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Our Recipes


Słownik angielski w kuchni

English dictionary in the kitchen


To bake: To cook in an oven.


To beat: To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.


To brush: To cover food with an even layer of liquid by applying it with a pastry brush, eg brush the pastry with beaten egg or milk to glaze.


To grease: to apply a layer of fat to a surface to prevent food from sticking, e.g. grease the baking tray with butter.


Boil: To cook in a liquid at a temperature of 100°C.


Drain: To remove water from ingredients cooked in liquid or from raw ingredients that have been washed in water by placing them in a sieve or colander, eg drain the washed strawberries.


Simmer: To keep a liquid just below boiling point, usually in a pan on the hob, eg simmer the sauce until it starts to thicken.


Skim: To remove a layer of scum or fat from the surface of a food, eg skim off the surface of a liquid to remove any excess fat. Use a spoon, kitchen paper or a basting bulb to skim scum or fat.


Bake: To cook in an oven.


Dissolve: To mix dry ingredient with liquid until in solution.

Mix: To beat or stir foods together until they are combined.

Rub in: A method of incorporating fat into flour by rubbing the fat with the fingertips until it combines with the flour to form a mixture with a breadcrumb-like consistency, eg rub the butter into the flour and add enough cold water to form a smooth dough. Pastry, scones, cakes and biscuits are made using the rub in method.

Sift : To put dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air.

Stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.



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CYPRIOT Breakfast
Breakfast habits in Cyprus were formed through the ages in regard with the climate, the geographical characteristics of the island and the social and economical conditions of the inhabitants. The origins of the Cypriot breakfast derive from the life of the rural family, since Cypriot society until 50 years ago it was solemnly a farmers’ society. The ingredients for preparing the breakfast were coming exclusively from the produce  of the family itself as the rural family used to cover almost all their needs for food and clothing by their own produce

Our traditional breakfast is consisted of

Bread was the most basic piece of food every home should possess so it was the duty of the house wife to make sure that bread is always available. For every week she had to light up the fire in the wood burning oven to bake bread. The bread was made exclusively by wheat flour and the dough usually was prepared in the evening and it should stay covered overnight in order to be ready. Traditional Cypriot Bread preparation

Traditional Bread is made the same all over the world, using flour, yeast (or sourdough), salt and water.  The difference in this Cypriot bread is the starter (prozymi) and the round scoring which characterizes its shape.

1 kg village flour
130 g prozymi
Step 1. Prozymi preparation

Prozymi meaning before (pro) and dough (zymi or zyme) is a dough we make and leave it for some days to ferment, in order to use it as a starter to make bread. Usually holy water (agiasmos) is added from a special church ceremony. In order to make prozymi, you must use a little piece from an existing piece of prozymi.

So landladies make sure that they always have a little prozymi in their freezer.

In this way:
1.      Knead the prozymi with warm water and flour until soft.
2.      Leave it for at least 4 hours to rest.
3.      Use it as a starter for bread preparation.

Step 2. Traditional bread preparation

1.     Knead the prozymi with warm water, salt and flour until soft.
2.     Allow to stand for 4-5 hours in a warm place.
3.     After the dough is raised and thick, cut it into pieces and roll them in shape of a bal, not too round, not too flat.
4.     Dip it in wet sesame
5.     Shape and bake in hot oven for an hour (preferably traditional wood oven) until right colour is reached.
Complete Traditional breakfast add ons

  1. Halloumi cheese was absolutely necessary for the breakfast table since it was together with the bread the basis of Cypriot nutrition. It’s made of sheep’s milk and it has a distinguish taste and a  squeeze texture.
  2. black or green. Green olives were particularly popular and were called “tsakistes" because they should be cracked with a stone in order not to be bitter since they were collected when they were still green

The main reason many people on the island live to a ripe old age is the Mediterranean diet which is the basis of all Greek and Cypriot food.

The mainstay of Cypriot food is olive oil, olives, an abundance of fresh fruit, salads, vegetables, fresh bread, potatoes, pulses (legumes) and fish which comes straight from the sea. Salads and mountains of sizzling chips made from the famous red potatoes grown in the red villages of the Famagusta area of the island often accompany meals in Cyprus.

The potatoes are delicious and one of the leading exports of the island. They can be used in a variety of ways and in Cyprus are often used for chips and roasts.


The traditional lunch may include lamb, pork, chicken and fish served with potatoes, pasta,  rice and pulses (beans, lentils etc) which are often very simple and easy to cook.

Cypriots enjoy Kleftiko, Afelia and traditional beef dishes such as stifado and tava.

Casserole dishes are cooked with lots of olive oil (or sunflower oil) and it's customary to mop up the juice with wedges of fresh crusty bread.

Probably the most popular food on the island is the barbecued lamb and pork kebabs which are often made at home or eaten at the local taverns or restaurant. This has always been a popular fast food in Cyprus and Greece and one which many other countries enjoy.

Lunch is served around 2 o’clock at midday. Usually on Sundays Cypriot families gather together for lunch. In this way they come together, eat and communicate. A complete traditional lunch may consist of Village salad as a starter, Kleftiko as main dish and Loukoumades as dessert.

Village Salad
4 tomatoes
4 small cucumbers
1 medium-sized onion (red onions are tastier)
1 green pepper (capsicum)
125g of feta cheese
1/2 cup of black olives
parsley leaves
Olive oil, oregano, lemon, vinegar (All optional)

Cut the tomatoes in wedges and peel and section the cucumber. Slice the onion

into thinly sliced rings, this can form the base of the salad.
Core the capsicum by cutting around the stem and cut it into slices like the onion. Build the salad up by adding cubed feta, parsley and olives to the top.
Dress with olive oil, oregano, lemon and/or vinegar (Optional).
Serves 4

Cypriot Recipe: Roasted Goat (Kleftiko)

Prep time: 15 minutes

Roasting time: 3 hours

Servings: 5 – 6


2 legs of goat or lamb cut in big pieces (about 3 kilos)

2 large onions, peeled and cut into big slices

12 – 14 small potatoes, peeled and slotted with a knife

1 cup of water

3/4 cup olive or sunflower oil


Freshly ground black pepper

¼ cup of lemon juice

a pinch of cinnamon


Wash meat thoroughly and place in a big baking tin. Place the potatoes around the meat, add salt, pepper.

Peel and cut the onions and place in between the potatoes. Add the oil, water and lemon. Finally sprinkle some more seasoning on top, including the cinnamon.

Bake in a preheated oven at 180 C for about 2 1/2 – 3 hours, turning once.  If the potatoes seem to be sticking on the baking pan, add some more water.

Preferably you may cook it in a traditional wood oven with the baking tin covered with aluminium foil. In this case you will add half the amount of olive oil and after two hours you will remove the foil, so that it may roast.

Something to drink!


There are two breweries on the island, producing Leon, 

KEO and Carlsberg.


Cyprus is one of the world's oldest wine producers, however, with the new production methods Cypriot wine is sometimes referred to as "New World wine".

The most famous wine produced is the sweet dessert wine Commandaria. The native grape varieties are Mavro and Xynisteri but others are used too.

Most of the wines are produced by monasteries, round the Troodos Mountains and production is based on traditional methods.


