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Preface This recipe book is a part of the project, entitled "Let's Fight Obesity. It's not our Destiny", (FOB). It is carried out by partners from ten European countries and will present the attitudes, motivations and behaviours of European teenagers, in an attempt to help them to establish a healthy policy at an early age that will lead to lifelong healthy habits.

The objective of this work is to raise the awareness of students about the importance of eating healthily and the dangers that obesity brings to our life. Students will be more aware of the causes and results of obesity in relation to different lifestyles, eating habits and tech-addiction. It will also help them to understand that obesity problems can be the same in all countries, regardless the different cultural norms and diversities prevalent in each country. In this recipe book we want to show that in each country there are traditional healthy recipes through which we can take the challenge of obesity. This is a recipe book that will help us not only to cook healthily, but also to share our traditions, histories of meals and one of the best things we can do. to come together to have a good meal and have fun while eathing it together with our family and friends, and not just to have a snack in between alone.

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Contents Bulgaria, Vocational School of Economics in Smolyan ...................................................................3 Rhodope patatnik (stuffed potatoe) ..............................................................................................5 Czech Republic, Mendel High School ............................................................................................7 Vepro Knedlo Zelo („pork dumbling with cabbage“) .....................................................................9 Healthy Czech menu..................................................................................................................10 Germany, Kaufmännische Schule Stuttgart-Süd ...........................................................................11 Gaisburger Marsch („march of Gaisburg“)..................................................................................13 Cheese Cake .............................................................................................................................15 Greece , Lykeio Melikis .................................................................................................................17 Moussaka ..................................................................................................................................19 Italy, IISS “G. Peano – C. Rosa” Nereto ........................................................................................21 Le Virtù (Virtues) ........................................................................................................................23 Poland, Zespół Szkół Ogólnokształcących Nr 2 w Słupsku ...........................................................25 Bigos .........................................................................................................................................27 Portugal, Agrupamento de Escolas de Fafe .................................................................................31 Green Soup (Caldo verde) .........................................................................................................33 Grilled sardines (Sardinhas assadas) ........................................................................................33 Golden Toasts in the oven .........................................................................................................35 (Rabanadas no forno) ................................................................................................................35 Romania, Theoretical Highschool “St. Mary” Galati .....................................................................37 Corba de perisoare (Meatball soup) ...........................................................................................39 Sarmaluţe ..................................................................................................................................40 (Meat rolls in cabbage or vine leaves) ........................................................................................40 Slovakia, Spojena skola Ruzomberok ..........................................................................................41 Smoky Sauerkraut and Sausage Soup (Kapustnica) .................................................................43 Turkey, Mithatpașa Kizteknik Ve Meslek Lisesi Istanbul ...............................................................45 Sarma ........................................................................................................................................47 (stuffed Grape leaves with rice and herbs) .................................................................................47

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Bulgaria, Vocational School of Economics in Smolyan

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Traditional Bulgarian Menu

1. Rhodope trahana with mutton boiled meat (mutton meat, Rhodope beans, milk corn, salt, savory).

2. Rhodope Patatnik (potatoes, oil, vinegar, salt, water, flour, onion, cheese).

3. Barkanica (yogurt).

4. Baked pumpkin (pumpkin, sugar, salt).

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Rhodope patatnik (stuffed potatoe) The dish is traditional for the entire Rhodopes and the nearby regions, from Bansko in Pirin through Smolyan and Zlatograd to as far east as Chernichevo. The name is derived from the local word patato or pateto, "potato", with the Slavic masculinesuffix – nik. The word is typical for the Rup dialects spoken in the Rhodopes. It is distinct from both standard Bulgarian kartof and the western Bulgarian kompir. In Nedelino, the dish is known as kashnitsa.

