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Blue Sky Green Leaf 2011-2013 Traditional dishes of our countries Funded by EU Comenius Education and Culture Lifelong learning programme Slide 2 Traditional Funded by EU Comenius Education and Culture Lifelong learning programme. Bulgarian dishes Slide 3 Funded by EU Comenius Education and Culture Lifelong learning programme Slide 4 Represents 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 Slide 5 Slide 6 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 Slide 7 Slide 8 Ordinal 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 Slide 9 Slide 10 Bean 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 Slide 11 Slide 12 Lettuce 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 Slide 13 Tarator Traditional Bulgarian yogurt cold soup Funded by EU Comenius Education and Culture Lifelong learning programme Slide 14 Ingredients: 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 oil Preparation: 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 Slide 15 Tripe soup Tripe 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. Slide 16 Recipe Description: Classic soup with a spicy taste. Products: 1 / 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 pepper Preparation : 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. Funded by EU Comenius Education and Culture Lifelong learning programme. Slide 17 Bean soup Bean 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. Slide 18 Technology Technology Mature 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 Slide 19 Classic chicken soup 1. chicken (2 legs or chicken, or whatever you have) 2. 2 medium potatoes 3. one carrot 4. one small onion 5. a "nest" vermicelli 6. salt and pepper (optional) 7. bunch of parsley Funded by EU Comenius Education and Culture Lifelong learning programme. Slide 20 Moussaka Traditional Bulgarian dish with potatoes and minced meat Moussaka Traditional Bulgarian dish with potatoes and minced meat Funded by EU Comenius Education and Culture Lifelong learning programme Slide 21 Ingredients: 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 oil Preparation: 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 Slide 22 Panagurishte poached eggs (yaica po panagyurski) Funded by EU Comenius Education and Culture Lifelong learning programme Slide 23 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; Salt Instructions: 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 Slide 24 Kebapche Minced meat grilled sausage Funded by EU Comenius Education and Culture Lifelong learning programme Slide 25 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 Kebapche Minced meat grilled sausage Slide 26 Ingredients 1 packet of filo pastry (375 g) 1 medium butternut pumpkin (about 1.2 kg raw) 2 tea spoons cinnamon 1/4 tea spoon nutmeg 1/4 tea spoon ground clove 1 cup raisins 1 cup vegetable oil Preparation 1) 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 190C 6) 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 15020 minutes or until golden brown. 12) (Optional) Sprinkle with caster sugar. I didnt sprinkle mine, because I didnt 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 Slide 27 Ingredients 1/4 gallon milk 8 eggs 1/2 cup sugar a pinch of vanilla (optional) a pinch of cinnamon (optional) 10-12 small oven- proof cups Preparation Mix 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 Slide 28 Blue Sky Green Leaf 2011-2013 Traditional dishes of our countries Go to main menu Slide 29 Funded by EU Comenius Education and Culture Lifelong learning programme Slide 30 Rooster in wine INGREDIENTS 1 rooster in portions 1 onion (chopped) 2 cloves garlic (chopped) 1 glass of wine 1 cinnamon stick 4-5 spices 2 bay leaves 500gr tomato juice 3 fresh ripe tomatoes 1/2 cup olive oil 1 cup water 1 package spaghetti N.5 grated mizithra cheese for serving METHOD 1.In a sauce pan pour the olive oil and saute the portions of rooster. 2.Add garlic and onion and stir. 3.Add the wine, stir and wait until alcohol evaporates. 4.Then add all remaining ingredients (except from the pasta) and stir. 5.Cover the sauce pan and let the food simmer for 1 hour until the sauce thickens. 6.In another sause pan, boil the spaghetti. 