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Cooking!
A culinary journey through Europe
Collaborators
Students and teachers of
Haupt- und Realschule Edewecht, Edewecht, Germany
Miejski Zespół Szkół z Oddziałami Integracyjnymi Gimnazjum nr 3
im Polskich Olimpijczyków, Krosno, Poland
Şcoala “Ion Simionescu” , Iaşi, Romania
Eşe ve Halil Erdoğdu İlköğretim Okulu, Uşak, Turkey
Responsible teacher
Hella Fittje-Oltmanns - Germany
Sebastian Staroń Polen - Poland
Nicoleta Prepeliţa - Romania
Virginia Arghiropol - Romania
Mürüvvet Çavuş - Türkei
Publication Coordinator
Hella Fittje-Oltmanns
Cover and Layout
Ann-Kathrin Lorek
www.annkathrinlorek.de
Eske-Verlag
Printed in Poland
ISBN 978-3-00-031870-2
This Comenius Multilateral Partnership 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.
Cooking!
A culinary journey through Europe
Students and teachers of four schools in
Edewecht (Germany), Krosno (Poland), Iaşi
(Romania) and Uşak (Turkey) went on a
culinary journey together and experienced
a wonderful collaboration and a positive
partnership over a period of two years.
Food is looked upon as a culturally
characterized part of human everyday–life
and part of regional culture. Students of
different ages researched and tried out
traditional recipes and specialties. They
became aware of their own identities,
discovered similarities, recognized
differences and enjoyed learning from
each other. By the use of modern
4
technology the results of the project were
exchanged, reflected and revised by other
students and presented to the public.
The final product is a multilingual travel
guide describing regional recipes and
specialties as well as the towns and
regions of the participating schools.
On behalf of the students and the staff of
the four schools we want to thank all the
people, especially the students’ parents,
who helped in many different ways and
who contributed a lot of time and work to
support the project.
Try out the recipes and enjoy the food!
EINE KULINARISCHE REISE DURCH EUROPA
KULINARNA PODRÓŻ PO EUROPIE
Schülerinnen, Schüler und Lehrkräfte von
vier Schulen in Edewecht (Deutschland),
Krosno (Polen), Iaşi (Rumänien) und Uşak
(Türkei) haben sich zusammen auf eine
kulinarische Reise begeben und dabei
über einen Zeitraum von zwei Jahren eine
wunderbare Zusammenarbeit und positive
Partnerschaft erlebt.
Essen wird betrachtet als ein kulturell
geprägter Teil des täglichen Lebens aller
Menschen und der regionalen Kultur.
Schüler verschiedener Altergruppen
haben Gerichte und regionale Spezialitäten ausgesucht, sich über ihre Entstehung informiert und sie ausprobiert:
Dabei sind sie sich ihrer eigenen Identität
bewusst geworden, haben Ähnlichkeiten
entdeckt, Unterschiede herausgefunden
und mit viel Freude voneinander gelernt.
Die Ergebnisse der Projektarbeit wurden
mit Hilfe moderner Kommunikationstechnologien ausgetauscht, von den
Schülern in den Partnerschulen überarbeitet, bewertet und der Öffentlichkeit
präsentiert.
Das Endprodukt ist ein mehrsprachiger
kulinarischer Reiseführer, der regionale
Rezepte und Spezialitäten vorstellt wie
auch die Orte und Regionen der
beteiligten Schulen.
Im Namen der Schüler und Lehrkräfte der
vier Schulen bedanken wir uns bei allen
Personen, besonders bei den Eltern
unserer Schüler, die uns auf viele
verschiedene Art und Weise geholfen und
viel Zeit und Arbeit zur Unterstützung des
Projekts investiert haben.
Uczniowie i nauczyciele czterech szkół z
Edewecht (Niemcy), Krosna (Polska), Iasi
(Rumunia) i Usak (Turcja) dwa lata temu
wyruszyli wspólnie w kulinarną podróż po
Europie. Ten czas zaowocował wspaniałą
współpracą i wieloma pozytywnymi
efektami naszego partnerstwa.
Jedzenie jest uważane za jeden z
ważniejszych czynników kulturowych
charakteryzujących codzienne życie
człowieka, jest także częścią
kultury regionalnej. Celem projektu było
uświadomienie uczniom w różnym wieku
ich własnej tożsamości, możliwości odkrywania podobieństw, rozpoznawania
różnic oraz radości uczenia się od siebie
nawzajem. Drogą prowadzącą do celu
było gromadzenie i wypróbowywanie w
praktyce tradycyjnych przepisów kulinarnych, które dzięki nowoczesnej technologii
mogły być wymieniane miedzy uczniami,
porównywane, sprawdzane i prezentowane publicznie.
Produktem końcowym jest multijęzykowy
przewodnik prezentujący nie tylko
regionalne przepisy i specjalności kuchni,
ale także miasta i regiony szkół biorących
udział w projekcie.
W imieniu uczniów i nauczycieli
wspomnianych szkół pragniemy
podziękować wszystkim, którzy udzielili
nam wsparcia, a szczególnie rodzicom
uczniów. To głównie dzięki ich bezinteresownej pomocy, pracy i poświęconemu
czasowi udało się zrealizować nasz projekt.
Wir wünschen viel Spaß beim
Ausprobieren der Rezepte. Guten Appetit!
Zapraszamy do wypróbowania
prezentowanych przepisów.
Smacznego!
5
6
O CĂLĂTORIE CULINARĂ PRIN EUROPA
AVRUPA BOYUNCA BIR YEMEK SEYAHATI
Elevi şi profesori din patru şcoli: Edewecht
(Germania), Krosno (Polonia), Iaşi (România) şi Uşak (Turcia), au realizat împreună
o călătorie culinară, având o colaborare
minunată şi un parteneriat fructuos pe o
perioadă de doi ani.
Alimentaţia este văzută ca o parte
caracteristică a comportamentului uman
cotidian care este influenţată de cultură
şi, de asemenea, un element din cultura
regională.
Elevi de diferite vârste au cercetat şi
au încercat prepararea unor reţete
tradiţionale şi a unor specialităţi.
Ei au devenit conştienţi de propria identitate, au descoperit similitudini, au
recunoscut diferenţele şi s-au bucurat să
înveţe unii de la alţii. Utilizând tehnologia modernă, rezultatele proiectului au
putut fi schimbate între echipe, revizuite
de către ceilalţi elevi iar apoi prezentate
publicului.
Produsul final este un ghid turistic multilingvistic, în care sunt descrise reţete şi
specialităţi regionale, precum şi oraşele şi
zonele în care se află situate şcolile participante.
În numele elevilor şi a echipelor de
proiect din cele patru şcoli vrem să
mulţumim tuturor persoanelor, în special
părinţilor elevilor, care au ajutat în diferite
moduri, contribuind îndeosebi cu timp şi
muncă pentru susţinerea proiectului.
Încercaţi reţetele şi bucuraţi-vă de noile
preparate culinare realizate!
Almanya’nın Edewecht, Polonya’nın Krosno, Romanya’nın Iaşi, ve Türkiye’nin Uşak
şehrindeki dört okulumuzun öğrenci ve
öğretmenleri hep birlikte bir yemek seyahatine çıktılar ve iki yılı geçkin bir sürede
harika bir işbirliğini ve pozitif bir ortaklığı
bizzat yaşadılar.
Yemek,insanoğlunun günlük yaşantısının
ve bölgesel kültürünün geleneksel bir
parçası olarak kabul edilir.Farklı yaşlardaki
öğrenciler yöresel yemek tariflerini
araştırdılar ve bu yemekleri yapmayı
denediler.Kendi kimliklerinin farkına
vardılar ,benzerlikleri keşfettiler,farklılıkları
tanıdılar ve birbirleriyle paylaşımda bulunmaktan zevk aldılar. Modern teknoloji kullanılarak projenin sonuçları değiş
tokuş yapıldı,yansıtıldı ve diğer öğrenciler
tarafından gözden geçirildi ve halka sunuldu.
Sonuç ürünü olan çokdilli seyahat rehberi,
ortak ülkelerin bölgesel ve özel yemek
tariflerini,aynı zamanda şehirlerini ve bölgelerini anlatıyor.
Bu dört okulun tüm personeli ve
öğrencileri adına herkese,özellikle projeyi desteklemek adına çalışan, bizlere yardımcı olan ve zamanlarını ayıran
öğrencilerin ailelerine teşekkür ederiz.
Yemek tariflerimizi beğenmeniz dileğiyle.
Afiyet olsun!
Germany
Edewecht
Even though Edewecht is not widely
known as one of the famous holiday
destinations in tourist guides, it is being
visited by many tourists year after year.
This is for various reasons, but to keep
it simple: life there is simply a pleasure even though it might only be for a short
period of time. But what makes life there
so pleasurable? Is it the friendly and
open-minded people? Looking around
the village of Edewecht you might wonder
where all 21,000 inhabitants of the
community may be as the village itself is
not home for all of them. Many of those
live in the small villages around Edewecht,
for example in Osterscheps, Westerscheps, Friedrichsfehn or Jeddeloh. So
Edewecht´s population is spread over a
number of different places. But one thing
is for sure: You will always be welcomed
with a cordial “moin” - which means as
much as “Have a nice day” and sounds like
speaking the English [moyne]. And do not
be astonished if you are invited to a nice
cup of tea. It is part of Edewecht´s
hospitality.
Another reason for tourists to visit
Edewecht is the beautiful surroundings. It
is a fantastic place for trips. Hundreds of
kilometers of bicycle tracks will lead you
around the county of “Ammerland” which
Edewecht is part of. In fact, cycling is one
of the most popular spare time activities
- not only for tourists but also among the
people of Edewecht themselves.
Practically everbody owns his or her own
bicycle. The well-maintained tracks and
the landscape without any hills or
mountains will also invite you to give it a
try. And if you meet somebody on your
way, do not forget: Saying “moin” is
always a good idea.
Edewecht provides different facilities
which make it easy to spend some free
time. Why not having a refreshing swim
in the public bath? Have a good meal or
some coffee in one of the many
restaurants or cafes around. If you prefer
shopping, you will find a wide range of
different places where you can buy
(almost) everything.
EDEWECHT
A precious little place in the northwest of Germany
8
9
10
Always worth a visit are some of the most
well-known sights of the community: the
windmills. In fact, the old koker
windmill at the main road of Edewecht
has become an official symbol for the
village. You will find it on many brochures
about Ammerland and Edewecht which
are available for tourists at the town hall.
But it is not the only windmill around nearby you will find different examples
of these beautifully restored pieces of
ancient technology.
particularly rhododendron, which you will
find in almost every garden - blooming in
hundreds of different colours. The best
time to enjoy the blossom is in May and
June. Not far away you can visit the most
popular Rhodo Park. By bicycle it will take
about an hour to get there - it is worth a
trip. Another highlight will be a visit to the
“Zwischenahner Meer”, the second
biggest lake in Lower-Saxony. There, lots
of cafes will invite you to stay a little
longer.
Although traditions are valued (the 850th
anniversary has recently been celebrated)
Edewecht is far from old-fashioned. Have
a glance into the modern industrial areas
surrounding the village and you will get a
picture of the wide range of businesses.
Mainly dairy products and meat industry
provide lots of jobs. As a result,
unemployment is not a problem in
Edewecht as there are some of the
country´s biggest plants which produce
cheese and sausages for all over
Germany and even beyond. Another important branch of industry is the
growing and cultivation of plants,
Modern industry and business requires
good education. Therefore, several
schools can be found in Edewecht. At the
age of six, children start at the primary
schools which are situated in most of the
surrounding villages (as well as nursery
schools). But also secondary schools are
nearby. At the “Haupt- und Realschule”
about 1000 students are taught. Even
higher level education is offered for gifted
students at the newly-built “Gymnasium”.
Edewecht is definitely a nice place to be just for a visit or even for longer.
See you soon.
11
Schwarzbrot
SALATE
SALADS
14
KARTOFFELSALAT
BUNTER BOHNENSALAT
KAROTTENSALAT
POTATO SALAD
KIDNEY BEAN SALAD
CARROT SALAD
14
15
16
SUPPEN
SOUPS
17
PORREE-SUPPE MIT FLEISCHKLÖßCHEN
KARTOFFELSUPPE
KÜRBISSUPPE
FLIEDERBEERSUPPE MIT GRIEßKLÖßCHEN
LEEK SOUP WITH MEATBALLS
POTATO SOUP PUMPKIN SOUP
ELDERBERRY SOUP WITH
SEMOLINA DUMPLINGS 17
18
19
HAUPTGERICHTE
MAIN DISHES
21
AMMERLÄNDER MÖHRENEINTOPF
FISCHFILET MIT KARTOFFELBREI
GRÜNKOHL
HÜHNERFRIKASSEE MIT REIS
SAUERKRAUT
BOOKWEETEN JANHINNERK
(BUCHWEIZENPFANNKUCHEN)
AMMERLAND CARROT STEW
FISH FILLET W. MASHED POTATOES
KALE (GREEN CABBAGE) FRICASSEE OF CHICKEN WITH RICE SAUERKRAUT 21
22
23
24
25
BUCKWHEAT PANCAKES 26
BACKWAREN
CAKES
27
SCHNELLER BIENENSTICH
KRÜLLKOKEN ODER NEUJAHRSKUCHEN
OMAS MARMORKUCHEN
SCHWARZBROT
RHABARBERKUCHEN
QUICK CAKE ON A BAKING SHEET 27
KRÜLLKOKEN/NEW YEAR’S BISCUITS 28
GRANNY’S MARBLE CAKE
29
BLACK BREAD
30
RHUBARB CAKE
31
NACHTISCH DESSERTS
32
ROTE GRÜTZE MIT GRIEßPUDDING
SALAD 31
RED FRUIT DESSERT WITH
SEMOLINA PUDDING
32TO
20
pe
lsup
Kartoffe
Grünko
hl
Krüllkoken
12
13
Zutaten für 6 Personen:
Ingredients for 6 portions:
1 kg Kartoffeln (festkochend)
1 Ei
1 Apfel
4 Gewürzgurken
1 Zwiebel
1 EL Schnittlauch oder Petersilie
Salz, Pfeffer
1 kg potatoes (baking potatoes are NOT recommended, as they are too flaky)
1 jar of mayonnaise
vinegar flavoured water from the pickled
gherkins
1 hard-boiled egg
1 apple
4 pickled gherkins
1 sliced green onion
1 tbsp. chopped chives
salt, pepper
Zubereitung:
Preparation:
Die Kartoffeln mit Schale in einem Topf mit Salzwasser kochen, bis sie gar aber noch fest sind. Das heiße
Wasser abgießen und die Kartoffeln mit kaltem
Wasser abkühlen. Die Kartoffeln pellen, in dünne
Scheiben schneiden und in eine Schüssel geben.
Das Ei hart kochen (5 Minuten in kochendem Wasser), schälen und in kleine Stücke schneiden. In die
Schüssel damit. Mayonnaise in eine große Rührschüssel geben. Mit etwas Essigwasser aus dem
Gurkenglas verrühren. Die Kartoffeln und das Ei
hinzugeben.Die Zwiebeln und den Schnittlauch fein
hacken und hinzugeben. Den Apfel schälen, in kleine
Stücke schneiden. Die Gewürzgurken auch in kleine
Stücke schneiden. Alles in die Rührschüssel geben.
Vorsichtig mit einem Holzlöffel verrühren.
Probieren und mit Salz und Pfeffer würzen.
Dazu passt:
Spiegelei, Schnitzel, Frikadellen oder heiße Würstchen.
Place unpeeled potatoes in cold salt water
and bring to a boil. Boil gently until potatoes
are tender, but still firm. Do not overcook.
Pour off the boiling water and allow potatoes
to cool until easy to handle. Peel cooled potatoes, slice, and then place in a large bowl.
Boil the egg until it is hard (5 minutes in boiling water), peel it and cut it into small cubes.
Put the mayonnaise into a big bowl and add a
little of the vinegar flavoured water from the
pickled gherkins. Stir well. Add the potatoes,
the egg, the green onions, and the chives.
Peel the apple and cut it into small cubes. Cut
the gherkins the same way. Add the apples
and the gherkins.Gently mix the potatoes so
all ingredients are evenly blended.
Taste and adjust seasonings, if necessary.
1 Glas Mayonnaise
Essigwasser aus dem Gurkenglas
Information: Kartoffelsalat in seinen vielen Variationen ist ein Klassiker der deutschen Küche und
wird bei vielen Festen, Picknicks, Grillabenden. usw.
serviert. Er ist einfach zuzubereiten, sogar für eine
große Anzahl von Gästen. .Auch lässt er sich gut im
Voraus herstellen und die Zutaten sind nicht teuer.
14
Serve with:
hot dogs, fried eggs, schnitzel or meatballs.
Information: This kind of salad is a real classic
in the German cuisine and served at all kind of
parties, picnics, barbecues and other events..
It is easy to prepare, even for a large number
of people. It can be made in advance and the
ingredients are not very expensive.
Zutaten:
Ingredients:
1 Dose Kidneybohnen
2 kleine Dosen Mais
½ rote Paprika
½ grüne Paprika
1 rote Zwiebel
2 EL gehackte frische Petersilie
Gartenkresse
1 tin of Kidney beans
2 small tins of corn
½ red pepper
½ green pepper
1 red onion
2 tbsp. chopped fresh parsley
garden cress
für die Salatsoße (Vinaigrette):
2 EL Balsamessig
2 EL Wasser
2 EL Öl (Sonnenblumen-, Oliven- oder
Maiskeimöl)
Salz und Pfeffer
for the salad dressing (Vinaigrette):
2 tbsp. balsamic vinegar
2 tbsp. water
2 tbsp. oil (e.g. sunflower oil or olive oil)
Zubereitung:
Preparation:
Die Kidneybohnen in ein Sieb geben und unter
fließendem Wasser abspülen.
Abtropfen lassen und zusammen mit dem
Mais in eine Salatschüssel geben.
Die Paprika in kleine Würfel und die Zwiebel in
Ringe schneiden und dazu geben.
Die Zutaten für die Soße in einen Schüttelbecher geben und gut schütteln.
Die Kresse, die gehackte Petersilie und die
Salatsoße zu dem Salat geben.
Alles gut vermischen.
Den Salat mit etwas Kresse und Zwiebelringen
garnieren.
Put the kidney beans in a sieve and wash
under running water.
Let them drip off and put the beans in a salad
bowl together with the corn.
Cut the peppers in small cubes and the onion
in rings.
Pour the ingredients for the sauce into a
shaker and shake well.
Add the cress, the parsley and the salad
dressing to the salad.
Mix well.
Garnish the salad with some cress and onion
rings.
salt and pepper
KARTOFFELSALAT
BUNTER BOHNENSALAT
POTATO SALAD
KIDNEY BEAN SALAD
15
16
Zutaten:
Ingredients:
4 fresh frying sausages
2 onions
1 kg of leek, cleaned approx. 500 g
1 l of broth
250 g of processed cream cheese
salt, pepper, nutmeg
Zutaten:
Ingredients:
4-5 Karotten
2-3 Äpfel
Sonnenblumenkerne
4-5 carrots
2-3 apples
Sunflower cores
4 frische grobe Bratwürste
2 Zwiebeln
1 kg Porree, geputzt ca. 500 g
1 l Brühe
250 g Sahneschmelzkäse
Salz, Pfeffer, Muskat
für die Salatsoße:
1 EL Zitronensaft
1TL Honig
1 EL Öl (Sonnenblumen- oder Maiskeimöl)
for the salad dressing:
1 tbsp. lemon juice
1tsp. of honey
1 tbsp. oil (sunflower or corn seed oil)
Zubereitung:
Preparation:
Aus dem Bratwurstmett kleine Fleischklößchen formen und im heißen Suppentopf
kurz anbraten.
Die klein geschnittenen Zwiebeln und den in
kleine Ringe geschnittenen Porree kurz mit
anbraten.
1 l heiße Brühe dazugießen, umrühren und
auf kleiner Flamme ca. 15 Min. köcheln lassen.
Käse unter Rühren dazugeben, aufkochen und
evtl. mit Gewürzen abschmecken. Fertig.
Form small meatballs from the sausage meat
and fry briefly in the hot soup pot.
Chop the onions and cut the leek in small
rings.
Fry the onions and the leek briefly.
Add 1 l of broth , stir and allow to simmer on
small flame approx. 15 minutes.
Add cheese whilst stirring, boil and taste. Add
spices if necessary. Ready.
Zubereitung:
Preparation:
Die Karotten und die Äpfel schälen und in
große Stücke schneiden.
Auf einer Reibe fein raspeln und in eine
Schüssel geben.
Für die Salatsoße Zitronensaft, Honig und Öl
mischen und abschmecken.
Die Salatsoße mit den Karotten und Äpfeln
vermischen.
Sonnenblumenkerne darüber streuen.
Peel the carrots and the apples and cut them
into big pieces.
Rasp them well on a grater and put everything
into a bowl.
For the salad dressing mix lemon juice, honey,
oil and taste.
Mix the salad dressing with the carrots and
apples.
Scatter sunflower cores on the salad.
Dazu passt:
Graubrot oder Baguette.
Serve with:
Grey bread or French baguette.
KAROTTENSALAT
PORREE-SUPPE MIT FLEISCHKLÖSSCHEN
CARROT SALAD
LEEK SOUP WITH MEATBALLS
17
18
Zutaten:
Ingredients:
1 l Brühe (z. B. Gemüsebrühe, Brühwürfel)
1 kg Kartoffeln
2 Karotten
2 kleine Stangen Porree
1 große Zwiebel
4 Prisen Paprikapulver
etwas Pfeffer, Majoran
2 frische Bratwürste
Petersilie
1 l of broth (from stock cube or dried broth)
1 kg of potatoes
2 carrots
2 stems of leek
1 onion
2 raw frying sausages
4 pinches of paprika, pepper, marjoram
some fresh parsley
Zubereitung:
Preparation:
Die Porreestangen in schmale Streifen
schneiden und gut waschen.
Die Kartoffeln und die Karotten waschen und
in Würfel schneiden.
Die Brühe erhitzen, bis sie kocht.
Die Zwiebel klein schneiden.
Alle Zutaten in die kochende Brühe geben und
nach dem Aufkochen die Suppe bei schwacher
Hitze noch 20 Minuten kochen lassen.
Die Bratwurstmasse zu kleinen Bällchen
formen und 10 Minuten in der Suppe garen
lassen.
Bring 1 l of water to the boil in a sauce pan
and dissolve the stock cube or the broth in it.
Prepare the leek and cut it into small pieces.
Wash the leek well.
Peel the carrot and the potatoes.
Then cut them into small cubes.
Cut the onion into small pieces.
Add everything to the soup.
Season it with paprika, pepper and marjoram.
Close the lid and let it simmer for about 15
minutes.
Form the meat of the sausage into small balls.
Add them to the soup.
Let the soup simmer for another 10 minutes.
Chop the parsley.
Fill the soup into a soup bowl and sprinkle the
parsley on top.
Zutaten:
Ingredients:
500 g Kürbisfleisch
½ l Wasser
2 TL Gemüsebrühe
Ingwer
Sahne oder Crème Fraiche
Petersilie
500 g pumpkin (already prepared)
½ l water
2 tsp. of vegetable broth
ginger
cream or sour cream
parsley
Zubereitung:
Preparation:
Das in Würfel geschnittene Kürbisfleisch in
dem Wasser mit der Gemüsebrühe aufkochen. Wenn der Kürbis weich ist, alles
pürieren.
Ein etwa walnussgroßes Stück Ingwer schälen
und fein reiben.
Den Ingwer zu der Suppe geben.
Die Suppe noch einmal kurz aufkochen.
Beim Servieren etwas geschlagene Sahne oder
Crème Fraiche auf jeden Teller geben.
Die Suppe mit Petersilie bestreuen.
Cut the pumpkin into cubes and put it in a
saucepan.
Cook it together with the water and the
vegetable broth until it is tender.
Use a blender to puree the soup.
Grate a piece of ginger (the size of a walnut)
and add it to the soup.
Bring the soup to a boil again.
Serve it with a tbsp. of cream or sour cream
on each plate.
Garnish with chopped parsley.
KARTOFFELSUPPE
KÜRBISSUPPE
POTATO SOUP
PUMPKIN SOUP
19
20
Zutaten:
Ingredients:
für die Suppe:
½ l Saft
250 g Äpfel
130 g Zucker
1 Zitrone
2 Nelken
½ Stange Zimt
30 g Speisestärke
1 l Wasser
for the soup:
½ l juice of elderberries
250 g of apples
130 g of sugar
1 lemon
2 cloves
½ stick of cinnamon
30 g corn flour (thickening agent)
1 l of water
für die Grießklößchen:
⅛ l Milch
1 EL Butter
1 Prise Salz
50 g Grieß
1 TL Zucker
for the semolina dumplings:
⅛ l of milk
1 tbsp. of butter
1 pinch of salt
50 g of semolina
1 tsp. of sugar
Zubereitung:
Preparation:
Den Saft in einen Topf mit 1 l Wasser geben.
80 g Zucker, etwas abgeriebene Zitronenschale, Gewürznelken und eine halbe Zimtstange
hinzufügen.
Alles aufkochen und bei geringer Hitze 10 Minuten mit geschlossenem Deckel köcheln lassen.
Inzwischen die Äpfel waschen, entkernen und in
Spalten schneiden.
Apfelspalten mit 50 g Zucker und etwas
Zitronensaft in ¼ L Wasser gar kochen.
Speisestärke mit wenig Wasser glatt rühren, die
Suppe nochmals aufkochen und damit binden.
In einem separaten Topf Milch, Fett, Salz und 1 TL
Zucker aufkochen.
Grieß unter Rühren hinzugeben und so lange
rühren, bis sich die Grießmasse als Kloß vom
Topfboden löst.
Mit 2 TL aus der Grießmasse kleine Klöße formen.
Apfelspalten und Grießklößchen in die Suppe
geben und sofort servieren.
Pour the elderberry juice into a pot with 1 l of
water.
Add 80 g of sugar, a little bit rubbed off lemon
skin, cloves and half a cinnamon stick.
Allow everything to boil and let the soup simmer
at a low temperature for half an hour with closed
lid.
In the meantime, wash the apples, peel them,
cut the core and cut the apple into slices.
Cook the apple slices with 50 g of sugar and
some lemon juice in ¼l of water until they are
done.
Stir thickening agent with little water, pour it into
the soup and bring the soup to the boil again.
In a separate pot boil milk, fat, salt and 1 tsp. of
sugar.
Add semolina whilst stirring until the
semolina mass frees itself as a dumpling on the
pot ground.
Take the pot off the cooker.
Form small dumplings from the semolina mass
with the help of two teaspoons.
Add the sliced apples and the semolina
dumplings to the soup and serve immediately.
Zutaten:
Ingredients:
4 geräucherte Mettwürstchen
500 g Möhren
500 g Gemüsezwiebeln
500 g Kartoffeln
¼ l Brühe
100 g Ammerländer Butterkäse (oder anderer
Schnittkäse)
Schnittlauch
4 smoked sausages
500 g of carrots
500 g of onions (use big mild onions)
500 g of potatoes
¼ l of broth
100 g of Ammerland mild cheese (or other
hard cheese)
Chives
Zubereitung:
Preparation:
Mettwürstchen in dünne Scheiben schneiden
und im Kochtopf leicht anbraten.
Kleingeschnittene Zwiebeln, Möhren und
Kartoffeln auf die Mettwürstchen geben.
Die Brühe dazu gießen, aufkochen und 10 bis
15 Minuten auf kleiner Flamme weiterkochen
lassen.
Den Eintopf mit Käsewürfeln und Schnittlauch
anrichten.
Hmmm, lecker!
Cut the sausages in thin slices and fry them
briefly in the saucepan.
Add chopped onions, carrots and potatoes to
the sausages.
Pour in the broth, let it boil and let it simmer
for 10 to 15 minutes.
Arrange the stew with cheese cubes and
chives.
Hmmm, tasty!
FLIEDERBEERSUPPE MIT GRIESSKLÖSSCHEN
AMMERLÄNDER MÖHRENEINTOPF
ELDERBERRY SOUP WITH SEMOLINA
AMMERLAND CARROT STEW
21
22
Zutaten:
Ingredients:
4 Fischfilets, etwa 200 g pro Portion,
am besten Seelachs
Zitronensaft, Salz
Mehl
1 Ei
Paniermehl
Fett zum Braten
4 fish fillets, about 200 g per serving,
(e.g. coalfish)
lemon juice, salt
flour
1 egg
breadcrumbs
fat for frying
Zubereitung:
Preparation:
Fischfilet säubern, säuern und vorsichtig
salzen.
Evtl. in etwa gleich große Portionen
schneiden.
Nacheinander in Mehl, Ei und Paniermehl
wenden und in dem erhitzten Fett von beiden
Seiten hellbraun braten.
Clean the fish fillet, acidulate and salt
carefully.
Cut into portions.
Dip the fish successively in flour, egg and
breadcrumbs.
Fry the fish in the heated up fat until it is light
brown.
Dazu passt:
Kartoffelbrei und ein leichter Salat.
Serve with:
Mashed potatoes and a light salad.
Zutaten:
Ingredients:
1 kg Grünkohl
500 g Kasseler
4 Pinkelwurst (Kohlwurst)
250g Speck
1-2 Zwiebeln
4 EL Hafergrütze oder Haferflocken
½ l Wasser
Salz und Pfeffer
1 kg green cabbage (fresh, deep-frozen or in
a tin)
500 g smoked pork loin (or lamb)
4 Pinkel sausages
250 g bacon
1-2 onions
4 tbsp. oatmeal or grain of pearl barley
½ l of water
salt and pepper
Zubereitung:
Preparation:
Den frischen Kohl von den Stielen abstreifen, gründlich waschen und fein hacken. Dann lässt man den
Grünkohl mit Kassler, Speck, Zwiebeln, Kohlpinkel,
Hafergrütze und Wasser ca. 60 min auf Stufe 1 gar
kochen. Mit Salz und Pfeffer abschmecken.
Dazu passt:
Salzkartoffeln und Senf.
Shed the fresh cabbage from the stems, wash
thoroughly and chop finely. Then cook the
smoked pork loin with green cabbage, bacon,
onions, cabbage Pinkel, oatmeal and water
about 60 minutes on level 1 until it is done.
Season with salt and pepper.
Serve with:
Boiled potatoes and mustard
Information: In Norddeutschland ,hat sich eine
regelrechte Kultur um den Grünkohl entwickelt. Im
Winter ist es üblich, dass Vereine, Belegschaften
von Firmen, Nachbarn, Kollegien von Schulen usw.
eine Grünkohlfahrt unternehmen. Dazu gehört
ein Spaziergang, der in einem Landgasthof endet,
wo Grünkohl mit Pinkel verzehrt wird. Das schließt
häufig auch den Genuss von Schnaps und die Wahl
eines Kohlkönigs oder einer Kohlkönigin mit ein.
Information: A whole culture around kale
has developed in north-western Germany
around the towns of Bremen and Oldenburg.
There, most social clubs of any kind, families,
staffs of schools or companies etc. will have
a Grünkohlfahrt („kale tour“) sometime in
winter, visiting a country inn to consume large
quantities of kale, sausage and schnapps. This
includes naming a „kale king“or “kale queen”.
FISCHFILET MIT KARTOFFELBREI
GRÜNKOHL
FISH FILLET WITH MASHED POTATOES
KALE (GREEN CABBAGE)
23
Zutaten:
Ingredients:
1 Suppenhuhn
1,5 l Wasser
Salz
1 Suppengrün
1 boiling chicken
1,5 l of water
salt
1 bunch of herbs and vegetables for making
soup
50 g of butter
50 g of flour
1 tbsp. of curry
salt, sugar, capers, lemon juice
1 tin of mushrooms
1 glass of cooked asparagus, cut in pieces
1 yolk
50 g Butter
50 g Mehl
1 EL Curry
Salz, Zucker, Kapern, Zitronensaft
1 Dose Champignons
1 Glas gegarter Spargel, in Stücke geschnitten
1 Eigelb
24
Zubereitung:
Preparation:
Das Huhn mit dem Suppengrün gar kochen
und das Fleisch in mundgerechte Stücke
schneiden.
Aus Butter und Mehl eine helle Mehlschwitze
herstellen.
