Romanian Bulgarian Turkish Recipes

8/3/2019 Romanian Bulgarian Turkish Recipes

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Buctrie romneasc Mncruri tradi ionale

Geleneksel Yemekler Turk Mutfagi

TRADITIONAL FOOD

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SIROP DE SOC

Ingrediente: 10 buchete de inflorescen e de flori de soc (tuf cu flori albe), 5 litri de ap, 3 cni de zahr, 1 pachet de acid citric, 2 lmi

Mod de preparare: Tia i lmile. Pune i toate ingredientele ntr-un vas i amesteca i-le. Lsa i-le timp de 48 de ore amestecnd compozi ia din cnd n cnd. Dup aceast perioad de timp strecura i siropul i turna i-l n sticle. nfileta i sticlele i pune i-le n frigider.

FUNDA ERBET:

Malzemeler: 10 tutam funda yapra,5 litre su,3 fincan eker,1 paket sitrikasid,2 limon

Hazrlan: Limonlar doranr,btn malzemeler bir kapta kartrlr,48 saatara ara kartrlarak bekletilir,daha sonra erbet hazrlanr ve ielerdoldurulur,buzdolabna konur.

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ELDER SYRUP

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Contents Page No1. SOUPS / SUPE / ORBALAR /

ROMANIAN RECIPES SMOKED HAM SOUP

CIORB DE FASOLE CU CIOLAN AFUMATFME JAMBON ORBASI

MEATBALL SOUR SOUPCIORB DE PERIOARE

EKL KFTE ORBASI CHICKEN SOUP WITH DUMPLINGS

SUP DE GIN CU GLU TE DE GRI HAMURLU TAVUK ORBASI

CHICKEN SOUR SOUPBOR DE GIN CU TI EI BORS EKL TAVUK ORBASI

TURKISH RECIPES TARHANA SOUP SUP TARHANA

TARHANA ORBASI

WEDDING SOUP SUP PENTRU NUNT DN ORBASI

BULGARIAN RECIPES TARATOR

TARATORTARATOR

TRIPE SOUP

CIORB DE BURT

KEMBE ORBASI

2. MAIN DISHES/ FELURI PRINCIPALE/ ANA YEMEKLER/

ROMANIAN RECIPES MOLDAVIAN FRIED PORK

TOCHITUR MOLDOVENEASCMOLDOVYA USUL KIZARMI DOMUZ ET

Ingredients: 10 clusters ofelder ( white-flowered shrub), 5litres of water,3 cups of sugar,1

packet of citric acid,2 lemons. Preparation: Chop thelemons. Put all the ingredients in

one utensil and mix them. Leavethem for 48 hours. Meanwhile stirthem. After these hours strain thesyrup and pour it in bottles. Closethe bottles and put them in thefridge.


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POULTRY MINCEMEAT BALLS WITH SOURCREAM SAUCECHIFTELUE DE PASRE CU SOS DE SMNTNEK KREMA SOSLU KARIIK KMES HAYVANLARI KFTES

LAMB STEAK

FRIPTUR DE MIELKUZU PIRZOLA

STUFFED CHICKEN PUI UMPLUT CU FIC EI

TAVUK DOLDURMA

TURKISH RECIPES STUFFED EGGPLANT

VINETE UMPLUTEKARNIYARIK

STUFFED VINE LEAVES WITH GROUND MEAT

SARMALE N FOI DE VI ETL YAPRAK SARMA

BULGARIAN RECIPES STUFFED PEPPERS WITH RICE

ARDEI UMPLU I CU OREZ

BBER DOLMASI

MOUSSAKA (POTATO WITH MINCED )

MUSACAMUSAKKA

3. SALADS / SALATE / SALATALAR / ROMANIAN RECIPES RED BEET AND HORSERADISH SALAD

SALAT DE SFECL ROIE I HREANKIRMIZIPANCAR VE TURP SALATASI

CABBAGE SALADSALAT DE VARZ

LAHANA SALATASI

THE LETTUCE SALAD

SALAT VERDE

LAHANA SALATASI

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Preparation: Fry the flour by stirring until it gets pink. But be careful not tooverfry it. Dissolve the already fried flour into warm water. Put this mixture togetherwith the other amount of water into a pot. Then put the pot on the hot-plate. Add the2 cups of sugar and stir it for another 5-6 minutes until it starts to boil. Take it awayfrom the hot-plate. After that leave it until it gets cool. Add 1 cup of boza or yeast.Leave the mixture for 2-3 days in a hot room in order to ferment. Tip it in bottlesand keep it in the fridge.

Preparation of the yeast:Dilute the fried flour in water and then add the sugar. Leave it for 2-3 days in

order to get well-risen. Meanwhile stir it regularly.

BOZAIngrediente: 5 litri de ap, 2 cni de fin, 2 cni de zahr, o can de drojdie de

bozaIngrediente pentru drojdie: 1-2 linguri de fin, 1 can de ap, 1 lingur de

zahrMod de preparare: Prji i fina , amestecnd pn cnd devine roz. Dar fi i

aten i s nu o prji i prea tare. Dizolva i fina deja prjit n ap cald. Pune i amestecul mpreun cu cealalt cantitate de ap ntr-o oal, apoi pune i oala pe plit . Aduga i 2 cni de zahr i amesteca i timp de alte 5-6 minute pn cnd ncepe s

fiarb. Lua i vasul de pe plit i lsa i-l pn cnd se rce te. Aduga i o can de boza sau drojdie. Lsa i amestecul timp de 2-3 zile ntr-o camer cu temperatura cldu pentru ca amestecul s fermenteze. Turna i-l n sticle i pstra i-l n frigider.

Pregtirea drojdiei: Dizolva i fina prjit n ap i apoi aduga i zahrul. Lsa i amestecul 2 3 zile pentru a cre te. ntre timp amesteca i din cnd n cnd.

BOZAMalzemeler: 5 litre su,2 fincan un,2 fincan eker,1 fincan boza mayasMaya iin malzemeler:1-2 kak un,1 fincan su,1 kak eker


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Hazrlan: Un yada pembeleene kadar kavrulur,ancak yanmamasnadikkat edilir,su ile un kartrlr,bu karma geri kalan su eklenir,daha sonartavann alt tekrar yaklr,iki fincan eker eklenir ve 5-6 dakika dahakaynatlr,soumaya braklr,souduktan sonra 1 fincan boza veya mayailave edilir,karm 2-3 gn scak bir odada fermeteasyona braklr,ielerekonserve edilir ve buzdolabnda saklanr.

Mayann hazrlan:kavrulmu un suda alr stne eker eklenir,2-3gn ara ara kartrlarak bekletilir.

68AYRAN

Ingrediente: 4 linguri de iaurt, 4 pahare de apa rece, sare dup gustMod de preparare: Turna i iaurtul ntr-un bol si mesteca i-l pana devine

omogen; adauga i apa i continua i s agita i pn se omogenizeaz sau folosi i un blender electric i amesteca i-l pn devine omogen. Aduga i sare dup gust.

Mod de servire: Rci i-l complet si servi i-l in pahare inalte cu gheat.

AYRAN

Malzemeler: 4 yk.yourt, 4 b.su, TuzHazrlan: Su ve yourt bir kapta bir araya getirilip uygun bir cisimle iyicekaynancaya kadar kartrlr.

Sunum:Ayran, buzdolabnda soutulur ve uzun bardaklarda servis yaplr.

: 4 .. , 4 ,

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BULGARIAN RECIPESBOZA

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POTATOES IN THE STOVE CARTOFI LA CUPTOR

ATETE PATATES

TURKISH RECIPES

EGGPLANT SALAD

SALATA DE VINETEPATLICAN SALATASI

SHEPHERD'S SALAD SALATA PSTORULUI OBAN SALATA

BULGARIAN RECIPES SHOPP SALAD (MIXED VEGETABLE SALAD)

SALAT SHOPP( SALAT DE LEGUME AMESTECATE)SHOPP SALATASI (KARIIK SEBZE SALATASI)

Ingredients: 5 litresof water, 2 cups of flour, 2cups of sugar,1 cup of bozayeast.

Ingredients for theyeast: 1-2 spoonful of flour,1 cup of water,1 spoonfulof sugar.


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SHEPHERD'S SALADSALATA PSTORULUIOBAN SALATA

4. DESSERTS / DESERTURI / TATLILAR / ROMANIAN RECIPES

DOUGHNUTSGOGOIHAMURFINDIKLARI (ERBETSZ LOKMA )

SWEET CHEESE TART

TART CU BRNZ DULCETATLI PEYNR TURTASI

MOLDAVIAN CAKEALIVANCMOLDOVYA USUL KEK

EASTER CAKE WITH COTTAGE CHEESEPASC CU BRNZSZME PEYNRL PASKALYA RE

4

TURKISH RECIPESBAKLAVA WITH WALNUTSBACLAVA CU NUCICEVZL BAKLAVA

ASURE

ASUREAURE

BULGARIAN RECIPES BAKED PUMPKIN WITH HONEY

DOVLEAC LA CUPTOR CU MIEREBALKABAI TATLISI

FIG JAMGEM DE SMOCHINENCR REEL

5. DRINKS / BAUTURI / ECEKLER /

ROMANIAN RECIPES GRAPES JUICE

MUST DE STRUGURIZM SUYU

SOUR CHERRY BRANDYVIINAT

VNE KANYAI LIQUEUR OF GREEN NUTS

LICHIOR DE NUCITAZE FINDIK SUYU

ELDERFLOWER CORDIALSOCATYONCA KONSANTRESi

TURKISH RECIPES SHAL-GUM (TURNIP WATER)

SHAL GUM (APA DE NAP)

ALGAM

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ALGAMMalzemeler: Su, Krmz havu, algam, Tuz, Bulgur veya buday unuHazrlan:Krmz havu znden elde edilir.ncelikle bulgur laktik asit

fermantasyonuna uratlmak amacyla bir hafta iyice ekitilir,daha sonra dutaacndan yaplm bir fya konur.Krmz havular iyice ykanr ve kaynatlr ve

buda krmz havularla birlikte fya konur,bir hafta daha sonra bu fya tuzeklenir.Bu fermantasyon srecinin sonunda szlerek iilmeye hazr hale gelir.Ac

sevenler iin ac sos veya ac biber de eklenebilir.Hazrlanmas toplam 2/4 haftasrer Sunum:zellikle kebaplarla servis edilir.

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AYRAN

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TURKISH RECIPESSHAL-GUM (TURNIP WATER)

After well cleaning and boiling violet carrots, it's put in these barrels togetherwith dark turnips. After another week in these barrels salt is added. When Salgamgets mature in these barrels like a wine does, at the end the fermentation period it'sfiltered and ready to drink. For people who prefer it hot and spicy, hot sauceobtained from red paprika is added in as well. The total processing time to prepareis between 2-4 weeks Serving:Generally served with Turkish spicy and hot kebabs.

AP DE NAP

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AYRANAYRAN

AYRAN

BULGARIAN RECIPES BOZA

BOZABOZA

ELDER SYRUPSIROP DE SOCFUNDA ERBETC

Ingrediente: ap, morcov violet, nap, sare, fin de gru sau fin bulgur (un tipde fin de gru care a fost par ial fiart i apoi uscat, folosit n special n Turcia)

Mod de preparare: Este fcut din esen a de morcovi violet. Mai inti, faina bulghur este lsat pentru fermentarea acido- lactic timp de o sptman panadevine foarte acid, apoi este pus in butoaie fcute din lemn de dud. Dup ce sunt

bine curata i si fier i, morcovii violet sunt pu i in aceste butoaie mpreun cu napii negri. Dup o alta sptmn n butoaie se adaug sare. Cnd salgam-ul (butur denapi specific zonei de sud a Turciei) se matureaz n aceste butoaie, in acela i mod cum se ntampl cu vinul, la sfarsitul perioadei de fermentare este filtrat si gata

pentru a fi consumat. Pentru cei care l prefer iute si picant, se poate adauga sosob inut din boia de ardei ro u. Timpul de procesare a produsului dureaz ntre 2 si 4 sptmni.

Mod de servire: n general se serve te cu mncaruri turce ti picante si kebab picant/ fierbinte.

