Recipes for the most famous dishes around the world

eTwinning Project Different Cultures, Different Foods \"Recipes for the most famous dishes around the world\" Dalia Khraim / Queen Zain Al-Sharaf secondary school for girls/Aqaba-Jordan Yasmeen Khraim / Aqaba secondary school for girls/Aqaba-Jordan

eTwinning Project Different Cultures, Different Foods Popular Dishes in our country Jordan Mansaf Yasmeen Khraim / Aqaba secondary school for girls/Aqaba-Jordan Students : Balsam Bani Issa , Shahed Khawaldeh , Yomna alrfooh

eTwinning Project Different Cultures, Different Foods Mansaf is the national dish of Jordan and a meal you would expect to experience if you were to ever visit. It is a celebratory meal that is served at many families' gatherings. Mansaf/Ingredients

eTwinning Project *We wash the meat well and put it in a pressure cooker, add the spices to it and leave it until it is fully cooked. *Soak the rice in water with turmeric added. *Put the rice in a pot, add half a cup of oil to it and add 3 cups of water to it. *Add salt to it and leave it on the fire until it boils, and reduce the heat to it until it is fully cooked. *Put the meat in a pot, add the frozen milk to it, and leave it on the fire a little. *Put the rice in a large plate, add the meat, garnish with parsley and almonds, and serve with bliss

eTwinning Project Different Cultures, Different Foods Mansaf

eTwinning Project Different Cultures, Different Foods Popular Dishes in our country Jordan Maqluba Dalia Khraim / Queen Zain Al-Sharaf secondary school /Aqaba-Jordan Students : Banan Bani Salameh, Esra'a Mohammad, Rama Al Sharaf

eTwinning Project Different Cultures, Different Foods Maqluba (also Maqlooba, Makloubeh or Maqlouba) is an upside-down rice dish that is very common throughout the middle east. Layers of vegetables, spiced rice and meat cooked altogether then flipped for a stunning comfort food. Maqluba/Ingredient cauliflower s shredded chicken

eTwinning Project *Cut the flower head into small florets, cut the eggplant into thick slices, & cut potatoes into rings. *Mix the chicken spices and set aside. *Put a little oil in a saucepan and boil some water in a separate saucepan. *Fry the flower and potatoes in the oil until they turn brown, then remove from the pot. *Put the eggplant in the pot and fry, then remove it from the pot. *Flip the chicken on the skin-coated side for 5 minutes, then flip it over to the other side. *Mix the chicken seasoning mixture with enough boiling water to cover the chicken. Leave the mixture on the fire for 15 minutes.

*Soak rice in water for 15 minutes, then drain and mix with rice spices *Add the chicken in a deep saucepan with a little oil, then put the eggplant, cauliflower, potatoes and some tomato slices on top. *Finally, put a layer of rice on top and level it well. Pour the chicken soup very gently into the saucepan, bring to a simmer, and equalize the rice again. *Cover the pot and leave it for 45-60 minutes until the rice is done. *Place a large, flat plate over the saucepan, flip it over and slowly remove the saucepan. *Serve the dish hot.

eTwinning Project Different Cultures, Different Foods Maqluba

eTwinning Project Different Cultures, Different Foods Popular Dishes in Turky ANCHOVY RICE (HAMSİLİ PİLAV) Student Ceyla TURNA /Turky ABDULAZİZ YILDIZ, Nurcan Bakılan Can

eTwinning Project Different Cultures, Different Foods Famous dish of Black Sea Region in Turkey. INGREDIENTS •1.5 kg anchovy •3 onions •2 tablespoon pine nuts •2 tablespoon currant •1.5 water glass rice •1 coffespoon pimento •1 coffespoon pepper •Parsler ANCHOVY RICE ( HAMSİLİ PİLAV)/Ingredients

eTwinning Project 1 .Clean the anchovies and eject the bones. Wash it well and leave it in a strainer to drain the water. 2 .Chop the onion. Heat the olive oil and add the onions. Saute on medium heat for about 5 minutes, stirring occaasionally; until the onions soften. 3 .Add the pine nuts and fry for about 5 minutes until they turn pink. 4 .Wash and drain the rice until the starchy water is göne. 5 .Take the rice in the pot. Sprinkle with salt, pepper and dried mint and mix several times. Press the currants from wich you have removed th stem parts into hot water. Add the drained currants and 200 ml hot water add to the pot. 6 .After mixing well, close the lid of the pot. Cook