7.In a plate, add some spaghetti, 1 postion of rooster, some sause and on top 8.add grated mizithra cheese. Slide 31 Fried pork meat (tigania) INGREDIENTS 1 kilo pork meat teaspoon salt teaspoon pepper wineglass Greek extra virgin olive oil wineglass wine METHOD 1. Rinse 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. 2. Pour the olive oil in the frying pan. 3. Set the stove temperature at 2,5/3. 4. Preheat the olive oil. When the olive oil temperature is ready add the pieces of meat in the frying pan. 5. Use a cooking spatula in order to fry all the pieces at all sides. 6. 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. 7. After the cooking remove the frying pan from the stove, cover it with the lid and leave it for 10 minutes to be cold. 8. Afterwards you are ready to serve. Slide 32 Roasted calf with pasta (giouvetsi) INGREDIENTS 1kgr soft calf in portions 1-2 onions chopped 1 clove garlic, finely chopped 1 / 3 cup olive oil 3-4 tomatoes grated in scrubber 1 / 4 teaspoon cinnamon (powder) 1 / 6 teaspoon cloves (powder) 1 / 6 teaspoon allspice (powder) 1 / 2 teaspoon sweet paprika salt, pepper 500gr orzo 1 / 2 cups red wine 5 cups hot water grated cheese for garnish (if you want) METHOD 1.In a pot, add olive oil and when it became hot, add the meat and stir from all sides until it gets gold. 2.Add the onion and garlic and stir until the onions soften (not to get gold) and add the wine. 3.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. 4.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 200C to resistors. 5.When it boils again in the oven, add the pasta, stir well and leave for 5 minutes. 6.After 5 minutes stir again and extinguish the oven and leave the pan in the oven for 15-20 until it thickens. 7.Serve in plate and sprinkle the grated cheese. Slide 33 Lamb with Greek noodles (hilopites) INGREDIENTS 1 kilo lamb meat 3 tomatoes 250gr. Greek noodles glass of extra virgin olive oil 1 onion - 1 tablespoon salt 1/3 teaspoon black pepper 4 glasses of water METHOD 1. Slice and dice the tomatoes and the onions. 2. Cut the pieces of meat in portions. 3. Rinse the meat and let it to dry. 4. Pour the olive oil in stewpot. Preheat the olive oil at maximum temperature. 5. When the oil temperature is ready, place the pieces of meat in the stewpot. 6. Brown the meat lightly at both sides. 7. Afterwards, add the onion and brown it lightly also. 8. When the onion is ready add the tomato, the black pepper, the salt and 2 glasses f water. 9. Cook all the ingredients for 1 hour and 15 minutes. 10. If the meat isn't tender continue the cooking. 11. If the pieces of meat are cooked, add the noodles and pour 2 glasses of water. Cook for 15 more minutes. 12. If there is a need pour some water. Slide 34 Salt cod with garlic sauce INGREDIENTS 1kgr cod (salted) 1 can of beer all purpose flour 1 teaspoon baking powder 5 cloves garlic 6 large potatoes 1 cup water (prefer the broth of the potatoes) salt 1 teaspoon lemon juice 3 tablespoons olive oil METHOD 1.Put for almost 24 hours cod in enough water to leave the salt (change the water about 3 times). 2.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. 3.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. 4.Remove the skin of cod and cut into chunks. 5.In a pan put enough oil to heat up. 6.Take a piece of cod, pass it from the batter and fry until it gets a golden color on all sides. 7.Place the fried pieces of cod in a kitchen paper to remove the excess oil and serve. Slide 35 Roasted lamb or goat offals (gardoumba) with potatoes INGREDIENTS 2-3 lamb tripe, cleaned 1kgr lamb casings 1 head garlic 1kgr potatoes 1/4 cup olive oil salt, pepper, oregano METHOD 1.Take the tripe and cut into thick strips (about 10cm thick). 2.Roll them and tie the casings knitting around. 3.Continue until tripe and casings finish (alternatively you can make a big gardouba). 4.In a saucepan, add the gardouba and cover with water. 5.When it starts boiling remove foam, add salt, pepper, garlic and cook until it becomes soft and can be eaten. 6.When it is ready, remove from the saucepan and add to the saucepan the potatoes, olive oil and let potatoes to boil. 7.Shortly before potatoes are ready, place them in a baking pan with the gardouba and broth, sprinkle with oregano and bake in oven at 180C-200C until golden brown. Slide 36 Potato salad INGREDIENTS 2-3 potatoes 1 onion cut into small cubes 2 tablespoons vinegar 2 tablespoons mayonnaise 2-3 tablespoons olive oil oregano salt, pepper METHOD 1.Peel potatoes and boil them. 2.In a bowl cut the potatoes into large pieces. 