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ALL ROUND THE YEAR Customs and traditions throughout the year in Italy, Turkey and Poland


New Year’s Eve


Turkey People celebrate New Year watching fireworks and laser shows.


See how our Turkish friends celebrate New Year. Scan QR codes to watch the videos by Yigit, Selin and Reyda.


New Year’s Beyti Ingredients: 150 grams of ground meat 1 teaspoon powdered red pepper 1 teaspoon powdered black pepper 1 garlic cloves 1,5 tablespoons breadcrumbs 1 teaspoon salt 1 piece of pastry 1 tablespoon tomato paste (for dough) tomato and yoghurt for sauce 1 tbsp butter 2 tablespoons of tomato paste 2 tablespoons of hot water 1 teaspoon of garlic powder 1 teaspoon black pepper 2 tablespoons yoghurt 1 garlic cloves 1/4 bunch of parsley


Preparation: Transfer the minced meat to a mixing bowl. Add the powder, pepper, salt, pepper, breadcrumbs and garlic. Spread a thin dough (as big as a big size pizza) on the counter and fold it in an envelope rub the tomato paste with the help of a brush. Roll the kneaded dough and wrap it with the dough. Slices with a knife. Remove the baking tray and cool the oily paper over and slices the slices one by one. After driving olive oil, bake for 15 minutes in the oven where you started heating at 170 degrees. When they are cooked, start preparing tomato sauce. Melt the butter in a saucepan. Heat the tomato paste, hot water, garlic powder and pepper for 1-2 minutes. Add the garlic yogurt, tomato sauce and finely chopped parsley onto the baked beef.


Poland Polish people have public festivals with fireworks. At midnight they drink champagne, make wishes and New Year’s resolutions.


Polish People tend to believe that what the New Year is like, the whole year is the same.


Italy Italians meet their friends and families at festivals with fireworks. Many towns have public music and dancing with bonfires. During private parties, people play tombola game and drink prosecco, Italian sparkling wine.


An old custom that is still followed in some places, especially in the south of Italy, is throwing your old things out the window to symbolize your readiness to accept the New Year. Another custom says that if you don’t wear red underwear to ring in the new year, Italian folklore claims this will bring luck in the coming year.


Winter holidays in Poland The date of winter holidays vary across different regions of Poland. It starts in January or February and lasts for two weeks. Students usually rest having fun with snow: sleighing, skiing or snowboarding.


See how Polish students usually spend their winter break. Scan the QR code to watch a video by Krystian.


The carnival in Venice, Italy


One of the most popular carnivals in the world: Carnevale di veneziaThe Carnival of Venice is an annual festival held in Venice, Italy. The Carnival ends with the Christian celebration of Lent, fourty days before Easter, on Shrove Tuesday (MartedĂŹ Grasso or Mardi Grass), the day before Ash Wednesday. The festival The Carnival of Venice (Italian: Carnevale di Venezia) is an annual festival held in Venice, Italy. It is famous for its particular and ancient masks.


The first day of spring in Poland It is celebrated on March 21 and the first sign of spring are storks returning to Poland.


The custom of drowning or burning Marzanna is supposed to protect against the return of gloomy days.


Easter in Turkey Although Turkish people share a diverse belief system, Easter is celebrated in some communities.


Easter is not directly celebrated here but the Turkish enjoy eating chocolate eggs and seeing different culture traditions.


EASTER IN POLAND The egg is a symbol of life. At Easter time, eggs are painted with different colours. The egg is in Poland a traditional Easter dish. It is a common practice to share a holy egg and make wishes.


This is what Polish people arrange in a basket and bless in churches on Holy Saturday. On Easter Monday Polish people pour water for a joke. Everyone can be wet that day.


Polish Easter dishes


Sour rye soup Ingredients: 1 carrot 1 parsley a slice of celery 3-4 cloves of garlic 0,5-1 kg of pork sausage 0-5 l of leaven a few seeds of pimento, 2 bay leaves, 1-2 tbs of marjoram Salt, pepper to taste Preparation: 1. Put all the vegetables, sliced sausages, garlic, herbs and bay leaves into a pot and cook for 20 minutes. 2. Add the leaven to the pot and let it cook for some time. 3. Add herbs, salt, pepper to taste. 4. 1-2 tbs of 30% cream can be added. Serve with hard-boiled egg, potatoes or bread.


