Seasons Festival project

2. Our traditional cuisine:
ANDEZENO-ITALY (SAVARINO-BUFFO)
COLOMBE
Serves 8 colombine puff
2 rolls of puff pastry rectangle 230 grams each
FOR THE PASTRY CREAM
Milk 500 ml flour (or cornstarch) 50 g sugar 150 g eggs 6 egg yolks 1 vanilla pod
for garnish
Powdered sugar 1 egg q.s. fresh cream (or milk) 1 tablespoon

3. A recipe from TURKEY / ANKARA
Samphire is a wellness food. It's low in calories, rich in trace minerals that are important for
good health and it contains no saturated fat or cholestorol. Like many other Turkish regional
dishes and 'meze,' this starter is good for vegetarians and vegans, too.
Ingredients
 1 large bunch fresh samphire (about 2.5 pounds/ 1 kilogram)
 water for boiling
 1/3 cup olive oil
 2 or 3 cloves garlic, finely chopped
 juice of 1/2 lemon
 lemon wedges for garnish
Preparation
1. Bring a large saucepan of water to a rolling boil. Fresh samphire is naturally very
salty, so make sure you don't add any salt to the water.
2. Once your pot is boiling, add the samphire, stalks and all. Let it boil for 10 to 15
minutes.
3. When the flesh turns brigh green and seems tender, strain out the cooked samphire and
plunge it in cold water to prevent it from overcooking. Drain off all the water. You can
also gently spin it a few times in a salad spinner.
4. Once the cooked samphire is cool enough to handle, you should be able to pull the
flesh off each hard stalk easily. It should come off in long, hollow tubes. Discard the
stalks as you go along.
5. Place the cooked samphire in a large bowl. Using your fingers, gently toss the
samphire together with the olive oil, garlic and lemon juice. Serve immediately
garnished with lemon wedges for squeezing.

4. A recipe from:
ISTANBUL-TURKEY
KISIR
1 cup bulgur wheat, large grain
60 ml olive oil
1 onion, diced
1-2 tbsp tomato paste
1 lemon juice
1/2 tsp salt
1 tbsp cumin
First put the bulgur in a large bowl and pour two cups of hot water on it (it should stay like
this for 5 minutes). Meanwhile in a medium sized pot, place the onion and olive oil. Cook
until the onions turn light brown. Add the salt, tomato paste, lemon juice and cumin.
Then wash and drain the bulgur, and mix it into the pot with a wooden spoon. Cook for about
10 minutes on medium-low heat. Afterwards, cover the lid and set aside for it to cool down.
When it's cold, add in the following:
3-4 tomatoes, diced
4-5 fresh green onions, diced
1 cup chopped parsley
Toss and serve. This recipe goes well with Ayran. Keep refrigerated as Kisir is best served
cold.
* This is a vegetarian dish.

5. ITALY
ANDEZENO - Adriana Savarino
This pudding typical PIEDMONT, is delicious and very fragrant
ingredients
biscuits 270 g
Sugar 100g
4 eggs
Cocoa powder 40g
Whole milk or cream - ½ l
Vanilla q.s.
1 coffee cup Coffee
Amaretto liqueur 2 cups
Heat oven to 180 ° C.
Put the mold in a pan half-filled with water and bake for around 40 minutes

6. Bulgarian fall recipes
Healthy salad of beets, carrots and potatoes
Products:
beet
carrots
potatoes
parsley
Red onion
olive or vegetable oil
lemon or vinegar
salt
pepper
Method of preparation:
1. This salad can be prepared very easily and there is nothing to type it. Boil the vegetables
without all the red onion.
2. Cut vegetables with red onion and parsley into small cubes and mix them in a bowl.
3. If desired, flavored with lemon or vinegar, olive oil or vegetable oil.
4. Add salt and pepper to taste.

7. Roasted pumpkin violin with honey, cinnamon and
walnuts.
Products:
1 pumpkin violin
pinch of cinnamon
honey to taste
Method of preparation:
1. If your pumpkin is large, it can use only a part of it. Do not peel, but rather cut into two
equal halves. In our family roasting it with bark and then paddle it straight with a spoon. The
result is a kind of a natural bowl :-)
2. Put in pre zagratya 200 degree oven and bake until ready. The duration of the baking
depends on how thick pieces use it best try with a fork occasionally if she was ready.
3. Bake the pumpkin can sprinkle with cinnamon and walnuts. Pumpkin violin is not so sweet
and so it is better to sprinkle with sugar or honey.