Ingredients

Preparation

For the dough

In a small cup pour about 200ml. cold water. Add oil and vinegar, salt and flour – just as much as to the solid for tapping. After that mix the products well. Make two balls with the flour. One is bigger and the other is smaller. From the bigger one you shape thin sheet. The list has to be bigger than the pan. The pan must be oiled. The peeled potatoes, onion and cheese are grated. Add salt and mix the ingredients well. Put it over the sheet. After that bend it to the middle. With the smaller ball form a smaller sheet – as much as to cover the filling. Bake in warmed oven at high temperature. Patatnik has to become red. After that turn it and bake the other side. Oil the sheet if it is necessary. When it is ready spread it with little water and cover the pan with cloth for some minutes.

1 sp

oil

1 sp

vinegar

200 ml flour

cold water just as much as to be solid

For the filling 600 g 1 150 g

big potatoes onion, medium cheese salt

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6


Czech Republic, Mendel High School

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„VEPŘO KNEDLO ZELO“

Czech deserts

Štramberské ears

Gingerbread cookies

Czech wafers

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Vepro Knedlo Zelo („pork dumbling with cabbage“) This food is actually unhealthy but it is one of the most favourite food in our country. It is prepared from pork, Czech dumpling and cabbage.

We do not think that Czech food is healthy but we chose this few because it is the most favourite food for us – Czech people. We usually eat it for lunch on holiday with our families. We did not find a way how to make this food healthier because it cannot be. But if you want to know some of our healthier food (but not typical and popular) we show you some of it on the next page.

Ingredients

Preparation

(for 4 servings)

First wash the meat and then put on it some cumin. After that put it into the oven and wait until it is roasted. While this meat is in the oven you can prepare cabbage. Cut it put it into a pot and mix it with other ingredients. Stew for about 20mins. At the end you have to make Czech dumplings, which are delicious. Put together ingredients and mix the dough. The dough need to rest for a few minutes. Then put it into another pot with boiling water and cook until it is done for 15 mins.

1,5 kg

pork shoulder salt whole cumin onion Czech dumpling (rolls, salt, flour, sugar, milk, egg) cabbage

(150 g english bacon, sugar, cabage, salt, 1 potato, onion, cumin)

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Healthy Czech menu Breakfast: Water dark bread with spread and salami Snack:

Banana and white jogurt withwater

Lunch:

Vegetable soup, Rice with chicken and water with lemon and ice

Snack:

Fruit salad (apple, orange, kiwi, etc.) with green/white tea

Dinner:

Fish with vegetable, green tea

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Germany, Kaufm채nnische Schule StuttgartS체d ,

,

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Gaisburger Marsch

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Gaisburger Marsch („march of Gaisburg“)  

named after Gaisburg, a district of Stuttgart is a traditional Swabian beef stew

The dish was so popular in the 19 t h century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called “Bäckerschmiede”. Another version claims that locals from Gaisburg became prisoners of war under Napoleon and their wifes were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp. Today it is a dish which is served above all in autumn and winter.

Ingredients

Preparation

(for 4 servings) 500 g

brisket of beef* or shoulder of beef

300 g

soup bones

2

onions celery leeks

3

carrots

bundle

parsley pepper salt nutmeg chives butter

400 g

raw sliced potatoes

approx. 200 g

Add soup bones and one tbs. of salt to 1/ ½ liter of cold water and slowly bring to a boil. Remove foam. Add meat and part of the soup greens (retain one onion, 2 carrots and half of the parsley). Boil gently for two hours. Cook the Spätzle in salted water for about 8 minutes and keep warm. Peel potatoes and cut into finger thick slices. Slice the remaining carrots. Remove boiled meat from broth and cut into cubes. Strain broth and use to simmer the potatoes and carrots until tender. Season with pepper and nutmeg. Place Spätzle in a pre-warmed serving dish. Add potatoes, carrots and meat and fill up with broth. Cut the remaining onions into rings, fry golden in butter and sprinkle over the stew. Top with a generous amount of chopped parsley and chives.

