1. RECIPE BOOK
TRADITIONAL FOOD
Dimotiko Scholeio Mathiati, Cyprus
Kose-Uuemõisa Lasteaed-Kool, Estonia
Istituto Comprensivo "Rocco Montano", Italy
Dimotiko Scholeio Ormylias, Greece
Szkola Podstawowa w Sobolach, Poland
Scoala Gimnaziala Nr.62, Romania
2. RECIPE BOOK
TRADITIONAL FOOD
Book created by collecting recipes, as a part of the
COMENIUS MULTILATERAL PROJECT
“HAVING CULTURE AS A KITE, WE TRAVEL EUROPEAN SKIES”
2012 - 2014
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3. CONTENTS
PREFACE ……………………………………………………. 3
PARTNERS ………………………………………………….. 4
CYPRIOT RECIPES ………………………………………... 5
ESTONIAN RECIPES …………………………………….. 20
ITALIAN RECIPES ………………………………….......... 36
GREEK RECIPES …………………………………………. 50
POLISH RECIPES ………………………………………… 65
ROMANIAN RECIPES ………………………………........ 79
FINAL WORD …………………………………………...... 94
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4. PREFACE
This book is a part of the common effort of our six schools from six different countries to
make a success out of our Comenius Multilateral project : “Having culture as a kite, we travel European
skies” implemented during the period of two years, 2012 – 2014.
Our project aims to promote cultural and intercultural awareness between European schools
as well as the awareness that the existence of diversity between European countries is important and
unifies, rather than separates, countries. Six schools from Cyprus, Italy, Greece, Estonia, Poland and
Romania collaborate in carrying out activities that deal with various aspects of cultural heritage such
as: traditional food, music, songs, dances, costumes, arts and crafts, celebrations,
fairytales/legends/myths. 1545 students between 6-15 years old, regardless of origin, gender, ability,
religion and socio-economic background and 129 teachers are actively involved in the project
developing communication and friendship.
This recipe book is the result of the work of students and teachers from Dimotiko Scholeio
Mathiati - Cyprus, Kose-Uuemõisa Lasteaed-Kool - Estonia, Istituto Comprensivo "Rocco Montano" –
Italy, Dimotiko Scholeio Ormylias – Greece, Szkola Podstawowa w Sobolach – Poland and Scoala
Gimnaziala Nr.62 – Romania. The students of each school collected three traditional recipes of main
course and three traditional recipes of dessert of each country and they cooked them. These
recipes together form our common traditional recipe book and so we achieve one of the objectives of
our Comenius project. And thus we have a clear picture of what cooking traditions of our six European
countries : Cyprus, Estonia, Italy, Greece, Poland and Romania can offer us all.
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.
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5. PARTNERS
Dimotiko Scholeio Mathiati, - Cyprus
Kose-Uuemõisa Lasteaed-Kool, - Estonia
Istituto Comprensivo "Rocco Montano", - Italy
Dimotiko Scholeio Ormylias, - Greece
Szkola Podstawowa w Sobolach, - Poland
Scoala Gimnaziala Nr. 62, - Romania
COMENIUS MULTILATERAL PROJECT
“HAVING CULTURE AS A KITE, WE TRAVEL
EUROPEAN SKIES”
2012 - 2014
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7. INTRODUCTION
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Just take a glance at Cyprus history and you will see how
various empires, invasions, foreign settlers and traders
over the past 3,000 years have brought their influence to
the island. They have also brought their recipes and many
of these have been introduced into Cypriot cooking, the
main ones coming from Greece, Turkey, Armenia, Lebanon,
Syria, Italy, France and latterly Britain. These foreign
flavors have been combined with the food produced on the
island to give Cyprus its own traditional cuisine. Cyprus
cuisine is rich in flavours, healthy and tasty. Enjoy it!
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8. Ingredients:
250 gr trahanas
4 cups water
1 chicken cube
salt
¼ gr halloumi cheese, in cubes
Method:
Soak trahanas in a bowl of fresh water (room temperature) overnight.
Put water in a casserole or large pot to warm – up and then drop in the chicken cube, while
the water is still cold.
Add the trahanas as soon as the water begins to warm – up and start to stir.
Add the salt to the mixture.
Let the soup cook for a while and when it is almost ready, add the halloumi cheese and
stir.
Trahanas soup is now ready and best served in bowls.
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Trahanas soup with haloumi cheese
(Cream of wheat soup)
9. Cypriot children making Trahanas soup
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Trahanas soup is a favorite traditional plate in cypriot cuisine. Trahanas, made of wheat and
yogurt, was a must in the traditional peasants’ diet. For every cypriot household, trahanas
was a way of preserving milk in which the cracked wheat is steamed, mixed with sour milk,
dried, and stored. Small amounts reheated in water or broth provide a nourishing and tasty
meal, trahanas soup, especially with added cubes of aged halloumi.
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Sieftalies
Ingredients:
1 kilo pork minced
4 onions finely chopped
2 slices wet bread or ¼ cup dried bread crumbs
Parsley finely chopped
Salt
Pepper
Cinnamon powder optionally
Caul fat
Wash the caul fat with water and lemon juice.
Mix the meat, onion, parsley, cinnamon, dried bread crumbs, salt and pepper in a
deep bowl and knead.
Form the mixture into small oblong meatballs and wrap each one in a small piece of caul
fat. Grill over charcoal or broil.
Serve with pitta bread and fresh finely chopped vegetables.
In Cyprus usually sieftalies are accompanied with souvlaki (pork meat) served inside pitta
bread. In this situation the food is called “mix pitta”.
Method:
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Cypriot children making Sieftalies
Sieftalies is a popular cypriot food. It is a type of crépinette, a sausage without skin, that
uses caul fat, or omentum, the membrane that surrounds the stomach of pig, to wrap the
ingredients rather than sausage casing. They are typically stuffed into a pitta bread pocket,
accompanied with a salad of cabbage, parsley, and raw mild onions, tomatoes and sliced
cucumber. In Cyprus it is very common to find kebab or souvlaki restaurants that also sell
sheftalies. In fact, it is so common that nearly every neighborhood has at least one
souvlitzidiko as the kebab restaurant is called in Greek.
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Afelia
Ingredients:
1 kg pork meat, in cubes
1 cup red dry wine
¼ cup coriander, ground
½ cup olive oil
Salt
Pepper
Method:
Wash and strain the meat. In a deep bowl, mix the
wine with the coriander and allow the meat to soak
in this mixture (marinate) for a few hours (overnight
if possible).
Then, strain the meat, and keep the marinade for
later.
