eTwinning 2020
This e-book is dedicated to partner schools from Italy, Azerbaijan, Turkey and Ukraine.
Thank you dear partners for collaboration.

A z e r b a i j a n
Azerbaijanian cuisine is full of different types of greens and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, green beans. Rice and products made from flour are widely used in national cuisine. One of the most reputed dishes of Azerbaijani cuisine is plov from saffron-covered rice, served with various herbs and greens. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab.
Dolma - The traditional recipe calls for minced lamb or beef mixed with rice and flavoured with mint, fennel, and cinnamon, and wrapped in vine leaves or cabbage leaves . There are also sour sweet cabbage dolma and eggplant dolma. Qutab - A sort of pancake turnover stuffed with minced lamb, cheese, or spinach.
Dushbara in particular is a traditional Azerbaijani dish of dumplings made of dough and filled with ground meat and condiments. Made of unleavened dough squares filled with meat, dushbara type is similar to Russian pelmeni and Chinese wonton. Typical ingredients include flour, meat, onions, herbs, salt, black pepper and tomatoes. The dough for dushvara is made with flour, eggs, water, and salt, which is rolled into a thin layer, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt and thyme, is placed at the center of each square, and the corners of the dumpling are pinched and folded.
İ t a l y
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since the antiquity.Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all Italy. Italians like their ingredients fresh and subtly seasoned and spiced.In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular.Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce . In Southern Italy tomatoes, peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular.Ligurian ingredients include several types of fish and seafood dishes. Basil, nuts, and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard. Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce. In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine. Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes. Most pastas may be distinguished by the shapes for which they are named—penne, maccheroni, spaghetti, linguine, fusilli, lasagne, and many more varieties that are filled with other ingredients like ravioli and tortellini.
T u r k e y
Turkish Cuisine is always a pleasant surprise for the visitor. Being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals. Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Doner kebab is famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill.
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eTwinning 2020
This e-book is dedicated to partner schools from Italy, Azerbaijan, Turkey and Ukraine.
Thank you dear partners for collaboration.

A z e r b a i j a n
Azerbaijanian cuisine is full of different types of greens and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, green beans. Rice and products made from flour are widely used in national cuisine. One of the most reputed dishes of Azerbaijani cuisine is plov from saffron-covered rice, served with various herbs and greens. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab.
Dolma - The traditional recipe calls for minced lamb or beef mixed with rice and flavoured with mint, fennel, and cinnamon, and wrapped in vine leaves or cabbage leaves . There are also sour sweet cabbage dolma and eggplant dolma. Qutab - A sort of pancake turnover stuffed with minced lamb, cheese, or spinach.
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