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THE SCENT OF OUR COUNTRY’S CUISINES Greece, Poland, Romania, Slovenia, Turkey

Music school of Argolida, Greece Publiczne Gimnazjum im. Jana Kasprowicza w Zakrzevńę, Poland

Scoala Gimnaziala Viisoara, Romania Osnovna šola Polhov Gradec, Slovenia Istanbul Bilim ve Sanat Merkezi, Turkey

THE SCENT OF OUR COUNTRY’S CUISINES Greece, Poland, Romania, Slovenia, Turkey


This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

THE SCENT OF OUR COUNTRY’S CUISINES A Cook Book This cook book is the Comenius project of: Music school of Argolida, Greece Publiczne Gimnazjum im. Jana Kasprowicza w Zakrzevńę, Poland Scoala Gimnaziala Viisoara, Romania Osnovna šola Polhov Gradec, Slovenia Istanbul Bilim ve Sanat Merkezi, Turkey

Recipes, photographic material and translations School projects Comenius School Coordinators Panagiotis Psychas , Greece Alla Ostapovych, Poland Camelia Costantea, Romunia Maja Koritnik, Slovenia Şule Yagli, Turkey Editing Darinka Orel, Tanja Metež Omerzel, Maja Koritnik Cover design Darinka Orel Printed by Primary School Polhov Gradec First edition Polhov Gradec, 2013


TRADITIONAL DISHES Egg-Lemon Chicken Soup Vegetable Soup Saganaki Green Bean Casserole with Olive oil and Tomatoes Boiled Leafy Greens Souvlaki WILD FOOD Wild Greens cooked in Tomato Sauce Greek Mountain Tea with perfumed Herbs CONSERVATION Olives in Vinegar and Oil Strawberry Jam HONEY Haloumi with Greek Salad and Lemon Honey Dressing Loukoumades Melomakarona Honey Cookies with Walnuts


TRADITIONAL DISHES Sour Barley Stew Sauerkraut Stew Potato Dumplings with Cottage Cheese Dumplings with Cabbage and Mushrooms Ribs in Honey WILD FOOD Mushroom Soup Curd Cheese with Onion and Chives Salad of Forest Fruits Christmas Eve Stew Fruit Mint Tea Blueberry Juice CONSERVATION Pickles Mushrooms in Vinegar Apple Marmalade

HONEY Golden Brown Wings in Honey Seasoning Honey Ham with Cloves Honey Cake


TRADITIONAL DISHES Layered Polenta with Sheep Cheese and Bacon Clear Soup with Noodles Bean Stew with Smoked Sausage Romanian Stuffed Peppers Pork Stew in a Bread Bowl WILD FOOD Nettle Soup – Crème Forest Mushroom Pudding Mulberry Tree Tea with Wild Mint Blackberry Syrup Elderflower Juice CONSERVATION Unsweetened Plum Jam Sour Cherry Compote Pickled Red Pepper with Cauliflower HONEY Mint Honey Cookies Honey Rice Pudding Honey Mint Lemonade


TRADITIONAL DISHES Veal Stew Buckwheat Mush Hearty Sausage and Sour Turnip Stew Cheese Leavened Dumplings - Ĺ truklji Potato Plum Dumplings Walnut Cake - Potica Apple Strudel WILD FOOD Wild Asparagus with Eggs Nettle Spinach Dandelion Salad Fried Elderflowers Elder Juice CONSERVATION Cherry Compote Spruce Tips Herb Salt Wild Garlic Pesto HONEY Groats with dried Plums and Honey Gingerbread Biscuits


TRADITIONAL DISHES Village Soup Beans with Sausage Lentil Paste Turkish Bulgur salad Purslane Salad with Yogurt WILD FOOD Turkish Marsh-Mellow Dish Nettle Bรถrek Sahlep Rosehip Tea Turkish Lemonade CONSERVATION Fig Marmalade Apricot Jam Corab Molasee HONEY Balli Pufuduk Banana Boats Cake with Honey, walnuts and Sultana raisins

Some measurements and abbreviations used in the book:


1 cup equals ¼ liter


1 tbs – 1 tablespoon equals 15 ml or 3 teaspoons


1 tsp – 1 teaspoon equals 5 ml

A smiling face is half the meal!

And here is the other half:


TRADITIONAL DISHES Avgolemono Greek Egg-Lemon Chicken Soup 1 whole chicken (excess fat trimmed and skin removed) 12 cups water 2 carrots cut in half 2 celery stalks cut in half 1 large onion, peeled and cut in half 2 bay leaves 5 whole black peppercorns 2 tsp. salt ½ cup orzo pasta, or rice 3 eggs, at room temperature 1 tsp. fresh lemon zest Juice of two lemons, strained salt and freshly ground black pepper

Add the first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat and simmer for an hour to an hour and a half. Remove the chicken and vegetables to a bowl and carefully strain the broth into a large bowl. Return the strained broth to the stockpot and bring to a boil. Add the orzo pasta and cook uncovered for 10–12 min until tender. While the pasta is cooking, prepare the egg-lemon mixture. Beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.

When the pasta is cooked, turn off the heat. Ladle about two cups of broth into a bowl. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth. Stir the egg-lemon mixture into the pot and heat over very low heat for 5-10 min until heated through. Be careful not to boil the soup once the eggs have been added. Adjust your seasoning for salt and pepper and add more as desired. Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side, as you prefer.

χορτόσουπα Vegetable soup 3 potatoes cut in quarters 5 carrots 4 celery sticks onion water salt and pepper

Boil all the ingredients together in a liter of water until the vegetables are soft. Remove 4 pieces of potatoes, 2 carrots and onion. Put them in the blender with some of their broth. Mix until they become creamy. Pour this cream into the rest of the soup and stir. The soup is ready. It is served with croutons and grated “graviera” cheese. Alternatively, you can add half a teacup of rice or pasta at the end of the cooking.

Ελληνικό χοιρινό σουβλάκι Grilled Pork Souvlaki Marinade: 1/4 cup olive oil 1/4 cup red wine 2 tbs lemon juice 1 tbs dried mint 1 tbs dried oregano 4 cloves of garlic, smashed and minced finely 1 bay leaf, crumbled into tiny pieces Meat: pork shoulder, trimmed of fat and cut into 1 inch cubes salt and freshly ground black pepper lemon (for serving)

In a large non-reactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and put in the refrigerator for 2 -3 h. If using wooden skewers, soak these in a shallow pan filled with water while the meat marinates. Heat the grill to medium high. Thread the meat on to the skewers. Season the pork with salt and freshly ground black pepper. Grill for about 10 min, turning occasionally until they are cooked through. Squeeze some fresh lemon juice on the skewers before serving. They are served on a pitta bread with saganaki cheese and a salad of leafy greens.

Saganaki Pan-Seared Greek Cheese about 1/2 kg kefalotyri or kasseri cheese or pecorino romano ½ cup olive oil 2/3 cup flour for dredging 2-3 lemons, quartered

Cut the cheese into slices or wedges that are 0,5 inch thick by 2,5 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan, heat the oil and sear each slice in 1 tbs of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice. Serve with ouzo or wine, olives, vegetables, tomatoes, and crusty bread.

Fassolakia Lathera Green Bean Casserole with Olive Oil and Tomatoes 1 kg green beans, cleaned and trimmed ½ cup olive oil 1 large onion, diced 2 cloves garlic, minced 2-3 medium potatoes (cut in large wedges) a large handful of baby carrots ½ cup chopped fresh parsley 2 tbs tomato paste 4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes) 1½ cups warm water 1 tsp sugar salt and pepper to taste

In a large pot, heat the olive oil over medium high heat. Add the onion and sauté until translucent. Add the garlic and sauté until fragrant, about 1 min. Add green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy. In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste. It is best served with feta cheese and nice brown bread, to dip in the sauce.