Curry kurz anrösten, mit etwa ¾ l Brühe unter
Rühren ablöschen, aufkochen und mit Salz,
Zucker, Kapern und Zitronensaft abschmecken.
Fleisch, abgetropfte Champignons und
Spargelstücke zur Soße geben und erhitzen.
Eigelb mit etwas Soße verrühren und in das
nicht mehr kochende Frikassee einrühren.
Cook the chicken with the herbs and
vegetables until it is done.
Cut the meat in bite-sized pieces.
Produce a bright sauce with butter and flour.
Fry the curry lightly, wipe off under stirring
with about ¾ l of broth, bring to the boil.
Season with salt, sugar, capers and lemon
juice.
Add meat, dripped off mushrooms and
asparagus pieces to the sauce and heat up.
Turn off the heat and wait until the fricassee is
not boiling anymore. Mix the yolk with some
sauce and stir it into the fricassee.
Dazu passt:
körnig gekochter Reis
Serve with:
cooked rice
Zutaten:
Ingredients:
30 g fetter Speck
1 dicke Zwiebel
500 g Weinsauerkraut
1 gestrichener TL Salz
2 TL Zucker
Pfeffer
(Den fetten Speck kann man z. B. durch Gänseschmalz ersetzen.)
30 g fat bacon
1 thick onion
500 g wine sauerkraut
1 level tsp. salt
2 tsp. sugar
pepper
(The bacon can be substituted by goose fat.)
Zubereitung:
Preparation:
Den fetten Speck würfeln und in einem
Kochtopf ausbraten. Die Speckstücke herausnehmen (evtl. später zu dem Sauerkraut wieder
hinzufügen) und die gewürfelte Zwiebel in dem
Fett andünsten. Das Sauerkraut mit den Gewürzen
hinzugeben, 1-2 EL Wasser zufügen und alles 30 – 40
Minuten schmoren lassen.
Anschließend bei offenem Topf die Flüssigkeit etwas
verkochen lassen und das Sauerkraut bräunen.
Dazu passt:
Kartoffelbrei und Bratwurst
Cut the bacon into cubes and fry in a
saucepan
Remove the cracklings (maybe you can add
them to the sauerkraut again later) and braise
the diced onions lightly in the fat.
Add the pickled cabbage to the spices, add 1-2
tbsp. of water and let it all braise for 30 - 40
minutes.
Then take off the lid and let the liquid slightly
boil away until the sauerkraut browns.
Serve with:
mashed potatoes and fried sausages
Information: Sauerkraut ist feingeschnittener
Weißkohl, der vergoren und damit länger haltbar
gemacht wird. Sauerkraut ist ein traditionelles Gericht in deutschen und vielen anderen europäischen
Küchen. Es enthält viele Vitamine und Mineralstoffe
und war daher ein wertvolles Wintergemüse. Es ist
auch bekannt in Nordchina, den USA, Chile (chucrut), und Kanada.
Information: Sauerkraut is finely shredded
cabbage that has been fermented. The word
Sauerkraut comes directly from the German
language, which literally translates to sour
cabbage. Sauerkraut is traditional in German
and many other European cuisines, it is also
known in parts of Northeast China, Northern
China, the USA, Chile (chucrut), and Canada.
Sauerkraut contains a lot of vitamins and
minerals. which made it a valuable vegetable
during winter times.
HÜHNERFRIKASSEE MIT REIS
SAUERKRAUT
FRICASSEE OF CHICKEN WITH RICE
SAUERKRAUT
25
Zutaten:
Ingredients:
250 g Buchweizenmehl
½ l Mineralwasser gut gekühlt
2 EL Pflanzenöl (am besten Sonnenblumenöl)
1 Ei
1 EL Sesamöl
2 Prisen Salz
250 g buckwheat flour
½ l mineral water well chilled
2 tbsp. vegetable oil (preferably sunflower oil)
1egg
1 tbsp. sesame oil
2 pinches salt
Zubereitung:
Preparation:
Mehl in eine Backschüssel geben, alle
genannten Zutaten dazugeben und mit dem Rührstab kräftig verquirlen. Nach einer Ruhezeit von 45
Minuten lassen sich aus dem Teig kleine handtellergroße Pfannkuchen formen.
Diese werden von beiden Seiten (2-3 Min.) gebacken.
dazu passt Zuckerrübensirup
Fill the baking flour into a bowl, add all the
above ingredients and give it a good stir.
After a rest period of 45 minutes the dough
can be formed into small pancakes.
Bake them on both sides (2-3 minutes).
Serve with: sugar beet syrup
Information: Edewecht ist umgeben von Moor. Siedler, die dort in früheren Jahrhunderten das Moor
kultivierten, konnten zu Anfang nur Buchweizen in
dem sauren Boden anbauen. Deshalb ist Buchweizen ein wichtiges Nahrungsmittel für die Bevölkerung dieser Region gewesen.Anfang September
wird in Westerscheps jedes Jahr ein großes Erntefest
gefeiert. Der dort angebotene Bookweeten Janhinnerk, ein Buchweizenpfannkuchen mit Speck und
Sirup, ist ein Muss für jeden Besucher.
26
Information: Around Edewecht there are a
lot of moors. Settlers who tried to cultivate
the moor could only grow buckwheat on the
acidic grounds. Therefore it used to play an
important role in the nutrition of the people
of this region.
At the harvest festival in Edewecht-Westerscheps in September the Bookweeten Janhinnerk, a buckwheat pancake, is a must for the
hundreds of visitors there. It is served with
sugar beet syrup.
Zutaten:
Ingredients:
Für den Teig:
250 g Butter
150 g Zucker
1 Prise Salz
5 Eier
250 g Mehl
1 gehäufter TL Backpulver
for the dough:
250 g of butter
150 g of sugar
1 pinch of salt
5 eggs
250 g of flour
1 piled up tsp. baking powder
Für den Belag:
100 g Zucker
100 g Mandelblättchen
100 g Butter
for the layer:
100 g of sugar
100 g of little almond flakes
100 g of butter
Zubereitung:
Preparation:
Butter mit Zucker und einer Prise Salz
schaumig rühren und die Eier nach und nach
unterrühren.
Mehl mit Backpulver mischen und löffelweise
dazugeben.
Teig gleichmäßig auf ein gefettetes Backblech
streichen, mit Zucker und Mandeln bestreuen,
Butterflöckchen darauf verteilen.
Bei 200°C auf mittlerer Einschubleiste 20
Minuten backen.
Stir the butter with sugar and a pinch of salt
until it is foamy and stir in the eggs bit by bit.
Mix the flour with the baking powder and add
by the spoonful.
Spread the dough on a greased baking sheet,
sprinkle with sugar and almonds.
Sprinkle butter flakes on the top.
Place the baking sheet on the middle rail of
the oven.
Bake at 200°C for 20 minutes.
BOOKWEETEN JANHINNERK
SCHNELLER BIENENSTICH
BUCKWHEAT PANCAKES
QUICK CAKE ON A BAKING SHEET
27
28
Zutaten:
Ingredients:
Zutaten:
Ingredients:
250 g Weizenmehl
150 g Butter
175 g Zucker (Kandis)
1 Ei
Wasser
Anis, Kümmel oder Kardamom
250 g of wheat flour
150 g of butter
175 g of sugar (rock candy)
1 egg
water
Aniseed, caraway or cardamom
Zubereitung:
Preparation:
Zuerst den Kandis in dem kochenden Wasser
komplett auflösen und abkühlen lassen.
Die Butter langsam erwärmen.
Nun die geschmolzene lauwarme Butter zu
dem Zuckerwasser geben und gut miteinander
verrühren.
Eier und Mehl unterrühren und zuletzt die
Gewürze untermischen.
Der Teig sollte dickflüssig sein.
Der Teig wird portionsweise mit einem Hörnchenautomat gebacken.
Der noch heiße Teig wird dann zu einem
Hörnchen gerollt.
First dissolve the rock candy completely in
boiling water and let it cool.
Slowly heat up the butter.
Now put the molten lukewarm butter in the
sugared water and mix well.
Stir in the eggs and the flour and then mix the
spices.
The dough should be thick.
The dough is baked in helpings with a special
waffle iron.
Then the still hot dough is rolled to a croissant.
für den hellen Teig:
250 g Butter
150 g Zucker
1 Päckchen Vanillezucker
1 Prise Salz
4 Eier
200 g Weizenmehl
100 g Speisestärke
2 gehäufte TL Backpulver
2 EL Milch
zusätzlich für den dunklen Teig:
20 g gesiebtes Kakaopulver
20 g Zucker
2 EL Milch
for the dough:
250 g of butter
150 g of sugar
1 package vanilla sugar
1 pinch of salt
4 eggs
200 g of wheat flour
100 g of cornflour (thickening agent)
2 piled up tsp. of baking powder
2 tbsp. milk
for the chocolate dough:
20 g of sieved cocoa powder
20 g of sugar
2 tbsp. milk
für die Glasur:
Dunkle Kuvertüre
for the coating:
chocolate coating
Zubereitung:
Preparation:
Zur Information:
Krüllkoken wurden früher hauptsächlich im
Winter zubereitet. Besonders zum
Jahreswechsel werden sie gebacken und dem
Besuch angeboten, wenn er ein gutes neues
Jahr wünscht. Der Name „Krüllkoken“ kommt
von dem plattdeutschen Wort „krüllen“ was
aufrollen oder kräuseln bedeutet.
Information:
Earlier krüllkoken were made primarily in
winter. Especially at the turn of the year they
were baked and offered to the visitor when
was wished a Happy New Year. The name
„Krüllkoken“ comes from the Low-German
word „krüllen“, which means to roll.
Aus den oben angegebenen Zutaten einen
hellen Rührteig herstellen
Ca. ⅓ abnehmen und mit Kakao, Zucker und
Milch verrühren.
Den dunklen Teig in eine eingefettete und
bemehlte Kastenform ( ca. 25 cm) füllen, eine
Rille eindrücken und den hellen Teig darüber
geben.
Bei 200°C auf mittlerer Schiene 60 Min.
backen.
15 Min. auskühlen lassen, auf ein Küchenrost
stürzen und nach dem Erkalten mit geschmolzener Kuvertüre bestreichen.
Make a soft dough with the ingredients given
above.
Take ⅓ of the dough and mix it with cocoa,
sugar and milk.
Fill the chocolate dough in a well greased
loaf tin (approx. 25 cm), push in a groove and
spread the other dough on top of the
chocolate dough.
Bake with 200°C on the middle rail for about
60 minutes.
Allow to cool down for 15 minutes.
Tip the cake out onto a culinary rust.
After cooling off, cover it with melted
chocolate coating.
KRÜLLKOKEN / NEUJAHRSKUCHEN
OMAS MARMORKUCHEN
KRÜLLKOKEN / NEW YEAR’S BISCUITS
GRANNY’S MARBLE CAKE
29
Zutaten:
280 g Roggenschrot
280 g Weizenschrot
500 g Weizenvollkornmehl
4 Päckchen Trockenhefe
2 TL Salz
150 g Sesam
130 g Leinsamen
100 g Sonnenblumenkerne
200 g Zuckerrübensirup
1000 ml lauwarme Buttermilch
Ingredients:
280 g coarsely ground rye wholemeal
280 g coarsely ground wheat meal
500 g wheat wholemeal
4 packets dried yeast
2 tsp salt
150 g sesame seeds
130 g linseed
100 g sunflower seeds
200 g sugar beet syrup
1000 ml lukewarm buttermilk
Zubereitung:
Alle Zutaten zu einem glatten Teig verkneten.
Den Teig in eine gut gefettete Kastenform (Länge 36
cm) geben und backen.
Ober-/Unterhitze: 150 – 170 °C
Backzeit:150 – 170 Minuten
Nach dem Backen mit einem feuchten Tuch bedeckt
auskühlen und 1 Tag ruhen lassen.
Preparation:
Knead all ingredients into a smooth dough.
Put the dough into a well greased baking tin
(length 36 cm) and bake.
Heat from the top/heat from below:
150 - 170 ° C
Baking time: 150 - 170 minutes
After baking cover with a damp cloth to cool
and let it rest for a day.
Store in a cool place.
Information: Schwarzbrot ist in Norddeutschland
sehr beliebt. und wird in vielen verschiedenen
Variationen hergestellt. Zum Frühstück und zum
Abendbrot wird Schwarzbrot als Butterbrot oder
belegtes Brot gereicht. Ein Scheibe Schwarzbrot wird
mit Butter bestrichen und mit einer Scheibe Käse,
Wurst oder Schinken belegt. Zum Frühstück kann
man es auch mit Marmelade oder z.B. Honig essen.
Ein Butterbrot ist das traditionelle Pausenbrot für die
Schule oder am Arbeitsplatz.
30
Information: This kind of bread is very common in Northern Germany. There exist lots of
varieties of different recipes. People usually
eat thin buttered slices of bread topped
with slices of ham, sausage or cheese (in the
evening) or with jam and marmalade (for
breakfast) A ‘Butterbrot’ is the traditional and
nutritious snack for the break at school or at
work.
Zutaten:
Ingredients:
für den Teig:
175 g Butter oder Margarine
150 g Zucker
4 Eigelb
4 EL Milch
250 g Mehl
½ Päcken Backpulver
for the dough:
175 g of butter or margarine
150 g of sugar
4 yolks
4 tbsp. of milk
250 g of flour
½ packet of baking powder
für den Belag:
700 g Rhabarber
150 g Zucker
4 Eiweiß
for the layer:
700 g of rhubarb
150 g of sugar
4 egg whites
Zubereitung:
Preparation:
Die Butter mit dem Zucker und dem Eigelb
schaumig rühren.
Mehl, Backpulver und Milch unterrühren.
Den Teig auf ein eingefettetes Backblech
streichen.
Den Rhabarber in kleine Stücke schneiden und
auf dem Teig verteilen.
Eiweiß steif schlagen. Dabei nach und nach
den Zucker zugeben.
Die Eiweißmasse über den Rhabarber streichen.
Bei 200°C etwa 25 Minuten backen.
Möglichst schnell verzehren.
Stir the butter with the sugar and the yolk
until it is foamy.
Stir in flour, baking powder and milk.
Spread the dough on a greased baking sheet.
Cut the rhubarb into small pieces and place
them evenly on the dough.
Beat the egg white until it is stiff and add the
sugar bit by bit.
Spread the egg white mass over the rhubarb.
Bake at 200°C for about 25 minutes.
The cake tastes best when it is fresh.
SCHWARZBROT
RHABARBERKUCHEN
BLACK BREAD
RHUBARB CAKE
31
Zutaten :
Ingredients:
für die Rote Grütze:
500g rote Früchte (Himbeeren, Erdbeeren,
Johannisbeeren, Kirschen, Blaubeeren, Rhabarber)
½ l Apfelsaft
1 gehäufter EL Speisestärke
1 Zimtstange
100 g Zucker
for the red fruit desert:
500 g of red fruit (raspberries, strawberries,
red currants, cherries, bilberries, rhubarb)
für den Grießpudding:
½ l Milch
1 EL Zucker
1 Prise Salz
1 EL Mandelblättchen
50 g Grieß
1 Ei
for the semolina pudding:
½ l of milk
1 tbsp. of sugar
1 pinch of salt
1 tbsp. of little almond flakes
50 g of semolina
1 egg
Zubereitung:
Preparation:
Rote Grütze: Vorbereitete Früchte mit dem
Apfelsaft und der Zimtstange aufkochen.
Speisestärke mit etwas Wasser glatt rühren
und in die Grütze geben.
Noch einmal kurz aufkochen und mit dem
Zucker abschmecken.
Grießpudding: Milch mit Zucker, Salz und
Mandelblättchen zum Kochen bringen, Grieß
unter Rühren einstreuen und etwa 10 Minuten bei abgeschalteter Herdplatte quellen
lassen.
Ei trennen, Eiweiß steif schlagen, Eigelb mit
etwas Wasser verrühren und unter den heißen Brei rühren.
Eiweiß locker unterheben und erkalten lassen.
Red fruit desert: Boil the prepared fruits with
the apple juice and the stick of cinnamon.
Stir the cornflour well with some water and
add it to the fruit.
Boil once again briefly and add sugar to your
taste.
Semolina pudding: Bring milk with sugar, salt
and little almond flakes to the boil, add
semolina whilst stirring constantly.
Allow to swell up for about 10 minutes then
turn off the heat.
Separate the egg yolk from the egg white.
Beat the egg white until it is stiff.
Mix the yolk with some water and then put in
the mixture.
Then gently fold in the egg white and let the
dessert cool off.
½ l of apple juice
1 piled up tbsp. of cornflour (thickening agent)
1 stick of cinnamon
100 g of sugar
ROTE GRÜTZE MIT GRIESSPUDDING
RED FRUIT DESSERT WITH SEMOLINA PUDDING
32
Poland
Krosno
Krosno in full The Royal Free City of
Krosno, 1358 is a town in south-eastern
Poland with 47,455 inhabitants.
Krosno is on the river Wisłok. Slovakia is
about 40 kilometers south, and Ukraine is
about 85 kilometers east of the city. It is
located in the heartland of the Doły (Pits),
and its average altitude is 310 meters
above sea level, although there are some
hills located within the confines of the
city.
Neighbouring municipalities are
Korczyna, Krościenko Wyżne, Miejsce
Piastowe, Chorkówka, Jedlicze, and
Wojaszówka. Krosno covers the area of 45
square kilometers, there are seven
separate town quarters and 5 housing
estates. The historical center is situated on
a hill between the fork of the Lubatówka
and Wisłok Rivers.
Krosno - a mediaeval fortified town,
former Royal Free Town, the centre of
cloth, linen, canvas and Hungarian wine
trade. Until recently it was a province
capital. Today it is a medium-sized town
with the population of fifty thousand,
ranking as number six among Polish towns
with the best living conditions. This
evident success appears understandable
when one looks at the history of the town.
Krosno is located in an oil bearing
region. Surface seepage of oil was locally
used (unrefined) in lamps as early as the
16th century. In the 19th century Ignacy
Łukasiewicz a local pharmacist began
exploiting the deposits from hand-dug
wells, years before the drilling in
Pennsylvania which is usually said to be
the beginning of modern petroleum
development.
One of the things that Krosno is well
known for is the quality glassware and
crystal that is produced in the town, and
distributed throughout the world.
KROSNO
The Royal Free City of Krosno
34
35
GOŁĄBKI
’
ROSÓŁ
SCHAB
SERNIK
ZE ŚLIW
KĄ
PRZYSTAWKI
APPETIZERS 38
‘ŚLEDZIE’ KING STYLE HERRINGS 38
ZUPY
SOUPS
39
‘ROSÓŁ’ ‘JARZYNOWA’ ‘BARSZCZ CZERWONY’ ‘ŻUREK’ ‘KAPUŚNIAK’ GOLDEN CHICKEN CONSOMMÉ WITH NOODLES VEGETABLE SOUP WITH MUSHROOMS RED BORSCH SOUP RYE SOUP SOUR CABBAGE SOUP 39
40
41
42
43
DANIA GŁÓWNE
MAIN DISHES
44
‘WĄTRÓBKA’ ‘WOŁOWE ROLADKI’ ‘SCHAB ZE ŚLIWKĄ’ ‘MIELONE’ ‘ŻEBERKA’ ‘KARP’ ‘PIEROGI’ ‘GOŁĄBKI’ ‘PLACKI ZIEMNIACZANE’ ‘KLUSKI ŚLĄSKIE’ CHICKEN LIVER WITH ONIONS
AND APPLES BEEF ROULADES PORK WITH DRIED PLUMS MEATBALLS PORK RIBS CARP IN OLD FASHIONED WAY WITH POTATO AND CHEESE FILLING
STUFFED CABBAGE POTATO PAN CAKES SILESIAN DUMPLINGS
44
45
46
47
48
49
50
51
52
53
WYROBY CUKIERNICZE / CIASTA
CAKES AND PASTRY
54
‘PIERNIK’ ‘SERNIK’ ‘FAWORKI’ ‘BABKA WIELKANOCNA’ GINGERBREAD CAKE
CHEESE CAKE PASTRY TWISTS
EASTER BUN CAKE 54
55
56
57
TO SALAD
36
31
37
38
Składniki:
Ingredients:
6 marynowanych śledzi w oleju
1 puszka groszku
4 gotowane jajka
bukiet młodej cebuli wraz z nacią
szklanka majonezu
2 łyżki gęstej kwaśnej śmietany
1 cebula
pietruszka
sól, pieprz
sałata dla dekoracji
6 pickled herrings in oil
1 tin of peas
4 boiled eggs
1 bunch of chive with young onions
1 glass of mayonnaise
2 tablespoons of thick sour cream
1 onion
parsley
salt, pepper
lettuce for decoration
Przygotowanie:
Preparation:
Posiekane jajka i szczypiorek zmieszaj z
groszkiem, dodaj majonezu i kwaśnej
śmietany. Wszystko ostrożnie wymieszaj,
dodaj sól i pieprz. Umyj sałatę i rozłóż kilka
liści na talerz, połóż nieco sałatki i śledzi,
następnie znów sałatki itd. Pokrój cebulę i
poukładaj na samą górę potrawy. Dla dekoracji
dodaj pietruszkę.
Join the chopped eggs and chive with peas,
add mayonnaise and sour cream. Mix everything gently, add salt and pepper. Wash
lettuce and put a few leaves on a platter, put
some salad and herrings and again salad.
Slice the onion and put it on the top of a dish.
Decorate with parsley.
Danie jest łatwe do przygotowania i często
jedzone w okresie Wielkiego Postu, aczkolwiek bez dodatkowych składników, ponieważ
byłoby zbyt bogate i nieodpowiedni dla
okresu, w którym ludzie powinni pozostać w
zadumie i przygotować swoje umysły i dusze
na zmartwychwstanie Chrystusa (Święta
Wielkiej Nocy).
The dish is easy to prepare and often eaten
during Fasting Days but without additional
ingredients as it would be too ‘rich’ and is not
‘proper’ these days when people should stay
in devotion and prepare their minds and souls
for the Great Day of Christ‘s Resurrection.
Składniki:
Ingredients :
40 dekagramów wątroby drobiowej
3 szklanki zimnego mleka
2 duże cebule
4 plastry jabłka
olej
sól, pieprz
majeranek
mąka
400 grams of chicken liver
3 glasses of cold milk
2 big onions
4 slices of an apple
oil
salt, pepper
pinch of majoram
flour
Przygotowanie.
Preparation:
Namocz wątrobę w mleku. Pokrój cebulę,
wrzuć do mleka z wątrobą i zostaw na około
30 minut. Podgrzej olej na patelni i smaż
wątróbkę przez 5 minut. Połóż wątrobę na
talerz, dodaj nań trochę siekanej pietruszki
i plastry jabłka. Zakryj i włóż do gorącego
piekarnika. Odcedź cebulę, posyp mąką i
smaż na tej samej patelni, na której smażyłeś
wątrobę. Dołóż nieco oleju jeżeli to konieczne.
Wyciągnij wątróbkę z piekarnika i dodaj doń
smażoną cebulę. Podawaj gorące na ciepłym
talerzu.
Soak liver in milk. Slice onions, put into the
milk with liver and leave for about 30 minutes.
Heat oil on a frying pan and fry liver for about
5 minutes. Put liver on a warm platter, add
some chopped parsley and put slices of apple
on it. Cover and put into a hot oven. Drain
onion, sprinkle with flour and fry on the same
frying pan on which liver was fried. Put some
oil if needed. Take the liver out from the oven
and add fried onion to the liver. Serve hot on a
warm plate.
To danie pokazuję jak wpływ na Polskie menu
ma ekonomia. Ludzie chcieli użyć wszystkich
składników bez ich utraty. To pokazuje również
wiedzę ludzi o wartościach odżywczych
składników i jednym z nich na pewno jest
wątroba. W dzisiejszych czasach wciąż jest
popularna i często przygotowywana na wiele
różnych sposobów. Jednym z nich jest prezentowany powyżej, bardzo smaczny, prosty do
przyrządzenia i warty spróbowania.
This meal shows how much influence
economy had on Poles’ menu. People wanted
to use all the ingredients without wasting
any. But it also shows that people knew about
nutritious values of some of the ingredients
and one of them definitely is the very nutritious liver. Nowadays it is still popular and often
prepared in many different variations. One of
them is the dish presented above, very tasty,
easy to prepare and worth trying.
ŚLEDZIE
WĄTRÓBKA
KING STYLE HERRINGS
CHICKEN LIVER WITH ONIONS & APPLES
39
40
Składniki:
Ingredients:
Składniki:
Ingredients:
6 szklanek rosołu z kury
20 dekagramów grzyby (pieczarki)
2 małe pomidory
1 marchew
pół średniej wielkości selera
1 cebula
2 łyżeczki oleju
iść laurowy
kilka ziarenek pieprzu i 1 szklanka kwaśnej
śmietany
warzywa
6 glasses of poultry broth
200 grams of small mushrooms (champignon)
2 small tomatoes
1 carrot
½ average size celeriac
1 onion
2 spoons of oil
bay leaf
a few grains of pepper and 1 glass of sour
cream
greens
4 duże buraki ćwikłowe
cebula
2 ząbki czosnku
4-5 główek grzybów (borowików)
bukiet warzyw (marchew, por, seler,
pietruszka)
sól, pieprz
ostra papryczka
liść laurowy
sok z cytryny
cukier
2 szklanki sok z buraków
4 big beetroots
onion
2 cloves of garlic
4-5 mushroom tops (boletus)
a bunch of mixed vegetables (carrot, leek,
celeriac, parsley)
salt, pepper
pimento
bay leaf
lemon juice
sugar
2 glasses of beetroot acid
Przygotowanie:
Preparation:
Rozgrzej olej na patelni i usmaż posiekaną
cebulę, dodaj pokrojone grzyby i smaż przez
jakiś czas, dodaj pokrojone pomidory (obierz
je przedtem). Smaż wszystko razem. Włóż
pokrojoną marchew, seler i przyprawy do
gotującego się rosołu. Gotuj razem przez około
10 minut. Dodaj smażoną wcześniej cebulę,
grzyby i pomidory i gotuj aż
wszystkie składniki będą miękkie. Dodaj
przyprawy, przestań gotować i dodaj kwaśnej
śmietany. Podawaj gorące.
Heat the oil in a pan and fry the chopped
onions, add the sliced mushrooms and fry
for some time, add the diced tomatoes (peel
them before). Fry everything together. Put
the sliced carrots, celeriac and seasons into a
boiling broth. Boil for about 10 minutes. Add
the fried onion, mushrooms and tomatoes
and boil till all ingredients become soft. Add
seasonings, stop boiling the soup and add
sour cream. Serve hot, sprinkled with greens.
Przygotowanie:
Preparation:
Prezentowana tutaj potrawa jest bardzo
pożywna i smaczna. Polacy przygotowują
to danie kiedy warzywa pojawiają się w
ogródkach bądź w sklepach warzywnych
w miastach. Aby uczynić posiłek bardziej
pożywnym jedzą go ze świeżo pieczonym chlebem. Jest to prawdziwa uczta dla tych, którzy
nie mogą pozwolić sobie na drogie składniki
i bardziej wyszukane dania. Dzisiaj sytuacja
wygląda inaczej, ludzie mogą pozwolić sobie
na więcej, wszystkie składniki są dostępne cały
rok, a niektórzy dodają mięso drobiowe, aby
uczynić danie bardziej interesującym.
The dish presented above is very nutritious
and tasty. Poles used to prepare this meal
when early vegetables appeared on their
farms or in greengrocers‘ shops for town people. To feel more fed they had it with a fine
slice of freshly baked bread.
Wrzuć grzyby do przegotowanej ale nie
gorącej wody. Gotuj grzyby w wodzie, w której
były moczone, aż staną się miękkie. Gotuj
pokrojone buraki, warzywa i przyprawy razem
przez 30 minut, później zostaw, aż ostygną.
Odcedź rosół z warzyw, dodaj wywar z grzybów, sok z buraków, dodaj trochę soli, pieprzu,
soku z cytryny, cukru i zostaw na jakiś czas
aby składniki „przegryzły się”. Podawaj gorące
ale nie pozwól aby barszcz przegotował się w
przeciwnym wypadku nie będzie klarowny.
Możesz podawać go z gotowanymi jajkami.
Put the mushrooms in boiled but not hot
water. Boil the mushrooms in the water in
which they were soaked till they get soft. Boil
the sliced beetroots, vegetables and seasonings all together for 30 minutes and leave
to cool down. Strain the vegetable broth, add
the mushroom broth and the beetroot acid,
put some salt, pepper, lemon juice, sugar and
leave for some time to let the ingredients
combine the tastes. Serve hot but do not let
the borsch come to the boil otherwise it will
not be clear. You can serve it with boiled eggs.
Łatwo zauważyć, że prawie każdy składnik
może być uprawiany na farmie bądź znaleziony w lesie. Jak przy większości przypadków Polacy szukali prostych, tanich i pożywnych dań.
Barszcz ma również bardzo pozytywny wpływ
na nasze zdrowie dzięki burakom, których
substancje odżywcze pomagają nam utrzymać
czerwone krwinki we krwi w dobrej kondycji i
na dobrym poziomie.
It is easy to notice that almost every ingredient can be grown on farms or found in
forests. Like with many different dishes Poles
looked for easy, cheap and nutritious meals.
This one has also great influence on our health because of the beetroot whose nutrients
help us to keep red cells in our blood in good
condition and on the right level.
ZUPA JARZYNOWA
BARSZCZ CZERWONY
VEGETABLE SOUP WITH MUSHROOMS
RED BORSCH SOUP
41
Składniki:
Ingredients:
60dag surowej białej kiełbasy
liść laurowy
pieprz, pieprz turecki
2 ząbki czosnku
suszone grzyby
2 szklanki kwasu żurkowego
majeranek
600 g of raw, white sausages
bay leaf
pepper, pimento
2 cloves of garlic
dried mushroom tops
2 glasses of sourdough
marjoram
Przygotowanie:
Preparation:
Wrzuć kiełbasę do garnuszka, wlej 6
szklanek wody, dodaj grzyby, czosnek,
przyprawy i gotuj na małym ogniu przez 15
minut. Odstaw, wlej bulion, a następnie z
powrotem postaw na ogień i mieszaj cały czas
dodając kwas żurowy. Pokrój kiełbasy i wrzuć
do zupy. Kilka ugotowanych jajek pokrój na
ćwiartki, ułóż na talerzu przed nalaniem zupy
Często serwuje się go z kromką chleba.
Żurek to zupa gotowana na mące, jej głównym
składnikiem jest kwas mączny. Żurek to
tradycyjne Polskie danie, jest jednak popularny także w innych słowińskich krajach. Zupa
tam jest zazwyczaj gotowana ze śmietananazywa się tłustym żurkiem lub jest
przygotowany na bazie warzywno- mięsnej.
Często jest serwowany z suszonymi grzybami. Najlepsze zupy są gotowane z kiełbasa,
podsmażanym boczkiem lub łopatką.
Put sausages in a pot, pour 6 glasses of water,
add seasonings, mushroom, clove of garlic
and start to boil on a small fire for 15
minutes. Take the sausages out of the pot,
strain the broth, and start to boil the broth
rapidly, stirring all the time, add rye acid and
bring to the boil. Season it with the marjoram,
slice the boiled sausages and put them into
the soup. Boil some eggs, cut them into
quarters, put them on a plate and pour the
soup. It is popular to serve it with a slice of
bread.
Żurek is a kind of a flour soup, it’s made of
flour leaving which has to be sour. Żurek is
a very typical Polish dish, it is also popular
among the north Slavs. The soup is usually
cooked with cream and then it’s fasting żurek
or might be prepared on meat or vegetable
stock (extract). It is very often served with
dried mushrooms. The best soups of this kind
are cooked with sausages, smoked bacon or
ribs.
ŻUREK
RYE SOUP
42
Składniki:
Ingredients :
7 szklanek mięsa i warzywnego bulionu
40 dkg kiszonej kapusty
20 dkg wędzonej kiełbasy
20 dkg ???