Zivania is a traditional Cypriot alcoholic beverage with a light aroma of raisins. It is a distillate produced from pomace, the residue of grapes that were pressed during the winemaking process, mixed with local wine. The alcohol content is typically 45 percent by volume, though up to 90 percent can be found.

Zivania is served ice-cold as an aperitif.

Loukoumades (Honey Balls)

The traditional way of making them entails scooping up a handful of batter   into your clenched fist and then squeezing a walnut size amount through the gap between your first finger and thumb.

Then with a small spoon scoop up the batter.

This is then placed into a pan of very hot oil to cook for a few minutes until golden and then covered with syrup - very, very yummy!

3 cups plain flour
1/4 oz packet of easy-blend dried yeast
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon of rose water
1-1/2 cups lukewarm water
Grated zest of 1 orange 2 tablespoons honey  sunflower oil

2 cups sugar, 2 cups of water and 1 stick of cinnamon

You will need a bowl or food processor (use the dough hook)   and a saucepan of hot oil or a deep fryer.
Remember not to add the hot syrup to hot honey balls.

The syrup must be made before you cook the dough balls so it is cool when added.

1) Mix the flour, dried yeast, zest of an orange and salt into a bowl (or food processor)
2) Add the rosewater and lukewarm water gradually until you have a thick batter mixture
3) Cover with a clean tea towel and leave in a warm place for about an hour

or until risen with bubbles
3) Now you can prepare the syrup as it must be cool when covering the honey balls
4) Put the sugar, water and cinnamon stick into a saucepan and bring to boil.

Reduce heat and simmer for about 5 minutes
5) Divide into balls using traditional method or scoop up walnut size amounts

using a teaspoon and drop into a deep fat fryer or saucepan of boiling sunflower oil for a few minutes until golden
6) Drain onto paper towels, then place on a plate and cover with syrup then add honey, crushed walnuts and sesame seeds if desired.

Cypriot Coffee

There is a strong coffee culture in Cyprus with traditionally-made coffee often served in the morning. Cypriot coffee is made by mixing freshly roasted and ground beans with cold water and sugar in a briki, or coffee pot. The mixture is then bought to the boil,

which produces a creamy foam on top and is served short and black with a side glass of cold water.

There are three main ways to drink coffee in Cyprus:
  • Sketo – plain with no sugar, strong and bitter
  • Metrio – usually with one sugar added, medium strong
  • Glyko – usually with two sugars added, sweet


The Cypriot kitchen is a tasteful and exciting experience.

The food have strong colors and much fresh ingredients.

The food have a lot in common with the Greek kitchen but is also inspired from the Turkish kitchen which makes the Cypriot kitchen a exciting mix of the smaller Asian

and Balkan food.
Dinner habits varies in Cyprus. Families who come together and eat lunch may have at night a very light dinner.

Whereas families that parents work till late afternoon, then the dinner is the main event of the day as the whole family gathers together at night.
Cypriots like visiting traditional taverns especially at nights.

The most famous food in this case, is traditional meze.

Meze is consisted usually of 15 – 20 plates, including starters, main dishes (like grill souvla, afelia, keftedes – meatballs, seftalia, mousakka and many others) and traditional desserts like glika tou koutaliou (spoon sweets).

Traditional dinner meze


Main course
Souvla (big pieces of grilled meat)
Souvlakia (small pieces of grill meat)

Glyko Karydaki (Walnut Sweet)
Glyko Karpouzi (Watermelon Sweet)
Daxtila (Sweet fingers)



1.      Starters


1200 gr chickpeas
2 garlic cloves
3 spoons olive oil
3 tspn tahine
1 tspn salt
1/2 tspn pepper
parsley, finely chopped
3 spoons water
5 spoons fresh lemon juice
Paprika (optional)

Boil them until they become tender and then drain them.

Let them cool. Use a bowl to dissolve the tahine in the water.

Place the chickpeas in a blender and while mixing add the salt,

pepper, the tahine, olive oil, garlic and the lemon juice.

Continue mixing until mixture become creamy in texture.

Serve cold and garnish with parsley. Add paprika optionaly.

Soak the chickpeas in water for at least 12 hours.

5dl tachini
6 garlic cloves chruched
2.5dl lemon juice
2.5dl oliveoil
2.5dl parsley chopped
2.5dl cold water
1tsp salt
4-5 black olives

Add the lemonjuice, water and oliveoil slowly.

Stir until thickens. Serve in small bowels.

And garnish with the olives and parsley.


1.75dl taramas (fishrow)
3dl wetted bread
1.75dl oliveoil
2.5dl lemonjuice
1tsp salt
1 garlic clove (finly shopped)
parsley finly shopped

Put the Tachini, garlic and salt in a bowl and stir.

If the Taramas is not ready in a jar , put it in fingerwarm water for 10 minutes to de-salt. Rinse well. If it is Tarmas from a jar crush good until creamy. Put in a bowl and mix with the bread, lemonjuice and oliveoil whip thurely until you get a thick nice cream. Garnish with parsley and maybe some black olives.


1 cucumber
3dl strained yoghurt
3 garlic cloves
1tlsp olive oil
1 lemon
Pepper & salt

Grate the garlic and mix it with salt and vinegar.

Peel the cucumber, grate it and squeeze it until all its water is removed.

Put the yoghurt into a bowl and add the cucumber into it.

Then mix the yoghurt with the mixture of grated garlic.

Whiz the content until all the ingredients are well mixed.

Add some oil. Yoghurt dip can be served in a normal temperature

but it is rather preferred cold.


A)    AFELIA (pork cooked in wine and crushed coriander seeds)
1kg boned lean pork, diced

2dl red wine

1-2 tablespoons coriander seeds, crushed coarsely salt

and lots of freshly ground black pepper stick cinnamon

6 tablespoons sunflower or vegetable oil

1. Marinate the meat in the wine and spices for at least 4 hours,

overnight if possible.
2.         Lift the meat out of the marinade and dry on kitchen paper.

Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brow the cubes of meat

 a few at a-time, until all are crisp and brown. Add more oil if necessary.
4.         Wipe any excess oil from the pan and return all the meat.

Pour over the marinade and enough cold water to just cover the meat.

Cover the casserole with a lid and cook gently, either in the oven

or on top for about 30 minutes or until the meat is tender.
5. Almost all of the liquid should have evaporated to leave a thick sauce.

If necessary cook the afelia uncovered for a further 10 minutes

to reduce excess liquid.

1kg minced beef
2 onions, grated
2 eggs
1 teacup olive oil
2-3 slices bread
2 tablespoons chopped parsley
1 clove garlic
Salt, pepper
Oil for frying
Some flour
3 teacup tomato sauce


Place the minced meat in a bowl and add the eggs, the parsley,

the garlic and the grated onions. Soak the bread and squeeze

excess moisture. Add it to the meat mixture along with salt and pepper.

Mix all the ingredients well. Make small round shapes and flatten them

 by hand until they are about one centimeter thick.

Coat the meatballs lightly with flour and fry them in very hot oil.



700gr minced lamb
700gr aubergines
175gr onions
225gr tomatoes
150ml olive oil
1tsp ground allspice
1tsp chopped parsley
425ml bιchamel sauce
Ground black pepper

1 egg
large pinch grated nutmeg
75gr Cheddar cheese


Wipe, top and tail, but do not peel the aubergines.