Horta Vrasta Boiled Leafy Greens 3 tbs curly endive or any leafy green of your choice 1 tbs salt extra virgin olive oil (about 2 tbs) fresh lemon juice of 1 lemon salt to taste

Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves. Soak them in a clean sink with plenty of water and about a cup of white vinegar. Any sand or residue will sink to the bottom of the sink while the greens will float on top. Bring a large pot of water to a boil and then add about a tbsp. of salt to the water. Carefully submerge the greens in the pot and boil for about 20 min or until the thickest parts of the stems are tender. Be careful not to over boil. Drain and place in a bowl. Dress with extra virgin olive oil, lemon juice and salt. You can serve the greens warm or at room temperature. It’s a delicious salad, accompanying grilled meat or fish, with fried potatoes and feta cheese.

WILD FOOD Horta Giahni Wild greens cooked in tomato sauce 1kg of horta 3 ripe crushed tomatoes 4 spring onions a little dill or fennel a teacup of olive oil salt and pepper

The greens are picked in the meadows according to the season. They are cleaned and washed thoroughly to remove any remains of soil. Put the greens in a casserole and on medium fire. They start letting out all their juices. Let them simmer in their juice until half cooked. Check the hard part of the stem to see if it becomes softer. Add the chopped spring onions, the dill, the crushed tomatoes, and the olive oil, stir and cover. Let it cook for 15-20 min. At the end add the salt and pepper. Alternatively it can be cooked with lamb as well. We can also add potatoes and courgettes. These greens also make excellent pie.

Oρεινό Ελληνικό τσάϊ με αρωματικά βότανα Greek mountain tea with perfumed herbs mountain herbs rosemary sage a few cloves and a cinnamon stick a teaspoon of honey

Pick up the mountain herbs and let them dry. Dry rosemary and sage and mix with the herbs. Boil a kettle of water and put all the herbs in it. Leave it for 5 minutes to infuse. When it is ready, we serve and put a spoon of honey in it. We can also season it with a few drops of lemon juice or a bit of cognac.

CONSERVATION ελιές σε λαδόξυδο Olives in vinegar and oil Pick up the olives from the tree in November, while they are still green. Cut them a little and put them in a bottle with water. Change the water every second day for 15-20 days. Make a mixture of 2 parts. In 1 liter of water put a wineglass of sea salt and a water glass of vinegar. Add oregano and estragon. Shake the mix to dilute the salt and then put the olives inside. Cover the mixture with olive oil. Wait for about 20 days until the olives absorb the perfumes and then we can eat them.

γλυκό-ζελέ φράουλας Strawberry Jam 1 kg strawberries 800 g sugar

Cut the stems of the strawberries and wash them well. Cut them in half. Put the fruit in a big casserole and add the sugar. Mix well. Boil them together and the jam is ready when it is thick. Don’t worry if it seems runny because it will thicken when it gets cold.

HONEY The honey from Greece is among the finest honeys in the world because of unlimited summer sun, amazing biodiversity of the countryside and the rich flora with over 850 species found nowhere else in the world! No wonder it was called the nectar of Gods! The main types of Greek honey Thyme Honey is the best honey in Greece. It is intensely aromatic and with exceptional flavour. It has very strong antiseptic attributes and empowers the immune system. Orange Blossom Honey has a splendid perfume and flavour. It has strong anti-oxidative value. Sunflower Honey is a lightly coloured honey, rich in polyphenols which play an important role in our diet. Heather Honey is a product with high nutritious value and a toner for the body. Chestnut Honey has high bacterial stagnation attributes and increases blood circulation. Pine Honey is not very sweet and has fewer calories. Cotton Honey has the highest anti-bacterial attributes. Vanilla-Fir Honey has the least calories. Polyfloral Honey has an exceptional perfume and flavour. It has a high nutritious value. The use of honey in Greece Since ancient times the Greeks have been using honey both as food and for medical therapy.

χαλούμι με Ελληνική σαλάτα και με λεμόνι και μέλι Haloumi with Greek salad and lemon honey dressing 2 tbs lemon juice 2 tsp honey 1 tbs chopped oregano leaves 1/4 cup (60ml) olive oil 1 baby lettuce, leaves separated 2 Lebanese cucumbers, sliced lengthways 4 small vine-ripened tomatoes, halved 1/2 red onion, thinly sliced 1 cup (160g) kalamata olives 1 cup mint leaves 250g haloumi cheese, sliced

Whisk lemon juice, honey, oregano and 2 tbs oil in a bowl. Season and place lettuce, onion, cucumber, tomato, olives and mint on a serving plate. Heat 1 tbs oil in a non-stick fry pan, add the haloumi and cook for 30 seconds each side or until golden. Serve haloumi immediately with the salad and drizzle with the dressing.

λουκουμάδες Loukumades 2 packages active dry yeast 1 cup warm water 1/2 cup warm milk 1/4 cup white sugar 1 teaspoon salt 1/3 cup butter, softened 3 eggs 4 cups all-purpose flour 1/2 cup honey 1/2 cup water 4 cups vegetable oil, or as needed 2 teaspoons ground cinnamon

Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 40 ºC. Let stand for 5 min until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine. Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled, for 30 min. Stir the dough well, cover, and let rise 30 more min. Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool. Heat oil in a large saucepan to 175 ºC.

Place a large tablespoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 min per batch. Gently set the loukoumades aside to drain on paper towels. Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.

Melomakarona Honey Cookies with Walnuts For the cookies: 1 cup olive oil 1 cup vegetable oil 3/4 cup sugar zest of one orange 3/4 cup orange juice 1/4 cup brandy 2 tsp. baking powder 1 tsp baking soda pinch of salt 7 1/2 cups flour 3/4 cup walnuts, ground ground cinnamon

For the syrup: 1 cup honey 1 cup sugar 1 1/2 cups water 1 cinnamon stick 3-4 whole cloves a piece lemon 1 tsp lemon juice

Preheat the oven. In a small bowl, using your fingers, combine the orange zest with the sugar. Using an electric mixer, beat the oil with the orange sugar until well mixed. In a separate bowl, sift the flour with the baking powder, baking soda and salt. Add the orange juice and brandy to mixer and mix well. Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated, stop mixing. Pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth shape, like a small egg. Press the tines of a large fork in the centre of each cookie so that they resemble lightly flattened ovals.

Bake in a preheated oven for 25min. While the cookies are baking, prepare the syrup. In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 min. Remove the cinnamon, cloves and lemon rind. Stir in lemon juice. Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies are baked and still hot, float them in the syrup, so that they absorb syrup both sides. Place them on a plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.


TRADITIONAL DISHES Ĺťurek Sour Barley Soup 60g of raw sausage a few grains of black pepper 2 cloves of garlic 1 dried mushroom (hat) 2 glasses of leaven for sour barley soup marjoram, 1 bay leaf, a few grains of allspice salt 4 hard-boiled eggs

Put the sausages on the bottom of the pan, pour 6 glasses of water, add spices, a mushroom and garlic. Put the pan on a low fire and boil for 15 min from the moment when the water’s started bubbling. Take out the sausages onto the plate and strain the brew. Boil. Remember to stir it all the time! Mix it with the leaven and boil for a few minutes. Add the sausages, eggs and mushroom cut into small pieces and season with marjoram.

Bigos Sauerkraut Stew 3 onions ½ kg mushrooms 1 kg smoked sausage 1 small cabbage 1 kg sauerkraut salt, pepper, sugar 3 large tomatoes 2 glasses of water 1 bay leaf 1 cup of dry red wine

Wash all vegetables. Chop the mushrooms and onions into small pieces. Fry the onions until golden and add the mushrooms. Chop the cabbage and mix it in a big pot with the sauerkraut. Pour over the boiling water, add the mushrooms and the onions and boil for 30 min. Meanwhile chop the smoked sausages into small pieces and fry them in a frying pan. Chop the tomatoes and add them to the frying sausages. Lower the heat and add the sausages, tomatoes and bay leaf. Add pepper, salt and sugar to taste. Simmer covered for 2 hours stirring occasionally. Add the water from time to time to prevent burning. Add a cup of dry red wine and serve with fresh bread.