Heat the oil in saucepan and gently fry the meat.
In low heat turn the meat upside down in order to
get red in all sides.
Pour over the marinade and enough cold water to
just cover the meat. Cook gently until the meat is
tender.
Season with salt and pepper, stir and cook gently
until the meat is tender. Almost all of the liquid
should have evaporated to leave a thick sauce.
Serve hot, topped with the cooking sauce.
Accompany with bulgur wheat pilaf, yogurt and
salad.
Afelia
(pork in red wine and coriander sauce)
with pourgouri (bulgar wheat pilaf)
Pourgouri (bulgar wheat pilaf)
Ingredients:
1/3 cup olive oil
2 onions, finely shopped
½ cup vermicelli,
coarsely crushed
1 cup tomato juice
1 cube vegetable stock
5 cups hot water
2 cups bulgur wheat
1 teaspoon sugar
Salt
Method:
Heat the oil in a saucepan and sauté the onion. Add
the vermicelli and stir until golden brown.
Add the tomato juice, stir for a little and then add
the sugar.
Add the water and the vegetable stock. When the
water gets hot, add the bulgur wheat to the
simmering mixture. Add the salt.
Cook over low heat, for approximately 20 minutes,
until all the liquids have been absorbed.
Then, remove from the heat, cover the saucepan with
a towel, place the lid on top of the towel and set
aside for 10-15 minutes before serving.
Serve hot, as a main dish or as a side dish for meat
(afelia) accompanied with yogurt and salad.
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Cypriot children making afelia and pourgouri
Afelia is a traditional Cypriot recipe for a classic stew of belly pork cooked in a spiced red
wine and coriander seeds. Pork meat was one of the most favorite types of meat used in
Cyprus in the older years, since every family raised its own pig. This classic plate was
accompanied with pourgouri (bulgar wheat pilaf) or potatoes and vegetables also produced by
each household since every family in the island was self-sufficient.
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14. Χalvas katsarolas (Semolina pudding)
Ingredients for syrup:
5 glass water
½ glass flower blossom water
2 ½ cups sugar
1 cinnamon stick
4 carnation cloves
Cinnamon
Other Ingredients:
2 cups dry wheat semolina
¼ cup cooking oil
½ half cup of almonds, cut in pieces
Cinnamon
Method:
Removal of almond skin
Place almonds in a large pot/casserole and put in heat to warm –
up.
Then lower the fire and let them boil for another 2-3 minutes.
Dispose of water.
Remove the almond skins using a knife.
Then cut the almonds in pieces.
Syrup
Place all the ingredients for the
syrup into a large casserole and
put it to warm – up.
When they start to boil, let them
warm- up for another 5 minutes
until the syrup mixes well.
Cooking the Semolina pudding
Put the cooking oil into a large casserole and roast the almonds for 1- 2 minutes.
Add the semolina and cinnamon. Let them all roast for another 1-2 minutes, and stir well.
Remove the casserole from the cooker and add the syrup to bur mixture without the
carnation gloves, and stir well.
We place our casserole back to the cooker and continue to stir using a large wooden spoon, unti
it warms – up well.
Remove from cooker after 2-3 minutes.
Empty the mixture into a platter.
Garnish with the almonds and sprinkled with a little cinnamon.
Our halva is now ready to be served – warm or cold.
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15. Cypriot children making xalva (semolina pudding)
Halvas Katsarolas means pot halva to distinguish from the one we bake in the oven. Halva is a
semolina pudding that is sweetened with syrup and studded with nuts (almonds and pine nuts).
It is a dessert that has Arabic origins but has been adopted into the cypriot cuisine and is
widely served during fasting periods because there are no eggs or dairy in the recipe. Thus,
halvas is a popular Lenten recipe in Cyprus and it is usually prepared on Kathara Deftera
(Green Monday).
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Daktila kirion (ladies’ fingers)
Ingredients:
For the pastry:
8 cups flour
1 tsp salt
1 cup vegetable oil
2½ cups of water
For frying:
oil
For the filling:
3 cups almonds (skin on),
coarsely ground
6 tbsp sugar
1½-2 tbsp cinnamon powder
8 tbsp flower blossom water
Cup dried ground bread
crumbs
For the syrup:
4 cups sugar
4 cups water
3-4 cinnamon sticks cinnamon wood
6-8 drops of lemon juice
4 spoons rose water
For garnishing:
½ cup almonds, ground
Method
First prepare the syrup. Mix sugar with water, add the cinnamon sticks and lemon drops and let it boil on
high heat. As soon as it boils, low the heat and boil for another 5-7 minutes until it becomes a
thin syrup. Turn the heat off. Add the flower blossom water and take out the cinnamon sticks. Allow it
to cool.
Mix the flour and the salt in a deep bowl, shape the mixture into a mount and form a hole in the middle.
Pour in the oil and work the mixture with the tips of your fingers until it resembles fine breadcrumbs.
Add in the water gradually, knead into a soft ball and cover with a towel. Allow to “rest” for about half
an hour.
Mix almonds, dried ground breadcrumbs, sugar and cinnamon. Pour as much flower blossom water needed
to “tie up” the ingredients.
Roll out the dough into thin large sheets ¼ thick. Spread 1 tsp of the filling on the edge of the sheet and
roll up lengthwise. Using a fork, press down and seal the edges of the “daktila”. Transfer them in a
floured serving tray.
Fry them in hot oil on both sides until golden brown, frying only a few at a time. Remove from the pan
using a slotted spoon, hold them up in the spoon for a while to drain and add them in the cold syrup for a
couple of minutes.
Transfer them into a serving tray and allow to cool. Before serving, garnish with the ground almonds.
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Cypriot children
making daktila (ladies’ fingers)
Daktila is a favorite sweet in Cyprus. The word means fingers because it is shaped like
ladies’ fingers filled with ground almonds and cinnamon sugar. It is a traditional sweet
served during fasting periods. Cypriots love syrup soaked pastries and daktila is one of the
most popular traditional desserts.
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Mbourekia me anari (anari cheese pies)
Ingredients:
For the dough:
4 cups of flour
½ cup vegetable oil
¾ -1 cup water, lukewarm
For the filling:
1 kg fresh anari cheese
½ cup white sugar
1 tbsp cinnamon powder
3-5 tbsps flower blossom water
Method:
In a deep bowl, mix the flour and salt, shape the mixture into a mount and form a hole in
the middle.
Pour in the oil and work the mixture with the tips of your fingers until it resembles fine
breadcrumbs.
Then, add in the water, little by little and knead into soft dough. Cover the bowl with a
clean cloth and allow the dough to rest.
