CookBook - wi-can.eu fileCookBook Traditional and Modern Recipes from Womwn living in Spain, Denmark, Turkey, Bulgaria, Germany and the United Kingdom Collected and Presented by …

CookBook Traditional and Modern Recipes from Womwn living in Spain, Denmark, Turkey, Bulgaria, Germany and the United Kingdom

Collected and Presented by the Learning Partnership WI-CaN—Women, Education, Crafts and Networking

(2011—2013)

TABLE OF CONTENTS

PAGE

INTRODUCTION 3

FOOD CULTURES 4

Bulgaria 5

Denmark 6

Germany 8

Spain 9

Turkey 11

RECIPES 12

Starters 13

Soups 17

Main Dishes 22

The Mediterranean Diet 36

Cakes & Deserts 47 PROJECT PARTNERS 52

ENGLISH

INTRODUCTION

ENGLISH

Across Europe, a large number of migrants are socially isolated, and thus, more difficult to reach through traditional integration initiatives. Most of them – majority of which are women -- are unemployed, uneducated, without professional training, and lack the necessary language skills to hold a job or to take part in everyday life activities. The WI-CaN project gave women from six different European countries the opportunity to meet and exchange views on common topics like education, health issues, employment opportunities and social integration. WI-CaN was aiming at integrating migrant women through cooking and nutrition, crafts (e.g. sewing and needlework) and cultural exchange. Local club evenings and cultural events will promote informal learning, networking and cultural understanding. Transnational partners in the project were: - National Association of Municipal

Clerks, Sofia (Bulgaria) - Verein Niedersächsischer

Bildungsinitiativen e.V., Hannover (Germany)

- Assosació D’Alumnes FPA Beniassent, Cocentaina (Spain)

- Association of Social Rehabilitation (TRDER), Adana (Turkey)

- Refugee Therapy Centre. London (United Kingdom)

- Vejle Kommune in co-operation with VIFIN, Vejle (Denmark)

The project lead to the production of - this international cook book (with

cultural information on the origin of the food),

- a collection of needlework products,

- An intercultural quilt showing the participants' story and culture,

- the project website: www.wi-can.eu All these initiatives shall inspire migrant women, help them become a part of a network, and empower them to take a more active role in inspiring other women, as well as seek and find employment. The project was coordinated by Vejle Municipality Special Projects Unit in cooperation with VIFIN

This project has been funded with

support from the European Commission.

This publication reflects the views

only of the author, and the

Commission cannot be held

responsible for any use which may be

made of the information contained

therein.

Participants from six partner countries during the transnational meeting in Cocentaina / Spain

FOOD CULTURES

//BULGARIA

THE BULGARIAN FOOD CULTURE ENGLISH

The variety in Bulgarian cuisine is based on the long history of the country, as well as on the long-lasting migrations of the tribes that founded Bulgaria more than 1300 years ago. The close contact with Turkey and Greece have helped form very attractive and to some extent an exotic national cuisine, including some dishes which are typical of Bulgaria only.

Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of Bulgarian wines. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa.

Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of meats - is very common. Pork meat is the most common meat in the Bulgarian cuisine. Oriental dishes do exist in Bulgarian cuisine with most common being mousaka, gyuvetch, and baklava. A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene". It is the main ingredient in many salads, as well as in a variety of pastries. Fish and chicken are widely eaten and while beef is less common as most cattle are bred for milk production rather than meat, veal is a natural byproduct of this process and it is found in many popular recipes.

Bulgaria may well be the first geographical region where vines were planted and wine produced. The same area may claim property to the first vine protection decree in 2 c. AD. The wine cellar may also be Bulgarian invention since Bulgarian monastic orders had first been reported to have stored wine in cool vaults deep under the ground level.

THE DANISH FOOD CULTURE

THE DANISH FOOD CULTURE

The traditional Danish cuisine – old country kitchen - used ingredients produced in farm-ing. Thus the traditional recipes were created primarily to protect the Danes against the country’s cold weather conditions. Therefore, it was natural for the Danes to eat a lot of meat together with plenty of vegetables and rye bread – and it still is today.

Poultry and fish products are the Danes’ second choice. The cold, and often wet climate in Denmark requires a lot of food with high nutritional values that contains many vitamins, minerals and proteins to mobilise a lot of energy - which is a vital source needed for work, school, sports and other forms of daily activities.

Earlier, the Danes used to salt, smoke or brine-pickle meat, poultry and vegetables to prolong the food’s shelf life. This tradition remains an integral part of the Danish food culture up to today.

For hundreds of years, rye bread and beer have been basic parts of the daily food con-sumption. It was only later, that potatoes and gravy became the main supplement to fish and meat dishes.

The current Danish food culture is partly still very traditional and conservative and partly inspired by foreign cultures, primarily by the French and Italian kitchen.

// DANMARK

ENGLISH

DEN DANSKE MADKULTUR

DEN DANSKE MADKULTUR

Det traditionelle danske køkken – det såkaldte landbrugskøkken – benyttede sig typisk af de ingredienser, som de danske landmænd producerede på deres gårde. Opskrifterne var således også indrettet efter at beskytte den almene landmand mod de kolde vejrforhold. Derfor var det sædvane at servere store mængder kød (især svinekød), grøntsager og rugbrød.

Fjerkræ og fisk var danskernes næstmest foretrukne valg af mad. På grund af det kolde og våde vejr og for at kunne varetage det daglige arbejde havde danskerne behov for fødevarer med høje næringsværdier, vitami-ner, mineraler og proteiner.

For at konservere og forlænge fødevarernes holdbarhed saltede, røgede eller lagrede danskerne deres kød og grøntsager. I dag er denne tradition stadig en anvendt metode i det danske køkken.

Rugbrød og øl har tidligt været grundbe-standdele i den danske madlavning og forbrug. Senere blev også kartoflen og den brune sovs et typisk supplement til fisk og kødretter.

I dag er den danske madkultur til dels stadig traditionel og konservativ og dels inspireret af udenlandske kulturer, især det franske og det italienske køkken.

// DANMARK

DANSK

SAUERKRAUT: YES, BUT...

// GERMANY

ENGLISH

FOOD CULTURE

German cuisine traditionally includes different regional styles of cooking and food specialties. Dishes from the mountain areas in the South differ a lot from dishes in the North, where the sea is close. Germany is well known for the huge variety of breads, sausages and cheese. German cuisine is often associated with hearty, meat-heavy dishes. For example, many people think of Sauerkraut with potatoes and sausages or pork legs when imagining German food. But the everyday cooking and eating habits have changed during the past half century, mainly through migration and mobility factors such as labor migration, mass tourism, but as well because of industrialization of food production, conservation and distribution. Vegetarian and vegan food have become more popular in the past 25 years, especially as a reaction to mass production of meat and poultry and a number of food scandals. Many young families prefer to use local organic products where applicable. Many traditional regional dishes and specialties have been preserved, but by mixing in aspects from other kitchen cultures, the overall images of German food

have changed. One example is the Döner Kebap: Originally coming from South Eastern kitchen cultures like the Turkish cuisine, the “Berlin style” Döner Kebap

served with salads and sauce in a bread roll has become a popular fast food dish in Germany. Breakfast (Frühstück) traditionally consists of coffee and/or tea, bread, toast or bread rolls with jam or honey, sausage or cheese, with boiled or fried eggs on Sundays. As this is a very heavy meal, many people meanwhile prefer a lighter version of breakfast, such as cereals with fruit, yogurt or juice. Traditionally, the main meal of the day is lunch (Mittagessen), which is taken between 12:00h and 14:00h. The evening meal then often consists of a few sandwiches only (Abendbrot). Due to changing work habits, many people in Germany meanwhile prefer to have only a snack at lunchtime, in order to share the main meal with the whole family or friends in the evening.

Picture above: Pretzels. © Jonathan M. (Wikimedia Commons) Picture to the left: Eisbein mit Sauerkraut. © Rainer Zenz (Wikimedia Commons)

the Mediterranean Diet

Modern Spanish cooking is very well known thanks to many famous Spanish chefs who have developed a personal style and have spread it all over the world.

But the foundations of this modern cooking come from skills, knowledge, practice and tradition from our mothers and grandmothers who taught their families a healthy, solid and at the same time simple way of preparing meals from crops, harvesting, fishing, making preserves, processing and preparation. They are the real origin of our famous Mediterranean diet.

Particularly in Cocentaina (and all the area), since we have cold winter, we have a large list of winter dishes mainly based in vegetables, cereals (rice, wheat), all sort of beans, chick peas, etc.

During our warm spring we have all sorts of fresh green vegetables, to be eaten in salads, stews and all kind of pastries and dumplings.

Due to the fact that we are not far from the Mediterranean sea, we also have fresh fish from Alicante bay.

There is also a large variety of sausages and hams of all kinds, made by our local artisan butchers (we have 6 or 7 butchers in town).