Kluski ziemniaczane z twarogiem i skwarkami Potato Dumplings with Cottage Cheese and Bacon 1 kg of potatoes 25 gr rye flour or wheat flour 1 tsp salt 0,5 kg curd 20 gr smoked bacon 1-2 onions

Peel the potatoes and cook them. Drain an excess of water. Put the potatoes into a bowl, add salt and flour and mix thoroughly. The mixture should be thick. If it’s necessary, add more flour. Boil some water in a fairly large pot. Put the dough onto a wooden board and flatten it. Form elongated and rather narrow dumplings cutting them off with a spoon soaked in boiling water directly into the pot. Cook them in batches for 1-2 min from time of swimming out and take them out onto a plate by a colander. Cut the bacon into cubes and brown it in a frying pan. Add the chopped onion, fry it slowly and add the cooked dumplings. Add the crushed cottage cheese and salt to taste.

Pierogi z kapustÄ… i grzybami Dumplings with Cabbage and Mushrooms Dough: 1 kg flour 1 tbs oil 1 tesp salt, water Filling: 1 kg sauerkraut 200 g dried mushrooms 1 large onion 1/2 tsp cumin 2 tsp marjoram salt and black pepper to taste

Dough: Sieve the flour, add the oil, water, salt and mix everything slowly. Then knead it until it's smooth and elastic. Filling: Soak the mushrooms in warm water for 20 min. Boil the cabbage. Drain it. Add the mushrooms, cumin and marjoram. Chop the onion and fry it in a large pan. Add the sauerkraut and mushrooms and fry everything together. Season it with salt and pepper. Chop the cooled cabbage and mushrooms in such a way that the filling for dumplings does not contain any large pieces. If the stuffing is very moist, add some bread crumbs.

Roll out the dough into a thin cake and cut round circle cakes. Put a spoonful of filling on each cake leaving free edges (about 3-4 mm).

Dampen the edges of dough and cluster them using lightly floured hands. Make a flounce or squeeze the edges with a fork. Boil the dumplings in some salted water for about 5 min. Serve them with fried onion.

Ĺťeberka w miodzie Ribs in Honey 1 kg of ribs (washed and dried with a paper towel) Marinade 1 clove of garlic (crushed) â…“ cup honey 4 tbs soy sauce 4 tbs wine vinegar 1 tsp salt 1 tsp pepper

Mix marinade ingredients in a bowl. Dip the ribs into the marinade from all sides and put them into the fridge or any other cool place for a minimum of 2 hours, preferably for the whole night. From time to time rotate the meat in a bowl. Take the ribs out of the fridge about 1 hour before grilling. Put them onto the grill or a special metal tray and grill them under the cover or wrapped in aluminum foil for about 20-30 min turning all the time to be baked evenly. When the ribs are being grilled, dip them into the marinade every few minutes or water them.

WILD FOOD Zupa grzybowa Mushroom Soup 0,5 kg of mushrooms 1 carrot parsley a quarter of a celery 20 cm of leek 1/3 of butter stock cube 4,5 kg of potatoes cream

Cook the carrot, parsley and a slice of the celery coarsely. Melt butter in a frying pan, add soup vegetables and stew slightly, add a leak in one piece and some salt. At the end add mushrooms chopped finely - best into stripes. When the soup vegetables with mushrooms are browned put everything into the saucepan with stock cube (it can be vegetable, mushroom or chicken) or with broth. Add the diced potatoes, cook on a low flame and pull out the leak from the saucepan. Season the soup with pepper and salt. At the end thicken mushroom soup with some cream, mixed with some water and flour. You can sprinkle the soup with fresh parsley leaves.

Twar贸g z serem i szczypiorkiem Curd Cheese with Onion and Chives curd cheese 1 onion cream salt black pepper 1 bunch of chives herbal salt herbal pepper

Chop one small onion finely. Put it into the bowl, add some salt, sprinkle it with a lot of herbal pepper, season with black pepper and put it aside. Cut a bunch of chives and add it to the small chopped onion. Use your hands or a fork to crush the curd cheese and add it to the chopped onion and chives. Add a few tablespoons of cream. Taste it, season if necessary with herbal salt, mix it well and eat. You can spread it on toast or bread.

Sałatka z leśnych owoców Salad of Forest Fruits some blueberries some blackberries some wild strawberries yoghurt (vanilla or cream flavor) sugar

Put fruit into the bowl, add yoghurt and sprinkle it with some sugar. Mix it. Serve it as a dessert.

Wigilijny kompot z suszu Christmas Eve stew fruit 2 glasses of different dried fruit (plums, pears, apricots, apples, figs) 6 or 8 glasses of lukewarm water 1 spoon honey 6 spoons sugar clove cinnamon orange peel lemon juice grated peel of lemon

Wash dried fruits and leave them in water for 24 h. Boil it in the same water as it was soaking together with the spices, honey, juice and lemon peel as well as sugar for 20 min. The more different dried fruit you use the better stew fruit you get.

Herbatka miętowa Mint tea xdf ydxf a few mint leaves 400 ml boiling water

Put leaves of mint in a mug and pour them with the boiling water. Brew the tea for 5 min. Serve it with a slice of lemon and some sugar if you like.

Sok z czarnych jagód Blueberry juice 2 glasses blueberries half a glass of sugar

Mix sugar and blueberries and leave them for a night. Put the blueberries together with the juice that has appeared in the jar and cover it with the lid then boil the jar for 10 min. Serve it with the pancakes.

CONSERVATION Og贸rki kiszone Pickles 1,5 kg cucumbers 2-3 springs of fresh dill 5 cloves of fresh garlic 4 roots of horseradish 2 l water 3 tbs salt 5 cherry leaves

Put one spring of fresh dill, two cloves of garlic and a piece of horseradish into the jar. Wash the cucumbers. Put them into the jar until it is full. Add three tablespoons of salt for every 8 glasses of water and heat to the boiling point. Top everything with two cherry leaves. Pour the liquid over the cucumbers in the jar. Seal the jar. Store the cucumbers in a cool dark place.

Grzyby w occie Mushrooms in Vinegar 1 kg mushrooms about 2,5 cups water salt Vinegar marinade: 2 cups water 1/2 cup vinegar 2 medium onions 1 tbs salt 1 tsp sugar pepper 2-3 bay leaves 4 balls of allspice 1 flat tsp mustard

Choose small and firm mushrooms, clean and wash them. Put them into the high pot, pour a little amount of water, salt and cook for 10 min. Make the vinegar marinade in the other pot. Pour the water and the vinegar into it, add the cut onions and the spices and boil everything. Strain the cooked mushrooms and rinse them with cold water. Put them into the jars, pour the hot vinegar marinade and screw the tops of the jars on tightly. Turn the jars upside down or pasteurize them in a large pot for about 15 minutes.

Marmolada z jabłek Apple Marmalade apples sugar water

Wash apples thoroughly, don't peel them but cut them into quarters. Remove the middle part of the apples together with seeds. Put them into a saucepan and pour some water. Boil on the low flame till they cook to the pulp. Remember to stir the apples all the time. Sieve the apple pulp and the obtained apple puree boil on the low flame till it is a half size smaller. Add sugar in a proportion of half sugar half apple puree and boil for 20 min. Put the marmalade into pasteurized jars.

HONEY Currently in Poland there are 41000 beekeepers and 23 000 tons of honey were produced in 2011. The main types of Polish honey rape honey (colza honey) linden flower honey (lime-blossom honey) buckwheat honey fir (spruce) honey multifloral honey (wildflower honey) is well known and very popular in Poland. It has sweet and mild taste. The use of honey in Poland In traditional medicine honey is mostly used for respiratory allergic diseases (asthma, hay fever), prevention and treatment of flu and cold. Prevention and treatment with mycosis/ fungal infections: 1 teaspoon of baking soda together with 1 teaspoon of honey dissolved in a glass of warm water. Consume for 3 days with the ten-day break. In traditional Polish cuisine honey is used mostly in daily consumption as a sweetener for tea and coffee and in cooking meat and baking cakes.

Rumiane skrzydełka w miodowej zaprawie Golden brown Wings in Honey Seasoning 800 g of chicken wings 3 tbs of honey 3 tbs of chicken seasoning 3 tbs of oil

Clean the wings thoroughly. Wash, dry and cut off wing tips. Mix well the honey, oil and chicken seasoning. Coat the wings with the honey seasoning, put them away in a cool place for two hours. Roast the wings for about 20 min on a well-heated grill, spreading them with the honey seasoning.