In a separate bowl, mash the anari cheese using a fork, add the sugar, cinnamon and flower
blossom water and mix well.
Using a dough rolling machine or a rolling pin, roll out the dough into a thin sheet. Spoon 1
tablespoon of the anari mixture over the surface of half the sheet at equal spaces and then
cover up with the other half.
Using a cup or a glass or a knife, cut the stuffed sheet into round or rectangular pieces.
Using a fork, press and seal their edges and deep fry the pies in hot oil until golden brown.
Mbourekia can be served either hot or cold, sprinkled with a little cinnamon and icing sugar.
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Cypriot children making mbourekia
Mbourekia are small, rectangular or half-moon pastries, filled with a mixture of anari, sugar
and cinnamon, deep-fried and sprinkled with granulated sugar. Anari or mizithra is a soft
white cheese made from whey. Bourekia are similar to turnovers, empanadas, calzone, borek,
samosa and can also be made savory as well with other kind of salty cheese, such as halloumi
or feta but also with minced meat, mushrooms, potatoes or other fillings.
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Children from 1st and 2nd grade with their teacher Despina Charalambous
made “Trahanas soup with haloumi” and “Halvas Katsarolas”.
Children from 3rd and 4th grade with their teacher Maria Nicolaou made
“Sieftalies” and “Daktila Kirion”.
Children from 5th and 6th grade with their teacher Soteroula Marathefti
made “Afelia with pourgouri” and “Mbourekia with anari cheece”.
The headmistress of Mathiatis Primary School, Elli Hatzipapa Parpa,
helped in the preparation of all the recipes.
Mothers and grandmothers helped in the preparation of “Daktila kirion”
and “Mpourekia with anari cheece”.
Photos and videos were taken by Soteroula Marathefti.
22. Shrove Tuesday
Shrove Tuesday – Vastlapäev - is a very important day in Estonia. We
don`t eat pancakes on that day- we eat lenten buns instead. We also have
pea or bean soup, salted beans and pig`s trotters on that day and go
sledging. For the last few years it has been a wonderful winter with lots
of snow, perfect for vastlaliug- sledging downhill. In olden days it was
believed that he who went the longest distance would grow the longest
flax.
It was also believed that if you cut your hair at Vastlapäev your hair would
grow very nice and thick. And you were supposed to comb your hair seven
times on that day.
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23. PEA SOUP
250 g dried peas
150 g pearl barley
3 l water
1 kg smoked meat (pork)
1 big onion
2 big or 4 smaller potatoes
2-3 big carrots
salt
Put the pearl barley and peas into cold
water to soak for one day (put them into a
big bowl, pour over with cold water so that
peas and barley are all covered). Put the
smoked meat and water into a big pot and
heat slowly up to boiling. Remove the scum.
Add the soaked peas and pearl barley.
Heat again up to boiling, lower the heat,
cover the pot with a lid and boil it for
about one hour. Chop the onion, carrots
and potatoes. Add the vegetables to the
soup. Boil for half an hour, until vegetables
and meat are soft. Take the meat out of
the soup. Remove the bones, cut the meat
into smaller pieces and add again to the
soup. Add salt.
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24. LENTEN BUNS
For 30 buns:
5 dl warm milk
50 g yeast
1 teaspoon of salt
200 g melted butter
2 eggs
800 g wheat flour
0,5 – 1 teaspoon of cardamom
3 tbsp. sugar
Melt yeast with sugar and add it to the
warm milk. Add half of the flour. Mix and
let to stay in a warm place covered with a
towel until small bubbles appear on the
surface. Add salt, cardamom, cooled
melted butter, whipped eggs and rest of
the flour. Mix until the dough is shiny. Put
it again into a warm place to rise. Form
buns. Put them on the baking tray and let
them rise for a while. Brush with milk or
egg and bake at 200-225 degrees for 10-
15 minutes, until the buns are golden.
Take them out of the oven and let them
cool down. Cut a small piece from top of
the bun, cover with whipped cream and put
the piece back.
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25. St.Michael’s Day – September 29
By St. Michael’s Day “the rape had to be in the cave and the womenfolk in the
chamber”, i.e. the field labour had to be done and the women’s housework started.
Animals were killed for food, and peasant household got better food to eat. It was
the most widespread lamb-killing and beer-making date. It was a kind of leave-taking
day since the rent contracts were concluded for the period covering the interval
between St. George’s Day and St. Michael’s Day.
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26. MUTTON SOUP
500 g mutton
3 l water
1-2 carrots
1 onion
4-5 potatoes
salt
For dumplings:
1 egg
½ - ¾ glass of milk
1 glass of barley wheat
Put the meat into cold water and bring it
to boil, remove the scum. Add the chopped
carrots and onion and 15-20 minutes
before the end of boiling the diced
potatoes. Season with salt. Take the
meat out of the soup. Mix the dumpling
dough, put the dumplings into the boiling
soup and boil until they rise to the
surface. Cut the meat into small pieces and
add to the soup.
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27. CUMIN BARLEY BREAD
1 egg
1 teaspoon of salt
3 dl barley flour
1,5 dl wheat flour
0,5 teaspoon of baking soda
3 dl sour milk
2 teaspoon of cumin
2 tbsp. oil
Whip the egg with baking soda. Add
cumin and flour mixed with soda, sour
milk and oil. Bake in a preheated oven
at 200 degrees for 40-45 minutes.
You can use small baking moulds.
Serve hot with honey or jam.
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28. St Martin’s Day – November 10
For centuries Mardipäev (Martinmas) has been one of the most important and
cherished days in the Estonian folk calendar. It remains popular today, especially
among young people and the rural population. Martinmas celebrates the end of the
agrarian year and the beginning of the winter period. On the eve of St Martin’s Day
children disguise themselves as men and go from door to door, singing songs and
telling jokes to receive sweets.
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29. PEA AND POTATO MASH
6 potatoes
3 dl fresh green peas
3, 5 - 4 dl cream
fresh parsley
salt
Peel the potatoes and boil in the
water, seasoned with salt. Boil the
peas in a separate pot. Strain the
peas and mash them with parsley and
warm cream. Add the potatoes and
mash into a porridge.
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30. ST MARTIN’S GOOSE
goose
pepper
salt
Wash the goose, dry it and cover with
the mixture of salt and pepper. Tie up
the wings and legs to the body. Put on
the baking tray. Bake in the oven at
200 degrees, from time to time pour
it over with the grease. If necessary
cover the goose with tin foil at the
end of baking. Baking time is one hour
per 1 kilo of the bird.
