COOKING RECIPE PRESENTATION

regions & cultures local delicacies

start

01

GREEK MUSAKA

Index

01 Anastasios Salis . . . . . . . . . . . . . . . . . . . . . . . . . .

02 Burcu Sönmez. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

03 Eda Acar. . . . . . . . . . . . . . . . . . . . . . . . . . . .

04 Fatima Fernandes . . . . . . . . . . . . . . . . . . . . . . . . . . .

05 Kyrıakı Fotıadou . . . . . . . . . . . . . . . . . . . . . . . . . . . .

06 Nazlı Caner Bölücü . . . . . . . . . . . . . . . . . . . . . . . . . .

07 Rana Şahinoğlu . . . . . . . . . . . . . . . . . . . . . . . . . .

08 Selen Aras. . . . . . . . . . . . . . . . . . . . . . .

09 Semin Duban. . . . . . . . . . . . . . . . . . . . . . . . . . . .

10 Seniha Güler . . . . . . . . . . . . . . . . . . . . . . . . . . . .

11 Sibel Yılmaz . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12 Theodora Ketsetsidou. . . . . . . . . . . . . . . . . . . . . . . . . . .

13 Tuğba Kaçak. . . . . . . . . . . . . . . . . . . . . . . . . . .

14Veronika Rudzikova. . . . . . . . . . . . . . . . . . . . . . . . . . .

15 Yasemin Uyar . . . . . . . . . . . . . . . . . . . . . . . . . .

• Ingredients

• 3 potatoes
• 2 zucchinis, medium

• 2 eggplant
• salt
• pepper
• 1 onion
• 2 tablespoon(s) olive oil, for sautéing
• 1 clove(s) of garlic

1 tablespoon(s) thyme

• 3 pinches granulated sugar
• 1/2 teaspoon(s) cloves
• 1 level teaspoon(s) cinnamon
• 1 tablespoon(s) tomato paste
• 500 g ground beef
• 400 g canned tomatoes
• 1/2 bunch parsley
• 1/2 bunch basil

100 gr

100 gr

parmesan cheese, grated

butter

egg yolks

onion

400 gr

750 ml

canned tomatoes

milk, 3,5%

Lorem ipsum

• Video Method

1. Preheat oven to 180* C (350* F) Fan.
2. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.
3. Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
4. Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.
5. Bake for 35-40 minutes.
6. When ready, remove from oven and allow to cool.
7. Serve with fresh herbs and olive oil.

• Method

1. Place a deep pan over high heat. Add the sunflower oil and let it get hot.
2. . Peel the potatoes and slice them into thin rounds.
3. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.
4. Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

the meat sauce

Baking Greek moussaka

Greek Musasaka

Baking

Anastasios Salis/Student:Panagiotis. as 1st epal of drama,Greece

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02

wood dumplings

Wood Dumplings, The region of wood meatballs and Wood Dumplings recipe.

20

12 gr

Ripe Pepper

1 kg

Salt

12 gr

Sheep or Lamb Mince

Ripe Tomatoes

Flour

Salihli Wooden Dumplings 20.08.2008 on Turkish Patent and Trademark Office by registered and geographical indication has received.

This page for Burcu Sönmez's Students

For Service:

• One spoon of cumin
• A spoonful of black pepper
• A spoonful of Ground Pepper

The ground beef is kneaded with flour and salt for 5-10 minutes. After it reaches the consistency of dough, it is rolled on skewers and flattened by hand. Pre-prepared oak branches are burned in the hearth. Meatballs are grilled on wood embers. Tomatoes and peppers are also roasted on the same wood embers. Its sides continue to burn. Meatballs are served with roasted tomatoes, roasted peppers and spices.

Burcu Sönmez/ Student:Halil Emre Salihli Borsa İstanbul VTAHS

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03

MILK HALVA

Milk Halva recipe and history of milk halva

Vanilla

Eggs

MILK HALVA INGREDIENTS

• 100 grams of butter

• 1 cup of flour
• 1 liter milk
• 1 egg yolk
• 1 glass of sugar
• 1 packet of vanilla

Butter

Milk

Flour

sugar

100 gr

1 packet

1 cup

BUTTER

VANILLA

EGG YOLK

FLOUR

1 glass

1000 ml

SUGAR

MILK

sugar

How to prepare Mılk Halva?