Spätzle

(Swabian Pasta)

* To make it healthier use beef with less fat.

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Cheese Cake

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Cheese Cake The eldest recipe of a cheese cake is from the G reek physicist Aigiis. The Romans copied the preparation from the G reek. There are recipes passed on from Cato. In Germany a recipe appears for the first time in a recipe book in the year 1598. In 1900 it became very popular in Germany . Today women’s magazines even start competions for the best recipe. It is very typical to bake one cheese cake for the Sunday afternoon and to invite friends and family to share it and drink coffee.

Ingredients

Preparation

Shortcrust pastry:

From the shortcrust ingredients prepare the shortcrust. Line the bottom of (26 cm) springform pan with parchment paper and grease the sides of the springform pan. Place shortcrust dough on bottom of springform pan and also pressing it up 3/4 of the sides.

200 g

flour

1 tsp.

baking powder

75 g

butter unsalted

75 g

sugar

1 tsp. 1

vanilla sugar egg

Filling: 750 g curd or farmers cheese* 150 g 1 packet 4 0,25 l 2-3 drops 1 tsp. 4

sugar

With an electric mixer or stand mixer whisk the egg yolks, sugar and vanilla sugar until creamy. Add farmers cheese , milk and flour. Mix until creamy. Add lemon juice to taste, about 2-3 drops. Whisk egg whites until stiff peaks form and fold into the mixture.

vanilla powder eggs yolk milk lemon juice vanilla sugar eggs white

Fill cheese cake mixture into springform pan. Bake at 160° C for 60 - 80 minutes until mixture is set and slightly brown. It's recommended to bake the cheese cake in the upper third of the oven. Do not open oven door during baking! After cheese cake is done, turn off heat and open oven door. Let cool the cake for 5 minutes inside the oven. Take the cake out of the oven and let stand for another 15 minutes.

* Curd is available in 40% and 20% fat – to make it healthier, use the one with 20%.

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Greece , Lykeio Melikis

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Moussaka

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Moussaka Moussaka is a healthy food and also it is a rich food but it’s not light. A serving of moussaka corresponds to 650 kcal. Nutritionists propose if we want lighter moussaka, we could omit the potatoes of the food.

Ingredients

Preparation

5

medium zucchini

5

medium eggplants

5

medium potatoes

1. We fry all the vegetables in olive oil or corn oil and set aside on a paper towel to absorb the oil. 2. Prepare the meat. First we sauté the onion then the minced meat, then we add the tomato sauce, salt +pepper and then we add water and let it boil, until it is done. 3. In a large baking pan, we put first a layer of potatoes, then a layer of eggplant and zucchini. Sprinkle hard grated cheese on top. Then add the prepared meat and on top we add the Béchamel sauce*.

(all oft he above cut in thick rounds) 1 kilo

minced veal meat

150 g

thick tomato sauce

1

onion (fine chopped)

Béchamel Sauce* for the topping: 1 Litre fresh milk, 1 egg very small pieces of cheeses or better grounded of different kind 10-12 full tablespoons flour salt pepper grounded nutmeg ( muscadier)1 tablespoon butter. Put the milk in a pot and place on medium heat. Add salt, pepper and beat with egg beater. Add the egg and continue beating. Add butter add the cheeses. Finally we add the flour slowly and keep on stirring until the sauce thickens. 4. Then pour the besamel sauce over the the rest of the ingedients in the pan. 5. Sprinkle a little bit of cheese for spaggheti on top of besamel. Bake at 180-200 o C for about ¾ of an hour.