8. ANDEZENO-ITALY ADRIANA SAVARINO
GRAPE JAM

9. Romania
1. Quince dish with chicken
Ingredients
 4 quinces
 8 pieces of chicken
 6 tablespoons sugar
 2 tablespoons flour
 50g butter
 200ml of hot water or chicken broth
 50ml of liquid cream
 fresh parsley
 salt and pepper
Preparation:
1. quinces ripe, peeled, washed, cut into quarters, remove the seeds and are cut into slices 0.5
cm thick.
2. The fruits are put in a saucepan with half the butter and 50ml water, sprinkle with salt and
freshly ground pepper, cover with a lid and fry on low heat for 10-15 minutes, without Stir to
not crush.
3. Wash and wipe the chicken well, salt and pepper and brown in a pan in a few tablespoons
of oil until golden and crisp.
4. Meanwhile, in a small pan melt the sugar, pull the pan from the heat and add the remaining
butter and 200ml of hot water (or chicken broth).
5. Return the pan off the heat and allow to boil until sugar melts. Mix flour with 4 tablespoons
of water, pour over the caramel sauce and let heat 5 minutes, until it thickens slightly.
6. Pour the caramel over the pumpkin, stir gently and serve with the crispy chicken, sprinkled
with chopped parsley.

10. 2. Quince and apple pie
A cookie scent of autumn
Ingredients:
For the dough:
270 g flour
3 tablespoons sugar
½ teaspoon
salt
65g cold butter cut into cubes
60ml cold water
½ teaspoon vinegar
filling:
4 quinces and cut into quarters mussels cleaned
2 limnguri brandy
1 teaspoon vanilla extract
2 medium apples, peeled, seeds removed and cut into thin slices

11. 1 tablespoon flour
2 teaspoons sugar
Preheat oven to 200C / gas 6 stage.
Mix flour with sugar and salt. Add butter (1 teaspoon preserves) and mix with a mixer or by
hand until dough forms similar to rice grains. Add cold water and vinegar and mix. Put the
dough in a plastic food wrap. Wrap and flatten it as a disk, then put it in the fridge for 30
minutes.
Prepare the filling by mixing quince brandy, vanilla and apples in a bowl, adding a tablespoon
of flour. When the dough has cooled stretch it into a sheet of 30 cm diameter and place it in a
pie pan. Put filling over it and pack the dough edges to the center of the pan, so take a pie half
covered.
Sprinkle 2 teaspoons of sugar and grease with remaining tablespoon of butter. Bake the pie
for 30 minutes until a golden crust has.

12. Istanbul / Turkey
Asure (Noah’s Pudding) Recipe
Asure is a special dessert cooked within Asure mont in Turkey. It is cooked for blessing the
survival of Noah’s ship. That’s why it contains lots of ingredients. It is prapared with 41
different kinds of ingredients. I listed the basic ones below. But you can add any food you can
find at home. All kinds of fruits, grains, nuts or even starch, cacao powder or any spices. But
these kinds of foods shall be added in very very small amounts. The variety of food is
important, not the amount.
It is cooked in large amounts and served to the relatives and neighbours within Asure month.
These ingredients make up to 20-25 servings, but you can decrease the amounts by half and
cook for less people.
How to keep it? After it comes to room temperature, you can transfer it to the fridge in a
vacuumed storage box and keep for about a week.
Ingredients:
1. 1 cup barley,
2. 1/4 cup white kindey beans,
3. 1/4 cup chickpeas,
4. 1 table spoon rice,