Szynka w miodzie z goĹşdzikami Honey Ham with Cloves 3 kg pork ham 0,25 l orange juice 3 tbs seasoning for meat 100 ml of brandy 1 tsp of cloves 10 ml of olive oil 50 gr of honey

Wash and dry the ham. Prick the upper surface of ham with the help of a thin knife or a skewer. Rub seasoning into the meat (pork ham) and stick cloves into the rest slits. Fry the meat in hot oil on all sides. Heat up the orange juice and mix it with honey and brandy. Put the ham onto the roasting pan then pour the prepared orange juice over it. Preheat the oven to 140ÂşC and put the meat into the oven for about 3 hours. During the baking pour the juice produced during the baking over the meat.

Serve it warm as well as cold.

Honey cake Miodowiec 50 gr margarine 2 eggs 2 tbs honey 2 tbs soda 3,5 glasses flour

Melt everything in a pot, add soda and mix until the mass is three times bigger. Cool it. Add flour and mix. Divide the dough into six portions, roll out and scatter with plenty of flour. Bake every portion in the oven for 5 min at 180ยบC. Spread the cake with layers of vanilla cream aligning the shape. Vanilla cream 1 l milk, 1 vanilla pod, 150 gr sugar, 6 egg yolks, 100 gr flour Warm up the milk and vanilla in a pot. Whip the sugar with the yolks in a bowl until pale creamy mass. Add the flour slowly and mix with the egg beater until the mass is smooth. Add half of warm milk and mix. Pour everything into the pot adding the rest of milk. Then make it boil mixing constantly. When the mass thickens remove it from heat.


TRADITIONAL DISHES Mămăligă cu Brânză de Oaie în Pături Polenta with Sheep Cheese and Bacon 5 slices of fried and chopped bacon 100 gr smoked sausage 150 gr cornmeal 600 ml water 20 gr salt 250 gr shredded sheep cheese

Boil the water with salt. Once water is boiling, reduce the heat and add the cornmeal, while stirring constantly until the polenta begins to thicken. Cook the polenta for about 20-30 min. Preheat oven to 200°C. In a baking dish spread half of the polenta using some of the remaining bacon fat. Sprinkle with half of the sheep cheese. Add sliced and fried sausage and half of the bacon. Repeat with another layer using the remaining polenta. Add the remaining cheese and top off with the remaining bacon. Bake it for about 10 min. Serve warm along the sour cream (optional).

Supă de pui cu tăieţei Clear Chicken Soup with Noodles ½ chicken (600-800 gr meat with bones) 2 liter water, salt 2 medium-sized carrots, 1/2 celery (root) 1 small onion, 1 parsley (root), 1 parsnip (root) 1 bunch of parsley leaves, 10 peppercorns 100 g noodles

Peel off all the vegetables and wash the chicken pieces in cold water. Pour 2 l of water in a pot, add 1 spoon of salt and bring it to boil at a low heat. Add the peeled onion and the chicken. Slice all the vegetables and add them to the soup, together with the peppercorns. As it boils, make sure you remove the scum that appears to keep the soup clear. It should boil for about an hour. It’s done when the meat can be easily removed from the bones. Take out the chicken and strain the soup. Make sure you throw away the peppercorns! You can cut the chicken into tiny pieces into the soup, or you put them in the oven with some oil and chopped parsley and have a second course! And you can choose to re-add the vegetables to the soup or use them as side dish for the chicken. Boil the noodles for 1 minute in some salted water and strain them. Add them to the soup. Chop the bunch of parsley and add it as well.

Iahnie de fasole cu cârnaţ afumat Beans Stew with Smoked Sausage 600 gr boiled white beans (it can be from can or frozen) 200 gr smoked sausage 1 chopped red pepper 250 ml tomato sauce or tomato juice 50 ml vegetable oil 1 large chopped onion 4 minced cloves of garlic 15 gr paprika water salt and pepper to taste chopped parsley

Heat the vegetable oil in a large pot, add the sliced sausage and fry for a couple of minutes. Add onion and garlic and cook for another 3 to 5 min until the onion is translucent. Add red pepper and continue cooking for a couple more minutes. Add the beans along with the tomato sauce and water enough to cover all the beans. Add the spices and stir. Bring to the boil, reduce heat, cover and cook for 15-20 min. Two minutes before removing the pot off the heat, add the chopped parsley. Serve it with sour red pepper and cauliflower or pickles!

Ardei umpluĹŁi Romanian Stuffed Peppers 8 medium bell peppers - green or red 500 gr ground pork meat or mixed (pork and beef) 125 gr rice 1 medium yellow chopped onion 20 gr paprika 25 ml oil wheat flour 1 egg 15 oz can tomato sauce 30 gr sugar salt and freshly ground pepper to your taste

Pick bell peppers with a nice bell shape and wash them. Cut around the stem and remove the seeds. Fry the onion till becomes golden-brown and add the paprika stirring continuously. Remove the onion from the stove. Mix the meat, rice, chopped onion, an egg, salt and pepper. Mix well with a wooden spoon and stuff the peppers with the mixture. Don't stuff them too tightly! Sprinkle some flour on top of each stuffed pepper to prevent the stuffing to spread out. Put the bell peppers with the cut part up into the pot. Add the tomato sauce, sugar, salt and water until the stuffed peppers are covered. Boil on minimum to medium high heat until cooked, about 1 hour. Taste the sauce and add salt if necessary.

Romanian stuffed Peppers

Tocană de porc în pâine Pork Stew in a Bread Bowl 500 gr pork meat 2 medium-sized onions 2 medium-sized potatoes 4 cloves of garlic ½ tsp of paprika ½ tsp of dry thyme (optional) 30 ml sunflower oil 100 ml tomato juice 500 ml water 4 old buns

Cut the meat into small cubes. Chop the onion and fry it in the sunflower oil till it becomes golden-brown. Add the chopped garlic and the paprika. Stir for a few seconds and add the meat. Stir again and add 500 ml water. Add salt, pepper and tomato juice. Let the stew simmer 40 min in the covered pot. In the last 5 min add the potato chopped in cubes and add the thyme. Cut the top of the buns and remove the bread crumbs. If you don’t have old buns you can use fresh ones but put them in the oven for a few minutes till they become crispy. Let the stew cool a little bit. Pour the stew into the buns and sprinkle them with a little fresh chopped parsley. Serve it with pickles!

WILD FOOD Supă-cremă de urzici Nettle Soup-Crème 1 kilo nettles 2 medium-size onions 1 big potato 1 small celery root 1 parsley root 2 tbs sunflower oil 100 ml sour crème 2 cloves of garlic 250 ml milk salt and pepper to taste

Wash and clean potatoes, a celery root, a parsley root and nettles. Cut them into medium-size pieces. Boil for 30 minutes in a big pot. Strain and keep 1, 5 l of liquid (soup) in which the vegetables were boiled. Put the sunflower oil and the fine cut onion into a pot and fry for 2-3 min. Add 1, 5 l soup. Mix with a blender all the boiled vegetables and the cloves of garlic till obtain a crème. Add the crème into the soup. Add the milk and boil for 2-3 minutes. Season it with salt and pepper. Serve the soup with sour cream and toast croutons!

Budincă de ciuperci de pădure Forest Mushrooms Pudding 500 gr forest mushrooms 1 small white onion 300 ml milk 150 gr bread 200 gr smoked cheese 200 ml sour cream 50 gr wheat flour 4 eggs parsley dill salt

Fry the fine chopped onion till it becomes goldenbrown. Add thinly sliced forest mushrooms and cook till their juice is reduced. Soak the bread into the milk and add it into the mushrooms. Mix the bread and forest mushrooms, add smoked cheese, sour cream, 4 egg yolks, wheat flour, dill and parsley. Beat the egg whites. Incorporate gently the foam of the egg white into the composition. Pour the composition into a tray greased with butter and dusted with flour. Bake for 45 minutes at 180°C. It can be served with grated cheese on top.