1 duża cebula
3 łyżki oleju
2 suszone grzyby
sól, pieprz
ostra papryczka
ziele angielskie
4 ziarna owoców jałowca
7 glasses of meat and vegetables broth
400g of sauerkraut
200g of smoked sausage
200g of smoked bacon
1 big onion
3 spoons of oil
2 dried mushrooms
salt, pepper
pimento
bay leaf
4 grains of juniper fruit
Przygotowanie:
Preparation:
Umyte i namoczone grzyby gotować aż będą
miękkie i zostawić do wystygnięcia. Pokroić
kiszoną kapustę, nałożyć ugotowany bulion
i plastry grzybów, postawić bulion i gotować
przez jakiś czas. Plasterki cebuli, bekonu
smażyć na patelni i wsadzić do bulionu. Na tej
samej patelni smażyć plastry kiełbasy i włożyć
do bulionu. Gotować około 10 minut i
koniecznie przyprawić. Podawać z
ugotowanymi ziemniakami.
Boil the washed and soaked mushrooms till
they are soft and leave to cool down. Cut the
sauerkraut and put it into the boiling broth,
slice the mushrooms and put them into the
broth and boil for some time. Slice the onion
and the bacon, fry in a pan and put into the
broth. Fry slices of sausages in the same frying
pan and put them into the broth. Boil for
about 10 minutes and add some seasonings if
necessary. Serve with boiled potatoes and fat
crackling.
KAPUŚNIAK
SOUR CABBAGE SOUP
43
Składniki:
Ingredients:
1 kurczak
30 dag wołowiny lub/i żeberka wieprzowe kilka zmiksowanych warzyw (marchewka, seler,
pietruszka – korzeń)
1 cebula
sól, pieprz
pietruszka
1 chicken
300 grams of beef or/and pork ribs
a bunch of mixed vegetables (carrot, celeriac,
parsley-root)
1 onion
salt, pepper
parsley
Przygotowanie:
Preparation:
Obmyj kurę i mięso, a następnie umieść je
w garnku, wlej do niego około 3 litry wody,
dodaj przyprawy (możesz dodać specjalne
przyprawy do zup), całość gotuj na małym
ogniu. Po około 2 godzinach umieść w garnku
zmiksowane warzywa i gotuj przez 1 godzinę.
Odcedź mięso oraz warzywa użyte przy gotowaniu zupy. Przygotuj trochę wody, podgrzej
ją i ugotuj kluski. Jeżeli chcesz możesz sam
przygotować swoje własne kluski, używając
do tego ciasta z którego robi się również
pierogi. Umieść trochę klusek na talerzu, weź
nieco gotowanej marchewki, pokrój w kostkę i
umieść na kluskach. Weź trochę pietruszki, pokrój ją i przecedź na kluski. To prosta droga do
sprawienia, iż Twoja potrawa będzie bardziej
malownicza i komponująca się z całością
Wash chicken and meat and put into a pot,
pour about 3 liters of water, add seasonings
(you can add special seasonings for soups)
and boil on small fire. After about 2 hours put
the mixed vegetables into the soup, and boil
for 1 hour. Strain the soup, separating meat
and vegetables from the soup. Prepare some
water, heat it and boil noodles. If you wish,
you can make your own noodles making them
from the pastry like for pierogi. Put some
noodles on a plate, take some boiled carrots,
dice them and put them on the noodles. Take
some parsley, chop and sprinkle on noodles as
well. It is an easy way to make your dish more
vivid and it composes nicely with the soup
Rosół is a traditional meat broth. The most
popular variety is ‘rosół z kury’ (clear chicken
soup). It is commonly served with fine noodles. A vegetarian version can be made, using
vegetable stock cubes.
ROSÓŁ Z KURCZAKA
GOLDEN CHICKEN CONSOMMÉ WITH NOODLES
44
Składniki:
Ingredients :
6 plastrów mięsa wołowego
30 dekagramów surowej białej kiełbasy
1 łyżeczka tartego chrzanu
1 cebula
suchy chleb
1 łyżeczka kwaśnej śmietany
sól, pieprz, mąka
6 slices of beef meat
300 g of raw white sausage
1 spoon of grated horseradish
1 onion
dry bread
1 spoon of sour cream
salt, pepper, flour
???
2 kapelusze grzybów (borowików)
pół szklanki śmietany
tłuszcz
Sauce:
2 mushroom tops (boletus)
½ glass of cream
fat
Przygotowanie:
Preparation:
Umyte i namoczone grzyby gotować aż będą
miękkie i zostawić do wystygnięcia. Pokroić
kiszoną kapustę, nałożyć ugotowany bulion
i plastry grzybów, postawić bulion i gotować
przez jakiś czas. Plasterki cebuli, bekonu
smażyć na patelni i wsadzić do bulionu. Na tej
samej patelni smażyć plastry kiełbasy i włożyć
do bulionu. Gotować około 10 minut i
koniecznie przyprawić. Podawać z ugotowanymi ziemniakami.
Boil the washed and soaked mushrooms till
they are soft and leave to cool down. Cut the
sauerkraut and put it into the boiling broth,
slice the mushrooms and put them into the
broth and boil for some time. Slice the onion
and the bacon, fry in a pan and put into the
broth. Fry slices of sausages in the same frying
pan and put them into the broth. Boil for
about 10 minutes and add some seasonings if
necessary. Serve with boiled potatoes and fat
crackling.
WOŁOWE ROLADKI
BEEF ROULADES
45
Składniki :
Ingredients:
1 kg wieprzowiny
10 dag suszonych śliwek
tłuszcz do smażenia
mąka do sosu
sok ze świeżo wyciśniętej cytryny
sok ze świeżo wyciśniętej pomarańczy
ząbek czosnku
tymianek
sól, pieprz
1 kg of pork
100 grams of dried plums
fat for frying
flour for the gravy
juice from fresh squeezed lemon
juice from fresh squeezed orange
clove
thyme
salt, pepper
Przygotowanie :
Preparation:
Wieprzowinę pokropić octem, posypać
solą, pieprzem i tymiankiem. Wieprzowinę
posypać mąką, podgrzać tłuszcz na patelni i
zapieczętować mięso. Włożyć mięso do brytfanny do pieczenia, wlać tłuszcz, następnie
dodać wody, przykryć i włożyć do gorącego
piekarnika (180 stopni Celsjusza) na 30 minut.
Od czasu do czasu polewać mięso sosem
„z pieczeni” z brytfanny. Namoczone
wcześniej śliwki włożyć do brytfanny i piec
razem z mięsem w piekarniku przez około 10
minut. Wyjąć brytfannę z piekarnika i położyć
mięso na podgrzanym talerzu. Dodać sok z
pomarańczy, sól, sok z cytryny i dodać trochę
mąki do zagęszczenia sosu „z pieczeni”.
Gotować przez 3 minuty. Pokroić mięso,
położyć je na talerzu, udekorować śliwkami i
polać sosem „z pieczeni”. Rozgniecione
ziemniaki i sałata z pokrojonym ogórkiem z
przyprawami jest perfekcyjnym dodatkiem do
dania (surówką).
Sprinkle pork with vinegar, rub in some salt,
pepper and thyme. Sprinkle flour on the pork,
heat fat in a pan and seal the meat. Put the
meat into a roasting pan, pour fat in it, then
add water, cover and put into a hot oven (180
degrees Celsius) for 30 minutes. From time to
time baste the roast with the gravy from the
roasting pan. Put the earlier soaked plums
into the roasting pan and roast together with
the meat in the oven for about 10 minutes.
Take out the roasting pan of the oven and
put the meat on a heated platter. Add orange
juice, salt, lemon juice and add some flour for
thickening the sauce. Boil for 3 minutes. Slice
the meat, put it on the platter, decorate it
with plums and pour some gravy on it. Smashed potatoes and lettuce with sliced cucumber with dressing is a perfect side dish.
SCHAB ZE ŚLIWKĄ
PORK WITH DRIED PLUMS
46
Składniki:
Ingredients:
50 dekagramów mielonej wołowiny i wieprzowiny
1 łyżka masła, ½ szklanka rosołu (z koncentratem)
1 łyżka bułki tartej
1 jajo i 1 białko
2 łyżki posiekanego kopru
1 łyżka koncentratu pomidorowego
sól, pieprz
papryka
olej
2 ząbki czosnku
mąka do obtoczenia klopsów
500 g of minced beef and pork
Przygotowanie:
Preparation:
Moczyć bułkę tarta w ciepłym rosole, dodać
masło i koncentrat. Wymieszać wszystkie
składniki: mięso, jajo, białko jaja, koper,
doprawić i zamiesić wszystko w jednolita
masę. Formować małe klopsiki za pomocą rąk
zwilżonych w zimnej wodzie. Kłaść je na ladzie
lub na talerzu i wstawić do lodówki. Ciepły
tłuszcz podgrzać z czosnkiem na patelni. Wziąć
czosnek zanim stanie się brązowy. Klopsiki
obtoczyć w bułce tartej zmieszanej z mąką, aż
staną się brązowe. Pozostawić na 10-15 minut.
Podawać z tłuczonymi ziemniakami
warzywami i sałatką z czerwonej kapusty,
marchwi, cebuli i oleju.
Soak the breadcrumbs in warm broth, mix,
add butter and concentrate. Mix all ingredients; meat, egg, egg white, dill, seasonings
and knead everything into a homogenous
mass. Moisten your hands in cold water and
form small meatballs. Put them on a counter
or a plate and put them into the refrigerator.
Heat fat with garlic in a frying pan. Take the
garlic out after it gets brown. Coat the formed
meatballs in breadcrumbs mixed with flour
and fry till they get brown. Leave for about
10-15 minutes. Serve with mashed potatoes,
vegetables, seasonal salad or red cabbage,
carrot, onion and oil salad.
1 spoon of butter
½ glass of broth (from concentrate)
1 spoon of breadcrumbs
1 egg and 1 egg white
2 spoons of chopped dill
1 spoon of tomato concentrate
salt, pepper
paprika
oil
2 cloves of garlic
flour for coating the meatballs
MIELONE
MEATBALLS
47
Składniki:
Ingredients :
Składniki:
Ingredients :
1 kg żeberek
olej do smażenia
włoszczyzna
liść laurowy
kilka ziaren pieprzu
ziele angielskie
cebula
sól, mąka
2 jajka
bułka tarta
olej i smalec do smażenia (50/50)
1 kilo of pork ribs
oil for frying
1 bunch of mixed vegetables
bay leaf
a few grains of pepper
pimento
onion
salt, flour
2 eggs
breadcrumbs
oil and lard for frying (50/50)
2 kilogramy karpia
4 duże cebule
25 dekagramów masła
masło i olej (50/50) do smażenia
sól, mąka
jajka
bułka tarta
przyprawy rozbite w moździerzu: liść laurowy
czarny pieprz
ostra papryczka
kilka ziarenek kolendry
2 kilos of carp
4 big onions
250 g of butter
butter and oil (50/50) for frying
salt, flour
eggs
breadcrumbs
seasonings smashed in a mortar: bay leaf
black pepper
pimento
a few grains of coriander
Przygotowanie :
Preparation:
Przygotowanie:
Preparation:
Zagotować wodę w dużym garnku, dodać
włoszczyznę, przyprawy i sól.
Pokroić żeberka na 8 części, włożyć do
gotującej się wody i gotować do czasu aż
mięso zmięknie. Wyciągnąć żeberka i usunąć
wszystkie kości. Następnie odstawić mięso
aż ostygnie. 20 minut przed podaniem
żeberka należy posypać mąką i zamoczyć w
jajku i w bułce tartej. Smażyć na tłuszczu aż
się zarumienią. Podawać na gorąco. Można
podawać z frytkami lub zapiekanym pure
ziemniaczanym.
Dawniej żeberka jadano przeważnie jako danie
główne w niedzielę lub podczas wakacji
przez chłopów, którzy pracowali ciężko w polu
i potrzebowali energii do ciężkiej pracy, ale
nie często, ponieważ żeberka były zbyt drogie.
Były podawane z ziemniakami i kapustą.
Danie było bardzo tłuste i syte. Obecnie
żeberka są przygotowywane na wiele innych
sposobów. Dodawanych jest więcej
składników takich jak miód, cebula, musztarda
lub różne warzywa. W lecie ludzie w Polsce
często degustują w potrawach z żeberek
podczas grillowania w ogródkach.
Boil water in a large pot, add the mixed vegetables, seasonings, salt. Cut the ribs into 8
pieces, put them into boiling water and boil
till the meat is soft. Take the ribs out, remove
all bones and leave meat to cool down.
20 minutes before serving sprinkle the ribs
with flour, coat them in eggs and breadcrumbs. Fry in fat till they get brown on both sides. Serve straight from the frying pan. Serve
with chips or casseroled potato puree.
Umytą rybę pokrój w kawałki. Pokrój cebulę w cienkie plastry, obsyp rybę przyprawami, posól i połóż w
garnku jeden kawałek ryby później cebulę, następnie
kolejny kawałek ryby itd. Przykryj garnek i odstaw
w chłodne miejsce na około 12 godzin. Wyciągnij
rybę z garnka i około godzinę przed podaniem
potrawy posyp mąką każdy jej kawałek, następnie
ułóż w ubitych jajkach i bułce tartej. Smażone porcje
wsadź do brytfanki i na każdy kawałek ryby połóż
odrobinę masła. Zakryj brytfankę i odłóż w ciepłe
miejsce. Podsmaż plastry cebuli, którymi zakrywałeś
wcześniej rybę, w oleju i maśle, które służyły do
usmażenia ryby. Podawaj na ciepłym talerzu udekorowanym smażonymi plastrami cebuli.
Cut the cleaned and washed fish into pieces.
Cut the onion into thin slices, rub the seasonings into the fish, salt and lay a first layer of
fish in a pot and then add another layer with
onions and again fish and onions. Cover the
pot and leave in a cool place for about 12
hours. Take the fish from the pot and about an
hour before serving the meal sprinkle flour on
each piece of fish, then coat them in whisked
eggs and breadcrumbs. Put the fried portions
into a roasting pan and put some butter on
each piece of fish. Cover the roasting pan and
keep in a warm place. Fry the slices of onion
which covered the fish earlier in the oil and
butter which was used to fry the fish. Serve on
a warm platter decorated with fried slices of
onion.
In the past zeberka were mainly eaten as the
main dish on Sundays or during holidays by
the peasants who worked hard in the fields
and needed energy for hard work, but not
very often as they were expensive. They were
served with potatoes and cabbage. The dish
was very fatty and filling. Nowadays zeberka
are prepared in many different ways. More
ingredients are added such as honey, onions,
mustard or various vegetables. In the summer
people in Poland often taste zeberka while
having a barbecue in their gardens.
ŻEBERKA
PORK RIBS
48
Jest to jedno z dwunastu dań serwowanych podczas
wieczerzy Bożonarodzeniowej w Polsce. Przed
wieczerzą kupowany karp jest żywy i trzymany
w wannie w domu. Dzieci cieszą się na widok
pływającej ryby. Później ryba jest zabijana przez
najodważniejszego członka rodziny, przygotowana i
podana z pomidorami bądź kapustą, chrzanem lub
chlebem. Jest to naprawdę smaczne
KARP PO STAROPOLSKU
CARP IN OLD FASHIONED WAY
49
Składniki:
Ingredients :
Ciasto:
2 ½ szklanki mąki
1 jajo
½ szklanki ciepłej wody
2 łyżki oleju
szczypta soli
mąka do podsypania
Pastry:
2 ½ glasses of flour
1 egg
½ glass of warm water
2 spoons of oil
1 pinch of salt
flour for the sprinkling board
Farsz:
1 szklanka gotowanych ziemniaków
25 dekagramów sera
2 cebule
2 łyżki do podsmażenia cebuli
sól i pieprz
Filling:
1 glass of boiled potatoes
250 g of cottage cheese
2 onions
2 spoons of oil to fry the onions
salt and pepper
Przygotowanie:
Preparation:
Usmaż pokrojoną w kostkę cebulę na maśle,
zmiel ziemniaki i ser, połącz wszystko. Dopraw
do smaku. Wymieszaj mąkę i jajo z dodatkiem soli w misce, dodaj jajo, olej, wodę i
wymieszaj. Wyrób ciasto na stolnicy tak by
było miękkie. Podziel ciasto na dwie części
przykryj ścierką i odłóż na 10 minut. Przygotuj
farsz, musi być taki by trzymał nadaną formę.
Rozwałkuj ciasto na stolnicy i wykrój krążki
szklanką lub innym narzędziem. Nałóż farsz
na krążki i uformuj pierogi. Gotuj na wolnym
ogniu w gotującej się wodzie z dodatkiem soli
przez ok. 3-4 minuty. Odcedź pierogi i podawaj
gorące polane podsmażoną cebulką.
Dough: Mix the flour and salt in a deep bowl.
Add the egg, oil and water to make a medium
soft dough. Knead on board until the dough is
smooth. Divide the dough into 2 parts. Cover
and leave for 10 minutes. Prepare the filling.
Potato and cheese filling: Cook the onion in
butter until tender. Combine potatoes and
cheese. Season to taste with salt and pepper.
The filling should be thick enough to hold its
shape.
Roll out a thin dough on a floured board. Cut
rounds with the open end of a glass. Place a
spoonful of filling on it, fold over to form a
half circle and join edges together with the
fingers. Place the pierogis on the floured
board or a tea towel and then cover with
another tea towel to prevent from drying out.
Cooking: drop a few pierogies into a large
quantity of boiling water. Stir gently and cook
for about 3-4 minutes. Drain, place on plates
and sprinkle generously with chopped fried
onion and melted butter.
‘PIEROGI’
WITH POTATO AND CHEESE FILLING
50
Składniki:
Ingredients :
1 duża głowa kapusty
niedogotowany ryż
25 dekagramów wieprzowiny
1 cebula
przyprawy do smaku: sól, pieprz, czosnek
1 puszka przecieru pomidorowego
1 duża puszka pomidorów
plasterki bekonu pokrojone w paski
1 large head of cabbage
regular uncooked rice
250 g pork
1 onion
seasoning to taste: salt, pepper, garlic powder
1 can tomato soup
1 large can tomatoes
bacon strips
Przygotowanie:
Preparation:
Usunąć głąb kapusty i gotować dopóki nie zmięknie.
Ugotować ryż według wskazówek na opakowaniu.
Wieprzowinę i cebulę pokroić na małe kawałki
i smażyć dopóki nie będzie krucha. Poczekać do
wystygnięcia kapusty. Zdejmować delikatnie każdą
warstwę, uważając by nie pękła. Zmiękczyć twarde
żebro na końcu każdego liścia. Zmieszać ryż, dodając
wieprzowinę i przyprawy. Łyżkę farszu włożyć w
środek liścia i zagiąć na boku, następnie zagiąć
na górze i na dole, tworząc tzw. paczkę. Umieścić
faszerowaną kapustę w dużej patelni pokryta
zewnętrznymi liśćmi. Puszkę przecieru pomidorowego zmieszać z ½ litra wody i przelać do patelni. Dodać
½ puszki pomidorów. Na wierzchu położyć kilka liści
i plasterków bekonu pokrojonego w paski. Zalać
resztą pomidorów. Zalać i piec w 350˚ przez 2 godziny. Podawać z sosem pomidorowym. To danie może
być przygotowane bez mięsa, lecz z warzywami. Tak
również smakuje pysznie.
Gołąbki są tradycyjnym polskim daniem zrobionym
z lekko ugotowanych liści kapusty, które są zawinięte
w tzw. paczkę. W skład farszu wchodzi pokrojona
wieprzowina lub wołowina, posiekana cebula i ryż
lub jęczmień. Bardzo często podaje się pieczony i
odsmażany w ostrym lub słodko-kwaśnym sosie
pomidorowym.
Take out the core of the cabbage and boil the
cabbage until tender. Follow the direction on
the rice package for cooking rice. Cut pork
and onion into small pieces and fry until crisp.
Cool the cabbage. Remove each layer gently;
be careful not to crack. Slice off tough ribbing
at the end of each leaf. Mix rice, pork and
seasonings carefully. Spoon the mixture onto
a leaf and fold in sides, then fold in top &
bottom, making a package. Place the stuffed
cabbage in a large pan lined with outer leaves.
Pour the tomato soup mixed with ½ liter of
water into the pan. Add ½ can of tomatoes.
Put a few leaves on top with bacon strips.
Cover with the rest of the tomatoes. Cover
and bake at 350° for 2 hours. Serve with tomato sauce. This dish can be prepared without
any meat which can be substituted by some
vegetables. It also tastes delicious.
Gołąbki are a traditional Polish dish made
from lightly boiled cabbage leaves, which
are wrapped in a parcel-like manner around
minced pork or beef, chopped onions and/or
rice or barley; most often baked and refried in
a spicy or sweet-sour tomato sauce.
GOŁĄBKI
STUFFED CABBAGE
51
Składniki:
Ingredients:
10 dużych ziemniaków
2 jaja
1 cebula
½ szklanki mąki
olej
sól, pieprz
10 big potatoes
2 eggs
1 big onion
½ glass of flour
oil
salt, pepper
Przygotowanie:
Preparation:
Ziemniaki obrać, umyć i zetrzeć na tarce o
drobnych oczkach. Cebulę obrać i zetrzeć
na tarce o grubych oczkach (można drobno
posiekać) i wymieszać z ziemniakami. Dodać
jajko i mąkę, przyprawić solą i pieprzem.
Wszystko dokładnie wymieszać. Olej rozgrzać
na patelni. Ciasto nakładać łyżką na patelnię i
smażyć z obu stron cienkie placki ziemniaczane
Grate potatoes and onion, put in a bowl,
wait for some time till the juice appears and
strain. Add eggs, flour, salt, pepper and mix
everything. If the mass is too watery put some
more flour but not too much. Heat some oil in
a frying pan and put in the mass using a table
spoon making round or oval pancakes up to 1
centimeter thick. Fry both sides and put the
pancakes on a paper towel to drain off the oil.
Put 2 pancakes on a plate and serve with sour
cream on top. This dish is popular with stew
and grated cheese.
This was and still is one of the most popular
dishes in Poland. Because of the economic
shortage in the past people were forced to be
very economical and that is why they looked
for cheap, easy and fast meals for preparing to
save money, energy and time. Potatoes were
and still are basic ingredients in many dishes
as they are easy to grow and the harvest usually is big. Nowadays it is still very popular and
many different variations of this dish appear
for example with stew or cottage cheese.
‘PLACKI ZIEMNIACZANE’
POTATO PAN CAKES
52
Składniki:
Ingredients:
1 kg ziemniaków
6 łyżek mąki ziemniaczanej
1-2 jajka
4 łyżki mąki pszennej
sól
1 kg potatoes
6 tablespoon of potato flour
1- 2 large eggs
4 tablespoon of flour
salt
Przygotowanie:
Preparation:
Ziemniaki obrać i ugotować. Gdy ostygną
przepuścić przez maszynkę, dodać jajka i mąkę
ziemniaczaną. Posolić i zagnieść na gładkie
ciasto. Na płaskim talerzu rozsypać mąkę
pszenną. Z ciasta uformować małe kulki, każdą
spłaszczyć i na środku zrobić mały dołek,
obtoczyć w mące. Wrzucać porcję klusek do
osolonego wrzątku trzymać pod przykryciem,
aż woda ponownie się zagotuje. Zmniejszyć
ogień i gotować kluski dopóki nie wypłyną na
powierzchnię. Wyjmować łyżką cedzakową
i podobnie postępować z resztą klusek.
Podawać polane skwarkami ze słoninki lub
jako dodatek do mięsa zamiast ziemniaków.
Kluski śląskie są bardzo popularne w rejonie
śląska, południowo zachodniej części Polski.
Można wyszczególnić dwa rodzaje klusek,
białe i czarne, które różnią się od siebie
smakiem i wyglądem. Mają one charakterystyczne zagłębienie w środku. Kluski śląskie
ze smażoną wołowiną i czerwoną kapustą są
tradycyjnym i bardzo popularnym niedzielnym
posiłkiem w wielu Śląskich rodzinach. Nadają
się do ponownego odgrzania i podania z
różnymi dodatkami.
Boil the potatoes and mash them. Divide the
mash into 4 parts and add the flour to match
exactly one part of the mashed potatoes (in
a relation 4:1). Add the eggs and mix everything. The dough should be like ‚modeling
clay‘. It shouldn‘t be too dry or your dumplings
will dissolve in the water. Form small balls
and make a little hole with your finger, that‘s
a traditional shape of the Silesian dumplings.
Put them into boiling salted water. Boil them
approximately 3 minutes from the moment in
which they float on the surface.
If you want to freeze them do that either before or after the boiling - both ways will be OK.
Silesian dumplings( Polish:Kluski śląskie, Silesian: Gumiklyjzy,Silesian German: Schläsche
Kließla,), are potato dumplings very popular in
Silesia in the south – west of Poland. They are
also popular in neighbouring regions. There
are two major varieties: white dumplings
and black dumplings, with quite different
appearance and taste. The dumplings often
feature a small hole or depression in the center. The dish consisting of the dumplings, fried
beef roulades with rich gravy, and boiled red
cabbage is (or used to be) an invariable component of the Sunday dinner in many traditional Silesian families. Left-over dumplings can
be reheated or fried (like potatoes) for supper
and eaten with left-over gravy, butter or many
other kinds of sauces.
‘KLUSKI ŚLĄSKIE’
SILESIAN DUMPLINGS
53
Składniki:
Ingredients:
60 dag maki
1 szklanka miodu
20 dag cukru
½ szklanki ciemnego piwa
6 żółtek
1 opakowanie przyprawy imbirowej
3 łyżeczki oliwy
1 łyżeczka sody oczyszczonej
3 dag drożdży
15 dag dżemu śliwkowego
sól
600 g of flour
1 glass of honey
200 g of sugar
½ glass of dark beer
6 yolks
1 packet of ginger seasoning
3 spoons of oil
1 spoon of baking soda
30 g of yeast
150 g of plum jam
salt
Przygotowanie :
Preparation:
Podgrzej miód, następnie dodaj przyprawę
imbirową. Ubij jajka z cukrem, dodaj miód,
drożdże, oliwę, dżem śliwkowy, piwo, mąkę
oraz szczyptę soli. Wymieszaj wszystko razem.
Przełóż powstałą masę do formy i piecz przez
60min. Kiedy ciasto będzie gotowe, posyp go
zmieloną czekoladą.
Heat honey, add ginger seasoning. Whip yolks
with sugar, join with honey, add yeast, oil,
plum jam, beer, flour and a pinch of salt. Mix
everything, put the mass into a form and bake
in an oven for about 1 hour. When it is ready
you can pour some melted chocolate on the
cake.
PIERNIK
GINGERBREAD CAKE
54
Składniki:
Ingredients :
25 dag masła
60 dag twarogu
40 dag cukru pudru
12 jajek
wanillia
świeża starta skórka z cytryny
2 łyżki mąki pszennej
kruche ciasto
250 g of butter
600 g of cottage cheese
400 g of icing sugar
12 eggs
vanilla
fresh grated skin of a lemon
2 tablespoons of wheat flour
wafer or shortcrust cake as a base
Przygotowanie:
Preparation:
Utrzeć masło z cukrem na puszystą masę.
Dodać żółtka i ser. Do masy dodać białka
z dwoma łyżkami mąki pszennej. Wyłożyć
wszystko na kruche ciasto i piec w piekarniku,
w temperaturze 160 stopni Celsjusza przez
90 minut. Wyjąć upieczone i posypać cukrem
pudrem.Dawniej większość ludzi żyjących na
wsi przygotowywała potrawy z produktów z
własnych gospodarstw. Chłopi produkowali
masło i ser z krowiego mleka. Ludzie hodowali
kury, które znosiły jajka, a chłopi uprawiali
zboże. Dawniej przepisy nie zawierały takich
składników jak cytryna czy vanillia. Ciasta
serowe przygotowywano w prosty sposób.
Były bardzo popularne podczas świąt Bożego
Narodzenia i Wielkanocy.
Beat the butter till its fluffy, add icing sugar,
yolks and cheese. Whip egg whites, put to the
mass and add 2 tablespoons of flour. Join stirring gently and put wafer into a form, spread
the mass on top of it and bake in an oven (160
degrees Celsius) for about 90 minutes. Take
out when it’s baked and sprinkle some icing
sugar on it.
In the past most people living in the countryside had food from their own farms. Peasants
produced cheese and butter from cows’ milk.
Other ingredients for making cheese cake
came also from their farms as farmers kept
chickens for meat and eggs and they grew cereals. In the past recipes did not contain such
ingredients as lemon or vanilla because of the
obvious reasons but simple versions of cheese
cake were very popular especially during
Christmas or Easter.
SERNIK
CHEESE CAKE
55
Składniki:
Ingredients:
50 dag mąki tortowej
2 łyżki stołowe cukru pudru
3-4 łyżki stołowe kwaśnej śmietany
???
5 żółtek
1 łyżka stołowa masła
Cukier puder do posypania
Tłuszcz do smażenia
500 g of cake flour
2 tablespoons of icing sugar
3-4 tablespoons of sour cream
1 tablespoon of spirit (e.g. rum, kirsch, vodka)
5 egg yolks
1 tablespoon of butter
icing sugar for sprinkling
fat for frying (lard)
Przygotowanie :
Preparation:
Przesiać mąkę na stolnicę, dodać cukier
puder, kwaśną śmietanę, spirytus i delikatnie
ugniatać.
Dodać żółtka i ugniatać (niezbyt mocno).
Przykryć ciasto aby zachowało elastyczność
podczas przeplatania. Wziąć kawałek ciasta i
rozwałkować (niezbyt cienko) , pociąć na paski
3 cm szerokości.
Paski ponacinać na środku, wzdłuż, wziąć
jeden koniec i przełożyć przez otwór , tworząc
rodzaj splotu. Wlać tłuszcz do garnka i
rozgrzać. Sprawdzić temperaturę wkładając do
niego plasterek ziemniaka (tłuszcz jest gotowy
jeśli ziemniak wypłynie na powierzchnię).
Włożyć kawałki splecionego ciasta na rozgrzany tłuszcz i smażyć na jednej stronie aż do
uzyskania złotego koloru i odwrócić na drugą
stronę. Kiedy będą gotowe wyjąć, położyć
na papierowy ręcznik aby tłuszcz odciekł i
posypać cukrem pudrem.
Tradycja jedzenia chrustu (inna nazwa faworków) jest związana z tłustym czwartkiem.
Jest to dzień poprzedzający czas postu.
Faworki są bardzo słodkie i tłuste, smażone
w głębokim tłuszczu i podawane na ciepło z
cukrem pudrem.
Sieve flour on the board, add icing sugar, sour
cream and spirit and knead gently. Add egg
yolks and knead (not too much). Cover pastry
to keep it fresh while making twists. Take a
piece of pastry, roll it with a rolling pin (not
too thin), cut into 3 centimeter wide strips.
Cut the strips in the middle, take one end and
put through the hole making a kind of twist.
Heat fat in a pot and check temperature putting a slice of potato (the fat is ready if potato
floats on the surface). Put the pastry twists
into the fat and fry on one side till it gets a
golden colour and turn it over. When it’s ready
take it out, put on a paper towel to soak the
fat and sprinkle with icing sugar.
The tradition of eating Chrust (it is another
name for Faworki) is connected with SHROVE
TUESDAY. It is the day before the period of
Lent. Faworki are very sweet and fatty, they
are fried in deep oil and served hot with icing
sugar.
FAWORKI
PASTRY TWISTS
56
Składniki:
Ingredients :
1 szklanka mąki tortowej
1 szklanka mąki ziemniaczanej
2 budynie śmietankowe
1 szklanka cukru pudru
25dag masła
4 jajka
1 stołowa łyżka proszku do pieczenia
czekolada
tłuszcz do posmarowania formy
bułka tarta do opsypania formy
1 glass of cake flour
1 glass of potato flour
2 cream puddings
1 glass of icing sugar
250 g of butter
4 eggs,
1 table spoon of baking powder
chocolate
fat for the form
breadcrumbs for the form
Przygotowanie:
Preparation:
Utrzyj masło z cukrem pudrem i dodaj żółtka
jednocześnie cały czas mieszając. Dodaj
przesianą mąkę, budynie i proszek do pieczenia, a następnie mieszaj przez 4 minuty. Pod
koniec mieszania dodaj ubite białka. Posmaruj
formę tłuszczem i posyp bułką tartą. Wlej
ciasto do formy i włóż do piekarnika rozgrzanego do 180 stopni Celsjusza i piecz przez
około 50 minut lub więcej w razie potrzeby.
Gdy ciasto będzie gotowe wyjmij z piekarnika
i pozostaw na około 10 minut do wystygnięcia.