13. 5. 1 table spoon bulghur,
6. 2 cups sugar,
7. 8 cups water,
8. 1/2 cup hazelnuts, chopped,
9. 1/2 cup walnuts,chopped,
10. 1/2 cup almond,chopped,
11. 1 cup dry apricots, diced,
12. 1 cup peanut, chopped,
13. 1 cup raisin, washed and drained,
14. 1/2 apple,diced,
15. 1/2 orange, diced,
16. 1 table spoon sesame,
17. 1 table spoon of honey,
18. Pomegranate seeds for topping.
Preparation:
1. Wash and drain barley, beans and chickpeas and soak overnight,
2. Cook them with 4 cups of water in a pressure cookeer until the grains
dissolve and starch comes out,
3. Open the cooker and transfer the mixture in a large skillet,
4. Add 4 cups of hot water rice, bulghur, hazelnuts, almond, apricots, peanut,
raisin, apple, orange, sesame and honey,
5. Cook until rice and bulghur are dissolved and the liquid set,
6. Add sugar and walnuts and cook for another 5 minutes,
7. Serve cold with pomegranate seeds on top.
Bon appetit…

14. Pumpkin Dessert with Chopped Walnuts
Ingredients
½ kg fresh pumpkin
2 cups sugar
1 cup coarsely chopped walnuts
Method
 · Slice the pumpkin into segments with a serrated bread knife. Remove
seeds and filaments. Using a sharp knife, cut each segment into manageable
pieces (slices not chunks) on a board. Cut away the rind, then rinse.
 · Arrange the wet pumpkin pieces snugly in the bottom of a wide, shallow
pan. Dust with sugar to cover. Repeat the layers of pumpkin and sugar.
 · Cook on a moderate heat for 30 minutes or until the pumpkin is tender
and the liquid reduced. Cool, covered.
 · Transfer the pumpkin to a serving platter, and serve with the chopped
walnuts sprinkled over the top.
Afiyet olsun! That means Enjoy or Bon Appetit!'

15. CROATIAN FALL RECIPES
APPLE CAKE
Ingrediants: 4 eggs, 1 cup sugar, 1 cup flour, 1 baking powder, ½ cup semolina, ½ cup
milk, ½ cup oil, ½ cup ground walnuts, 4 - 5 apples
Instructions
In large bowl, beat eggs and sugar. Stir in flour, semolina, baking powder, milk and oil. Stir in
shredded peeled apples and walnuts.
Spoon into pan. Bake until toothpick inserted in centre of cake comes out clean.

16. Lamb peka or Roasted Lamb Under The Bell
Ingredients
Lamb, potatoes in half
2 tomatoes, 2 peppers, 2 large onions, 2 carrots
parsley and celery, rosemary leaves, bay leaves
sea salt and freshly ground black pepper
Instructions
The preparation is simple: put everything together in the baking pan (which is part of the
bell).
Cook for 1,5 to 2 hours. You can uncover it after about 45 minutes and turn the meat on the
other side.
Cover with bell and hot coals and continue baking. Cook until meat is meltingly tender, and
vegetables are soft.

17. Cyprus Pumpkin Pies – Kolokotes
Ingredients
For the dough
8 tea cups plain flour
1 teaspoon salt
4 teaspoons baking powder
1 tea cup olive oil
2 tea cups lukewarm water
For the Filling
11 tea cups diced pumpkin
1 & 1/2 tea cups crushed wheat
1 tea cup olive oil
1 level tablespoon salt
1 level tablespoon pepper
1 level tablespoon ground cinnamon
 2 tablespoons sugar
1 tea cup raisins
Directions
1. To make the filling, dice the pumpkin from the previous night and combine with all
the filling ingredients except the raisins. Stir, cover with a kitchen towel and let it rest
for 12 hours.
2. To make the dough, mix the flour with the salt and baking powder and add the olive
oil. Using your fingers, rub the oil into the flour till the mixture resembles fine
breadcrumbs. Knead with as much water as needed to make a firm dough. Cover for
about half hour. Add the raisins and stir.
3. Roll out the dough into relatively thin sheets. Make sure the sheets aren't too thin. Cut
each sheet into pieces of 15x23 cm. Take the dough pieces, one by one, by the narrow

18. side and put 2 tablespoons of filling on half of each piece. Pull the other half sheet to
cover the filling. Press the edges firmly with a fork to seal.
4. Place the pies on ungreased, floured baking trays and bake in a pre-heated moderate
oven (150*C) for about 45 minutes or till golden brown.
ENJOY!
TURKEY / ANKARA A FALL RECIPE
Bluefish is one of Turkish cuisine’s most common fish. During the fishing season from
September through the winter months, you can get one.
Simply buy one freshly cleaned and gutted fish per person. Place on your lightly oiled oven
tray (you can line it with foil to make washing up easier if you like) or in an ovenproof dish.
· Drizzle with a little olive oil and lemon juice, season with salt and pepper, add some
lemon slices and bay leaves, plus some tomato halves also seasoned if you like cooked
tomatoes.
Cook in an oven pre-heated to 180°C for about 25 minutes or till done (depends on size).
· Serve each fish topped with the lemon slices. Garnish with the bay leaves, slices of red
onion and rocket leaves or a green salad. Add the tomato halves on the side.
Bon Appetite!