At Cocentaina we have several bakers and confectioners, each of them with their own variety of breads and pastries as part of a very well-known tradition in this community.

But basically the most important of our dishes are the natural ingredients used in the cooking, being olive oil (of local production) the highlight of the ingredients.

However, the Mediterranean diet encompasses more than just food. It promotes social interaction, since meals, with family and friends, are the basis of social customs and festive events. It has given rise to a considerable body of knowledge and tradition spread among the community participants that endures over time.

ENGLISH

// SPAIN


La cocina moderna española es muy conocida gracias a sus famosos chefs, quienes han adquirido un estilo personal y lo han difundido alrededor del mundo.

Pero los fundamentos de esta cocina moderna vienen del saber hacer, la sabiduría, práctica y tradición de nuestras madres y abuelas, que enseñaron a sus familias una forma de cocinar sana y simple a partir de cosechas, pesca, cultivo, conservación y preparación. Ellas y ellos son el verdadero origen de nuestra famosa dieta mediterránea.

En Cocentaina (y alrededores), como siempre hemos tenido fríos inviernos, cocinamos muchos platos invernales con verduras, cereales y toda clase de judías y garbanzos.

Durante el periodo estival y primavera gozamos de gran variedad de verduras frescas para ensaladas, estofados pastas y empanadas.

Como no estamos lejos del mar Mediterráneo, también tenemos pescado fresco de la bahía de Alicante.

También hay gran variedad de embutidos y jamón de distintas variedades, hechos por nuestros carniceros locales (6 o 7 en el pueblo).

En Cocentaina tenemos también varios panaderos y pasteleros, cada uno con su propia variedad de pan y pastas como parte de la bien conocida tradición de esta Comunidad Autónoma.

Pero básicamente lo más importante de nuestros platos son los ingredientes naturales que usamos, empezando por el aceite de oliva (de producción local).

No obstante, la dieta Mediterránea es más que sólo comida. Promueve la interacción social, desde las comidas en familia o con amigos, que son una base social en fiestas y eventos.

Esto ha dado lugar a unos conocimientos y la difusión de la tradición entre los participantes de la Comunidad que perdura en el tiempo.

SPANISH

// SPAIN

FOOD CULTURE

// TURKEY

ENGLİSH

TURKISH FOOD CULTURE

According to many culinary experts, Turkish food is considered to be among the top three greatest cuisines in the world along with French and Chinese. Some may agree with the French and Chinese but find the Turkish one debatable. When looking back at Turkish history, the reason for Turkish cuisine being ranked among the top three cuisines in the world can be understood better . Original Turks lived a nomadic, as they moved from the Far East to Asia Minor (current Turkey), the Turkish ancestors adopted various foods from various cultures. Furthermore; Ottoman Empire which covered three continents, influenced food culture from North Africa to Eastern Europe and most of the Middle East. Almost every region or province is renowned with one or more types of foods. The variation of Turkish food from region to region is as a result of a diverse weather, lifestyle due to geographic location and ancestry. The foundation of Turkish food is based on the freshness of the ingredients.

In rural areas the vegetables come right out of people’s garden just before cooking, the meat comes from a farm or local butcher. Although, there are still some people who are living in cities and perform the routine of grocery shopping daily to get the freshest available ingredients. In smaller cities and less populated areas, fresh ingredients are still the biggest factor in cooking. Some of the main ingredients used in Turkish food can be stated as follows: Tomato paste, red pepper paste, pomegranate molasses, olive oil, yogurt, olives, cheese, cumin, sumac, red pepper flakes, paprika, black pepper, lemon, oranges, parsley, mint, dill, garlic, onions, tomatoes, green peppers, eggplant, zucchini, green beans, cucumber, cabbage, fish, chicken, beef, lamb, yufka (phyllo dough), kadayıf (shredded phyllo dough), chick peas, dried beans, lentils, pistachios, walnuts, hazelnuts and almonds.

STARTERS

//BULGARIA

SHOPSKA SALAD ENGLISH

INGREDIENTS:

3 ripe tomatoes 2 long cucumbers 1 green onion 1 red or green pepper 1/3 bunch of parsley 2 tablespoons (olive) oil 3 tablespoons of red wine vinegar 1 cup (1/2 lb) Bulgarian cheese (or feta cheese)

HISTORICAL BACKGROUND

Traditional Bulgarian salad

Shopska salad is a traditional Bulgarian cold salad made from tomatoes, cucumbers, onion, raw or roasted peppers and sirene (Bulgarian cheese, feta cheese, white brine cheese). Shopska salad is a very distinctive Bulgarian dish. It is named after a group of very frugal people called shopi who live in the capital of Bulgaria, Sofia.

PREPARATION:

Chop all tomatoes (we recommend leaving the pieces bigger), cucumbers and the pepper and put in a bowl. Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate the feta on top.


“Shooting Star” is an open faced sandwich, belonging to the “smørrebrøds”-tradition introduced in Denmark in the 1880s. A tradi-tional open faced sandwich normally consists of a piece of bread with various kinds of cold meat, fish, salads, cheese and is decorated with all types of toppings. “Smørrebrød” is normally served together with the famous Danish beer and snaps. The shooting star got its name from the way it is built or formed. It consists of a base of buttered rustic rye bread - two pieces of battered plaice fillets (rødspætte), a piece of steamed white fish rolled. On top is piled a mound of fine fresh shrimps, which are then decorated with a dollop of mayonnaise or a dressing, black or red caviar, and nicely cut lemon slices.

Then a piece of salmon rolled around green asparagus, cucumber, tomato slices and let-tuce. Finally, a boiled egg divided into half’s (optional) and fresh dill. By placing the fish on top of each other, the dish should get the form of a shooting starThe shooting star is a classical dish for lunch, typically served at official dinners and for Christmas, Easter and Pentecost.

SHOOTING STAR

RECIPE

1 person2 fish fillets (1 breaded, 1 boiled)75 g shrimps75 g asparagus (in summer fresh asparagus are the best)1 slice of toast2 dl. white wine 1 lemon1 slice of cucumber1 teaspoon caviar 1 tablespoon creme fraiche 1 tablespoon ketchup1 salad leaf1 tomatoDill for garniture1 egg (optional)

Fry the breaded fish fillet on a pan. Put the rolled fish fillet in a pot; add white wine, le-mon juice and salt and pepper and steam it. Mix creme fraiche and ketchup and season with salt, pepper and lemon juice. Toast the bread on the pan used for the fish fillet. Ar-range the toast on a plate and put the salad leaf on top. Put the fried fish and the steamed fish hereupon. Put the dressing on top of the steamed fish and garnish with asparagus and shrimps. Put the slice of cucumber, tomato, a lemon slice, caviar and dill on top.

Tip: Smoked salmon can also be used in this dish.

ENGLISH

// DENMARK

HISTORISK BAGGRUND

Stjerneskuddet har fået sit navn efter den måde, som retten er bygget op på. Ved at placere de forskellige former for fisk oven på hinanden får retten form som et stjerneskud. Selve retten hører til smørrebrødstraditio-nen, som har eksisteret i Danmark siden 1880’erne. Stjerneskuddet er derfor også en klassisk frokostanretning, der typisk serveres ved officielle middage og jule-, påske- og pinsefrokoster.

STJERNESKUD

OPSKRIFT

1 person2 stk. fiskefilet (1 paneret, 1 upaneret)75 g rejer75 g asparges (gerne de friske om somme-ren)1 skive franskbrød2 dl. hvidvin1 citron1 a gurkeskive1 tsk. kaviar eller fiskerogn1 spsk. creme fraiche 1 spsk. ketchup1 salatblad1 tomatDild til pynt

Steg den panerede fiskefilet på en pande med en smule fedtstof ved jævn varme. Kom den rullede fiskefilet i en gryde, tilsæt hvidvin og citronsaft, drys med salt og peber og damp den på komfuret. Bland creme fraiche og ketchup sammen og smag til med salt, peber og citronsaft. Rist brødet på panden fra fisken. Anret brødet på en tallerken og kom salatbladet på. Herpå lægges den steg-te fisk og den dampede fisk lægges ovenpå. Kør den røde dressing over den dampede fisk, og garner fisken med asparges og rejer. Top fisken med en agurk og citronskive, tomatbåde, dild og kaviar.

Tip: Man kan også anvende laks som fisk.

DANSK

// DANMARK

FRIED ZUCCHINI BALLS

// GERMANY/GREECE

ENGLISH

Vegetarian Dishes have become very popular in Germany in the past years; after several food skandals, and as a reaction to global issues like mass production of meat and poultry, and the consequences for other regions in the world. This is an example of an originally a Greek dish which came to Germany through tourists who spent their holidays in Greece, and through labor migrants who brought their traditional dishes to Germany. Greece has always been a country of emigration. Over the centuries, so many

people have emigrated - especially to the United States of America and to Ausrtalia - so that meanwhile more Greeks are living abroad then in Greece itself. In Germany, the biggest wave of Greek labor migrants came in the late fifites and sixties of the past century. They worked in different industries and contributed to the prosperity of the German economy as well as migrants from many other countries. In the past years, due to the economic crisis, the number of immigrants from Greece to Germany has increased again.