Następnie polej czekoladą. Ciasto zazwyczaj
podawane jest na Wielkanoc.
Beat the butter with the icing sugar and add
egg yolks, one at the time, stirring all the time.
After the ingredients have combined add the
sieved flours, puddings and baking powder
and mix for about 4 minutes. By the end of
mixing add the beaten egg white. Spread the
fat on the form and sprinkle it with
breadcrumbs. Pour the dough into the form
and put it into an oven heated to 180 degrees Celsius and bake for about 50 minutes
or more if needed. When it’s ready, take the
cake out of the oven and leave for about 10
minutes. Later put it on a plate or some board
and pour melted chocolate on it. This cake is
usually served on Easter time.
BABKA WIELKANOCNA
EASTER BUN CAKE
57
Iaşi
Romania
Romania
Romania is situated in the southeastern
part of Central Europe and shares borders
with Hungary to the northwest, Serbia to
the southwest, Bulgaria to the south, the
Black Sea to the southeast, Ukraine to the
east and to the north and the Republic
of Moldova to the east. Romania is the
second largest country in the area, after
Poland.
Romania‘s territory features splendid
mountains, beautiful rolling hills, fertile
plains and numerous rivers and lakes. The
Carpathian Mountains traverse the centre
of the country bordered on both sides by
foothills and finally the great plains of the
outer rim. Forests cover over one quarter
of the country and the fauna is one of the
richest in Europe including bears, deer,
lynx, chamois and wolves.
The Danube River ends its journey of
almost 1864 miles through Europe in
south-eastern Romania. Here the river
divides into 3 frayed branches (Chilia,
Sulina, Sfântu Gheorghe) forming the
Danube Delta. It is the newest land in the
country, with beaches expanding almost
65 feet into the sea every year.
Overall, the delta is a triangular swampy
area of marshes, floating reed islands
and sandbanks. It is a UNESCO Biosphere
Reservation as well as a protected
wetland and natural habitat for rare
species of plants and animals.
About a third of the country consists of
the Carpathian Mountains (also known as
the Transylvanian Alps). Another third is
hills and plateaus, rich with orchards and
vineyards. The final third is a fertile plain,
largely devoted to agriculture.
About 21,700,000 people live in
Romania. Ethnic breakdown is 89%
Romanian 7.5% Hungarian, 1.9% Gypsy,
German, Ukrainian, Armenian, Croatian,
Serbian and Turkish. More than 55% of
Romania‘s population lives in towns and
cities.
There are 263 towns in Romania out of
which 25 have a population of more than
100,000 while 8 cities count more than
300,000 inhabitants. The administrative
division is called „judet“ (county).
There are 41 counties in Romania.
Iaşi
Political, economic and cultural centre of the province of Moldavia
60
61
The capital city, Bucharest, has the status
of a county. It has a population of more
than 2,200,000.
Moldova
Moldova County is situated in the
Northeastern Romania - between the
Carpathian Mountains and the Prut River.
Bucovina is situated in the northern part
of the region of Moldova, bordering with
Ukraine.
Moldova has an area of 36,850 sq km. and
a population of approximately 4.5 million
inhabitants.
This is the largest of the eight regions
of the country and it is made up of six
counties: Suceava, Botosani, Neamt, Iasi,
Vaslui, and Bacau. The main cities are: Iasi,
Suceava, Bacau, Piatra Neamt, and
Botosani.
Nestled in the rolling hills of northern
Moldova is the region of Bucovina, home
to one of the world’s greatest art
treasures: the UNESCO World heritage
sites of the Painted Monasteries of
Bucovina. Built in the 15th and 16th
centuries and featuring colorful
exterior frescoes depicting dramatic
religious scenes, these richly
decorated houses of worship are unique in
the world.
62
The most famous of these, often called
“the Sistine Chapel of the East”, is Voronet
Monastery. Erected in 1438 by Stefan the
Great, its most stunning feature is a Last
Judgment fresco painted – as at all the
churches – on the exterior façade. The
blue paint that has miraculously never
faded is known throughout the world as
‘Voronet blue’. The artists here worked in
isolation, guarding their trade secrets and
to this day, the composition of the paint
remains a mystery.
Other painted churches not to be missed
include Sucevita, with its distinctive
greens, and Humor , where the frescoes
are predominantly red. Also nearby are,
Arbore , Dragomirna, Moldovita , and
Putna monasteries. Agapia is one of the
largest nun monasteries in the Orthodox
world. It was painted by Nicolae
Grigorescu, a famous Romanian painter.
A visit to Moldova would not be
complete without some stunning nature
walks through Ceahlau National Park,
Romania’s Olympus – the sacred
mountain of the Dacians, the forefathers
of the Romanian people. Make sure you
bring binoculars as some 90 species of
birds can be seen in the park area. Hikers
won’t want to pass up taking a crack at
the Bicaz Gores, a steep, twisting-andturning climb more than three miles long.
Here tourists can also see The Red Lake,
the name of which comes from the reddish alluvia deposited in the lake by the
Red Creek.
For centuries, Moldova has been
renowned for its vineyards and wines.
One third of the wine growing surface of
Romania is to be found in this part of the
country.
Iasi
Iasi is the most important political, economic and cultural centre of the province
of Moldavia as well as one of the oldest
cities in Romania. Located in the northeastern part of the country, Iasi was for many
centuries the crossing point of the most
important commercial routes linking Poland, Hungary, Russia and Constantinople.
Deeply rooted in history, Iasi has been the
main centre of Moldavian culture since
1408. The city prides itself with publishing
the first Romanian newspaper and establishing the first Romanian university. Today,
Iasi is home to five universities.
Over the past 600 years, history, culture
and religious life have molded the city‘s
unique character. Iasi boasts an impressi-
ve number of Orthodox churches, almost
100, most of them located in the so-called
Golden Plateau (Platoul de Aur). The
oldest, the Princely Saint Nicholas Church,
dates from the reign of Stephen the Great
(Stefan cel Mare, 1457-1504). The finest,
however, are the 17th century St. Paraschiva Metropolitan Cathedral and Trei
Ierarhi Church, the last a curious example
of Byzantine art, erected in 1635-1639
by Vasile Lupu. Its outer walls and twin
towers are intricately carved in what many
think of as stone lace.
In 1565, Iasi became the capital of Moldavia and for a short period of time, from
1859 until 1862, the capital of Romania.
The Golden Plateau represents the nucleus of the city, around which the entire
settlement developed over the centuries.
With the Palace of Culture at one end
and theUnion Square (Piata Unirii) at the
other, the Golden Plateau features churches and princely palaces on both sides of
Stefan cel Mare si Sfant Boulevard, which
runs right through its centre. Many other
important sites can be found on nearby
streets.
The Palace of Culture - This remarkable
construction (1906-1925), built in
63
flamboyant neogothic style, stands
partly on the ruins of a medieval royal
court mentioned in documents dating
from 1434. Today, the 365-room palace
houses the Gheorghe Asachi Library and
four of the city‘s museums: the Moldavian
History Museum, the Ethnographic
Museum, the Museum of Art and the
Museum of Science and Technology.
Built in Italian Renaissance style, the St.
Paraschiva Metropolitan Cathedral is the
largest Orthodox Church in Romania.
The vast interior was painted in 1887 by
Gheorghe Tattarescu and the stained glass
windows were completed by a Bavarian
factory in Munich.
Every October 14, pilgrims from all corners
of Romania and neighbouring countries
flock to Iasi to kneel before the blue and
gold bier containing the relics of Saint Paraschiva, the patron saint of the cathedral.
The Church of the Three Hierarchs
(constructed 1637 - 1639) is highlighted as
a must-see in every guidebook. Nothing
can prepare you, though, for its stunning
ornate decoration: the entire exterior of
the church is covered in delicate and
intricate patterns sculpted into the stone
and spread over 30 friezes. This „stone
64
embroidery“ is a mixture of western
gothic, Renaissance and Oriental motifs.
Legend has it that the exterior was
covered in gold, silver and lapis lazuli but
centuries ago, the invaders sat the church
on fire and melted all the gold.
Roznovanu Palace - This neoclassical
Viennese-style palace was built in 1832
to the design of Gustav Frey Wald. Its
façade was decorated with marble statues
of mythological characters such as Diana
and Apollo and it was said to be grander
than all other mansions in Iasi. The palace
burned down in 1844 and was rebuilt by
Nicolae Rosetti Roznovanu. In 1891, the
building became the City Hall but two
years later, was transformed into a royal
residence. Today, it once again serves as
the City Hall.
Moldova Philharmonic House -Built in
1815 by Alexandru Bals, this house
became the venue of choice for theatre
performances in Iasi. On January 18, 1847,
the famous composer, Franz Liszt, played
here. In 1868, Monsignor Salandarie
founded the Catholic Institute here,
enlarging the building and adding a
spacious extension, which today, houses
the Moldavia Philharmonic. The old
building is home to the George Enescu
Conservatoire.
The National Theatre-Built in the late 19th
century on the site of the old City Hall,
this is one of the most elegant buildings
in Romania. Richly decorated in Frencheclectic style, the theatre has one of the
most splendid auditoriums in the country.
It can seat 1,000 people and the acoustics
are excellent. The theatre bears the name
of the company‘s founder, Vasile Alecsandri (1821-1890), a renowned Romanian
poet, playwright, politician and diplomat.
“Al. I. Cuza” University, the main university, was built between 1893 and 1897.
The Hall of the University, known as The
Hall of the Lost Footsteps, served as a
parliamentary debating chamber between
1917 and 1918. In 1967, the painter Sabin
Balasa created a series of strongly romanticized frescoes for the arcades.
The Central University Library -Located
at the base of Copou Hill, this triangular
building with Doric columns and cupola
was built between 1930 and 1935. The
building was decorated with Carrara
marble and Venetian mosaics. By 1945,
the Foundation library had become one of
the biggest in the country with more than
300,000 volumes. Today, the library is the
largest in Moldavia, with a great number
of manuscripts and old books from the
15th to the 19th centuries.
The Botanical Garden-Dating from 1856
and covering some 250 acres, it is the
oldest and largest in Romania An educational and scientific laboratory, the garden
houses a precious and rich collection of
trees and plants. It also offers numerous
shady lanes to explore, rose and orchid
gardens, a collection of tropical plants,
cacti, carnivorous plants, natural springs
and a lake.
Cetatuia Monastery -Located on a vast
plateau, accessible from the city by road
or a brave foot climb through the forest,
Cetatuia Monastery (cetatuia means „fortress“) conceals within its walls an ensemble of white stone buildings with black tops.
In addition to the church, the monastery
has preserved a gothic hall, a museum of
medieval art and its famous wine cellars
with wine obtained from its own vineyard.
Foreign visitors consider Romanians
among the friendliest and most hospitable
people on earth. Romanians are by nature
fun loving, warm, hospitable and playful,
with an innate sense of humor.
65
OUA INCONDE
IATE
I
E URZIC
BORŞ D
TOCHIT
U
ROMÂN RĂ
EASCĂ
PASCA
SCĂ
MOLDOVENEA
66
APERITIVE APERITIVS
68
LEGENDA OULUI I ÎNCONDEIAT
OUĂ ÎNCONDEIATE
DROB DE MIEL
PATE DIN FICAT DE PASĂRE
PÂRJOALE MOLDOVENEŞTI
TOBĂ
THE LEGEND OF THE DECORATED EGG
DECORATED EGGS
LAMB DROB
CHICKEN LIVER PATE
MOLDAVIAN PÂRJOALE
“DRUM”
68
69
70
71
72
73
CIORBE
SOUPS
74
BORŞ MOLDOVENESC CIORBA RĂDĂUŢEANĂ
BORŞ CU TĂIŢEI
BORŞ DE URZICI
BORŞ DE CHITICI
BORŞ
MOLDAVIAN BORTSCH RADAUTEANA CHICKEN SOUR SOUP
NOODLE BORSHT
NETTLE BORSHT
SOUR SOUP FROM SMALL FISH
BORSHT
74
75
76
77
78
79
FEL PRINCIPAL MAIN DISH
80
MASA URSITOARELOR. TOCHITURA
TOCHITURĂ ROMÂNEASCĂ
TOCANĂ ŢĂRĂNEASCĂ DE PURCEL
MANCARURI TRADIȚIONALE DE CRACIUN. SARMALE SARMALE MOLDOVENEŞTI
RĂCITURĂ DE COCOŞ
PUI CU SMÂNTÂNĂ
THE MEAL OF THE FATE SISTERS ROMANIAN STEW
PESANT PIGLET STEW
TRADITIONAL CHRISTMAS DISHES
SARMALE
MOLDAVIAN SARMALE
JELLIED CHICKEN
CHICKEN WITH SOUR CREAM
80
81
82
DESERTURI
DESSERTS
87
PAŞTELE LA ROMĂNI. PASCA
PASCA MOLDOVENEASCĂ
PLĂCINTE „POALE-N BRÂU„
COZONAC
COLIVA
ALIVENCI
PRAJITURA ROMÂNEASCĂ ŞI TRADIŢIA RECENTĂ
TORT JOFFRE
EASTER IN ROMANIA. PASCA (EASTER CAKE) 87
MOLDAVIAN PASCA
88
“SKIRTS-UP” 89
COZONAC
90
KOLIVO
91
ALIVENCI
92
ROMANIAN COOKIES AND THE
RECENT TRADITION
93
JOFFRE CAKE
94
83
84
85
86
67
Simbolul celei mai importante sărbatori din
calendarul creştin ortodox este oul. Tradiţia
populară spune că, la răstignirea lui Iisus Hristos,
Maica Domnului a adus un coş cu ouă pe care a
vrut să le dea paznicilor. Aceştia au refuzat darul,
batjocorindu-L şi mai mult pe Iisus. Plângând în
hohote, Maica Domnului a lăsat coşul la picioarele Răstignitului. Sângele, şiroind din trup, a
împestriţat ouăle. Uitându-se la ele, Iisus Hristos
a şoptit că din acea zi toţi creştinii vor vopsi ouă
roşii. În felul acesta, ouăle roşii au devenit un simbol al Învierii Mântuitorului Dar mai există şi alte
variante, în tradiţia populară. Legenda ouălelor
roşii: două fete tinere, o romancă si o evreică,
se întorceau de la targ cu cosurile pline cu ouă.
Ele vorbeau pe drum despre credinţa crestină
şi despre Domnul Iisus Hristos. Auzind despre
Înviere de la romancă, evreica spunea că nu este
adevărat, precum ouăle din coşurile lor sunt albe
şi nu roşii. Uitându-se în coşuri, au văzut că ouăle
se înroşiseră şi, de frică, au leşinat. Doi tineri care
treceau pe acolo le-au stropit cu apa, iar când
fetele s-au trezit le-au dăruit ouă roşii. In amintirea
acestei zile, băieţii stropeau cu apă fetele a doua zi
de Paşti şi primeau în schimb ouă roşii.
Un obicei în ziua de Paşti era că, la masă, gospodarul să ciocnească un ou roşu cu soţia sa pentru
a se întâlni în lumea cealaltă. Oul se tăia apoi în
feliuţe mici din care mâncau toţi membrii familiei. Ei credeau că, dacă au mâncat aceste feliuţe,
dacă se vor rătaci în pădure, va fi suficient să îşi
amintească cu cine au mancat oul de Paşti ca să
găsească drumul. Obiceiul încondeierii ouălelor
este prezent mai ales in Moldova, dar şi in Vrancea.
O foarte frumoasă datină se pastrează în Maramures. Dimineaţa în prima zi de Paşti, copiii (pâna
la vârsta de 9 ani) merg la prieteni şi la vecini să
le anunţe Învierea Domnului. Gazda dăruieşte
fiecărui urător un ou roşu. La plecare, copiii
mulţumesc pentru dar şi urează gospodarilor
“Sărbatori fericite”. La aceasta sărbatoare, pragul
casei trebuie trecut mai întâi de un băiat, pentru
ca în acea gospodărie să nu fie discordie tot restul
anului.
68
The symbol of the most important OrthodoxChristian holiday is the egg. The folk tradition
says that, at Jesus Christ’s crucifixion, the Virgin
Mary, the mother of Christ, brought a basket of
eggs which She intended to give to the guards.
They refused the gift, mocking even more at Him.
Weeping bitterly, the Virgin Mary put the basket
at the legs of the crucified One. His blood, flowing
from His body, painted the eggs red. In this way,
the red eggs became a symbol of Jesus Christ’s
resurrection. But in the Romanian folk tradition,
there are also other alternative stories. According
to another Romanian legend about the red eggs,
two young girls, a Romanian girl and a Jewish one,
were coming back from the local market, with
their baskets full of eggs. On their way back, they
were talking about the Christian faith and about
our Lord, Jesus Christ. Hearing from the Romanian
girl about the resurrection, the Jewish girl contradicted her by saying that, just like the eggs from
the basket which are white and not red, also the
story cannot be true. But looking into their baskets, they saw how the eggs had turned red and,
for fear, they fainted. Two young men, passing by,
threw water on them and when the girls woke
up, they gave them the red eggs as a gift. In order
to remember that day, the legend says that the
boys should throw water on the girls and receive
red eggs in return. A custom on The Easter day
is that the head of the family should hit two red
eggs with his wife so as to be able to meet in the
afterlife. Then, the egg is cut into small pieces and
is eaten by all members of the family. It is believed
that if you eat the pieces of the egg and you are,
at one point, lost in a forest, it will be enough to
remember with whom you had eaten the Easter
egg and then you will find the right path. A very
beautiful custom is kept in the Maramures region.
On the first morning of Easter, the children (up to
9 years old), go to friends and neighbours and announce the resurrection of Jesus Christ. The host
offers to each of them a red egg. On their leave,
the children express their gratitude and wish “A
Happy holiday!” to the hosts.
Ingrediente:
Ingredients:
Ouă fierte sau golite de conţinut
condei
ceară de albine
culori (galben, roşu, negru) naturale sau sintetice
slănină pentru luciu.
Boiled eggs or eggs emptied of their content
a quill
bee wax
paints (yellow, red, black), which can be either
made of natural ingredients or chemical
fat for gloss
Preparare:
Preparation:
Ouăle, spălate cu puţin detergent (pentru
degresare) şi bine limpezite, se fierb la foc mic
aprox. 15 minute. Între timp se Încălzeşte ceara
de albine într-un vas metalic cu pereţii nu prea
înalţi. Când devine lichidă, înmuiem condeiul în
ceară şi începem să „scriem“ oul. Îl împărţim în
două, apoi în patru, în funcţie de modelul pe care
vrem să-l folosim. Când am terminat modelul
de bază, scufundăm ouăle în culoare galbenă
(la temperatura camerei, ca să nu se topească
ceara şi să se strice modelul). După ce culoarea
s-a prins de ou (10-15 minute), scoatem ouăle
pe hârtie absorbantă şi le lăsăm să se zvânte.
Acoperim cu ceară toate porţiunile care vrem
să rămană galbene. Scufundăm ouăle în vopseaua roşie şi după ce am obţinut nuanţa dorită
le lăsăm, iar la zvântat. În sfarşit acoperim cu
ceară toate porţiunile care vrem să ramană roşii
şi scufundăm ouăle în vopseaua neagră. Toate
porţiunile neacoperite de ceară se vor colora
în negru. Lăsăm ouăle din nou la zvântat, apoi
fiecare ou, îl apropiem de o flacară destul de
puternică (ca să poată topi ceara) şi cu ajutorul
unei cârpe curate, din bumbac, ştergem ceara.
Continuăm astfel până când oul rămane curat,
fără ceară, iar desenul şi culorile ies la iveală. La
final, ungem ouăle cu puţină slănină ca să capete
luciu.
The eggs, washed with some detergent (to
degrease) and carefully cleaned, are boiled at
moderate temperature for about 15 minutes.
Meanwhile, the bee wax is heated in a small
metal bowl, but not very high. When the wax
becomes liquid, we dip the quill in wax and we
begin the “painting” process. The egg is divided
into two parts, then into four, according to the
kind of decoration or drawing we want to obtain.
After finishing the main decoration, we dip the
eggs in yellow paint. (The paint should have a
mild temperature so as to prevent the wax from
melting and to avoid spoiling the drawing). After
the paint has dried on the egg (about 10-15
minutes), we take out the eggs and put them on
an absorbent piece of paper and leave them to
dry. We cover in wax all the parts which we want
to remain yellow. Then, we dip the eggs in red
painting and, after obtaining the desired colour,
we also leave them to dry. Eventually, we cover
in wax all the parts that we want to be red and
then dip the egg in black paint. Thus, all the parts
of the egg that were not covered in wax will be
coloured in black. We leave the eggs again to
dry, then each egg is brought close to a flame
strong enough to melt the wax and then, by
using a clean, cotton linen, we remove the wax.
We continue the process until the egg is clean,
without wax and the colours and the decorations
come to light.
At the end, we grease the egg with some fat in
order to give it gloss.
LEGENDA OULUI I ÎNCONDEIAT. OUĂ ÎNCONDEIATE
OUĂ ÎNCONDEIATE
THE LEGEND OF THE DECORATED EGG
DECORATED EGGS
69
70
Ingrediente:
Ingredients:
1 kg măruntaie miel – ficat, inima, plămâni,
rinichi, splina
3 legături de ceapă verde, 2 cepe, mărar,
pătrunjel
150 g unt
100 ml untdelemn
6 ouă mari
sare, piper
1 prapur miel
1 kg lamb offal – liver, heart, lungs, kidneys,
spleen
3 bunches of spring onions, 2 onions, dill,
parsley
150g of butter
100 ml oil
6 large eggs
salt, pepper
1 caul fat
Preparare:
Preparation:
Se spală prapurul, se lasă în apa rece.Se spală
măruntaiele în câteva ape, se opăresc scurt într-o
apă clocotită.Se fierb în apă cu un praf de sare 30
minute de la primul clocot; se scot.
Dacă s-au răcit, se toacă din cuţit, mărunt.
Ceapa, ceapa verde, pătrunjelul şi mărarul se toacă
mărunţel. Jumătate din ceapă se pune în grăsime la
prăjit.Când s-a muiat şi s-a străvezit puţin, se adaugă
tocătura - să sfârâie încă 5 minute; apoi se ia prăjeala
de pe foc, se scurge bine de grăsime şi se răceşte.
Ouăle se bat cu sare şi piper. Se amestecă tocătura,
ceapa rămasă şi ouăle.Se usucă prapurul, se întinde
uşor şi se umple cu amestecul de mai sus.
Wash the caul fat and leave it in cold water
Wash the offal a few times, scald it in boiling water
Cook it in salted water for thirty minutes after the
water comes to the boil; remove. Once it has cooled,
dice it with a knife. Chop the onions, spring onions,
parsley and dill finely. Fry half of the onions in butter
When they have softened and cleared a little, add
the meat - to sizzle for another five minutes; then
take the frying pan off the hob, drain the oil well,
and leave to cool. Whisk the eggs with salt and pepper. Mix the meat, the other half of the onions and
the eggs. Drain the caul fat, delicately spread out its
lacework and fill with the above mixture
A. Se unge bine cu unt o tavă adâncă de cozonac,
se potriveşte drobul în forma asta şi se dă la cuptor,
la foc foarte mic, până se rumeneşte bine (maroniu
deschis);
B. Se turteşte drobul, rotunjit ca o ... turtă, se trece
printr-o clisă făcută din 2 ouă şi 2 linguri de făină,
şi se pune la prăjit în grăsime încinsă, până se
rumeneşte; se mai pune şi în cuptor, vreo 15-20 minute, la foc minuscul, să se lege – usuce – pătrundă;
C. Tava de cozonac se unge cu unt, se presară cu
pesmet; se presară şi drobul cât de des cu pesmet;
se pune în tavă şi se dă la cuptor.
A. Grease a deep baking tray with the butter, fit the
drob inside, and put it in the oven until it browns
(dark brown)
B. Squash the drob it into a round, using a paste
made of two eggs and two tablespoons of flour,
fry it in hot oil until it browns; put it in the oven for
15-20 minutes, at a low flame, so that it will binddry-penetrate
C. Grease a baking tray with butter, sprinkle it thickly
with breadcrumbs; generously sprinkle the drob
with bread crumbs as well; put in the tray and place
it in the oven.
Ingrediente:
Ingredients:
½ ceaşcă ceapă tăiată fin
½ ceaşcă plus 2 linguri unt, separat
¼ kg. ficăţei de pui
1 ½ linguriţă sare
Un praf de piper
Un praf de piper cayenne
½ cup finely chopped onion
½ cup plus 2 spoons butter, divided
¼ lb. chicken livers
1 ½ teaspoons seasoned salt
Dash of pepper
Dash of cayenne pepper
Preparare:
Preparation:
Căliţi ceapa în ½ ceaşcă unt până devine aurie,
cam 5 minute. Adăugaţi ficăţeii de pui; căliţi,
amestecând din când în când, alte 5 minute.
Luaţi de pe foc. Adăugaţi restul de unt,
sarea şi piperul. Amestecaţi până se topeşte
untul. Folosiţi un blender pentru a omogeniza
amestecul până devine piure fin. Daţi o formă
amestecului şi puneţi la frigider.
Saute onion in 1/2 cup butter until golden,
about 5 minutes. Add chicken livers; cook,
stirring occasionally, until chicken livers are
tender, about 5 minutes. Remove from heat.
Add rest of butter, seasoned salt, pepper and
cayenne. Stir until butter melts. Puree the
chicken mixture in an electric blender at high
speed. Shape the mixture into a bowl and
refrigerate.
DROB DE MIEL
PATE DIN FICAT DE PASĂRE
LAMB DROB
CHICKEN LIVER PATE
71
72
Ingrediente:
Ingredients:
2 picioare de porc
2 urechi de porc
2 rinichi
1 limbă
1 inimă
jumătate de cap de porc
100 g bacon felii
2 căpăţâni usturoi, sare, piper
frunze de dafin
1 stomac de porc sau de vacă
500g carne macră de porc
2 pig’s trotters
2 pig’s ears
2 kidneys
1 tongue
1 heart
half a pig’s head
100g bacon, cut slices
2 bulbs of garlic, salt, pepper, bay leaves
1 pig’s bladder or a thick cow’s intestine
500g lean pork
Ingrediente:
Ingredients:
500 g carne viţel
500 g ceafă porc
150 ml lapte
350 g miez pâine albă
2 cepe mari, mărar, pătrunjel
4 ouă
300 g unt
1 cartof
200 g pesmet, piper, sare
500 g veal,
500 g pork neck
150 ml milk
350 g white breadcrumbs
2 large onions, dill ,parsley
4 eggs
300 g butter
1 potato
200 g dried breadcrumbs, pepper, salt
Preparare:
Preparation:
Preparare:
Preparation:
Se toacă carnea.
Se îmbibă bine pâinea în lapte, se scurge.
Se bat ouăle.
Se toacă ceapa, se înmoaie bine în unt, pe foc
mic.
Se toacă mărunt mărarul şi pătrunjelul.
Se rade cartoful pe răzătoarea mică.
Se amestecă-pastă carnea, pâinea, ceapa,
ouăle, mărarul şi pătrunjelul, cartoful, piper,
sare după gust, 100 g unt.
Se pune într-o farfurie pesmet fin.
Se ia (cu polonicul) tocătura, pentru că pârjoala e mare cât palma, se tăvăleşte prin pesmet,
se turteşte la 1 cm grosime, se alungeşte (trebuie să arate oval, cam ca o palmă de copil).
Se prăjeşte în unt încins, în tigaie acoperită, pe
foc foarte mic, rumenindu-se bine pe ambele
părţi.
Mince the meat.
Soak the bread in milk, and then wring.
Whisk the eggs.
Chop the onion, soften it in butter over a low
heat.
Chop the dill and parsley finely .
Grate the potatoes.
Mix the meat, bread, onion, eggs, dill and
parsley, potatoes, salt and pepper, and 100g
of butter into a paste.
Put the dried breadcrumbs ( or coarse maize
flour) in a dish.
Take the mince – using a ladle, as the pârjoala
should be as big as your palm! - and roll it in
the dried breadcrumbs, flatten it to about 1
cm in thickness, then elongate it ( it should be
oval in shape).
Fry it in heated oil in a tapped pan, over a low
heat, until it gets dark brown on both sides.
Lăsaţi stomacul în apă rece să se înmoaie peste noapte. Spălaţi bine rinichii şi lăsaţi-i în apă
cu oţet peste noapte. Fierbeţi capul, picioarele, urechile şi inima în apă - O parte carne la
2 părţi apă - cu sare, piper şi dafin, până când
carnea se desprinde de pe oase. Fierbeţi limba, rinichii baconul şi carnea macră o oră sau
mai mult, până se moaie. Îndepărtaţi pielea
de pe limbă. Lăsaţi să fiarbă pâna scade şi este
zeama cât şi carne sau chiar mai puţin. Pisaţi
usturoiul. Tăiaţi toată carnea felii şi frecaţi cât
e fierbinte cu usturoi, sare şi piper.
După ce aţi spălat bine stomacul şi l-aţi clătit
cu apă cu oţet, umpleţi-l cu bucăţile de carne
şi zeamă. Coaseţi şi fierbeţi cam un sfert de
oră. Lăsaţi să se răcească puţin apoi puneţi-l
între 2 greutăţi să-i daţi o forma (să-l turtiţi),
apoi afumaţi toba, dacă doriţi.
Leave the bladder or intestine in cold water to
soak overnight. Wash the kidneys thoroughly,
then leave them in water and vinegar over
night. Boil the head, trotters, ears and heart
in water-one part meat to two parts waterwith a little salt, pepper and bay leaves, until
the flesh separates from the bones. Boil the
tongue, kidneys, bacon and lean pork for 1
hour or more, until they soften. Remove skin
from the tongue. Let the water reduce until
there is as much stock as there is meat (or
even less stock). Grind the garlic. Cut all the
meat into slices or long pieces, and rub it
while it is still hot with garlic, pepper, and salt
to taste.
Fill the bladder ( after having washed it and
rinsed it with water and vinegar) with the pieces of meat and the thickened stock. Stitch it
up and boil it in water for a quarter of an hour.
Let it cool for a little, then place it between
two planks, to give it shape (to make a ‘drum’)
, and if you like smoke it.
PÂRJOALE MOLDOVENEŞTI
TOBĂ
MOLDAVIAN PÂRJOALE
“DRUM”
73
74
Bucătăria românească este denumirea pe
care o poartă rezultatul sintetizării, în timp, a
gusturilor şi obiceiurilor gastronomice specifice poporului român. Ea este diversă, cuprinde nenumărate obiceiuri şi tradiţii culinare,
mâncăruri specifice, împreună cu obiceiuri
provenite prin intersectarea culturii gastronomice cu tradiţii ale altor popoare, cu care
poporul român a intrat în contact de-a lungul
istoriei.
Romanian cuisine is the name for a synthesis over time of the tastes and gastronomic
customs of the Romanian people. It is defined
by diversity, comprising numerous culinary
customs and traditional meals, along with
customs that had resulted from the mingling
of traditions.
Prin formarea sa daco-romană cultura
gastronomică a poporului român a moştenit
numeroase obiceiuri culinare: de la romani vine plăcinta, turcii au adus ciorba de
perişoare, grecii musacaua, de la bulgari există
o largă varietate de mâncăruri cu legume,
cum ar fi zacusca, şniţelul vine de la nemti iar
coltunaşii de la polonezi.
Through its Daco-Roman origin, the Romanian
gastronomic culture has inherited many culinary customs: from the Roman culinary tradition we inherited the pie, the Turks brought
the custom of the soup with meatballs, the
Greeks introduced the mousaka, from the
Bulgarians we inherited a large variety of
dishes based on vegetables (such as the hors
d’oeuvre), the schnitzel has a German origin
and “coltunasi” are Polish.
Bucatele româneşti sunt alcătuite atât din
legume, cereale, uleiuri vegetale, lapte, produse lactate cât şi din carne şi subproduse din
carne. Cele mai îndrăgite mâncăruri specific
româneşti sunt: ciorbele, piftia, sarmalele,
tochitura, cozonacul, pasca şi prăjiturile.
Un loc aparte în bucătăria românească îl au
borşurile care sunt practic nelipsite de la masa
fiecărui român.
The Romanian dishes are based on vegetables, cereals, vegetal oils, milk and lacteous
products, as well as on meat and its varieties.