3.Add the onion, and make a souse with salt, oregano, vinegar, mayonnaise and olive oil. 4.Pour over the salad with the sause and the Potato salad is ready. Slide 37 Greek Country Salad (Horiatiki Salata) INGREDIENTS 1-2 red tomatoes 1/2 cucumber 1/2 green pepper 1 onion 2-3 tablespoons olive oil 60gr feta cheese 5-6 Olives salt, pepper, oregano METHOD 1.In a bowl you cut the tomatoes into thick slices. 2.Cut the cucumber and the pepper into thin slices. 3.Cut onion rings. 4.Add salt, pepper and stir. 5.Add the feta cheese and sprinkle with oregano and olive oil. 6.Decorate with olives. Slide 38 Stuffed cabbage leaves INGREDIENTS 1 big cabbage 500gr minced 250gr 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 oregano 1 cup olive oil salt and pepper METHOD 1.Take 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. 2.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. 3.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. 4.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. 5.In a clean saucepan, put the remaining olive oil and strew the whole sheets that you have kept by the cabbage. 6.Above the leaves place the rolled cabbage, roundly and on layers. 7.When you have done, cover top with a plate upside down (not jump and cooking). 8.Add water until covered and boil over medium heat for 35-45. Slide 39 Stuffed Vine Leaves (Dolmades) INGREDIENTS 1/2kgr vine leaves 1/2kgr rice (Carolina) 10 green onions 2 onions, chopped Dill (chopped) Mint (chopped) 1.5 cup olive oil Salt, Pepper METHOD 1.In 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. 2.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. 3.oil rice for 10 minutes and let it get cool. 4.At the bottom of a pot put some vine leaves (not to stick the stuffed vine leaves). 5.On each vine leaf add mixture (using a teaspoon) and wrap it carefully. 6.Place the wrapped vine leaves round in a pot. 7.Add 2 cups hot water over stuffed vine leaves and put a heavy plate so they not fall apart. 8.Simmer food for 50 minutes (until rice is cooked). 9.If necessary add a little water. Slide 40 Stuffed Vegetables (Gemista) INGREDIENTS 6 red ripe tomatoes 4 green peppers 2 medium onions chopped 1-2 garlic cloves ground 1 bunch of parsley a bit chopped mint 1 grated zucchini 1/2 a glass of olive oil 10 tablespoons rice carolina (we need the same number of spoonfuls of rice as the number of gemista we want to stuff) salt, pepper, oregano METHOD 1.Wash the tomatoes and peppers. 2.Cut a lid from the top of the peppers and throw the seeds. 3.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. 4.Place the tomatoes and peppers upright in a pan. 5.We take half of the inside part of tomatoes we have kept and finely chop with a knife in a large bowl. 6.Add onions, garlic, parsley, mint, zucchini, rice, oregano, salt, pepper and half the oil and mix well. 7.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. 8.Pour over stuffed tomatoes and peppers on top of them with the remaining olive oil remaining, tomato inside parts and some water. 9.Cover the pan with foil and bake at 200 oC for 1,5 h-2h. Slide 41 Hearty Bean Soup (Fassolada) INGREDIENTS 500gr medium beans 2-3 carrots cut in washers 1 onion, chopped 2-3 celery stalks (cut into pieces or whole if you want to remove at the end) 1/2 cup olive oil 4 tomatoes, pureed parsley salt, pepper METHOD 1.In a large bowl, add hot water with some salt and add and leave the beans for 12 hours to rise. 2.Drain beans and place in a pressure cooker with carrots, onion, celery, olive oil, tomatoes, parsley and 3-4 cups water. 3.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). 4.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. Slide 42 Creamy Cheesy Baked Pasta with Meat (Pastitsio) INGREDIENTS 500gr Spaghetti N.3 800gr minced veal 2 onions grated 1 clove garlic 3-4 chopped tomatoes 1 / 3 cup red wine 1 / 4 cup olive oil cinnamon (grated), clove (grated) nutmeg (grated), salt, pepper INGREDIENTS for spread the pan 2 tablespoons fine semolina (or grated toast) 1 tablespoon butter INGREDIENTS for bchamel sauce 1kgr milk 4-5 large tablespoons all-purpose flour 1 cube meat broth (or 1 teaspoon salt) 1 tablespoon butter METHOD 1. Preparation of minced 1.In a pot add the oil to heat up. 2.Add the onion and garlic to wither. 