RECIPES BOOK
Romania, Greece, Turkey, Slovenia, Spain
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This is a common result within the project CHANGE YOUR LIFESTYLE!
Reference number: 2019-1-RO01-KA229-063230
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the National Agency and Commission cannot be held responsible for any use which may be made of the information contained therein”.
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ROMANIA
Romanian apple pie
Ingredients: ��1 kg of apples;
Preparation:
For the beginning I have to peel off the apples and to put it together with 3 tablespoons of sugar to stew in 3 tablespoons of oil. It has to stew in oil for 10 minutes. Then I have to prepare the dough for the pie. I mix all the remaining ingredients until I obtain a dough easy to stretch. I divided the dough into two parts. I put a dough foil in the baking tray, over it I put the mixture of apples and then I put the other dough foil over it. The cooking time is about 40 minutes at a temperature of 180 degrees.
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Biscuit Salami
Ingredients: �1kg of biscuits �500g Turkish delight�300ml milk �300g sugar�250g butter �3 tablespoons of cocoa�essence�raisins (optional)
Preparation:
� Grind up the biscuits. Boil the milk, then add butter, sugar, the Turkish delight and cocoa. In the cream obtained we add biscuits and essence. The mixture is placed on a plastic wrap, then you have to roll it up. The salami obtained needs to get cold, then it is sliced.
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Christmas Cookies
INGREDIENTS
PREPARATION:
From the dough obtained stretches a sheet of 5 mm thick
This sheet is stretched over cookies forms
THE COOKIES OBTAINED ARE BAKED FOR 30 MINUTES AT 180* C.
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Tripe soup
Ingredients:�2 kg belly of beef, 3 liters of water, 150 g carrots, 150 g onion, 100 g celery, 50 g of garlic, 5 g of pepper, 500 g of yogurt, 3 eggs, 50 g of white flour, 100 ml of vinegar, 100 ml of oil, salt to taste.
Preparation:
The belly and feet are cleansed of the skin and tendons, washed well with cold water. The legs are broken and placed on the bottom of the pot - and the beef belly is rolled and placed over the feet. Fill the pot with cold water and bring to a boil with salt. When the belly is almost boiled, add the carrots, celery, onions cleaned, washed and cut into halves or quarters. Add the finely chopped garlic and pepper. When the belly and feet are well boiled, remove and cool. The belly is cut into 4-5 cm long slices, and the meat on the legs is chosen, and it is inserted together with the belly in a clean pot. The cutlery is also cut into smaller pieces, added to the meat and, above all, the meat juice is strained, continuing to boil to a new boil. From yolks, yogurt or cream and flour with a little cold juice, prepare a sauce with which to straighten the soup, by gradually pouring it into the soup. It matches the taste and sourness with vinegar and salt. The soup is served hot with garlic and chilly peppers.
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Ciorbă rădăuțeană
(Chicken Breast Soup)
Ingredients:
-a chicken breast x 2, yolks 200 ml cream, 2 carrots, celery, a pepper, 4 onions, garlic 2-3 tablespoons, vinegar, parsley. salt and pepper
Method of preparation:
1.Clean the vegetables and cut into larger pieces.
2. Pour two liters of water into a saucepan and add a little salt.
3. Add the water to the fire and add the chunks of vegetables and the chicken breast.
4 .Boneless chicken breast is not recommended for a root sauce like in the book.
5. On the contrary, to give more flavor to the root sauce, it would be advisable for the chicken breast to be full-bodied.
6. We leave the vegetables and the chicken breast to boil for about 40-50 minutes (until the meat starts to peel off the bone).
7. After that we put out the fire, we remove the vegetables and the chicken breast from the pan, then let them cool.
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Homemade Chocolate
Ingredients:
- 500 grams powdered milk, a butter pack, one essence rom, 500g sugar, 3-4 spoon of cocoa powder, 200 milliliters of water, 3 pieces of waffles, 300 grams of nuts
How is made:
We put in a saucepan the sugar and the water to boil. When the sugar water mixture starts boiling and sugar gets completely melted we add butter and the rom essence to it.
Keep the flames low. When the butter is completely melted we remove it from heat and add powdered milk to it. Mix it nicely so that no lumps are formed.
Add the nuts.
Half of the composition we put it on a piece of waffles. After that we put another piece of waffles on the white chocolate. We put cocoa powder in the rest of the mixure and after that on it another piece of waffles.
We put the chocolate in the fridge for a few hours.
In the end we cut the chocolate into small bars to serve.