Prăjitură sfărâmicioasă cu fructe de pădure Forest Fruits Crumble Pudding Crumbly crust 100 gr sugar 5 gr baking powder 100 gr oatmeal 200 gr wheat flour 100 gr butter 50 gr chopped walnut or hazelnut Forest fruit filling 200 gr sugar 50 ml lemon juice 250 gr forest fruits (blueberry, blackberry, raspberry) 2 chopped apples

Preheat the oven at 180°C and butter 4 cups. Prepare crumbly crust: mix sugar, baking powder, oatmeal, wheat flour, soft butter and chopped walnuts. Prepare fruit filling: mix sugar, lemon juice, forest fruits, chopped apples and simmer the mixture for 3-5 min. Leave the filling to cool. Pour the filling into the cups. Sprinkle the crumbly mixture over the top of each cup and bake the pudding till the crumbly crust becomes golden brown (20-25 min). Garnish every cup with 2-3 fresh fruits. Serve it with whipped cream, vanilla yogurt or vanilla ice-cream.

Ceai de dud şi mentă sălbatică Mulberry Tree Tea with Wild Mint 10 fresh mulberry leaves 5 fresh wild mint leaves 1 l water honey or sugar to taste ice cubes (optional)

Bring water to the boil and end the boiling process. Add immediately the washed and dried mulberry and mint leaves. Cover the pot for 15 minutes. Strain the tea and leave it to cool. Add honey or sugar to taste. Drink at room temperature or cold from the fridge, preferable with ice cubes.

Sirop de coacăze neagră Blackberry Syrup 1 kg blackberries 1 kg sugar 250 ml water ½ lemon

Wash the blackberries and remove the leaves. Add sugar and water and boil the mixture for 20 min. During the process remove the foam. At the end add the juice from 1/2 lemon. Strain the syrup while it is still hot. Pour into the bottle, close it tightly and store in a cool and dry place. The syrup is used to prepare drinks (1/3 syrup and 2/3 water), puddings or cakes.

Socată Elderflower Juice 2,5 l water 3 elderflowers 2 lemons 250 gr. sugar (or honey) 5 gr yeast

Mix the sugar with water in a glass container and add the juice of a lemon. Cut the second lemon into slices and add it too. Put the elderflowers into the glass container. Add the yeast. Leave the liquid to ferment 4-5 days while stirring daily. Strain the juice and keep it in the refrigerator. Serve it cold with ice cubes.

CONSERVATION Magiun de prune Unsweetned Plum Jam 5 kg plum 1 cup of water (250 ml) a lot of patience

Remove plum pits. Put the water into a thick-bottomed pot and add the plums. Simmer the plums for 4-5 hours. Remove the pot into the oven for 1-2 hours. Put the jam into the jars and let it to cool down. Close the jars and keep them in the pantry. This jam can be kept many years. It’s wonderful for breakfast with bread or to prepare pies, cakes or crepes.

Compot de visine Sour Cherry Compote 2 kg sour cherries 500 gr sugar 1 l water

Boil water and sugar until it melts. Add the fruits and boil the cherries 20 min. Put the cherries into the jars and add the syrup. Close the jars and put them on bain-marie for 20 min for sterilization. Cover the jars with a thick towel (or blanket) till they get cold. Store them in the pantry. Serve with cookies or cakes!

Ardei rosu cu conopia Pickled Red Pepper with Cauliflower 4 kg red peppers 1 kg cauliflower 4 l water 120 gr salt 120 gr sugar 500 ml apple vinegar 2-3 laurel leaves and a few sour cherry leaves

25 gr black pepper (grains)

Remove the seeds and the stems of the red peppers. Cut the peppers into four or five parts. Divide the cauliflower into small bunches. Put the mixed vegetables and the sour cherry leaves into the jars. Prepare the brine from water, salt, sugar vinegar, laurel leaves, and black pepper and put it into the boil. Pour the hot brine into the jar and wait to cool down. Complete the liquid if it is necessary. Close the jars and keep them in the pantry till the winter comes. Serve with red meat, stew or steak!

HONEY Romanian honey is full of stories, colours, perfumes‌ Romania is covered by hills, orchards and vineyards, linden tree forests and meadows of chicory, hip rose, wild apple and plum trees, acacias surrounding the villages, sunflower and wheat fields... It is a blessed land that makes our honey so rich in flavours. The main types of Romanian honey: Wildflower Honey is obtained from a variety of multiwild flowers and plants. It is thick and dark and its taste varies from year to year. Forest Honey is dark amber to nearly black, sometimes with greenish shade. It has a low sweetness, medium intensity aroma, somehow piquant. Acacia Honey has a clear appearance and it is light and delicate. Its major utility lies in sweetening without altering the taste or the aroma of drinks. Sunflower Honey is produced by the farmers and it has a light yellow shade with a delicate feel. Dandelion Honey is very sweet and has a slight dandelion taste. As a single flower honey, dandelion is rare. Lime Tree Honey is an aromatic and clear honey. It has a strong, sweet-wooden flavour than can be easily recognized. Clover Honey is produced from agricultural crops. It is light coloured tending toward light amber. Its aroma

is delicate, sweet and flowery with hints of freshly cut grass. Fir Tree Honey is a smooth and aromatic honey with a caramel flavour, golden colour and mild texture. Chestnut Honey is dark in colour, ranging from yellowish brown to almost black, sometimes with amber hues. The flavour is unique, not very sweet and with a strong aromatic taste, a slightly bitter. Mint Honey has an amber colour and a powerful aroma. Mint plants are cultivated for their essential oil and these large fields of mint make this mono-floral variety of honey easier to find. Lavender Honey is a special honey because it is very rare and because of its fragrance and flavour. It is one of the most perfumed types of honey. It has an amber colour and very fine texture. Canola Honey is produced from agricultural crops. It has an unpleasant smell but it tastes delicious. It has a weak coloration and crystallizes easily. The use of honey in Romania The use of honey in Romanian traditional medicine is very common. Natural Force: Honey with Walnuts This mixture is recommended for the children with growth problems, sportsmen, students, in cases of physical or intellectual effort. It helps to fight against infections, anemia, and fatigue.

Cocktail against the Cold: Honey with Lemon Lemon juice and a tsp of honey is exactly what your organism needs when has to fight against cold. The vitamin C and the mineral salts from the lemon juice, plus the enzymes and vitamins from the honey will put you back on track right away. The Secret of Youth: Common Sea-buckthorn with honey The fruit of Common sea-buckthorn represents an important source of antioxidants. It contains vitamins A, B1, B2, B6, E, 10 times more vitamin C than the lemon, plus elements P, K, Fe, Ca and Mg! Fill a jar 3/4 with common sea-buckthorn fruits, well washed. Add the honey, until the jar is full. Keep the mix in the fridge and take a spoon on the empty stomach each morning. It will keep you forever young and healthy! Honey is also a miracle ingredient in cosmetic treatment and beauty products. Here are some Romanian recipes for cosmetic treatments performed at home: Natural conditioner for hair Massage your hair with a tablespoon of honey mixed with a tablespoon of olive oil or egg yolk for few minutes. Let the moisture act for another few minutes. Wash your hair with abundant water. This treatment contributes to your hair revival! Sensational shower gel Add 3 table spoons of honey into your bath water.

It helps to moisturize your skin and makes it silky. Honey represents a very important ingredient in the traditional Romanian cuisine. It can be found in various combinations: as a sweetener for tea, juice or coffee, as an ingredient for cakes, pies, ice creams and fruit salads giving a special texture to the deserts or to glaze the steaks obtaining a very tasty golden crust and with a great aspect.

Biscuiţi cu miere de mentă Mint Honey Cookies 200 gr butter 150 gr mint honey 2 eggs 200 gr wheat flour ¾ packet of baking powder

Whip honey with eggs, add butter and stir well. Add wheat flour and baking powder little by little, stirring constantly to prevent the formation of lumps. Take a teaspoon of this mixture and place in bunches on buttered baking tray at a distance of 5 cm so they have enough place to grow. Bake.

Budincă de orez cu miere Honey Rice Pudding 500 gr boiled rice 250 gr milk 50 gr raisins (or dry plums) 50 gr honey (preferable Lime Tree Honey) 25 gr butter 15 ml lemon juice 10 gr cinnamon (optional)

Mix the rice, raisins, milk, honey and butter in a saucepan. Boil the mixture. Reduce the heat, and let it simmer for 15 min, stirring occasionally. Stir in the lemon juice. Serve in bowls and garnish with cinnamon (optional).