Cut them into slices about 6 mm. (thick.

Put into a colander with a light sprinkling of salt between

the layers and leave to drain for half an hour.

Peel and slice the onions: peel, de-seed and chop the tomatoes.

When ready to cook, pat the aubergine slices dry with paper.

Heat 3tbsp oil in a frying pan over a low heat and, when hot,

fry the aubergine slices gently until tender, in batches, turning once.

Lift out and drain on absorbent paper. Add extra oil between

batches as necessary. When all are fried, make the oil in the pan

up to 30 ml. again. When this is hot, fry the onions gently

for about 5 minutes, until soft and pale gold. Add the meat and fry.

Add the tomatoes, allspice, parsley and salt and pepper to taste.

Stir well, cover and cook very gently for 25 to 20 minutes.

Heat oven to 180 C., gas mark 4. In a deep, ovenproof dish,

arrange alternate layers of aubergines and meat, finishing with aubergines.

Warm the sauce over a low heat. Separate the egg and, off the heat,

stir the yolk, nutmeg and salt and pepper to taste, into the sauce.

Reserve the egg white for use in another dish.

Pour the sauce evenly over the surface of the dish.

Grate the cheese over the sauce.

Bake in the oven for 45 minutes until the topping is golden and bubbling.

500gr Finely ground fatty pork
500gr Finely ground veal or lamb
1 Onion finely chopped
1dl Finely chopped parsley
2tsp Salt
250gr Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous
grinding of black pepper. Dip panna into a bowl of warm water

for a minute or two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen scissors into
pieces about 10 cm square. Take a good tablespoon of meat
mixture and shape into a thick sausage about 5 cm long.
Place towards one edge of piece of panna, fold end and sides over
meat and roll up firmly. Repeat with remaining ingredients. Thread
sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length.

Cook over glowing charcoal, turning frequently.

Do not place too close to heat as sheftalia must cook fairly

slowly so that the inside is well cooked and the outside nicely

browned without being burnt. The panna melts
during cooking, keeping the meat moist and adding flavour.

Excessive flaring of fire can be controlled by a sprinkle

of water on the coals.

Serve sheftalia as an appetizer or a main course.

8 medium tomatoes
8 medium peppers
4 medium potatoes
5dl rice
3 onions
Spoon of sugar
3.5dl oil

Optionally: Raisins, minced meat.

Slice-off the top of the tomatoes and the peppers. Use a spoon

to remove the inside part of the tomatoes and the peppers.

Try to leave the empty tomatoes as thin as possible but be careful

not to score their skin. Save the inner part of the tomatoes

you have removed. It will be used for the stuffing.

Mash the inner tomato parts with a blender and mix half of the tomato

 mash with the rice the onions (chopped), the mint,

the sugar and the parsley. Pour olive oil and boil the rice mixture.

Add salt and pepper as desired. Do not overcook the stuffing.

The rice should not be soft. It will soften later during baking time.

Stuff the tomatoes and the peppers and lid them with their tops.

Place them in a pan, surround them with the potatoes (sliced)

and pour the rest of the tomato mash. Add olive oil and bake

for about 1 1/2 hour in 180 C oven . Add water if required

during baking. Optionally: You can add raisins in the stuffing

if you desire. Also, alternatively you can stuff tomatoes

and peppers with some minced meat.

Try to experiment and create two stuffing,

one with rice and one with minced meat

and fill half of the tomatoes and peppers with each stuffing.
For the alternative stuffing just replace rice with minced

meat or use both in equal portions.


A)    Glyko Karpouzi (Watermelon Sweet)

50 pieces watermelon rind
Lemon juice
1 cup lime
3 kg. sugar

3 cups water

Peel the rind on both sides leaving only the white part.
Cut into square pieces.
Place the watermelon pieces in a bowl with water and lime for 2 hours.
Rinse very well under running water.
Boil the watermelon in a casserole until cooked.
Drain and place in water and lemon juice for 2-3 hours.
Drain and boil in the casserole with sugar, water and lemon juice

till cooked.
At the end add the vanilla.
Store in sterilized jars when cold.

B)     Glyko Karydaki (Walnut Sweet)

100 fresh walnuts
Lemon juice





Bulgarian Meal

Cypriot Meal

Hungarian Meal

Italian Meal

Latvian Meal

Polish Meal

Portuguese Meal

Spanish Meal

Turkish Meal


POLISH  breakfast
A typical Breakfast
Description of Traditional Polish Breakfast
·   Polish bread
The traditional Polish breakfast is a substantial spread with a variety of side dishes eaten with bread or toast. These side dishes could include cold meats, meat pastes, kielbasa - the polish sausage, sardines, tomatoes and sliced pickles. The favourite breakfast cheese is „”, a native cheese that can be eaten plain, with salt, sugar or honey. It can also be mixed with chives or sardines into a creamy spreading cheese. Eggs are often served as a main item, mostly soft boiled or scrambled. Various jams and preserves are popular for a quick breakfast and either coffee, milk, hot cocoa or tea are all consumed for breakfast. During cold winter months hot oatmeal, sometimes with cocoa added, is often served.Fried meats or potatoes are rarely found and emphasis is placed on variety to satisfy everyone at the breakfast table.
·   Butter, mayonnaise
·   Cheese, boiled eggs, ham,
a selection of cold meats, different vegetables
Tea, coffee, cocoa to drink

·   Bread
Step 1) Cut bread into slices.

Step 2) Spread the slices of bread thinly with butter or mayonnaise.

Step 3) Cut cheese, ham, cold meats and eggs into slices.

Step 4) Wash carefully tomatoes, leaves of lettuce, cucumbers, chives and radish.

Step 5) Cut vegetables into slices.

Step 6) Choose your favorite ingredients and put on slices of bread.

Step 7) Now your sandwiches are healthy and colorful

Step 8) Eat sandwiches with a cup of hot tea, coffee or cocoa

·   Cheese, various types
·   Butter, mayonnaise
·   Eggs
·   Ham
·   Cold meats
·   Tomatoes, lettuce, chives, radish, cucumbers, etc




A typical lunch
·   The first dish- chicken broth with pasta
Traditionally, the main meal is eaten about 2 p.m. or later, and is usually composed of three courses, starting with a soup, such as popular rosół  (meat broth) and tomato soup or more festive barszcz (beet borscht) or żurek (sour rye meal mash), followed  (perhaps in a restaurant)by an appetizer of herring (prepared in either cream, oil, or vinegar). Other popular appetizers are various cured meats, vegetables or fish in aspic.
The main course is usually meaty including a roast or kotlet schabowy (breaded pork cutlet). Vegetables are often served as "surówka" - shredded root vegetables with lemon and sugar (carrot, celeriac, beetroot) or sauerkraut (kapusta kiszona). The second course is also accompanied by different salads like mizeria. This chilled salad is composed of thinly-sliced cucumbers, springs of dill, and chopped onion in a sour cream and lemon juice dressing.
The side dishes are usually boiled potatoes or Kopytka - Hoof-shaped potato dumplings, Kasza gryczana - Cooked buckwheat groats.
Meals often conclude with a dessert such as makowiec, a poppy seed pastry, or drożdżówka, a type of yeast cake, Polish cheesecake, or sernik, apple tart (szarlotka)
Other Polish specialities include chłodnik (a chilled beet or fruit soup for hot days), golonka (pork knuckles cooked with vegetables), kołduny (meat dumplings), zrazy (stuffed slices of beef)
The Polish national dishes are bigos, pierogi, kielbasa, kotlet schabowy, goł±bki, zrazy (silesian rouladen), roast and zupa ogórkowa, zupa grzybowa, zupa pomidorowa, rosół, żurek, flaki, barszcz

·   The second dish - chicken in honey and herbal marinade, boiled potatoes with green dill, boiled carrots with green peas
·   Dessert- Mazurek Różany (Rose Mazurek)
·   For drinking – Fruit compote



· Chicken
Step 1. Boil chicken in salty water.
Step 2. Add peeled vegetables.
Step 3. Add pepper and cut the green leaves of parsley.
Eat broth with thin pasta.