3.Add the mince, chop with a fork and stir well to change color. 4.Add the wine and when alcohol evaporates add tomato and spices and stir. 5.Cook until dry. (Be careful not stick to pan) 2, Preparation of bchamel sauce 1.We keep half cup milk and beat in mixer with the flour. 2.Boil milk into a pot with butter and cube meat broth (or 1 teaspoon salt). 3.Once it starts boiling add the mixture from the mixer and stir with a wire strike quickly until it thickens. 4.The bchamel sauce is ready. 3. Boil pasta in salted water and drain well. 1.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 bchamel sauce. 2.Bake in preheated oven at resistors to 180oC-200oC for 1,5 h. Slide 43 Lentil Soup INGREDIENTS 1 cup lentils (washed and cleaned) 1 large onion (chopped) 2 bay leaves (washed) 1/3 cup olive oil 2 medium tomatoes (pureed) 2.5 cups water Salt and pepper METHOD 1.Add the lentils, the onion, the bay leaves, the olive oil and the water in a pressure cooker. 2.Close it and let it boil for 20 (depending on the pressure cooker). 3.Open the pressure cooker, add the tomatoes, salt and pepper and let it boil again for 10-15 until it thickens. 4.The food is ready to be served. Slide 44 Moussaka with Eggplant (Moussakas) 1/2 INGREDIENTS 5 large eggplants 5-6 large potatoes 4-5 large zucchini oil for frying 800gr 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, wine Salt and pepper paprika (as we) 1/2 teaspoon cinnamon (grated) 1/4 teaspoon cloves (grated) 1/4 teaspoon nutmeg (grated) INGREDIENTS FOR CREAM-Bchamel 1lt milk 4 tablespoons all-purpose flour 1 stock cube or a little bit of salt 1 tablespoon butter METHOD 1. 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 pepper Mix well and let them cook until the juice is gone and minced meat to be dry with no sauce and oil. continued Slide 45 Moussaka with Eggplant (Moussakas) 2/2 3. prepare the cream-bchamel : 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-bchamel 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. Slide 46 Roasted Lamb with Potatoes INGREDIENTS 1.5kgr lamb into portions 2krg potatoes peeled and chopped 8-10 cloves garlic purified 2 tablespoons mustard 2 lemons (juice) 3/4 glass olive oil 1 bottle beer salt, pepper, oregano METHOD 1.Sprinkle the lamb with salt, pepper and oregano. 2.Mix and potatoes in a bowl with salt, pepper and oregano. 3.In a baking pan place the lamb, the potatoes and the garlic. 4.In a bowl put the mustard, a little water, olive oil and mix. 5.Add the mixture over the potatoes and lamb. 6.At the edge of the baking pan and pour the beer and then shake gently so beer goes everywhere. 7.Cover the pan with foil and bake at 200oC for 2h. 8.Remove the foil, add lemon juice and cook 10 more. Slide 47 Sweet Egg Bread (Tsoureki) 1/2 INGREDIENTS FOR TWO BIG BRIOCHE For the yeast 125gr. Robin Hood flour (sifted) 50gr. fresh yeast or 8 gr. yeast powder 150gr. lukewarm water 1/2 teaspoon sugar For the dough 175gr. sugar 2 large eggs 150gr. milk 80gr. butter or margarine 500gr. Robin Hood flour (sifted) 1/4 teaspoon salt Zest of 1/2 orange Zest of 1/2 lemon 1 vanilla 4 mastic crystals 7-8 seeds machlepi 1 egg to spread the brioches Slide 48 Sweet Egg Bread (Tsoureki) 2/2 METHOD For the yeast 1.In a bowl add the water, the sugar and the yeast. 2.Stir to dissolve and add the sifted flour. 3.Mix well until it becomes a liquid yeast. 4.Cover and leave for 1hour in a warm place. For the dough 1.In a saucepan add the milk and the sugar and heat for 1-2 minutes and stir until the sugar melts. 2.In another saucepan melt the butter. 3.In a mortar beat the machlepi and the mastic with 1/2 teaspoon sugar until they become powder. 4.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. 5.Next to you, you must have the saucepan with the butter and incorporate the yeast with a tablespoon gradually. 6.The dough should be soft, pliable, chewy and does not stick to hands. 7.Cover and place the bowl in a warm place for an hour to double. 8.After 1 hour knead lightly and let it rise again. 