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31. APPLE AND BARLEY BREAD
0,5 l sour milk
1 egg
1 teaspoon of salt
1 teaspoon of baking soda
1 tablespoon of oil
250 g barley flour
300 g apples
1 dl raisins
1 dl sugar
Clean and gut the apples into pieces. Wash
and soak the raisins. Put the dry
ingredients into a big bowl and mix them.
Add egg, sour milk and oil and mix. Then
add apples and raisins and mix well. Pour
the dough into a baking tray covered with
baking paper. Bake at 200 degrees for 35
minutes.
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32. Christmas
Old Estonians celebrated winter solstice - the birthday of the Sun. Starting
from winter solstice, the days grew longer and the sun rose higher in the sky. Jõulud
was celebrated from St. Thomas's Day (December 21) until Epiphany (January 6) long
before Christianity reached the region. Jõulud, which involved excessive eating and
prohibitions on several types of work, was seen as a period of rest in the middle of
the long dark winter. Now Christmas is a mixture of the traditional, the modern, the
secular, and the religious. Like in other Nordic states, Estonia's celebration of
Christmas mostly falls on Christmas Eve, however, Christmas season starts from
Advent with people buying Advent calendars or lighting Advent candles.
On Christmas Eve, people had to eat for 7, 9, or even 12 times.
These were magic numbers and the excessive eating would make sure that the next
year would be rich in food. If men ate seven times during Christmas night, they were
supposed to have the strength of seven men the following year.
Each year on December 24, the President of Estonia declares Christmas Peace
and attends a Christmas service. The tradition was initiated by the order of Queen
Kristina of Sweden in the 17th century.
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33. BARLEY SAUSAGES
1 kg streaked bacon
0,5 kg white onions
3 dl pearl barley
8 dl milk or water
1 teaspoon of salt
0,5 teaspoon of grinded white pepper
1-2 teaspoon of salt
marjoram
6-8 m pork bowels
Put the pearl barley into cold water to
soak for one day. Pour the liquid used
in soaking away and boil the pearl
barley in clean water for 3-4 minutes
and then let to cool down. Chop the
onions, mince the bacon and add salt,
pepper and marjoram with pearl barley
and the water they were boiled in.
Mix everything and let to stay in a
cool place for two hours. Fill in the
bowels with the mixture (not too full).
Heat the sausages in 80° C water for
20 minutes and then bake in the oven
at low heat.
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34. GINGER BREAD
250 g treacle or honey
100 g sugar
50 g butter
some salt
2 tsp gingerbread spices (cinnamon,
clove, cardamom, ginger, nutmeg)
1 egg
300 - 500 g flour
2 tsp baking powder
Bring the treacle, sugar, and butter
to boil, stir constantly. Add the spices
and cool it by whipping. Add whisked
egg and flour mixed with baking
powder. Knead the mixture into solid
dough. Keep it in a cool place. Roll the
dough. Butter the baking sheet, mould
cakes and put them on the sheet.
Bake. Decorate after cooling if you
wish.
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35. KAMA
• Kama is a traditional Estonian finely
milled flour mixture. The kama powder
is a mixture of roasted barley, rye,
oat and pea flour.
• Kama does not require baking. Mix 1-2
teaspoons of kama powder with butter
milk and some sugar. It is a healthy
and cold food on a hot summer day.
• Nowadays it is used for making some
desserts.
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36. Customs
Estonian peasants did not start preparing desserts until the beginning of the
last century. Earlier few desserts were prepared (for instance beer soup, cottage
cheese crumbs) for holidays and family celebrations.
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Estonians sitting down to eat say “May your bread last!” to which one answers “We it
will!” Recently, the expression “Bon appetit” has become more usual.
The first cookbooks intended for widespread use appeared at the end of the 19th century,
although the first Estonian-language cookbook was already published in Tallinn in 1781.
This was the Köki ja Kokka Ramat, mis Rootsi Kelest Eesti-ma Kele üllespandud on, which was
translated from Swedish.
• http://www.maaturism.ee/index.php?id=estonian-national-dishes-recipes-videos
38. INTRODUCTION
There are truly lots of Italian recipes. We wanted to show you in this brief
presentation of some traditional Italian dishes that adorn our tables especially during
some major holidays such as Christmas, Carnival and Easter.
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40. Italian children making “Gliummriill”
Breading of the ovine and goaties that bring up is a very important aspect of
the local economy.The meat is an excellent dish and people usually cook it in
the all big occasions.
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41. Hand made pasta
Ingredients:
Wheat flour
Water
Patience…
Method:
-Sift the flour and
form a well in the
center
-Add water
-Work until it will
not be smooth
-Give the desired
shape: orecchiette….
maccheroni…
- Drizzle with tomato
sauce and enjoy
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42. Italian children making hand made pasta
The homemade pasta is a typical product is very popular and used in southern Italy. Even
today in our homes especially on Sundays we use to do and eat pasta made by hand.
There are many types of hand-made pasta, noodles, macaroni, but the orecchiette
triumph on the boards of the South of Italy every Sunday with the famous ragù!
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43. “Peppers and oranges or potatoes salad”
Ingredients:
Dried peppers
Potatoes
Oranges
Olive oil
Salt
Method:
Cut the peppers, divide
them and fry in boiling olive
oil
Boil the potatoes, peel
them and cut them in small
pieces
Peel the oranges and slice
them
Put the peppers with the
oranges or the potatoes
together.
Add the salt
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44. Italian children making peppers and oranges or
potatoes salad
When our grandparents were growing up, the life of almost every
family revolved around agriculture. Everyone got up very early so that they
were in the fields by sunrise. A cold lunch was eaten in the fields and
consisted to eat this dish!
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45. “PASTATEDD”
Mixture about
«pasta»:
Eggs
Flour
Sugar
Oil
White wine
Stuffing:
Flour of
chestnut
Sugar
Flour of
almonds
Chocolate
Liqueur
Cinnamon
Method:
Mix puff pastry. Distribute the stuffing on the puff
pastry and cover it with the other puff pastry.
Cut ravioli and fry with boiling oil or roast it.
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46. Italian children making pastatedd
Pastatedd are a typical Christmas sweet. We usually make this sweet using
chestnuts, typical fruit of the Christmas time.
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47. Rafanata
Ingredients:
Horseradish
8 eggs
250gr greated
cheese
1 potato
Salt
Oil
milk
Method:
Wash and grate the horseradish.
Beat in the bowl eggs with grated cheese, grated
horseradish,greated potato,salt and milk.
Mix the ingredients well and pour in a tin with hot oil
and roast for twenty minutes or fry.
