1 Στα πλαίσια υλοποίησης του πολιτιστικού προγράμματος «Γνωρίζοντας τους γείτονες μας» για την μελέτη των πολιτιστικών στοιχείων των δύο λαών και την διαπίστωση ομοιοτήτων/διαφορών, ζητήθηκε από τους μαθητές να επιλέξουν το αγαπημένο τους φαγητό ή γλυκό και να δημοσιεύσουν την συνταγή και μια φωτογραφία του στην ομάδα συνεργασίας του προγράμματος στην ιστοσελίδα κοινωνικής δικτύωσης. Από τα σχόλια που προέκυψαν διαπιστώσαμε κοινές προτιμήσεις και πολλές κοινές συνταγές με τους Τούρκους γείτονές μας.
2 Student: Παναγιώτα Κωνσταντινοπούλου Recipe: VEGETABLES STUFFED WITH RICE - 4 large tomatoes, ripe and tight, 4 zucchini - 4 peppers flask (or 4 aubergines), 5 potatoes - 1 bunch parsley, 1 onion, 1 clove garlic - 8 cup of brown rice Carolina (Figure 1 cup rice for each tomato / pepper / eggplant that will fill) - Oil, Salt and pepper, a bit of bread crumbs ripe tomatoes / tomato juice or juicy Instructions for preparation Wash vegetables and rice. Cut the top of the tomatoes / peppers / aubergines, to open like a lid. Take away the insides with a spoon, be careful not to create a hole anywhere. We keep the content of the tomatoes in a colander and sprinkle a little salt. Prepare a baking pan by laying out some oil and place the tomatoes / peppers / eggplant in it. Finely chop onion and garlic and sauté in a pan. In a bowl mix, sautéed onion and garlic, rice, parsley and 1 cup of oil, and tomatoes filling you saved. Salt and pepper the filling. Carefully fill the tomatoes / peppers / eggplant. Do not fill up the top because they will overflow during baking. Make sure there is enough rice and a little juice for the rice to boil. If the filling it is not enough, in case you have large vegetables you can add some rice / oil. Cut the potatoes and put them in the cooking pan as well. Spread some tomato juice over vegetables and potatoes. Cook in a preheated oven at 200C for 1 hour.
3 Student: Νζακώστα Κέλλυ Recipe: FETA CHEESE PIE - 1 large tub of yogurt - 8 pastry sheets - 1 liter milk - 4 egg Instructions of preparation You mix the cheese the eggs the milk and the yogurt in a bowl. Next you lay out some oil in the cooking pan. Put two of pastry sheets Add the first layer of the mixture. Place two more pastry sheets. Finally you add the remaining mix and put on top the remaining pastry sheets.
4 Student: Στέλλα Λεπενίτσα Recipe: MUSHROOM PIE - 2 sheets prepared puff pastry gr. Mushrooms - 1 big onion sliced ham or bacon gr. Milk Cream - 1 cup of grated cheese - salt, pepper, fresh dill - 1 beaten egg Instructions of preparation We cut the mushrooms, the ham/bacon and the onion into small pieces. We fry the onion with mushrooms in a pan with some oil until golden brown. We add the bacon/ham, the milk cream, the chopped dill and the spices until the sauce thickens for 5-10 minutes. When it is cooked we add the grated cheese and we mix it well. We open the first pastry sheet on a Pyrex and we spread the filling evenly. We cover with the second sheet and we coat with the beaten egg making small holes on the pie. We bake for minutes at 200 degrees.
5 Student: Χαρά Κλεφτογιάννη Recipe: LACHANONTOLMADES 1 cabbage 1 kilos mince 1 very big onion cut in small pieces ½ cup of rice Carolina cleaned ½ cup of parsley cut in small pieces ½ fresh tomato 2/3 of the cup oil ½ cup of butter or margarine salt & pepper Instructions for preparation We mix all our materials in a big bowl so as to make it a mass. We have already boiled our cabbage and then we cut the cabbage in small pieces. After we take each piece. We fill it with some of our mass. In this way we have made small lachanontolmadakia. We lay out the cooking pan with some butter. Finally, we put lachanontolmadakia in the cooking pan and boil them.