· Vegetables:
2-3 carrots
2-3 roots of parsley
1 small root of celeriac
a clove of garlic
1 onion
Salt, pepper/ 120 g pasta




The second dish of POLISH LUNCH:
chicken in honey and herbal marinade, boiled potatoes sprinkled with green dill, boiled carrots with green peas
Ingredients for 4 people

·   8 drumsticks of chicken

Step 1. Boiled drumsticks put into a bowl with marinade. Then put them into the oven. Cook for 15 minutes.

Step 2. Boil peeled potatoes in salty water for about 35-40 minutes. Mash potatoes with butter and sprinkle them with dill.

Step 3. Peel and cut carrots into small slices.
Put them into the pot with salty water. Add fresh or frozen green peas. Add a pinch of sugar. Boil for 15-20 minutes.


·   marinade: 2 sp honey, herbs, salt, pepper, 2 sp ketchup
·   1 kg potatoes
·   green dill and 1 spoon of butter
·   0,5 kg carrots
·   0,5 kg green peas
·   Salt, sugar



1 776 KB

Golulash -recipe-

it was cooked by Portuguese students





Hungarian cuisine
Some basic ingredients and cooking techniques make Hungarian dishes hearty and spicy. Hungarian paprika powder gives a unique taste and fiery colour to typical Hungarian meals however don't think that Hungarian dishes made with paprika are burning hot. Hungarian food is often spicy, due to the common use of paprika but usually sweet paprika is used to make stews, goulash, paprika chicken and hot paprika is offered separately.
Additionally, the combination of paprika, lard and yellow onions is typical of Hungarian cuisine and the use of the thick sour cream called tejföl.
Braising onions in hot lard and adding paprika to it are the first basic steps of making authentic Hungarian stews, paprikás or goulash. Sour cream is another essential ingredient in Hungarian recipes. It's added to soups, pastas, casseroles and desserts.

Some other common ingredients are onions, garlic, caraway seed, black pepper and a variety of herbs including parsley, bay leaves, tarragon, celery, thyme, savory.
Although most authentic Hungarian dishes require lard nowadays restaurants and housewives use vegetable oil instead of pork fat. Goulash, stew, paprikash, Hungarian fish soup, paprika potatoes etc. are similar traditional Hungarian dishes. The Hungarians cook stew or goulash on every holiday and family gathering. These foods are included in the main family events: weddings, christenings, birthdays, funerals etc. These dishes are often cooked outdoors on open fire in a kettle at the friends gatherings.


Hungarian breakfast
A typical Breakfast
Description of Traditional Hungarian Breakfast
·   Bun,  crescent, pastries
In Hungary people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh bread or a toast, butter, cheese or different cream cheeses, curd cheese (túró) or Liptauer cheese spread (körözött), cold cuts such as ham, liver pâté (called májkrém or kenõmájas), bacon, salami, , head cheese /disznósajt), sausages like kabanosbeerwurst or different Hungarian sausages or kolbász.  Even eggs, (fried, scrambled or boiled), French toast calledbundáskenyér and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, a bun, a crescent (kifli) or a strudel  with jam or honey, or cereal like muesli and perhaps fruit. Children can have rice pudding (tejberizs) or semolina cream (tejbegríz) for breakfast topped with cocoa powder and sugar or with fruit syrup. Hot drinks are preferred for breakfast.Villásreggeli (literally breakfast with fork) is a more luxurious big breakfast given on special occasions or holidays. Often guests are invited. Deviled eggs, cold steak, cold salads,, omelet, pancakes, körözött, , foie gras, fruit salads, compote, fruit yogurts, fruit juices, and pastries, cakes and cookies may be served.


·   Butter
·   curd cheese
·   Liptauer cheese spread
·   liver pate
·   sauasage
·   salami Pick
·   egg
·   French  toast
·   rice pudding
·   semolina cream with cocoa powder
·   tea with sugar or honey and lemon
·   milk
·   cacao








Körözött – Liaptauer cheese spread
·   500 grams of curd (cottage cheese)
Smash the curd in a bowl with the butter. Add the grated onion, the cumin, red paprika, salt and mix them well to get a smooth spread. You can add some spring onion. It’s delicious with fresh bread and green pepper.
·   100 grams of butter
·   1  onion
·   2 tsp of sweet Hungarian red paprika
·   1 tsp of ground cumin
·   salt































Hungarian Lunch

A typical lunch

Description of traditional Hungarian lunch·



 Poppy-seed or Walnut rolls –
Traditional Christmas sweets


  • 500g plain flour
  • 250g butter or margarine
  • 2 whole eggs
  • 50g sugar
  • 20g yeast
  • 200ml milk
  • A pinch of salt

For the walnut filling:

  • 300g walnuts
  • 200g icing sugar
  • Lemon zest
  • 100g raisins
  • 100g breadcrumbs

For the poppy-seed filling:

  • 300g ground poppy-seeds
  • 200g sugar
  • 200ml milk
  • 1 sachet vanilla sugar

How to make it?

  1. On a flat surface mix the flour with the salt, the butter and the sugar using your hands.
  2. Mix the yeast with some lukewarm water, then add to the flour mixture and knead the whole lot with the eggs.
  3. Cover, and leave to rest and leaven. Then, roll the pastry out to a rectangular shape and spread the cold poppy-seed or walnut filling on top.Roll up and tuck in the ends, then lay your rolls on a baking tray, keeping an appropriate distance between the two.
  4. Prick the top with a fork couple of times, then brush with a whole beaten egg and let it dry.
  5. Bake in a hot oven. The rolls should look like nice and pretty. I recommend checking your rolls regularly. It is ready when it has nice gold brown color.

To make the walnut filling:

  1. Make a syrup from 200ml water and the sugar.
  2. Pour the ground walnuts in the mixture, then add the raisins, the lemon zest and the breadcrumbs.
  3. Simmer the whole lot and let it cool.

To make the poppy-seed filling:

  1. Bring the milk to a boil.
  2. Add the sugar and the vanilla sugar and the ground poppy seeds.
  3. Simmer, then season with lemon-peel.


A typical dish for Cristmas Eve

What do you need for this gorgeous soup?


Of course FISH!  But it is very important to choose the right fish!
It cannot be sea fish. The original Hungarian Fish Soup is made mainly from carp; of course you can use other types of fish other than carp too: catfish, sterlet and bass are all good choices. If you want to make an unforgettably good fish soup, use several types of fish.
Buy 250-300g fish per person. If you have just one type of fish I recommend buying smaller ones too.