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48. Italian children making rafanata
The Rafanata, symbol of rural culture, horseradish, magical as its healing properties,
spicy-bitter taste, which is grated when you "hurts" the nose and makes your eyes water
given its powerful scents, flavors have always dishes of Basilicata. Although it is a root
of a perennial plant, it is during the Carnival period that is collected and used. Its
sprinkling, for example, accompanies and enriches the underwire sauce or topped with
breadcrumbs and becomes the main element Rafanata.
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49. ALMONDS BISCUITS
(MASTACCIUOLI)
Ingredients
800 gr. of flour
700 gr. of almonds
600 gr. of sugar
10 eggs
Grated lemon peel
1 vanillin
Method
Crumble the almonds.
Grate the peel of lemon.
In a bowl, put the flour, sugar , almonds, grated lemon
peels and vanillin. Mix all together.
Mix all the eggs.
Add eggs before mixing them.
Mix them until they become smooth and homogenous.
Put the oven paper on the baking.
Then, put the pasta on the baking in a straight shape.
The shapes should be 5-6 cm large. Put them in the oven
15 minutes. The heat of oven is 180 C.
When they are warm, cut them into small pieces.
Put them again in the oven for 15 minutes.
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50. Italian children making almond biscuits
Cookies with almonds is a sweetness typically used during Easter. Enjoy your dessert! All
together we can taste them. Hmmm, delicious!!!
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52. Bean soup (Fassolada)
Ingredients:
½ kilo beans
2 carrots
celery
one onion
tomato sauce
3 lt water
olive oil
Salt and pepper to
taste
Method:
Day 1:
Soak the beans overnight in lukewarm
water.
Day 2:
Drain, rinse the beans, and place in a
soup pot with 1,5 lt water. Bring to a
boil, cook for 5 minutes, and drain.
Place the beans in a clean pot with 1,5
lt water. Add olive oil, salt, pepper,
tomato sauce, sliced carrots, celery
and onion.
When full boil resumes, reduce heat,
cover, and simmer on low heat for
about 2 hours. The beans should be
soft and creamy, but not to the point
of disintegrating.
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54. CUTTLEFISH WITH SPINACH
Ingredients:
1 kilo cuttlefish
1 chopped onions
4 green onions
2 small tomatoes
1 bunch dill chopped
1 pound of spinach
1 cup oil
1 cup water
2 tablespoons salt
½ teaspoon red pepper
Method:
Clean the cuttlefish and cut into small pieces
Put them in a pot with water. Allow to boil on low
heat for 40 minutes.
Wash the spinach and leave it in hot water for 10
minutes. Then strain.
Finely chop the onions and dill.
Grate the tomato.
Add oil, onions and Simmer for another 20 minutes
with the lid closed.
Add the spinach, grated tomato, dill, water and stir.
Continue to boil for 25-30 minutes.
Serve warm. Enjoy!
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56. CHICKEN TRACHANA
Ingredients:
4 pieces of chicken
1 and ½ cup trachana
½ cup oil
1 onion chopped
1 cup grated tomato
Salt and pepper
1 chicken broth diluted
in warm water (3 cups)
Method:
Saute the onion in oil until wilted.
Put the chicken pieces and sauté until golden
brown.
Pour the tomatoes and broth salt and pepper into
the pot, stir and cover to cook for 45 minutes.
Then add the frumenty and continue cooking for
20 minutes, until thickened.
Finally serve as soup.
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58. SWEET ORANGE
Ingredients:
3 oranges
1 teaspoon of baking soda
1 teaspoon of citric acid
Syrup
4 cups of sugar
3 cups of water
Method:
Grate the oranges at the grater
Put water in a saucepan and boil the oranges for 35’-
40’.
Trough away the water
Boil the oranges again in fresh water for 20’-25.
Put the baking soda in the boiling oranges and when it
bubbles take the saucepan away from the heater.
Pour in the water with the sugar (syrup).
Boil the oranges until it’s ready (it shouldn’t be left
with a lot of water in the pot).
Finally before we turn off the heater, we add the
citric acid.
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60. Nuts pie
Ingredients:
250 gr sugar
3 or 4 eggs
300 ml milk
300 ml sunflower oil
1 small nutmeg
200-250 gr clean nuts
1 teaspoon soda
450 gr flour
Sugar syrup:
800 gr sugar
350 ml water
glucose
vanilla powder
juice of one orange
juice of one lemon
Method:
Whip the sugar and the
eggs together in a bowl.
Break the nuts, mix with some
sugar and pour them into the
mixture
Add the sunflower oil and the
grated nutmeg.
Add the flour and the cooking
soda powder.
Spread some butter in a pan
and pour the mixture.
Place it into a preheated oven
at 180oC for 40 minutes
When it is baked, pour the
sugar syrup.
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62. Halvas
Ingredients:
Halvas
2 cups of semolina
1 cup olive oil
Syrup
4 cups of water
3 cups of sugar
1 lemon scrap or
vanilla powder
1 cinnamon stick
Method:
Boil the water in a pot with the cinnamon for 2-3
minutes. At the end add the vanilla powder or the
lemon scrap.
Semolina Mixture Procedure
Pour into a pot the olive oil and wait until it gets hot
Pour the semolina and saute until it gets goldie
brown
Pour the syrup into the mixture and turn the heat to
the minimum
Stir until the mixture starts to get off the pot
edges.
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64. TRACHANAS
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Ingredients:
2 Kg milk
1 kg coarse bulgur and semolina
A little salt
Method:
Boil the milk in a large saucepan until it starts
steaming. Put the bulgur and salt and stir with
a wooden spoon until it thickens.
Close the heat and let the pot aside, covered
with a towel to rise.
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67. Few words of introduction
to traditional Polish food
Poland is an European country with a difficult history lasting more than 1000 years. In imagination,
it is partially possible to go back to the distant times of the first princes and Kings of Poland, to
look at the Polish state in the Middle Ages, since a general image of some culinary customs and
early Polish food traditions have partly survived throughout the centuries. Some aspects of a
modern Polish cuisine are similar. A willingness to keep with the tradition has always been present.
However, a notable part of the traditional Polish food culture was changing by means of evolution.
With a development of trade various Polish foods and products naturally influenced one another
within a neighboring nations or according to arriving ethnic group traditions.
Polish food culture, as we know it today, has formed. Admittedly, over three hundred years later
we can assess it empirically, and with a pleasure :) Nowadays, some courses and meals that are a
base of modern and traditional Polish cuisine, are common for the West Slavonic and Central-
European nations. E.g. various national kinds of beetroot borscht or dumplings are well-known not
only in Poland, but also in Czech Republic, Lithuania, Belarus and Ukraine. On the other hand one of
the most popular, simple and not time consuming Polish food – kotlet schabowy – is completely similar
to a schnitzel known very well in Austria and Germany.