The traditional Romanian dishes most loved
are: soups, sarmale (stuffed cabbage roll),
meat jellies, chopped meat stew (tochitura),
pound cake, pasca (Easter cake) and cookies.
Ingrediente:
Ingredients:
1 piept de pui
2 morcovi
1-2 cepe
1 rădăcină de pătrunjel
1 ţelină mică
200g smântână
2 ouă
3-4 căţei de usturoi
frunze de pătrunjel
sare
oţet sau zeamă lămâie
1 chicken breast
2 carrots
1-2 onions
1 root of parsley
1 small celery root
200 g sour cream
2 eggs
3-4 cloves of garlic
parsley leaves
salt
vinegar or lemon
Preparare:
Preparation:
Pieptul de pui se fierbe. Se ia spuma. Se curăţă
legumele, se taie bucăţi mari şi se adaugă în
oală.
Se lasă totul să fiarbă. Apoi se taie pieptul de
pui în fâşii subţiri, legumele se trec printr-o
sită şi totul se pune înapoi în oală.
Se lasă 5 minute să se racorească puţin. Se bat
bine ouăle cu smântâna, se adaugă un polonic
de supă. Se toarnă totul în oală şi se amestecă
bine.
Se pisează usturoiul şi se adaugă în oală. Sare
şi oţet se pun după gust (oţetul se poate pune
când se serveşte). Se ia de pe foc şi se adaugă
la sfârşit frunze de pătrunjel tăiate mărunt.
The chicken breast is placed in boiling water.
Take the foam out continuously while boiling.
Clean the vegetables, cut them into large pieces and add them to the pot.
Let everything boil until it is soft. Then the
chicken is cut into thin strips, the vegetables
are passed through a sieve, and everything is
put back into the pot.
Leave for 5 minutes to cool down a little. Beat
the eggs well with the cream, add a ladle of
soup. Then pour it into the pot and mix well.
Crush garlic and add to the pot. Add salt and
vinegar to taste (vinegar can be added when
serving the plate). Take pot from heat and
finally add chopped parsley leaves.
BORŞ MOLDOVENESC
CIORBA RĂDĂUŢEANĂ
MOLDAVIAN BORTSCH
CHICKEN SOUR SOUP
75
Ingrediente:
Zeama
1 găină ,
1 litru borş
1 ou
100 ml smântână
sare, piper (după gust)
zarzavat: ceapă, morcov, ţelină, păstârnac,
pătrunjel
Tăiţei
200 g făină grâu
2 ouă
sare
leuştean, pătrunjel, mărar
Ingredients:
Soup
1 hen
1 litre of borsht
1 egg
100 ml cream
salt, pepper
vegetables: onion, carrot, celery, parsnip,
parsley
noodles
200 g wheat flour
2 eggs
salt
lovage, parsley, dill
Preparare:
Preparation:
Zeama:
Se curăţă găina, se taie bucăţi (se dau deoparte
tacâmurile, măruntaiele) se pune la fiert.
Se spumuieşte fiertura. Se curăţă zarzavatul (ceapa
se lasă întreagă, restul se taie bucăţi mari) şi se pune
lângă găină la fiert îndelungat, acoperit, aproximativ
două ore. Se fac tăiţeii – se amestecă făina, ouăle,
sarea cu puţină apă, până iese un aluat elastic. Se
întinde aluatul, cât se poate de subţire, se taie tăiţeii.
Dacă a fiert găina iar carnea, deşi e încă tare se va
desprinde în curând de pe oase, se pune la fiert,
zece minute, se adaugă tăiţeii. Se toacă verdeaţa. Se
potriveşte zeama de sare şi piper, se toarnă borşul –
să clocotească un pic – apoi se varsă smântâna cu ou
şi se presară verdeaţă.
Soup:
Clean the hen, cut it into pieces (remove the claws
and entrails), set it to boil.
Skim the scum off the boiling water. Clean the vegetables (chop the vegetables, excepting the onion,
into large pieces) and add it to the pot to boil with
the hen; cover the pot and leave it to boil for at least
two hours.
Make the noodles — mix the flour, eggs, and salt
with a little water, until you get an elastic dough. Roll
the dough as thin as possible, cut it into noodles.
If the hen has boiled, and the meat, although it is
still firm, will soon separate from the bones, add the
noodles to boil for ten minutes.
Chop the parsley. Add salt and pepper to the soup,
pour in the borsht - let it bubble for a little – then
pour in the cream with an egg and sprinkle the
chopped parsley.
Tăiţei:
Amestecaţi făina cu laptele. Adăugaţi ouăle şi sarea.
Topiţi untul într-o tigaie. Adăugaţi aluatul, acoperiţi-l
cu un capac şi prăjiţi-l la foc mic.
Când s-a întărit şi a căpătat o culoare maronie, luaţi
de pe foc şi tăiaţi sub formă de tăiţei.
Se pun în borş sau musaca sau alte feluri de mâncare
moldoveneşti pe bază de paste.
76
Noodles:
Mix the flour with the milk. Then add the eggs and
salt. Melt the butter in a frying pan. Add the dough,
cover the pan, and fry it over low heat. When it has
hardened and browned a little, remove the dough
and cut it into noodles.
Put them in a borsht or moussaka, or other Moldavian pasta dishes.
Ingrediente:
Ingredients:
1 castron mare cu urzici
2 ouă
1 cană cu lapte
1 litru de borş
1 lingură de făină
3 linguri untdelemn
leuştean
sare
zarzavat: ceapă, morcov, păstârnac, ţelină,
pătrunjel
1 large bowl of nettles
2 eggs
1 cup of milk
1 litre of borsht
1 spoon of flour
3 spoons of olive oil
lovage
salt
vegetables: onion, carrot , parsnip, celery
root, parsley
Preparare:
Preparation:
Se curăţă urzicile, se rup frunzele de codiţe şi
se pun 10 minute la fiert în 1 litru apă. Zarzavatul se toacă şi se pune la călit. Când s-anmuiat se scoate cu supiera şi se pune peste
urzici, lăsându-le să clocotească.
Se pune borşul la fiert, separat. Se bate laptele cu 2 ouă. În uleiul rămas se pune făina
la rumenit, se stinge cu lapte. Se adaugã la
ciorbã borşul şi laptele cu fãina, se lasă să
clocotească 5 minute.
Se toacă leuşteanul. Ciorba se potriveşte de
sare, se presară leuşteanul.
Clean the nettles, removing the leaves from
the stalks, and boil for 10 minutes in 1 litre of
water. Chop the vegetables and stew them.
When they have softened, remove them with
a slotted spoon, add them to the nettles, and
bring to the boil.
Boil the borsht separately. Whisk the milk with
2 eggs. Brown the flour in the remaining oil
and quench it with milk. Add the borsht and
milk and flour to the soup, and leave to boil
for 5 minutes.
Chop the lovage. Add salt and sprinkle lovage.
BORŞ CU TĂIŢEI
BORŞ DE URZICI
NOODLE BORSHT
NETTLE BORSHT
77
78
Ingrediente:
Ingredients:
1 ceapă
1 pătrunjel
1 păstârnac
1 morcov
1 ţelină
1 1 borş
1 ardei gras
2 roşii
1 legătură leuştean
2 cartofi
sare, piper
1 kg peşti de un deget: porcuşori, obleţi,
cleniţori, cărăţei etc.
1 onion,
1 parsley root
1 parsnip
1 carrot,
1 celery root
1 litre borsht (borş)
1 pepper
2 tomatoes
1 bunch lovage
2 potatoes
salt, pepper
1 kg small fish: gudgeon, bleak, small daces,
small crucians and so on.
Preparare:
Preparation:
Se pregătesc zarzavatul şi legumele, se taie
bucăţi mari şi se pun la fiert în apa cu sare.
Se curăţă peştişorii de maţe, solzi nu au.
Când vegetalele au fiert, se pun şi peştii să
undească, 10 minute maximum, că-s fragezi.
Se toacă leuştean, se presară peste fiertură şi
se serveşte.
Diferenţa dintre borş şi ciorbă pare să fie
nesemnificativă (când zeama e acrită cu mult
borş – cam 1 litru – moldovenii îi spun desigur,
borş; când e mai puţin borş, 1 pahar sau 1
ceaşcă, oltenii îi spun ciorbă).
Prepare vegetables and greens (it doesn’t
matter how many they are), cut into big pieces
and put them to boil in salty water. Remove
the small fish organs squeezing them between
fingers, they do not have scales.
When the vegetables are ready, add the small
fish to boil a little, for maximum 10 minutes,
because they are very soft. Chop the lovage,
add it to the soup and serve.
The difference between borş and ciorbă
seems to be insignificant ( when a lot of borş
- about 1 l – is added to the soup, the Moldavians are calling it, of course, borş; when there
is less borş - a glass or a cup - the people from
Oltenia are calling it ciorbă).
Ingrediente:
Ingredients:
3 kg tărâţe de grâu,
250 g de pâine neagră (integrală),
1 kg de porumb,
2 bucăţi de cărbune,
9 litri de apa,
500 g de tărâţe acrite de la un borş anterior
frunze de cireş
3 kg wheat bran
250 g black bread (wholemeal)
1 kg maize
2 pieces of coal
9 litres of water
500 g bran soured by another borsht
cherry leaves
Preparare:
Preparation:
Se amestecă 250 g de tărâţe, 150 g de mărar,
şi 1 litru de apă rece cu 500 g de pâine
integrală sau neagră, în stare proaspătă . Se
lasă la dospit pentru 10-12 ore dacă nu există
tărâţe acrite.
Se pune apa la fiert.
Într-un borcan de sticlă, sau, mai bine într-un
vas din stejar de 12 litri, , se amestecă tărâţele
de grâu şi porumb. Se înmoaie cu apă rece.
Apoi se toarnă apa fierbinte. Se amestecă. Se
lasă să se răcească.
Când apa este călduţă, se adaugă tărâţele fermentate, pâinea neagră, cărbunii, şi frunzele
de cireş (le împrumută aroma).
Dacă îl lăsaţi într-un loc cald, borşul va fi gata
într-o zi şi o noapte.
Obicei: În prima zi a Postului Mare, tărâţea
este scoasă la fermentat. În jurul butoiului,
sunt exprimate vrăji şi sunt făcute gesturi
magice, sunt rostite formule fermecate pentru
a asigura puritatea şi puterea vindecătoare a
borşului pentru organismul uman care iese din
iarnă.
Mix 250 g of bran, 150 g of dill, and 1 litre of
cold water with 500 g of black, hard, fresh
wholemeal bread. Leave to leaven for 10-12
hours and there’s your soured bran.
Put the water to the boil.
In a glass jar, or, better still, a 12-litre oak cask,
mix the wheat bran and the maize. Wet with
cold water. Then pour in the boiling water. Stir.
Leave to cool.
When the water is lukewarm, add the fermented bran, black bread, coals, and cherry leaves
(they lend aroma).
If you leave it in a warm place, the borsht will
be ready in a day and a night.
Custom : On the first day of Lent, the bran is
put out to ferment. Around the cask, spells
are cast and magical gestures made, enchanted formulas are uttered to ensure the purity
and the healing power of the borsht as the
human body emerges from winter.
BORŞ DE CHITICI
BORŞ
SOUR SOUP FROM SMALL FISH
BORSHT
79
80
Eterna dorinţă a omului de a cunoaşte ordinea
prestabilită a vieţii şi de a căpăta bunăvoinţa
divină se exprimă la români şi prin invitarea
la masă a divinităţilor destinului. Aceasta este
o masă specială care se aşează special pentru
ursitoare la câteva zile dupa naşterea copilului.
Man’s constant wish to know the pre-established evolution of life and to gain the benevolence of the divine forces is expressed by
Romanian people also by inviting at a meal
the divinities of destiny. This is a special meal
which is laid especially for the Fate Sisters, a
few days after the baby’s birth.
Legenda spune că ursitoarele, reprezentări
mitologice feminine care determină destinul
oamenilor, pot fi influenţate printr-un dar
de forma unei mese bogate. Această tradiţie
reflectă încercarea oamenilor de a găsi o
cale de comunicare cu sacrul, de a căpta
bunăvoinţa divinităţii.
The legend says that the Fate Sisters, female
mythological entities that establish people’s
destiny, can be influenced through this meal
which is like a gift. This tradition reflects
people’s attempt to find a way to communicate with the divine, to win its benevolence.
Masa ursitoarelor trebuie să conţină alimente care au o valoare simbolistică accentuată
precum : pâine, sare, miere, făină, grâu, apă,
vin şi preparate din carne. Conform acestei
legende, ursitoarele se hrănesc cu ,,carne din
furat” şi din această cauză mâncarea din carne
trebuie să fie deosebit de apetisantă. O astfel
de mâncare ce poate fi oferită ursitoarelor
este şi vestita tochitură moldovenească.
The meal of the Fate Sisters should contain
products with strong symbolic value, such as:
bread, salt, honey, flour, wheat, water and
meat products. According to this legend, the
Fate Sisters eat “stolen” meat and for this reason the meat products should be extremely
appealing. Among such food that can be served to the Fate Sisters is the famous Moldavian chopped meat stew (Tochitura).
Ingrediente:
Ingredients:
500 g carne de porc (pulpa)
250 g cârnaţi afumaţi
250 g ficat porc
1-2 rinichi porc
300 g telemea oi
3-4 linguri untură
5 ouă
sare, piper
10 căţei de usturoi (sau mai mult dacă vă
place)
500 g of pork (leg)
250 g of smoked sausages
250 g of pork liver
1-2 pork kidneys
300 g of salted ewe’s cheese
3-4 spoons of lards
5 eggs
salt, pepper
10 cloves of garlic (or more, if you like)
Preparare:
Preparation:
Se curăţă rinichii. Se taie carnea în bucăţi mici.
Se încinge untura şi se pune carnea la rumenit.
Se fac 5 ochiuri romaneşti ( ochiuri fierte). Se
rade brânza.
Când s-a rumenit carnea se adaugă usturoiul
şi se mai lasă puţin la prăjit.
Se sărează, se piperează şi se pune în 5 farfurii.
Se aşează câte un ou pe fiecare farfurie, peste
carne şi se îmbracă în brânză rasă.
Clean the kidneys. Cut all the meat into pieces. Heat the oil, brown the meat, poach the
five eggs, grate the cheese.
When the meat has browned, add the garlic,
and let it sizzle some more; Add salt and pepper; serve on five plates; put one egg on each
plate, over the meat and garnish with grated
cheese.
MASA URSITOARELOR. TOCHITURA
TOCHITURĂ ROMÂNEASCĂ
THE MEAL OF THE FATE SISTERS. ROMANIAN STEW
ROMANIAN STEW
81
82
Ingrediente:
Ingredients:
2 kg cartofi
3-4 cepe
3 linguri untură
1 varză murată
1 căpăţână usturoi
1 lingură ulei
1,5 kg carne grasă de purcel (tânăr, dar nu de
lapte)
500 g costiţă afumată, bine împănată
sare, piper, cimbru, paprică
2 kg. potatoes
3 – 4 onions
3 tbsp lard
1 pickled cabbage
1 head of garlic
1 tbsp of oil
1,5 kg fat pork (piglet, but not suckling)
Preparare:
Preparation:
Carnea şi costiţa se taie îm bucăţi şi se prăjesc
în untură încinsă.
Cartofii se pun la fiert în coajă.
Ceapa se taie peştişori.
Usturoiul se pisează pastă.
Când cartofii sunt aproape gata, dar încă
cleioşi, se curăţă, se taie felii şi se pun la prăjit
în untură, împreună cu ceapa, câteva minute;
apoi, se lasă să aştepte (acoperiţi, să nu se
răcească).
Varza se toacă fideluţă şi se freacă cu boia şi
ulei.
Carnea fiind rumenită, se toarnă usturoiul, se
mai lasă două clocote, se sărează-piperează şi
se scoate pe un platou.
În untura încinsă se răstoarnă varza, se
suceşte de câteva ori, să se călească uşor.
Pe platou se aranjează, lângă carne, cartofii şi
varza, şi se presară cimbru praf.
Cut the meat and bacon into pieces, rub them
with thyme and paprika and fry in hot oil.
Boil the potatoes in their skins.
Cut the onion into little fishes
Pound the garlic into a paste.
Once browned and crispy, quench the meat
and bacon with water and wine, and leave
them to float until they soften.
When the potatoes are almost ready, but still
sticky, wash them, salt them, and fry them in
the oil with the onion for a few minutes; then
put them to one side and cover them to keep
them warm.
Wash the cabbage well, chop it finely, rub it
with thyme, paprika and oil, and then stew it.
Has the water boiled dry and the meat sauce
thickened? Perfect, now take the lid off, so
that it can brown, then pour in the garlic,
bring it to the boil add salt and pepper, and
put it on the plate.
Pour the cabbage into the hot oil, turn a few
times, to absorb the aroma and the taste.
Arrange the potatoes and the cabbage on the
plate next to the meat, sprinkle some dried
thyme on top.
500 g. smoked, fatty bacon
salt, pepper, thyme, paprika
Sărbătoarea Naşterii Domnului Iisus Hristos,
Crăciunul, reprezintă pentru poporul român
(în special cel Creştin Ortodox) un prilej
de mare bucurie. După postul Crăciunului,
perioadă de înfrânare atât trupească cât şi
spirituală, dezlegare la mâncare de dulce
aduce după sine numeroase obiceiuri şi un
belşug de preparate din carne de porc şi dulciuri de sărbătoare. Tăierea porcului se face
în ziua de Ignat. Din carne de porc, pentru
praznicul Crăciunului, se prepară slănină,
cârnaţi, caltaboşi, tobă, sarmale, friptură de
porc, ciorbă de oase. Dulciurile care sfârşesc
masa de sărbătoare, sau cu care sunt omeniţi
oaspeţii care calcă pragul casei şi colindătorii
sunt: cozonacul, plăcinta şi lipiile. Toate aceste
preparate prezintă diversificări în funcţie de
zona etnografică şi sunt însoţite de băuturi
specifice fiecărei zone.
The celebration of Jesus Christ’s birth, Christmas, represents for the Romanian people (especially for the Orthodox- Christian ones) an
occasion for great rejoice. After the Advent,
period of both carnal and spiritual abstinence,
comes a moment when people are free to
eat whatever they please, a moment which
brings along a large number of customs and
an abundance of pork products and all kinds
of traditional sweets. The pig is cut on Saint
Ignatius’s Day. From pork, are prepared for the
Christmas feast products like: bacon, sausages, black pudding (caltabos), thick sausage
(toba), stuffed cabbage (sarmale), pork stake,
bones soup. At the end of the meal, the traditional sweets which are served to guests and
carol singers are: pound cakes, pies and flat
loafs of bread.
TOCANĂ ŢĂRĂNEASCĂ DE PURCEL
MANCARURI TRADITIONALE DE CRACIUN. SARMALE
PESANT PIGLET STEW
TRADITIONAL CHRISTMAS DISHES: SARMALE
83
Ingrediente:
Ingredients:
Umplutura:
500 g carne tocată de porc
500 g carne tocată de miel
4 linguri de orez
2 cepe tăiate şi undite
2 linguri de untură
sare, piper, mărar tocat
Filling:
500 g minced pork
500 g minced lamb
4 spoons of rice
2 chopped and stewed onions
2 spoons of lard
salt, pepper, chopped dill
Sosul:
1 lingură de untură
1 l de borş (sau suficient cât să acopere sarmalele)
1 cană de bulion (sau suc de roşii sau 1 kg de
roşii proaspete)
Varza:
1 varză murată – frunzele din exterior se folosesc pentru sarmale, restul se toacă mărunt cu
cimbru
84
Sauce:
1 spoon of lard
1 litre of borsht ( or enough to cover the
sarmale)
1 cup of tomato paste( or 1 can of tomatoes
sauce, or 1 kg of fresh tomatoes)
Cabbage:
1 sour Cabbage – the outer leaves for the sarmale and the rest chopped finely with
thyme
Preparare:
Preparation:
Sărmăluţele moldoveneşti se fac cât mai mici
si mai îndesate, din cărnuri felurite.
Se pun în oala de lut etaje de sarmale împărţite cu straturi de varză şi câte o
rămurică de cimbru.
Ultimul strat este de varză.
Se ţin în cuptor sau pe marginea plitei minim
3-4 ore.
Se oferă cu mămăliguţă şi smântână.
Moldavian cabbage rolls are both smaller and
stuffed tighter than other cabbage rolls. They
are prepared with various meats
Mix the ingredients for the filling and stuff the
cabbage leaves. Fold the leaves tightly around
the filling and roll them into Sarmale.
Fill the rolls in layers of rolls and cabbage into
an earthenware pot. Put the thyme in between the layers. The last layer should consist
of cabbage.
Prepare the sauce and pour it over the stuffed
cabbage and the cabbage until everything is
covered.
The Sarmale should stay in the oven or on the
hob for at least 3 - 4 hours.
Sarmale is offered with polenta and cream.
Ingrediente:
Ingredients:
1 cocoş tăiat bucăţi
1-2 cepe
1 lingura de sare
1 căpăţâna de usturoi
1-2 pliculeţe de gelatină
1 chopped chicken
1-2 onions
1 tsp of salt
1 bulb of garlic
1-2 envelopes of gelatine
Preparare:
Preparation:
Fierbeţi carnea la foc mic, cu sare si ceapa,
până când se desprinde de pe oase. Adăugaţi
gelatina. Puneţi carnea într-un castron. Pisaţi
usturoiul si adăugaţi-l în zeama de la carne.
Turnaţi zeama peste carne. Lăsaţi într-un loc
rece să se întărească.
Simmer the pieces of chicken with salt and
onion until the flesh falls off the bones. Remove the bones. Add the gelatine. Place the
meat in a dish. Grind the garlic into a paste
and mix it with the chicken broth. Pour it in
the dish over the meat. Leave in a cool place
to solidify.
SARMALE MOLDOVENEŞTI
RĂCITURĂ DE COCOŞ
MOLDAVIAN SARMALE
JELLIED CHICKEN
85
86
Ingrediente:
Ingredients:
1 pui
100 g unt
200 ml smântână
1 legătură de mărar
sare, după gust
1 chicken
100 g butter
200 ml cream
1 bunch of dill
salt, to your taste
Preparare:
Preparation:
Puiul se taie bucăţi şi se pune la făcut în unt.
Când s-a rumenit puţin, se stinge cu apă, se
acoperă şi se lasă să năduşească pe foc mic.
Se toacă mărarul.
Se desface smântâna în puţină apă.
Când puiul s-a frăgezit pe jumătate, se
sărează, se toarnă smântână şi se dă cratiţa
la cuptor, tot acoperită, să se desăvârşească,
vreo jumătate de oră.
Se scoate mâncarea, se presară mărar, se
amestecă uşor, mai bună nu poate fi.
Cut the chicken into pieces and roast in butter.
When the chicken starts browning add some
water to the roast, cover and allow to simmer
at a low temperature. Chop the dill and add a
little water to the cream. Cover the saucepan
with a lid.
When the chicken is halfway tender add salt,
pour the cream, cover it with a lid and let
everything simmer for about half an hour.
Remove the food, sprinkle with dill, stir gently.
Pastele este una dintre cele mai mari sărbători
religioase ortodoxe. Meniul de Paşti este format din reţete tradiţionale, printre care ouăle
vopsite, mancarea din miel si pasca sunt cele
mai cunoscute.
Easter is one of the most important Orthodox
holidays. The Easter menu contains traditional
recipes, among which the painted eggs, the
lamb-based dishes and the “pasca” are the
most famous.
Pasca este o prăjitură care se pregăteste
doar de Paşte şi se coace în Vinerea Mare.
Pasca poate avea o formă rotundă (care
aminteşte de scutecele copilului Isus-Hristos)
sau dreptunghiulară (precum este şi Sfântul
Mormânt).
Referitor la pască, legenda spune că, în timp
ce predica împreuna cu apostolii, Iisus a fost
găzduit de un om foarte primitor, care le-a pus
în traistă, la plecare, pâine pentru drum fără
ştirea lor. Întrebându-l pe Hristos când va fi
Paştele, Mântuitorul le-a spus că atunci când
vor găsi pâine în traistă. Căutând, apostolii au
găsit în traistă ce le pusese acel om. De atunci
coc femeile pasca în ajunul Paştelui.
Pasca (Easter Cake) is a dessert only for Easter
and is cooked on Good Friday. The “Pasca”
can have a round shape (reminding of the
swaddling clothes of the baby Jesus Christ) or
rectangular (just like the Holy Grave).
With respect to the pasca, the legend says
that, while Jesus was preaching along with His
apostles, He was hosted by a very good man,
who put bred into their bags when they left,
but without their knowledge. Asking Jesus
Christ when Easter will be, The Messiah told
them that Easter will be when they will find
bread in their bags. Searching, the apostles found in their bags what that man had
put. Since then, women have been cooking
“pasca” in the Easter eve.
Se pregăteşte în mod special o pască ce se
duce în noaptea de Înviere la biserică pentru
a fi sfinţită de preot împreună cu ouă roşii şi
cozonac. A doua zi dimineaţă toţi ai casei se
spală pe faţă cu apa în care a stat un ou înroşit
şi un ban . Oul se pune pentru a fi rumeni în
obraz şi sănătoşi precum oul înroşit iar banul
se pune pentru a avea spor la bani în anul
următor. După acest ceremonial toţi ai casei
mănâncă pască sfinţită.
A special pasca is prepared in order to be
taken to church on the midnight mass so as
to be blessed with holy water, along with red
eggs and pound cake. The next day, all the
members of the house will wash their faces
in a bowl in which there was a red egg and a
coin. The red egg is placed there in order to
make the cheeks red and healthy and the coin
symbolizes the richness of the following year.
After this ritual, all the members of the house
eat the sanctified pasca (Easter cake).
PUI CU SMÂNTÂNĂ
PAŞTELE LA ROMĂNI. PASCA
CHICKEN WITH SOUR CREAM
EASTER IN ROMANIA. PASCA (EASTER CAKE)
87
88
Ingrediente:
Ingrediente:
400 g zahăr tos, foarte vanilat
400 g brânză de vaci
100 g unt
100 ml smântână
2 gălbenuşuri
150 migdale măcinate
coaja de portocală rasă şi zaharisită, stafide,
după gust
400 g icing sugar
400 g cow‘s cheese
100 g butter
100 ml cream
2 egg yolks
150 ground almonds
grated and sugared orange rind, raisins, to
taste
Preparare:
Preparation:
Se freacă untul cremă.
Se freacă brânza cremă.
Se adaugă pe rând la unt, gălbenuşurile,
zahărul, smântâna, brânza, migdalele,
coaja de portocală, stafidele, frecând cu putere.
Se leagă strâns rezultatul într-un şervet curat,
se aşează pe un fund de lemn
înclinat, cu o greutate plată – 5-6 kg deasupra
(să-i scoată apa).
După opt – zece ore de stat la rece, se oferă
ornamentată de biscuiţi sau
pişcoturi
Mash the butter into a cream. Mash the cheese into
a cream. Add to the butter in turn: the egg yolks,
sugar, cream, cheese, almonds, orange rind, raisins,
mixing devotedly. Bunch the result into a clean
cloth, put it on a sloping wooden board with a 5-6
kg, weight on top, to squeeze out the water. After
eight-ten hours in a cool place, serve garnished with
biscuits or wafers.
We cannot call this cream barely coagulated (from
our Eastern memory) Romanian, but, if the JewishOrthodox recipe has, for centuries, been on all
far-eastern-trans-western-Easter tables as for the
Carpathians, can we ignore it?On Easter Sunday, if
two brothers younger than fifteen go eastwards
towards the setting sun and take of all their clothes,
and thus unclothed each peel linden bark with their
teeth, then that bark will be a cure-all; it will even be
able to prevent military conscription, but it is only
effective if those who go off eastwards do not speak
to each other or look back, neither when they are
going nor when they are coming back homewards.
Ingrediente:
Ingredients:
Aluat:
500 g făină
3 ouă
200 g unt
50 g zahăr
500 ml lapte
sare (după gust)
15 g drojdie
50 g unt (pentru uns tăvi şi platouri)
Umplutura:
500 g brânză de burduf (caş frământat cu sare,
telemea frământată)
2 ouă
Se freacă bine brânza cu ouăle.
Dough:
500g of flour
3 eggs
200g of butter
50g of sugar
500ml of milk
salt (to taste)
15g of yeast
50g of butter (for greasing)
Filling:
500g of burduf cheese (or mashed cow’s
cheese)
2 eggs
Preparare:
Preparation:
Drojdia se desface într-o căniţă cu ceva apă
călduţă, după care se amestecă cu 1 lingură
făină şi 1 linguriţă de zahăr; se lasă să crească
circa o jumate de oră. Se separă gălbenuşurile.
Peste restul făinii se toarnă drojdia, laptele
călduţ, gălbenuşurile, sarea şi zahărul; se
frământă bine un sfert de oră. Adăugaţi untul
topit şi călduţ, încorporat câte puţin, să se
incorporeze. Se lasă să crească, acoperit, 1-2
ore.
Dissolve the yeast in a cup of lukewarm water
and then mix with 1 tablespoon of flour and 1
teaspoon of sugar; leave it to rise for half an
hour
Separate the egg yolks
Pour the yeast, warm milk, egg yolks, salt and
sugar over the rest of the flour; knead it for a
quarter of an hour
Add the lukewarm, melted butter – cooled
little by little until it’s just right
Leave the dough to rise for 1-2 hours
Rub the cheese into the eggs
After the dough has risen, roll it into a tube
and cut it into pieces about the size of a small
apple
Grease a tin with butter
Roll each piece of dough to about ½ thickness
and fill them with a spoon of cheese
Lift the “skirts” of the dough over the cheese
and seal; leave them to breathe for another
half an hour
Glaze the pies with egg white, place them on
the greased tray and put them in the oven at a
medium heat for half an hour.
După ce a crescut aluatul, îl faci sul şi-l tai în
bucăţi cam cât un măr mic. Ungi un platou cu
unt. Întinzi fiecare bucată de aluat pe platou –
cam de o jumătate de degeţel grosime – şi le
umpli cu câte o lingură de brânză
Ridici „poalele“ aluatului peste brânză şi le
lipeşti; lasă-le să de odihneasca o jumătate
oră. Ungi o tavă cu unt, pui plăcintele, le ungi
bine cu albuş, le dai la cuptor la foc potrivit –
o jumătate de oră.
PASCA MOLDOVENEASCĂ
PLĂCINTE „POALE-N BRÂU„
MOLDAVIAN PASCA
“SKIRTS-UP”
89
Ingrediente:
1kg faina de buna calitate,
7 gălbenuşuri,
4 albuşuri,
1 cana mare de zahar,
1 pachet de unt sau mai mult,
2 linguri ulei,
esenţa rom,
50g drojdie,
zahar vanilat,
stafide, alune, nuci, rahat,
1 lingura sare,
jumătate litru de lapte sau mai mult
Preparare:
Sfat: cozonacul trebuie făcut într-o cameră cât mai
caldă.
Dizolvaţi drojdia într-o ceaşcă cu lapte cald şi o
linguriţă de zahar apoi lăsaţi amestecul să prindă
viaţă. Intr-o cratiţă încălziţi 2 linguri de faina cu o
ceaşcă de lapte fiert, amestecând bine să nu se facă
deloc cocoloaşe. Când s-a mai răcit se amestecă
cu drojdia şi se bate bine. Presăraţi făina şi lăsaţi să
crească. Bateţi gălbenuşurile cu sare mai întâi, apoi
puneţi puţin câte puţin zaharul pana se obţine o spuma. Bateţi albuşurile spuma. Topiţi untul. După ce
a crescut plămădeala, frământaţi cu restul de faina
şi gălbenuşurile, o ceaşcă de lapte cald şi albuşurile
jumătate de ora. Când aluatul a prins forma,
adăugaţi uleiul, zaharul vanilat si, puţin cate puţin,
untul topit, apoi frământaţi. Daca aluatul este prea
tare, mai adăugaţi lapte sa devina mai moale. Lăsaţi
aluatul sa crească 2-3 ore intr-un loc uscat şi cald.
Ungeţi tăvile cu grăsime. Ungeţi-vă mâinile cu unt
şi rupeţi bucăţi de aluat (cat sa umpleţi o jumătate
de tavă. Întindeţi-le, împletiţi-le şi modelaţi-le. Lăsaţi
să mai crească o jumătate de oră, ungeţi cu ou şi
presăraţi alune, nuci mărunţite, stafide şi rahat.