  • Carp, catfish or sterlet  (4 people = 1-1.5 kg)
  • 1 kg small freshwater fish
  • 1 Onion per  0,5kg fish
  • 1-2 green pepper
  • 1-2 tomatoes
  • Appr. 2 table spoon ground paprika (Hungarian paprika is the best for this soup)
  • Salt
  • Water

How to cook it?
Clean and wash the fishes, open them and remove the chitterlings. Remove the heads, fins and tails. Slice the big fish (carp, catfish, etc.) in finger width pieces and salt these slices. Clean and chop the onions. Put the small fish, the heads (without eyes and gills), fins and tails (it’s better if you buy some extra) in a big cooking pot and fill with about 3 liters of water. Add the chopped onion, salt, tomatoes and pepper, red paprika and boil it until the fish meat comes down off the bones. Then squeeze the broth through a sieve. You can add more water if it’s too thick. Put the salted fish slices into the broth and bring it to the boil. Taste it and if needed add a little more salt. Cook the Fish soup for 10 minutes. Don't stir the soup because the fish meat will be broken.


1 kilogram floury potatoes
600gr ripe plums
sugar cubes
caster sugar
150gr butter
100gr breadcrumbs
1 egg
350gr flour

Boil washed potato with skins on. Put under running cold water for a minute, peel,  mash and let it cool. Mix with the beaten egg, 30gr melted butter and the flour until a smooth dough is obtained. Add more flour if too soft.
Flour the table and spread the dough with a rolling pin about 0.5 cm thick. Pit the plums and put a little cinnamon and a sugar cube inside each. Some people use one plum per dumpling, others put only a half. They won't be bite-sized either way so I recommend putting a whole plum so that the plum juice is less likely to pierce through the dough. Wrap the dough around the plums so as to cover them entirely. Do not put too much dough or it won't cook no matter how long you leave it. Fill your largest saucepan with salted water and heat until it boils. Plunge the dumplings carefully in the boiling water. The temperature will decrease as you put them in. Wait until the water simmers but do not let it boil. When the dumplings emerge again as they cook, count 5 more minutes and remove carefully one by one with a sieve. Heat the remaining butter in the largest, flattest saucepan you have. Mix in the breadcrumbs and leave for a few minutes. Add the dumplings one by one, carefully, and let them take some color. Turn them carefully to coat them evenly in breadcrumbs. Toss over the dumplings caster sugar and cinnamon.


Hungarian dinner

A typical Dinner


·   Fried bread dough – ‘Lángos’ with sour cream and

Dinner is the third meal of the day.   Dinner is a far less significant meal than lunch. It may be similar to breakfast, usually an open sandwich, yogurt or virsli (hot dog sausage) with a bun, more seldom a cake, pancakes (palacsinta), and it consists of only one course. It can be Lecho (Lecsó) which was cooked by Cypriot pupils, rissole (meat ball) or a fried bread dough (Lángos).  Some people and children eat a light meal in the afternoon, called uzsonna, usually an open sandwich, pastry, slice of cake or fruit.

   cheese or garlic

·   Lecho

·   Meat balls

·   wienerwurst/ Frankfurt sausage with mustard

·   Pasta with poppy seeds


































lecho – hungarian ratatouille ‘lecsó’
200 grams of bacon
8 green peppers/paprika
500 grams of tomato
Optional: sausages, egg
Chop the bacon and fry it in a frying pan with the oil until it's nice brown. Add the chopped onion and paprika (and a little bit of hot paprika if you like it) and fry it for 5-10 minutes. Chop the tomatoes ( I prefer when the skin of the tomato is removed) and add it to the paprika and fry them together until the ingredients are cooked but not too soft. You can eat it in different ways: with bread, or with rice or with eggs (whisk two-three eggs and pour on 'lecsó' and fry it until eggs are firm.
With Hungarian sausage it’s delicious.


































 Latvian Recipes

Latvia - Cooking and Food
Overview of Latvian Cuisine History


A long time ago, Latvia was ruled by great powers like Germany, Russia, Poland, or Sweden. As a consequence, it would be no surprise to find out that Latvian cuisine consists of potatoes, Pork, and sour kraut served with a generous sprinkling of dill. During the 19th century, a plant from North America started to spread quickly and this was the Potato. As a result of Potato farming, Latvian peasants no longer had food shortages in spring or winter. Another assumption is that in the 19th century the most common Latvian meal consisted of boiled potatoes with cottage cheese and Herring or pilchards. Nevertheless, even today potatoes, prepared through different methods, still represent a popular component of the Latvian diet. In this region, people have always been involved in fishing, because fish was an integral part of their daily diet.
   Cuisines of Latvia
More than 1000 years ago, the Latvian inhabitants subsisted mainly from grains like Wheat, Rye, Oats, Barley, hemp and millet. These grains contributed to the production of porridges, patties and leavened bread. The Latvians were used to consume beans, peas, black radishes, turnips, linseed, garlic and wild carrots. Once their agriculture started to develop, the Latvian people began eating Beef, fowl, Pork and horsemeat, as well as Deer, beaver, Duck, Goose and wild boar. Caraway seeds, garlic, onions and white mustard are the most important ingredients in the Latvian cuisine. In order to sweeten some delicacies, the Latvians usually use honey, and the most popular dessert consists of hazelnuts and berries. Latvian cuisine resembles the cuisines of Russia, Poland, Ukraine and Lithuania, and other common ingredients are Wheat, cabbage, Barley, eggs, Bacon and black peas.
Latvian Food Traditions and Festivals
Almost all Latvian celebrations are related to seasonal events and to the rhythm of farming in the northern hemisphere. In autumn, the Latvians celebrate the harvest festival by organizing a special feast where every person makes a wish while eating bread. Also, domestic animals are slaughtered and meat is salted and dried, or made into sausages. Another Latvian specialty is Bacon rolls or Piragi filled with diced fatty Bacon and Onion. On Christmas dinner, today’s most popular dish is boiled grey peas with fatty Bacon and fried meat, which are served near a coup of ruguspiens or kefirs, which means cultured or curdled milk. Easter, which coincides with the spring solstice, represents a special occasion to eat boiled eggs coloured with brown Onion skins or parsley leaves. Anyway, the most important Latvian celebration of nowadays is Jani or the summer solstice when people eat fresh caraway cheese, sweet platter breads, fried sausages, barbecued meat, salads, and drink beer.