It is worthwhile adding that Polish foods grouped in 5 categories - Polish soups, first courses,
appetizers & ingredients, drinks, desserts & sweets - and listed at right, constitute the typical
Polish menu up to this days. Hence, during travel to Poland one will certainly come across many of
them (e.g. pierogi).. We wish you good luck with your exploration of Polish tastes and… Smacznego!
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68. Żurek
Ingredients:
Sourdough
White sausage
cream
marjoram, salt, pepper
Hard -boiled eggs
1. Boil some water in the pot.
2. Slice the sausage and put it into
water, boil it together
3. Add the sourdough
4. Mix flour and cream in a bowl and
then put the mixture into water
5. Add some salt and pepper
6. Add some marjoram and in the end
put żurek into bread.
7. Add an egg (cut on halves)
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70. Kotlet schabowy – pork chop
Ingredients for 4 servings
* 4 slices of boneless pork loin
* 1 egg
* 1 tablespoon of flour
* 1 cup of breadcrumbs
* oil for frying
* Salt
* Pepper
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Recipe:
-Rinse meat in the water.
-Pound each slice of meat, so that it will
increase twice its size.
-Prepare two plates:first with lightly
beaten raw egg and the second with
breadcrumbs mixed with flour, salt and
pepper.
-First soak meat in the egg and then coat
it with flour and breadcrumbs.
-Fry them 2 minutes on both sides
(watch out, the fat can spray!), When
the cutlets are fried and are gold, you
can reduce the flame and cover with pan
lid (but look under it from time to time to
prevent burning them). After 4 -5
minutes of frying pork chops are ready to
serve! The best are with boiled potatoes
and cabbage.
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72. Dumplings with sauerkraut and mushrooms
Ingredients:
Cake:
0,5 of flour
1 glass of warm water
an egg (yolk)
pepper
salt
Filling:
0,5 kilo of sauerkraut
10 dag of mushrooms
an onion
olive oil
salt, pepper
Recipe:
1. Sift some flour on a pastry board,
add an egg, oil, salt, hot water and
knead a dough.
2.Roll the dough to a thickness of
about 40 millimeters.
3.Carve out circles using a glass, put
the stuffing inside dumplings.
4. Boil dumplings (about 7 minutes).
5. Chop an onion and fry it with some
oil.
6. Put boiled dumplings on the plate
and pour them with oil and onion.
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74. Pączki - doughnuts
Ingredients: Filling:
flour marmalade
yeast
warm milk
eggs
butter
salt
oil
Recipe:
Mix 1 /3 of flour, yeast and milk.
When it grows up, add eggs, sugar,
oil, the rest of flour, salt and melted
butter.
Knead a dough. When it rises, form
small balls from the dough and fill
them with marmalade.
Leave the doughnuts for next 10
minutes to grow and then fry them in
hot oil.
After frying you can sprinkle them
with powdered sugar.
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76. Faworki (Chrust) - made for Tuesday before
Ash Wednesday
Ingredients:
2 cups of flour
2-3 egg yolks
2 TBS soft butter
2 TBS of confectioners sugar
1/3 cup of sour cream
1 TBS of 6% white vinegar or alcohol
2 TBS of rum
lard or oil for fryimg
Mix butter, egg yolks, sugar and
alcohol or vinegar together. While
mixing, slowly add flour. Knead the
dough. Keep beating and kneading the
dough for 15 minutes. When ready,
put it in a bowl, cover, and let stand
in a cool place for an hour.
Roll dough on the board till it is very
thin. Cut 2x7 inch strips, make a slit
in the middle and pull one end through
it.
In a deep frying pan heat the lard
(oil). To test readiness of oil, put a
small piece of dough in it, if it
immediately comes to the surface the
temperature is right. Put 4-5 strips at
a time and deep fry on both sides.
Take out and place on a paper towel.
Sprinkle with confectioner’s sugar.
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78. Yeast-cake with crumble
Ingredients:
Yeast-cake
flour
yeast
warm milk
eggs
butter
salt
oil for frying
Crumble
flour
butter
Sugar
Recipe:
Mix 1 /3 of flour, yeast and milk. When it
grows up, add eggs, sugar, oil, the rest of
flour, salt and melted butter.
Knead a dough. When it grows up, put the
dough into a cake tin.
Bake the cake in the oven.
Make the crumble – mix flour, butter and
sugar together (when you finish it should be
loose)
Put the crumble on the baked cake and leave
in the oven for next 10 minutes.
Now it’s ready!
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81. INTRODUCTION
One of the aims of our project “Having culture as a kite, we travel European skies” is
to carry out activities that deal with our traditional food.
This recipe book is one of the final products of the partnership. Reading this
book will give you a clear picture of what food can tell you about the history, customs
and traditions of our countries. This is not a simple cookbook, it’s also an incursion
through our history, ancient customs and traditions because for us, the Romanians, all
the great traditional celebrations are linked to food rituals. In most of the regions of
our country, there is specific traditional food, whose secrets were handed down from
generation to generation. We are trying to offer you all some of the secrets of cooking
traditional Romanian food as well as some of our secret ingredients. This way you will
see that our cooking tradition is based on the old peasant cuisine and that cooking only
in those ancient pots and using wood fire is the best way to obtain delicious food.
So, accept our invitation to this adventurous and exciting journey through the
Romanian cuisine and taste some of our best recipes with us!
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82. Hot maize shepherds’ ball filled with cheese
Ingredients:
1 kilo of maize flour
3 liters of water
1 spoon of salt
fat salted cheese
Method:
Put the water and the salt in a cast-iron kettle in order to
boil, scatter a handful of maize above the water;
When the water starts boiling, add the maize all of a sudden:
it will form a kind of little hill washed by the hot waves;
Now, there is enough time for the maize flour to boil slowly,
for about an hour, in order for the maize flour to swell up and
to get very hot;
After an hour has passed, mix it with force, for a long time
(the shepherds do it the same way: one of them holds tight the
cast-iron kettle, the other one mixes the pot stick);
If the maize pudding got solid and the pot stick cannot be
moved anymore, the maize pudding is pushed towards the
bottom of the cast-iron kettle and it is levelled. Then, put the
cast-iron kettle again on a strong fire just for a little time, in
order for the composition to unstuck from the bottom of the
cast-iron kettle. (there will be some vapors, the maize pudding
will start hissing and growing).
Overthrow the maize pudding on a trencher (faceplate), it is a
perfect hemisphere.