I

ngredients: 4 tablespoon

yoghurt,4 glass of cold water, saltto tastePreparation:Pour yogurt into a

bowl and beat until smooth, addwater and continue beating untilthoroughly blended, or combinein an electric blender and blenduntil smooth. Season to tastewith salt.Serving:Chill thoroughly andserve in tall glasses, with ice.

Ingredients:Water, violetcarrot, Turnip, salt, poundedwheat or bulghur flour.

Preparation: It's made ofthe essence of violet carrots.First, bulghur flour is left forlactic acid fermentation for aweek until it gets very sour,than put in wooden barrelsmade of mulberry tree.


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1. SOUPS / SUPE / ORBALAR / ROMANIAN RECIPES

SMOKED HAM SOUP

Preparation: Cut the smoked ham in dices or slices and put to boil. Then cutin dices the onion, pepper, carrot and celery. When the ham is almost boiled add thevegetables and the beans. Let to boil till all the vegetables are pretty tender. Addsavory and salt in order to flavor the dish. Chop the onion and fry it until

becomes tender. Add the tomato sauce and let everything to boil for about 5minutes.

CIORB DE FASOLE CU CIOLAN AFUMATIngrediente: 500 gr fasole uscat, 2 morcovi, 1 ceap, 1 elin,3 linguri past

de tomate, 50 ml ulei, 1 ardei gras, 1 ceap mai mic pentru clit, leutean verde,sare, cimbru.

Mod de preparare: Ciolanul l tiem cubulee sau feliue i l punem la fiert .Apoi taiai n cubulee ceapa, ardeiul, morcovul i elina. Cnd ciolanul aproape afiert se adaug legumele i fasolea. Se las la fiert pn cnd toate legumele s-aunmuiat bine. Se adaug cimbru i sare pentru a da savoare mncrii. Se toac ceapa

mrunt i se pune la clit mpreun cu uleiul. Se adaug pasta de tomate i se mailas s fiarb circa 5 minute.

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SOCAT

Ingrediente: 10-15 inflorescene proaspete de soc, 10 l de ap, 100g zahr /1litru de ap, 1-2 lmi

Ingredients: 500 g driedbeans, 2 carrots, 1 onion,1 celery, 3 teaspoons oftomato sauce, 50ml oil,one pepper, 1 small onion

for being fried, greenlovage, salt, savory.


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Mod de preparare Se clocotete apa, dup care vasul se ndeprteaz de pefoc. Se pun inflorescenele i lmile tiate felii i se amestec. Cnd apa aretemperatura mediului(aprox. 20C), se pune drojdie ct o nuc, n prealabil dizolvatn ap cldu sau cu puin zahr.Se amestec ncontinuu pn se mbib bine florilede soc i cad pe fundul vasului.Dup 2 zile, se strecoar i se pune la frigider, nsticle de 1litru. Not: Socul (Sambucus nigra) nflorete n luna mai i vestejete la nceputulverii. Este un arbust de 3/5 metri, cu flori albe, cu arom rcoritoare, plcut. Pentrusezonul rece, se pot folosi inflorescene uscate n condiii speciale de temperatur,

umiditate i igien.

YONCA KONSANTRESi

Malzemeler: 10 litre su,10-15 iri yonca iei,100 gr eker,2 limon ve 2limon kabuu(bu tarifin bir eidi 5 gr maya da ierir) Hazrlan: eker 2 litre su da eritilir ve soumaya braklr.Bir kavanoza 3litre su konur,limonlar suya sklr,yarm limon kabuklar ve yoncalar suyakatlr,kalan su dklr ve st gazl bez ile kapatlr.3-5 gn boyunca gnde 3-5defa alkalanr.Szlr ve buzdolabnda saklanr.

: 10 , 10-15 , 100 , 2 , , 5 .

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LICHIOR DE NUCI100 de nuci verzi se taie, se pun intr-ujn vas de sticla de 5 L. Se acopera cu

alcool de 70 Se lasa la macerat timp de 30 de zile. Se strecoara. Se adauga intinctura obtinuta un sirop facut din 1 kg. de zahar si 1 L de apa. Se imbuteliaza in

sticle. Se lasa la maturat cel putin o luna. Cu cat se lasa mai mult cu atat este maibun.

TAZE FINDIK SUYU Malzemeler:100 taze fndk,5 litre alkol,1 kilo eker,1 kilo su.

Hazrlan:100 taze fndk 5 litre 70oalkol iinde 30 gn eritilir,daha sonraszlr.Elde edilen eriyik 1 kilo eker ve 1 litre sudan elde edilen erbet ileharmanlanr.ielenir ve bir ay daha olgunlamas iin bekletilir.Ne kadar uzun

beklerse o kadar tatlanr.

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ELDERFLOWER CORDIAL

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FME JAMBON ORBASI

Ingredients: 10 liters water,

10-15 large Elderflower heads,100g sugar, 2 lemons and rind oftwo lemons,(a version of thisrecipe also adds 5 grams of yeast)

Dissolve the sugar in 2 liters ofboiling water and leave to cool.Pour 3 liters of water in a jar. Cutthe lemons in half and squeeze the

juice into the jar. Add the rinds ofthe lemon halves and the elder-flower heads. Pour the remainingwater, and cover the jar with

gauze. Stir 2-3 times daily for 3-5days. (Again, remember to stir.)Strain and store in the refrigeratorin bottles.


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Malzemeler: 500 gr kuru fasulye,2 havu,1 soan,1 kereviz.3 aykadomates salas,50 ml ya,1 biber,kzartmak iin 1 kk soan,yeil blgesel birtr bitki sap,tuz,kekik.

Hazrlan: Fme jambonlar,doranr dilimlenir ve kaynamayabraklr,soan,biber,havu ve kereviz kp kp doranr,jambon kaynamasna yaknsebzeler ve kuru fasulye eklenir,btn sebzeler yumuayncaya kadar

piirilir,tatlandrmak iin kekik ve tuz ilave edilir,soan doranr ve yumuayncayakadar kzartlr,sala eklenir ve 5 dakika daha kaynatlr.

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MEATBALL SOUR SOUP

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Preparation: To make the meatballs, mix together all theingredients. Then take a little of this mixture in slightly damp hands (so as not to

be sticky) and make walnut-sized little balls. For the soup, fry the onion slightly,then add the carrots and the rice, and leave for 5 minutes. Add the water and leaveit to boil for 15 minutes, and then add the meatballs. Boil several times and towardsthe end add the tomato sauce and the Romanian "bors" or lemon juice. Strew freshchopped parsley on the soup.

CIORB DE PERIOAREIngrediente:

Supa: 1 ceap, 2 morcovi, o mn de orez, 2 linguri de ulei, suc de roii, borsau suc de lamie dup gust Perioare: kg de carne, o mn de orez, 1 ou, o felie de pine, muiat nap si bine scurs, o ceap tocat, ptrunjel, sare, piper.

Mod de preparare: Pentru a face perioarele, amestecai toate ingredientele,apoi luai un pic de amestec n minile uor umezite (pentru a nu se lipi compoziiade mn) i facei mingi de mrimea nucilor. Pentru bor, clii ceapa uor, apoiadugai morcovii i orezul i lsai pentru 5 minute. Adugai apa i lsai s fiarb15 minute apoi adugai perioarele. Fierbei de cteva ori i ctre sfrit adugai

bulionul i borul. Presrai deasupra ptrunjel proaspt tocat mrunt.

EKL KFTE ORBASI:Malzemeler:

orba:1 soan,2 havu,1 avu pirin,2 ayka ya,domatessuyu,tatlandrmak iin Romen veya Polonya bors veya limon suyu. Kfte:1/2 kilo kyma,1 avu pirin,1 yumurta,1 dilim ekmek,ykanm veiyice szlm doranm soan,maydanoz,tuz,biber.

Hazrlan: Kfteleri yapmak iin btn malzemeleri kartrn,sonra birmiktar aln(ok kat olmamal)ceviz byklnde kfteler hazrlayn.orba iinsoanlar hafife yada kavurun,havular,pirinci ekleyin ve 5 dakika atetedndrn.daha sonra suyu ekleyin ve 15 dakika kaynatn,kfteleri ekleyin ve birazdaha fokurdatn,pimesine yakn domates suyunu ve Romen borsunu yada limon

suyunu ekleyin.zerine doranm taze maydanoz serpitirin.

9

olarak 3 ay)bekletilir.3 ay sonra tekrar gazl bez yardmyla szlr ve ieleredoldurulur.

Ingredients: Soup: 1 onion, 2 carrots, 1handful of rice, 2 teaspoons oil,tomato juice, Romanian (orPolish) "bors" (or lemon juice) totaste

Meatballs: 1/2 Kg groundmeat, 1 handful rice, 1 egg, 1slice of bread, soaked in waterand well-drained, chopped onion,

parsley, salt, pepper.


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LIQUEUR OF GREEN NUTS

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SOUR CHERRY BRANDY

VIINATIngrediente: 3 kg de viine,1, 2 kg zahr,600 ml alcool (87 sau 960)Mod de preparare: Splai viinele i punei-le n damigean. Un rnd de

viine i unul de zahr. Acoperii gura damigenei cu un tifon legat cu sfoar, astfelnct s circule aerul, dar s nu intre insectele. Lsai amestecul la macerat pentru 10zile, la soare, pn cnd zahrul s-a topit i fructele au lsat zeam. Adugaialcoolul peste fructe i acoperii damigeana cu un dop de plut. Lsai amestecul lamacerat pentru minim 8 sptmni ( n mod ideal 3 luni). Strecurai viinata printifon i turnai-o n sticle.

VNE KANYAIMalzemeler: 3 kilo vine,yarm kilo eker,600 ml alkol(870 veya 960)Hazrlan: Vineler ykanr, ve bir damacanaya bir kat vine bir kat eker

konur.Damacanann st hem hava sirklasyonunu kolay salamas hemdebceklerin girmesine engel olmak iin gazl bezle kapatlr.Karm eker eriyinceye

ve meyve sulanncaya kadar 10 gn gnete bekletil ir.Daha sonra stne alkol ilaveedilir ve damacanann st mantar tpa ile kapatlr.Karm 8 hafta(ideal

61

: : 1 , 2 , , 2

100 green nuts (not ripe yet)

are introduced in a 5L bottleand they are covered with70 alcohol. It is let tomacerate for 30 days andthen the liquid is strained. Inthe tincture obtained isadded syrup made of 1 kg. ofsugar and 1 L of water. It is

bottled and it is let atmaturation for another onemonth. The longer, the betterthe liqueur becomes.

Ingredients: 3 kg sour cherries,, 1,2 kgsugar, 600 ml alcohol (870 or 960

Preparation: Wash the sour cherries andput them in a demijohn. Put one layer ofsour cherries and one of sugar. Cover thedemijohn with a gauze tied with string, sothat the air will circulate, but the insectswont go inside. Leave the mixture to soakfor 10 days, in the sun, till the sugar ismelt and the fruits leave juice. Add thealcohol over the fruits and cover thedemijohn with a cork. Leave the mixtureto soak for minimum 8 weeks (ideally 3months). Filter the sour cherry brandyusing gauze and pour it
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CHICKEN SOUP WITH DUMPLINGS

Set to boil the peeled carrot,parsley root and onion. When the vegetables arehalf done, add the chicken pieces and its gizzards, salt, rice, peeled, seeded andchopped tomatoes. When the chicken pieces are almost done, add the chopped

parsley and dill.Put the egg in a bowl and add few salt. Then add the oil and the semolina,

gradually, blending continuously, until it may have the necessary firmness. (thecomposition has the proper firmness when you cross it with a fork and there are

traces behind it.). This experiment should be made after each spoon of semolinaadded, because if there is to much semolina the dumplings will be solid and not soft.Once you have finished preparing the composition for dumplings, in a separatecooker with water boiling,

10

take with a teaspoon a little of the composition and put it in the cooker.Wait for few seconds to see if the dumpling rests in one piece. If it spreads it meansthat you may add a few semolina in the composition, then try again. When the

dumpling rests in one piece it means that the firmness of the composition is rightprepared and the dumplings may be added into the soup, which is still boiling at lowtemperature. After you put all the dumplings into the soup cover the cooker with alid and let it boil for another 10 minutes.

SUP DE GIN CU GLU TE DE GRI

Pentru prepararea supei de pui avei nevoie de urmtoarele ingrediente:

1 pui, tiat buci (putei pune doar aripile, spatele si gtul de la pui), 2 cuburi deconcentrat de pui; 1 morcov; o ceap mare 1/2 ardei gras; albitur; ptrunjel verde;sare i piper dup gust.