Puneţi tăvile în cuptor şi lăsaţi la foc potrivit cam o
oră.
90
Ingredients:
1 kg good flour
7 egg yolks
4 egg whites
1 large cup of sugar
1 packet of butter or more
2 spoons of oil
1 tsp of rum
50 g yeast
vanilla sugar
raisins, walnuts, hazelnuts
Turkish delight
1 spoon of salt
half a litre of milk or more
Preparation:
Tip: cozonac should be made în a room as warm as
possible
Dissolve the yeast in a cup of warm milk and one
teaspoon of sugar and leave the mixture to come to
life.
In a pan, heat 2 spoons of flour with 1 cup of boiled
milk, mixing well, so as to prevent lumps. When it
has cooled enough not to scald the hand, mix in the
yeast and beat thoroughly. Sprinkle with flour and
leave to one side to breathe and rise. Beat the egg
yolks with salt first of all, then sugar, pouring it in
little by little until frothy cream results. Beat the egg
whites into froth. Melt the butter. After the leaven
has risen, knead it with the remaining flour and egg
yolks, 1 cup of warm milk, and the egg whites, for
half an hour. When the dough has taken shape, add
the oil, vanilla sugar and, little by little, the melted
butter, and knead. If the dough is too hard, add
some more milk to soften it. Leave the dough to rise
for 2-3 hours in a dry, warm place. Grease the trays
with butter. Grease your hand with butter and tear
off pieces of dough (enough to fill half a baking tray).
Stretch them, plait them and mould them. Leave to
rise for another half an hour, glaze with an egg and
sprinkle with raisins, walnuts, hazelnuts, and Turkish
delight. Place in the oven and leave for about an
hour at a suitable heat.
Ingrediente:
Ingredients:
1 kg grâu
500g zahar
1 linguriţă coajă lămâie
1 linguriţă coajă portocala
1 linguriţă zahăr vanilat
puţina scorţişoară
500g nuci tocate mărunt
1 kg of wheat
500 g sugar
1 teaspoon of grated lemon peel
1 teaspoon of grated orange peel
1 teaspoon of vanilla sugar
1 pinch of cinnamon
500 g finely ground walnuts
Preparare:
Preparation:
Se spală grâul de câteva ori în apa rece şi o
data în apa calda. Se fierbe în 2 litri de apa, La
foc foarte mic, intr-o oala acoperita. Se mesteca din când în când, să nu se lipească. Când
este fiert, se acoperă cu o pânză şi se lasă la
răcit. Se scurge zeama, daca este, se adaugă
zahăr, coaja de lămâie şi portocală, nucile,
zahăr vanilat şi un praf de sare. Se amestecă
până se obţine o pastă. Se modelează într-o
formă rotundă pe o tavă. Se presară deasupra
zahăr, scorţişoară şi nuci tocate fin.
Wash the wheat several times in cold water
and once in warm water. Boil in 2 litres of
water, over a very low flame, in a covered pot.
Stir from time to time so that it will not stick.
When the grains have softened, cover with
a cloth and leave it to cool for 3 or 4 hours.
Drain, if the case, add sugar, walnuts, lemon
and orange peel, vanilla sugar and a little
salt. Knead into a soft paste. Make a rounded
heap on a tray. Dust with sugar, cinnamon and
finely grounded walnuts.
COZONAC
COLIVA
”COZONAC”
KOLIVO
91
Ingrediente:
Ingredients:
6 ouă
250 ml smântână
150 g făină
200 g mălai
50 g unt
25 g unt (pentru uns tava)
250 ml lapte
100 g pesmet fin
6 eggs
250 ml of sour cream
150 g of flour
200 g of maize
50 g of butter
25 g of butter (for greasing)
250 ml of milk
100 g of bread crumbs
1 tbsp of salt
1 kg cow’s cheese
1 kg brânză de vaci (sau jumatate de vaci şi
jumatate telemea puţin sărată)
92
Preparare:
Preparation:
Se frământă brânza până se face cremă.
Gălbenuşurile se separă şi se frământă cu
brânza.
Se toarnă smântâna, untul şi sarea şi se
frământă să iasă alifie.
Adaugă treptat mălaiul care a fost frecat bine
cu făină şi continuă să frămânţi.
Laşi aluatul să se odihnească.
Baţi bine albuşurile, până se face ca zăpada.
Ungi o tavă cu unt şi o presari cu pesmet.
Mash the cheese into cream.
Add the yolks.
Pour the sour cream, the butter and the salt
and knead them into cream.
Gradually add the maize which is previously
mixed with the flour and keep kneading.
Leave the dough to rest.
Whisk the whites until they stiffen.
Grease a tray with butter and sprinkle bread
crumbs.
Momentul de glorie al cofetăriei româneşti l-a
marcat apariţia Casei Capşa înfiinţată de celebrul cofetar Grigore Capşa, cu studii înalte la
Paris, ca elev al marelui Boissier. Toate reteţele
realizate de Capşa erau rezultatul unui talent ieşit din comun şi a unei creativităţi pe
măsură. Grigore Capşa preia idei de la marii
maeştri cofetari francezi şi crează produse
speciale cu ocazia unor evenimente speciale,
sau care purtau numele unor personalitati
importante din epoca. Aşa a aparut celebra
prajitura Joffre, realizată cu prilejul vizitei in
Romania a generalului Joffre.
Fraţii Capşa au vrut să marcheze importanţa
evenimentului realizând o prăjitură petit-four
specială în cinstea mareşalului, pe care au
hotarat să o denumeasca inspirat Joffre.
Prăjitura a avut un success nemaipomenit, i-a
placut maresalului, dar a placut şi românilor,
care au vrut o prajitura cât mai mare, astfel
apărând tortul Joffre.
The zenith of the Romanian sweetshop was
marked by the appearance of the Casa Capsa
(The house of Capsa), founded by the famous
pastry cooker Grigore Capsa, a man with a
high education, who graduated from Paris
and was the student of the great Boissier. All
the receipts made by Capsa were the results
of an outstanding talent of an equally extraordinary creativity. Grigore Capsa often made
special products for particular occasions, or
which bore the name of great personalities of
the era. In this way was introduced the Joffre
cookie, which was made on a special occasion
represented by the visit in Romania of the
French General Jofrre.
The cookie had an immense success, was
enjoyed by the marshal, but also by the Romanians, who wanted a bigger cookie, and thus
appeared the Joffre cake.
ALIVENCI
PRAJITURA ROMÂNEASCĂ ŞI TRADIŢIA RECENTĂ
ALIVENCI
ROMANIAN COOKIES AND THE RECENT TRADITION
93
Ingrediente:
Ingredients:
10 ouă
500 g margarină
100 g cacao
500 g zahar
125 ml apă
1 lingura făină
2 linguri pesmet fin
2 plicuri zahăr vanilat
esenţă de rom
10 eggs
500 g margarine
100 g cocoa
500 g sugar
125 ml water
1 spoon of flour
2 spoons of dried crust of bread (refined)
2 envelopes vanilla sugar
1 spoon of rum.
Preparare:
Preparation:
Se pun la fiert zahărul, cacaoa şi apa, se dau
în clocot cinci minute şi se lasă puţin la răcit.
In compoziţia caldă se adaugă pe rând toate
gălbenuşurile.Compoziţia se împarte în trei
părţi;
Blatul
O parte din compozitie se amestecă cu 1
lingură de faină cu vârf, 2 linguri de pesmet
cu vârf şi la sfârşit, de jos în sus cu albuşurile
bătute spumă, cu 2-3 linguri de zahăr.
Se răstoarnă intr-o cratiţă de 3 kg, unsă şi
tapetată şi se coace la foc potrivit spre mic.
După coacere, blatul se răstoarnă pe un platou.
Crema
Celelalte două părţi se amestecă cu margarina
şi se mixează foarte bine.Se adaugă 2-3 linguri
de zahăr, zăharul vanilat, esenţa de rom şi 3
linguri cacao (ness), se mixeaza foarte bine;
Se ţine la frigider o oră.
Glazura
Se topesc 50 g ciocolată cu o lingură de apă la
foc foarte slab; Se freaca cu 50 g zahar pana
devine o crema moale. Blatul se taie în două,
se pune crema între blaturi şi se aranjează în
forma dorită; Se acoperă cu glazura; Se taie în
câte porţii se doreşte.
Heat the sugar, the cocoa and the water, let
them boil for about five minutes and leave
them to cool for a while. On the hot mixture,
add one by one all the yolks. Divide the mixture in three parts.
The layer
Mingle a part of the mixture with one spoonful of flour, 2 spoonfuls of dried crust of
bread and, at the end, from bottom to top,
with whipped yolks and 2 or 3 tablespoons
of sugar. Then pour this into a bowl with a
capacity of 3 kg, greased and glazed and leave
it to cook at mild or low temperature. After
cooking it, put the layer on a plate.
The cream
Mingle with margarine the other two parts
and mix very well. Add 2-3 tablespoons of
sugar, add the vanilla sugar, the rum and 3
tablespoons of cocoa (ness) and mix very well.
Keep it in the refrigerator for an hour.
The glaze
Melt 50 g of chocolate with a tablespoon of
water at low temperature. Beat with 50 g of
sugar until it turns into a soft cream.
Cut the layer in two, put the cream between
the layers and arrange it into the desired
shape.
Cover with the glaze. Cut it into as many portions as necessary.
TORT JOFFRE
JOFFRE CAKE
94
Turkey
Uşak
The historical background of Usak goes
back to 5000 BC. This province, is
situated at the inner side of Western
Anatolia. Being closer to the central
region, rather than the Aegean, a typical
continental climate prevails in the area.
The most distinct characteristic of the
city is its location, constituting a pathway
between four different regions of Turkey,
namely the Marmara, Aegean, Central
Anatolian and the Mediterranean regions
THE FIRSTS AND DISTINGUISHING
FEATURES OF UŞAK
Uşak became province in 1953.Uşak with
means of access has a convenient geographical position.It takes place in the edge
of Central west Anatolia which forms a
gate between Aegean region and Central
Anatolia.The province area looks like a
wide tableland.Uşak in 2000 BC was in
the borders of in the west of the Hittites
country,later it became under the rule of
the Lydians.
- The first spinning mill.
- The first sugar factory.
- The first Anatolian city in which electrici
ty has been used for the first time.
- One of the first province in which railway
cross.
- The biggest gold seams of Turkey is in
UŞAK
BLANKETS IN UŞAK
Blankets produced in Turkey are sold in
55 countries in the world, including many
countries in Europe, Africa and South
Africa.
The Turkish blanket sector with a 25
million production quantity reached an
amount of US $350 million. As 98 percent
of the blanket productions in Turkey are
realized in Usak, 16-18 million of cotton
woven blankets are produced in Usak and
around 7 million pieces printed blankets
in plush look are produced in different
provinces. Usak became the center of the
blanket production
UŞAK
The center of the blanket production
96
97
- Usak is an important and lively weaving
center. High quality cotton cloth and bed
sheets are widely produced in the various
towns; and the carpets and kilims traditionally woven here are world famous, with
their many colors and beautiful motifs.
There are also picnicking areas and thermal centers in the region
THE HISTORICAL UŞAK HOUSES
CANYONS
CIRIT (THE GAME JERID)
- The historical houses in Uşak are generally built as two storey buildings.Also
there are single storey houses and three
storey houses in Uşak.
- The ground floor of the houses are arranged according to the daily life and the conditions of the winter as a result of careful
use of the house.
- There are canyons in the South and in
South-west part of Uşak because of the
geological structure of the region.
- The total length of the canyons which are
formed by Kazancı Stream and the River
Banaz are 75 km in Uluğbey Province.
- The Municipality of Uluğbey made the
architects to arrange the landshape of the
area with the held of the World Bank.
- The Antic City of Blaundus and these
canyons composes a very beautiful viewpoint.
- The Cirit with a horse is a short
which requires some different features
quickness,mastery of riding a horse and
the rider are inseperable parts of each
other.
- The Cirit with a horse is one of our
ancestors’ sport.We have to provide doing
of this sport according to our customs
and traditional manners so as to grow up
healthy and disciplined generations.Every
year, the public races are held on April in
our province.
EŞME KILIMS
Although antique carpets are world famous, today the provinceís weavers make
kilims instead of carpets. Kilims are associated first and foremost with the district of
Esme and the village of Takmak. The women of Takmak do not make kilims commercially, but only for the dowries of their
daughters or grandchildren. Esme on the
other hand has turned kilim weaving into
a commercial asset, and has held a kilim
festival every May. The sixty villages of the
district are all cashing in on the growing
popularity of kilims, and thanks to the
efforts of some entrepreneurs traditional
colors and designs have been revived.
98
THE ARCHEOLOGICAL MUSEUM OF UŞAK
- In 1970, the exhibition and arrangement
of the building was completed and on May
23rd, 1970, it was opened to service as
the Museum Directorate of Uşak.
The works in the other showcases are the
earthenware pots and glass - made works,
which have both remained from the Hellenistic and Roman Periods.
- In the other showcase of the hall, gold
jewelry, diadems, glass pots, coins belonging to every period, which are either
confiscated or provided by the citizens
and which are provided from rescue excavations performed by Uşak Museum are
located
CILANDIRAS BRIDGE
- The bridge the Banaz Creek,has been
built by Lydians on the king road for a water course Geçkili stones belongs to Rome
period of time.
- It is on the Banaz stream.
- It is in our Karahallı town.
- The length of its arch is 24 m,its depth is
17 m and its width is 1.75 m.
- Stones of the arch,adorned with chisel
are clamped into each other.
99
PIYAZ
BASI
A ÇOR
TARHAN
İZMİR K
SALATA
SALADS
102
PATLICAN SALATASI
EZME SALATA
ÇOBAN SALATASI
PİYAZ
BULGUR SALATASI (KISIR)
EGGPLANT SALAD
EZME SALAD SHEPHERD’S SALAD
DRY BEANS SALAD (PIYAZ)
BULGUR SALAD
102
103
104
105
106
ÇORBALAR
SOUPS
107
TARHANA ÇORBASI
PİRİNC ÇORBASI
BULGURLU YEŞİL MERCİMEK ÇORBASİ
EZOGELİN ÇORBASI
ŞEHRİYELİ TAVUK ÇORBASI
TARHANA SOUP
RICE SOUP
GREEN LENTIL SOUP WITH BULGUR
EZOGELIN SOUP
CHICKEN SOUP WITH VERMICELLI
107
108
109
110
111
ANA YEMEKLER
MAIN DISHES
112
İZMİR KÖFTE
KARNIYARIK
MANTARLI TAVUK SOTE
KEŞKEK
YAPRAK SARMASI
IZMIR KOFTE
112
STUFFED EGGPLANTS WITH
GROUND BEEF
113
CHICKEN SAUTE WITH MUSHROOMS114
KASHKEK
115
GRAPE LEAVES STUFFED WITH RICE 116
HAMUR IŞLERİ
CAKES
117
AÇMA POĞAÇA
POĞAÇA
ISPANAKLI BÖREK
ELMALI KURABİYE
HAVUÇLU KEK
SOFT TURKISH BAGEL
POGACA
BOREK WITH SPINACH
APPLE COOKIE
CARROT CAKE
117
118
119
120
121
TATLILAR
DESSERTS
122
BAKLAVA
İRMİK HELVASI
AŞURE
KÜNEFE
KABAK TATLISI
TURKISH BAKLAVA
SEMOLINA HALVAH
NOAH’S PUDDING
KUNEFE
SWEET PUMPKIN
122
123
124
125
126
ÖFTE
A
KOLAY POĞAÇ
100
101
Malzemeler:
Ingredients:
2 orta boy patlıcan
1-2 dolmalık biber (yeşil/kırmızı/sarı)
1 domates
1-2 diş sarımsak
¼ su bardağı zeytin yağı ( 50 ml)
½ limonun suyu
2-3 dal maydanoz
1 tatlı kaşığı tuz ( 5 ml)
2 medium-size eggplants
1-2 bell peppers (green,red,yellow)
1 tomato
1-2 cloves of garlic
¼ cup olive oil (50 ml)
½ lemon’s juice
2-3 sprigs parsley
1 tsp salt (5 ml)
Hazırlanışı:
Preparation:
Önce sosunu hazırlayın.Bir kabın içine limon
suyu,zeytin yağı ve dövülmüş sarımsağı alın.
Güzelce karıştırın.
Patlıcan ve biberi ocak üzerinde ya da fırına
vererek yumuşayıp kabuğundan ayrılana dek
közleyin.Arzu ederseniz domatesi de
közleyebilirsiniz.
Közledikten sora hepsinin kabuklarını soyun
ve küp küp doğrayın. Domatesi
közlemediyseni z direk doğrayın.
Hepsini sosun içine alın ve doğranmış
maydanozu ilave edin. Üzerine tuz serpin ve
tahta kaşıkla ezmeden karıştırın.
Servis tabağına alın ve arzu ederseniz
kıvırcık,roka gibi yeşilliklerle süsleyerek servis
yapın.
To prepare the sauce, place lemon juice, olive
oil and minced garlic in a wide bowl. Mix them
all.
Roast the eggplants and bell peppers over the
stove or in the oven till they get soft. If desired
roast the tomato too.
Then, remove the skins. Cut them all in cubes.
If you do not roast the tomato, also cut it into
cubes.
Place them into the sauce and add parsley.
Sprinkle with salt and stir slowly with a
wooden spoon making sure not to crush the
vegetables.
Take them over to a serving plate and if
desired serve with lettuce, arugula or other
greens.
PATLICAN SALATASI
EGGPLANT SALAD
102
Malzemeler:
Ingredients:
1 adet salatalık
1 yemek kaşığı nar suyu ( 15 ml)
4 adet domates
1 adet büyük soğan
½ dal maydanoz
½ tatlı kaşığı kırmızı biber (5 ml)
3 yemek kaşığı zeytin yağı (45 ml)
1 tatlı kaşığı sumak (5 ml)
½ limon suyu
1 çay kaşığı tuz (2 ml)
1 cucumber
1 tbsp pomegranate sauce (15 ml)
4 tomatoes
1 big onion
½ bunch parsley
½ tsp red crushed pepper (5 ml)
3 tbsp olive oil (45 ml)
1 tsp sumac (5 ml)
½ lemon (juice)
1 tsp salt ( 2 ml)
Hazırlanışı:
Preparation:
İlk olarak salatalığı ve domatesleri soyup küp
küp doğrayın,soğanı ve maydanozu da ince
ince kıyın ve orta boy bir kaseye koyun.
Nar sosunu bir kavanoza dökün ve yarım limon
suyunu, biberi, tuzu, yağı, sumak ekşisini de
ilave ederek kavanozun kapağını kapatıp iyice
çalkalayın.
Nar karışımını salatanın üzerine dökün ve
bunları karıştırın.
First peel and dice the cucumber and tomatoes ,chop finely the onion and parsley and put
all in a medium mixing bowl.
Pour pomegranate sauce in a jar, add the
juice of half a lemon, pepper, salt, olive oil,
sumac, and put the lid on it and shake well.
Drizzle the pomegranate mixture over the
salad and toss well.
EZME SALATA
EZME SALAD
103
Malzemeler:
Ingredients:
2 orta boy soğan
3 büyük boy domates
4 orta boy yeşil biber
2/4 Dal maydanoz
3 yemek kaşığı zeytin yağı (30 ml)
2 yemek kaşığı limon suyu
1 çay kaşığı tuz (2 ml)
2 medium size cucumbers
3 large size tomatoes
4 medium size green peppers
2/4 bunch parsley
3 tbsp olive oil (45 ml)
2 tbsp lemon juice (30 ml)
1 tsp salt (2 ml)
Hazırlanışı:
Preparation:
Sebzeleri yıkayıp, salatalığı soyun, yeşil biberin
saplarını ve çekirdeklerini çıkartın.
Soğan, yeşil biberi kalın, domates ve
salatalıkları küp şeklinde doğrayın.
Maydanozları ince ince kıyın.
Limon suyu ve tuzunu da ilave ederek salatayı
karıştırıp, servis edin.
Wash the vegetables, peel the cucumbers,
and remove stems and seeds of the green
peppers.
Chop the onions and the green peppers into
thick pieces and the tomatoes and the
cucumbers into cubes.
Finely chop the parsley.
Add lemon juice and salt to the salad.
Mix well and serve.
ÇOBAN SALATASI
SHEPHERD’S SALAD
104
Malzemeler:
Ingredients:
1 su bardağı fasulye (250 ml)
2 su bardağı su (500 ml)
1 orta boy soğan
1½ tatlı kaşığı tuz (5 ml)
1 dal maydanoz
1 orta boy yeşil biber
4 yemek kaşığı zeytin yağı (60 ml)
3 yemek kaşığı limon suyu (45 ml)
1 cup dry beans (250 ml)
2 cups water (500 ml)
1 medium size onion
1½ teaspoons salt (5 ml)
1 bunch parsley
1 medium size green pepper
4 tbsp olive oil (60 ml)
3 tbsp lemon juice (45 ml)
Hazırlanışı:
Preparation:
Kuru fasulyeleri yıkayıp ve bir gece önceden 2
su bardağı suya ıslatın.
Yumuşayıncaya kadar yaklaşık 35-40 dakika
pişirin.
Soğanları soyup yıkadıktan sonra yarım ay
şeklinde doğrayın.
Maydanozun ve biberin saplarını ayırdıktan
sonra ince ince kıyın.
Fasulyeleri sebzelere ilave edip, tuzunu da
ekleyipkarıştırın ve servis tabağına yerleştirin.
Wash the dry beans and soak overnight in 2
cups of water.
Cook for 35-40 minutes until tender.
Peel the onion, wash, and chop finely into half
moons.
Separate the parsley leaves, remove the stem
and seeds of the green pepper and chop both
finely.
Add the beans to the vegetables; add the salt
mix and place in a serving dish.
PIYAZ
DRY BEANS SALAD
105
Malzemeler:
Ingredients:
½ su bardağı köftelik bulgur (125 ml)
1 orta boy domates
4 yeşil soğan
1 yeşil biber
10 yaprak taze nane
1 su bardağı maydanoz ( 250 ml)
1 tatlı kaşığı tuz (5 ml)
1 yemek kaşığı domates salçası (15 ml)
1 yemek kaşığı biber salçası ( 15 ml)
2 yemek kaşığı nar ekşisi yada limon suyu (30
ml)
4-5 yemek kaşığı sızma zeytin yağı (75 ml)
½ cup Turkish bulgur, small grains (125 ml)
1 medium size tomato
4 green onions
1 green peppers
10 leaves of fresh mint
1 cup parsley (250 ml)
1 tsp salt 5 ml)
1 tbsp tomato paste (15 ml)
1 tbsp red pepper paste (15 ml)
2 tbsp pomegranate paste or lemon juice (30
ml)
5 tbsp extra virgin olive oil (75 ml)
Hazırlanışı:
Preparation:
İlk olarak bulguru yıkayıp süzün.
Sonra, geniş bir kaseye bulguru alıp üzerine
kaplayacak şekilde sıcak su dökün. 15-20
dakika dinlenmeye bırak.
Sonra suyunu süzüp birkaç defa bulguru
yıkayın.
Biberin tohumlarını çıkartın ve biberi,
domatesi, soğanları, taze nane yapraklarını ve
maydanozu küçük küçük doğrayın.
Bulguru, kırmızı biber salçasını ve domates
salçasını geniş bir kaseye yada geniş derin bir
tabağa koyun.
Hepsini birlikte yaklaşık 2-3 dakika yoğurun.
Tüm sebzeleri ve tuzuda ekleyip karıştırın.
Son olarak nar ekşisini ve zeytin yağını da
ekleyin.
Firstly wash bulgur and drain.
Then, place bulgur in large bowl and cover
with hot water. Let it stand for about 15-20
minutes.
Then, drain, wash and drain few times.
Discard the seeds of pepper and cut the
pepper, tomato, onions, leaves of fresh mint
and parsley in small pieces.
Place bulgur, red pepper paste and tomato
paste in a large bowl or large shallow plate.
Weigh down and knead them very well all
together for about 2-3 minutes.
Add the vegetables and mix well.
Add the sauce and mix.
BULGUR SALATASI (KISIR)
BULGUR SALAD
106
Malzemeler:
Ingredients:
3 yemek kaşığı tarhana(45 ml)
5 su bardağı su(1250 ml)
2 yemek kaşığı çiçek yağı (30 ml)
2 diş sarmısak
1 tatlı kaşığı tuz (5 ml)
1 yemek kaşığı domates salçası(15 ml)
1 tatlı kaşığı kuru nane (5 ml)
3 tbsp tarhana (45 ml)
5 cups water (1250 ml)
2 tbsp sun flower oil (30 ml)
2 cloves of garlic
1 tsp salt (5 ml)
1 tbsp tomato paste (15 ml)
1 tsp dried mint (5 ml)
Hazırlanışı:
Preparation:
Çiçek yağı,domates salçası ve naneyi
tencereye koyun.
Sarımsakları soyup ezdikten sonra tencereye
ilave edin. Yağ,domates salçası ve naneyi
kavurun. Tencereye önce suyu ve sonra
tarhanayı karıştırarak ilave edin.10 dakika
karıştıdıktan sonra tuzunu ekleyin. 10 dakika
daha kaynamaya bırakın.
Çorbayı sıcak servis yapın.
Put sun flower oil, tomato paste and pepper
mint in a pot.
Peel the garlic cloves, mash it and put them
into the pot.
Sauté sun flower oil, tomato paste and
mashed garlic.
Pour the water in the pot by mixing.
After 10 minutes of stirring, add salt.
Let it boil for 10 minutes.
Serve it hot.
Servis oneri:
Eğer arzu ederseniz tarhana çorbasını
haşlanmış nohutla ya da tereyağında
kızartılmış ekmek küpleriyle servis yapabilirsiniz.
Serve with:
cooked chickpeas and fried bread cubes in
butter
Bilgi:
Tarhana Çorbasının içerisindeki besinler ve
vitaminler sayesinde insan sağlığı ve
yaşamındaki herkes tarafından bilinmektedir.
Leziz bir çorba olmasının yanında sindirim
sistemi dahil bir çok hastalığa şifa olarak gösterilmektedir.
for information:
Everybody in Turkey knows that Tarhana Soup
has got so many benefits to the human health
and life. In addition to its being a delicious
soup, it is shown as a recovery for many
diseases including digestive system.
TARHANA ÇORBASI
TARHANA SOUP
107
Malzemeler:
Ingredients:
4 su bardağı su (1 l)
2 su bardağı et suyu (½ l)
⅓ su bardağı pirinç (75 ml)
1 çorba kaşığı tereyağı (15 ml)
1 çorba kaşığı domates salçası (15 ml)
2 dal maydanoz
1 tatlı kaşığı tuz (5 ml)
4 cups water (1 l)
2 cups of meat broth (½ l)
⅓ cup of rice (75 ml)
1 tbsp butter (15 ml)
1 tbsp tomato paste (15 ml)
2 stems of parsley
1 tsp salt (5 ml)
Hazırlanışı:
Preparation:
Pirinci yıkayıp su ve et suyunuda ilave ederek
bir tencereye koyun.
Çorbayı 15 dakika ya da daha fazla,pirinç
yumuşacınya kadar pişirin.
Tereyağı ve domates salçasını bir tavaya koyup
kavurun.
Kavrulmuş tereyağı ve domates salçasını
tencereye ilave edin.
Çorbayı 5 dakika daha pişirin.
Çorbayı üzerine kıyılmış maydanozları
koyduktan sonra servis yapın.
Wash the rice and put it into a pot with the
water, salt and the meat broth.
Let the soup cook for 15 or more minutes until
the rice softens.
Put the butter and tomato paste into a
saucepan and sauté.
Pour the sautéed butter and tomato paste
into the pot.
Cook the soup for 5 minutes.
Serve the soup after topping it with chopped
parsley.
PIRINÇ ÇORBASI
RICE SOUP
108
Malzemeler:
Ingredients:
1 su bardağı yeşil mercimek (250 ml)
1 orta boy soğan
3 yemek kaşığı bulgur (45 ml)
1 yemek kaşığı domates salçası (15 ml)
2 yemek kaşığı zeytin yağı (30 ml)
9 su bardağı su (2 l)
1 tatlı kaşığı tuz (5 ml)
1 tatlı kaşığı nane (5 ml)
1 cup green lentil (250 ml)
1 medium onion
3 tbsp bulgur (45 ml)
1 tbsp tomato paste (15 ml)
2 tbsp of olive oil (30 ml)
9 cups of water (2 l)
1 tsp salt (5 ml)
1 tsp dried mint (5 ml)
Hazırlanışı:
Preparation:
Soğanı soyup ince ince doğrayın.
Düdüklü tencereye zeytin yağı ve ince ince
kıyılmış soğanı koyup 3 dakika kavurun.
Domates salçasını ilave edip 2 dakika daha
karıştırarak kavurun.
Mercimeği ve bulguru yıkayıp süzün ve
tencereye ilave edin.
9 su bardğı suyu ,tuzu ve naneyi de ilave edin.
Çorbayı düdüklü tencerede 1 saat pişirin.
Peel the onion and chop finely.
Put olive oil and finely chopped onions into a
pressure cooker and sauté it for 3 minutes.
Add the tomato paste and sauté it for 2
minutes, stirring occasionally.
Wash the red lentils and bulgur, drain them
and add it to the pressure cooker.
Pour 9 water glasses of water, add salt and
mint.
Cook the soup for 1 hour in the pressure
cooker.
BULGURLU YEŞIL MERCIMEK ÇORBASI
GREEN LENTIL SOUP WITH BULGUR
109
Malzemeler:
⅔ su bardagı kırmızı mercimek (150 ml)
⅓ su bardağı pirinç (75 ml)
⅓ su bardağı ince bulgur (75 ml)
1 soğan
3 yemek kaşığı un (15 ml)
2 yemek kaşığı domates salçası (30 ml)
2 yemek kaşığı tereyağı (30 ml)
1 yemek kaşığı kuru nane (15 ml)
4 yemek kaşığı sıvı yağ (60 ml)
1 tatlı kaşığı pulbiber (5 ml)
2 su bardağı soğuk (½ l) + 6 su bardağı ılık su
(1500 ml)
1 tatlı kaşığı tuz (5 ml)
Ingredients:
⅔ cup red lentils (150 ml)
⅓ cup rice (75 ml)
⅓ cup extra fine bulgur (75 ml)
1 onion
1 tbsp flour (15 ml)
2 tbsp tomato paste (30 ml)
2 tbsp butter (30 ml)
1 tbsp dried mint (15 ml)
4 tbsp sun flower oil (60 ml)
1 tsp red pepper flakes (5 ml)
½ l cold + 1500 ml warm water
1 tsp salt to taste (5 ml)
Lemon wedges or lemon juice
Hazırlanışı:
Mercimeği,pirinci ve bulguru yıkayıp süzün ve hepsini birlikte geniş bir tencereye koyun.
6 su bardağı suyu ilave edin. Yüksek ateşte kaynamaya bırakın ve kapağını kapatıp kısık ateste hepsi
pişene dek yaklasik 20-30 dakika pişirin. Bu sırada
soğanı ince ince kıyıp küçük bir tencerede tereyağı,
sıvı yağ ve soganı soteleyin. Sonra, unu ilave edip
sararana dek kısık ateste cevirin. Domates salcasi,
nane ve pulbiberi ilave edin. Biraz daha cevirdikten
sonra 2 su bardagi soguk suyu ilave edin ve iyice
karıstırın. Un karışımı suyun icinde dagıldıktan sonra,
tencereye ilave edin ve iyice karıştırın. Tuzu ilave
edin. Arzu ettiginiz kıvama göre su ilavesi yapabilirsiniz. Corba kaynamaya baslayinca kapagını yarı aralık
bırakarak kısık ateste 10 dakika kadar pisirin.
Ezogelin Corbasi’ni servis tabaklarina alin ve uzerine
limon sikarak veya limon dilimleri ile servis yapın.
Preparation:
Wash and drain the red lentils, rice and bulgur
and place them in a large pot. Add 6 cups of
warm water. Bring to the boil over high heat.
Then close the lid and cook over low heat,
till all the grains are cooked (for about 20-30
minutes). Meanwhile, chop the onion finely
and put butter, sun flower oil and onions in
a saucepan. Sauté them over medium heat.