How to make it:
The pieces of maize pudding will be
filled with fat salted cheese. The
pieces of maize pudding must be
stretched on a board and greased
with oil.
After rolling the maize pudding,
the pieces will look like some
dumplings, that will have no more
than a half of kilo, including the
150 grams of cheese for each
piece.
The new obtained pieces must not
have morsels of cheese mixed with
the maize pudding. The maize
pudding must cover all the cheese.
The pieces will be introduced in live
coals that must not be very hot.
The hot maize shepherds’ ball
filled with cheese must be baked
almost in hot ash.
The hot maize shepherds’ ball
filled with cheese is ready when it
has a crust.
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83. Romanian children making hot maize
shepherds’ ball filled with cheese
Winter and cold came and what could be better than a steaming hot maize
shepherds’ ball filled with cheese? We’ve been dreaming of it since summer! An
ancient Romanian shepherds’ food, reminding us that we were once a country of
peasants and shepherds.
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84. Forcemeat rolls of cabbage with coarsely ground maize
Ingredients:
500 grams of coarsely ground maize
500 grams of pig brisket
2 onions
1 spoon of paprika
1 bunch of savory
1 pickled cabbage
500 grams of smoked-dried pig neck
1 sausage
50 milliliters of lard (or 100
milliliters of oil)
200 grams of mushrooms
Salt, pepper to taste
1 liter of cabbage pickle (or sour
bran and water)
Method:
The coarsely ground maize is made of little pieces of maize, which once in
Romania, replaced the rice. The coarsely ground maize can be obtained at
home: the maize is smashed in a vessel.
Wash the coarsely ground maize in several cold waters.
The cut onion is fried on slow fire.
After few minutes, add the coarsely ground maize, the minced meat – the pig
brisket, the smoked-dried pig neck, the mushrooms, the paprika, the salt, the
pepper, the savory (well pounded).
Wash gently the cabbage leaves with warm water, dry them.
A part of the cabbage, the middle, is cut very small. After a quarter of an
hour of staying on fire (while you mix continually the ingredients), the
composition is taken from the fire and the oil is drained.
The lard or the oil is drained in the pot in which the forcemeat rolls of
cabbage will be boiled. Fill the leaves of cabbage with meat and coarsely
ground maize, not too much because the coarsely ground maize will swell more
than the rice.
Roll the leaves or fold them in four
On the bottom of the pot in which you pour oil, put, first of all, a layer of
cabbage cut very small, then cabbage rolls , then pieces of pig brisket,
smoked-dried pig neck , cabbage again and so on, until you fill the pot.
The last layer must be of cabbage. Scatter paprika and savory on the last
layer.
Fill the pot with cabbage pickle mixed with water.
Cover the pot and boil the ingredients in an oven on a slow fire.
In order to be perfect, the forcemeat rolls of cabbage must be boiled very
slowly for about 4-5 hours.
They are served with sour cream and red pepper.
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85. Romanian children making forcemeat rolls of cabbage
with coarsely ground maize
Try a festive holiday atmosphere with our traditional recipe of cabbage rolls. Christmas and New Year’s
Eve dinners have a special significance for everyone. We, the Romanians, cannot even think of our
winter holidays without the "home-made" cabbage rolls, like our grandmothers used to cook. These
special, healing gems of pork, wrapped in a robe of sour cabbage are a treat anytime, but on Christmas
and on New Year’s Eve are great! When we are happy and our kitchens smell like heaven!
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86. THE STEW OF THE OUTLAWS
Ingredients:
• 500 g mushrooms
• 500 g pork
• 200 g smoked bacon
• 2 tablespoons butter
• 1 cup of clear soup
• 1 tablespoon flour
• 500 g veal (beef)
• 2 kidneys any kind you have
• 2 tablespoons lard
• 1 cup sour cream
• 3 onions
• salt
Method:
Meat, kidneys, onions are cut thin slices with great care.
• Place onion in butter and lard on low heat, covered
• When softened, add the veal (beef) for about fifteen minutes
• Then add the pork, for another quarter of hour
• Loosen the flour in a little hot water
•Next the kidneys and flour, for 5 minutes
• Add water or clear soup and leave to boil for a half
an hour
• Cut thin slices of bacon, put them in another frying pan.
• Then take care of the mushrooms and cut them into thin slices
• When the bacon has browned and left some gravy, put the mushrooms
in, for 10 minutes.
Then add the mushrooms and the bacon to the stew, add some salt, and
let it boil for 15 minutes.
Take the stew off the heat, place the cream, and mix it a bit longer, so
this way it will be delicious, with polenta and pickles.
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87. Romanian children making stew of the outlaws
The Dacian harsh winters forced us to eat more meat, so we could do nothing else but
eat this delicious stew. This is heavy food, the foundation of peasant cuisine in Gorj, a
mountainous place with thick and mysterious forests with the millenary tradition of
shepherds bringing their sheep up and down the mountains. The best stew of the outlaws
is made on the stove, on the wood fire, in a peasant pot.
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88. Romanian walnut panettone or sponge cake
Ingredients:
1.200 kg of fine flour
1 cup of honey
200 g raisins
2 cups of milk
50 g yeast
2 sachets of vanilla sugar
1 teaspoon of salt
500 g of nuts
15 eggs
2 cups of butter + 50 g to
grease the tray
400 g sugar
lemon peel
1 teaspoon of rum essence
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Method:
The milk is mixed with sugar and allowed to warm up, but only for a little
while , on the cooker.
Put the butter in a warm place, to melt.
Separate the whites and the yolks of the eggs; beat the egg whites really
well, mix the egg yolks with a little sugar.
Sift the flour on the battlefield(in a bowl).
Loosen the yeast in a little warm milk.
Place the milk and the eggs and start the brutal war of kneading. After a
while, the dough starts to bind, so add the butter, the rum essence, the
raisins, the vanilla and the lemon peel.
The battle of kneading continues a quarter of an hour, and then the dough
rests in the warm kitchen.
Chop the nuts and mix them with honey.
After an hour, the dough grew enough, so we divide it in trays and we
stretch it, piece by piece.
Sprinkle the nuts on the sheets of dough, as fits, roll.
Grease the trays with butter and coat with flour, place the cakes and leave
them to rise.
Brush the cakes with egg yolks and place them in the oven to brown.
Place a teaspoon of honey with a little water to warm up.
When the cakes have browned, brush them with scented fluid honey.
Christmas or Easter can start and especially end again, and again, and again
with our Romanian sponge cakes.