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20


Italy, IISS “G. Peano – C. Rosa” Nereto

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Le Virt첫

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Le Virtù (Virtues) The virtues are a dish from Teramo, characteristic of the first of May. It is a very ancient food that strictly respects "the calendrical dates and seasonal rhythms". We must, as always, look back to our rural roots and refer to when you complete the cleaning of the house. After Easter, it was necessary to empty the cupboard of the remnants of the supplies, the last traces of winter and put new fruits of the coming harvest. And so the women used legumes, pasta and other dried herbs. Thought to consume them all at once, tying them all combined well with pork broth. And in the pot mix the charm of the old and the new; spices and flavourings kept the harshness of the herbs. As if to evoke the cycle of life and not to interrupt the course of the seasons. A legend narrates that the “Virtù” should contain seven kinds of legumes, seven kinds of pasta, seven kinds of herbs, and that everything should be cooked by seven virgins for seven hours, seven like the seven Christian virtues... fascinating, isn't it?

Ingredients Legumes

(in total about 800 g) beans of different kinds, chickpeas, lentils, cicerchie

Vegetables zucchini, carots, potatoes, artichockes, chards, lettuce, savoy cabbage, cauliflower, chicory, spinach, fennel, turnip

Pastas Short durum-wheat pasta, fresh egg pasta of different shapes and sizes.

Meat Raw ham, pork ribs, minced beef meat for meatballs, lard, pork feet and ears, bacon, cheek lard, beef meatballs.

Others Oil, lard, salt, pepper, tomato pulp

Preparation It is up to the homemaker to choose the quantity of the ingredients and she/he determines it by her/his experience in perfectly calculating the flavours and in making this dish a real delicacy. Its preparation requires time and patience, the ingredients have to be cooked separately and then combined together in a triumph of flavours. Soak the legumes for one night, and then boil them. Cook the clean vegetables in oil (or lard in the original recipe). Boil the ham bone and the pork ribs, and then throw away the boiling water. In a large pot, add the vegetables to the boiled legumes, a mix of lard and spices, the meat in small pieces and the meatballs. Cook the pasta separately, and then add it to the vegetables and legumes. Mix everything and serve. Wikipedia: http://it.wikipedia.org/wiki/Virt%C3%B9_(gastronomia) Video tutorial: http://www.yourepeat.com/watch/?v=eyfowAunVco Original Recipe (Italian Version): http://www.te.camcom.it/upload/file/1007/503832/FILE NAME/DISCIPLINARE.pdf 23


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Poland, Zespół Szkół Ogólnokształcących Nr 2 w Słupsku

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BIGOS

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Bigos Poles have always been in favour of “bigos.” It is regarded to be a traditional dish in almost every Polish home, to be found both in cuisine of the rich and the poor. Bigos is said by some to have been introduced to Poland by Jogaila, a Lithuanian Grand Duke who became a Polish king in 1385 and was known under the name of Władysław Jagiełło, and who supposedly served it to his hunting-party guests. However, Polish linguists trace the word bigos to a German rather than Lithuanian origin. The “PWN Dictionary of Foreign Words” speculates that it derives from the past participle “begossen” of a German verb meaning “to douse”, as bigos was doused with wine in earlier periods. Although metaphorically its Polish translation is “confusion”, “trouble” or “a big mess”, Poles don’t stop waxing lyrical about this national dish. Adam Mickiewicz, the nineteenth century national poet, describes bigos in his epic poem “Pan Tadeusz”: In the pots warmed the bigos; mere words cannot tell Of its wondrous taste, colour and marvellous smell. One can hear the words buzz, and the rhymes ebb and flow, But its content no city digestion can know. […] Without these, still a dish of no mediocre worth Is bigos, made from legumes, best grown in the earth; Pickled cabbage comes foremost, and properly chopped, Which itself, is the saying, will in one’s mouth hop; In the boiler enclosed, with its moist bosom shields Choicest morsels of meat raised on greenest of fields; Then it simmers, till fire has extracted each drop Of live juice, and the liquid boils over the top, And the heady aroma wafts gently afar. Adam Mickiewicz, “Pan Tadeusz” (Book 4: Diplomacy and Hunt) Translated by Marcel Weyland