RECIPE: 4 persons

3-4 free range eggs

3-4 zucchini (600g)

3-4 onions (shallot)

100g solid cheese (i.e. Kefalotíri, Gruyere)

100g breadcrumbs

1 bunch of parsley

1 branch of mint

salt & pepper

frying oil.

Wash, grate, and salt the zucchini, let it draw water for 10 min. Cut shallot in fine pieces, mix with squeezed zucchini. Mix with breadcrumbs, grated cheese and egg yolk. Add salt (when needed) and pepper. Beat white of egg and mix in carefully. Fry auburn in ample oil and dry on kitchen paper. Serve immediately!

This dish is often a part of ”mzze”, where

several dishes are served together on the

table, and everyone can choose from a

variety of different plates.

Καλή όρεξη – Enjoy your meal!

SOUPS

//BULGARIA

BOB CHORBA (BEANS SOUP) ENGLISH

INGREDIENTS:

1 lbs beans (use white beans if possible - haricot, fava, etc.) 2 qt. water 2 onions, chopped 2 tbsp oil 3 tbsp flour 1 tsp paprika 3 tomatoes (or a can of tomatoes) 1 tsp oregano (or dried mint) salt to taste


Bob chorba or beans soup was a very popular dish in Bulgaria due to the large internal production of beans. A wide variety of beans was cultivated in the state and peasants used to commonly put the beans and vegetables into a stock pan to make a plain, but filling bean soup. Usually a combination of beans and root vegetables were used to make the soup.

PREPARATION: Soak the beans in the water overnight. Next morning drain off the water, add same amount and bring to boil. If you don't want to wait one day to get this done, you can simply boil the beans for an hour, then discard the water, add water again and bring to a boil again. Simmer gently for about an hour or until the beans soften. In a separate plan fry the onions in the oil until golden brown, add the flour, stir and fry for less then a minute. Add the paprika, stir and add to the beans. Add the tomatoes and oregano as well. Leave the soup to simmer on a low heat for about 20 minutes.

CHICKEN SOUP

6 persons (ca. 2 ½ liter) 1 hen, rooster or chicken (1500 g)Ca. 3 l water6 teaspoons salt ½ celeriac 2 bay leafs 1 teaspoon black pepper grains3-4 parsley stems or coriander stems3-4 thyme sprigs Pepper2 onions (200 g)1 leek (150 g)2 carrots (150 g)

Accompaniments: Meatballs and dumplings

Put the poultry in a pot and cover it with cold water. Boil it slowly and remove the scum. Add salt, spices and the scum again. Rinse the vegetables and boil in the soup until they are tender, ca. 30 minutes. Take out the vegetables and let the poultry boil at low heat until the meat is tender (ca. 1 ½ - 2 hours). Take out the poultry and let the soup boil for a few minutes. Sieve the soup. Cut the car-rots and the celeriac in smaller pieces and heat them in the soup with the meat balls and the dumplings. Season the soup with salt and pepper.

CHICKEN SOUP

MEAT BALLS

4-6 persons200 g minced meat (pork, lamb, turkey or veal)½ teaspoon salt2 tablespoons white flour (20g) 1 egg or 1 egg white¼ onion (25 g)PepperCa. 1 dl milk Mix the minced meat with salt and stir it. Add pepper, flour and eggs and stir it. Cut the onion and add it and some of the milk and stir it until it is smooth. Put the mixture in the refrigerator for 30 minutes. Add more milk if the meat is too firm. Add more flour if the meat is too soft. Boil 1 liter of water with 3 teaspoons of salt. Mould the minced meat into small balls with a teaspoon and put them in the boiling water while lowering the heat. Boil them in 5 mi-nutes. When they are done, they will appear on the surface of the water.

DUMPLINGS

4-6 persons1 dl water50 g butter60 g flour (1 dl)6 eggs½ teaspoon salt2 teaspoons salt for the water

Boil water and butter in a pot. Add the flour with a wooden spoon. Toast the dough until it lets go of the wooden spoon and cool it. Whip the eggs and mix them gradually with the dough. Add salt. Bring some water to the boil and add salt. Remove the pot from the heat. Mould the dough into balls and put them in water. Bring the water to boil again and turn the heat down, and let the balls stay in the water for 10 minutes. Take up the balls with a skimmer and put them in cold water for 1 minute. Let them drain off.

ENGLISH

// DENMARK

HØNSEKØDSSUPPE

6 personer (ca. 2 ½ liter)1 høne, hane eller kylling (1500 g)Ca. 3 l vand6 tsk. groft salt½ rodselleri2 laurbærblade1 tsk. sorte peberkorn3-4 persillestilke eller korianderstilke3-4 kviste timianPeber fra kværn2 løg (200 g)1 porre (150 g)2 gulerødder (150 g)

Tilbehør: Kød – og melboller.

Læg fjerkræet i en gryde og dæk med koldt vand. Kog langsomt op og fjern skum med en stor ske. Tilsæt salt og krydderier og skum igen. Rens grøntsagerne og kog dem med i suppen til de er møre, ca. 30 minutter. Tag grøntsagerne op. Lad fjerkræet koge videre ved svag varme til det er mørt (ca. 1 ½ - 2 timer). Tag fjerkræet op og lad suppen koge igennem. Si den. Skær gulerødder og selleri i mindre stykker og varm dem i suppen sam-men med kød og melboller. Smag suppen til med salt og peber.

HØNSEKØDSSUPPE

KØDBOLLER

4-6 personer200g hakket kød (svin, lam, kalkun eller kalv)½ tsk. groft salt2 spsk. hvedemel (20g) 1 æg eller 1 æggehvide¼ løg (25 g)Peber fra kværnCa. 1 dl mælk Rør kødet sejt med salt i en skål. Rør peber, mel og æg eller æggehvide i. Pil og riv løg fint. Tilsæt løg. Rør lidt af mælken i farsen og rør til den bliver smidig. Sæt farsen i køleskab i 30 minutter. Tilsæt mere mælk hvis farsen er for fast. Tilsæt hvedemel hvis farsen er for lind. Kog ca. 1 l vand med 3 tsk. groft salt. Form farsen til små boller med en teske og kom dem ned i det kogende vand. Dæmp varmen og lad dem koge ved svag varme i ca. 5 minutter. Når de er færdige, stiger de op til overfladen.

MELBOLLER

4-6 personer1 dl vand50g smør60g hvedemel (1 dl)6 æg½ tsk. groft salt2 tsk. groft salt per liter vand

Kog vand og smør sammen i en gryde. Rør hvedemelet i med en grydeske. Rist dejen til den slipper grydeskeen, fjern den fra varmen og lad den afkøle lidt. Pisk æggene let sam-men og rør dem gradvis i dejen. Tilsæt salt. Bring en gryde med vand i kog, tilsæt salt. Fjern gryden fra varmen. Form dejen til boller direkte ned i gryden med en fugtet teske. Bring vandet i kog, skru ned så det ikke koger. Lad bollerne blive i vandet i ca. 10 minutter. Tag dem op med en hulske og kom dem i en skål med koldt vand ca. 1 min. Læg bollerne til afdrypning.

DANSK

// DANMARK

EZO GELİN

// TURKEY

ENGLISH

Ezo, good natured and beautiful, married badly – twice. Her life was so tragic, it became a legend.Ezo was born in 1909 in the village of Dokuzyol in southeastern Anatolia (very near to Konya city). The house where Ezo lived was on an ancient caravan route.Ezo’s family stored their water in a large jug outside the front door. When dry and dusty travelers wanted a drink, Ezo graciously served them.Tales of Ezo’s beauty spread along the caravan route. Soon, camel drivers were stopping by Ezo’s house to see her lovely face and spend time in her company. This happy time came to an end when she was 20. Her family arranged Ezo’s marriage to a man who was in love with someone else.After the wedding, Ezo’s

husband ignored her and left her alone while he trailed after the woman he truly loved. For Ezo, who was used to being cherished, this was intolerable. After a year, she returned to her family and divorced her husband.Ezo remained single for six years, at which time her family arranged a second marriage to a cousin who lived across the border in Syria. Though Ezo had six daughters in Syria, she remained homesick for her family and village. Adding to Ezo’s misery was a mother-in-law who couldn’t be pleased.Ezo died at 46. She was buried, at her request, on a hill looking north to the Turkish village she missed so badly.