eTwinning Project 6 .After mixing well, close the lid of the pot. Cook on low heat until the rice absorbs its water. 7 .Grease the bottom of the baking dish while the rice is cooking, sprinkle half the cornmeal. Cover the bottom of the bowl with achovies. 8 .Take the rice off the fire. Add dill and mix. Spread it on the anchovies in the contanier without waiting. 9 .Arrange the remaining anchovies on the rice. 10 .Sprinkle remaining cornmeal over the anchovies. Bake the anchovies in the oven at 180 degrees for 30 minutes. 11. Let the anchovy rice out of the oven rest at room temperature for 5-10 minutes and slice and share with your loved once.

eTwinning Project Different Cultures, Different Foods ANCHOVY RICE (HAMSİLİ PİLAV)

eTwinning Project Different Cultures, Different Foods Popular Dishes in Spain Spanish tortilla Olga Verdaguer / Escola Muntanyola/Muntanyola, Spain

eTwinning Project Different Cultures, Different Foods Spanish tortilla is a hearty omelet stuffed with potatoes. It’s a simple combination that surely hits the spot fluffy scrambled eggs filled with rich and tender fried potatoes It doesn’t .You can eat Spanish tortilla with rice or use it as a sandwich filling matter whether you have it for breakfast, lunch, or dinner. It will be amazing Spanish tortilla /Ingredients Potatos Oil Potatos Eggs Onions Salt Onion

eTwinning Project *Step 1: Start by adding your sliced potatoes to hot olive oil in a heavy pan. They need to be fully covered in the oil ,Cook the potatoes over a medium heat. Step 2: While the potatoes are cooking, add the sliced onions to a separate pan with a bit of olive oil. Sauté these over a medium heat until starting to caramelize (about 15-20 minutes). Add a splash of water if needed from time to time so that they don’t burn. Step 3-4: When the potatoes are fully cooked some may start to break apart. Keep an eye on the onions so that they don’t burn Steps 5-6: In a large bowl, beat your eggs .Add the cooked onion and mix. Next, you need to drain the potatoes in a large colander .Once the potatoes have cooled slightly (about five minutes or so) gently stir them into the onion and egg mixture. Be careful that the hot potatoes don’t start to scramble the egg

eTwinning Project Different Cultures, Different Foods Spanish tortilla

eTwinning Project Different Cultures, Different Foods Popular Dishes in Italy Lasagna DIANA PIROZZI/ /Marano Di Napoli (Na), Italy Francesca Gattuso/Verona, Italy

eTwinning Project Different Cultures, Different Foods classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly Tender sheets of pasta, a cheese filling, and a rich meaty tomato sauce make the perfect dish.. Lasagna /Ingredients

eTwinning Project 1- Put the oil or butter in the pan and add the garlic and onions until they wilt.Then add the minced meat. 2- When the meat is close to maturity, add the tomatoes and the sauce. 3- Add salt, pepper, parsley and basil. 4- Stir the ingredients well and leave them until fully cooked, which may take half an hour or 45 minutes. 5- We prepare a pot of boiling water on the fire with a pinch of salt and pepper and put the lasagna in it until it is completely done. 6- prepare the bechamel by putting ghee and flour on the fire, then stir it until yellow, then pour boiling milk and soup on it.

eTwinning Project 7- Green parsley can be added to the bechamel Add the amount of cheese and egg on the bechamel. 8 Now we put the lasagna in the mold or tray: grease the mold with a greasy substance and then stack it a layer of lasagna. 9- Put a layer of bechamel. 10- Put another layer of lasagna. 11- Put a layer of cooked meat 12- Put another layer of lasagna, followed by a layer of bechamel 13- Repeat the layers according to the thickness you want, and the arrangement ends with a layer of bechamel 14- Put it in the oven on medium heat until it is cooked, then put it under the grill until its face turns red. Leave it to cool, then cut and serve