Then add flour and sauté till it turns yellow.
Stir in tomato paste, mint and red pepper
flakes. Cook for 2 minutes and add 2 cups
of cold water. Stir well to dissolve the flour
particles inside. And then, pour this mixture
inside the pot and add salt. You can add more
water to adjust the thickness as you desire.
Once the soup boils, close the lid halfway and
simmer over low heat for about 10 minutes.
Ladle Ezogelin Soup onto serving plates and
serve with lemon juice or lemon wedges.
Bilgi:
Ezogelin Çorbası ismini güzelliği dillere destan olan
fakat bahtı o kadar açık olmayan Gaziantep şehrinde
yaşamış bir gelinden alır.Ezo Gelin yaptığı talihsiz
evlilikler ,yakalandığı hastalıklar ve çektiği gurbet
acısı sebebiyje birçok öyküye konu olmuştur.Ezogelin
Çorbası da halk tarafından ona ithaf edilmiştir.
For information:
Ezogelin Soup takes its name from a bride
who had a legendary beauty but sorrowful
fortune and lived in Gaziantep. Ezo Gelin was
used as a topic in many stories on account of
her unlucky marriages, suffering diseases and
homesickness. And Ezogelin Soup was
dedicated to her by the public.
EZOGELİN ÇORBASI
EZOGELIN SOUP
110
Malzemeler:
Ingredients:
1 bütün tavuk budu yada 225 gr tavuk ğöğsü
8 su bardağı su (2 litre)
½ su bardağı tel şehriye (125 ml)
1 orta boy havuç,rendelenmiş
3 diş sarımsak, dilimlenmiş
2 tatlı kaşığı tuz (5 ml)
1 çay kaşığı karabiber (5 ml)
SOS:
1 yumurta,çırpılmış
2 yemek kaşığı limon suyu (30 ml)
1 whole chicken leg or 225 gr chicken breast
8 cups water ( 2 litre)
½ cup vermicelli (125 ml)
1 medium carrot,grated
3 gloves of garlic,sliced
1 tsp salt (10 ml)
½ tsp black pepper (5 ml)
Sauce :
1 egg ,beaten
2 tbsp lemon juice (30 ml)
Hazırlanışı:
Preparation:
Tavuğu ve 6 su bardağı suyu bir tencereye
koyun.
1 tatlı kaşığı tuzu da ekleyip pişene dek
kaynatın.
Tavuğu soğutun ve küçük parçalar halinde
doğrayın.
Tavuk suyuna havuçları ,sarımsağı ve 1 tatlı
kaşığı tuzu ilave edin ve orta ateşte kaynatın.
Tavuk suyu kaynamaya başlayınca tel şehriyeyi
ve tavuk parçalarını ekleyin .
8-10 dakika pişirin.
Ocağı kapattıktan sonra 10-15 dakika biraz
soğumasını bekleyin.
Derin bir kasede çırpılmış yumurta ile limon
suyunu karıştırın ve yavaşça karıştırarak
Şehriyeli Tavuk Çorbasına ilave edin.
Son olarak karabiberi serpin ve sıcak servis
yapın.
Place the chicken in a pot and add 6-8 cups of
water.
Add 1 tbsp of salt and boil until the chicken is
cooked.
Then, cool the chicken and cut into small
bite–sized pieces.
Add carrot,garlic and 1 tsp of salt to the
chicken broth you got before and cook over
medium heat.
When it boils, add vermicelli and chicken
pieces.
Simmer for 8-10 minutes.
Let it cool for a while.
Mix the beaten egg and lemon juice in a bowl
and slowly stir in to the Chicken Soup with
vermicelli.
Finally sprinkle black pepper on top and serve
warm.
ŞEHRİYELİ TAVUK ÇORBASI
CHICKEN SOUP WITH VERMICELLI
111
Malzemeler:
Köfte:
300g yarım yağlı kıyma
4 yemek kaşığı ekmek içi (60 ml)
1 orta boy soğan
1 diş sarımsak
¼ su bardağı maydanoz (50 ml)
1 yumurta
¼ tatlı kaşığı kimyon (1 ml)
¼ tatlı kaşığı kırmızı biber (1 ml)
¼ tatlı kaşığı karabiber (1 ml)
¼ tatlı kaşığı tuz (1 ml)
Kizartmak icin:
½ su bardağı ayçiçeği yağı (125 ml)
4 yemek kaşığı un (60 ml)
Sos:
2 büyük boy domates
1 yemek kaşığı tereyağı (15 ml)
1 yemek kaşığı salça (15 ml)
⅓ su bardağı su (75 ml)
1 çay kaşığı tuz (2 ml)
1 çay kaşığı kırmızı biber (2 ml)
1 adet yeşil biber
Ingredients:
For Kofte:
300 g medium ground beef
4 tbsp breadcrumbs (60 ml)
1 medium size onion
1 garlic clove
¼ cup parsley (50 ml)
1 egg
¼ tsp cumin (1 ml)
¼ tsp red pepper (1 ml)
¼ tsp black pepper (1 ml)
¼ tsp salt (1 ml)
For frying:
½ cup liquid oil (125 ml)
4 tbsp flour (60 ml)
For the sauce:
2 large tomato, peeled, seeds discarded, cut
in cubes
1 tbsp butter (15 ml)
1 tbsp crushed tomato, in a can (75 ml)
½ or ⅓ cup of water
salt, pepper
1 green pepper
Hazırlanışı:
İlk olarak soğanı rendeleyin,sarımsak ve maydanozu ince ince doğrayıp geniş bir kasede diğer köfte
malzemeleriyle birleştirdikten sonra yoğurun. Bu
karışımı 12 parçaya bölün ve her parçaya uzun şekil
verin Bir tavaya sıvı yağı koyup kızartın. Bir tabağa
unu döküp köfteleri unla yuvarlayın. Köfteleri 3-4
dakika kızartın.
Daha sonra, köfteleri kağıt bir havlunun üzerine
fazla yağı emmesi için koyun. Köfteleri cam bir fırın
kabına yerleştirin. Sosu hazırlamak için domatesleri
soyup küp küp doğradıktan sonra küçük bir
tencereye koyun ve yeşil biber hariç tüm sos malzemelerini de ekleyin. Orta ateşte yaklaşık 3-4 dakika
pişirin. Sosu köftelerin üzerine dökün. Yeşil biberlerin
saplarını kesip çekirdeklerini çıkartın ve 4 parçaya
keserek köftelerin üzerine yerleştirin.Fırını 180°C’de
önceden ısıtın ve yaklaşık olarak 30 dakika pişirin.
Preparation:
First grate the onion,chop the garlic clove and
parsley finely and combine them with all the
other köfte ingredients in a large bowl and mix
all together using your hands. Divide it in 12
pieces and give each a long shape, as shown in
the picture. Pour the liquid oil in a frying pan and
heat it up.
Place the flour on a plate and roll each köfte in it.
Fry the köfte evenly for about 3-4 minutes. Afterwards, place them on a paper towel to soak up
extra oil. Arrange in a casserole dish. To prepare
the sauce, peel and cut the tomatoes in cubes
and put in a small pot.Then add all the sauce
ingredients into the pot except green
peppers. Cook for about 3-4 minutes over
medium heat. Pour the sauce all over the köfte
Cut off the stems and discard the seeds of the
green peppers, cut in 4 pieces and arrange on
top.
Preheat the oven to 375° F (180° C) and cook for
about 30 minutes.
İZMİR KÖFTE
IZMIR KOFTE
112
Malzemeler:
Ingredients:
4 küçük boy patlıcan
½ su bardağı ayçiçek yağı (125 ml)
¾ su bardağı kaynamış su ,1 yemek kaşığı salçayla birlikte (175 ml)
KARNIYARIK İÇİ :
150g yarım yağlı kıyma
1 küçük soğan
1 orta boy domates
1 adet küçük boy yeşil biber
1-2 diş sarımsak
2 çay kaşığı tuz (5 ml)
1 çay kaşığı karabiber (5 ml)
1 yemek kaşığı salça (15 ml)
¾ su bardağı sıcak su (175 ml)
4 small eggplants
½ cup sunflower oil (125 ml)
¾ cup hot water with 1 tbsp crushed tomato
(175 ml)
Filling:
150g medium ground beef
1 small onion
1 medium tomato
1 small cubanelle pepper
1-2 garlic cloves
1 tsp salt (5 ml)
1 tsp black pepper (5 ml)
1 tbsp crushed tomato (15 ml)
¾ cup hot water (175 ml)
Hazırlanışı:
Preparation:
Her bir patlıcanın kabuğunu aralıklar bırakarak
uzunlamasına soyun. Üzerine tuz serpin ve
20 dakika bekletin. Suyunu süzüp ,yıkayın
ve kağıt havluyla kurutun. Yağı tavaya koyup orta ateşte ısıtın ve patlıcanların her
tarafını iyice kızartın. Her patlıcanı ortasından
uzunlamasına kesin ve çekirdeklerini çıkartın.
Patlıcanları bir tavaya yerleştirin.
İçini hazırlamak için soğanı ve sarımsağı
dilimleyin,domatesi küp küp kesin(4 ince dilim
ayırın) , biberi de doğrayın(4 ince dilim ayırın)
ve sonra küçük bir tavada tüm iç malzemelerini orta ateşte pişirin. Bir tatlı kaşığı ile
patlıcanları eşit bir şekilde içle doldurun
Dilimlenmiş biber ve domatesleri her bir
patlıcanın üzerine yerleştirin.
3/4 su bardağı sıcak suyu 1 yemek kaşığı salça
ile birlikte karıştırın ve tavanın içine dökün.
Kapağını kapatın ve orta ateşte yaklaşık 15
dakika pişirin.
Peel alternating strips of skin lengthwise as
seen in the picture for each eggplant. Sprinkle
salt on top and put aside for about 20
minutes. Squeeze, wash and dry them with a
paper towel. Heat the oil in a skillet over
medium-high Heat and fry every side until
nicely colored. Cut a slit in each eggplant and
scoop out most of the seeds, making sure they
don‘t fall apart. Place them in a pan.
To prepare the filling, slice the onion and
garlic cloves, dice the tomato (put aside 4
thin slices), chop the pepper (put aside 4 thin
slices) and cook all the filling ingredients in a
small pot at medium heat.
Fill the eggplants equally with the filling using
a teaspoon.
Place the sliced tomato and green pepper on
each eggplant.
Pour ¾ cup of hot water with 1 tbsp crushed
tomato into the pan from the side.
Cover the lid and cook at medium-low heat
for about 15 minutes.
KARNIYARIK
STUFFED EGGPLANTS WITH GROUND BEEF
113
Malzemeler:
Ingredients:
500g mantar
500g tavuk göğsü
1 orta boy soğan
2 uzun dilimlenmiş yeşil biber
2 büyük boy domates
1 çay kaşığı tuz (5 ml)
1 çay kaşığı karabiber (5 ml)
2 yemek kaşığı zeytin yağı (30 ml)
500g mushroom
500g chicken breast
1 medium-size onion
2 green peppers,long sized
2 big-sized tomatoes
1 tsp salt (5 ml)
1 tsp black pepper (5 ml)
2 tbsp olive oil (30 ml)
Hazırlanışı:
Preparation:
İlk olarak,bir tencereye yağı koyun, küçük
parçalar halinde kesilmiş tavuk göğsünü de
tencereye ilave edin ve suyunu çekene kadar
pişirin.
Yarım daire şeklinde dilimlenmiş soğan ve ince
dilimlenmiş biberleri ilave edin ve soğanlar
yumuşayıncaya kadar pişirin.
Domatesleri rendeleyin ve sonra karışıma ilave
edin ve kaynayıncaya kadar pişirin.
Mantarları küçük parçalar halinde kesin ve
sonra tuz ve karabiberi ilave edin.
Orta ateşte yaklaşık 15 dakika pişirin ve sıcak
servis yapın.
First put oil into the pot and add the chicken
breast which is cut in bite-sized pieces
and cook it until the water evaporates.
Add sliced onions cut in half circles and finely
sliced long green peppers, cook until the onions get transparent.
Grate the tomatoes, add them to the mixture
and cook until it starts to boil.
Cut the mushrooms in bite-sized pieces and
add them with salt and black pepper.
Cook less than 15 minutes over medium heat
and serve hot.
MANTARLI TAVUK SOTE
CHICKEN SAUTE WITH MUSHROOMS
114
Malzemeler:
Ingredients:
1000g yumuşak, beyaz buğday
500g koyun eti
3 büyük boy soğan
½ yemek kaşığı kimyon (8 ml)
3 yemek kaşığı tereyağı yada margarin(45 ml)
1 tatlı yemek kaşığı tuz (5 ml)
1 yemek kaşığı çiçek yağı (15 ml)
1000g soft, white wheat
500g mutton
3 large onious
½ tbsp cinnamon (8 ml)
3 tbsp margerine or buttter (45 ml)
1 tsp salt (5 ml)
1 tbsp sunflower oil (15 ml)
Hazırlanışı:
Preparation:
Buğdayı soğuk suya 8 saat kadar önceden
ıslatın.
Buğdayı ve kuşbaşı doğranmamış eti geniş bir
tencereye koyup üzerini örtecek kadar da su
ilave edin ve et ve buğday yumuşayana kadar
pişirin.
Tuzunu da ilave edin ve tahta bir kaşıkla iyice
karıştırın.
Soğanları küp şeklinde doğrayıp, ayçiçeği
yağında pembeleşinceye kadar kavurun .
Kavrulmuş soğanları et ve buğday karışımına
ilave edin ve tekrar tahta kaşıkla karışım
hamur kıvamına gelinceye kadar karıştırın.
Üzerine eritilmiş tereyağı ve kimyon dökerek
servis yapın.
Soak wheat in cold water and allow to stand
for 8 hours.
Put the wheat, the mutton, cut in small
chunks and enough water to cover into a large
saucepon and boil till the wheat and meat
become tender.
Add the salt and blend well with a wooden
spoon.
Dice the onions and fry in sunflower oil till
golden.
Drain the onions and add them to the meat
and wheat and blend with a wooden spoon till
the mixture becomes pasty.
Top with melted butter and cinnamon before
serving.
BİLGİ: Keşkek hala Anadolunun pek çok
bölgesinde düğün ziyafetlerinde ikram edilen
geleneksel bir Türk yemeğidir.Son zamanlarda
özel bir Türk yemeği olarak sunulan keşkeği
lüks restorantların menülerinde de bulabiliriz.
INFORMATION: Kashkek is a traditional Turkish
dish,still being served in many regions in
Anatolia,especially at wedding celebrations.
Recently we find kashkek also on the menues
in luxurious restaurants that serve Turkish
specialities.
KEŞKEK
KASHKEK
115
Malzemeler:
Ingredients:
25g çam fıstığı
250g üzüm yaprağı
1 çay kaşığı yenibahar (2 ml)
1 adet domates
3 çay kaşığı şeker (6 ml)
220 ml zeytin yağı
2 çay kaşığı tuz (4 ml)
6 adet küçük boy soğan
1 çay kaşığı biber ( karabiber – kırmızı biber )
(2 ml)
220g pirinç
25g kuşüzümü
½ limon
1 yemek kaşığı nane (15 ml)
1 demet dereotu
25g pine nuts
250g wine leaves
1 tsp allispice (2 ml)
1 tomato
3 tsp sugar (6 ml)
220 ml olive oil
2 tsp salt
6 small onions
1 tsp pepper (2 ml)
Hazırlanışı:
Preparation:
Pirinç ılık suya ıslatıp soğumaya bırakın.
Su soğuduktan sonra süzün ve yıkayın.
Bir tencereye kıyılmış soğanları, fıstıkları, tuzunu ve
yağını ilave ederek orta ateşte kavurun.
Pirincide ekleyerek yaklaşık 10 dakika karıştırın. İnce
kıyılmış domatesi, 1 çay kaşığı tuzu ve biberi, şekeri
ve 200 ml. suyu da ilave edin, iyice karıştırın ve 10-15
dakika suyunu çekene kadar pişirin. Baharatları ve
kıyılmış dereotunu ilave edin. Kağıt havluyla kapatın
ve yarım saat kadar bekletin. Asma yapraklarını
kaynayan suya koyun ve 5 dakika pişirin. Süzün ve
saplarını koparın.
Bir yaprağı tabağın üzerine yerleştirin ve içine yarım
yemek kaşığı pirinç karışımından koyun. Yaprağın
kenarlarından başlayarak sıkıca sarın.
Sarılan yaprakları tavanın dibine yerleştirin.250 ml.
su ve yarım limon suyunu ilave edin. Dolmaların
üzerine bir tabak koyun. Kapağını kapatın ve yaklaşık
1 saat pişirin.
Soğumaya bırakın ve limon dilimleriyle servis yapın.
NOT : Bu yemek soğuk servis edilir..
Cover the rice with warm water and let cool.
Drain and wash. In a saucepan, add chopped
onions, pine nuts, 1 teaspoon of salt and olive
oil. Brown at medium heat.
Add rice and stir for about 10 minutes. Add finely chopped tomatoes, extra salt and pepper,
sugar and 200 ml of water. Mix well and simmer for 10-15 minutes until water is absorbed.
Add the spices and chopped herbs. Cover with
paper towels and place lid back on. Set aside
for ½ hour. Mix well.
Place wine leaves in boiling water and cook
for 5 minutes. Drain and remove stems.
Place one leaf at a time on a plate and place ½
tablespoon of rice mixture near the bottom of
the leaf. Fold the sides towards the centre and
roll it up firmly.
Continue the procedure, placing ‘’dolmas’’
with a bread plate into a saucepan. Add 250
ml water and the juice of half a lemon. Cover
with a lid and cook at low heat for about 1
hour.
Let cool and serve with slices of lemon.
220g rice
25g currants
½ lemon
1 tbsp dried mint (15 ml)
1 bunch dill
Malzemeler:
1 su bardağı ılık süt (250 ml)
1 su bardağı ılık su (250 ml)
1 su bardağı sıvı yağ (250 ml)
1 yumurta (beyazı hamur, sarısı üzeri için)
1 yemek kaşığı tuz (15 ml)
2-3 yemek kaşığı şeker (30-45 ml)
5-6 su bardağı un (1 litre 250-500 ml)
7g instant bira mayası/1 küp yaş maya
2 yemek kaşığı tereyağı, yumuşatılmış (30 ml)
Üzeri için susam/çörek otu (isteğe bağlı)
Hazırlanışı:
Ilık suyu ve mayayı bir kaseye alın, içine şekeri ilave
edin ve şekerle maya çözünene kadar iyice karıştırın.
10-15 dakika kabarmasını bekleyin. Sonra, süt,
yumurta akı, sıvı yağ, tuz ve unu ilave ederek, 10
dakika kadar yoğurun.
Üzerine şeffaf film örtün ve sıcak bir ortamda, hamur
iki katı kadar kabarana dek, yaklaşık 2 saat, bekleyin.
Yumurta büyüklüğünde hamur parçalari koparıp,
elinizle açıp uzunca bir dikdörtgen elde edin. Yaklaşık
1 çay kaşığı tereyağını hamurun üzerine yayın ve
uzunlamasına rulo şeklinde yuvarlayın.
Elde ettiğiniz uzun ruloyu iki ucundan tutun ve ters
yönlere doğru iki uçunda hafifce kıvırarak burgular
oluşmasını sağlayın. Sonra uçlarını sıkıca birleştirerek
simit şeklini verin ve yağlanmış tepsiye aralıklı olarak
yerleştirin.Üzerlerini streç film ya da bir örtü ile
örtüp, yaklaşik 1 saat boyunca tekrar kabarmasi için
bekleyin. Üzerine yumurta sarısını sürün ve susam/
çörek otu ile süsleyin (isteğe bağlı).
Önceden ısıtılmış 200°C (400 F) fırında 10 dakika
pişirin. Sonra 190°C (375 F) de 15 dakika daha pişirin.
Üzerleri kızardığı zaman çıkarın. Sıcak servis yapın.
NOT: Poğaçalarınızın kurumaması, yumuşacık olmasi
için fırından çıkarınca üzerini temiz bir bez ile hava
almayacak şekilde ortun.
Açma poğaçaları buzdolabında bir haftaya kadar
saklayabilirsiniz. Yemeden önce mikrodalgada
ısıtmanız yeterli olacaktır.
NOTE : This dish is served cold.
YAPRAK SARMASI
GRAPE LEAVES STUFFED WITH RICE
116
Ingredients:
1 cup lukewarm milk (250 ml)
1 cup lukewarm water (250 ml)
1 cup sunflower oil (250 ml)
1 egg (yolk for brushing on the dough, white
for dough)
2 tbp salt (15 ml)
2-3 tbsp sugar (30-45 ml)
5-6 cups all purpose flour ( 1 litre 250-500 ml)
7 g instant yeast /1 cube fresh yeast
2 tbsp butter, softened (30 ml)
nigella/sesame seeds (optional)
Preparation:
Place the lukewarm milk, sugar and the yeast
into a bowl. Stir well to dissolve the sugar and
the yeast. Let it rise for 10-15 minutes.
Then, add the salt, egg white, oil and flour,
knead for about 10 minutes.Place a cling film
over the dough and let it rest for 2 hours or till
it rises up to double its shape.
Grab egg sized pieces from the dough and
flatten them into a rectangular shape.
Elongate and spread ½ tsp butter all over.
Then, roll it lengthwise and get a stick-like
long piece of dough. Hold the ends and twist
from the ends towards opposite directions, till
getting some nice twists.
Stick the ends making a wheel shape Place
them on a greased baking tray, leaving some
room. Cover the pogacas with a plastic wrap
(cling film) or cloth and leave them to rise for
an hour.
Then, brush them with whisked egg yolk and
sprinkle with some sesame seeds/nigella
(optional).
Preheat the oven to 400° F (200°C) and
bake for 10 minutes. Turn the heat to 375° F
(190°C) and bake for 15 more minutes till they
turn golden brown. Serve warm.
P.S: For softer pogacas, cover their surface
with a clean cloth and make it air proof after
taking them from the oven.
You can also refrigerate the leftovers for up to
one week and just microwave before eating.
AÇMA POĞAÇA
SOFT TURKISH BAGEL
117
Malzemeler:
Ingredients:
1 yumurta (sarısı ayrılmış)
100g margarin/tereyağı, yumuşak
½ su bardağı ayçiçek yağı (125 ml)
½ su bardağı yoğurt (125 ml)
1 tatlı kaşığı kabartma tozu (5 ml)
1 tatlı kaşığı tuz (5 ml)
3 su bardağı un (750 ml)
1 yemek kaşığı çörek otu, üzeri için (125 ml)
1 egg (yolk separated)
100g butter/margarine, softened
½ cup sunflower oil (125 ml)
½ cup yogurt (125 ml)
1 tsp baking powder (5 ml)
1 tsp salt to taste (5 ml)
3 cups flour (750 ml)
1 tbsp nigella seeds for top (15 ml)
İç malzeme:
½ su bardağı beyaz peynir/lor (125 ml)
2 yemek kaşığı maydanoz/dereotu, ince
doğranmış (isteğe bağlı) (30 ml)
Filling:
½ cup feta/Mexican crumbling cheese, crumbled (125 ml)
2 tbsp fresh parsley/dill, chopped finely (optional) (30 ml)
Hazırlanışı:
Preparation:
Geniş ve derince bir kaba bütün hamur
malzemelerini alın.
Elastik ve kulak memesi yumuşaklığında,
pürüzsüz bir hamur elde edene dek yoğurun.
Bir tabakta iç malzemesini karıştırın.
Hamurdan yumurta ya da daha büyük parçalar
koparın elinizle açarak yuvarlak şekil verin.
Ortasına bir tatlı kaşığı iç malzemesi koyun ve
ay şeklinde kapatın ve kenarlarını yapıştırın.
Poğaçaları yağlanmış fırın tepsisine aralıklı
olarak dizin ve üzerlerine ayırmış olduğunuz
yumurta sarısını sürün.
Çörek otu serpin ve önceden ısıtılmış 180°C
(350°F) fırında üzerleri kızarana dek pişirin.
Place all of the dough ingredients in a wide
and deep bowl. Mix them all and knead with
your hands till the dough gets elastic, non
sticky and smooth.
In a small plate, mix the filling ingredients.
Grab egg size or bigger dough pieces and
flatten them with your palms.
Place one teaspoonful of filling in the middle
and close it up like a half moon shape and
stick the edges pressing with your fingers.
Place the pogacas over a greased oven tray
and glaze with egg yolk.
Sprinkle with nigella seeds and bake at
preheated 180°C (350°F) till they get light
brown.
POĞAÇA
POGACA
118
Malzemeler:
4-5 adet yufka
3 lt lik Pyrex (borcam) ya da herhangi bir tepsi
2 yumurta
1 çay kaşığı tuz ( 2 ml)
⅔ su bardagi süt (150 ml)
⅓ ya da ½ su bardağı sıvı yağ(75 ml-125 ml)
2 tatlı kaşığı susam (10 ml)
2 çay kaşığı çörek otu (isteğe bağlı) (10 ml)
Ispanaklı Börek için İç
1 paket donmuş ıspanak/konserve ıspanak/
taze ispanak, dogranmış (300 gr)
1 soğan, doğranmış
2 yemek kaşığı sıvı yağ (30 ml)
1 cay kaşığı tuz
½ çay kaşığı karabiber (isteğe bağlı)
150 g beyaz peynir
Eğer dondurulmuş ıspanak kullanıyorsanız, çözündürmeden kullanın. Diğer yandan eğer konserve
kullanıyorsanız suyunu süzün. Taze ıspanagı yıkayıp,
doğrayın.
Bir tavada yağ ve soğanlari 2-3 dakika orta ateşte
kavurun. Ispanağı ve tuzu ilave edin ve ara sıra
karıştırarak, kapağı kapalı olarak 8-10 dakika pişirin.
Peyniride içine karıştırın.Hazır oldugu zaman üzerine
karabiber serpin (isteğe bağlı).
Hazırlanışı:
Bir kasede süt, yumurta ve sıvı yağını karıştırın.
Bu karışımı her 2-3 tane pastry arasına/her yufka
arasında ve böreğin üstü için kullanacaksınız.
Tepsiyi yağladıktan sonra, 1 yufkayı tepsinin dibine
kenarları tepsinin dışarısına çıkacak şekilde yayın.
3 yemek kaşığı süt karışımından yayın ve kullandığınız
içten bir miktar alıp eşit şekilde yayın. Diğer 1 yufkayi
buruşturarak tepsinin boyutlarına göre yerleştirin ve
yine sütlü karışım ve içten koyarak elinizdeki yufka
bitene dek bu işlemi tekrarlayin .
Son pastri/yufkayı koyunca, en alttaki yufkayı tepsinin içine doğru kıvırıp böreğin üzerini örtün. Geriye
kalan süt karışımını eşit şekilde böreğin üzerine
dökün ve susam ile çörek otu serpin.
Önceden ısıtılmış 180°C (350 F) fırında, üzeri kızarana
dek, yaklaşık 45 dakika pişirin. Sıcak servis yapın.
Ingredients:
1 lb (454 gr) Phyllo Pastry / 4-5 yufka
3 L (13”9”2”) Pyrex casserole dish
2 eggs
1 tsp salt
⅔ cup milk (150 ml)
⅓ or ½ cup oil (75 ml,125 ml)
2 tsp sesame seeds (10 ml)
2 tsp nigella seeds (optional) (10 ml)
Filling for Borek with Spinach :
1 packet frozen chopped spinach or spinach in
a can (300g)
1 onion, chopped
2 tbsp oil (canola/ sunflower/vegetable/corn/
olive) (30 ml)
1 tsp salt ( 4 ml )
½ tsp black pepper (optional) (2 ml)
150 g white cheese
If you are using frozen spinach do not thaw. On the
other hand, if you are using canned spinach, drain it.
For the fresh spinach, wash, drain and chop.
Place the oil and chopped onions in a pan and fry for
2-3 minutes on low-medium heat. Add the spinach,
salt and cook for 8-10 minutes with the lid closed
but stirring occasionally.Add the white cheese and
mix. When it’s done, sprinkle black pepper (optional)
Preparation:
Place the eggs, oil and milk in a bowl. Mix them with
a whisk. You will use this mixture between every
two or three layers of the pastry and on top of the
borek. After greasing the Pyrex dish, place two or
three layers of pastry/ 1 yufka on the bottom and
let it go over the sides of the dish. Spread 3 tbsp of
the mixture on it and put some of the filling you are
using and spread it evenly. Take the other 2-3 sheets
of pastry and wrinkle them up in order to fit to the
dish. Continue layering in the same way; first the
liquid mixture and then the filling.
When you place the last pastry sheets, fold the sides
of the bottom sheets over. Pour the remaining liquid
mixture on top of the borek and sprinkle nigella and
sesame seeds.Preheat the oven to 350°F(180°C)
and cook for about 45 minutes, until it turns golden
brown. Serve warm.
ISPANAKLI BÖREK
BOREK WITH SPINACH
119
Malzemeler:
Ingredients:
1 su bardağı yoğurt (250 ml)
1 su bardağı şeker (250 ml)
250g margarin/tereyağı, eritilmiş
½ su bardagi sıvı yağ (125 ml)
1 yumurta
1 tatlı kaşığı kabartma tozu/1 paket kabartma
tozu
7-8 su bardağı un
1 çay bardağı pudra şekeri (125 ml)
1 cup yogurt (250 ml)
1 cup sugar (250 ml)
250g margarine/butter, melted
½ cup sunflower oil (125 ml)
1 egg
1 tsp baking powder ( 5 ml)
7-8 cup flour
½ cup icing sugar for garnish (125 ml)
İç Malzeme:
3 elma
3 yemek kaşığı şeker (45 ml)
1 tatlı kaşığı tarçın (5 ml)
1 çay bardağı ceviz (125 ml)
Filling:
3 apples
3 tbsp sugar (45 ml)
1 tsp cinnamon (5 ml)
½ cup walnuts/pecans (125 ml)
Hazırlanışı:
Preparation:
Pudra şekeri ve un hariç bütün malzemeleri
karıştırın. Unu yavaş yavaş yedirerek elinize
yapışmayacak bir hamur elde edin.
Yaklaşık 4-5 dakika yoğurun. Hamurun üzerini
temiz bir bez ile örtün ve dinlenmeye bırakın.
Diğer yandan bir tencerede kabuğu soyulmuş
ve rendelenmiş elma ve şekeri 10 dakika
kadar orta ateşte pişirin. Elmalar kahverengiye dönecektir. Pişince ocaktan alın ve tarçın
ile ufalanmış cevizi ilave edin. Hamuru 3
parçaya ayırın. Her parcayi oklava ile 1/2 cm
kalınlıgında açın. 8 eşit parçaya kesin.
Geniş taraflarına 1 tatlı kaşığı iç malzemeden koyarak rulo şeklinde sarın. Kurabiyeleri
yağlanmış ya da yağlı kağıt koydugunuz fırın
tepsisine aralıklı olarak dizin.
Önceden ısıtılmış 180 °C (350 F) fırında kurabiyeler hafif pembeleşene dek yaklasik 30
dakika pişirin. Fırından çıkarınca üzerine pudra
şekeri serpin ve servis yapın.
Mix all the dough ingredients, but flour and
icing sugar.
Add flour slowly and form a non sticking
dough.
Knead for 4-5 minutes. Then, cover the dough
with a clean cloth and leave for resting.
Meanwhile, cook peeled and shredded apples
with sugar for about 10 minutes over lowmedium heat. When they turn to brown stir in
cinnamon and crushed walnuts/pecans.
Cut the dough into 3 pieces and flatten each
dough with a roller about 1/10 inch thickness.
Then cut it into 8 pieces.
Put 1 tsp filling on the wide side and roll it up.
Use baking paper on the baking tray or
grease it. Then place the apple cookie rolls
on the tray and preheat the oven to 350°F
(180°C).
Bake them for about 30 minutes, till they get
light brown. Make sure not to over bake.
Sprinkle icing sugar on tops and serve.