After a bureaucratic battle between Turkey and Syria, Ezo’s remains were removed from her Syrian grave in 1999, and she was reburied in her home village of Dokuzyol.Ezo’s tragic life has been popularized in Turkey through song, film, and television. Though her life was spent in hardship, Ezo became the emblem of traditional values: love, honor, pride, beauty, longing for homeland, and patience.Cementing Ezo’s role in Turkish culture is a soup named for her: Ezo Gelin Çorbasi (The Bride Ezo’s Soup). Some say Ezo created the soup to placate her miserable mother-in-law, successfully or unsuccessfully, depending on who’s telling the story.Others say the soup is named for Ezo because, like the soup, her example strengthens women for the many challenges of married life. In Turkey, women eat Ezo Gelin Soup right before their wedding.

Recipe: 4 persons 1/2 cup red lentils, washed and drained 1/4 cup fine grain bulgur, washed and drained 1/4 cup rice, washed and drained 2 tbsp olive oil or butter 1 onion, chopped 1 garlic clove, finely chopped 1/4 cup diced tomato, in a can 2 tbsp tomato paste 4 or 5 cups chicken stock 1 tsp paprika

1/2 tsp cayenne pepper (optional) 1 tbsp dry mint Salt Pepper Garnish: 2 tbsp butter 1 tsp dry mint Preparation Saute the onion with olive oil for about 2 minutes, then add garlic and saute until the smell of the garlic comes out.

Throw the diced tomatoes in and let them soften for about 10 minutes. Then add the rest of the ingredients.

First cook on high heat to bring to boil then turn the heat down to simmer.

Cook for about half an hour, stirring occasionally. Pour it into the blender and pulse 3-4 times.

Pour it back into the pot. If it's too thick, add a little bit more hot chicken stock or water.Melt the butter in a small pan. When you see the bubbles turn the heat off.

Add the dry mint and stir. Pour it into the soup, stir and serve with lemon wedges.

Makes 4-6 servings.

MAIN DISHES

//BULGARIA

PANAGYURSKI EGGS (EGGS PANAGYURSKI STYLE) ENGLISH

INGREDIENTS:

3 eggs 1 cup strained yogurt 1 tsp oil a pinch of paprika salt to taste 2 tbsp of vinegar 1 clove garlic, crushed (optional) 1/4 gallon water

HISTORICAL BACKGROUND This dish is named after Panagyurishte, a small town full of history, one of them - this great recipe. In essence it is poached eggs with yogurt with a little twist.

PREPARATION: Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Mix the yogurt together with the crushed garlic and very little salt. Put the eggs on top of that mixture. Heat the oil and add the paprika very carefully not to burn it (it takes 10 seconds or less to burn so be careful). Immediately pour the curried oil over the eggs and the yogurt mixture and serve. Note: A friend of mine used to prepare the dish by adding some crushed feta

inside the yoghurt mixture which adds a tasty twist to its taste.

//BULGARIA

MONASTERY GYUVETCH ENGLISH

INGREDIENTS:

2 lbs beef 3 tomatoes, chopped 1/2 lbs mushrooms 1 cup rice 1 onion, chopped 15 olives, whole a bunch of parsley 2 tbsp vegetable oil 1 tbsp butter 1 tbsp sugar 2 1/2 cups beef stock black pepper, paprika and salt

HISTORICAL BACKGROUND This dish used to be prepared at the Rila Monastery kitchen. Rila Monastery is one of the most famous Bulgarian tourist attractions and a milestone in Bulgarian culture and religion - it has survived almost untouched throughout the years of the Ottoman Yoke and has provided a shelter and education to many people in the years of oppression. PREPARATION:

Cut the beef into cubes or small pieces and fry in a pan with a little oil for about 5 minutes or until brown. Add the onions, beef stock and paprika, 5 minutes later add the mushrooms and rice and simmer for about 15 minutes. Add the tomatoes, salt to taste, butter, sugar and olives, and cook for another 5 minutes. Preheat oven to 400F. Transfer the content of the pan into a baking dish and cook for about 30 minutes. Sprinkle with parsley and pepper before serving.

//BULGARIA

MEKITSI (FRIED DOUGH PASTRY) ENGLISH

INGREDIENTS:

2 lbs flour 3 eggs 1 lbs yoghurt (you can use regular milk instead) a pack of yeast ( or 1 tsp of baking soda) 1 cup water 1/2 teaspoon salt 1 cup full oil.

HISTORICAL BACKGROUND Mekitsa is a traditional Bulgarian kind of pastry dish that is made from kneaded dough in advance. After the dough "rise", it is pieced into small balls, spread on slices and fry in preheated oil. Usually the Mekitsi are served for breakfast, sprinkled with powdered sugar or with jam on top or cheese.

PREPARATION: Add yeast to some lukewarm water; let it stay for 5 minutes to get bubbly. Beat eggs and yoghurt and water together until they mix well. Add flower and continue to mix until you get soft dough. Let it stand for 1 hour. Roll into a sheet and cut out circles (you can use a teacup). Fry in plenty of oil (deep fryer will do) until golden brown. Serve powdered with sugar. They go well with jam or feta cheese too.

MEAT BALLS

4 persons400 g minced meat (pork, veal or lamb)1-1½ teaspoon of salt A bit of pepper45 g wheat flour (3/4 dl)1 egg or 2 egg whites½ onion (50 g)About 2 dl milk15 g butter (1 tablespoon)1 tablespoon of oil

Mix the meat with the salt and stir it. Add pepper, flour, eggs and onions. Stir it and add the milk gradually. Put the mixture in the refrigerator for 30 minutes. Brown the butter and oil on a pan and remove the pan from the heat. Dip a table-spoon in the hot butter and oil and mould the minced meat into balls with a spoon. Put them on the pan and fry them over medium heat for 1 minute. Turn the heat down and fry them for additional 3 minutes. Turn them and fry them in the same way until they are fried thoroughly.

Side dish: Potatoes, brown sauce and pickled be-etroots.

BROWN SAUCE

4 persons15-25 g butter (1-2 tablespoons)4 dl meat stock or broth2 tablespoons of white flour (20 g) Brown food color, salt and pepper (optional)

Melt the butter in a pot at medium heat until it is brown. Add the flour and stir until the butter has been absorbed. Add the fluid gradually and stir constantly until the mixture is smooth. Boil it at low heat for 5 minutes. Stir it fre-quently. Add browning and season the sauce with salt and pepper.

PICKLED BEETROOTS

1 kg beetroots5 dl vinegar2 dl water250g sugar (3 dl)½ teaspoon clove

Rinse the beetroots and boil them for 45-60 minutes depending on their size and until they are tender. Put the beetroots in cold water afterwards. Cut the top and the root and peel off the skin. Cut the beetroots in pieces of ½ cm and put them in a jar. Make a brine of vinegar, water, sugar and clove and let it boil for 5 minutes. Pour the brine over the beetroots and screw on a lid immediately. Let the beetroots infuse for three days before use.


The Danes are the most pork eating people in the world. Each Dane eats almost 60 kg of tasty pork every year, and nearly 30 kg of beef. In contrast, each Dane only eats 23 kg of poultry and fish meat. Denmark is all one of the largest exporter of pork. There are over 5,000 pig farms in Denmark and around 28 million pigs are slaughtered every year at production plants and privately owned plants. Every year 10 million pigs are exported from Denmark, mainly to Germany, UK, Poland, Japan, Italy, Russia and Sweden.

The "Frikadelle" (meatballs) is a national dish believed to have been cooked since 1648. The first recipe of this delicious dish dates back to 1837. The meatballs are made of pure pork and served with potatoes, pickled beetroot, sour preserved cucumber and brown sauce.

MEATBALLS WITH BEETROOTS AND SAUCE ENGLISH

// DENMARK

FRIKADELLER

4 personer400 g hakket kød (svinekød, kalvekød eller lammekød)1-1½ tsk. groft salt 1 knsp. peber fra kværn45 g hvedemel (3/4 dl)1 æg eller 2 æggehvider½ løg (50 g)ca. 2 dl mælk15 g smør (1 spsk.)1 spsk. olie

Rør kødet sejt med salt. Tilsæt peber, mel, æg eller æggehvide og finthakket eller revet løg. Rør farsen og tilsæt mælk lidt ad gangen. Farsen skal røres smidig. Sæt farsen i køleskab ca. 30 min. Lad smør og olie blive gyldent på en pande ved god varme. Fjern panden fra varmen. Dyp en spiseske i det varme fedtstof og form farsen med skeen i aflange boller. Sæt dem på panden og steg frikadellerne over middelstærk varme ca. 1 minut. Dæmp varmen og steg dem endnu 3 minutter. Vend og steg dem på samme måde på den anden side til de er gennemstegte.

Tilbehør: Kartofler, brun sovs og syltede rødbeder.

BRUN SOVS

15-25 g smør (1-2 spsk.)4 dl væske (fx fond/bouillon eller stegesky)2 spsk. hvedemel (20g) evt. kulør, peber fra kværn og salt

Smelt smørret i en gryde ved middel varme til det er brunt. Pisk melet i til alt smørret er suget op. Pisk væsken i lidt ad gangen og pisk konstant til blandingen er jævn og klumpfri. Kog ved svag varme ca. 5 minutter. Pisk jævnligt. Tilsæt evt. kulør. Smag til med salt og peber.