9.This process make it two more times and you must be precise in time to avoid rising too much the dough! 10.Knead lightly and divide the dough into two equal amounts. 11.Shape the buns in the shape you want, to lightly floured surface. 12.Place them on baking tray, which you cover with baking paper. 13.Preheat oven to 35oC and put in the brioches for 30 minutes. 14.Brush surface with the egg, which has been beaten lightly with 2 tablespoons water. 15.Bake at 170oC for about 40 minutes. Slide 49 Baklava Pastry (Baklavas) 1/2 Ingredients For the baklava: 500gr of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them) 500gr of phyllo dough 1 cup of butter, melted 1/3 cup of sugar 1 teaspoon of ground cinnamon 1/3 teaspoon of ground cloves For the syrup: 1 cup of water 1 cup of sugar 1/2 cup of honey 2 tablespoons of lemon juice 1 cinnamon stick Finely ground pistachios for garnish (optional) Slide 50 Baklava Pastry (Baklavas) 2/2 Method 1 Lightly grease a 9x13 pan and set the oven to 180C. 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 180C for 30-35 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. Slide 51 Honey Spice Cookies (Melomakarona or Phoenikia) INGREDIENTS 1 cup corn oil 1 cup olive oil 1/2 cup orange juice 1 orange zest 1/2 cup brandy 1 tablespoon of cinnamon 1 tablespoon cloves 1/2 teaspoon cokking soda 1/2 teaspoon baking powder all purpose flour INGREDIENTS FOR THE SYRUP 1 cup sugar 1 cup honey METHOD 1.In a bowl, add all ingredients, except from the flour and stir to make a mixture. 2.Gradually add the flour and knead to make a moderate dough. 3.Make any shape you like and bake them at 180oC until golden brown and let them cool. 4.In a saucepan add the ingredients for the syrup and boil them for 5 minutes. 5.Remove the foam and add melomakarona for about 1-2 into the syrup. 6.Sprinkle on top with chopped walnuts. Slide 52 Semolina Pudding (Halvas) INGREDIENTS 500gr fine semolina 1 glass of olive oil (not very big glass) 1 tablespoon butter for the syrup 4 cups sugar 5 cups water 3-4 orange peel 1 stick cinnamon 2 small cloves for dressing cinnamon (powdered) METHOD 1.In a saucepan add the ingredients for the syrup to boil. 2.In large saucepan put oil and margarine to burn and then add semolina. 3.Stir constantly with wooden spoon until roasted and become golden-brown color. 4.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. 5.When finished syrup place again halva on low heat and stir for 3-4. 6.Place in cooking form and let cool for 3h-4h. Slide 53 Sugared Almond Cookies (Kourabiethes) INGREDIENTS 2 teacups fresh butter 2 tea cups blanched almonds, cut into pieces, and roasted 3/4 teacups sugar 2 egg yolks 1 cup of coffee brandy 1 coffee cup rosewater 1/2 teaspoon baking powder all-purpose flour icing sugar for dusting METHOD 1.Knead all the ingredients sequentially adding flour until the dough is soft. 2.Knead with your hands any shape you want and bake in preheated oven at 180oC for 30 minutes. 3.Allow to cool slightly and add 1 drop of rosewater on each piece. 4.In a large, wide bowl, add enough icing sugar and carefully add the kourabiethes and sprinkle with icing sugar on all sides. 5.Allow to cool completely and place on platter. Slide 54 Spoon sweets This recipe is especially for sweet cherry with syrup INGREDIENTS 1kgr cherries (tight) 1kgr sugar 300gr water few drops of lemon juice vanilla 1 tablespoon lime wet METHOD 1.In a bowl, dissolve well lime in 2kgr-3kgr of water and then strain. 2.In this mixture place the cherries and leave for 2h-3h, stirring often. 3.Then wash thoroughly cherries and remove the seeds. 4.In a saucepan put the cherries and the sugar and leave overnight. 5.The next day, add water and boil for 1h-1.5h up to tie the syrup. 6.In the end, add the vanilla and lemon drops and cover for 2h-3h the saucepan to melt granules of sugar fortunes. 7.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. Slide 55 Bougatsa Pie INGREDIENTS 6 pastry sheets icing sugar cinnamon powder 2-3 tbs melted butter for greasing the sheets Ingredients for bougatsas sweet cream 500ml milk 1/3 cup of fine and coarse semolina 1/3 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 butter 2 eggs (optional) Vanilla or grated orange or grated lemon METHOD 1.Heat in low heat the milk. 2.Add like a rain the semolina and stirring constantly. 