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Ingredients

Preparation of a traditional recipe

1/2

Wash cabbage and chop very finely. Boil in a pot with four and a half litres of water until cooked and drain. Boil sauerkraut in a separate pot with two cups of water until cooked, drain to a clean container and save the sour water. Wash pork meat and chop into small pieces. Heat some vegetable oil on a saucepan and fry the meat until cooked.

green cabbage

1 jar (1l)

sauerkraut

1 can (med.)

tomato paste

230 g

bacon

450 g

pork

450 g

kielbasa (polish sausage)

1 large 2 cloves

onion fresh garlic

1

pimento (pepper)

1

bay leaf salt pepper

Cut bacon and kielbasa also into small pieces (about 1/3 of the meat chunks size since they won't shrink as much). Peel and chop the onion and garlic cloves finely. Fry bacon, kielbasa, onion and garlic together in a separate pan until golden brown. Mix together all the precooked ingredients in a tall pot. Add tomato paste, spices, and previously saved sour water to taste. Some people like it sourer, some others like it more watery, so feel free to add more fresh or sour water if needed. Mix well and leave to stew for about one hour. AMOUNT OF CALORIES: 105 kcal / 100g

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Ingredients

Preparation of a light version

300 g

chicken

500 g

sauerkraut

Âź cup

semi-dry white wine

1 small

onion

2 tbsp.

dried mushrooms

2 2 grains 3 tbsp.

bay leafs allspice

Soak mushrooms in warm water, rinse the cabbage if it is very sour and cut slightly. Cut chicken into cubes. Chop the onion and fry on a spoon of olive oil, add the chicken. Fry together for a moment, add the cabbage, dried mushrooms (with the water in which they soaked), wine, tomato sauce, prunes, bay leaves and allspice. Cover the pan and let everything simmer for about an hour, pouring water as needed to stew the cabbage. Season to taste.

tomato sauce

AMOUNT OF CALORIES: 58 kcal / 100g

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30


Portugal, Agrupamento de Escolas de Fafe

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Caldo Verde

Sardinhas assadas

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Green Soup (Caldo verde) This is a traditional Portuguese soup made healthier by reducing the amount of potatoes and salt.

Ingredients 4 tablespoons

Preparation

olive oil, div.

1

onion minced

1

clove garlic minced

5

potatoes, peeled and thinly sliced

0,5 l 6

cold water “linguiça” sausage, thinly sliced

1 teaspoon 1 pinch

salt

       

black pepper

1,5 kg kale, rinsed, julienned

In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons of olive oil for 3 minutes. Stir in the potatoes and cook, stirring constantly, for 3 minutes more. Pour in water and it let boil gently for 20 minutes, until the potatoes are mushy. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, about 10 minutes and drain. Mash the potatoes with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer for 5 minutes. Just before serving, stir kale into soup and simmer for 5 minutes until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Grilled sardines (Sardinhas assadas) This is a traditional healthy Portuguese summer recipe. Sardines are rich in Omega 3.

Ingredients 3 (per person)

Preparation sardines

olive oil salt lemon

 

 • 

Buy ultra-fresh fish. Fresh sardines are seasonal – look for them in the summer months – and powerfully flavoured. Less fresh sardines should be gutted before grilling. Place them in a grill basket. Toss whole sardines in olive oil while your grill gets nice and hot, then lay them side by side in the grilling basket, as many as will fit in a single layer without crowding. Set the basket on the hottest part of the grill. After 2 minutes, turn it over and let them cook for another 2 minutes. Serve whole. Sprinkle liberally with salt and squeeze a fresh lemon to finish. Pick up a whole sardine, holding the head in one hand and the tail in the other, and eat like a tiny corn on the cob.

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Rabanadas no forno

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Golden Toasts in the oven (Rabanadas no forno) These “rabanadas” are fabulous and are not fried! Even though they’re fat free, the flavour, the moist texture and the characteristic golden look are the same as in the typical Christmas recipe.