Pentru prepararea glutelor avei nevoie de urmtoarele ingrediente:4-5linguri de gri; 1/2 lingur de ulei; 1 ou; un praf de sare.

Pregtire ngrediente: n primul rnd, pregtii-v toate ingredientele. Tiaibuci puiul; tocai ardeiul gras; ceapa, morcovul; albitura i avei toate ingredientelepregtite.

Prepararea supei de pui cu glute de gris: Punei, ntr-o oal, 2-3 l deap(depinde de ct de ct de mare este puiul), adugai carnea de pui i lsai-o sfiarb la foc mic.

Pn ncepe puiul s fiarb, punei ntr-o tigaie 2 linguri de ulei i adugaiceapa s se rumeneasc puin. Cnd ceapa devine translucid adugai morcovul,albitura i ardeiul gras i lsai-le s se rumeneasc, mpreun cu ceapa, amestecnddin cnd n cnd. Dup ce s-au rumenit stingei focul i lsai-le n tigaie.

Cnd ncepe s fiarb apa din oal, luai spuma pn rmne apalimpede.Adugai legumele clite n tigaie i lsai s fiarb 20-25 de minute (pncnd carnea de pui este fiart).

Dup ce a fiert carnea, ncepei prepararea glutelor. Punei oul ntr-un bol icondimentai-l cu un praf de sare. Adugai uleiul i griul puin cte puin,amestecnd permanent pn cnd va avea consistena necesar(aluatul areconsistena ideal atunci cnd trecei cu furculia prin el i urmele rmnvizibile).Facei acest test dup fiecare lingur de gri, fiindc dac punei

prea mult gri, glutele vor iei tari i nici decum pufoase.

11

MUST DE STRUGURI

Ingredients: 1chicken,2 qts / 2 l water,1parsleyroot ,1 carrot, 1onion, 2tomatoes, tablespoonmixed choppedparsleyanddill, salt

Ingredients for

dumplings: 4-5 spoons ofsemolina, spoon of oil, 1egg, salt
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Ingrediente: 1 kg boabe de struguri, 350 gr zahrMod de preparare: Splai, scurgei i desprindei boabele de struguri de pe

ciorchini. Stoarcei boabele de struguri prin storctorul de fructe. Strecurai zeamaprintr-un tifon.

Punei zeama la fiert cu zahrul, amestecnd continuu. Fiebei pentru o or, lafoc mic, ndeprtnd mereu spuma. Lsai s se rceasc, dup care punei mustul nsticle ermetice.

ZM SUYU

Malzemeler: 1 kg zm,350 gr ekerHazrlan: zmler,ykanr,szlr ve koanndan ayrlr,meyve skacanda

suyu sklr,posas ayrlr.eker ile srekli kartrlarak ksk atete bir saat,kpstnden alnarak kaynatlr.Soutulur ve kapal ielere konur.

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5. DRINKS / BAUTURI / ECEKLER / ROMANIAN RECIPES

GRAPES JUICE

59

HAMURLU TAVUK ORBASI

Ingredients: 1 kg grapes,350 g sugar

Preparation: Wash, drainand take out the grapes from

the bunch of grapes. Squeezeout the grapes using the fruitjuicer. Filter the juice throughgauze.

Put the juice to boil withthe sugar, stirring continuously.Boil it for an hour at a smalltemperature, removing all thetime the scum. Let it to get coldand then put the grapes juice insealed bottles.


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Malzemeler: 1 tavuk,1/2 litre su,1 demet maydanoz,1 havu,1 soan,2domates,1/2 kak doranm maydanoz ve kartrlm dere otu ve tuz.1.Soyulmu havu,maydanoz kk ve soan kaynamaya braklr.2.Sebzeler yar pitiinde tavuk paralar ve tal ilave edilir.3.Tavuk eti piince iine maydanoz ve derotu eklenir.Hamur iin malzemeler: 4-5 kak irmik,1/2 kak ya,1 yumurta,tuz.

Hazrlan:1 kaseye yumurtalar koyun ve biraz tuz ya,irmik eklenerek gereklikatlk salanana kadar srekli kartrlr.(atalla izdiinizde izi kmal)Budeneme her kak irmik eklendiinde tekrar yaplmal aksi takdirde fazla irmik

hamuru ok kat hale getirir.Hamurlar ayr bir tarafta haladktan sonra,aykayardmyla para para orbaya katlr,ilk para konulduktan sonra bir sre hamurunkendini brakp brakmad izlenmeli,Eer hamur dalyorsa bu biraz daha irmikeklenmesi gerektii anlamna gelir,dalmyorsa hamurlar kak kak ksk atetekaynamakta olan orbaya eklenebilir.Daha sonra kapa kapatlr 10 dakika dahakaynamaya braklr.

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12

CHICKEN SOUR SOUP

Remove foam, add the separately boiled and strained bor (quantity to taste). Whenthe chicken pieces are almost done, add the choppedparsley and dill. At the end,

beat one egg in.HOME MADE NOODLESIngredients: 1 egg, flour

A Stiff dough is prepared from the flour and the egg. Flatten the dough using handsthen roll it out using a rolling pin. Allow it to dry for at least 30 min. Cut it intostrips to obtain the homemade noodles.

About borBor is fermented wheat bran, a souring agent which is used frequently in Romaniancooking. It can also refer to any sour soup in Romanian cuisine.

BOR DE G IN CU TI EI

Ingrediente: 1kg carne de gin, 1-2 cepe, 1 morcov, 1 rdcin deptrunjel, 1 elin mic, 1 ardei gras, 2 roii, 1 legtur de ptrunjel, cteva fire de

mrar, 1 crengu de leutean, sare, 1l bor de putin, tiei de cas

13

FIG JAM

Ingredients 1 chicken, 2qts / 2 l water,bor (to taste), 1

parsley root, 1 carrot, 1 onion, 2tomatoes, 2 tablespoons rice, tablespoon mixed chopped

parsley and dill, 1 egg, saltSet to boil the julienned

carrot,parsley rootand onion.

When the vegetables are halfdone, add the chicken piecesand its gizzards, salt, rice,

peeled, seeded and choppedtomatoes.
http://romanianrecipes.wikia.com/wiki/Chickenhttp://romanianrecipes.wikia.com/wiki/Parsleyhttp://romanianrecipes.wikia.com/wiki/Dillhttp://romanianrecipes.wikia.com/wiki/Egghttp://costachel.ro/2008/05/patrunjel/http://costachel.ro/2008/07/leustean/http://romanianrecipes.wikia.com/wiki/Chickenhttp://romanianrecipes.wikia.com/wiki/Waterhttp://romanianrecipes.wikia.com/wiki/Bor%C5%9Fhttp://recipes.wikia.com/wiki/parsley_roothttp://romanianrecipes.wikia.com/wiki/Carrothttp://romanianrecipes.wikia.com/wiki/Onionhttp://romanianrecipes.wikia.com/wiki/Tomatohttp://romanianrecipes.wikia.com/wiki/Parsleyhttp://romanianrecipes.wikia.com/wiki/Dillhttp://romanianrecipes.wikia.com/wiki/Egghttp://romanianrecipes.wikia.com/wiki/Carrothttp://recipes.wikia.com/wiki/parsley_roothttp://recipes.wikia.com/wiki/parsley_roothttp://romanianrecipes.wikia.com/wiki/Onionhttp://romanianrecipes.wikia.com/wiki/Chickenhttp://romanianrecipes.wikia.com/wiki/Salthttp://romanianrecipes.wikia.com/wiki/Tomatohttp://romanianrecipes.wikia.com/index.php?title=Bor%C5%9F&action=edit&section=1http://romanianrecipes.wikia.com/wiki/Chickenhttp://romanianrecipes.wikia.com/wiki/Waterhttp://romanianrecipes.wikia.com/wiki/Bor%C5%9Fhttp://recipes.wikia.com/wiki/parsley_roothttp://romanianrecipes.wikia.com/wiki/Carrothttp://romanianrecipes.wikia.com/wiki/Onionhttp://romanianrecipes.wikia.com/wiki/Tomatohttp://romanianrecipes.wikia.com/wiki/Parsleyhttp://romanianrecipes.wikia.com/wiki/Dillhttp://romanianrecipes.wikia.com/wiki/Egghttp://romanianrecipes.wikia.com/wiki/Carrothttp://recipes.wikia.com/wiki/parsley_roothttp://romanianrecipes.wikia.com/wiki/Onionhttp://romanianrecipes.wikia.com/wiki/Chickenhttp://romanianrecipes.wikia.com/wiki/Salthttp://romanianrecipes.wikia.com/wiki/Tomatohttp://romanianrecipes.wikia.com/wiki/Chickenhttp://romanianrecipes.wikia.com/wiki/Parsleyhttp://romanianrecipes.wikia.com/wiki/Dillhttp://romanianrecipes.wikia.com/wiki/Egghttp://costachel.ro/2008/05/patrunjel/http://costachel.ro/2008/07/leustean/


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Take it away from the fire and leave the syrup for the night. Boil it again until it getseven denser. Eventually, put the citric acid into the syrup and boil it for another 5minutes.

GEM DE SMOCHINEIngrediente:50 de smochine, 1 kg de zahr, 3 cni de ap, 1 lingur de acid citricMod de preparare: Tia i codi a smochinelor. Face i siropul amestecnd apa i

zahrul ntr-un vas pn cnd se dizolv zahrul. Apoi pune i smochinele n sirop i continua i fierberea pn cnd siropul devine suficient de dens. Da i deoparte de pe foc i lsa i siropul peste noapte. Fierbe i apoi din nou siropul pn devine mai dens. La final, pune i acid citric n sirop i fierbe i pentru nc 5 minute.

NCR REEL:Malzemeler:50 incir,1 kilo eker,3 fincan su 1 kak sitrik asid.Hazrlan: ncirlerin ular kesilir,erbeti suda eker ertilerek hazrlanr,eker

eriyene kadar kaynatlr,kaynamakta olan erbete incirler eklenir ve koyulaana

kadar kaynatmaya devam edilir,ateten alnr bir gece bekletilir,ertesi gn iyiceyounlaana kadar tekrar kaynatlr,son 5 dakika iine sitrik asid konularakkaynatlr.

58

BULGARIAN RECIPES

BAKED PUMPKIN WITH HONEY

DOVLEAC LA CUPTOR CU MIEREIngrediente:1 dovleac, 1 can de zahr, 1 can de miere, 2 cni de apMod de preparare: Tia i dovleacul n buc i fr a-l decoji. Pune i zahr i

miere pe fundul unei tigi. Apoi aranja i buc ile de dovleac cu coaja n sus. Turna i apa i coace i-l pn cnd se evapor apa.

BALKABAI TATLISI:Malzemeler: 1 balkabai,1 fincan eker, 1 fincan bal,2 fincan suHazrlan: Kabak soymadan dilimlenir,bir tencerenin altna eker ve bal

dklr stne kabaklar kabuklar ste gelecek ekilde yerletirilir,su ilave edilir vekaynayana kadar piirilir

: 1 ,1 ,1 ,2 .

: . . .

57

Ingredients: 50 figs,1 kilo ofsugar,3 cups of water,1spoonful of citric acid.Preparation: Cut the stemsfrom the figs. Make the syrupas you mix the water and thesugar into some kind of utensil

and stir it until the sugardissolves. Then immerse thefigs into the syrup and continue

boiling until the syrup becomessufficiently dense

Ingredients:1 pumpkin,1cup of sugar,1 cup of honey, 2cups of water.

Preparation: Cut the

pumpkin on pieces withoutpeeling it. Put the sugar and thehoney on the bottom of a pan.Then arrange the pieces of the

pumpkin upwards with thecrust. Pour it with water and

bake it until the waterevaporates.


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Mod de preparare: Tieii se fac dintr-un ou care se amestec cu sare ifin pn rezult o coc nu foarte tare. Se ntinde pe o plan de lucru peste care s-a

presrat fin s nu se lipeasc. Se ntinde pn devine o foaie subire, se las lauscat jumtate de or, apoi se taie astfel nct s ias nite fidelue subiri.