SYLTEDE RØDBEDER

1 kg rødbeder5 dl eddike2 dl vand250 g sukker (3 dl) ½ tsk. nelliker

Skyl rødbeder fri for jord og kom dem i en gryde med vand der lige dækker. Kog rødbe-derne i 45-60 minutter afhængig af størrelse og ind til de er møre. Hæld kogevandet fra og hæld koldt vand over. Skær top og rod af og gnid eller smut skrællen af. Skær rødbe-derne i ½ cm tykke skiver og læg dem i et rent glas. Kog en lage af eddike, vand, suk-ker og nelliker i en gryde ca. 5 minutter. Hæld lagen over rødbederne. Luk straks med låg. Rødbederne bør trække mindst 3 dage inden brug.

HISTORISK BAGGRUND

Danskerne er det folkefærd i verden, der spi-ser allermest svinekød. Hver dansker spiser næsten 60 kg svinekød hvert år og næsten 30 kg oksekød. Til sammenligning spiser danskerne kun 23 kg fjerkræ og fisk om året. Samtidig er Danmark en af de største ekspor-tører af svinekød. Der er over 5000 svinefar-me i Danmark, og hvert år bliver der slagtet omkring 28 millioner svin på både offentlige og private slagterier. Af de 28 millioner bliver de 10 millioner eksporteret – hovedsageligt til Tyskland, UK, Polen, Japan, Italien, Rusland og Sverige.

Frikadellen er en national ret, som menes at have eksisteret siden 1648. Den første opskrift på frikadeller kan dateres til 1837. Frikadellerne er primært lavet af svinekød og serveres med kartofler, rødbeder, syltede agurker og brun sovs.

FRIKADELLER MED RØDBEDER OG BRUN SOVS DANSK

// DANMARK

BACKGROUND

Adobo is a dish and cooking process in Philippine cuisine that involves slow coo-king of pork, chicken or fish in a marinade of vinegar, soy sauce, bay leaf and garlic. While the name is taken from Spanish, the process is indigenous to the Philippines. This method of cooking perhaps became popular centuries ago, out of a need to prolong the shelf life of food, as the country has a warm climate. Adobo can last up to 7 days without refrigeration.When the Spanish invaded the Philippines in the late 16th century, they encountered a cooking process that involved stewing with vinegar. They referred to this method as adobo due to its superficial similarity to the Spanish adobo.

Adobo is eaten with rice, the staple food in many Asian countries. It is among the most popular food in the Philippines, so popular that it earned the moniker, “The National Meal.” It is an iconic symbol of the country along with the mango, bamboo, milkfish and carabao (water buffalo).The dish also uses the country’s local ingre-dients – cane vinegar, soy sauce, and garlic –giving it the distinct Filipino flavor

ADOBO

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces; or choice of either 1 kilo of pork or 1 kilo of chicken1 head garlic, minced1/2 yellow onion, diced1/2 cup soy sauce1 cup vinegar2 cups of water1 teaspoon paprika5 laurel leaves (bay leaves)4 tablespoons of cooking oil or olive oil2 tablespoons cornstarchSalt and pepper to taste3 tablespoons water

In a big sauce pan or wok, heat 2 table-spoons of oil then sauté the minced garlic and onions.Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.Add salt and/or pepper if desiredBring to a boil then simmer for an additional 5 minutes.Serve hot with the adobo gravy and rice.

ADOBO ENGLISH

// PHILLIPPINES

ADOBO

ADOBO

½ kilo svinekød (skåret i tern)½ kilo kylling (skåret i stykker) 1 fed hvidløg, hakket½ løg, hakket½ kop sojasauce1 kop eddike2 kopper vand1 teske paprika5 laurbærblade4 spiseskeer madlavningsolie eller olivenolie2 spiseskeer majsstivelseSalt og peber 3 spiseske vand

Opvarm 2 spiseskeer olie i en stor pande eller en wok og svits løg og hvidløg. Tilsæt svinekødet og kyllingen. Tilsæt derefter 2 kopper vand, ¼ kop sojasauce, eddike, pap-rika og laurbærblade. Bring det i kog. Læg låg på og lad det simre i 30 minutter eller ind til kødet er mørt. Fjern svinekødet og kyllingen fra panden eller wokken og læg det på en ny pande for at brune det i et par minutter. Tilsæt derefter kødet til saucen igen og tilsæt majsstivelsen (udrørt i vand) for at jævne saucen. Tilsæt salt og peber og lad det koge i endnu 5 minutter.

Retten serveres varm sammen med saucen og ris som tilbehør.

BAGGRUND

Adobo er en ret og en madlavningspro-ces i det filippinske køkken, der involverer langsom tilberedning af svinekød, kylling eller fisk i en marinade af eddike, sojasauce, laurbærblade og hvidløg. Selvom navnet er spansk, hører madlavningsprocessen oprin-deligt til Filippinerne. Det er muligt, at denne madlavningsproces kom til for flere hundrede år siden, som en metode til at forlænge fødevarernes holdbarhed under de varme klimaforhold. Adobo har en holdbarhed på op til 7 dage uden for køleskabet. Da spanierne invaderede Filippinerne i slut-ningen af det 16. århundrede, stødte de på denne madlavningsproces, der involverede en madlavningstilberedelse med eddike. De henviste til denne metode som adobo på

baggrund af dens øjensynlige lighed med den spanske adobo. Adobo spises med ris, det primære tilbehør i mange asiatiske lande. Ris er blandt de mest populære fødevarer i Filippinerne – så popu-lært at det har fået tilnavnet ”Det nationale måltid”. Det er blevet et ikonisk symbol på landet på linje med mango, bambus, mælke-fisk og carabao (vandbøffel). Retten gør også brug af landets lokale ingre-dienser, såsom sukkerrørseddike, sojasauce og hvidløg, som giver retten et filippinsk præg

DANSK

// FILIPPINERNE

MANTI

// TURKEY

ENGLISH

Mantı are a type of dumpling in Turkish and various Central Asian, Northwest Chinese, and Caucasian cuisines, closely related to the east Asian mantou, baozi, and mandu and the Nepali momo. Mantu were carried across Central Asia to Anatolia by migrating Turks in the Chingizid-Timurid periods. Turkic and Mongol horsemen on the move are supposed to have carried frozen or dried manti, which could be quickly boiled over a camp-fire". In Turkey it is also called Tatar böregi (Tatar bureks), which indicates its relation to nomadic peoples. A mid-15th century Ottoman recipe survives, with the manti filled with pounded lamb and

crushed chickpeas, steamed, and served topped with yogurt mixed with crushed garlic and sprinkled with sumac. Manti are popular throughout the former Soviet Union, where the dish spread from the Central Asian republics. Manti is popular traditional dish for Armenian, Azerbaijani, Kazakh, Kyrgyz, Tajik and Afghan cuisine.In Turkish cuisine, manti are typically served topped with yogurtand garlic and spiced with red pepper powder and melted butter, and topped with ground sumac and/or dried mint by the consumer.


Recipe: 4 persons • For the dough: 2 cups of flour, ½

teaspoon of salt, 1 egg, lightly beaten • For the filling: 1 small onion, grated, 1

pound ground beef or veal, 1/3 cup of chopped fresh parsley, salt, freshly ground pepper

• Yogurt and garlic sauce: 2 cups of yogurt, at room temperature, 2-3 teaspoons of minced garlic, salt

• Pepper topping: 2 tablespoons of butter, 1 teaspoon of Aleppo pepper, 1 teaspoon of mint and pinch of sumac, optional

Preparation Prepare the dough by making a well in the flour, and adding the salt, egg, and ¼ cup of water in the centre. By using your fingers, work the ingredients together until dough is formed. If you need, you can add more water a spoonful at a time. Knead the dough on a lightly floured surface until it gets smooth and elastic. Gather into a ball, place in a bowl, cover, and let it rest for an hour.

Prepare the filling by mixing together in a bowl the grated onion, meat, parsley, salt, and pepper to taste. Set aside.

In a small bowl combine the yoghurt and garlic, with salt to taste, if desired. Let them sit at room temperature until ready to

use.Divide the dough into 2 balls. Roll out one ball of dough at a time on a lightly floured surface until very thin (about 1/16 inches).

The secret of good dough is to roll it in different directions, not just in one direction. Cut strips 1 inch wide and then cut into 1 inch squares. Place about a ½ teaspoon of filling in the center of each square. Bring the four corners together over the filling and pinch to seal. Continue making manti until all the dough and filling are used. Place the manti on a lightly floured surface to lightly coat them.

Bring a large pot of salted water to a boil and in half the manti. As soon as they are cooked they will rise to the surface. Remove them from the pot with a slotted spoon and place in a serving bowl or individual bowls with a tiny bit of the cooking liquid. Cover to keep warm while cooking the remaining manti.