Ingredients

Preparation

1

french loaf (with 2 days)

1l

skimmed milk

100 ml

water

160 g

sugar

1 tablespoon

honey

1

cinnamon stick

1

lemon peel

3

eggs

1

white egg

sugar and cinnamon to sprinkle

       

Cut the French loaf in slices of 2 cm of width (15 slices with the thickness of a finger). Boil the milk with the water, the sugar, the cinnamon stick, the lemon peel and the honey. In a bowl, whisk the egg and the egg white with a fork. Deep each slice of bread in the warm milk and let it soak during a few minutes until they’re soft. Use a slotted spoon to remove the bread from the milk to the eggs. Place each slice in a baking tray lined with tracing paper. Repeat the method until you finish the bread. Take it to the oven at 200ºc for 20 minutes. After taking them out of the oven, sprinkle them with a mixture of cinnamon and sugar.

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36


Romania, Theoretical Highschool “St. Mary” Galati

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Ciorba de perisoare

Sarmaluțe

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Corba de perisoare (Meatball soup) The meatball soup is a traditional Romanian sour soup with meatballs. The “meatballs” are usually made with minced pork meat, mixed with spices and rice and boiled in soup. You can eat this kind of soup at any time of the year. Meatball soup is very healthy because it’s made of many vegetables and very tasty meat : pork meat.

Ingredients

Preparation

Soup 3

carrots

1

parsley root

1

slice of celery

1 small 30 ml 8

onion oil pork ribs

1 tbsp.

salt

1 tbsp.

herbs

1

green pepper

2

tomatoes

1

lemon

Meatballs 700 g 1

minced meat rice

1 tsp.

saltn

1 tsp.

pepper

1 tbsp.

Cut the small green pepper and the tomatoes into very thin pieces and add them to the soup. Boil it for 45 minutes. While the soup boils, we “create” the meatballs like this : in a bowl, we mix all the meatballs ingredients. Then, with wet hands we “create” the meatballs at a nut size. Add the meatballs in the soup and boil them for 10 minutes. A portion of aprox. 250 ml. contains aprox. 220kcal. Enjoy your soup!

onion

120 g

8

First of all, you wash, peel all the vegetables and chop them finely. After that, you fry them for a while in oil. When the vegetables are soft, add the pork ribs and the salt.

pork ribs flour parsley

2

eggs

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Sarmaluţe (Meat rolls in cabbage or vine leaves) “Sarmalute” is a traditional Romanian dish made from minced meat (usually pork, but it could also be beef, chicken or turkey ), mixed with rice and other ingredients, wrapped in cabbage (fresh or pickled) or vine leaves in a roll form. It can also be vegetarian, and this is made especially during the Cristmas or Easter fast. “Sarmalutele”, as the meatballs soup, can be served at any time of the year, because they are very healthy too, especially the vegetarian version. The Romanian word "Sarmale" is a loan from Turkish (sarmak), which has the meaning "to wrap, envelop". This dish is known by the same name in many countries near the eastern basin of the Mediterranean: Turkey, Romania, Bulgaria, Serbia, Macedonia, Palestine, Jordan, Syria, Lebanon, Greece and Moldova.

Ingredients

Preparation

1 kg

First of all, we have to boil the sweet cabbage in salted water.

minced meat (the type can vary)

110 g

rice

3

bay leaves

2

onions

2 tbsp. 100 g

oil tomato sauce or tomato paste

1 large

fresh (or sour) cabbage pepper

1 tbsp.

salt dill thyme

We mix the rice with the minced meat, the onions chopped very small, pepper, salt, bay leaves chopped also very small and 100 milliliters water. We cut only the sheets that we can use and we pack the mixture in the resulted sheets. We put them into a large pot. Among them, we add the dill and the thyme…After we add all of them, we add water until the last layer is covered with water. We also add the pasta tomato and the 2 tablespoons of oil. Boil them for 2 hours. A portion od aprox. 250gr. Have aprox. 400 Kcal. They can be served with sour cream, which does not make them very dietary! Enjoy your meal