19. Traditional cuisine for Winter Holidays
Turkey
Celery Orange Salad
This is a very easy salad that you can make for "New Year Party Dinner". You need
celery, yoghurt, walnut and orange.
First grate the celery and mix it with yoghurt (be sure to add yoghurt quickly in case
celery becomes dark quickly). Add walnut in small pieces and mix. Now put this mixture
in a half orange-skin and decorate it with a small celery leaf.. Yummy!!!

20. Turkish Yogurt and Mint Soup
Ingredients:
1 and 1/2 tablespoons wheat flour
1 egg
1/2 cup rice, washed and drained
2 cups of yogurt
2 liters of cold water
2 or 3 tablespoons of butter
1 tablespoon of mint
salt to taste
chili pepper flakes (optional)
Preparation:
1. Whisk the egg with the flour until there are no little lumps in it. Pour into a pan, add the
rice and the yogurt and mix well. Stirring, pour slowly the water in.
2. Turn on the heat high and keep stirring until the soup starts boiling. Then, lower the heat
and stir occasionally to prevent the rice from sticking to the bottom. Cook until the soup is
nicely thick and the rice is done, so about 20 minutes. You can add the salt now.
3. Melt the butter in a saucepan and add the dried mint to it, stir for a minute or two and pour
over the soup. You can either mix the butter and mint nicely with the rest of the soup or leave
them as a topping.
For additional flavor, sprinkle with some chili pepper flakes and enjoy warm :)

21. Romania
Christmas and New Year traditional cuisine
Boeuf Salad
Is a Romanian traditional food, despite the french resonance in the name.
Salata de Boeuf ( Beef Salad) can actually be made with beef or chicken and its ingredients
are the meat and vegetables.

22. Ingredients:
2 Chicken thighs (or 1 pound of beef)
4-5 carrots
2-3 pickled cucumbers
3-4 potatos
mayonnaise
a pinch of salt
horseradish mustard
Preparation:
Boil the vegetables and the meat in the soup, and remove.
Cut the meat, the potatos, the carrots and the cucumbers into very small cubes.
Mix everything and add just enough mayonnaise and 1 spoon of mustard to bind the
ingredients together.
Put into a serving bowl, cover with a very thin mayonnaise layer. You can decorate with
olives and fine slices of pickled peppers, olives, boiled egg white.

23. Fish roe salad - Salata de içre
Ingredients
1, ½ tbsp carp fish egg
1 finely chopped onion
200 ml sunflower oil
lemon juice
bread crumb
Preparation
Fresh carp roe are kept few days in a coldplace, covered with salt. Before preparing the salad,
put carp eggs in bowl and clean the black trickles.
In a food processor or in a bowl add the carp roe, add bread crumb soaked in sparkling water.
and mix with a few drops of lemon juice.
Start mixing pouring oil little by little. Keep stirring and pouring oil and when the content
becomes too thick lemon juice and few drops of sparkling water. Keep doing it till you have
the desired quantity. Taste it from time to time and if your carp fish eggs where stored in salt
do not add any more salt. The result should be a thick dip spread. Now add the chopped onion
and mix it in with a spatula. Put the dip in a bowl with a lid on and let it in the fridge for few
hours before serving it. Taste better the 2nd day.
You can decorate with black olives and parsley leaves.

