This document describes an eTwinning project between schools in Spain, Cyprus and Greece focused on protected animals. It includes recipes for traditional foods from each country: - Pourgouri (bulgur), a healthy whole wheat alternative to rice from Cyprus - Paella, a signature rice dish from Spain featuring chicken, sausage and shrimp - Halva, a semolina pudding with nuts and raisins from Greece The schools are sharing their cultural food recipes to learn about each other's traditions and promote awareness of protected animals.

1. ‘’GRESCY PROTECTED ANIMALS’’
an eTwinning project by
Spain Cyprus Greece

2. Agios Stylianos (ST Lakatameia) primary school,
Λευκωσία (Κύπρος)
C.E.I.P. Giner de los Rios,
Mérida (Ισπανία)
Ολοήμερο Δημοτικό Σχολείο Βασιλικής,
Καλαμπάκα (Ελλάδα)

7. Pourgouri (bulgur)
Cypriot Recipe
• In Cyprus it is referred to more commonly as pourgouri
(πουργούρι) whilst Pligouri is its name in mainland Greece,
• Bulgur is a pre-cooked whole wheat, specially prepared to decrease
cooking time. This makes it a healthy alternative to white rice, but
packed with more protein, fibre and higher levels of most vitamins and
mineral.
• Like rice, x1 serving is around 75g (around half a cup). The
consistency of water to bulgur is 2:1, so however much bulgur you use,
you should use double the quantity of water.

8. Pligouri
ingredients for x2 people:
• x1 chopped onion
• x2 fresh tomatoes
(not canned as these are too liquid)
• 150g of bulgur (1 large cup)
• 300ml of boiled water (i.e. double the quantity of bulgur)
• 1 chicken stock
• vegetable oil for cooking the onions
• How to make pligouri:
• 1. Pre heat oil in pan and cook the chopped onions on a low heat, covered,
for around 10-15 minutes until they brown.
• 2. Add the boiled water from the kettle into the pan, mix in the stock,
bulgur and chopped tomatoes.
• 3. Bring it to the boil then switch the heat off and cover the pan to let it
absorb the water – the longer you leave it the better (around 30 minutes
works fine).

9. Spanish
(Valencian) Paella
• Paella is a Valencian rice dish that originated in its modern
form in the mid-nineteenth century near Albufera lagoon, a
coastal lagoon in Valencia, on the east coast of Spain.
Many non-Spaniards view paella as Spain's national dish
but most Spaniards consider it to be a regional Valencian
dish. Valencians regard paella as one of their identifying
symbols.
• There are three widely known types of paella: Valencian
paella, seafood paella and mixed paella but there are many
others as well originated through time as a consequence of
the popularity of the dish. For all types of paellas olive oil is
the basic cooking ingredient.

10. Ingredients
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

11. Directions
• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano,
and salt and pepper. Stir in chicken pieces to coat. Cover, and
refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium
heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat
rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley,
chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to
medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium
heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell
pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the
shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood
mixture.

12. Halva Recipe - Greek Halvas -
Semolina Pudding with
Raisins and Nuts
• Halva is a semolina pudding that is
sweetened with syrup and studded with nuts
and raisins. It is a dessert that has Arabic
origins but has been adopted into the Greek
culture and is widely served during fasting
periods because there are no eggs or dairy in
the recipe.

13. Ingredients:
• 2 cups of coarse semolina (substitute Farina or Cream of Wheat)
• 1/2 cup vegetable oil
• 1/4 cup olive oil
• 1/4 cup walnuts, chopped coarsely
• 1/4 cup pine nuts
• 1/4 cup raisins
• For the syrup:
• 4-1/2 cups water
• 2-1/2 cups sugar
• 1/2 cup honey
• 3 small pieces cinnamon stick
• 3-4 whole cloves
• 2-inch piece of orange peel
• Ground cinnamon for dusting

14. • Prepare the syrup: To a medium saucepan, add the water, sugar, honey,
cinnamon sticks, cloves, and orange peel. Boil for 5 minutes then lower
the heat and simmer gently. Remove the cinnamon, clove and orange
peel before pouring.
• In another larger saucepan, over medium high heat, add the oil and heat
until shimmering. Add the coarse semolina and cook, stirring
frequently to prevent sticking. Cook the semolina in the oil until the
grains begin to toast and turn a deep golden color.
• Remove the pot from the heat and carefully add the hot syrup to the
semolina mixture. The semolina is going to sizzle, bubble, and spatter
so be careful not to burn yourself. Stir in the walnuts, raisins, and pine
nuts and continue to cook until the semolina absorbs all the liquid.
• Cover the pot tightly and set aside to cool for 10-15 minutes.
• Spoon the mixture into a pudding mold or into individual ramekins.
Allow the pudding to cool to room temperature before serving.
• To serve, sprinkle with cinnamon and some more chopped nuts (if
desired).

15. Easy Homemade
Ingredients:
Bread
• 3 3/4 cups of bread (or all-purpose) flour
• 1 1/2 cups of lukewarm water
• 1 packet (1/4 oz)
of dry yeast
• 2 tablespoons
of olive oil
• 1 teaspoon of salt

16. Preparation:
• Dissolve yeast in the warm water.
• In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with
water, and mix until thoroughly blended. Cover tightly (plastic wrap
works well) and let sit for 30 minutes.
• Add 1 1/2 cups of flour to the yeast mixture and combine with hands to
form a cohesive dough. Turn out onto a floured work surface and knead
in as much of the remaining flour as needed until the dough is smooth
and doesn't stick to hands.
• Shape into loaves, place on a nonstick cookie sheet, and place on the
middle rack in a cold oven for 15 minutes.
• Turn on oven to 425°F (220°C) and bake on the middle rack for 30
minutes or until golden.

18. Students are preparing
Cypriot, Spanish and
Greek traditional recipes
for the protected animals