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Slovakia, Spojena skola Ruzomberok

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Kapustnica

42


Smoky Sauerkraut and Sausage Soup (Kapustnica) Cabbage soup is common in Polish, Slovak and Ukrainian cuisines under the name Kapusniak (Kapustnica in Slovakia). Kapustnica is mainly a traditional Christmas soup in Slovakia, which mainly consists of homemade sour cabbage. Indeed, it is also cooked for different occasions or ordinary days.

Ingredients

Preparation

150 g

1.

smoked pork or ham or ham hocks

¼ tsp.

allspice, and 1/2 tsp salt to a pot. Bring to a boil, turn heat to low,

all spice or Nutmeg

3 whole

black pepper

cover with lid and simmer for 30 minutes. 2.

or ½ tsp. ground 1

caraway seeds

200 g

Sauerkraut

1 small

onion, sliced

2 tsp.

paprika powder

brown (about 5 minutes) 3.

garlic, minced

50 g

4.

1 small

5. 6.

sugar

½ tsp.

vinegar

1 tsp.

marjoram or thyme

for garnish

Remove ham from soup. Cut meat from bone (if any) and cut off any of the thick pieces of skin. Chop up the meat into small pieces.

smoked sausage ½ tsp.

Next stir in the onions, mushrooms and garlic. Cover with lid and simmer for another 30 minutes.

polish or hungarian

(Kilbasa, paprika sausage)

Add sauerkraut to the pot, with a little bit of the juice, after initial 30 minutes is up.

dried mushrooms (alt.: a pack of fresh)

When onions are soft, mix in 2 tsp paprika and stir into onions. Remove from heat.

(not spicy) 1

Meanwhile, slice onions thinly. In a separate frying pan, heat 1-2 Tablespoons oil and saute onions until translucent, but not

bay leaf

½ tsp.

Add smoked ham, 800 ml (3.5 US cups) water, bay leaf, pepper,

7.

Return ham to pot and simmer another 20 minutes. If you have some red wine, add 1/2 cup or so to give the soup even more flavor!

8.

yogurt

Cut up the sausage and add it to the pot along with the vinegar, sugar and marjoram (or other herbs like herbes de

sour cream or cream

Provence, thyme, etc.). 9.

Cook for another 5-10 minutes. Add a little more vinegar, salt, pepper, and/or sugar to adjust to your taste. Serve with a dollop of sour cream, plain yogurt, etc. over top.

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44


Turkey, Mithatpașa Kizteknik Ve Meslek Lisesi Istanbul

45


Sarma 46


Sarma (stuffed Grape leaves with rice and herbs) Dolma is a family of stuffed vegetable dishes common in the Middle East and surrounding regions including Balkans, the Caucasus, Russia, Central Asia . Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or 'yaprak dolma' The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. These Sarmas are stuffed with rice, pine nuts, and fresh herbs, take a little bit of time to prepare, but they are worth the effort.

Ingredients

Preparation

50-60

Note: Brined grape leaves are packed by weight so the quantity will vary from jar to jar. Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside. In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool. Line the bottom of a heavy saucepan with 2 or three grape leaves (You can use the broken or torn ones for this.)

or

fresh grape leaves

1 jar brined grape leaves

1 cup 6 1 ½ cups

olive oil large onions, minced uncooked long grain rice

1 cup fresh parsley, chopped ½ cup

fresh dill, chopped

½ cup

pine nuts

2 tbsp.

dried mint

1 ½ tsp. ½ tsp.

salt freshly

ground black pepper juice of 2 lemons

Roll the Dolma: Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center. Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center. Continue rolling the packet up towards the top point of the leaf. Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom. Pour remaining 1/2 cup olive oil over the dolma and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.

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