1- Take half of the milk in a suitable saucepan, add the sugar and stir it on the stove until the sugar dissolves. It does not need to boil, we just melt the sugar and take it from the stove. 2- Add the remaining milk and egg yolk on it, whisk it well and leave it to cool. 3- Take the butter in the pan and add the flour after it melts. 4-Fry until lightly browned. 5-Then we slowly add the flour that we roasted to our milk. 6- Cook by stirring until it thickens and thickens. 7-After it comes to a consistency, add vanilla and remove it from the stove without cooking it too much. 8- We pour our halvah into my small debt. You can also use earthen bowls if you wish. 9-We give the heat of the oven only to the upper part. Bake at 200 degrees for 20 minutes (until golden brown).

HISTORY OF MILK HALVA

Milk halva, which was made in the last period of the Ottoman cuisine and became one of the most favorite desserts of the palace cuisine, preserves its feature of being an indispensable part of the tables in Bursa in its original form. Many people come to the city to eat milk halva, which is only made in Bursa in Turkey. Milk halva, which entered the Ottoman cuisine about 120 years ago, became the most preferred dessert in the palace at that time. Milk halva, which spread to Anatolia over time, was forgotten day by day. However, especially the artisan restaurants in Bursa never removed milk halva from their menus.

Today, milk halva, which is made only in Bursa, has become the most preferred dessert in artisan restaurants due to its low cost. Milk halva, which is consumed at noon in the food culture in Bursa, is sold out in all restaurants after 14.00 and is not made again during the day.

Eda ACAR / Student: SudenurSehit Emre Karaaslan Vocational and Technical Anatoolian High School

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04

Traditional tripe stew - tripas À moda do porto

Tripas à moda do Porto (Traditional tripe stew) is the most representative dish of Porto that dates back to the time of the Portuguese Discoveries (in the 15th and 16th centuries). The legend says that when Prince Henry, the Navigator, asked meat to supply the caravels to conquer Ceuta, in north Africa, the inhabitants from Porto gave all the good meat that they owned keeping the tripes to themselves. With them, they created this famous and tasty dish. Because of this gesture, this dish became part of Porto history representing the sacrifice and generosity of the Porto people on behalf of Portugal.

Ingredients

• 2 table spoons lard

• paprika, to taste
• 2 large onions

• 2.2 pounds butter beans
• 2 carrots, sliced
• 2 table spoons lard
• paprika, to taste
• 1 bay leaf
• 1 bunch parsley
• olive oil, to taste (optional)
• cumin, to taste
• salt and pepper

• 1/2 lemon
• 2.2 pounds veal tripe (flat, honeycomb, and leaf tripe), chopped 1 calf's head
• 5 1/4 ounces salpicão (smoked beef and pork sausage), chopped
• 5 1/4 de ounces pig's ear, chopped
• 5 1/4 ounces bacon or smoked ham, chopped
• 5 1/4 ounces meat from the pig's head, chopped
• Whole or half chicken
• 2 large onions
• 2.2 pounds butter beans
• 2 carrots, sliced

PREPARATION

2. Cut one onion into wedges. Cook it with the beans and carrots in a pan with water. Chop the other onion and brown it with the lard. Add paprika and all the chopped meats. Leave it to soak a little bit.

Every cook has their own process, but the main secret is assembling the recipe so that the flavors have time to breathe and mingle with one another.

3. Add the beans and cook until they are tender. Season with salt and ground black pepper, bay leaf, and parsley and leave to simmer until it has properly thickened. Add paprika as needed. (Some restaurants and family recipes add a drizzle of olive oil.)

1. Soak the beans overnight. Rinse the tripe thoroughly, rubbing it with salt and lemon. Boil the tripe in a pot of salted water. Clean the calf’s head and cook it. In a different pot, boil the remaining meats and the chicken, which should be removed gradually as they become tender. (Some people boil the meats the evening before they make the dish in order to improve the taste and make it easier to add on the day of cooking.)

4. Remove the parsley and transfer to a porcelain or clay dish. Sprinkle to taste with cumin or chopped parsley and serve with white rice.

Watch this video by a famous Portuguese chef. He is telling us how to make Tripas à Moda do Porto (Traditional tripe stew).

Fatima Fernandes Student:Ana Leonor Escola Secundária S. Pedro da Cova/Portugal

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05

GREEK GYROS

The Most Famous Greek Delicacy

Ingredients

• 2 tbsp salt
• 2 tbsp paprika, sweet
• 1 tbsp chili flakes
• 1 tbsp pepper
• 50g honey
• 1 tbsp garlic, powder or 3 cloves of garlic
• 2 tbsp oregano

• 2 kilos pork meat or chicken
• 50 g seed oil
• 50 g olive oil
• 1-2 tbsp. mustard
• 50g vinegar, white wine
• 1 tbsp cumin
• 1 tbsp onion, powder or 1 onion into slices

Honey

Salt

Mustard

Vinegar

White Wine

Chilli

50 G

50 G

1 TBS

1-2 TBS

50 G

1 TBS

Pork Meat Or Chicken

2 kg

Name Surname

Enjoy!!!