6 Student: Μαρίνος Μπουλούτης Recipe: Greek Souvlaki sandwich Pita bread (Thin grilled pie) Small pieces of grilled meat :pork or chicken Sliced Tomato Fried Potatoes Onion Pepper Tzatziki (Cucumber Yogurt Dip) Instructions for preparation Divide mixture evenly down center of each pita bread and fold in half
7 Student: Βασιλική Καρκάλου Recipe: Marinated Octopus : 2 kg of octopus 100gr of wine vinegar 2 tablespoons of olive oil oregano for garnish Instuctions for preparation: Clean the octopus (remove and discard the ink sac, stomach, and eyes). Place the whole octopus in a pot with enough boiling water to to cover generously. When it resumes boiling, cook for 10 minutes. When the octopus is cool enough to handle, cut into bite-sized morsels. Place in a bowl with the vinegar, and 2 tablespoons of olive oil and mix well. Sprinkle with oregano and serve.
8 Student: Μαρία Παρασκευοπούλου Recipe: FRIKASSEE OF LAMB : Two large iceberg or cos lettuces, washed well and shredded Some chopped fresh parsley Six lamb chops Some olive oil and Juice from two lemons 2 onions finely chopped and 4 cloves garlice crushed Four eggs Instructions for preparation: Put the oil in a pot and cook the onion slices until soft. Put the salted lamb chops in the hot oil, and brown both sides. Place lettuce leafs and parsley over the lamb chops. Add the garlic, cover, and let cook turning the lamb chops over (medium/high setting). When the lettuce is cooked (should be very soft and look wilted) and the lamb chops feel very soft (about minutes), remove from the fire and let cool for about 5 minutes. In the meantime, mix the eggs using a mixer and slowly add the lemon juice. Using a ladle, pick up some of the juice from the pot and add to the eggs/lemon mixture while the mixer is continually beating them. Keep on adding the juice until most of it is in the egg mixture (which by this time should be the same temperature as the pot). Empty the egg mixture into the pot and using a big wooden spoon, mix them vigorously to avoid curdling.
9 Student: Κυπαρίσσης Χρήστος Recipe: Spetsofai : 6 sausages cut into medium pieces 1 large onion, cut into medium pieces vertically 4 large green and 4 large red peppers cut into medium strips 2 eggplants, cut into pieces 1/3 cup. olive oil 1 cup. white wine 3 ripe tomatoes, grated 1 tbsp tomato paste 1 tsp sugar and 1 tsp pepper 1 chili pepper Instuctions for preparation: Fry the eggplants and peppers in the olive oil. Add the wine Add the tomatoes the onion and the tomato paste and keep on the heat for another 30 minutes. Cut the sausages into 1 ½ cm slices and add to the mixture. Add sugar, chili pepper, pepper and salt. Simmer for another 10 minutes.
10 Student: Άρτεμις Τσαμπουνάρη Recipe: SOUTZOUKAKIA - 1 kilo of minced meat - 1/3 kilo of bread - 1 garlic - salt n pepper - 1 cup of cumin - 2 eggs (For the sauce) - ½ kilo tomatoes - ½ garlic - a pinch of cumin - a pinch of sugar - 5 spoons of oil Instructions for preparation Crumble the roasted bread to become hard tack Mix minced meat with the rest of the ingredients and shape the mince into rissoles. Coat them with flour and Fry them slightly in olive oil in order to become crisp all over Remove from heat Crumble the tomatoes and cook in oil Add soutzoukakia cook slowly Add more water if required
11 Student: Νιαβή Εύα Recipe: Pastitsio : 500 gr. Mince 1 onion Olive oil Juice of 2 tomatoes Grated cheese 500 gr. Pasta 4 eggs 1 lit. milk 5 table spoons flour 2 table spoons butter Salt & Pepper, Nutmeg Procedure of preparation For mince: Chop the onion. Put the mince in a sauce pan with some olive oil and the chopped onion. Add salt and pepper. Stir well for some minutes and then add the tomato juice and some water. Boil until it s a thick sauce. For pasta: Boil water with salt. Put in the pasta and cook. Drain the pasta and put it back in the pan. Add some butter, salt, pepper, 2 beaten eggs and some grated cheese. For cream sauce: Put 2 table spoons of butter in a pan to melt. Add the flour and stir for some minutes. Put in the milk slowly while stirring until it s thick. Beat 2 eggs and put them in, season with a pinch of nutmeg, salt, pepper. Butter a tray, put in the pasta and on it add the mince. After that add the cream sauce over the mince. Put some grated cheese on it and put it in the oven. Bake for about 1 and a half hour at 200 degrees.
