°C for at least 1 hour, until the zucchini is thoroughly cooked. If the pastry browns too quickly, cover with aluminum foil.

It can be served hot or cold, plain or sprinkled with powdered sugar and cinnamon.

             3o Lykeio Agion Anargyron panagiotis

 
                              Traditional recipe from Greece

Zymaropita or Kasopita from Epirus Greece

Zymaropita originates from Epirus, a region of Greece. It is quick and easy to prepare and is eaten for breakfast, as an appetizer, a snack, or a light meal. 

Ingredients 

Servings: for a 38–40 cm baking pan 

-  1/2 kg all-purpose flour 

- 200 g unsalted butter, melted 

- 500 ml fresh whole milk 

- 200 g strained cow’s milk yogurt 

- 200–300 g feta cheese, crumbled 

- 3 eggs, well beaten 

- salt, freshly ground black pepper

3rd Lykeio Agion Anargyron

                 Sylia

ITALIAN QUISINE