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Nettles soup
Ingredients
300 g fresh nettles,1 carrot, 1 root of pickling, 2-3 tablespoons sunflower oil,1 bunch of green onion or 1 medium old onion, 50 g rice with round grain, salt, 2-2.5l of remaining juice from nettles,500 ml bag or squeezed juice from 1 lemon
Furthermore:
2-3 strands of green garlic or 2 strands of old garlic
Method of preparing Nettles soup
Downcast the nettles for 2 minutes, then put them in a colander.
Chop them with a knife.
Chop the other ingredients in cubes.
Put the chopped carrot and pickling in a pan and fry them gently.
Boil the ingredients in 2 L of water for 15-20 minute. The nettles must be added in the last 5 minutes.
The green leaves must be chopped and added to the soup when is ready.
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Moldavians Papanași
Ingredients:
250 g cows cheese
3 tablespoons sugar
4-5 tablespoons semolina
3 tablespoons flour
1 egg
Method of preparing:
Put the cheese in a bowl. The cheese must be fresh and well drained. Add the egg. Incorporate the sugar and semolina.
Smooth the composition. If it is too soft add a little semolina.
Roll the balls obtained through the flour. Then press gently.
Fry them on both sides and then remove them on absorbent napkins. Serve them with sour cream and jam.
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Shepherd Bulz
Ingredients:�Sheep cheese – 100g for each bulz
Polenta – obtained from corn, water, and salt
Preparation:
Prepare a thick polenta.
Take a piece of polenta and put some cheese in the middle. Cover it with a second piece of polenta.
Make as many balls as you still have polenta and put them on the grill.
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Grilled mince meatrolls
Ingredients:
One kilogram minced meat, eight grams crushed pepper, 12 grams crushed thyme, four grams crushed allspice, two grams crushed coriander, two grams crushed cumin, one gram crushed star anise, eight grams sodium bicarbonate, one teaspoon of lemon juice, one teaspoon of oil, one garlic clove, and 500 ml broth.
How to make it:
Make beef broth. Mix the minced meat for one hour with the bicarbonate and lemon juice. Gradually add half of the broth and the spices. Leave the mixture in the fridge for 24 hours, then take it out, leave it warm up and mix it again for 30 minutes with the remaining broth. Add the garlic sauce and mix it for another 15 minutes.
Leave the mixture again in the fridge until the next day. After it warms up, make the mititei, coat them in oil and let them dry for one hour. Fry them on the grill while coating them in garlic sauce from time to time. Turn each mititel three times until grilled.
Enjoy!
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Sarmale
Ingredients:
For the Cabbage:
For the Filling:
Prepare the Cabbage:
- Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 20 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop any remaining cabbage and set aside to be used in the Dutch oven.
Make the Filling
- In a large skillet, sauté chopped onion, garlic, and rice in 1 tablespoon of the olive oil, stirring frequently, until onion is translucent. Add 1/4 cup hot water, bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat, cover, and let stand 5 minutes or until the rice has absorbed all the water. Let cool.
- Place pork in a large bowl. Quickly dip bread in water, squeeze to remove excess water, and add to the meat along with cooled onion-garlic-rice mixture, combining thoroughly. Add dill, thyme, salt, black pepper, optional red pepper, and 2 tablespoons water. Mix completely but lightly so as not to toughen the meat.
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Stuffed eggs
Ingredients: �-7 eggs
-40 g (2 tablespoons) yellow mustard
-60 g (3 tablespoons) cream cheese
-60 g (3 tablespoons) duck liver pate
-Salt and pepper to taste
-Olive slices
Preparation:
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GREECE
DOLMADAKIA
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GREEK SPINACH PIE
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BAKED SEA BREAM WITH BULGUR WHEAT
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STUFFED TOMATOES
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LINGUINE WITH AVOCADO, TOMATO AND LIME
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GREEK LENTIL SOUP
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GREEK ROASTED VEGETABLE MEDLEY
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GOURGETTE BALLS
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GREEK CODFISH (BAKALIAROS) SKORDALIA
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GREEK LEMON CHICKEN AND POTATOES
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TURKEY
RED LENTIL KOFTE
Ingredients
This vegetarian kofte is one of the most popular appetizers of Turkish cuisine.