Carnea se spal foarte bine i se cur. Se porioneaz dup preferin-ele celorcare vor manca apoi. Grsimea i pielea se pot elimina. Carnea se pune la fiert ntr-o oal cu 2-3 litri de ap, o ceapa i o linguri de sare. Se spumeaz i se las lafiert la foc mic chiar i pn la 4 ore, n funcie de ct de btrn e gina de la ar.

Ct fierbe gina ne ocupm de celelalte ingrediente. Se spal bine morcovul,elina, ardeiul gras i rdcina de ptrunjel. Se taie cubulee sau se pot pune ntregila fiert pentru a se putea ndeprta la final n caz ca mesenii nu agreeaz legumele n

bor. Cnd gina este aproape fiart ( se verific cu o furculi), se adaug legumeletiate cubulee sau ntregi. Se adaug i roiile decojite i tiate cubulee sau se

poate pune o lingur de bulion. La jumtate de or dup ce s-au adugat legumelese pune un litru de bor fiert separat n prealabil. Se las s fiarb 5 minute, iar apoise adaug tieii. Se las i tieii s fiarb 5 minute. Se potrivete gustul cu sare i

piper. La final se adaug ptrunjelul, mrarul i leuteanul tiat mrunt. Se mai dun clocot. Cnd se servete se poate drege cu o lingur de smntn. BOR UL .Se pun trele i mlaiul la nmuiat cu ap cldu, ntr-o putin

mic, ntr-un borcan mare de sticl sau ntr-un vas de pmnt i se umple apoi vasulcam 3/4 cu ap fiart. Se amestec bine, se acoper, se las 56 ore, dup care seadaug hutele sau maiaua. Maiaua se pregatete din timp din drojdie, fin i puinap cldu, toate amestecate i lsate la loc cald s dospeasc

BORS EKL TAVUK ORBASI:

Malzemeler: 1 tavuk,2/1 litre su,Romen borsu,1 demet maydanoz,1 havu,1soan,2 domates,2 yemekka pirin,1/2 kak doranm maydanoz ve dere out,1yumurta,tuz

Hazrlan: Julyen doranm havu,maydanoz ve soan kaynamaya braklr.

Sebzeler yar pitiinde tavuk paralar ve tal, tuz, pirin, soyulmu, doranmdomatesler ilave edilir.Kaynadka kp alnr, ayrca kaynatlm bor eklenir.(miktar istee bal) Tavuk eti pimeye yakn doranm maydanoz ve dere otukatlr. Son olarak iine bir yumurta krlr.

14

EV YAPIMI ERTE:Malzemeler:1 yumurta,un.Hazrlan:Yumurta ve undan kat bir hamur hazrlanr,hamur nce elde

dzletirilir daha sonra oklava ile alr.Kurumas iin en az 30 dakikabekletilir.Erite elde etmek iin ince ince kesilir

Bor hakknda:Romen yemeklerinde ska kullanlan bor budayn fermenteedilerek, ekitilmi halidir.Ayn zamanda Romen mutfanda herhangi bir ekiorbadan da bor diye sz edilir.

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17/37

AURE

Malzemeler: 1 b.buday, 2/5 b.pirin, 30 b. Su, 3 b.eker, 50 gr.kurufasulye, 50 gr.nohut, 100gr.ceviz, 100 gr. Kuru kays, 150 gr.kuru zm, 100 gr.Kuru incir, 25 gr. am fst, 25gr.kuzm, 100 gr.badem, 1/3 b. Glsuyu

Hazrlan:Buday geceden souk suda bekletilir.6-7 saat yumuayana kadar30 bardak suda piirilir,szlr,tahta kakla ezilerek szlr.Bu zlenmi sudan 12

bardak llr,iine eker ve st kartrlr ve eker eriyene kadarkartrlr,koyulaana kadar kaynatlr.Akamdan bekletilmi nohut ve fasulyeleri

yumuayncaya kadar halayn. . Bir sre sonra altn ksarak, kabuklar soyulmunohut ve fasulyeleri katn,ykanm kuru zm,kuzm,kk doranm kurukays, amfst, badem, ezilmi ceviz ve gl suyu eklenir,kaynamaya

braklr.Ateten alnr,scak scak kaselere boaltlr.Sunum:yice souduktan sonra badem,ceviz ve nar taneleri ile

ssleyebilirsiniz.

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100 . 100 . , 150 . , 100 . , 25 . , 25

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56

There should be about 12 glasses, add to this wheat essenced water, sugar andmilk, place on heat and stir until the sugar melts. Boil either once or twice until themixture becomes the consistency of quite a thick soup. Soak the beans; dried broad

beans and chick peas overnight in cold water. Boil them the next day and add to themixture along with the cleaned and washed sultanas, currants, dried apricots cut intosmall pieces, white pine nuts, boiled almonds after removing their skins, choppedwalnuts and rose water. Bring to the boil. Remove from heat and pour immediatelyinto various bowls.

Serving: After completely cooling,decorate with almonds, walnuts and

pomegranates.

AURE

Ingrediente: 1 pahar de boabe de gru, 2/5 pahar de orez, 30 pahare ap, 3pahare lapte3 pahare zahr granulat, 50 gr fasole uscat, 50 gr fasole complet uscate, 50 gr nut,100 gr nuci, 100 gr caise confiate, 150 gr stafide, 100 gr smochine, 25 gr nuci de pinalb, 25 gr. coacze, 100 gr migdale, 1/3 pahar ap de trandafiri

Mod de preparare: nmuia i grul i orezul peste noapte n ap rece. Vrsa i acea ap i aduga i 30 de pahare de ap proaspat, gti i la o temperatur moderat timp de 6 -7 ore pn cnd grul este fraged. Turna i prin strecurtoare, apsand cu o lingur de lemn pentru a facilita strecurarea. Strecura i aceasta ap cu esen de gru i msura i-o. Ar trebui s fie n jur de 12 pahare. Aduga i n aceast ap cu esen a

de gru, zahr i lapte , pune i pe foc i amesteca i pn cnd zahrul se tope te. Fierbe i o dat sau de dou ori pn cnd compozi ia capt consisten a unei supe destul de dese. nmuia i peste noapte n ap rece fasolea i nutul. Fierbe i-le n ziua urmtoare i aduga i apoi stafidele, coaczele, caisele confiate tiate n buc i mici, nuci de pin alb, migdale fierte dup ce li s-a ndeprtat coaja, nuci pisate i ap de trandafiri. Pune i la fiert. ndeprta i de pe foc i turan i imediat n diferite boluri.

Mod de servire: Dup ce s-a rcit complet, decora i cu migdale, nuci i rodii.

55


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TURKISH RECIPESTARHANA SOUP (dried food stuff)

Preparation : Put the butter and the ground meat in a saucepan and fry the meatwell. Add the tomato paste and salt and mix until the tomato paste blends in well.Pour in 4 glasses of meat broth and bring to the boil. In the meantime, put 1 glass ofmeat broth into a bowl with the tarhana and melt tarhana by mixing. Pour thismixture into the saucepan slowly and stir constantly. After 10 minutes of stirring,

the soup will get thicker.Serving:Fry small bread cubes in a knub of butter, sprinkle with redpepper(optional), and serve with the soup(also add the butter).

SUP TARHANA (PRODUSE ALIMENTARE USCATE)

Ingrediente: 5 pahare de sup de carne, 1 pahar tarhana (amestec de legumefolosit n toate regiunile Turciei pentru prepararea supelor), 100 gr carne tocat, 2linguri unt, 1 lingur de past de ro ii nesrat , sare dup gust, ardei ro u

Mod de preparare: Pune i untul i carnea tocat ntr-o crati i prji i carnea bine. Aduga i pasta de ro ii i sarea i amesteca i pn cnd compozi ia se omogenizeaz. Turna i 4 pahare de sup de carne i pune i s fiarb. ntre timp

pune i un pahar de sup de carne ntr-un vas cu tarhana i topi i tarhana amestecnd. Turna i ncet amestecul ntr-o tigaie amestecnd n mod constant. Dup 10 minute, timp n care amesteca i continuu, supa va deveni mai groas.

Mod de servire: Prji i cuburi mici de pine ntr-un pic de unt, presra i cu ardei ro u (op ional) i servi i cu sup (aduga i de asemenea unt).

16

TARHANA ORBASI Malzemeler: 5 b.et suyu, 1b.tarhana, 100gr. Kyma, 2 yk tereya, 1 yktuzsuz sala, Tuz, Krmz biber Hazrlan: Kyma tavada iyice piirilir,iine tuz ve sala katlr,sala iyicekarana kadar kartrlr.4 bardak et suyu kaynatl r,dier taraftan tarhana birkasede 1 bardak et suyu ile eritilir.Bu karm tencereye dklr ve yavaa vesrekli kartrlr,kaynadktan 10 dakika sonra orba koyular.

Sunum: stee gre tereyanda kzartlm ktr ekmek kpleriyle ve krmz

biberle ve tereya ile servis edilir.

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WEDDING SOUP

17

Ingredients 5 glasses ofmeat broth, 1 glasstarhana, 100 gr. ground

meat, 2 tablespoonsbutter, 1 tablespoonunsalted tomato paste, saltto taste , cayenne pepper

Ingredients: 8 glasses ofmeat broth, 250 gr. mutton,500 gr. mutton bones, 2tablespoons of margarine, 2tablespoons flour, 1 carrot, 1onion salt, 2 egg yolks

1/2 lemon (the juice only), 2tablespoons butter, 1tablespoon red pepper


19/37

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ASURE

Preparation : Soak wheat and rice overnight in cold water. Pour out thatwater and add 30 glasses fresh water, cook over heat a little less than moderate for6-7 hours until the wheat is tender. Pour through a strainer, press with a woodenspoon in order to strain. Stir this wheat essenced water thoroughly and measure it.

54

Mod de preparare: Prepara i aluatul conform modului de preparare a re etei de baclava. Pune i aluatul n straturi unul peste altul pe un suport de lemn. Tia iaceste buca i inand cont de mrimea tavei unde va fi gtit. Unge i tava cu pu in ulei i pune i n ea un strat de aluat. Pune i deasupra n mod uniform lingur de margarin topit. Pune i doar jumtate din foile de aluat n tav astfel nct s fie un strat de aluat i unul de margarin peste acesta. Cnd jumtate din aluat este folosit,

presra i deasupra nuci mcinate. Peste nuci pune i un alt rnd de aluat, presra i ni te margarin topit , apoi un alt strat de aluat, continund n acest mod pn toate

buca ile de aluat sunt folosite. Tia i buc ile de aluat n form de baclava, pune i-le n cuptor la o temperatur moderat pentru o or pn cnd baclavaua capt oculoare galben- maronie. Pune i zahrul granulat, ap i suc de lmie ntr-o tigaie, topi i zahrul la o temperatur moderat i fierbe i amestecul timp de 15 minunte

pn cnd devine sirop. ndeparta i-l de pe foc i lsa i-l s se rcoreasca timp de 10 minunte, punnd apoi margarina.

Mod de servire: Pune i 3 sau 4 felii pe un platou de servit. Op ional se poate servi cu smntn groas sau nghe at.

CEVZL BAKLAVA

Malzemeler: 1 b. Un, b. Su, 2 yumurta, 1/5 yk tuz, 1 k zeytin ya, 1 1/3b. niasta

Malzemesi: 1 b. erimi margarin, 1 b. ezilmi cevizerbet: 2 b.toz eker,2b.su,2k. limon suyuHazrlan: Hamur bezeleri tarifteki gibi hazrlanr. Bezeler st ste konulur

ve merdane yardm ile tepsi byklnde bytlr.Tepsi yalanr,bir yufkatepsiye yerletirilir zerine 1/2 kak eritilmi ya ve ceviz ii serpilir geri kalan

bezeler ikiye blnr,her birinin aras yalanr,yufkalarn yars kullanldndaceviz bolca serpilir ve daha sonra dier bezelere de ayn ilem uygulanr tm bezeler

bitince baklava eklinde kesilir,frnda rengi altn sars olana kadar piirilir. Diertarafta 15 dakika kaynatlarak hazrlanan erbet,yaklak ksk atete bir saatkaynadktan sonra scak olarak souk hamurun zerine dklr.Souduktan 10dakika sonra tereya ile fralanr.

Sunum:Servis tabana veya drt dilim konur.Tercihen kaymak veyadondurma ile servis edilir.