ELMALI KURABİYE
APPLE COOKIE
120
Malzemeler:
Ingredients:
3 yumurta
1½ su bardağı şeker (375 ml)
1 su bardağı sıvı yağ/ 100 gr erimiş margarin/
tereyağı (250 ml)
1 su bardağı havuç (250 ml)
½ su bardağı ceviz (250 ml)
2 su bardağı un (500 ml)
1-2 tatlı kaşığı tarçın (10 ml)
1 yemek kaşığı rendelenmiş limon/portakal
kabuğu (15 ml)
1 paket/1 tatlı kaşığı kabartma tozu (5 ml)
3 eggs
1½ cup sugar (375 ml)
1 cup oil/7 tbsp melted butter or margarine
(250 ml)
1 cup carrot (250 ml)
1 cup walnut/pecan (250 ml)
2 cups flour (500 ml)
1-2 tsp cinnamon (10 ml)
1 tbsp orange/lemon zest (15 ml)
Hazırlanışı:
Preparation:
Yumurta ve şekeri mikser ile köpük haline
gelene kadar çırpın (3 dakika).
Sıvı yağı ilave edip biraz daha karıştırın. Sonra
rendelenmiş havuç, ufalanmış ceviz ve limon/
portakal kabuğunu ilave edin.
Biraz daha karıştırıp, un, tarçın ve kabartma
tozunu ekleyip 3-4 dakika daha karıştırın.
Kek karışımını, yağladıgınız kek kalıbına dökün
ve önceden ısıtılmış 180°C (350 F) fırında üzeri
kızarana dek yaklaşık 40-50 dakika pişirin.
Bir kürdanı kekin ortasına batırarak pişip
pişmedigini kontrol edebilirsiniz. Eğer kürdan
temiz çıkarsa kekiniz hazır demektir.
Beat eggs and sugar with a mixer till it
becomes foamy (3 mins).
Add oil/margarine and mix for a while. Then
mix in shredded carrots, lemon/orange zest
and crushed walnuts/pecans.
Finally add flour, cinnamon and baking
powder and mix for 3-4 minutes.
Preheat the oven to 350°F (180°C) and grease
you cake pan and pour the cake mixture in.
Bake the Carrot Cake until it becomes golden
brown, for 40-50 minutes.
To check whether the cake is ready, insert a
toothpick in the center and pull it out, if it
comes out clean, your cake is done.
1 tsp baking powder (5 ml)
HAVUÇLU KEK
CARROT CAKE
121
Malzemeler:
½ kg Phyllo Dough, çözünmüş
250g tereyağı, eritilmiş
1½ su bardağı (375 ml) ceviz/ Antep fistigi
(orat büyüklükte üğütülmüş)
Şurup:
1¼ -1⅓ su bardağı su
1½ -1¾ su bardağı şeker
1 tatlı kaşığı limon suyu
Ingredients:
½ kg Phyllo Dough, thawed
250g butter, melted
1½ cup (375 ml) walnuts/pistachios (coarsely
ground)
Syrup:
1¼ -1⅓ cup water
1½ -1¾ cup sugar
1 tsp lemon juice
Hazırlanışı:
Önce şurubunu hazırlamak için şeker ve suyu bir
tencerede kaynatın. Kaynayınca limon suyunu ilave
edin ve 2-3 dakika kaynatıp, soğumaya bırakın.
Fırını 190°C (375° F) ısıtın. 23x35 cm’lik bir tepsinin
dibini ve kenarlarını yağlayın. Phyllo yufka rulosunu
açın ve baklavayı yaparken kurumalarını önlemek
için üzerine nemli bir bez örtün. İki tane yufka alın
ve tepsinin dibine yayın. Üzerini tereyağı ile güzelce yağlayın ve bu işlemi 14 tane yufka olana dek
tekrarlayın. Ceviz/Antep fıstıgının yarısını üzerine
serpin ve eşit olarak dağıtın. Tekrar 14 yufka için
aynı yağlama işlemini tekrarlayın. Geri kalan ceviz/
Antep fıstığını üzerine yayın ve son 12 yufkayı da
aynı şekilde yağlayarak işlemi tamamlayın. En üstüne
geri kalan tereyağını sürün. Sonra, keskin bir bıçağı
sıcak suya batırın ve baklavaya son şeklini vermek
üzere kare ya da baklava dilimleri şeklinde kesin. 25
dakika 190°C (375° F) de pişirin ve sonra fırını 165°C
(325° F) ye ayarlayıp, 30 dakika daha üzeri kizarana
dek pişirin. Fırından çıkarınca, tekrar aynı bıcağı sıcak
suda bekletip kesik yerlerden bir daha kesin. Sonra
zaman kaybetmeden sıcak baklavanin üzerine soğuk
şurubu dökün. Şurubu baklavanın kesik yerlerinden
dökmeye dikkat edin. En az 3-4 saat bekleyip şurubu
emmesini bekleyin. Baklavayi servis yapmadan önce
üzerine ögütülmüş ceviz/Antepfıstığı serpebilirsiniz.
Baklavanın üzerini kapatmadan saklayın, yoksa
hamurlaşır.
BİLGİ: Baklava asırlardır sure gelen gelenekselleşmiş,
otantik bir Turk tatlısıdır. Özellikle bayramlarda her
evde bulunan ve gelen misafirlere ikram edilen
sevilen ve vazgecilmez bir lezzettir.
Preparation:
For the syrup: Boil the sugar and water until the
sugar is melted. Then stir in lemon juice. Simmer
for about 2-3 minutes and let it cool.Preheat
oven to 375° F (190°C). Grease the bottom and
sides of a 9x14 inch Pyrex dish/tray. Unroll Phyllo
dough. Cover Phyllo Dough sheets with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in the Pyrex dish/
tray and butter their top thoroughly. Repeat this
process until you have 14 layered sheets. Then
sprinkle and spread evenly half of the walnuts/
pistachios on top. Continue to add two sheets of
dough and butter brushing as you go for another
14 sheets. Then spread the remaining nuts and
layer the last 12 sheets with 2 sheets of dough
at a time and buttering as you did before. At the
end, butter the top.Dip a sharp knife into hot
water and cut into diamond or square shapes all
the way to the bottom of the pan. You may cut
into 4 long rows to make diagonal cuts.Bake for
about 25 minutes at 375° F (190° C), then turn
down to 325° F (165° C) and bake for additional
30 minutes until the baklava is golden and crisp.
Remove the baklava from the oven and again
dip the knife in hot water and cut the baklava
all the way down from the same cut lines. Then
immediately spoon syrup evenly along the cut
lines. Let it cool at least 3-4 hours before serving.
Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it
is wrapped up.
Malzemeler:
Ingredients:
2 su bardağı irmik (500 ml)
1½ su bardağı şeker (375 ml)
4 su bardağı kaynar su/ süt (1 litre)
125g tereyağı
50g çam fıstığı
1 tatlı kaşığı / 1 paket vanilya
2 yemek kaşığı sıvı yağ (30 ml)
2 Cups semolina (500 ml)
1½ cup sugar (375 ml)
4 cups boiling water/milk (1 litre)
125g ( 1 stick) butter
50g pine nut
1 tsp vanilla extract / 1 package vanilla
2 tbsp oil (30 ml)
Hazırlanışı:
Preparation:
Bir tencerede irmik ile tereyağını orta ateşte
kavurun ve pembeleşince ateşten alın.
Üzerine kaynar su/süt ilave edin ve karıştırıp
kapağını kapatın.
10 dakika kadar çekmesini bekleyin.
Daha sonra şeker ve vanilyayı ilave edin,
karıştırın. Kapağını kapatıp 5 dakika kadar
demlendirin.
Küçük bir tavada fıstıkları yağla birlikte
pembeleşinceye kadar kavurup irmiğe ekleyin.
Helvayı soğumaya bırakın vr eğer isterseniz
üzerine tarçın serperek servis yapabilirsiniz.
Place semolina and butter in a pot and saute
over medium heat.They will turn to light
brown. Then turn the heat off.
Stir in boiling water / milk and close the lid.
Set aside for 10 minutes, so that semolina will
absorb the water.
Stir in sugar and vanilla, close the lid and leave
for 5 minutes.
In a small pan, saute pine nuts with oil until
they turn golden brown. Stir in semolina.
Let the semolina Halvah cool and serve with
cinnamon on top if desired.
INFORMATION: Baklava is a traditional and
authentic Turkish dessert. It is especially being
made on religious holidays to serve the guests.
BAKLAVA
BAKLAVA
122
İRMİK HELVASI
SEMOLINA HALVAH
123
Malzemeler:
1 su bardağı buğday (250 ml)
½ su bardağı nohut (125 ml)
½ su bardağı fasulye (125 ml)
⅓ su bardağı pirinç (75 ml)
½ su bardağı kuru üzüm (125 ml)
10 adet kuru incir
15 adet kuru kayısı
2 su bardağı toz şeker (500 ml)
Ingredients:
1 cup of whole wheat (250 ml)
½ cup of chick peas (125 ml)
½ cup of kidney beans (125 ml)
⅓ cup of rice (75 ml)
½ cup of raisins (125 ml)
10 dried figs
15 dried apricots
2 cups of granulated sugar (500 ml)
orange zest
Hazırlanışı:
Bir gece önceden buğdayı, nohutu ve fasulyeyi
farklı kaselerde 10 saat ıslatın. Ertesi gün fasulye,
nohut ve buğdayın suyunu süzüp farklı
tencerelere koyun. Buğdayın üzerine 6 su bardağı
kaynamış su, nohuta 2 su bardağı, fasulyeye 2 su
bardağı su ilave edin.
Kaynamaya başladıklarında tencerelerin altını kısın. Buğdayı yaklaşık 2 saat iyice
eriyene(yumuşayana) kadar pişirin.
Buğdayın içine 1/3 su bardağı pirinç ve 2
su bardağı kaynamış su ilave edin ve pirinç
yumuşayana kadar pişirin. Gerekirse su
ekleyin. Nohut ve fasulyeleri de yumuşayana
kadar pişirin. Gerekirse kaynamış su ilave edin.
Fasulye ve nohutları da buğday tenceresine
ekleyin. İncirleri ve kayısıları küçük küçük kesin. Kuru üzümü, incirleri , kayısıları ve şekeri
tencereye ilave edip karıştırın ve meyveler
yumuşayana kadar yaklaşık 10 dakika pişirin.
Aşureyi küçük servis kaselerine koyun ve ılık yada
soğuk servis edin. Üzeri ceviz, tarçın, nar, fındık,
badem, fıstık yada susamla süslenebilir.
BİLGİ: Aşure tarihi bir geçmişi olan geleneksel bir
Türk tatlısıdır.Aşure’nin ilginç bir hikayesi vardır.
Nuh Tufanında Hz. Nuh ve beraberindeki topluluk
gemide kalan son malzemeleri karıştırarak lezzetli
bir karışım hazırlamış ve açlıktan kurtulmuşlardır.
Nuh’un gemisinde yapılan bu karışımın
günümüze kadar ulaştığına inanılır.
Preparation:
Soak wheat, chickpeas, and kidney beans in
different cups for 10 hours over night. Next
day, drain the water of beans and take them
different posts. Add 6 cups of boilng water
to the wheat, 2 cups of boiling water to the
chickpeas, and 2 cups of boiling water to the
kidney beans. Bring them to the boil and turn
the heat down to low.
Cook wheat around 2 hours or until it is mushy.
Add ⅓ cup of rice and 2 cups of boiling water
to the wheat’s pot. Cook it until the rice is
soft. Add chickpeas and kidney beans to the
wheat’s pot.
Chop figs and apricot and cook them with
orange zest, raisins, figs, and apricots. Stir,
cook about 10 minutes until fruits are soft.
Add sugar to the pot and turn the heat off.
With these ingredients, you will have a big
pot full of pudding. Apportion the puding into
small serving dishes and serve it warm or cold.
Could be decorated with walnut, cinnamon,
pomegranate, hazelnut, almond, pistachio,
sesame seeds, etc.
INFORMATION: This is very traditional Turkish
dessert with a history behind it. Aşure has an
interesting story.In the Noah’s Flood Hz. Noah
and his community released from starving by
preparing a mixture containing the last
materials on the ship.And this mixture is
believed to reach until today.
AŞURE
NOAH’S PUDDING
124
Malzemeler:
Ingredients:
450g şeker
350g su
10g limon suyu
500g kadayıf
200g tereyağı
375g beyaz peynir
450g sugar
350g water
10g lemon juice
50g kadayıf ( shredded pastry)
200g butter
375g white cheese
Hazırlanışı:
Preparation:
İlk olarak şeker ve suyu bir tencereye koyun.
Kısık ateşte şeker eriyene kadar karıştırın.
5 dakika kaynatın.
Limon suyunu ilave edin ve 1 dakika kaynatın
ve beklemeye bırakın.
Kadayıfı ve tereyağını bir tavada birleştirin.
Kadayıfı parmak uçlarınızla kırın ve ikiye bölün.
Ayrılan kadayıfın bir parçasını 25x25 cm.
büyüklüğünde hafifçe yağlanmış bir fırın
tepsisine yayın ve parmaklarınızla hafifçe
bastırın.
Üzerine peyniri yayın.
İkinci parçayı da üzerine sıkıca bastırarak
yayın.
220 °C ye ayarlanmış fırında yarım saat,
tercihen üzeri kızarıncaya kadar pişirin.
Üzeri kızarınca tepsiyi fırından alın ve 2 dakika
bekletin.
Üzerine şerbeti dökün ve üzerini kapatın.
Şerbeti çekene kadar bekleyin ve 5 cm. lik
parçalar halinde kesin.
Servis tabağına yerleştirin ve ılık servis yapın.
First combine sugar and water in a saucepan.
Stir over low heat until sugar is dissolved.
Boil gently for five minutes.
Add lemon juice; stir. Boil for a minute.Set
aside.
Combine kadayıf shreds and melted butter in
a pan.
Break kadayıf shreds with finger-tips blending
very well in butter. Divide into half.
Spread one half in a slightly greased baking
pan 25 cm x 25 cm ( 9x9 inch). Press slightly
with fingers.
Scatter cheese over kadayif shreds.
Repeat the same with the remaining half,
pressing firmly this time.
Bake in a moderate oven for about half an
hour until golden brown.
Remove from oven. Let stand for two minutes.
Pour warm syrup over the dessert.
Cover and let stand until syrup is absorbed.
Cut into five cm ( 2-2½ inch) pieces.
Arrange on a serving plate. Serve warm.
KÜNEFE
KUNEFE
125
Malzemeler:
Ingredients:
1500g (1½ kg) bal kabağı
2-3 su bardağı şeker (500-750 ml)
½ su bardağı ceviz (125 ml)
kaymak ve uzeri icin antep fıstığı (isteğe bağlı)
1½ kg pumpkin (1500g)
2-3 cups sugar (500-750 ml)
½ cup walnuts or pistachios (125 ml)
thickened cream (optional)
Hazırlanışı:
Preparation:
Kabağı lokmadan daha büyük parcalar halinde
kesin(istediginiz büyüklükte
dilimleyebilirsiniz).
Kabağın iç kısımlarını temizleyip, kabuğunu
soyun. Geniş bir tencereye kabakları koyun ve
üzerine şekeri eşit olarak yayın.
Şekerin erimesi için 3-4 saat bekletin.Şeker
eriyince, tencereyi düşük ateşe alıp kabakların
rengi koyulaşana kadar,yaklasik 40-50
dakika pişirin.Suyun büyük miktari
buharlaşmış olacaktır.
Kabak tatlısı soğuyunca; ceviz ya da istediğiniz
diğer kabuklu yemişler ile servis edin.
Cut the pumpkin in chunks larger than bite
size (you can cut them in any size you like).
Clean the seeds inside and peel the pumpkin
chunks. Place them in a large pot and spread
the sugar evenly on the surface.
Let them stand for 3-4 hours, for the sugar to
dissolve. After the sugar has dissolved, place
the pot on low-medium heat and cook for 4050 minutes until the pumpkins have darkened
in color. The water should be mostly drained.
When the pumpkins have cooled down;
garnish them with thickened cream, walnuts,
pistachios or any kind of nuts.
KABAK TATLISI
SWEET PUMPKIN
126
Dictionary
ENGLISH
POLSKI
ROMÂNĂ
TÜRKÇE
ENGLISH
celery
cheese
cherry
chicken legs
almond
anchovy
appetizers
apple
apricot
aspic
atlantic
mackerel
bacon
Mandel
Anchovis
Appetithäppchen
Apfel
Aprikose
Aspik
Makrele
migdały
anszua
przystawki
jabłko
morela
galareta
makrela morska
migdały
hamsie
aperitiv
măr
caisă
aspic
scrumbie
badem
ançüez
meze
elma
kayısı
etli jöle
orkinos
Schinkenspeck
boczek
slănină
baking sheet
Backblech
domuz
pastırması
yufka, pasta
kalıbı
muz
barbekü
parça çikolata
foaie de copt
barley
basil
bay leaf
beef
bell pepper
bird
black pepper
blueberry
borsch
bowl
brain
bread
warstwa (ciasta),
placek
Bananen
banany
Grillen
grill
Tafel Schokolade tabliczka
czekolady
Gerste
jęczmień
Basilikum
bazylia
Lorbeerblatt
liść laurowy
Kuh, Rind
wołowina
Paprika
papryka
Vogel
ptak
Schwarzer Pfeffer czarny pieprz
Blaubeere
borówki
Rote Bete Suppe barszcz
Schüssel
miska
Hirn
mózg
Brot
chleb
bread basket
brine
broccoli
butter
cabbage
can, tin
candy
Brotkorb
Pökellake
Brokkoli
Butter
Kohl
Konserve, Dose
Bonbons
koszyk na chleb
marynata
brokuł
masło
kapusta
puszka
cukierki
coş de paine
saramura
broccoli
unt
varză
conservă
bomboană
carrot
cauliflower
Karotte
Blumenkohl
marchew
kalafior
morcov
conopidă
bananas
barbecue
bar of chocolate
128
DEUTSCH
banană
frigaruie
tabletă de
ciocolată
orz
busuioc
dafin
vacă
gogoşari
pasăre
piper negru
afină
borş
bol
creier
pâine
arpa
fesleğen
defne yaprağı
inek
dolmalık biber
horoz
siyah biber
çayüzümü
borç çorbası
kase
beyin
ekmek
ekmek sepeti
salamura
brokoli
tereyağı
lahana
konserve
bonbonşekerleme
havuç
karnabahar
chicken wings
chickpeas
cinnamon
cloth
cloth
cocoa
coconut
coffee
cookie, biscuit
coriander
crawfish
cream
crystallize
cucumber
cutting meat
decorative
elements
dried bread
crust
dill
donut
duck
earth nut
éclair
egg
eggplant
elderberry
endive
fat, lard
fish
flour
fork
DEUTSCH
POLSKI
ROMÂNĂ
TÜRKÇE
Sellerie
Käse
Kirschen
Hähnchenschenkel
Hähnchenflügel
Kichererbse
Zimt
Tischtuch
Tischtuch
Kakao
Kokosnuss
Kaffee
Keks
Koriander
Flusskrebs
Sahne
Glasur
Gurke
Fleisch
schneiden
dekorative
Elemente
Paniermehl
seler naciowy
ser
wiśnie
udka kurczaka
ţelină
brânza
cireaşă
pulpă de pui
sapkerevizi
peynir
kiraz
tavuk bacağı
skrzydełka
groch włoski
cynamon
obrus
serweta
kakao
kokos
kawa
ciastka
kolendra
rak
krem
glazura
ogórek
maszynka do
siekania mięsa
zdobnictwo
aripioară de pui
năut
scortişoară
fata de masă
fata de masă
cacao
cocoş
cafea
biscuit
coriandru
rac
crema
glazură
castravete
tocător de carne
tavuk kanadı
nohut
tarçın
bez
masa örtüsü
kakao
hindistancevizi
kahve
bisküvi
kişniş
kerevit
krema
şekerle kaplamak
salatalık
kıyma makinesi
süsleyici parçalar
panierka
elemente
decorative
pesmet
Dill
Donut
Ente
Nüsse
Eclair
Ei
Aubergine
Holunderbeere
Endivien
Fett, Schmalz
Fisch
Mehl
Gabel
koper
pączek
kaczka
orzeszki ziemne
ekler
jajo
bakĩażan
czarny bez
cykoria
tłuszcz
ryba
mąka
widelec
mărar
gogoaşă
raţă
trufă
eclere
ou
vânătă
soc
andivă
untură
peşte
făină
furculiţă
dereotu
hamur tatlısı
ördek
yerfıstığı
ekler
yumurta
patlıcan
olta maran
hindiba
domuz yağı
balık
un
çatal
kuru ekmek
129
ENGLISH
POLSKI
ROMÂNĂ
TÜRKÇE
ENGLISH
lemonade
Lime blossom
tea
liver
lobster
lollipop
lovage
mackerel
maize (corn)
Limonade
Lindenblütentee
lemoniada
lipa
limonadă
tei
limonata
ıhlamur ağacı
Leber
Hummer
Lutscher
Liebstöckel
Makrele
Mais
ficat
homar
acadea
leuştean
macrou
malai
ciğer
ıstakoz
lolipop
yaban kerevizi
uskumru
mısır
mango
mashed
potatoes
meat
meatball
meringue
microwave oven
milk
mint
mixer
morello ,
sour cherry
mushroom
napkins
nectarine
nettle
noodles
northern pike
nutmeg
Mango
Kartoffelpüree
wątroba
homar
lizak
lubczyk
makrela
mąka
kukurydziana
mango
tłuczone
ziemniaki
mięso
zrazy
beza
mikrofalówka
mleko
mięta
mikser
wiśnia
mango
piure
mango
patates püresi
carne
chiftea
bezele
cuptor
lapte
mentă
mixer
vişină
et
köfte
içiboş
mikrodalga fırın
süt
nane
mikser
vişne
ciupercă
şerveţele
nectarină
urzică
tăiţei
stiucă
nucşoară
oil
olive
olive oil
omelette
onion
oracle
Öl
Olive
Olivenöl
Omelett
Zwiebel
Melde
pieczarka
serwetki
nektarynka
pokrzywa
makaron
szczupak
gałka
muszkatoło wa
olej
oliwa
oliwa z oliwek
omlet
cebula
łoboda
oregano
Oregano
oregano
oregano
mantar
peçete
tüysüz şeftali
ısırganotu
şehriye
turnabalığı
küçük
hindistancevizi
sıvı yağ
zeytin
zeytin yağı
omlet
soğan
yeni zellanda
ıspanağı
keklikotu
fridge,
refrigerator
fruits
frying pan
garlic
gelatin
ginger
glass
goat
goose
grapefruit
grapes
green beans
Kühlschrank
lodówka
frigider
buzdolabı
Früchte
Bratpfanne
Knoblauch
Gelatine
Ingwer
Glas
Ziege
Gans
Pampelmuse
Weintrauben
Bohnen
rożen
patelnia
czosnek
galaretka
imbir
szkło, kieliszek
koźlę
gęś
grejpfrut
winogrona
strąki fasoli
fructe
tigaie
usturoi
gelatină
ghimbir
pahar
ied
gâscă
grapefruit
struguri
fasole păstăi
meyve
kızartma tavası
sarımsak
jelatin
zencefil
cam ,bardak
keçi
kaz
grepfrut
üzüm
taze fasulye
halvah
ham
hazelnut
herring
honey
honeycomb
horseradish
husk
jam
jasmine
jelly
juice
juice extractor
Halva
Kochschinken
Haselnuss
Hering
Honig
Honigwabe
Meerrettich
Hülsenfrüchte
Marmelade
Jasmin
Gelee
Saft
Entsafter
chałwa
szynka
orzechy
śledzie
miód
plaster miodu
chrzan
otręby
marmolada
jaśmin
galaretka
sok
sokowirówka
helva
jambon
fındık
ringa
bal
petekli bal
bayırturpu
kabuk
reçel
yasemin
jöle
meyve suyu
meyve sıkacağı
kebab
kettle, teapot
Kebab
Wasserkessel,
Teekanne
Niere
Kidneybohnen
Kiwi
Brotkranz
kebab
czajnik
halva
jambon
alună
hering
miere
fagure
hrean
tărâţe
gem
iasomie
jeleu
suc
storcător de
fructe
kebab
ceainic
nerki
fasola
kiwi
chałka
rinichi
fasole
kiwi
colac
böbrek
fasülye
kivi
açma
Lamm
Porree, Lauch
Zitrone
jagnięcina
por
cytryna
miel
praz
lămaie
kuzu
pırasa
limon
kidney
kidney-beans
kiwi
knot-shaped
bread
lamb
leek
lemon
130
DEUTSCH
kebap
çaydanlık
DEUTSCH
Fleisch
Frikadelle
Baiser
Mikrowelle
Milch
Minze
Mixer
Schattenmorellen
Pilz
Serviette
Nektarine
Brennnessel
Nudeln
Hecht
Muskatnuss
POLSKI
ROMÂNĂ
ulei
măsline
untdelemn
omletă
ceapa
lobodă
TÜRKÇE
131
ENGLISH
peach
peanut
peanut butter
Pfirsich
Erdnuss
Erdnussbutter
pear
peas
pepper
pheasant
pie
pineapple
pistachio
pizza
plate
platter
pomegranate
polenta
poppy seed
pork
pork cracklings
pork skin
Birne
Erbsen
Paprika
Fasan
Obsttorte
Ananas
Pistazien
Pizza
Teller
Platte
Granatapfel
Polenta
Mohn
Schweinefleisch
Grieben
Schweineschwarte
Kartoffel
Konfitüre
Rosenkonfitüre
potato
preserve
preserve of
roses
pressed cheese
pretzel
pudding
pumpkin
rabbit
radish
raisins
raspberry
redcurrant
rice
roast
roulade
132
DEUTSCH
Schnittkäse
Brezel
Pudding
Kürbis
Kaninchen
Radieschen
Rosinen
Himbeeren
Rote
Johannisbeere
Reis
Braten
Roulade
POLSKI
ROMÂNĂ
TÜRKÇE
ENGLISH
salad
salami
salmon
salt
salt sticks
salty cheese
sandwich
schnitzel
sesame seeds
shark
soup
sour cream
sour soup
spices,
seasonings
spinach
spit
sponge cake
stew
stove, cooker
strawberry
strudel
stuffed cabbage
sugar
sunflower
syrup
table knife
table spoon
tarragon
tart
thyme
to add
to bake
to blend
to boil
to braise
brzoskwinia
orzeszki ziemne
masło
orzechowe
gruszka
groszek
papryka
bażant
ciasto
ananas
pistacje
pizza
talerz
półmisek
granat
mamałyga
mak
wieprzowina
wieprzowina
słonina
piersică
trufă
unt de arahide
şeftali
yerfıstığı
fıstık ezmesi
păstaie
mazăre
ardei
fazan
placinta
ananas
fistic
pizza
farfurie
platou
rodie
mămăligă
mac
porc
jumară
şoric
armut
bezelye
kırmızı biber
sülün
turta
ananas
antep fıstığı
pizza
tabak
plato
nar
sütlü yemek
haşhaş tohumu
domuz eti
kızarmış jambon
domuz derisi
ziemniak
konfitura
konfitura różana
patates
şekerleme
gül şekerlemesi
ser żółty
precel
budyń
dynia
królik
rzodkiewka
rodzynki
malina
porzeczka
cartof
dulceată
dulceată de
trandafiri
caşcaval
covrig
budincă
dovleac
iepure
ridiche
stafide
zmeură
coacază
ryż
piec
rolada
orez
friptură
ruladă
pirinç
rosto
rulo
yağsız peynir
tuzlu simit
puding
bal kabağı
tavşan
turp
kuru üzüm
ahududu
kuşüzümü
DEUTSCH
POLSKI
ROMÂNĂ
TÜRKÇE
Salat
Salami
Lachs
Salz
Salzstangen
salziger Käse
Butterbrot
Schnitzel
Sesam
Hai
Suppe
Saure Sahne
Saure Suppe
Gewürze
sałatka
salami
łosoś
sól
paluszki solone
słony ser
kanapka
sznycel
sezam
rekin
zupa
śmietana
kapuśniak
przyprawy
salată
salam
somon
sare
saleu
telemea
sandvici
şniţel
susan
rechin
supă
smântână
ciorbă
condimente
salata
salam
som balığı
tuz
tuzlu kraker
tuzlu peynir
sandviç
şinitzel
susam
köpekbalığı
çorba
ekşi krema
ekşi çorba
baharatlar
Spinat
Grillspieß
süßes Weißbrot
Gulasch
Ofen, Herd
Erdbeere
Strudel
Kohlroulade
Zucker
Sonnenblume
Sirup
Tafelmesser
Esslöffel (EL)
Estragon
Törtchen
Thymian
hinzufügen
backen
mischen
sieden
schmoren
szpinak
widelec
biszkopt
gulasz
kuchenka
truskawka
strudel
gołąbki
cukier
słonecznik
syrop
nóż kuchenny
łyżka
tarragona
tarta
tymianek
dodawać
piec
mieszać
wrzeć, kìpìeć
dusić
spanac
frigărui
cozonac
tocană
aragaz
capşună
strudel
sarmale
zahar
floarea- soarelui
sirop
cuţit
lingură
tarhon
tartă
cimbru
a adăuga
a coace
a amesteca
a fierbe
a înăbuşi
ispanak
şiş
pandispanya
türlü
fırın
çilek
meyvalı turta
sarma
şeker
ayçiçeği
şurup
bıçak
çorba kaşığı
tarhun
turta
kekik
eklemek
fırında pişirmek
karıştırmak
kaynatmak
kısık ateşte
pişirmek
133
ENGLISH
134
DEUTSCH
POLSKI
ROMÂNĂ
TÜRKÇE
ENGLISH
turnip
vanilla
Rübe
Vanilleschoten
rzodkiew
wanilia
nap
vanilie
vanilla essence
Vanillearoma
esentă de vanilie vanilya esansı
vegetables
vinegar
walnut
water
whey
Gemüse
Essig
Walnuss
Wasser
Buttermilch
white pepper
yoghurt
weißer Pfeffer
Joghurt
esencja
waniliowa
warzywo, jarzyna
ocet
orzech włoski
woda
serwatka,
maślanka
biały pieprz
jogurt
to chop
to clean
to cook
to cut
to drain
to dry
to freeze
to fry
to grate
hacken
reinigen
kochen
schneiden
abtropfen lassen
trocknen
einfrieren
braten
reiben
siekać
sprzątać czyścić
gotować
kroić
osuszać
suszyć
mrozić
smażyć
trzeć
a toca
a curăţa
a găti
a tăia
a scurge
a usca
a congela
a prăji
a rade
doğramak
temizlemek
pişirmek
kesmek
süzmek
kurutmak
dondurmak
tavada kızartmak
rendelemek
to grind
to knead
to marinate
to mix
to parboil
to peel
to pour
to preserve
mahlen
kneten
marinieren
mischen
ankochen
schälen, pellen
gießen
konservieren
mleć
zagniatać, miesić
marynować
mieszać
parzyć
obierać
wlewać
przechowywać
a măcina
a frământa
a marina
a amesteca
a opări
a coji
a turna
a conserva
to roast
to salt
to serve
to sift
to simmer
braten
salzen
servieren
sieben
köcheln
piec
solić
podawać
przesiewać
dusić
a rumeni
a săra
a servi
a cerne
a fierbe
to slice
to stir
krajać w plasterki a felia
mieszać
a amesteca
to sweeten
to taste
to toss
to whip
toaster
tomato
tomato sauce
schneiden
rühren,
umrühren
süßen
abschmecken
wenden
schlagen, mixen
Toaster
Tomate
Tomatensoße
öğütmek
yoğurmak
marina etmek
karıştırmak
yarı kaynatmak
soymak
dökmek
konservesini
yapmak
kızartmak
tuzlamak
servis yapmak
elemek
içten içe
kaynamak
dilimlemek
karıştırmak
towel
tuna
turkey
Handtuch
Thunfisch
Puter
słodzìć
próbować
przewracać
ubijać
toster
pomidor
przecier
pomidorowy
serwetka
tuńczyk
indyk
a îndulci
a gusta
a învârti
a bate
prăjitor de pâine
roşie
bulion
tatlılaştırmak
tatmak
saçmak
çırpmak
tost makinesi
domates
domates sosu
şervetele
ton
curcan
havlu
tonbalığı
hindi
DEUTSCH
POLSKI
ROMÂNĂ
TÜRKÇE
şalgam
vanilya
zarzavat
otet
nucă
apă
zer
sebze
sirke
ceviz
su
yayık ayranı
piper alb
iaurt
beyaz biber
Yoğurt
135
This Comenius Multilateral Partnership 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.
ISBN 978-3-00-031870-2