Pour most of the yogurt sauce over the manti saving the rest to pass in a serving dish. Quickly heat the butter in a small skillet and when the butter is sizzling hot, quickly add the pepper, mixing well.

Remove from the heat and drizzle over the yogurt sauce. Sprinkle with sumac if desired. Serve manti at once with yogurt sauce.

TABOULEH SALAD

© Picture:cyclonebill (Wikimedia Commons)

// GERMANY/SYRIA

ENGLISH

Tabouleh is an Arab salad and side dish, traditionally made of bulhgur, tomatoes, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice, salt and pepper. There are many other variations depending on the local tradition or culture, like using couscous instead of bulghur.

Tabouleh is often served as part of a mezze (a selection of small dishes) in the Arab world, it was adopted by many other food cultures, like Turkish and Armenian cuisine, and it has become a very popular ethnic food in many European countries.


RECIPE:

4 persons

1 cup of bulghur

2 cups of chopped parsley(can also be

mixed with ½ cup of chopped peppermint)

1 cup of chopped onions

¾ cup of minced tomatoes

¾ cup of fine olive oil

1 cup of lemon juice

salt & pepper

Soak the bulghur for 1 hour in water. Strain off the water, and squeeze out the rest of water. Mix all ingredients and serve them on a big plate, garned eith tomatoe slices or salad leafs.

Parsley originally came from central and

mediterranean areas like South Italy, Algeria

and Tunisie. It has been cultivated in ancient

times and it is meanwhile naturalized acroos

the world.

Parsley offers a lot of health benefits. It is a

good source of antioxidants folic acid,

vitamin C, and vitamin A.

GRANNY’S ROULETTES

// GERMANY/UKRAINE

ENGLISH

In the years after the Second World War, and especially since the breakdown of the Soviet Union, millions of ethnic Germans emigrated from the Eastern countries and found a new home in Germany. For obvious matters, they influenced the German kitchen culture.

This recipe originally comes from the Ukraine, and it was traditionally prepared in the orthodox Christmas and New Years time, that is between January 6th and 19th.


RECIPE:

4 persons

600 gr tagliatelle (or other flat noodles)

400 gr pork filet

200 gr dried plums

4 free range eggs

80 gr butter

2 onions

1 small can of champignon mushrooms

100 ml (1 ½ cups) bouillon

salt & pepper

frying oil

Cut the pork into slices, and flatten the pieces. Season with salt and pepper, and roll them to roulettes together with the plums. Heat oil in a frying pan and roast the roulettes gently from all sides until they start browning.Transfer them into a casserole and lay aside. Put onions and mushrooms into the frying pan and braise them lightly. Spread onions and mushrooms onto the roulettes, cast with the bouillon, and put the casserole into the heated oven (40 min, 180° C). Cook the tagliatelle 2-3 minutes, drain and refresh them well. Mix the noodles with eggs and butter, and bake them in the oven (30 min, 180° C).

THIT BO XAO DAU

// GERMANY/VIETNAM

ENGLISH

In the Vietnamese capital Hanoi, Thit Bo Xao Dau is one of the most popular dishes. As many other Asian recipes, it can be prepared very quickly. A wok is a round-bottomed versatile cooking vessel, which came originally from the Chinese region of Canton. Being the most common cooking tool in Asia, it has meanwhile started its triumph to the kitchens and households of the Western world.

There is a popular belief in Vietnam that the Three Kitchen Gods (Tao Quan) are present in the kitchen of every household, to observe all things happening there. At the end of the lunar year (which is the twenty-third day of the twelfth month) they depart to heaven and report to the Jade Emperor (the highest divinity of the Taoist Heaven) about their owner's affairs during the year round. On that day the kitchen gods are offered the best of food and spices and are presented with gifts, like clothing and even money.


RECIPE:

4 persons 1 clove of garlic, finely chopped ¼ coffee spoon of grounded pepper 1 table spoon of starch 4 table spoons of frying oil 500 gr. of beef filet or roast beef ½ onion in thin slices 250 gr cleaned string beans, free from ends and strings 4 table spoons of chicken bouillon 1 table spoon of soya sauce Rice as desired Cut the beef in fine slices. Mix garlic, pepper and starch with 1 table spoon of oil in a big bowl. Then put the beef in and mix well. Heat 2 table spoons of the oil in a big wok (or frying pan). Fry the beef for 2 minutes and stir it well, until the beef starts to brown. Transfer the beef from the wok into a bowl and lay it aside.

Add the remaining table spoon of oil into the wok and heat it. Add the onions and cook them until they get softer. Add the beans and the bouillon, and mix them. Reduce the temperature and cook for another 4-5 minutes, until the beans are getting crisp. Now add teh soya sauce and the beef, and heat up for 1-2 minutes until everything is well heated. Serve immediatly, together with rice as desires. Chúc ngon miệng!

LEMON CHICKEN CURRY

// UNITED KINGDOM/SOMALIA

ENGLISH

“I usually enjoy this with

warm pitta bread. I hope you

noticed that I didn't add any

salt - I’m trying to be

healthy! You can add salt if

you like. I sometimes like to

use lemon juice as a

substitute for salt”

Recipe:

Serves 4-6 People 20 chicken wings

2 fresh tomatoes

2 onions

4 garlic gloves

1 teaspoon of curry powder

1/2 teaspoon of cumin

2 lemons (juiced)

2 tablespoons of natural yogurt

2 cinnamon sticks

3 cardamom pods

2 bay leaves

Oil for frying

Blend the onion, garlic and tomatoes together. Heat a pan and add the mixture, letting it simmer for couple of minutes. Now add the chicken and let it cook for few minutes. Mix the remaining ingredients with the chicken and cook on a low heat for about 1/2 an hour, checking occasionally. If you notice the sauce drying out, add water.

TRADITIONAL SOMALI RICE WITH RAISINS AND SPICES

// UNITED KINGDOM/SOMALIA

ENGLISH

“There are many traditional

ways of cooking rice, this

type is one of my favourites,

as it has potatoes and

raisins in it. As a child I

remember taking the raisins

out but now I find myself

looking for them”.

Recipe:

Serves 4 People Rice (bariis)*

2 cup of rice (wash the rice first)

3 cups of hot water

1 onion, chopped

2 garlic gloves, chopped

2 medium size cinnamon sticks

4 cardamom pods

Half a teaspoon of salt

1 teaspoon of stock powder

Few peppercorn

*rice (bariis) spiced with cumin,

cardamom, cloves and sage.

Heat some oil in the pan; add the onions and garlic, and sauté until slightly browned. Add the cardamom pods and cinnamon sticks and stir for a while, then, add the rice. Stir the rice for about a minute, then add the water, salt and stock powder and leave to simmer for about 15 minutes on a low heat. If the rice is still hard you can add more water. Garnish: Fry onions and raisins, nuts and chips separately (put food colouring on the onions before you fry them)

THE MEDITERRANEAN DIET


CODFISH CROQUETTES

4 persons

100 to 120 gr dry salted cod fish3 or 4 medium size potatoes2 eggsparsley

Rinse in cold water the cod in order to take out as much of the salt as possible.Put the cod inside a bowl with cool water and leave it soaking for 3 or 4 hours.

Afterwards shred the cod into small pieces. Boil the potatoes and mash with them.

Chop the parsley. Mix the potatoes, shred cod, one egg, and parsley, make a paste with all the ingredients.

Once the mixture is ready make small long croquettes.Pass the croquettes in other egg and fry them in hot olive oil.These croquettes are better while they are warm.

SPANISH

// SPAIN

This is a typical tapa dish eaten in many homes. One can also eat it in most of our bars and restaurants.If you cannot find cod fish, it can be done with other kind of salted fish.I learned this very simple recipe from my mother, for this reason it is special for me.


ALBONDIGAS DE BACALAO

4 personas

100 to 120 gr bacalao salado3 or 4 patatas medianas2 huevosperejil

Lavar en agua fría el bacalao para desalarlo. Dejarlo luego en un bol con agua fría a remojo durante 3 o 4 horas.Después desmigajar el bacalao en trozos pequeños. Hervir las patatas y hacer puré con ellas.Trocear el perejil y mezclarlo con el puré y los trozos de bacalao, añadir un huevo y hacer una pasta con todos los ingredientes.

Una vez esté la mezcla hecha, hacer croquetas alargadas, pasarlas por huevo y freirlas con aceite caliente.Se pueden comer tanto frías como calientes.

SPANISH

// SPAIN

Es un plato típico que se come en muchas casas, bares y restaurantes.Se puede cambiar el bacalao por cualquier otro pescado salado.Aprendí esta receta gracias a mi madre, hecho que la hace muy especial para mi.