Ingredients : 1 1/2 glassesground wheat, 2/5 glass rice, 30glasses water, 3 glasses milk, 3glasses granulated sugar, 50 gr.dried beans, 50 gr. dried broad

beans, 50 gr. chick peas, 100 gr.Walnuts, 100 gr. dried apricots,150 gr. sultanas, 100 gr. Figs,25 gr. white pile nuts, 25 gr.

Currants, 100 gr. Almonds, 1/3glass rose water


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Preparation : Cut the meat into small pieces. Scrape the carrot and peel the onion.Put the meat, the bones, the carrot and the onion into a saucepan with the meat brothand let it cook for 3 hours. The meat will get tender and split into pieces whilecooking. Remove the bubbles occasionally with a skimmer. When the meat iscooked, strain the broth and strain into another saucepan. Cut the meat into verysmall pieces and put it in the broth.

Put the flour and margarine in a saucepan and saute. Stir the flour and margarine

with a wooden spoon until they blend well. Pour the meat broth into this saucepangraduallly, add the salt, stir it, and bring to the boil.

For seasoning : Whip the egg yolks and lemon juice together in a bowl. Takesome soup from the saucepan, mix it with the egg yolk and lemon juice, stir rapidlyand pour it back into the saucepan.

Serving :Saute the red pepper with butter in a pan.You can pour it on theserving bowl.

SUP PENTRU NUNT

ngrediente: 8 pahare de sup de carne, 250 gr de carne de oaie/ berbec , 500gr oase de oaie/ berbec, 2 linguri de margarin, 2 linguri de fin, 1 morcov, 1ceap, sare, 2 glbenu uri, de lmie (doar zeama), 2 linguri de unt, 1 lingur de ardei ro u

Mod de preparare: Tia i carnea n buc i mici. Rade i morcovul i cur a i ceapa. Pune i carnea, oasele, morcovul i ceapa ntr-o tigaie mpreun cu supa de carne i lsa i amestecul la gtit pentru 3 ore. Carnea va deveni fraged i se va despr i n buc i n timp ce este gtit. ndeprta i spuma din cnd n cnd cu o lingur de spumuit. Cnd carnea este fiart, strecura i supa ntr-o alt tigaie. Tia i carnea n buc i foarte mici i pune i-o n supa de carne. Pune i fina i margarina ntr-o tigaie i prepara i mixtura amestecnd continuu fina i margarina pn cnd se omogenizeaz complet. Turna i supa de carne n aceast

tigaie treptat- treptat, aduga i sare i mesteca i, apoi pune i s fiarb. Pentru asezonare: Amesteca i glbenu ul de ou i sucul de lmie ntr-un bol. Lua i ni te sup din tigaie, amesteca i-o cu glbenu ul de ou i sucul de lmie, amestecnd rapid i turna i napoi n tigaie.

Mod de servire: Amesteca i ardei ro u cu unt ntr-o tigaie. Pute i turna amestecul n bolul n care servi i supa.

18

DN ORBASI

Malzemeler: 8 b. Et suyu, 250 gr.koyun eti, 500 gr koyun kemii, 2 yk un, 1havu, 1 soan tuz, Terbiye iin:2 yumurta sars,yarm limon, Sos iin:2yktereya, 1 yk pul biber

Hazrlan:Etler kk kk kesilir,havu ve soanlar

doranr.Et,kemik,havu,soan,et suyunda 3 saat kadar piirilir.Pierken etyumuar ve lime lime olur.Et pitiinde,ayr bir kapta iyice kltlr ve etsuyunun iine konur. Dier taraftan tencerede ya eritilir ve un kavrulur,kaynamet suyu yavaa bu tencereye dklr,tuz eklenerek kaynamaya braklr.

Terbiyesi iin:Ayr bir kapta yumurta sars, limon suyu iyice rplr.orbadan biraz alnarak hzlca bu karmla kartrlr,tekrar yava yava orbayaaktlr. Ayklanan etlerde konduktan sonra bir tam kaynatlr ve ocak kapatlr.

Sunum :stne krmz biber ve tereya sosu ile servis edilebilir.

: 8 , 250 . , 500 . , 2 , 2 , 1 , 1 , 2 , 1 / 2 ( ), 2 , 1

: . . , , 3 . . .

: .

, .


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19

TURKISH RECIPESBAKLAVA WITH WALNUTS

Preparation: Prepare the dough according to the dough for the baklava recipe.

Place the dough pieces on each other on a wooden board. Cut these pieces accordingto the size of the tray where they will be cooked. Grease the tray lightly and placeone layer of dough over. Pour 1/2 tablespoon melted margarine evenly over thedough. Place only half of the pieces of dough on the tray so that there is one layer ofdough, and margarine over that. When half of the dough is used up, sprinkle groundwalnuts over. Over the walnuts place another layer of dough, spread somemargarine, then another layer of dough, continue until all the pieces of dough areused. Cut the pieces of dough into the shape of baklava, place in a moderatelyheated oven and cook for an hour until the colour of the baklavas turn golden brown.Put granulated sugar, water and lemon juice into a pan, melt the sugar over moderateheat and boil for about 15 minutes until the mixture becomes a syrup. Remove fromheat and allow to cool for 10 minutes, brush with butter.

Serving:Put three or four slices on a serving platter.Its optionally served withclotted cream or ice cream.

BACLAVA CU NUCIIngrediente: 1 pahar de fin, pahar cu ap, 2 ou, 1/5 lingur de sare, 1

linguri ulei de msline , 1 1/3 pahare cu amidonCrem: 1 pahar de margarin topit, 1 pahare de nuc mcinatSirop: 2 pahare de zahr granulat, 2 pahare de ap, 2 linguri e de suc de lmie

52

SZME PEYNRL PASKALYA RE

Malzemeler: Tatl ekmek hamuru(un,st,yumurta,eker,50 maya):500 gr szme peynir,100 gr kuru zm,3-4 yumurta,1kak tereya,eker,birazrendelenmi limon kabuu,tuz.

Hazrlan: Homojen bir hamur elde etmek iin malzemeler kartrlr.tatlekmek hamurunun dndan kaln bir kalem kalnlnda yuvarlanr,frn tepsisinekonurbaka bir para hamur parmak kalnlnda yuvarlanr dier tabakann etrafnayerletirilir,tepsinin kenarlarna yaptrlr.i malzeme kenarlara gelmeyecek ekildeyerletirilir.Bunun gibi iki ayr hamur daha yaplr ve i malzemenin stne aprazyerletirilir.scak bir yerde kabarmas beklenir,stne yumurta srlr,frnhazrlanr,Paskalya gnleri boyunca souk servis edilir.

: ( , ,, ,50 ) : 500 , 100 ,3-4 ,1 . , , 1 ,

. . . , , . . , .

, . .

Ingredients : 1 glass flour,1/4glass water,2 eggs,1/5

tablespoon salt,1 teaspoonolive oil, 1 1/3 glasses starchFilling : 1 glass meltedmargarine, 1 1/2 glassesground walnuts

Syrup : 2 glassesgranulated sugar, 2 glasseswater, 2 teaspoons lemon


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51

BULGARIAN RECIPESTARATOR

Preparation: First grate the cucumber. Then stir the yoghurt in a bow and add

the other ingredients. Finally mix them all.TARATOR

Ingrediente: 1 can de iaurt, 1 castravete, 3 linguri de ulei, 100 ml ap, sare,mrar, usturoi, nuci (dup gust )

Mod de preparare: Mai nti se d pe rztoare castravetele. Apoi seamestec iaurtul ntr-un bol i se adaug celelalte ingrediente. La final se amestec

bine i se potrive te dup gust.

TARATOR Malzemeler: 1 fincan yourt,1 salatalk,3 yemekka ya,100 ml su, tuz,dereotu, sarmsak, ceviz(miktar istee bal)

Hazrlan: Salatalklar rendelenir,bir kasede yourt ile karttrlr,sonolarak hepsi kartrlr.

: 1 , 1, 3

,100 , , , . : , ,

, , , . .

20

TRIPE SOUP

Then chop it and put it back into the bouillon. After that add the fried-in-butterflour, the red pepper and the milk to the bouillon by stirring. Eventually boil it

for another 10-15 minutes.

CIORB DE BURT Ingrediente: 1 kg de burt de vit, 2 linguri de fin, 100 gr de unt,1 lingur de piper ro u, 2 linguri de o et de mere, sare, jumtate litru de lapte Mod de preparare: Se toarn ap rece peste burta de vit cur ati splat foarte bine. Se fierbe pn este ptruns. Apoi se toac mrunt i se

pune napoi n sup. Dup aceea se adaug n sup fina prjit n unt, piperulro u i laptele, amestecnd continuu. Se fierbe totul pentru nc 10 15 minute.

KEMBE ORBASI Malzemeler: 1 kilo sr barsa,2 yemekka un,100gr.tereya,1yemekka krmz biber,2 kak elma sirkesi,tuz,yarm litre st Hazrlan: iyice ykanp temizlenmi barsaklar souk suya konur,hazrolana kadar kaynatlr,daha sonra doranr ve tekrar et suyunun iine dklr,dahasonra tereyanda kavrulmu un,krmz biber ve st kartrlarak eklenir.Sonolarak,10/15 dakika daha kaynatlr.

Ingredients: 1cup of yoghurt,1cucumber, 3 spoonful ofoil,100 ml of water, salt,dill, garlic, walnuts (youchoose how much).

Ingredients: 1 kilo ofbeef tripe, 2 spoonful of

flour,100 gr. of butter, 1spoonful of red pepper,2spoonful of apple vinegar,salt, liters of milk.Preparation: The cleaned

and well-washed tripe ispoured with cold water. Boilit until it gets ready..


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21

EASTER CAKE WITH COTTAGE CHEESE

Ingredients Sweet bread dough( flour, milk, eggs, sugar, 50 yeast)Filling 1 lb / 500 g cottage

cheese 4 oz / 100 g raisins, 3 4eggs, 1 tablespoonbutter, sugartotaste, a little grated lemon peel ,salt

Directions Mix the ingredients forfilling to obtain a homogeneous

paste.

Roll a pencil thick sheet out of the sweet bread dough. Place in a baking pan.From another piece of dough form a long, finger thick roll and arrange it around thesheet, sticking to the walls of the pan. Place the filling within, without covering theroll on the edges.

Make two more such dough rolls and place them over the filling in a crossshape. After the cake has risen a bit in a warm place, use a little egg wash over thedough rolls. Set in the oven to bake. Remove from the baking pan and serve it coldduring the Easter Days

PASC CU BRNZ

Ingrediente: Aluat dulce( fain, lapte, ou, zahr,50 g drojdie)Umplutura: 500 g branz de vac, 100 g stafide, un pachet de unt, zahr dupgust, coaj de lmie ras, sare Mod de preparare: Se prepar un aluat dulce care se las la crescut; Seamestec toate ingredientele pentru umplutur pn se obine o past omogen;Seface o foaie subtire din aluat cu ajutorul sucitorului i se pune n tav; Din aluatulrmas se mpletesc dou suluri subtiri car se pun pe marginea tvii; Se toarnumplutura in tav fr s se acopere marginea mpletit; Se mai impletesc dousuluri ce se pun deasupra umpluturii n form de cruce;Se unge cu ou aluatul si sed la cuptor;Se servete rece n ziua de Pate.

50

Way of preparation

The eggs are whipped with sugar. The cheese, the cream and the butter milk areadded. The rest of dry ingredients are mixed with the baking powder soda and all ofthem are put together and blended.

A griddle is greased with butter and flour (poured in rain). The compositionobtained is poured into the griddle and it is introduced in the heated stoved. It is let to

bake for 45-50 minutes and it is served warm, covered with cream.

ALIVANC Ingrediente : kg. Smntn, l (250ml) lapte btut, 6 ou, 500 gr. brnzdulce, 8 linguri fin de porumb, 8 linguri fin de gru, 2-3 linguri de gri , 1-2 cni zahr,1 praf de copt nestins

Mod de preparare: Se bat oule cu zahrul, se adaug brnza, smntna,laptele. Se amestec restul ingredientelor uscate cu praful de copt i se adaug n compozi ie. Se unge o tav cu unt i se tapeteaz cu fin. Se toarn compozi ia, se d n cuptorul nclzit i se coace la foc potrivit 45-50 de minute. Se serve te cald cu smntna.