24. Stuffed Cabbage Rolls - A traditional romanian dish for the
Holidays
There are no traditional romanian holidays such as Christmas or New Year without
stuffed cabbage rolls. Stuffed cabbage rolls are traditionally a winter dish. Romanians do
prepare for the winter in the fall, by canning cabbage for the holidays. Canning cabbage
makes what is traditionally known as sauerkraut, except that the cabbage is not sliced but
canned as whole cabbages. In America it is more difficult to find unsliced sauerkraut, but you
can buy the sliced/chopped version and use in combination with a regular fresh cabbage
instead.
Stuffed Cabbage Rolls Recipe (Sarmale)
Cooking time: 2 - 2 1/2 hours (preparation: 1 - 1 1/2 hour; cooking: 45 minutes; baking: 15
minutes)
Makes: 12 servings
Ingredients:
 1.5 pounds ground meat (combined lean beef and pork)
 3 tablespoons rice
 2 onions
 1-2 slices of bread, soaked in water
 2 sauerkraut cabbages (or 1 fresh cabbage and 1 quart jar of sauerkraut)
 2 tablespoons olive oil
 salt
 ground black pepper
 tomato paste - a small can
 sour cream

25. Preparation:
1. Mix the ground meat with one finely chopped onion, the soaked and mashed bread,
the washed rice, salt and ground black pepper. To obtain a more tender composition
add 2-3 tablespoons of water in the mixture.
2. Wash and drain the sauerkraut cabbages. Squeeze them.
3. If a fresh cabbage is used, you need to separate the leaves for filling. To do this, bring
to a boil a pot of water, and submerge the cabbage into the hot water for a about 20 -
30 seconds, then separate the outer leaf and cut the middle vein. Repeat until all the
leaves are separated.
4. If a sauerkraut cabbage is used, then the leaves can be easily separated.
5. Fill each leave with the ground meat mixture and roll, tucking in the ends of the
cabbage leaf. If the leaves are very big, you can cut them in half.
6. Finely chop the remaining of the sauerkraut. If you use fresh cabbage, chop the
remaining of the fresh cabbage and add the chopped sauerkraut.
7. Put a layer of chopped cabbage on the bottom of a large nonstick pot and one layer of
chopped onion. Add half can of tomato paste and the olive oil.
8. Arrange the stuffed cabbage rolls in layers. Add on top chopped onion, the remaining
chopped cabbage and the remaining tomato paste.
9. Add water to cover everything. Season it with salt and peppercorns (black pepper).
10. Bring to a boil and than simmer at medium-low heat for about 45 minutes. Add water
from time to time to keep the stuffed rolls covered to the top.
11. Preheat the oven at 375 F and put the pot in the oven for about 10-15 minutes.
12. The dish is better served the next day after baking.
13. Serve with sour cream on top. Traditionally, it can be served with polenta on the side.

26. ANDEZENO-ITALY (ADRIANA SAVARINO-
ANTONELLA BUFFO)
BISCOTTI-BISCUITS

27. Ingredients for the pastry (for about 14 biscuits with chocolate)
Bitter cocoa powder 25 g butter at room temperature 125 g 00 flour 175 g egg yolk (20 g) 1
cinnamon 1 tsp Powdered sugar 65g
DECORATE
Egg whites
1 Icing sugar
205 g Lemon juice

28. CYPRUS TRADITIONAL CHRISTMAS SWEET
Melomakarona Recipe
Ingredients
Dough:
- 1/2 liter Sweet Corn Oil
– 150 gr White Sugar
– 1/2 tablespoon ground Cinnamon,
- 1/2 tablespoon ground Gloves
– 1/2 teaspoon baking Soda
– 1 1/2 teaspoon Baking Powder
– Finely grated zest from 1 1/2 Oranges
– 100 ml fresh Orange Juice
-35-40 ml Cognac or Brandy
– 1 kg All Purpose Flour (you might need some more…)
Syrup: 400 gr Honey -200 ml Water – 1 Cinnamon Stick – 1 tablespoon Lemon Juice – 2-3
large pieces of Lemon Zest
OR : 200 gr Sugar, 175 ml Water, 1 tablespoon Honey, Cinnamon Stick, Lemon Zest
Topping: 100 gr chopped Walnuts
Directions
Most important is to have the ingredients ready to use. First I measure the sugar, the oil, the
cognac and grating of the Orange Zest
Cut the orange and squeeze the juice
I measure the spices, the soda and the baking powder. If you need half a tablespoon look at
the trick. You measure a full tablespoon, then “cut” into two…
Dough
Mix the oil with the sugar. Add the cinnamon, the gloves, the Orange zest and juice, the
baking Powder. For some weird reason we mix the Soda in the Cognac and add it to the mass.
Mix well. I use a hand electric mixer on medium speed.
Start adding the flour. The formula is: Flour-mix-flour-mix… until the dough is formed.
By 1 kg Flour you will get a rather soft dough. Work the dough for some minutes with your
hands.