Limonadă cu miere şi mentă Honey Mint Lemonade 1 l of mineral water and 5-8 ice cubes juice from 2-3 lemons 50-100 gr. acacia honey (less or more) some mint leaves

Squeeze lemon juice, add honey and mix well. Then pour in water, throw in ice cubes, chopped mint leaves and blend in a shaker or with a spoon. Pour in glasses and garnish with mint leaves. For best result, crush the mint leaves using a mortar and pestle.


TRADITIONAL DISHES Telečja obara Veal Stew 1 kg veal (the neck, shoulder, breast) 8 dl oil 50 g flour ½ onion 3 cloves of garlic 1 parsley root and leaves 1 carrot, a piece of celery 1 kohlrabi, ½ beetroot marjoram, pepper, salt

Wash the meat and cut it to smaller pieces. Clean all the vegetables and cut them to small pieces. Heat the oil. Add the onion, meat, vegetables and flour and sauté. Pour in the water and bring to the boil. Cook on the small heat till the meat is soft. Season with spices – marjoram, parsley, pepper and salt – then simmer. At the end add some white wine or good vinegar.

Serve with buckwheat mush.

Ajdovi Şganci z ocvirki Buckwheat Mush 700–800 g buckwheat flour 2 l water 150 g lard salt cracklings

Sift the flour in boiling water. Cover and leave to boil for a while. Make a hole in the middle and let it simmer for about 30 min. Pour some liquid away and stir well. If the mush is too thick add some liquid. The mush gets easier to stir by adding some hot lard. Leave to rest for 10 min. Crumble the buckwheat mush into an earthen bowl and garnish with cracklings.

Jota Hearty Sausage and Sour Turnip Stew 2 cups beans, soaked overnight in cold water 1 smoked sausage (or smoked pork ribs ) 1 onion 2 cloves garlic 2 cups stock 2 tbs tomato paste ½ kg potatoes (peeled and diced ) ½ kg sour turnip (or sauerkraut) salt and pepper

Drain the soaked beans and cook them until tender but not mushy. Drain and set aside. Put the onion and garlic in a large sauce pan, and sautĂŠ until onion is golden, but not browned. Stir in stock, tomato paste, potatoes and sour turnip (or sauerkraut). Simmer it uncovered for at least 20 min until potatoes and sour turnip are very tender and the mixture is thick. Cook the sausage, cut into bite-sized pieces and return to the saucepan along with the cooked beans and warm through, about 10 min. Add salt and pepper. Serve with bread.

Sirovi štruklji Cheese Leavened Dumplings eggs flour yeast cottage cheese butter breadcrumbs

Knead the dough from eggs, flour, water, yeast and a pinch of salt. Leave it to rest and rise. Roll it out to a thin square. Spread over the cottage cheese and melted butter. Sprinkle with sugar. Roll tightly together then bake. However, it is even better to wrap the dough into a table cloth and cook it in a pot of salted boiling water. When the dough is cooked, unwrap it and cut into pieces. Garnish with golden brown breadcrumbs previously fried in butter.

Slovenes make more than 100 versions of štruklji. They can be either baked or cooked, sweet or savoury, dark or light, depending on which flour and fillings are used.

Slivovi cmoki Potato Plum Dumplings 1 kg yellow potatoes 1 egg 2 cups flour sour cream pinch of salt Filling dry or fresh plums Garnish 2 cups breadcrumbs 2 tbs butter

1/2 cup sugar cinnamon Cook the potatoes, peel and mash them. Add sour cream, an egg, a pinch of salt and flour. Mix everything together and knead well. Tip the dough on to a lightly floured surface and roll it out to the thickness of a little finger. Cut the dough into little squares 3cm x 3cm in size. Put 2 cooked drained (or fresh) and previously stoned plums on top of each square. Wrap the dough around them and make dumplings. Put the dumplings in a pot of salted boiling water and cook for about 10 min. Gently take them out and place them on a plate. Garnish with golden brown bread crumbs which you previously fried in butter. Sprinkle with sugar and cinnamon. Serve hot or cold!

Orehova potica Walnut Cake – Walnut Potica 1 kg plain flour ½ l milk 100 g sugar 120 g butter 1 tsp salt 2 tbs rum 1 tbs lard 2 egg yolks 30 g yeast

Tip the flour in a bowl and place it somewhere warm. Heat ¾ l of milk in a small pan until lukewarm. Stir in the sugar, fresh butter, salt and flour. Add the risen yeast and 2 egg yolks. Whisk until combined. Stir in the lard, sprinkle the dough with flour and cover it with a towel. Put in a warm place and leave to rise. Tip the risen dough onto a flour-dusted surface and roll it out to a thin square. Cover it with the filling, cut away the sides, roll tightly and put the cake in a well buttered baking tin. Press on top with your hand and pierce in several places with a knife to let the air out. Leave to rise again, then drizzle with cream or an egg and bake. To make the filling you need: 0.3–0.5 l milk, 2 tbs honey, 150–300 g sugar, 500 g ground walnuts, 2 handfuls of breadcrumbs, 100 g fresh butter, lemon zest, a pinch of cinnamon

Boil the milk and pour it over walnuts, sugar and honey. Stir in the butter, lemon zest and cinnamon. When it cools down add 2 egg yolks, rum and extra breadcrumbs if necessary. This should be enough for 2 middle-sized cakes. Poticas have various fillings. Beside walnuts the filling can also consist of nuts, carobs, raisins, cream, chives, tarragon, poppy, dry pears, cracklings honey, chocolate and many others.

JabolÄ?ni ĹĄtrudelj Apple Strudel 200 g flour lukewarm water, salt 1tb oil 1 egg For the filling: 150 g fresh butter, 100 g bread crumbs, 1.5 kg apples 150 g sugar, cinnamon, vanilla sugar

Prepare the puff pastry. Then cover it and leave to rest for an hour. Tip the pastry on a floured surface, roll it out, drizzle with oil, then stretch it with your hands. Cut the edges and scatter the pastry with fried breadcrumbs, apples, sugar and cinnamon. Roll together and put it in a buttered baking tin. Brush with melted butter and bake. Sprinkle with icing sugar and serve.

WILD FOOD Divji ĹĄparglji z jajci Wild Asparagus with Eggs 1/2 kg wild or green asparagus 2 cloves garlic, finely chopped 4 eggs olive oil salt to taste

Rinse asparagus and cut off the woody ends. Pour enough water to cover asparagus. Bring to a boil. Place the asparagus in the boiling water for about 2-3min. Remove from heat and drain. Allow to cool a few minutes. When cool enough to touch, cut stalks into pieces. Peel and finely chop the garlic. Heat olive oil in a frying pan and sautĂŠ the garlic. Add the asparagus and salt to taste. Beat the eggs and pour into a frying pan with garlic and asparagus. Stir until the eggs are done.

Koprive kot ĹĄpinaÄ?a Nettle Spinach 1 bowl of young nettle 1 tbs of butter 2 garlic cloves 1 dl of sweat cream salt

Wash the nettles and cook them in boiling water for 2 to 3 min. Strain and puree the nettles. Melt the butter in a pan, add chopped garlic, nettles and sweat cream. Salt to taste. Serve with mashed potatoes.

Regratova solata Dandelion Salad 250 g dandelion greens 80 g smoked bacon 2 potatoes, 2 eggs vinegar, (pumpkin) oil salt, pepper

Cook the potatoes and hard boil the eggs. Cut dandelion greens into small pieces. Peel and slice potatoes and eggs and mix with dandelion greens. Season with salt and pepper. Chop the bacon and fry it in a pan until crispy. Sprinkle over dandelion salad, add oil and vinegar, and toss well.

Ocvrto bezgovo cvetje Fried Elderflowers Pancake dough: 20 dag flour, 2 eggs, ¼ l milk, salt 8 larger elderflowers oil icing sugar

Clean the flowers. Mix flour, eggs, milk and a pinch of salt to make the dough. Let it rest for 20 min. Heat the oil. Dip the flowers into the dough and fry them quickly. Blot the grease and dust with icing sugar.