3.Add the sugar, let boil, stirring constantly, and before the cream thickens remove from heat. 4.Allow to cool slightly, add the beaten eggs, stir, and when it is cool enough you can make the pie. 5.Butter a baking pan equal to the width of the sheets. 6.Lay the 4 sheets greasing each one and ensuring that protrude from it so that if folded inwards can cover the filling. 7.Pour the sweet cream on the top of the sheets into the pan and fold the sheets that protrude inwards slightly greasing each sheet. 8.On the top add the two remaining sheets, forcing with the oiled brush to get in the side of the bougatsa. 9.Bake at 160 C, about 30-45 , depending on your oven, until golden sheets. Slide 56 Apple 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 oil 1/4 cup margarine 1 teaspoon sugar Ingredients for filling 5-6 (red, green or any kind) apples 1/2 cup sugar 1 cup walnuts (cleaned) raisins (white and black) cinnamon (crushed) clove (crushed) METHOD 1.In a large bowl, mix all the ingredients of the dough and knead until the dough is soft. 2.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. 3.With a fork make holes in some places and bake at 180oC-200oC for 15. 4.Peel apples and cut into thin slices. 5.In a pot put the chopped apples and sugar and allow until sugar melts. 6.Add walnuts and raisins and let it cook until the apples soften and the fluids evaporate. 7.Add a little cinnamon and a little clove and stir gently. 8.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. Slide 57 Marmalades (jams) This recipe is especially for strawberry marmalade INGREDIENTS 1kgr strawberries 400gr sugar 3 drops of lemon METHOD 1.Wash and clean strawberries. 2.Cut strawberries into small cubes and put them in a saucepan. 3.Add the sugar and let it boil over medium heat. 4.Stir frequently and remove the foam. 5.When you remove all the foam, add the lemon drops, continue cooking (about 20-30) and dont forget to stir frequently in case to not stick on the saucepan. 6.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. 7.Put the jam into sterile jars and keep in the closet. 8.When you open the jar keep it in the refrigerator. Slide 58 Milk Pie INGREDIENTS FOR THE DOUGH 3/4 kgr all purpose flour 1/4 cup of tea olive oil salt water (as much as needed to make a soft dough) INGREDIENTS FOR CREAM 1lt milk 120gr fine semolina 250gr sugar 2 eggs orange zest lemon zest 150gr margarine METHOD 1.Prepare the dough. 2.Knead all the ingredients for the dough and leave for 30 about to rest. 3.Prepare the cream. 4.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. 5.Leave the cream to cool slightly. 6.Make 5 sheets from the dough and add the 3 sheets into the baking pan greasing with olive oil between. 7.Add the cream in the baking pan, and sprinkle with cinnamon (powder). 8.Add the remaining sheets in the baking pan. 9.Sprinkle the pie with a little water and bake at 180oC for 45 minutes or so. 10.When baking finished, sprinkle with icing sugar and cinnamon (powder) on top. Slide 59 Boiled wheat (kollyva) INGREDIENTS 2 pounds of hulled wheat 7/8 cup of ground walnuts 7/8 cup of ground blanched almonds 1 1/3 cups of crushed toasted sesame seeds 2 1/4 cups of ground chickpeas (or chickpea meal or flour) seeds from 1 pomegranate 1 pound of confectioner's sugar 1/3 cup + 2 tablespoons of raisins 2 1/2 teaspoons of ground cinnamon 2 1/2 teaspoons of ground cloves 2 1/2 teaspoons of finely chopped parsley 3 1/2 tablespoons of sea salt 5-6 lemon leaves Jordan almonds (koufeta) Silver dragees METHOD 1.Wash the wheat well. Boil in plenty of water for 5-10 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). 2.When the wheat is done, stir in the salt, cook for another 2 minutes and remove from heat. 3.Place the lemon leaves in the bottom of a colander and add the cooked wheat on top to drain. 4.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). 5.Combine ground cinnamon and cloves to mix well. 6.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. Slide 60 Custard filled pastry (galaktompoureko) INGREDIENTS 6 cups whole milk 1 cup semolina flour 3 1/2 tablespoons cornstarch 1 cup white sugar 1/4 teaspoon salt 6 eggs 1/2 cup white sugar 1 teaspoon vanilla extract 3/4 cup butter, melted 12 sheets phyllo dough 1 cup water 1 cup white sugar METHOD 1.Pour 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. 