12 Student: Σωτηρία Ζαμάνου Recipe: MOUSAKAS - 2 kg aubergines - 1 cup. tea cheese - 1/2 cup. Fried toast - a little olive oil, salt For the meat sauce grams minced ground beef- 800 grams. chopped tomatoes - 1 onion, chopped - 2 cloves garlic, 1 bay leaf, 1 cinnamon stick - 1/4 cup. tea oil - 1/3 cup. tea brandy, 1 pinch of sugar, salt, freshly ground pepper For the bechamel sauce grams. butter, grams. Flour - 1 1/2 liter of fresh milk, 1 small onion - - 1/2 teaspoon nutmeg, 2 eggs, salt, white pepper Preparation For meat sauce: In a wide pot, heat the olive oil and saute the minced stretching it, but without having to stir below. Allow to cook well from each side to leave liquids with continuous stirring. After spending 7-8 add the chopped onion and garlic over and continue sautéing for 5-6 extra. Then add the brandy and add the remaining ingredients: bay leaf, cinnamon, sugar, tomatoes, salt and pepper. Leave the cinnamon n 'flavor the sauce for 5 and subtract. Simmer the meat for about until you drink all the fluids. Meanwhile wash, remove the stem and cut the eggplant into slices 1 cm thick The spread on plates, sprinkle with a bit of olive oil and salt. Bake in a preheated oven at 200C for 10. Prepare the sauce: In small saucepan heat the milk in putting the whole onion when we nailed the top of the 2 cloves. Do not boil, just warm. In a saucepan heat the butter melts, add flour, stirring with wire, to cook gently for 2-3. A little bit, always stirring with whisk, add milk (remove the onion with the cloves) cooked in butter with flour. Add all remaining ingredients: nutmeg, salt, pepper (except the eggs). Continue to stir occasionally until cream thickens (always over medium heat) for about 7-8. Then, after thickens, remove from the heat. One by one add the eggs, stirring with wire with quick movements. Pour 2 tablespoons of the bechamel sauce to meat and stir. Setting: Grease a fireproof dish or oblong pan oblong and sprinkle with breadcrumbs. Lay eggplant in half and sprinkle with ½ cheese. Spread with half of meat sauce, poured the remaining eggplant, sprinkle with remaining cheese and sprinkle with the remaining mince. Spread the cream on moussaka and bake in a preheated oven at resistors, to 180 C, the bottom shelf for about 50, until well browned surface. Let him cool down a bit (to cut) and serve.
13 Student: Σουζάνα Τσάλα Recipe: EKMEK KATAIFI It has a bottom layer of shredded phyllo dough, called Kataifi. It is soaked in syrup, layered with a lucious pastry cream and whipped cream on top. You can add almonds are pastichios on top.
14 : 1 dose of traditional dough 1 cup olive oil and 1 cup beef broth 2 onions, grated 3 fresh chopped onions, 3 tablespoons chopped parsley 1 kg ground beef 4 eggs 3/4 cup of milk cream or evaporated milk 300 gr. grated feta cheese 200 gr. grated cheese Salt and pepper Student: Νίστας Μίλτος Recipe: Kreatopita (Meat Pie) Instructions of preparation: - Knead the sheet or buy ready rustic dough. - Put oil in skillet to heat and fry the onions lightly. - Mix in the minced meat and sauté it. Add a little salt, pepper and broth. Let it boil until the liquid has evaporated. - Pull the pan from the heat and add the parsley. - Finally beat the cream with the eggs and mix with the mince. - Pour and spread oil on the pan and lay our cards suffusing oil in each and every one of them. - Spread the filling of minced meat and prinkle the surface with grated cheese. - Then cover with the remaining sheets suffusing them with oil. - Bake the pie in hot oven at 190 degrees until golden brown.
15 Student: Eιρήνη Μπόρα Recipe: KEFTEDAKIA (Fried meat Balls) ½ kg beef mincemeat 1 onion grated 1 egg 4 tbsp crumbled rusks 100g feta cheese cut into 20 cubes 2 tbsp ouzo, 1 tbsp vinegar, 1 tbsp olive oil 2 tbsp parsley finely chopped Salt and pepper 1 cup all purpose flour 200ml sunflower oil Instructions for preparation Put all the ingredients apart from the feta, flour and sunflower oil into a mixing bowl and mix well. Make 20 balls from the mixture. Press your thumb into each ball, place the feta cube and then close the ball so that the feta is in the centre. Cover the balls with flour and shake off any excess flour in your fi ngers. Fry the balls 10 at a time in the sunflower oil - approx. 5 minutes on each side.