Christmas in Italy


All families exchange Christmas cards and presents. The legendary patron Saint of children is Santa Claus; he will bring them presents and candies. He is presented as an old man with a white beard and red dressed. According to the tradition he arrives from the North Pole in a sledge drawn by six reindeers and he visits each child’s house in order to leave them its presents by coming down the chimney on Christmas Eve.


Why do we celebrate Saint Stepehen’s Day? There is another very special day in Italy: Day of Saint Stephen, which is celebrated on 26 December. This day is dedicated to a holy martyr whose origins are still unknown today. The thing we know is that the name Stefano derives from Greek and meaning Coronato and belonged to a young man from the first Christian community. From North to South, many events are scheduled , all to be enjoyed with families and close friends, starting from a visit to beautiful Christmas markets.


Christmas is time for parties. We decorate our homes and eat the Christmas pudding, ravioli, polenta, salted codfish, capon, tripe and roe deer as popular Italian food. In other parts of Italy we eat lasagna, tortellini, culatello, stew boar meat, large eel and roasted lamb. At the end of the dinner and of the lunch we eat Pandoro or Panettone and we play tombola game all the time.


Pandoro Sponge: 1/4 cup warm water (105 to 115 degrees F.) 1 (1/4 ounce) package dry yeast 1 teaspoon sugar 1 egg yolk 1/2 cup flour Dough: 4-1/2 to 5 cups flour 7 egg yolks 3/4 cup sugar 3 tablespoons unsalted butter, room temperature 1/2 cup water 1 egg Grated zest of 1 large lemon 1 teaspoon vanilla extract (optional) Topping: 1/2 cup apricot jam Confectioners’ sugar


To make the biga or sponge: Put the warm water in a small bowl. Stir in the yeast, sugar, egg yolk, and flour. Cover with plastic wrap and put in a warm place. Allow the sponge to rise until doubled in size, about 1 hour. To make the dough: In a large mixer bowl, combine 4 egg yolks, 1/2 cup of sugar, butter, and water. Beat on low just to combine the ingredients. Add the sponge and mix again to combine. Gradually add 3 cups of the flour, one cup at a time, blending after each addition. Increase the speed to medium-low and beat the dough for 3 to 4 minutes. The dough will be soft and a little sticky. Grease a large bowl with butter, add the dough , and turn to coat. Cover the bowl with plastic wrap, then cover with a kitchen towel. Put in a warm place to rise for 2 hours. Punch down the dough and make a well in the middle of it. Add 1-1/2 cups more flour, the remaining 3 egg yolks, the whole egg, the remaining 1/4 cup of sugar, the lemon zest, and optional vanilla. Knead the dough in the bowl to combine the added ingredients. Transfer the dough to a lightly floured surface. Knead for about 5 minutes, or until the dough is soft and smooth. Add additional flour if necessary. Put the dough in a large greased bowl. Turn to coat the dough and again cover with plastic wrap and a towel. Let rise for another 2 hours.


Butter two 6 x 9-inch pandoro molds. Punch down the dough and divide it in half. Form each piece of dough into a ball. Place each ball into the prepared mold and cover with a towel. Let rise for 1-1/2 hours or until dough is 3/4 of the way up the molds. Preheat oven to 375 degrees F. Bake the breads for 30-35 minutes, or until tops are brown and a tester inserted in the center comes out clean. Let the breads cool in the pans for 10 minutes. Remove bread from molds and cool completely on wire racks. To serve: Heat the apricot jam until melted in a small saucepan. Brush the breads with the jam, then sprinkle heavily with confectioners’ sugar. Slice into vertical wedges or horizontal slices to serve.


Christmas in Turkey

There are so many different cultures on our homeland. Even though we share many diverse belief systems, we can come together to celebrate something valuable for each other’s happiness. With great diversity, Christmas is celebrated freely in our country; people share the joy of a beginning with an integrity. Regardless of your belief, we wish you a very Merry Christmas.