2.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. 3.Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool. 4.Preheat the oven to 75 degrees C. 5.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. 6.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. Slide 61 Blue Sky Green Leaf 2011-2013 Traditional dishes of our countries Go to main menu Slide 62 Funded by EU Comenius Education and Culture Lifelong learning programme Slide 63 HUNTERS STEW Funded by EU Comenius Education and Culture Lifelong learning programme Slide 64 HUNTERS STEW Bigos, known as a Hunter's Stew, is a traditional meat stew typical of Polish cuisine, considered to be the Polish national dish.stew Polishnational 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; kg smoked pork, cubed; 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 saut 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 510 hours; on the stove, cook briefly on medium and then simmer 23 hours. Funded by EU Comenius Education and Culture Lifelong learning programme Slide 65 DUMPLINGS Funded by EU Comenius Education and Culture Lifelong learning programme Slide 66 DUMPLINGS Ingredients 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 applemashed potatoes cheesecabbagesauerkrautmeatmushroomsspinach fruitcherrystrawberryberryraspberryblueberry peachplumapple 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.cupa glassboiledbuttersour creambacononionsmushrooms Funded by EU Comenius Education and Culture Lifelong learning programme Slide 67 BEETROOT SOUP Funded by EU Comenius Education and Culture Lifelong learning programme Slide 68 BEETROOT SOUP Ingredients - 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.vegetarian Christmas Eveuszka Funded by EU Comenius Education and Culture Lifelong learning programme Slide 69 CHICKEN SOUP Funded by EU Comenius Education and Culture Lifelong learning programme Slide 70 CHICKEN SOUP Ingredients 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 Slide 71 BREADED PORK CHOP Funded by EU Comenius Education and Culture Lifelong learning programme Slide 72 BREADED PORK CHOP Kotlet 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.Polishporkbreaded cutletbreadcrumbsschnitzelpork tenderloinpork 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.pierogi coleslaw Funded by EU Comenius Education and Culture Lifelong learning programme Slide 73 CHEESECAKE Funded by EU Comenius Education and Culture Lifelong learning programme Slide 74 CHEESECAKE Cheesecake 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.dessertcheesebiscuitpastrysponge cakebaked sugarfruitnutschocolate Ingredients cottage cheese, eggs, sugar, flour, baking powder, butter, Mix all the ingredients in a bowl then put the pastry into an oven (temperature 170-180 degrees) and bake for about 50 minutes. Funded by EU Comenius Education and Culture Lifelong learning programme Slide 75 POPPY SEED CAKE Funded by EU Comenius Education and Culture Lifelong learning programme Slide 76 POPPY SEED CAKE The 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.vanilla Funded by EU Comenius Education and Culture Lifelong learning programme Slide 77 OSCYPEK CHEESE Funded by EU Comenius Education and Culture Lifelong learning programme Slide 78 OSCYPEK CHEESE A 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.smoked cheesesheep milkTatra MountainsPolandEUProtected Designation of Origingeographical 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 dayssheepmilkUnpasteurized cottage cheesespindlebrinebarrelcured Funded by EU Comenius Education and Culture Lifelong learning programme Slide 79 Blue Sky Green Leaf 2011-2013 Traditional dishes of our countries Go to main menu Slide 80 Traditional Funded by EU Comenius Education and Culture Lifelong learning programme. Turkish dishes Slide 81 C HEE KYUFTE Slide 82 B EAN ( KURU FASULYE ) Slide 83 A DANA - KEBABI Slide 84 P IZZA A NTEP Slide 85 T URKISH DELIGHT ( CEZERYE ) Slide 86 K ADAIF Slide 87 P IDE Slide 88 T URKISH BAKLAVA Slide 89 T URKISH DELIGHT Slide 90 M ANTI Slide 91 I SKENDER Slide 92 Blue Sky Green Leaf 2011-2013 Traditional dishes of in our countries Go to main menu