89. Romanian children making walnut panettone
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This is a light and sweet Romanian favorite. It is traditionally served at Christmas and Easter and a few
other celebrations. The Romanians have a huge variety of recipes for sponge cake. Each region of our
country has a historic recipe, just as every family has one, handed down from generation to generation. In
terms of form, this cake may be straight or round, simple or braided. In terms of filling, we distinguish
cakes with no filling or filled with walnuts, poppy seeds, dried fruit, or mixed. Easter sponge cake is
traditionally filled with cheese (so-called cheese sponge cake). In Moldovia there are specific round and tall
cakes (called “old women”), with no filling, whose composition contains up to 20 eggs, butter, lemon peels and
/ or oranges and raisins. In Transylvania they prepare especially the cakes with poppy seeds.
90. Cakes with julfa - LITTLE LORD’S CLOTH DIAPERS or THE
SWEET CLOTH DIAPERS OF JESUS, THE HOLY INFANT
Dough
Ingredients:
• 500 g flour
• 1 teaspoon salt
• 1 cup hot water
Method:
• Mix all and knead well, then beat until the
dough gets tired . The obtained dough is left to
rest for an hour. Break small pieces of dough
and, with a rolling pin, stretch quite thin sheets,
round-shaped, which are baked on the stove or
in a pan (preferably thick as not to burn) on
both sides. It is good to be prepared the day
before. They are kept covered with a towel, and
on Christmas Eve, you have to soak with syrup.
The syrup is made from warm water slightly
sweetened with honey or sugar, plus essences
and flavors.
Filling
Ingredients:
• 100 g honey
• 300 g Crushed nuts
• other spices: cinnamon, rum
Method:
Put on a round tray each dipped patty. Over each
round sheet add the crushed nut mixture with
honey or sugar to taste. Place several layers of
dipped patties or sheets, alternating with
sweetened nut filling until you make a kind of cake
(may have ten layers). Allow an hour or two to
soak in syrup and then cut into squares or
diamonds, as desired. In Bărăgan, the filling is
made of boiled wheat mixed with honey or sugar
and flavors, without nuts.
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91. Romanian children making Cakes with julfa
Ritual or festive, pelincile or cakes with julfa are as old as Romania. Romanian tradition surrounding Christmas, attesting
piety, Little Lord's cloth diapers, cake with Julfa are different names of a cake that is prepared especially in rural
areas, on Christmas Eve. The recipe varies slightly from region to region of the country, most are similar and have the
same ritual meaning: the pious awaiting of Child Jesus. Pious women of old have probably felt the need to do something
special on Christmas Eve when everybody hears carolers everywhere saying that Mary, the Lord’s Mother "Has no
diapers, / Nor-clothes to put on, / The Holy Virgin, for the Holy Son "Then, symbolically, this cake, which is made to
be eaten as the only food in the house that day, but also to be given away, is called Little Lord’s diapers, having the
shape of thinner diapers. In Moldovia, the preparation is called cake with Julfa (Julfa the composition of hemp seed).
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92. OPEN-TOPPED FLAT PIE
DOUGH
Ingredients:
500 grams of flour
50 grams of sugar
15 grams of yeast
3 eggs
500 milliliters of milk
50 grams of butter (in order to grease the
baking tin and the faceplates)
200 grams of butter
Salt (as much as it is necessary)
Method:
The yeast is put in a jug with warm water,
then it is mixed with a spoon of flour and a
tea spoon of sugar; leave it to rise for half
an hour.
Separate the yellow yolks of the eggs.
On the flour that remained pour the yeast,
the warm milk, the yellow yolks of the eggs,
the salt and the sugar; knead for a half an
hour.
Then, add the warm melted butter, little by
little.
Leave it to rise, covered, 1 or 2 hours.
FILLING
Ingredients:
500 grams of cheese (Cheese mixed
with salt)
2 eggs
Method:
Mix the cheese with the eggs
After the dough has risen, roll it and
cut it in pieces with a dimension of a
small apple.
Grease the faceplate with butter
Put each piece of dough on the
faceplate and fill it with a spoon of
cheese.
Put the dough above the cheese and
stick them; leave them there for half
an hour.
Grease a baking tin with butter, put
the pie, smear them with the egg white
and put them in an oven, on a moderate
fire, for about half an hour.
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93. Romanian children making Open-topped flat pie
Open-topped flat pies are so good that it’s impossible not to lick your fingers
after you eat them! They are the pies of our childhood!
92
94. RECIPES OFFERED BY STUDENTS AND TEACHERS OF SCHOOL NO 62,
BUCHAREST, ROMANIA , AS A PART OF THE MULTILATERAL COMENIUS PROJECT
“HAVING CULTURE AS A KITE, WE TRAVEL EUROPEAN SKIES” :
STUDENTS FROM IVB AND TEACHER ALINA ONCESCU COOKED CABBAGE
ROLLS
STUDENTS FROM IVB, TEACHERS PETRUTA NICOLETA MOCAN AND ALINA
ONCESCU COOKED SPONGE CAKE
MOTHERS AND GRANDMOTHERS HELPED IN THE PREPARATION OF CABBAGE
ROLLS AND SPONGE CAKE
STUDENTS FROM VIII A , TEACHERS ELENA LILIANA DONA AND PETRUTA
NICOLETA MOCAN COOKED HOT-MAIZE SHEPHERD’S BALL FILLED WITH CHEESE
AND CAKES WITH JULFA
STUDENTS FROM VII A , TEACHERS PETRUTA NICOLETA MOCAN AND
LUMINITA THEODORESCU COOKED THE OUTLAWS’ STEW
STUDENTS FROM VII C , TEACHERS PETRUTA NICOLETA MOCAN AND
LUMINITA THEODORESCU COOKED OPEN-TOPPED FLAT PIES
PHOTOS AND VIDEOS WERE TAKEN BY THE FOLLOWING STUDENTS:
SLATARU EDUARD(VIII A),LEAHU ANDREI(VIII A),MIHALEA ANDREI(VII C),
NEAGU ALEXANDRU(VII C).
93
95. FINAL WORD
This is our book. It’s not just a book, it’s also a story of cooking the
recipes of our ancestors. We are grateful to all the teachers and children from
our six schools involved in this delicious process.
We hope you’ll enjoy cooking the recipes as much as we did. The kids
from these six schools involved in a common Comenius project have one confession
to make: the most enjoyable part of any cooking is…..the eating afterwards. So,
enjoy cooking our traditional food and… enjoy eating it!
Καλή όρεξη!
HEAD ISU!
BUON APPETITO!
SMACZNEGO!
POFTĂ BUNĂ!
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.
94
96. 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.