MOLDOVYA USUL KEK Malzemeler: krema(kaymak),1/4 yayk ayran,6 yumurta,500gr tatl peynir,8kak msr unu,8 kak un,2-3 kak irmik,1-2 fincan eker,1kabartma tozu Hazrlan: Yumurtalar eker ile rplr,peynir,krema ve ayran ilaveedilir,geriye kalan kuru malzeme nce kabartma tozu,sonra dier malzeme ile rplr.Kek tavas yalanr ve unlanr,karm dklr 45-50 dakika

piirilir.Krema(kaymak)ile kaplanr,scak servis edilir.

: 250 , 250 , 6 , 500 , 8

, 8 , 2-3 ,1-2 ,1

. , , .
http://romanianrecipes.wikia.com/index.php?title=Easter_Cake_with_Cottage_Cheese&action=edit&section=2http://recipes.wikia.com/wiki/cottage_cheesehttp://recipes.wikia.com/wiki/cottage_cheesehttp://recipes.wikia.com/wiki/raisinshttp://romanianrecipes.wikia.com/wiki/Egghttp://romanianrecipes.wikia.com/wiki/Butterhttp://romanianrecipes.wikia.com/wiki/Sugarhttp://romanianrecipes.wikia.com/wiki/Lemon_peelhttp://romanianrecipes.wikia.com/wiki/Salthttp://romanianrecipes.wikia.com/wiki/Egghttp://romanianrecipes.wikia.com/index.php?title=Easter_Cake_with_Cottage_Cheese&action=edit&section=4http://romanianrecipes.wikia.com/index.php?title=Easter_Cake_with_Cottage_Cheese&action=edit&section=3http://romanianrecipes.wikia.com/index.php?title=Easter_Cake_with_Cottage_Cheese&action=edit&section=2http://recipes.wikia.com/wiki/cottage_cheesehttp://recipes.wikia.com/wiki/cottage_cheesehttp://recipes.wikia.com/wiki/cottage_cheesehttp://recipes.wikia.com/wiki/raisinshttp://romanianrecipes.wikia.com/wiki/Egghttp://romanianrecipes.wikia.com/wiki/Butterhttp://romanianrecipes.wikia.com/wiki/Sugarhttp://romanianrecipes.wikia.com/wiki/Lemon_peelhttp://romanianrecipes.wikia.com/wiki/Salthttp://romanianrecipes.wikia.com/wiki/Egg


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. 45-50. , .

49

: 1 , 2 , 100 , 1 , 2 , , . : . . . , . 10-15 . , .

2. MAIN DISHES / FELURI PRINCIPALE /ANA YEMEKLER /

ROMANIAN RECIPES

MOLDAVIAN FRIED PORK

Preparation: Put in a pan the meat to fry. Let it there for 3 4 minutes.When it has become well roasted, add wine, pepper, savory and salt totaste. It can be served with cheese, Romanian polenta and poached egg

22

TOCHITUR MOLDOVENEASCIngrediente: 500 gr carne proaspt de porc, 3-4 fire de usturoi, 150 ml vin

alb, piper, cimbru, sare.Mod de preparare:

Punei ntr-o tigaie carnea s se prjeasc. Lsai-o pentru 3-4 minute. Cnd s-arumenit adugai vin, piper, cimbru i sare dup gust. Se poate servi cu brnz,mmlig i ou ochiuri.

MOLDOVYA USUL KIZARMI DOMUZ ETMalzemeler: 500 gr taze domuz eti,3-5 di sarmsak,150 ml beyaz

arap,biber,kekik,tuz.Hazrlan: Et bir tavaya konur,3-4 dakika bekletilir,iyice kzardnda

arap, biber, kekik ve tuz ilave edilir,Peynir,Romen msr unundan yaplmpolenta ve pimi yumurta ile servis edilir.

Ingredients:500 gr fresh porkmeat, 3- 5 clovesof garlic, 150 mlwhite wine,

pepper, savory,salt.


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: 500 . , 4-5 , 150 , , , .

: . 3-4 . , , . , .

POULTRY MINCEMEAT BALLS WITH SOURCREAM SAUCE

23

TATLI PEYNR TURTASI

Malzemeler:Hamur:150 gr tereya,1,5 fincan un,2 ayka eker,1 yumurta,2 ayka

su,1 paket vanilya,tuz.:350gr peynir,1 fincan eki krema,1 fincan eker,1 ayka irmik,2

ayka un,1 fincan kuru zmst:Armut dilimleri,1 ayka eker,1 ayka dvlm fndkHazrlan: Tereya,eker,yumurta,2 ayka su,1 paket vanilya,un ve tuz

bir kapta kartrlr.Hazrlanan hamur frn tepsisine alnr,stne peynir,ekikrema,irmik,un,eker ve kuru zmden oluan i malzeme yerletirilir,eksta aromaiin limon kabuu rendelenebilir.st armut dilimleriyle,1 kak eker ve fndk ilekaplanr.

:: 150 , 1 , 2 , 1 , 2

, 1 , .: 350 . , 1 , 1 , 1

2 .. , 1 : 2-3 , 1 , 1

: , , , 2

, , . .

350 , 1 , 1 , 2.. , , 1 , 1 .

, 1

MOLDAVIAN CAKE

Ingredients: l of cream, l (250 mL) butter milk, 6 eggs, 500gr sweet cheese, 8 spoons of maizeflour, 8 spoons of flour, 2-3 spoons ofsemolina (semoule), 1-2 cups of sugar, 1

baking powder soda

48

SWEET CHEESE TART

Ingredients: 500g poultry, 2 white breadslices, 1 onion, 100 mloil, 2 teaspoons of flour,300 ml milk, 150 g sourcream, 1 teaspoon of

butter, 1 egg, salt,pepper, one bunch of

green chopped parsley

Ingredients:

Pastry: 150 g butter,1 cup offlour, 2 teaspoons sugar, 1 egg, 2teaspoons water, 1 sachet ofvanilla sugar, saltFilling: 350 g cheese,1 cup sourcream, 1 cup sugar,1 teaspoonsemolina, 2 teaspoons flour, 1cup sultanaGlaze: slices of pears,1 teaspoonsugar, 1 teaspoon finely cut nuts.
http://www.casamea.ro/usr/thumbs/thumb_640_x_427_6715-tarta-cu-branza-dulce-1.jpg


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Preparation: Mix in a kitchen utensil the butter, sugar, the egg, 2 teaspoonsof water, the sachet of vanilla sugar, the flour and salt. Put the pastry in a bakingtray and over it put the filling which is obtained mixing 350 g cheese, 1 cup of sourcream, 1 teaspoon of semolina 2 teaspoons of flour, 1 cup of sugar and one ofsultana , and for extra flavor can be add grated lemon skin.

The composition is covered with slices of peer, one teaspoon of sugar andfinely cut nuts.

TART CU BRNZ DULCEIngrediente:Aluat: 150 gr de unt, 1 can fin, 2 linguri de zahr, 1 ou, 2 linguri ap, 1

plic zahr vanilat, sare.Crem: 350 gr brnz dulce, 1 can smntn, 1 can de zahr, 1 lingur de

gri, 2 linguri de fin, 1 can de stafideGlazur: feliile de la 2-3 pere, 1 lingur zahr, 1 lingur nuci taiate.

Mod de preparare: Amestecai ntr-un vas untul, zahrul, oul, 2 linguri deap, zahrul vanilat, fina i sare. Punei aluatul n tav. Deasupra punei cremaobinut din 350 gr de brnz dulce, 1 can de smntn, 1 lingur de gri, 2 linguride fin, coaj de lmie, 1 can de stafide, 1 can de zahr.

Compoziia se acoper cu felii de pere, 1 lingur de zahr i nuci tiatemrunt.

47

Preparation: Mince the poultry, the soaked and well drained bread and the onionfried in oil. Add in composition an egg, parsley, salt and pepper. Make meatballswhich will be put in flour and then fried in oil.

Stir fry the flour with butter; when the composition is hot add milk and sourcream. Let it to boil at a small temperature for 20 25 minutes and then pour overthe fried meatballs. Boil all the mixture for a few minutes more.

CHIFTELUE DE PASRE CU SOS DE SMNTN Ingrediente: 500 gr de carne de pasre, 2 felii pine alb, 1 ceap, 100 ml deulei, 2 linguri de fin, 300 ml de lapte, 150 gr de smntn, 1 lingur unt, 1 ou,sare, piper, 1 legtur ptrunjel verde tocat

Mod de preparare: Tocai prin main carnea, pinea muiat n lapte sistoars bine i ceapa tocat n ulei. Adugai apoi in compoziie ou, ptrunjel, sarei piper. Facei chiftele mici pe care le dai prin fin i le prjii n ulei.

Clii fina cu unt; cnd compoziia este fierbinte adugai laptele i smntna.Lsai totul s fiarb la foc mic pentru 20 25 de minute, apoi turnai pestechiftelue. Fierbei tot amestecul nc cteva minute.

: 500 , 2 , 1 , 100

, 2 , 300 , 150 , 1 .. , 1, , , 1 . : , . ,, . . , . 20-25 ,

EK KREMA SOSLU KARIIK KMES HAYVANLARI KFTESMalzemeler: 500 gr kark kmes hayvan eti,2 dilim beyaz ekmek,1

soan,100ml ya,2 ay ka un,300 ml st,15 gr ekikrema,1 ay ka tereya,1yumurta,tuz,biber,1 demet doranm maydanoz.

Hazrlan: Et kylr,slatlm ve iyice szlm ekmek ve soan yadakavrulur.ine yumurta maydanoz,tuz ve biber eklenir,kk kfteler haline getiriliruna batrlr ve yada kzartlr.Un tereyanda kartrlr,scakken iine st ve ekikrema ilave edilir.Ksk atete 20-25 dakika kaynamaya braklr ve daha sonrakzarm kfteler iine konur,birka dakika daha tm malzeme kaynatlr.

24

LAMB STEAK

For the steak the best pieces of alamb are those from the back (theshoulder of the mutton). The dry meatis scorched, in order to burn the hair.Because the lamb gets smaller when itis prepared, it is preferable to be let onits bone.

The pieces are put in a griddle,and a brim of pepper, salt and paprika


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(which is spread by hand to parch nicely) are added, and the pieces are greasedwith lard. The griddle is introduced in the heated stove and it is let in until it

parches. Then it is rolled up until it gets a nice color on the other side. During thepreparation a glass of white wine is added to tenderize the meat. When it is almostready 2-3 gloves (of garlic) cut in slices are put in the sauce, and the meat is

besprinkled with this sauce, the garlic aromatizing intensely.

FRIPTUR DE MIEL

Pentru friptur. Buc ile de carne cele mai bune sunt cele de la picioarele din spate (pulpele). Carnea, neudat, se prle te la flacr, ca s se ard firele de

pr. ntruct carnea de miel scade foarte mult la fript, este de preferat ca aceast srmn pe os. Buc ile de carne se a eaz ntr-o crati sau o tav potrivit, se

presar un vrf de cu it cu piper i un vrf de cu it cu boia dulce de ardei (care se ntinde cu mna, ca s se rumeneasc frumos), apoi se ung cu untur de porc saude undelemn. Tava se introduce n cuptorul bine ncins, unde se las pn cnd serumene te. Se ntoarce i pe cealalt parte pentru a prinde culoare uniform. Se adaug un pic de vin alb, pentru fragezime. Cnd este aproape gata se pun n sosuldin tav 2-3 c ei de usturoi, tiai n felii i cu acest sos se strope te bine friptura, astfel usturoiul aromeaz mai intens.

25

GOGOI

Ingrediente: 500 gr de fin, can de lapte cldu, 2 glbenuuri, 1 pahar

de iaurt, 1 lingur de drojdie uscat, 50 de gr de unt topit, 1 plic de zahr vanilat, 2linguri de sare, 1 praf de copt. Mod de preparare: Frecai glbenuurile cu zahr, apoi adugai iaurt, sare,zahr vanilat, unt topit, drojdie dizolvat n lapte cldu. Aceast compoziieadugai-o cte puin peste fin, mestecnd continuu cu mna.Lsai aluatul lacald pentru a dospi. Cnd compoziia i-a dublat volumul, putei s ncepei s faceigogoile n formele pe care le dorii ( discuri, inimi). Lsai din nou s creascaluatul dup care prjii gogoile n ulei ncins. Pentru un plus de savoare adugai

pe gogoi zahr pudr cu vanilie.