PERICANA

4 persons1 spring/tender garlic (or garlic cloves)250 gr piece salt cod, soaked in three changes of water in refrigerator over 24 hours125 ml (½ cup) extra-virgin olive oil3 dried red pepper, soaked in cold water for 15 minutes then drained (see note)

Roast the peppers a little directly in the fire, cook garlic separately, both need to become soft and it gets a little dark, cool, then remove cloves, discard outer skin and stems and thinly slice.Dry with absorbent paper.Roast the cod for 5 minutes or until it begins to get a little dark, cool slightly and tear into small pieces, discarding bones and skin.Combine garlic, pepper and cod in a bowl, add oil and lemon juice, stir and then leave for about 30 minutes before eating. Serve with toasted bread.

SPANISH

// SPAIN

You will need to begin this recipe 1 day ahead, as some ingredients need to be soaked for 24 hours.

This is a very strong taste dish, so when putting it on top of the bread be aware of not over serve.


PERICANA

4 personas1 manojo de ajos tiernos (o cabeza de ajos)250 gr de bacalao salado, remojado en agua, cambiarla tres veces durante 24 horas. 125 ml (½ taza) aceite de oliva1 pimiento seco, poner a remojo en agua fría durante 15 minutos.

Colocar el pimiento seco sobre papel absorbente, tostar durante 2 minutos o hasta que empiece a hacerse negro, y luego cortar en trozos grandes.Tostar también el bacalao durante 5 minutos o hasta que empiece a oscurecer, enfriar un poco y el desmigar en trozos pequeños, tirar los huesos y la piel.Mezclar el ajo, el pimiento y el bacalao en un bol, añadir el aceite y el jugo de limón y el ajo, mezclar bien y luego dejar en infusión durante unos 30 minutos antes de servir. Servir con pan tostado.

SPANISH

// SPAIN

La receta se debe empezar un día antes, cuando se pone a remojo todo. Es una receta muy sabrosa por lo que la cantidad que se pone en el pan no es excesiva.


COCOTETS

4 personsDough:250 cc of oil250 cc beer750 gr flour1/4 teaspoon saltFor the filling:1kg tin of tomato (for sauce)3 tins of tuna fish in oil

Fry the tomato with a little salt (to get a tomato sauce), afterwards add the tuna fish and fry for 2 to 3 minutes more, leave aside.Make the dough with the oil, a little salt, the beer, and the flour, the dough must be "worked", knead the dough until it gets soft.Flat the dough and cut little circles, fill them with tomato filling and make the dumplings.Once you have made the dumplings paint them with beaten egg, in this way they will look shiny.Put them in the oven till they are golden. You can use sparkling water instead of beer.

SPANISH

// SPAIN

This kind of pie or pasty can be eaten in different occasions, and can also be stuffed with many different ingredients such as spinach, onion, peas, etc.


COCOTETS/EMPANADILLAS

4 personasMasa:250cc aceite250cc cerveza750 gr harina1/4 cucharadita de salPara el relleno:1kg lata de tomate3 latas de atún en aceite

Fríe el tomate con un poco de sal y añade el atún, freír durante 2 o 3 minutos más, dejar reposar. Haz la pasta con el aceite, un poco de sal, cerveza y la harina. La masa debe ser trabajada, amasar.Aplana la masa y corta pequeños círculos, rellenar con el tomate y plegar haciendo la empanadilla.Una vez estén cerradas, pintarlas con huevo para que se queden doradasHornear hasta que estén dorados. También se puede usar agua con gas en vez de cerveza.

SPANISH

// SPAIN

Este tipo de empanadilla se puede comer en distintas ocasiones, se pueden rellenar con distintos ingredientes como espinacas, cebolla, etc.


STUFFED PEPPERS

4 persons4 juicy red peppers (about 200 gr each)1 natural tomato tin or 500 gr ripe tomatoes300 gr mince pork and veal meat3 cloves of garlic4 ladles of rice (one per person)

Cut the garlic cloves and fry them together with the meat. Once is all fried, add the chopped tomatoes or the tomato tin, mix it all and when it is all done, add the rice.

Clean the red peppers, open the top of them, take out all the seeds and put the fried meat and rice into them (up to about half of the pepper, so that the rice can grow). Wrap the peppers with tinfoil and put them into the oven at 190 degrees during 90 minutes.

Once time is finished they are ready to be eaten.

SPANISH

// SPAIN

Stuffed peppers is a dish very common and typical in the inner region of the Valencian Community, between Alicante and Valencia province.The main ingredients - rice, red pepper and tomato - are cultivated in this region.Valencian families use to gather around a table and have plentiful dishes, they talk and eat together for hours.


PIMIENTOS RELLENOS

4 personas4 pimientos rojos gruesos (sobre 200 gr cada uno)1 lata de tomate natural o 500 gr tomates maduros300 gr de carne picada de cerdo y ternera3 dientes de ajo4 cucharones de arroz (uno por persona)

Cortar el ajo y freírlo junto a la carne. Una vez esté todo frito, añadir los tomates cortados o la lata de tomate, mezclarlo todo y cuando esté hecho, añadir el arroz.

Limpiar los pimientos rojos, abrirlos por la parte de arriba y sacar las semillas. Rellenarlos con el arroz y la carne frita (más o menos hasta la mitad, para que el arroz pueda cocerse y hincharse dentro del pimiento.

Envolver los pimientos rojos con papel de aluminio y meterlos al horno a 190 grados durante 90 minutos.

Una vez transcurrido el tiempo están listos para comer.

SPANISH

// SPAIN

Los pimientos rellenos son un plato muy común de algunas regiones de interior de la Comunidad Valenciana, concretamente entre las provincias de Valencia y Alicante. Los ingredientes principales: arroz, pimiento rojo y tomate, son cultivados en esta zona.


ROSQUETES

4 personsslices of dry breadmilk eggscinnamonsugarolive oil to fry the rosquetes.

Soak the slices of bread in tepid milk. Once the slices are soft take them out of the milk and dip them in the beaten eggs.

Fry the slices in olive oil until they get a nice brown colour (we use olive oil but any other oil can be used).

Once the slices are already fried and gold put them (one by one) in a dish with sugar. Make sure that they are covered with sugar for all sides.

The final product is, by all means, a very nutritive, healthy and solid dessert.

SPANISH

// SPAIN

In the past this dish was made out of the dry bread (left-over) and was one of the ways that our mothers had to use this old bread.It is a simple dish made all over Spain but in our Valencian Community is very usual to eat it during Easter, in Ash Wednesday.Sometimes the ROSQUETES can be also eaten as breakfast or as a midday snack.


ROSQUETES

4 personasrodajas de panleche huevoscanelaazucaraceite de oliva

Empapar las rodajas de pan en leche tibia. Una vez estén bastante mojadas, sacarlas de la leche y pasarlas por huevo batido.

Freír las rodajas en aceite de oliva hasta que se doren (normalmente se usa aceite de oliva, pero cualquier otro puede ser usado).

Una vez estén fritas y doradas ponerlas, una a una, en un plato con azúcar y canela y asegurarse de espolvorearlas.El plato final es muy nutritivo y saludable.

SPANISH

// SPAIN

Antaño este plato se hacía del pan del día anterior, para darle salida al pan duro.Es un plato simple que se hace en todo el país, pero en nuestra Comunidad Valenciana es muy típico comerlo durante Pascua, el Miércoles de Ceniza.A veces las rosquetes se comen como desayuno o merienda.

CAKES & DESERTS

//BULGARIA

SARALIISKA BANITSA ENGLISH

INGREDIENTS: 2 lbs flour 1/2 cup walnut kernels 4 cups sugar 6 cups water, vanilla A pinch of salt 2 tbsp butter

HISTORICAL BACKGROUND Banitsa (Bulgarian: Баница, also transliterated as banica and banitza) is a traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven. Traditionally, lucky charms are put into the pastry on certain occasions, particularly on New Year’s Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year. Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach(spanachena banitsa) or the sweet version, banitsa with milk (mlechna banitsa) or pumpkin (tikvenik).

PREPARATION: Combine the flour, salt and 3 cups water and knead a medium-hard dough. Roll into thin sheets (makes about 10). You can also use filo dough sheets from the store instead. Baste each sheet with butter and top with crushed walnut kernels. Roll the sheet and arrange either lengthwise or in a circle in a better-lined dish. Bake for about 35 minutes in 375 F oven. After it has cooled pour over the hot syrup made from combining sugar, 3 cups of water and vanilla.

APPLE CAKE

APPLE CAKE

1 portion of apple sauce 150 g breadcrumbs 85 g sugar 50 g butter 2 ½ dl double cream Apple or redcurrant jelly

Prepare a portion of apple sauce and cool it. Mix breadcrumbs and sugar. Melt the butter on a pan, add the mix of breadcrumbs and sugar and toast it until it is crispy. Cool it. Put the apple sauce and the breadcrumbs strati-fied in a bowl with the breadcrumbs as the final layer. Whip the cream and put it on top of the cake. Decorate with jelly.