Breakfast cereal with milk or yogurt
Sandwiches with-  Sviestmaizes
        sausage;cheese; cottage cheese;
      chocolate cream.
a variety of tea;
Cottage cheese with sour cream and herbs – Biezpiens ar krējumu un zaļumiem
Cottage Cheese Pancakes biezpiena pankūkas
/2 cup oatmeal 
1/2 cup cottage cheese
1 teaspoon vanilla
4 egg whites
Blend all ingredients in blender.
Spray skillet with cooking spray and cook just like"silver dollar" pancakes, a few small ones at a time.
Top with your favorite pancake topping!
Various porridge - Biezputras
semolina, rice, millet, semolina, oat flakes with butter, jam or honey

Beet Soup With Beef -Bie¹u zupa
Servings: 4
1 Pound Beef, Cubed
1 Stalk Celery, Chopped
2 Medium Carrots, Chopped
1 Bunch Parsley, Chopped
1 Medium Onion, Chopped
1 Pound Beets, Grated
1 Tablespoon Flour
1 Tablespoon Sour Cream
1 Tablespoon Wine Vinegar
Salt And Pepper, to taste
10 Cups Beef Broth
Cooking Instructions:
Bring beef to a boi in the broth. Simmer for 20 minutes. Add celery, carrots, parsley, onions and beets. Simmer for 30 minutes. Mix flour with sour cream and add to the soup. Add vinegar, salt and pepper. Simmer for 5 minutes. Serve.
Meatballs Soup - Frikadeļu zupa
 Servings: 4
1 Pound Ground Beef
1 Cup Bread Crumbs
2 Medium Eggs
Salt And Pepper, To Taste
3 Medium Potatoes, Grated
5 Medium Carrot, Chopped
1/4 Cup Chives, Snipped
1/4 Cup Parsley, Chopped
10 Cups Beef Broth
Cooking Instructions:
Mix together beef, bread crumbs and eggs. Season with salt and pepper. Add potatoes to broth and simmer for 10 minutes. Add carrots and simmer for 10 more minutes. Make small meatballs with the beef and add to the broth. Add chives and simmer for 30 minutes. Serve sprinkled with parsley.
Latvian Sauerkraut Soup - Skābu kāpostu zupa
500 g water
150 g bacon
175 g sauerkraut
15 g onions
10 g carrots
5 g wheat flour
15 g tomato mash
10 g fat
15 g sour cream
Cooking Instructions:
Put sauercraut in a saucepan, pour a necessary amount of water and boil until it is half-ready. Than add chopped pork, fried culinary roots, tomato mash, a little salt and boil until sauerkraut and meet are soft. After that add heated up, diluted wheat flour and boil. Add some sour cream and chopped greens before severing.
Breaded Roasted Potatoes -  Rīvmaizē cepti  kartupeli
2 Medium Eggs, Beaten
2 Cups Bread Crumbs, Toasted
6 Medium Potatoes, Boiled And Peeled
1 Can Tomatoes, Chopped
3 Tablespoons Butter
Salt And Pepper, to taste
Cooking Instructions:
Mix eggs and bread crumbs together. Roll each whole potato in the egg mixture. Bake for 45 minutes in a 375 degree oven. Saute tomatoes in butter. Add salt and pepper to taste. Top potatoes with tomatoes and serve.
Fish Cooked in Milk with Boiled Potatoes -  Cepta zivs ar kartupeļiem

500 g (17.5oz) fish (mackerel
, perch, pilchards, etc.)
140 g (4.9oz) flavouring vegetables (onion, parsley, carrot)
260 g (9.1oz) milk
2 tablespoons vegetable oil
2 tablespoons sour cream, chopped parsley or dill
Salt, pepper, bay leaves
Cooking Instructions:
Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley. Layer fish pieces with vegetables in a saucepan, sprinkling each layer with vegetable oil, salt and pepper. Pour over hot milk, add bay leaf and simmer over low heat for 10-15 minutes. Add sour cream at the end of cooking. Serve fish with the cooking liquid and boiled potatoes. Sprinkle with chopped herbs before serving.
Whipped Cranberry Dessert with Milk - Debessmanna
75 g (2.65oz) cranberries or other berries
200 g (7oz) water
50 g (1.75oz) sugar
30 g (1.05oz) semolina
Cooking Instructions:
Rinse cranberries. Crush and squeeze out juice. Place cranberry solids in a saucepan, cover with water, boil for five minutes and strain. Add sugar. Gradually add semolina, stirring constantly. Heat until semolina thickens, then add cranberry juice. Pour mixture into a bowl and cool rapidly. Whip mixture until it becomes light and airy and has doubled or tripled in volume. Serve in deep dessert dishes with cold milk.
Layered Rye Bread Dessert – Rupjmaizes kārtojums
75 g (2.625 oz) dry rye bread
50 g (1.75 oz) loganberry jam
20 g (0.7 oz) sugar
60 g (2.1 oz) cream, cinnamon
Vanilla essence
Cooking Instructions:
Finely grate rye bread, mix with cinnamon and half of the sugar. Beat cream, adding sugar and vanilla essence gradually, until mixture forms stiff peaks. On a shallow dish arrange layers of bread, jam and whipped cream, finishing with a layer of bread which is decorated with whipped cream. Serve with a drink of milk.

Latvian potato salad- Rasols)
6 potatoes
6 eggs
6 pickles, optional
6 pickled beets, or equivalent in sliced pickled beets, optional
1 apple, optional
3 large dollops of mayonaise
1-2 large dollops of sour cream
1-3 tsp. mustard
1-3 tsp. vinegar
1/4-1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce, optional
Cooking Instructions:
Boil potatoes until soft (but not until they are falling apart). Hard boil eggs. Remove skins from potatoes, and shells from eggs. Dice into fairly large chunks (about 1/2 inch in diameter). Dice optional ingredients into smaller pieces. Put all diced ingredients into a very large bowl. Make salad dressing. Start with smaller amounts, and keep adding sour cream, vinegar, mustard, etc. until it tastes good to you. The salad dressing should taste somewhat salty and tart. Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate at least overnight.
Bacon Rolls - Pīrāgi
450-500 g (17.5 oz) flour
250 g (8.75 oz) milk or water
25 g (0.875 oz) yeast
75 g (2.625 oz) margarine
25 g (0.875 oz) sugar
5 g (0.175 oz) salt
1 egg
Filling: 350 g (12.25 oz) smoked streaky bacon
50 g (1.75 oz) onion, ground pepper
Cooking Instructions:
Prepare dough without a starter (see above). After dough has risen, divide into 30-35g (1.05 - 1.225oz) pieces, roll into round balls and leave on a pastry board for 10-15 minutes to rise. Press each piece flat, place bacon filling in the centre, press together edges of dough above or at the side of filling. Roll with both hands to even out filling; make the shape long with slender ends and bent into a half-moon. Place on a greased baking tray, leave to rise, brush with beaten egg and bake in a hot oven. Brush with melted butter once removed from the oven. Bacon filling: Cut rind off bacon. Dice bacon and onion and sauté (sauté only for a short period, so that fat does not run off), add pepper and mix well.
Layered Herring Salad – Siļķe kaokā