HAMURFINDIKLARI (ERBETSZ LOKMA )

Malzemeler: 500gr un,1/2 gr. lk st,2 yumurta sars,1 bardak yourt,1ayka kurumaya,50gr eritilmi tereya,1 poet vanilya,2 ayka tuz,kabartmatozu

Hazrlan: Yumurta sarlar eker ile rplr, stne, yourt, tuz, vanilya,tereya ve lk stte eritilmi kabartma tozu ilave edilir.bu karma elle sreklikartrlrak azar azar un eklenir,kabarmaya braklr,hamur iki kat kadar

kabardnda isteinize gore yuvarlak veya kalp eklinde ekil verebilirsiniz,dahasonra tekrar kabarmaya braklr,daha sonra kzgn yada kzartlr.dah fazlatatlandrmak iin stne pudra ekeri serpilebilir.

: 500 , , 2 , 1 , 1 , 50 , 1 , 2 , 1 .

: , , , , , ,

. , . . . . .

46

: 3 ,1 , 2 ,1 ,150 ,150 ,100 ,100 , 2 , ,,, , . : , , , . . , .


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4. DESSERTS / DESERTURI / TATLILAR / ROMANIAN RECIPES

DOUGHNUTS

Preparation: Rub the yolks with sugar, then add yoghurt, salt, vanilla sugar,melted butter, baking powder melted in warm milk. Add this composition, little bylittle, over the flour, stirring continuously with hand. Let the dough in order torise. When the dough has double the bulk, you can start shape the donuts as youwant (disc or heart shape). Let the dough again to rise and after that fry thedoughnuts in hot oil. For more flavor you can add on the doughnuts powderedsugar with vanilla.

45

KUZU PIRZOLA

Malzemeler:pirzola,karabiber,tuz,pulbiber,sarmsak Hazrlan:Pirzola iin srn en iyi ksm olan srt eti kullanlr,Kuru etttslenir,et pitiinde azalacandan kemii syrmamak gerekir.Etler bir tavayakonur,karabiber,tuz ve pulbiber serpitirilir ve domuz ya ile yalanr.Tava snmocaa konur kavrulur,dier taraf gzel bir renk alana kadar evrilir.Hazrlamaesnasnda et beyaz arap ile yumuatlr.Pimeye yakn 2-3 di sarmsak ile sosyaplr ve et bu youn sarmsak ile enilenir.

- , .

, . , - .

, , . , , . 1 , 2-3 , .

STUFFED CHICKEN

Ingredients: one chicken, 1 kilochicken liver, green onion, three eggs,Soya sauce, paprika, dill, oregano,

pepper.Mix the Soya sauce and the

condiments (do not add salt because theSoya sauce is already salted). Put thewhole chicken into this marinade for atleast 2 hours. Chop the green onion andfry it a little bit. Blend the liver till it

becomes creamy and add it over the friedonion. Mix it with eggs, dill, salt and

pepper. Use this mixture for stuffing thechicken. Bake it for an hour. If there is any stuffing left, roll it using an aluminumfoil, bake it too and after cooling it, cut it and it may be served with the stuffedchicken

26

PUI UMPLUT CU FIC EIIngrediente 1 pui mare, 1 kg fic ei , 5-6 fire ceap verde, 3 ou, 5 linguri sos

soia, boia de ardei, o legtur mrar, oregano,piperMod de preparare

Se face o marinat din sosul de soia i condimente. Nu se pune sare fiindc sosul de soia este deja srat. Se las puiul n marinat pentru 1-2 ore. Se toac mruntceapa i se cle te n pu in ulei.Se bag ficatul la blender pn se face past i se adaug n tigaie peste ceap. Se amestec pn se ncheag compozi ia i se adaug oule i mrarul tocat. Se asezoneaz cu sare i piper i se umple puiul cu

Ingredients: 500 g flour, warm milk, 2 yolks, 1glass of yoghurt, 1 teaspoondried yeast, 50 g melted

butter, 1 sachet of vanillasugar, 2 teaspoons salt, 1sachet of baking powder.
http://www.bucataras.ro/uploads/modules/news/6398/1271777310cff40958.jpg


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compozi ia rezultat. Se d la cuptor pentru aproximativ o or. Compozi ia care rmne se pune pe o folie de aluminiu, se ruleaz ca o rulad i se pune i ea la cuptor. Cnd se rcore te, se taie felii i se serve te lng pui.

TAVUK DOLDURMAMalzemeler:1 tavuk,1 kilo tavuk cieri,yeil soan,3 yumurta,soya sosu,pul

biber,dere out,kekik,karabiber.Hazrlan:Soya sosu ve eni kartrlr(tuz hari sos zaten tuzlu)Bu

marine sosunda tavuk en az 2 saat bekletilir.Yeil soan doranr ve biraz yadaevrilir,iine tavuk cierleri konur krema haline gelinceye kadar kartrlr.Buyumurta,dere otu tuz ve karabiber ile kartrlr ve tavuk bu malzeme iledoldurulur..Bir saat frnda piirilir,i malzeme artarsa aluminyum folyoya konur vesouduktan sonra frnda piirilip tavuun yannda servis edilebilir..

. : 1 , 1. , , 3 , ,, , , .

( )

2 . . , . . 1 . , . .

27

SHEPHERD`S SALAD

Preparation: First chop the onion, then chop the tomatoes on dices, thecucumber on slices, the peppers on chunks and the ham on cubes. Add themushrooms and the parsley. Sprinkle with salt, oil and vinegar. Grate some cheeseand yellow cheese on the top of the mixture. Eventually mix everything anddecorate with the eggs and the olives.

SALATA PSTORULUI Ingrediente: 3 ro ii , 1 castravete, 2 ardei cop i , 1 ceap, 150 de grame deciuperci marinate, 150 de grame de unc , 100 de grame de brnz, 2 ou fierte, 5-

6 msline, ptrunjel, sare, ulei, o et . Mod de preparare: Mai nti toca i ceapa, apoi tia i ro iile n cuburi, castravetele n felii, ardeiul n buc i mari i unca n cuburi. Aduga i ciupercile i ptrunjelul. Presra i cu sare, ulei i o et. Rzui i ni te brnz deasupra

amestecului. La final amesteca i totul i decora i cu ou i msline.

OBAN SALATA Malzemeler: 3 domates,1 salatalk,2 kzlenmi biber,1 soan,150 grmarine edilmi mantar,150 gr jambon,100 gr peynir,2 pimi yumurta,5/6zeytin,maydanoz,tuz,ya,sirke. Hazrlan: Ilk olarak soanlar doranr,domatesler kp kp ,salatalk

dilim dilim,biberler iri iri ,jambon kp kp doranr.mantar ve maydanozeklenir,tuz ya ve sirke ile kartrlr,karmn stne sar ve beyaz peynirrendelenir,sonunda herey karrlr,yumurta ve zeytin ile sslenir.

44

SALAT SHOPP( SALAT DE LEGUME AMESTECATE)

Ingredients: 3 tomatoes,

1 cucumber; 2 roastedpeppers,1 onion,150 gramsof marinatedmushrooms,150 gr ofham,100 gr of cheese,2

boiled eggs,5-6 olives,

parsley,salt,oil, vinegar.


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Ingrediente: 5-6 ro ii, 1 ceap, un castravete, un ardei, dou linguri de ulei, 1 lingur de o et, 300 de grame de brnz ras, ptrunjel, sare. Mod de preparare: Toca i n buc i mici ro iile i castravetele decojit. Apoi aduga i ardeiul tocat n felii sub iri i ceapa . Presra i cu sare, ulei i o et i amesteca i totul. Pune i salata pe 4 farfurii. Presra i peste compozi ia pregtit

brnza ras. La final decora i cu ptrunjel.

SHOPP SALATASI(KARIIK SEBZE SALATASI)

Malzemeler: 5-6 domates,1 soan,1 salatalk,1 biber,2 kak ya,1 kaksirke,300 gr.rendelenmi peynir,maydanoz,tuz. Hazrlan: Domatesler ve salatalk kk kk doranr,biberleruzun,soanlar byk byk doranr,malzemeler sirke ya ve tuz ilekartrlr.salata 4 ayr tabaa konur,hazrlanm tabaklarn zerine peynir serpilir vemaydanoz ile sslenir.

: 5-6 , 1 , 1 , 1 , 2 , 1 , 300 , , .

: . , . , . 4 , . .

43

TURKISH RECIPESSTUFFED EGGPLANT

Preparation : Peel the eggplants in lengthwise strips at 1 1/2 cm intervals and

fry them.Depending on their sizes cut accross into either 2 or 3 pieces and removethe insides of each eggplant Put the oil and the chopped onions into a pan and sauteuntil the onions are tender. Remove from heat, add the ground meat, salt, black

pepper, the peeled-sliced-chopped tomatoes and chopped parsley, mixing alltogether for about 5 minutes. Stuff the eggplants with this mixture, place in a trayand cook,add 1 1/2 glasses water cook over moderate heat for about 40-50 minutes .

Serving: You can decorate tham with tomatoes and green peppers on it before

cooking .

VINETE UMPLUTEIngrediente: 6 vinete, 400 gr carne tocat, 2 linguri de ulei vegetal, 2 cepe, 2

ro ii , 1 lmie (sucul), lingura sare, 1 ptrunjel, lingur piper negru,1 paharde ap

Mod de preparare: Coji i vinetele n f ii la interval de 1- 2 cm n lungime i prji i-le. n func ie de mrimea lor, tia i n 2 sau 3 buc i i ndeprta i partea din interior a fiecarei vinete. Pune i uleiul i ceapa tocat intr-o tigaie i prji i-le la foc mare pn cnd ceapa devine frageda. ndeprta i amestecul de pe foc i aduga i carnea tocat, sarea, piperul negru i ro iile cojite si tiate n felii mrunte, precum i

ptrunjelul tocat mrunt, mestecnd continuu pentru aproximativ 5 minute. Umple i

vinetele cu acest amestec, pune i-le ntr-o tava pentru a fierbe. Aduga i 1 pahar cu ap i fierbe i-le la foc moderat pentru aproximativ 40 50 minute.

Mod de servire: nainte de a gtipute i decora mncarea cu ro ii si ardei verzi.

28

KARNIYARIKMalzemeler: 6 patlcan, 400 gr.kyma, 1/3 b.pirin, 2yk ya, 2 soan, 2

domates, 1 limon, yk tuz, 1 demet maydanoz, k.karabiber, 1 b.su

Ingredients:6eggplants, 400 gr. groundmeat, 2 tablespoonsvegetable oil, 2 onions, 2tomatoes, 1 lemon(juice), 1/2 tablespoon salt,1 bunch parsley, 1/2

teaspoon black pepper, 11/2 glasses water


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Hazrlan:Patlcanlar izgili soyup,yada kzartn.Patlcann byklnegre 2 veya 3 paraya blp,ilerini boaltn. Dier taraftan bir tavada soanlarldrlr,zerine kyma,tuz,karabiber,maydanoz eklenir.Hazrlanan bukarm,ileri boaltlm patlcanlara doldururulur, tepsiye dizilir.1,5 bardak sukoyarak 40-50 dakika piirilir.

Sunum:Piirmeden nce zerini domates ve biber ile ssleyebilirsiniz..

: 6 , 400 . , 2

, 2 , 2 , 1 (), 1 / 2 , 1 , 1 / 2 .. , 1 1 / 2 :

. . . , , , . 1 40-50 . : .

STUFFED VINE LEAVES WITH GROUND MEAT

29

OBAN SALATA

Malzemeler: 2 byk domates, 1 kk kuru soan, 3-4 biber, 2 salatalk, demet maydanoz, tuz, 2 yk zeytinya, 2 yk limon

Hazrlan:Soan dilimlenir ve elde tuz ile inceltilir,domates ve salatalk vebiberler soann stne kk kk doranr ve stne maydanoz doranr,salatatuz ile iyice kartrlr. Sunum: Zeytinya ve limon ile servis edilir

: 2 , 1 , 3-4 , 2

, , ,2 .. ,2 : , , . . . .