Bezgov sok - šebesa Elder Juice 24 elderflowers 2 lemons 1 glass of vinegar 1 kg sugar 10 l water

Put all the ingredients in a bowl. Leave to rest for 24 hours. Stir several times. Similar drink can be done with lime tree blossoms or ½ kg of wild berries.

CONSERVATION ÄŒeĹĄnjev kompot Cherry Compote firm fresh cherries sugar water lemon zest, cinnamon, vanilla, cloves

Wash the cherries and remove the stems. Pour the remaining juice into the syrup. Syrup: put sugar into lukewarm water in the proportion of 3 cups water and 1 cup sugar.

Heat the liquid slowly until the sugar melts. Add some spices to the taste: lemon zest, cinnamon, vanilla and cloves. Place the cherries into the jars and pour the hot syrup over them. Close the jars and cook them in the steam for 20 min.

Smrekovi vršički Spruce Tips spruce tips sugar

Pop off the first light green spruce tips in spring and clean them. Put them in the jar in layers with sugar: one layer of tips, one layer of sugar. End with sugar. Put the jar in the sun and let it rest for 40 days. Drain and pour into dark bottles. This is the best cough syrup but you can also enjoy it as aromatic sweetener with your tea!

Zeliščna sol Herb Salt 6 tbs dried herbs like savory, thyme, oregano, parsley… (choose one or a combination) ½ kg salt

Combine the ingredients in a mortar and crush with a pestle until combined. In summer when there’s an abundance of herbs, we dry them and use them for making herb salts. Herb salts are aromatic and healthy and help us to use less salt.

ÄŒemaĹžev pesto Wild Garlic Pesto approximately 1/3 pine nuts or almonds 1/3 wild garlic leaves, stems removed 1/3 olive oil salt and freshly ground black pepper

Place the wild garlic in the food processor and whizz until it’s finely chopped. Put into a bowl and set aside. Roughly chop the pine nuts. Slowly pour in the oil on the garlic until a thick sauce has formed. Stir in pine nuts and a generous amount of salt and pepper. Taste the pesto and adjust the seasoning. You may add lemon juice. Put it in the jar and store in dark place. Use it as pesto with pastas, on bread or as salad dressing.

HONEY Slovenes have always been a nation of bee-keepers. We are the only EU member state, which has protected its own autochthonous grey honey bee called Carniolan Bee. It is famed for its hard work, humility and excellent sense of orientation. This breed of bee is regarded as the second most widespread bee breed in the world. For this reason special attention is devoted to preserving and cultivating the pure Carniolan bee, which is also regarded as part of the natural and cultural heritage of Slovenia. Another special feature of Slovenian beekeeping that has gained international recognition is a folk art of painting beehive panels, something not known anywhere else in the world. The beginnings of this folk art can be traced back to the middle of the 18th century. Numerous Slovene beekeepers still like to decorate their bee houses to this day along the old patterns, but using modern motifs which makes our bee houses special and unique.

The main types of Slovene Honey Acacia honey is quite unique. It is typically very light, with a very tender odour and a weak aroma. It is possible to denote only sweetness in the taste. Chestnut honey comes from nectar and honey- dew, which the bees collect from a true chestnut tree. Due to its quite bitter taste and very distinctive aroma, chestnut honey differs considerably from others and is one of the most appreciated honeys in Slovenia. Flower honey – its taste depends on the type of flowers. It is light and has a medium to strong taste even very, very sugary with a spicy after taste. Forest honey is a mixture of different types of honeydew and it can differ a lot according to colour, odour, taste and aroma. There is a balance of sweet and sour in the taste. It is often mixed with floral honey. Linden honey is refreshing and the odour and taste reminds you of linden blossoms. It crystallizes rapidly and forms big crystals. Spruce (or fir) honey is very dark having a grey brownish colour with a green reflection. It is usually opaque and does not crystallize. The aroma is very characteristic of caramel and powdered milk.

The use of honey in Slovenia

In Slovene honey is very widely used in all aspects of every day’s life: for natural medicine, cosmetics and as an important ingredient in cooking.

Prosena kaša s suhimi slivami in medom Groats with dried Plums and Honey ¼ l groats dried fruit lemon zest honey salt

Rinse a handful of dried plums and cook them in a pot of water. When the fruit is half done, add the groats, grated lemon zest and a pinch of salt. Bring to the boil and then leave to simmer, stirring regularly. It has to be thick but be careful not to singe it. Sweeten it with honey. Serve hot or cold, with stewed fruit.

Medenjaki Gingerbread Biscuits For the dough: 500 g of flour 1 tsp of baking soda 80 g of butter or margarine 190 g of honey 200 g of icing sugar 2 eggs 2 tsp of sour cream lemon zest 1 tsp of cinnamon and cloves For the lemon icing: The juice of 1 lemon 150-200 g of icing sugar

Put flour and baking soda into a large bowl and stir well. Make a hole in the middle and put in butter, honey and other ingredients. Quickly mix the dough. Make little balls with damp hands and place them onto the baking paper. Preheat the oven to 160 째C and bake the gingerbread biscuits for 19 min. When they cool down, spread the lemon icing on top.


TRADITIONAL DISHES Tarhana Çorbası Village Soup ½ cup tarhana powder 4 ½ cups (1 liter) broth or water 2 tbs tomato paste 2 tbs butter 1 tbs paprika or crushed red peppers salt to taste

Soak tarhana powder in ½ cup water for an hour. Put broth or water in a saucepan. Place saucepan over medium heat. When it is warm slowly add the soaked tarhana, stirring constantly until it starts boiling. Lower heat and cook stirring for about 15 min. Keep hot. Melt butter in a small saucepan. Add paprika and stir. Serve in individual bowls, and decorate the top with hot paprika butter. Serve with croutons on the side.

Kuru Fasulye Bean with sausage 1 ½ cups dried white kidney or navy beans or 4 ½ cups cooked white kidney beans 1 medium onion chopped ½ cup butter 2 tbs tomato paste or 4 large ripe tomatoes diced (500gr) Turkish style fermented sausage sliced thin ½ cup water salt to taste, a dash of cayenne

If dried beans are used soak them overnight in cold water. Drain. Bring 4 cups (1 liter) of water to boil in a saucepan. Add the beans. Cook over medium heat until beans are almost soft. Drain. Place onion in a saucepan. Add 3 tbs butter and sauté for 5 min. Add tomato paste or fresh tomatoes and sauté for 5 min more, stirring occasionally. Add the sausage and continue to sauté for another 5 min. Add ½ cup (125 ml) water and the beans. Add salt and cayenne. Cover and cook about 20 min. More water may be added if necessary.

Mercimekli Köfte Lentil Pate 1,5 glass Turkish bulgur (medium size glass) 1 glass lentil (washed) 1 large onion (chopped) 4 green onion (chopped) 2 tbs tomato paste 1 tbs red pepper paste 1 lemon (juice) ½ tsp salt ½ tsp cumin 1 tsp black pepper ½ glass chopped parsley 2 tsp pul biber (Turkish spices) ¼ glass olive oil

Cook the red lentils with 3 glasses of water. When there is a small amount of water left lentil will be almost soft. Put the pot aside. Add the bulgur. Stir with a wooden spoon and cover the lid of the pot. Let them warm in the pot. In another saucepan, sauté the chopped onion with olive oil, add tomato and pepper paste and stir. Remove from heat, put the mixture into the lentil pot and stir with a wooden spoon again. Then add all the remaining ingredients. Use your hand and make the mixture like dough. Give them shape shown in the picture and serve them on the lettuce leaves.

Lentil Pate

Kısır Turkish Bulgur Salad ½ glass bulgur wheat, large grain ¼ glass olive oil1 onion (chopped) 3 tbs tomato paste 1 lemon (juice) ½ glass chopped parsley 4 green onions (chopped) 2 tsp pul biber (Turkish spices),

First put the bulgur in a large bowl and pour half glass of hot water on it. Leave it for 5 min. Meanwhile put the onion and olive oil in a medium sized pot. Cook until the onions turn light brown. Add tomato paste, mix it with onions and stir. Remove the pot from the heat. Then mix the bulgur with your hand and make it soft. Add the mixture to the bulgur and stir.