1 cup red lentil�1/2 cup fine bulgur�1/2 cup olive oil�2 cups of water�1 medium onion, very finely chopped�1 tsp cumin�1 tbsp tomato paste + 1 tbsp red pepper paste (if you cannot find red pepper paste you can use 2 tbsp tomato paste)�1 tsp salt�juice of half or 1 lemon (depends on how you like it: sour or not so sour)�1/3 bunch parsley, finely chopped�1/2 bunch green onion, finely chopped curly leaf lettuce
Directions
Wash lentils and boil them in 2 cups of water until the water is almost gone.Once you turn it off, add bulgur and salt. Mix once and cover to let the bulgur expand. Let it cool off. Heat oil in a pan and add the onion (not the green one!) and cook until soft. Add tomato paste and cook for another 1-2 minutes. Add cumin and stir once you turn it off. Add this to the lentils which should be cool by now. Add lemon juice and half of finely chopped parsley and green onion (we're saving the rest of parsley and green onions to garnish) to the lentils. Mix all well. Take walnut size pieces and give them kofte shape in your hands. Keep a little bowl of water close by to wet your hand frequently during this process since the kofte mixture will get stuck on your hands.You can either place lettuce leaves on a serving plate and put koftes on top as in the picture, or serve koftes and lettuce leaves separately, or skip lettuce leaves completely; however, they reallly go well together.
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STUFFED VINE LEAVES
Ingredients:
DIRECTIONS:
Dice the onions and sauté with 1/4 cup of olive oil.
When they turn translucent, add the pine nuts and sauté for 5 more minutes.Add rice and stir constantly for 5-10 minutes until the rice is translucent.Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) 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. But since I have “The Ultimate Dolma Machine” (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. 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 (to prevent the stuffed leaves from burning).Lay all your dolmas side by side and tuck very tightly.Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water) and bring to a boil.Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).Transfer to your serving dish and let cool.
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TURKISH GREEN BEANS
Ingredients:
1 pound of fresh grean beans or�1 pack of frozen green beans (either french style, my favorite, or italian cut)�1 big onion, finely chopped�2 cloves of garlic, sliced or chopped�2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes�1/4 tsp sugar�1/2 cup olive oil�1/2 cup hot water�salt�optional�1/8 tsp ground cumin�pepper/ crushed pepper�1 tbsp tomato paste
Directions:
If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces. Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown. If you want tu use tomato paste add it at this point and stir for a min. Add the beans and stir them until they slightly change color (app. 6-8 mins). Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).If you have a pressure cooker, after adding everything cook it for 15 minutes on mediumm.This is traditionally served cold, but it's good when it's warm too.
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TURKEY
SLOVENIA
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TRADITIONAL SLOVENIAN BREAKFAST
The Traditional Slovenian Breakfast came about on the initiative of the Slovenian Beekeepers' Association and has been held since 2011. According to 2017 data, the event involves 260,000 primary school children. This is especially important in light of the information that around 50% of children skip breakfast, which is an essential part of a healthy diet and lifestyle. The institutions acknowledged numerous advantages and reasons to procure local Slovenian food. The most frequently mentioned factors were freshness, richer flavours, higher nutritional value with fewer additives, shorter supply chain, direct contact with producers and taking care of rural areas by encouraging local production. The Traditional Slovenian Breakfast includes bread, butter, honey, milk and apple.
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KRVAVICE (BLACK PUDDING)
INGREDIENTS:
A pig's head, Lungs, 8 kg rice, 2 kg barley, Fried onion, Crushed garlic, Marjoram, Cinnamon, Salt, pepper, Lard from bowels, Cracklings, Bood
Bowels
DIRECTIONS:
Poach the pig's head and its offal. Boil the lungs separately. Pour out the soup and grind the meat in very small pieces.
Add rice and pot barley, all the spices and whisked blood, lard or cracklings. At the end pour some broth from poaching meats. Knead everything very well and stuff the previously cleaned hog casings and tie the ends with twine.
Immerse stuffed blood sausages in boiling water and cook them until bright broth comes out of them if we pierce through them. Spread the sausages on a flat surface for a day or two to cool down. Roast them in an ugreased baking tray for around 45 minutes.
Serve them with cooked sauerkraut or turnip.
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KRANJSKA KLOBASA (CARNIOLAN SAUSAGE)
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RESTAN KROMPIR (ROASTED POTATOES WITH ONIONS)
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BELOKRANJSKA POGAČA� (BELA KRAJINA FLAT CAKE)
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KOROŠKI ŠARKELJ
(CARINTHIAN BUNDT CAKE)
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PREKMURSKA GIBANICA
(PREKMURJE LYER CAKE)
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BOGRAČ
(PREKMURJE STEW)
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SPAIN
RICE WITH CHARD
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SAMFAINA WITH CHEAK PEAS AND BOILED EGGS
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TARATOR
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VEGETARIAN SPANISH LENTILS
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CONTENT
ROMANIA RECIPES……………………………………… 3
GREECE RECIPES……………………………………….. 16
TURKEY RECIPES……………………………………….. 27
SLOVENIA RECIPES……………………………………. 31
SPAIN RECIPES…………………………………………… 41
CHANGE YOUR LIFESTYLE
Reference number: 2019-1-RO01-KA229-063230
NOVEMBER 2020