1 cup mayonnaise
1 cup sour cream
Kosher salt and freshly ground black pepper, to taste
3 filets salted herring, rinsed and roughly chopped
1/2 small yellow onion, minced
2 medium peeled and boiled Yukon Gold potatoes, grated
3 medium boiled carrots, grated
6 hard-boiled eggs, whites and yolks separated, each passed through a fine strainer
1/2 Granny Smith apple, cored, peeled, and grated
2 medium boiled beets, peeled and grated
1/4 cup chopped fresh dill
Carrot rose, to garnish (optional)
Whisk together mayonnaise and sour cream in a small bowl and season with salt and pepper; set aside. Place herring in the bottom of a shallow 1 1/2-qt. oval dish, and top with 1/3 dressing. Sprinkle onions on top, then cover with grated potatoes. Top potatoes with carrots and 1/2 the remaining dressing. Combine half the sieved egg yolks and half the sieved whites in a small bowl, then spread over dressing. Top with apples, then beets. Spread remaining dressing over beets to cover. Create three even rows across top of salad with remaining egg yolks and three rows with remaining whites; fill in gaps with rows of dill. Garnish with a carrot rose, if desired.
Sausage salad  - Desu salāti
4 - 5     large potatoes            
3          eggs    
1 large             Polish-style sausage
1 cup   peas (frozen or fresh)             250 ml
Note: you will need about 1 cup (250 ml) of diced Polish sausage, so one sausage should be more than enough.
Salad dressing ingredients
¾ - 1 cup         sour cream      200 - 250 ml  
¼ cup mayonnaise     60 ml   (optional)
¼ - ½ teaspoon           salt      1 - 2 ml          
¼ teaspoon     pepper 1 ml
1 - 2 tablespoons        horseradish     5 - 15 ml         OR:
1 - 2 tablespoons        mustard           5 - 15 ml        
Note: mayonnaise is a typically used in the Russian variant of this recipe; Latvians use only sour cream.
Also, please make sure you use EITHER horseradish OR mustard; definitely not both!
Boil potatoes until fairly soft (but not until they are falling apart). Hard boil eggs. Boil peas until cooked, but not mushy. Remove skins from potatoes, and shells from eggs. Dice into fairly large chunks—about ½ inch (1 - 1.5 cm) in diameter. Dice sausage into slightly smaller pieces; it should make approximately one cup (250 ml) when diced. Put all ingredients into a large bowl.
Make salad dressing. Start with smaller amounts, and keep adding sour cream, horseradish (or mustard), salt, etc. until it tastes good to you.
Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate for several hours, if possible.
   Stuffed Eggs – Pildītas olas
    8 eggs hard boiled
    3 tbsp parsley and dill finely chopped
    ½ cup cream
    ½ cup cheese ground
    3 tbsp butter
    Cut eggs in halves, take yolks out.
    Blend yolks with butter, greens, salt and cream.
    Put the filling back into the halves.
    Put two halves together like a whole egg, sprinkle with cheese and butter.
    Bake in the oven for 10 – 12 minutes.
    Before serving pour mayonnaise over and decorate with greens.

   Jellied Meat - Galerts
(Pork Hocks in Aspic = Latvian Galerts)
Jellied meat is a must on the smorgasbord table. It's absolutely delicious!
4 - 6     fresh pork hocks        
1 pound          veal or dark chicken meat      455 gm
1          bay leaf          
5          peppercorns   
1          celery stalk     
1          onion  
1          carrot   (optional)
½ envelope     gelatin             (optional)
            salt to taste    
Wash and dry pork hocks thoroughly. In a large kettle or Dutch oven, cover all meat with cold water and bring to boil. Skim off the froth. Add the rest of the ingredients and simmer slowly for about 2 hours, or until the meat is tender and falls from the bones (If you are using chicken, it will be ready much sooner than the pork).
Strain stock, reserving carrot, and separate meat from bones. Place meat on a large platter and allow to cool completely. Meanwhile, return stock and pork bones to saucepan and continue simmering until stock is reduced by half.
Set out a few small dishes to use as moulds and rinse out with very cold water. Slice the cooked carrots and sprinkle on the bottom, if desired, for some colour. Dice the completely cooled meats into ½ inch (1.5 - 2 cm) pieces, including pork skin, but remove any excess fat. Meat should fill bowls only about two-thirds full.
Remove stock from heat and strain to remove bones, etc. If you want the aspic to be very, very firm, dissolve the ½ envelope of gelatin into the stock, but normally it will gel well without adding gelatin. Cover the meat with the stock until the dishes are full. Store in the refrigerator overnight. Cover dishes with foil or plastic, if refrigerating longer than 8 - 12 hours.
To serve: using a knife, carefully loosen the aspic from the mould. Invert onto a serving platter, and slice to serve as needed. Serve with vinegar, mustard, and/or horseradish.




in Italian:



Descrizione della tradizionale colazione turca.
Noi diamo grande importanza alla prima colazione, soprattutto il fine settimana.
Una tipica colazione turca è costituita da fette di formaggio di feta turco, miele o marmellata, burro, olive nere, pomodori  cetrioli, salsicce turche con uovo, molto pane  fresco, bagel, pasta, polpette e te nero forte. Qualche volta prepariamo  il Menemen per la prima colazione. Il Menemen è una frittata piccante turca. Contiene uova strapazzate con cipolle a fette, pomodori e fette di peperoni verdi.
Miele o marmellata
olive nere
Pomodori e cetrioli
Sucuk (salsicce turche con uovo)
pane turco
Simit, pohca o börek (tè nero turco)

Menemen (Omlette piccante turca)



-1 cucchiaio di olio di oliva, di mais o di girasole
- 4 uova grandi
- 6-8 fettine di salsiccia turca
- un pizzico di pepe
-un pizzico di sale
1) soffriggere l'olio in una padella a fuoco medio.
2) mettere  le salsicce nella padella.
3) cuocere la salsicce turche  su entrambi i lati, girandole con l'aiuto di una forchetta; le giriamo   non appena cominciano a rilasciare  il proprio grasso o iniziano a prendere colore.
4) non appena le salsicce sono pronte,  aggiungere le uova.
5) delicatamente rompere le uova uno dopo l'altro e versare direttamente negli spazi tra le salsicce turche.
6) condire con sale e pepe nero appena macinato.
7) coprire e cuocere per circa 3-4 minuti o fino a quando le uova (soprattutto i bianchi) siano completamente cotti.
8) rimuovere con attenzione il pasticcio di uova strapazzate e trasferirlo in un piatto con l'aiuto di una spatola.

9) buon appetito! affyet olsun.


(Tradotto da Giovanna Spiridigliozzi )



Il pranzo turco

Per i turchi il pranzo è molto importante. Se d'inverno lavorano fuori  casa, le lenticchie rosse e una zuppa alla menta sono modi deliziosi per riscaldarsi.
Come piatto principale preferiscono mangiare polpette, le troviamo  in ogni ristorante e sono economiche. L'insalata di fagioloni è un'insalata deliziosa e nutriente ed è bene servirla con le polpette.
L'Aryan è fatto con yogurt, acqua e sale ed è una bevanda tradizionale e nutriente.
Il budino di riso turco è un dolce leggero fatto con riso, zucchero e latte.

Zuppa di lenticchie rosse e menta
Polpette Turche
Insalata di fagioli (a forma di rene)
Pudding turco di riso




"TURKISH MEATBALL (polpette turche)"

-500 gr. di carne di manzo macinata
-1/4 di una tazza di pan grattato
-1 cipolla grattugiata
-1/4 di una tazza di prezzemolo fresco tritato
-1/2 cucchiaino di cumino
-1-2 spicchi d'aglio tritati

1) Mischiare tutti gli ingredienti con le mani.
2) Ammucchiare l'impasto e dividerlo in palline 4-5 volte.
3) Dare alle palline una forma rotonda
4) Servirle con patatine fritte francesi.
5)Buon appetito! Afiyet Olsun!