Add all the remaining ingredients: green onion, parsley, spices, lemon juice and salt. Give shape to the mixture. Serve them on the lettuce leaves, with some tomato and cucumber slices.

Semiz Otu Salatas覺 Purslane Salad with Yogurt a small bunch of purslane (washed and drained) a handful of walnuts 200 gr Turkish yogurt 1-2 garlic cloves, mashed with salt 4-5 tbs olive oil

Pick the leaves of the purslane and put them in a bowl. Mix the yogurt with garlic in another bowl. Place all salad ingredients in a bowl. Add a handful of walnut, pour olive oil and mix again.

WILD FOOD Ebegümeci Turkish Marsh–Mallow Dish a small bunch of marsh- mallows (washed, drained and chopped ) 4 tbs olive oil 2 tomatoes (cut in small pieces) 1 onion (chopped) ½ tsp salt ½ tsp black pepper 1 handful rice 1-2 tsp tomato paste

Place the onion and oil in to a medium size pot. sauté onions stirring all the time, add tomato paste, continue to sauté. Add chopped marsh-mallow and put the tomato pieces and spices on top of it. Close the lid of the pot. Cook 5 min. After the marsh-mallow boils down add a little bit of hot water and sprinkle a handful of rice. Continue to cook. When rice is cooked, turn the heat off. Let it rest for 5 min. Place the dish on a plate. Put one dollop of plain Turkish yogurt on top and serve.

Isırgan Otlu Börek Nettle Börek a small bunch of nettle (washed, drained and chopped) 4 tbs olive oil 1 onion (chopped) ½ tsp salt ½ tsp of black pepper 1 egg 100 gr white cheese 3 böreklik yufka

Place the onion, olive oil and chopped nettle in a pot. Cook them on a medium heat. After nettle boils down, add salt, black pepper and cheese. Mix the ingredients and cook for about 5 min. Add an egg and stir quickly until the egg is cooked. Turn off the heat. Let it cool down for a few minutes. One round yufka is cut in to 8 pieces shaped like triangle. Place one tablespoon filling on each triangle and fold both sides and roll it like a cigarette. Place oil in frying pan over high heat. When oil gets very hot, fry cigarettes for a few min on each side, until golden brown on both sides. Do not overcook! Arrange on a service plate and serve hot. NOTE: These böreks can also be baked.

Salep Sahlep 1 tbs salep (dried powder roots of a mountain orchid) 1 tea cup of milk (cold) Cinnamon (powder)

Place salep in a small saucepan. Slowly add the cold milk while stirring constantly over low heat. When it reaches a smooth consistency remove from the stove. Put into a tea cup and sprinkle some cinnamon on top. Serve it hot.

NOTE: Salep is made from dried powdered roots of a mountain salep orchid in the Eastern Mediterranean Woods. It is a traditional Turkish hot drink.

Kuşburnu Çayı Rosehip Tea 3 teaspoon dried rosehip or a handful fresh rosehip (washed and drained) 4-5 glass of water

Place rosehip and water in a pot on a low heat. Cover the lid of the pot and boil it until the rosehip leaves its nectar. Remove the scum from the surface with the spoon. Let simmer until it is dark orange color. Remove the pot from the heat. Strain into the cups and drink hot.

Limonata Turkish Lemonade zest of 3 lemons ½ cup sugar 3-4 glass of water juice of 3 lemons 5-6 leaves of fresh green mint

In a small bowl stir the lemon zest, sugar and lemon juice. Add the cold water and continue to stir. Boil it on a medium heat. After 20 min, turn the heat off. Let it cool. Add the green leaves of the fresh mint. Cover the lemonade and put it in to the fridge until it is cold. Serve it with ice and green fresh mint leaves.

CONSERVATION İncir Marmelatı Fig Marmalade 500 gr (14-15 green fresh figs peeled) 2 cup sugar 1 cup water ½ lemon juice 1 tsp mastic, roll glass on the mastic makes it powdery

Melt the sugar and water in a medium sized pot. Add the figs and cook for about 20-25 minutes. Add the mastic. Use the immersion blender to puree. Cook for about 10 more min over a little bit under the medium heat. Put a drop of marmalade on a cold plate. If it is not runny and stays then it is done. Add the lemon juice and stir. After 2 min, turn the heat off. Wait 2-3 min until it cools down. Then place in to a clean jar and close the lid tightly. Store in a dark and cool place.

Kay覺s覺 Re癟eli Apricot jam 500gr fresh apricots, (choose the small ones, washed, halved and stoned) 2 cup sugar 翻 lemon juice

Layer the apricots and sugar in a saucepan overnight. The following morning cook at medium heat. Remove the scum from the surface with the spoon. Put a drop of jam on a cold plate. If it is not runny and stays then it is done. Add the lemon juice and stir. After 2 minutes, turn the heat off. Wait 2-3 min until it cools down. Then place in to a clean jar and close the lid tightly. Store in a dark and cold place.

Keçiboynuzu pekmezi Carob Molasse 500 gr carob (washed) 500 gr sugar ½ lemon

Place carobs in a saucepan with enough cold water to cover. Boil for 1 hour until they get soft. Boiled and soft carobs are drained with a strainer or a muslin and made puree. Place the carob puree, sugar and lemon juice in a saucepan, boil the mixture for 30 min until molasse is thick. When it reaches a smooth consistency, turn the heat off. Let it cool. Then place in to a clean jar and close the lid tightly.

Store in a dark and cool place.

HONEY Beekeeping has got an ancient tradition in Turkey and honey has got an important role in Turkish history as medicine. Turkey has considerable potential in beekeeping with its rich flora, proper ecological conditions and a large number of existing bee colonies. Turkey is one of the world most important countries in beekeeping and production of honey. The main types of Turkish honey karakovan honey flower honey high plateau honey chestnut honey thyme honey pine honey: over % 90 of the world’s pine honey is produced in Turkey. Anzer honey is one of the most famous and well-known honeys in the world. Use of honey in Turkey Honey is used as a medicine for soar-throat, chill, coughing in herbal teas (Linden, Sage, etc.) as well as in cosmetics - women prepare home-made beauty masks. Honey tasting tourism has been hold recently. They do a bee safari where they visit beekeeping companies around Turkey for 8 days. In Turkish cuisine honey is regularly used as a sweetener and a necessary ingredient for preparing excellent Turkish sweats.

Ballı Pufuduk

3 eggs ½ glass of flour ½ tsp baking soda 1 packet of vanilla 2 tbs sugar zest of ½ lemon, juice of ½ lemon sunflower oil to fry 2 tbs honey handful nut and walnut crumbs

Beat the eggs with sugar until it is creamy. Add flour, baking soda, lemon juice and zest, vanilla and mix. Heat up the oil on the stove in a skillet. Take a spoon of mixture and pour it in to the hot oil. Fry until it takes a light golden brown color. Once they are done place them on a paper towel to soak up extra oil. Pour the honey and sprinkle nut and walnut crumbs on top.

Kay覺k muz tatl覺s覺 Banana Boats 1 banana 2 tbs nut (crumbled) 2 tbskaymak (cream) 2 tbs honey 1 tsp nutmeg 翻 tsp cinnamon

Cut the banana into two pieces. Place them on a plate. Put the cream over the nuts. Sparkle the nut on the bananas and pour honey on top of it. Serve with sparkling nutmeg and cinnamon.

Ballı cevizli üzümlü kek Cake with honey, walnut and Sultana raisins 3 eggs ¼ cup flour 1 cup sugar ¼ cup sunflower oil ¼ cup honey ¼ cup milk ¼ cup walnuts (crumbled) 1 tsp baking powder 1 tsp cinnamon ½ cup Sultana or Gold raisin (floured)

Beat the eggs with sugar until creamy. The amount of batter should be doubled or tripled. Add oil, milk and honey and mix. Add flour and baking powder, raisins, crumbled nuts and cinnamon. Mix everything together. Preheat the oven to 1800C. Pour the batter into the mold and bake it. Serve with sparkling powder sugar.

καλή όρεξη! Smacznego! Hai să mănânce! Dober tek! Afiyet olsun!



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