BULGARIAN RECIPESSHOPP SALAD (MIXED VEGETABLE SALAD)

42

Ingredients: 5-6 tomatoes,1 onion, 1 cucumber, 1 pepper,

2 spoonful of oil, 1 spoonful ofvinegar,300 gr. of gratedcheese, parsley, salt. Preparation: Chop on

small pieces the tomatoes andthe peeled cucumber. Then addthe chopped on thin stripes

pepper and onion. Sprinkle withsalt, oil and vinegar and mixeverything. Put the salad in 4

plates. Dredge the readymixture with the grated cheese.

Finally decorate it with theparsley.

Ingredients : 500 gr.ground meat, 300 gr. vineleaves, 3 onions, 1/3 glassrice, 1 tablespoonvegetable oil, 1 bunchchopped parsley, 1 lemon(juice), 1/2 tablespoonsalt, 1/2 teaspoon black

pepper


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SHEPHERD'S SALAD

Preparation : Peel, wash and slice the onion. Press the onion slices by handwith some salt so that the onion becomes less bitter. Rinse the onion under coldwater and place in a salad bowl Wash and chop the tomatoes and put them on top ofthe onion slices. Wash, peel and dice the cucumbers. Slice the green peppers. Addthe cucumbers and green peppers to the salad. Chop the parsley leaves and put intothe salad. Add the salt to salad and mix well.

Serving:You can serve with olive oil and lemon juice dressing.

SALATA PSTORULUIIngrediente: 2 ro ii mari , 1 ceap mic, 3-4 ardei verzi, 2 castrave i ,

mnunchi de ptrunjel, sare dup gust, 2 linguri de ulei de msline, 2 linguri de sucde lmie

Mod de preparare: Cur a i ,spla i i felia i ceapa. Freca i feliile de ceap manual cu sare astfel nct ceapa s devin mai pu in amar. Clti i ceapa sub jet de ap rece i pune i-o ntr-un bol pentru salat. Spla i i tia i ro iile i pune i-le peste feliile de ceap. Spla i, coji i i tia i cuburi castrave ii. Tia i felii ardeii. Aduga i castrave ii i ardeii verzi n salat. Toca i mrunt frunzele de ptrunjel i aduga i-le n salat. Pune i sare i amesteca i bine.

Mod de servire: Pute i s o servi i cu ulei de msline i dressing de suc de lmie.

41Preparation: Place the vine leave in boiling salted water. At the same time, placethe oil and chopped onions into another pan and saute until the onions are tender.

Add 1 glass of water and the washed rice. Cover and cook over moderate heat forabout 10 minutes. Remove from heat add the ground meat, salt, black pepper andchopped parsley, mix together for about 5 minutes. Take a small amount of thismeat and place it on the hairy side of each vine leaf. Fold the leaf from both rightand left, roll it as if rolling a cigarette and then place in a deep pan. After havingstuffed all vine leaves, add enough water to cover up to the surface of the leaves.Cook on moderate heat. When the leaves become tender, remove from heat andserve. Serving:You can serve it with yoghurt.

SARMALE N FOI DE VI Ingrediente: 500 gr de carne tocat, 300 gr frunze de vie, 3 cepe, 1/3 pahar cuorez, 1 lingur de ulei vegetal, 1 manunchi de ptrunjel tocat mrunt, 1 lmie(sucul), lingur de sare, lingur de piper negru

Mod de preparare: Pune i frunzele de vi de vie n ap srat care fierbe. n acela i timp pune i uleiul i ceapa tocat ntr-o alta tigaie si prji i pn cnd ceapa devine fraged. Aduga i un pahar de ap i orezul splat. Acoperi i i prepara i amestecul la foc moderat timp de aproximativ 10 minunte. Da i vasul deoparte de pe foc i adauga i carnea tocata, sarea, piperul negru i ptrunjelul tocat mrunt, amesteca i totul timp de aprox. 5 minunte. Lua i o cantitate mic din aceast compozi ie i pune i-o pe partea pe care se observ nervurile frunzei(partea cu

porozita i). mpacheta i frunza din partea stnga i dreapt, rulnd-o ca pe o igaret

i apoi pune i-o ntr-o tigaie adnca. Dup ce a i umplut toate frunzele de vi de vie, aduga i suficient ap pentru a acoperi suprafa a frunzelor.Gti i la temperatur moderat. Cnd frunzele au devenit fragede, ndeparta i vasul de pe foc i pute i consuma preparatul. Mod de servire: Se poate servi cu iaurt.

ETL YAPRAK SARMAMalzemeler: 500 gr kyma, 300 gr asma yapra, 3 soan, 1/3 b.pirin, 1 yk

ya,1 demet maydanoz, 1 limon, yk.tuz, yk karabiberHazrlan:Yapraklar kaynam suya koyulur.Dier taraftan soanlar yada

yumuayncaya kadar kavrulur,iine pirin ve su eklenir ve 10 kadar piirilir.Dahasonra iine kyma,tuz,karabiber ve maydanoz eklenir, 5 dakikakartrlr.Karmdan bir para alnr yapran stne konur yapraklar iki taraftansigara eklinde sarlr ve sarlan yapraklar derin bir tencereye dizilir.Btn yapraklarsarldktan sonra tencere yapraklarn stn geecek ekilde su ile doldurulur,stnetade bir kapak konur yapraklar yumuayncaya kadar piirilir. Sunum: Yourt ileservis edilir.

30

Ingredients: 2large tomatoes, 1 smallonion, 3-4 green

pepperones, 2cucumbers, 1/4 bunch

parsley, salt to taste, 2tablespoons olive oil, 2

tablespoons lemon juice


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: 500 . , 300 . , 3 , 1 / 3

, 1 .. , 1 , 1 (), 1 / 2 , 1 / 2 ..

: . . . 10 . , , , , 5 .

. . , . .

: .

BULGARIAN RECIPESSTUFFED PEPPERS WITH RICE

Preparation: Chop the onions. Then put them in the frying pan together withthe already cleaned rice. After that add the peeled and chopped tomatoes togetherwith the salt and the black pepper. Take the stalk and seeds away from the peppers.

Put some salt in them and fill the 2/3 of the pepper with the rice mixture. Put a pieceof tomato on the top of each pepper. Arrange the peppers into a pan and pour themwith the rest of the tomato sauce (peeled and chopped tomatoes). Add two cups ofwarm water. Bake the peppers at about 180 degrees. Finally serve the peppers withsome parsley.

31

Serving: Garnish the salad with slice tomatoes and onions and green peppersafter scooping out their seeds, and then cut like fingers place olives and parsleydecoratively on top.

SALATA DE VINETEIngrediente: 1 kg de vinete (4 vinete mari), pahar de ulei de msline, 2

linguri de melas de rodie, 1 lmie, sare, 1-2 c ei de usturoi , 2 ro ii de mrime medie, 1 ceap, 3 ardei verzi, 15 msline,pu in ptrunjel

Mod de preparare: Coace i pe grtar vinetele ( de preferat din cele mari) pn

cnd coaja se desprinde. Coji i vinetele i pune i-le ntr-un bol care con ine pahar de ulei de msline. Turna i un amestec de sare i sucul de la o de lmie ntr-un bol. Amesteca i bine i da i deoparte pentru o vreme.Turna i melasa de rodie i toca i mrunt usturoiul n bolul care con ine vinetele i pisa i bine cu furculi a. Cnd vinetele devin precum o past, pune i mixtura pe un platou.

Mod de servire: Garnisi i salata cu felii de ro ii, ceapa i ardei verzi, dup ce le scoate i semin ele, i apoi tia i mslinele i ptrunjelul i decora i deasupra.

PATLICAN SALATASIMalzemeler: 1 kg patlcan(4 byk), b.zeytin ya, 2 yk nar ekisi, 1 limon,

tuz, 2 orta boy domates, 1 soan, 3 yeil biberHazrlan: Patlcanlar (tercihen bostan patlcan) scak bir mangalda kabuklar

kzarana kadar piirilir. Patlcanlar soyulduktan sonra bardak zeytinya konmutabaa alnr. ine tuz ve limon suyu eklenir. Belli bir mddet kartrlr.Daha sonranar ekisi sarmsak eklenerek patlcanlar ezilir. Patlcanlar macun kvamnaldnda servis tabana konur. Sunum:Dilimlenmi domates,soan , uzun uzun doranm yeil biber,maydanoz ve zeytin ile sslenebilir.

: 1. (4 ), 1 / 2 , 2

, 1 , , 1-2 , 2 , 1 , 3 , 15 ,

: . . , 1 / 2 . . . .

: , . .

40

Ingredients:10-12peppers, 2 onions,1 cupof rice,5-6 tomatoes,cup of oil, black pepper,salt, parsley


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ATETE PATATES:Malzemeler: 800 gr patates,50 ml ya,frn poeti,sarmsak,biberiyeHazrlan: Soyulmu ykanm patatesler drde blnr ve byk bir kaba

konur.Ya ilave edilir,biberiye ve sarmsaa bulanr,iyice kartrlr,frn poetinekonur.Poet birka yerinden krdan ile delinir,yaklak 30 dakika deliki bir tepsideocan iine konur. Taze biberiye ile sslenir,scak servis edilir.

: 800 , 50 , . , . . . , . 30 . , .

TURKISH RECIPES

EGGPLANT SALAD

Preparation : Grill the eggplants (preferrably fat ones) under a hot grill untiltheir skins are grilled. Peel the eggplants and place them in a bowl containing 3/4glass olive oil. Pour a mixture of salt and the juice of 1/2 lemon into the bowl. Mixwell and set aside for a while. Pour pomegranate molasses and chopped garlic intothe bowl containing eggplants and pound well with a fork. When the eggplantsbecome pasty, place the mixture onto a plate.

39

ARDEI UMPLU I CU OREZIngrediente: 10 12 ardei, 2 cepe, 1 can de orez, 5- 6 ro ii, de can de

ulei, piper negru, sare, ptrunjelMod de preparare: Mai nti se toac ceapa, dup care se pune ntr-o tigaie

la prjit mpreun cu orezul splat. Dup aceea se adaug ro iile cojite i tocate mpreun cu sarea i piperul negru. Se ndeprteaz cotorul i semin ele de la ardei, se sreaz apoi se umplu 2/3 din ardei cu amestecul de orez. Fiecrui ardei i se pune

un capac tiat din ro ii. Se aranjeaz ardeii ntr-o crati si se toarn peste ei restul de sos de tomate (din cele cojite i tocate anterior). Se adaug apoi dou cni de ap cald. Se d la cuptor la o temperatura de aprox. 180 de grade pn se ptrund. Lafinal ardeii se servesc orna i cu ptrunjel.

BBER DOLMASI:Malzemeler:10/12 adet biber,2 soan,1 fincan pirin,5-6 domates,yarm

fincan ya,karabiber,tuz,maydanoz.Hazrlan: Soanlar doranr,temizlenmi pirin ile tavaya konur,stne

soyulmu ve doranm domatesler,tuz ve karabiber eklenir,biberlertemizlenir,ilerine biraz tuz konur,2/3 simalzeme ile doldurulur,her biberin st bir para domates ile kapatlr.biberler bir

tencereye dizilir,kalan sala ile kartrlr ve tencereye dklr.2 fincan lk sueklenir 180 derecede frnda piirilir.maydanoz ile servis edilir

: 10-12 , 2 ,1

, 5-6 ,1/2 , , , . :

. , , . , 2/3 . 1 . , . 2 . , .

32

Ingredients:1kg.eggplants (4 largeeggplants), 1/2 glass of oliveoil, 2 tablespoons

pomegranate molasses, 1lemon, salt, 1- 2 clovesgarlic, 2 medium tomatoes, 1onion, 3 green peppers, 15olives, a few parsley


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MOUSSAKA (POTATO WITH MINCED )

Preparation: Stew the already chopped onions in some oil until it gets soft.Add the diced potatoes, the tomatoes and the spices. Then mix it all. Stir it for 2-3minutes and take it away from the heat. Add the minced meat to the mixture. Stir itagain. After that pour it into an oiled pan. Add as much water as it gets enough tocover the potatoes. Bake it until the potatoes become golden brown. Finally makethe topping: mix two cups of yoghurt, two eggs and one spoonful of flour and pour itover the potatoes. Bake it until it gets golden brown.

MUSACA (CARTOFI CU CARNE TOCAT)Ingrediente: 500 gr de carne toc

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Romanian Bulgarian Turkish Recipes