Tip: Macaroons can be mixed with or replace the breadcrumbs. Chopped almonds can be mixed with the apple sauce.

APPLE SAUCE

1 kg of apples1 vanilla pod½ dl water80-160 g sugar (depending on the sweetness of the apples)

Pare the apples, cut them in pieces and remove the core. Boil the apples with the vanilla pod and water at a moderate tem-perature until they are tender (approximately 10 min.). Remove the vanilla pod. Blend the apples into a sauce and add the preferred amount of sugar.


Apples have been part of the Danish cook-ing since the Middle Ages. At that time, the apples grown locally were not as sweet, as they are today, and the access to apples depended on the season. A common usage of the apples was dried apple rings and as flavoring in meat dishes and porridge. When the stove became a standard in middleclass households in the middle of the 19th century, people started using apples as garniture. It was also at this time that the apple cake with breadcrumbs and whipped cream was invented. Today it is a part of the traditional cake table.

ENGLISH

// DENMARK

HISTORISK BAGGRUND

Æbler har været en del af den danske madlavning siden middelalderen. På det tidspunkt var æblesorterne ikke nær så søde, som de er i dag, og adgangen til æbler var sæsonpræget. En udbredt anvendelse af æblerne var tørrede æbleringe eller som smagsgiver i kødretter og grød. Da komfuret blev almindeligt i de borgerlige husholdnin-ger i midten af 1800-tallet begyndte man at anvende æblet som garniture i and, går og steg. Det var også på dette tidspunkt, at æblekagen med rasp og flødeskum blev opfundet. Den er i dag en del af det traditio-nelle kagebord.

ÆBLEKAGE

1 portion æblemos ca. 150 g rasp eller tvebakker85 g sukker50 g smør 2 ½ dl piskeflødeEvt. æblegele eller ribsgele

Lav en portion æblemos og lad den køle af. Bland rasp eller knuste tvebakker og sukker. Smelt smør på en pande, tilsæt raspblandingen og rist den til den er sprød og gylden. Afkøl raspen (husk at røre i den af og til). Læg æblemos og rasp lagvis i en skål. Øverste lag skal være rasp. Pisk fløden til flødeskum og pynt kagen med flødeskum og gele.

Tip: Man kan blande makroner i raspen. Makronerne kan også anvendes i stedet for rasp. Hakkede mandler kan blandes i æblemosen.

ÆBLEMOS

1 kg æbler1 vaniljestang ½ dl vandca. 80-160 g sukker (afhængigt af æblernes sødme)

Skræl æblerne, skær dem i både og fjern kernehus, blomst og stilk. Kog æbler, vanilje-stang og vand under låg ved svag varme til de er møre (ca. 10 min). Fjern vaniljestangen efter kogningen og pisk eller blend herefter æblerne til mos. Smag til med sukker.

GAMMELDAGS ÆBLEKAGE DANSK

// DANMARK

MARSHMALLOW CASSEROLE

//GERMANY/USA

ENGLISH

Marshmallows are seen as something typical American – but their roots were elsewhere: In ancient Egypt, the original marshmallow plant (”Althaea Officinalis”)

was used as a medicinal substance to treat sore throats. It later came to France, where in early 19th century it was turned into a confection.

At the beginning of the 20th century, gelatin replaced the marshmallow root to make it cheaper and easier to produce. In the USA, marshmallows are very popular at Thanksgiving, where they cover sweet potatoe dishes like this one, or they are roasted on sticks at a campfire.


RECIPE:

4 persons

350 gr cooked sweet potatoes

(or 1 can, if you can’t get fresh ones)

½ cup of brown sugar

½ coffee spoon of cinnamon

1 egg,

4 table spoons of melted butter

1 bag of marchmallows

roasted pecan nuts

salt

butter

Boil or bake potatoes until done, and remove all strings. In case that canned potatoes are used, strain off water. Spread butter into the casserole. Squeeze the potatoes, mix them with brown sugar, salt, and cinnamon. Put the mixture into the casserole, and spread the main part of the marshmallows on it. Bake it in the oven for 30 min / 180°C. Take the casserole off the oven, spread the rest of the marchmallows on the mixture put the casserole back into the oven and bake it until the top of the marshmallows becomes golden brown. Enjoy!

THE PROJECT PARTNERS

WI-CaN is a GRUNDTVIG Learning Partnership project composed of 6 organisations from Bulgaria, Denmark, Germany, Spain, Turkey, and the UK:

Bulgaria: National Association of Municipal Clerks in Bulgaria, Sofia The National Association of Municipal Clerks in Bulgaria (NAMCB) is a professional non-profit association established in Sofia in 2005. Its

establishment and its objectives was inspired by the International Institute of the Municipal Clerks (IIMC) in USA, which which has over 10 400

members from the USA, Canada, Holland, England, Portugal, Belgium, Australia as well as countries from South America and Africa. NAMBB's

experience has been transferred to Bulgaria with the help of The Certification Institute of The Municipal Clerks for Central and East Europe

(CIMCCEE), which was registered in Bbulgaria in 2004 and is the first of kind outside North America.

Denmark: Municipality of Vejle in co-operation with VIFIN, Vejle Located on the Jutland peninsula in Southeast Denmark, the Municipality of Vejle is the sixth largest in the country, with a population of 110,000 people,

a land area covering 1,055 sq.km. It is also the capital of Region South Denmark. "Knowledge, growth and welfare" sum up the municipality’s vision. To

efficiently deliver services, the municipality employs over 12,000 workers, and operates on an annual budget of ca. US$ 1 Billion. Vejle municipality is

among the cities in Denmark that leads integration issues and problems. These initiatives were honoured with several awards on integration and

community development, among which is the Danish Integration Award (2007). Its Child & Youth Division-Special Projects Dept. implements social

inclusion projects with special focus on first and second generation young and adult migrants.

Germany: Verein Niedersächsischer Bildungsinitiativen e.V. (VNB), Hannover The VNB is an officially acknowledged state-wide adult educational institution in Lower Saxony / Germany, and as well an umbrella organisation with a

network of more than 200 adult educational member organisations and co-operation partners. Main topics of VNB educational work are of public,

social and political interest. Apart from its own educational work, the VNB gives financial, organizational and professional support to local

associations working at these issues. VNB has a wide range of transnational experience, promoting own projects as well as participating in European

cooperation programmes. The VNB as a regional network of local adult education institutions cooperates permanently with local initiatives providing

cultural exchange and language training, i.e. through “language cafés” in rural areas, sewing and other crafts workshops.

// WI-CaN

ENGLISH

THE PROJECT PARTNERS

Spain: Assosació D’Alumnes FPA Beniassent, Cocentaina Assosació D’Alumnes is a learners’ association connected to the FPA Beniassent Adult School. The started in 1987, and after a few years, theLearners'

Association was created to carry out some tasks that could not be fulfilled by the formal school. In 1990, the Association was established. At that time,

the school had few learners, and all of them became members of the association. Every learner enrolled in the school becomes member of the

association. At this stage, there were over 600 learners/members, mostly women. The association organizes all the non-formal learning at the school,

such as: classes of English language, French language, Pottery, Drama, Painting, Yoga, Sports, Dance, Music, etc.

Turkey: Association of Social Rehabilitation (TRDER), Adana TRDER is an NGO based in Adana, Turkey, that aims to undertake initiatives that will benefit the social and cultural life of the people in the locality.

Specifically, it aims to to provide to access basic services to disabled people, women, migrants and those belonging to socially at-risk groups. The

Association's initiatives will focus on developing the target group's social, economic and cultural capacity and thus contribute to the development of

social life in the region.

UK: Refugee Therapy Centre, London The Refugee Therapy Centre was established in 1999 in response to the growing need for a therapeutic service which respected, and worked with, the

cultural and linguistic needs of refugees and asylum seekers providing people with the opportunity to be heard and receive help in their own language

where possible or in English if they so wished. The Centre provides psychotherapy, counselling and associated treatments to refugees and asylum seekers

in their own language. The Centre endeavours to help people to deal with and overcome psychological problems in a creative, supportive and containing

environment in which they are better able to understand their feelings and experiences, and through this to feel more content about themselves. Its

central purpose is to provide psychotherapeutic help for refugees and asylum seekers, especially children and families of recently arrived refugees who

are having problems of adjustment.

// WI-CaN

ENGLISH

The WI-CaN project has been funded with support from the European Commission.

This publication reflects the views only of the author, and the Commission cannot be held responsible

for any use which may be made of the information contained therein.

Tino

Textfeld

Contact: WI-CaN Learning Partnership c/o VIFIN, Daemningen 33, DK-7100 Vejle www.wi-can.eu

CookBook - wi-can.eu fileCookBook Traditional and Modern Recipes from Womwn living in Spain, Denmark, Turkey, Bulgaria, Germany and the United Kingdom Collected and Presented by …

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