eTwinning Project Different Cultures, Different Foods Lasagna

eTwinning Project Different Cultures, Different Foods Popular Dishes in Romania Papanasi Cristina Maxim/ Colegiul Economic \"Gheorghe Dragoş\"/Satu Mare, Romania Students : Crimena Codrea , Krisztina Kovacs, Roland Dudas

eTwinning Project Different Cultures, Different Foods

eTwinning Project * Add the eggs and sugar in a large bowl. Set up your mixer and mix until the sugar has been absorbed. *Add the lemon zest, vanilla extract, cream cheese, flour, and lemon juice. *Mix with a spatula until you obtain a smooth, silky dough. *Dust your working space with flour. *Divide the dough into 6 small balls (around 1.5 inches thick), and 6 larger ones (around 3 inches thick). *Roll the large balls into thick sausages and unite the sausage ends to get a circle with a hole in the middle. *Use the small balls to top the empty howls. *Heat the vegetable oil in a deep skillet over high heat. *Fry the doughnuts for 7-8 minutes until golden and crispy. *Serve them with sour cream and blackberry jam

eTwinning Project Different Cultures, Different Foods Papanasi

eTwinning Project Different Cultures, Different Foods Popular Dishes in Greece Greek Moussaka Evangelia Karagianni/ 10ο ΔΗΜΟΤΙΚΟ ΣΧΟΛΕΙΟ ΑΜΑΡΟΥΣΙΟΥ\"/Μαρούσι, Greece

eTwinning Project Different Cultures, Different Foods Greek Moussaka recipe – A delicious taste of Greece Greek Moussaka/Ingredients

eTwinning Project *Take the sliced eggplant, put it in a colander, then sprinkle with salt and leave it for 30 minutes to get rid of the water in it. *Bring a frying pan and put it on a high heat, then heat it with olive oil. *Fry the eggplant in the oil until it turns brown, then remove from the heat and place on paper towels to drain the oil. *In a skillet over medium heat, put the butter to melt, then add the minced meat, salt, pepper, onion and garlic. *When ground beef turns brown, sprinkle ground cinnamon, nutmeg, herbs, and parsley. *Put the tomatoes on the meat, mix well and leave it to simmer over a low heat for 20 minutes. *Let it cool and then stir it in the beaten eggs. *To make the béchamel sauce, start by heating the milk in a frying pan. *Melt the butter in a large skillet over a medium heat, then add the flour and mix well until the consistency is consistent.

eTwinning Project *Reduce the temperature, then gradually pour the whisked flour with the butter into the hot milk and stir until the consistency becomes firm, then add the salt and white pepper. *Put a layer of eggplant on a medium-sized tray greased with butter. *Put the entire meat mixture over the eggplant in the tray. *Add 1/2 cup of Parmesan cheese and spread it over the meat. *Add another layer of the remaining eggplant, then top with another 1/2 cup of Parmesan cheese. *Pour the béchamel sauce over the eggplant and distribute it in the tray. *Put the nutmeg on top of the sauce, then add the rest of the Parmesan cheese on top. *Put it in the oven at 180 ° C for an hour. *Serve hot.

eTwinning Project Different Cultures, Different Foods Greek Moussaka

eTwinning Project Different Cultures, Different Foods Popular Dishes in Poland POLISH CHICKEN SOUP Students : Anna Bianga Laura Filipów/ Zespół Szkół Gospodarki Żywnościowej i Agrobiznesu im. Gryfa Pomorskiego w Lęborku\"/Lębork, Poland

eTwinning Project Different Cultures, Different Foods Rosol is a traditional Polish Chicken Soup. It’s usually served on Sundays and for special occasions (like weddings, christenings, etc). It’s also a traditional remedy for anyone who feels under the weather POLISH CHICKEN SOUP. /Ingredients

eTwinning Project *Step 1: Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks. The yellow onion skins help with the nice color for the broth. If you get some burn marks it even intensifies the color. * Step 2: Place chicken pieces, beef bone, allspice, and bay leaves into a large pot. * Step 3: Add vegetables and fill the pot with water. * Step 4: Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface. * Step 5: Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl. Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a with a meshed strainer. Add chopped parsley and serve.

eTwinning Project Different Cultures, Different Foods POLISH CHICKEN SOUP