La cena é un  pasto importante  per il popolo turco poiché   riunisce tutta la famiglia.   Per la cena si imbandisce una bella tavola. In inverno non manca mai una zuppa sul tavolo. Gli spinaci sono un piatto tipico invernale. Il pollo Tava e il Manti sono piatti nutrienti. Il  Manti è molto popolare e comune in Turchia, ci vuole tempo per prepararlo ma ne vale la pena!Bisogna  provarlo per gustare il vero sapore turco. Preparare il manti è davvero divertente e facile se lo si  fa in gruppo. Un dessert molto comune, soprattutto in inverno, è il  burro di arachidi dolce.
Brodo di pollo
Fagioli Borlotti in Olio di Oliva

Dessert alla zucca Butternut 



MANTI (pasta ripiena)
3 -3 bicchieri e mezzo di farina
1 uovo
2-3 bicchieri di acqua tiepida
1 cucchiaino di sale

125 g di carne macinata di manzo
1 cipolla tagliata finemente
mezzo cucchiaino di sale
mezzo cucchiaino di pepe nero

Per la cottura:
8 bicchieri d'acqua
1 cucchiaino di sale

2 bicchieri di yogurt
3-4 spicchi d'aglio sminuzzati
1 quarto di cucchiaino di sale
3-4 cucchiai di burro oppure di olio
1 cucchiaio di pasta di pomodoro oppure 2-3 cucchiaini di paprika
2-3 cucchiai d'acqua
menta essiccata
in una ciotola mettere la farina,rompere l'uovo e aggiungere sale e acqua.Quindi impastare fino ad avere un composto solito e liscio. Impastare per almeno 8-10 minuti. Fare in modo che  la massa sia solida per stenderla meglio successivamente. Coprire l’impasto  con uno strofinaccio o una tovaglia e lasciare riposare pe 15-30 minuti.
Nel frattempo in un piatto mescolare tutti gli ingredienti della farcitura e mettere da parte.
Dividere l'impasto in 2-3 pezzi,prendere un pezzo e riporlo su un piano infarinato. Coprire il resto dell'impasto. Con un mattarello stendere la massa il  più sottile possibile (spesso quasi come una lama di un coltello). Quando è  ben stesa,tagliarla con un coltello oppure con una rollina in pezzi da 1-2 cm a forma di quadrato. Mettere  un quarto di cucchiaino di farcitura su ogni quadrato. Unire i bordi opposti diagonalmente,premendo con le dita. Continuare  lo stesso procedimento con l'impasto rimanente.
Per la cottura  far bollire l'acqua in una grossa pentola e aggiungere il sale. Aggiungere  i Manti quando l’acqua bolle.  Girare  ogni tanto con un cucchiaio di legno per evitare di farli attaccare. Non coprire con il coperchio.
Cuocere a media cottura per 10-15 minuti fino a quando il manti diventa morbido.
Nel frattempo preparare la salsa. In una ciotola mescolare yogurt,sale e aglio. In una piccola padella far sciogliere il burro e mescolare la pasta di pomodoro e l'acqua. Cuocere per 2 minuti a bassa cottura. Se piace  la paprika,aggiungerla  nel burro sciolto e spegnere la fiamma dopo un minuto. Non aggiungere acqua mentre si sta usando la paprika.
Scolare il Manti e metterlo nei piatti .Farlo raffreddare per un po,e poi mettere la salsa allo yogurt .Infine mettere un cucchiaio di salsa di burro. Se si desidera  spruzzare della menta essiccata e il sumac sugli gnocchi turchi.
(Tradotto da Emilio Romano)









We give great importance to breakfast, especially if it weekend. A typical Turkish breakfast consists of slices of Turkish feta cheese, honey or jam, butter, black olives, tomatoes and cucumber, sucuk (Turkish sausages) with egg, plenty of fresh Turkish bread, simit, pohca, or börek and strong Turkish black tea. We sometimes prepare Menemen for breakfast. Menemen is a spicy Turkish Omlette. It contains scrambled eggs with copped onions, tomatoes and sliced green peppers.




Feta cheese
Honey or jam
Black olives
Tomatoes and cucumber
Sucuk (Turkish sausages) with egg
Turkish bread
Simit, pohca, or börek
Turkish black tea
Menemen (spicy Turkish Omlette)







1 teaspoon olive, corn, or sunflower oil
4 large eggs
6-8 thin slices of sucuk
A pinch of pepper
A pinch of salt





Step 1) Heal oil in a large frying pan over medium heat.
Step 2) Place all the sucuk lying down side by side on the bottom of frying pan.

Step 3) Cook the sucuk slightly on both sides, turning each side through the help of fork.  You may notice when they are ready for turning over as soon they start to release its own fat or turns a little red brown.

Step 4) As soon as both sides had been slightly cooked, start moving the slices of sucuk using fork to make room for the eggs or you may remove all the sucuk from the pan, crack the eggs in and immediately put the sucuk back on top of the eggs.

Step 5) Gently crack the eggs one after the other and pour directly on the spaces in-between the sucuk.
Step 6)  Season with salt and freshly ground black pepper to taste .

Step 7)  Cover and cook for about 3-4 minutes or until the eggs (especially the whites) are fully cooked .

Step 8) Carefully remove the pie-like scrambled eggs and transfer it to a plate with the help of a spatula .

Step 9).  Have a good appetite! Afiyet Olsun!








For Turkish people lunch is very important. If they are working and out of house in winter, red lentil and mint soup is a delicious way of getting hot.
 As a main course, they prefer to eat meatballs which will be found in every restaurant and which is cheap in price. Kidney bean salad is a delicious and nutritious salad and it is good to serve it with meatballs.
Ayran which is made of yogurt, water and salt is again another nutritious traditional drink.
Turkish rice pudding is a light dessert which is made of rice, sugar and milk.







Red Lentil and Mint Soup
Turkish Meatball
Kidney Bean Salad
Turkish Rice Puding







500 gr. Regular ground beef
¼ cup breadcrumbs
1 egg
1 onion, grated
¼ cup fresh parsley chopped
½ tsp cumin
1-2 garlic cloves, minced


Step 1 ) Mix all the ingredients using your hands.
Step 2 ) Make a ball and throw into the ball 4-5 times.
Step 3 ) Give a round small shape like in the picture.
Step 4 ) Grill or fry in the pan with some sunflower oil.
Step 5 ) Serve with French fries
Step 6) Have a good appetite! Afiyet Olsun!







Dinner is also an important meal for Turkish people since all the family comes together. Therefore, people prepare a nice table for dinner.
If it is winter, there is always a soup on the table.
Spinach is very common vegetable in winter.
Chicken tava and manti are nutritious dishes. Manti is very popular and common in Turkey. It takes time to prepare but it is worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.
Sweet butternut squash is also common dessert in winter.


Chicken Soup
Leaf lettuce
Borlotti Beans in Olive Oil

Sweet Butternut Squash

3-3 ½ cups flour
1 egg
2/3 cup lukewarm water
1 tsp salt to taste
½ lb ground beef
½ tsp salt to taste
½ tsp black pepper
For cooking:
8 cups of water
1 tsp salt
2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint

In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes). Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces. Then place ¼ tsp filling over each square. Then stick the both traverse edges diagonally, by pressing with your fingertips. Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.

Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.



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