29. To roll cookies, pinch a portion of dough off about the size of a very big walnut. Shape in
your palms into a smooth oblong shape, almost like a small flatten egg.
You can soft press the cookies on a grater to get a “a design” or create a design with a fork.
Place the cookies on trays covered with baking sheets, 2 cm apart as they “grow” during
baking.
Bake on preheated oven by 180 degrees Celsius for 30 minutes. In my oven they needed 40
minutes. They have to be light brown and firm to the touch. Watch out that they may need
less baking time in the second try as the oven will be very hot. They turn more brown when
they are soaked in the syrup!
You can also bake two trays at a time in Air by 150 degrees Celsius.
While Melomakarona are been baking, I chop the walnuts in the multi.
Honey Version: Combine honey, water, lemon zest and cinnamon stick in a saucepan over
high heat. Bring to boil, stir a bit, reduce heat and let it cook for another 5 minutes.
I place the Melomakarona (5-7 ) in a deep tray or a large saucepan and cover them with syrup.
I let them “sit” for 2-3 minutes so they can absorb enough syrup. I turn them once as they
need to coat from both sides. Melomakarona are more brown than in the picture below. You
can “cook” the Melomakarona” as in the Sugar Version below, but you must add occasionally
water as Honey thickens very much the longer it boils.
Sugar Version: Combine sugar, water, honey, lemon zest and cinnamon stick in a saucepan,
bring to boil, stir, reduce heat, cook until it starts to thick a bit. Lower the heat. Add the
Melomakarona in the syrup and let them cook for 4-5 minutes.
Take them out with a slotted spoon and place them next to each other on a serving plate.
Sprinkle the first layer generously with walnuts.
Repeat the procedure until all Melomakarona have been soaked with syrup and sprinkled with
walnuts.
IT MIGHT BE TIME CONSUIMING BUT THE RESULT IS REALLY TASTY

30. TURKEY / ANKARA
TARHANA SOUP
Tarhana soup is a tasty, comforting winter soup and is one of the most famous Turkish
recipes. It's also eaten in places such as Cyprus, Greece and the Balkans. Recipes for tarhana
dough vary.
Ingredients
 2 dessert spoonfuls hydrated tarhana dough
 3 mugs hot water or stock
 2 dessert spoonfuls salça (tomato paste)
 1 knob butter
Instructions
1. Rehydrate your tarhana dough by placing it in a coffee mug and filling the mug with
tepid water. Stir occasionally and leave it to rehydrate for a couple of hours.
2. In a large pan, melt a knob of butter on a medium heat.
3. Now pour your rehydrated tarhana and add the salça.
4. Stir around until the salça has dissolved into the mixture.
5. Now ladle your hot water or stock into the tarhana soup, gradually, stirring all the time
so that the tarhana doesn't settle and stick to the bottom of the pan.
6. Your tarhana soup will keep thickening as it heats.
7. Once it's heated through, serve your tarhana soup with chunks of fresh Turkish bread.
Many Turkish people enjoy eating their tarhana soup with white cheese crumbled on top.
Some Turkish people also like their tarhana çorbası with minced meat, too.
BON APPETITE!

31. A Turkish Recipe For Summer Piyaz Salad / by Ankara
 Buy a kilo of barbunya, pod them and boil for 20-30 minutes (taste them to check
they’re cooked).
 Once cooked, drain and run them under the cold water to stop them cooking further.
Put the beans in your serving dish and give them a good sprinkling of vinegar and
allow to cool. The vinegar will soak into the beans over an hour or so.
 Finely chop one red pepper and half a bunch of parsley. Slice an onion into half
moons. Add them to the beans and mix it all up.
 In a jar, add a decent glug of olive oil (about 6 tablespoonfuls), around 2
tablespoonfuls of vinegar, the juice of half a lemon, a sprinkling of salt and crushed
black pepper. Put the lid on and give it a good shake. Dip your finger in to taste and
add more of whatever you think it needs. Pour this mixture over your beans and stir in.
 Garnish your piyaz with tomatoes, black olives and hard boiled eggs.