Muslim people hail Christian, Jewish and many others and the same happens vice versa. Christmas is not included in Muslim belief, so they don’t celebrate exactly the Christmas as in Christian belief. But everybody is included to celebrate the new coming year, as the Earth goes around the sun and the stars, we celebrate another 365 days with a joy of hope and harmony.


Christmas olive oil leaf Ingredients: 300 grams of vine leaves 1 piece of lemon 4 tablespoons olive oil 1 cup hot water Filling: 6 tablespoons olive oil 3 pieces of medium-sized onion 1.5 cups of rice1 cup hot water 1 tablespoon stuffed peanuts 1 tablespoon of currants 1 teaspoon black pepper 1 teaspoon allspice 1/2 teaspoon cinnamon 1 pc of sugar cubes 1 teaspoon of salt


How to make it? To prepare the inside of the winding; chop cube cubes. Roast the onions in the pot where you heat the olive oil until it is pink. Add the rice. Then, respectively; Add peanuts, currants, black pepper, allspice, cinnamon, cut sugar and salt. Add the hot water and cook the inner mortar for 5 minutes on low heat and remove from the cooker. Leave to warm. Open the brine vine leaves in a serving dish with the veined portions on top. Add the inner mortar to the middle of each leaf and wrap the edges and wrap all the leaves firmly from the wide to the end. Place one or two leaves under your winding pot and place the stuffings neatly. Take hot water, lemon and olive oil over the wraps. Close a flat dish and cook for about 35 minutes. According to desire; Serve warm or cold.


Chicken rice stuffing 1 big size chicken For inner pilaf 1.5 cups of rice 2 pieces of onion 1 tablespoon of currants 1 tablespoon stuffed peanuts 2 cups of hot water (also can use chicken broth) 2 spoonful butter 1/2 teaspoon cinnamon 1 teaspoon of salt 1 teaspoon black pepper For the above 1 tbsp butter 1 teaspoon lemon juice 1 teaspoon powdered pepper


How to make it? Cut the onions in cubes. Melt the butter in a rice pan. Roast the onions until you have color. Add the rice for 5 to 6 minutes. Add the stuffed peanuts, currants, black pepper and cinnamon. 2- 3 more minutes. Add the hot water and close the lid of the pan for 10 minutes. Add the inner pilaf prepared with the help of a spoon into the cleaned, boneless chicken. Tie the legs crosswise so that the chicken is not separated when cooking. Mix butter, lemon juice and powder pepper in a bowl. Lubricate the chicken with the butter mixture. Cook at 180 degrees for 45 minutes. Serve and serve with rice.


CHRISTMAS TRADITIONS IN POLAND The most important day of Christmas is Christmas Eve which takes place on the 24th of December. On this day families get together to eat a traditional Christmas Eve dinner. The dinner starts when the first star can be seen in the sky.


A very important event is a decoration of the Christmas tree by the whole family. Customarily Christmas Eve is a day of lent so there is no meat (except for fish) on the table.


At the table there should be one additional plate for an unexpected guest. Dinner starts with a prayer and sharing holy wafer. Family members wish each other happy Christmas and a lot of joy in the coming year. We traditionally open Christmas presents and sing Christmas carols.


During dinner we taste dumplings with various fillings, fish (especially carp) that may be fried or served cold in jelly and borsh.


Borsch – Polish Christmas dish Ingredients: 2 kg of cooked beets 2,5 liters of vegetable or meat broth 1 onion, chopped and fried on 1 tablespoon of butter 1 bay leaf a few seeds of black pepper 1 tablespoon of vinegar 2 tablespoons of balsamic vinegar


Preparation: 1. Place cooked, peeled and sliced beets in boiling, clean broth. 2. Cook it on low heat for only 10-15 minutes. 3. Five minutes before the end of cooking, add the bay leaf, all spices, black pepper and onion. 4. Set side and leave for the whole night, or a minimum of 6 hours. 5. Make the borsch almost boil. Set aside from the heat, add vinegar and strain. 6. Season with salt and pepper. Serve with dumplings.


See how Polish people celebrate Christmas. Scan the QR code to watch the video by Krystian.


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All round the year - eTwinning project  

All round the year - eTwinning project  

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