VIDEO

GYROS VIDEO

Kyrıakı Fotıadou Student:Alexadros.kf1st EPAL of Drama/GREECE

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06

Tekirdag Meatballs

INGREDIENTS

• 1 pinch salt
• 1 teaspoon cumin
• 3 tablespoons oil (for frying)

• 3 pieces tomatoes (for garnish)

• 6 pieces black pepper (for garnish)
• 1 medium bowl tomato sauce (optional)(for garnish)

• 200 grams ground beef
• 1 small size onion

• 2 cloves of garlic
• 1 tea pot of semolina
• 1 teaspoon of baking soda
• 1 tea pot black pepper
• 1 teaspoon Red powdered pepper

200 gr

1 teaspon

1 tea pot

ground beef

cumin

small size onion

semolina

1 pich

salt

cloves of garlic

Lorem ipsum

Execuation

1. Take the ground beef in a deep bowl, grate the onion on top and grate the garlic as well.
2. Add the spices and semolina and knead well.
3. Rest the meatballs you prepared in the refrigerator for 2 hours.
4. Break off pieces of the meatball batter and stretch them out in a cylindrical shape with your palm.
5. Finger with a knife cut it in length and take the oil in a hot frying pan and cook the meatballs on both sides.
6. After the meatballs are cooked, fry the peppers and tomatoes in the remaining oil.
7. Take the fried tomatoes, peppers and meatballs on a serving plate. Serve with sauce on the side.

Nazlı CANER BÖLÜCÜ Student:zbetul.ncb. SÜLEYMANPAŞA AİHL

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07

ÇAKALLI MENEMEN

Eggs

Ingredients for the Cakalli Menemen Recipe

Tomato

• 5 pieces tomato
• 1 pieces green pepper

• 3 pieces egg yolk

• 1.5 tablespoon of butter
• 1/2 cup grated cheddar cheese

• 1 pinch black pepper and paprika

• 1 pinch salt

Pepper

1.5

1/2

tablespoon of butter

Tomato

cup grated cheddar cheese

pinch black pepper and paprika

pinch salt

Egg Yolk

Green Pepper

How to Make Çakallı Menememen Recipe?

1. Wash the tomatoes, peel and chop them finely and set aside.
2. Wash the pepper and finely chop it.
3. Take the butter in a pan, when the oil melts, throw the peppers into it, after frying a little, add the chopped tomatoes.
4. Fry the tomatoes you added by crushing them with the back of a spoon or with the help of a fork. Continue sautéing until the tomatoes begin to wilt.
5. Then add 3 egg yolks, salt, pepper, chili pepper and grated cheddar cheese.
6. Stir until the cheese is completely melted. Serve hot.

The Tip of the Çakallı Menemeni Recipe

The most important tricks that distinguish Çakallı menemen from other menemen are to peel the skins of the tomatoes, cook them until they are completely dry, crush them while cooking, use only the yolk of the egg and use plenty of cheddar cheese.

Rana ŞAHİNOĞLU Student:DİLAN SMEAL SALİHLİ MEHMETÇİK ANATOLIAN HIGH SCHOOL

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08

YAYLA CORBASI

Rice

Yogurt

An Egg Yolk

Ingredients For Yayla Çorbası

• 2 tablespoon butter
• 2 tablespoon mint

• 2 glass of yogurt
• 1/2 glass of rice
• an egg yolk
• 1 tablespoon flour
• 1L warm water
• 1/2 tablespoon salt

Flour

Salt

Water

Butter

Mint

400ml

15gr

100ml

yogurt

flour

rice

egg yolk

30gr

1L

7gr

butter

water

salt

Lorem ipsum

How to make Yayla Çorbası

1. 1. Start with cooking rice( the amount is up to you)
2. 2. Pour 2 glass of yogurt into a bowl which you stir easily
3. 3. Add an egg yolk, 1 tablespoon of flour and 1.5 glass of water and keep stiring
4. 4. Add the boiled water of rice to the mixture and stir. Then pour the mixture into the rice.
5. 5. When it boils, prepare a sauce which has oil and mint and add it to the boiled soup.
6. 6. Stir it until you feel it is ready.

Bon Appetit

add water

add yogurt

Bon Appetit

add mint

Tip for the best yayla çorbası you should add the mixture part by part you shouldn't add it at once.

Yayla Çorbası

1. 1. Start with cooking rice( the amount is up to you)
2. 2. Pour 2 glass of yogurt into a bowl which you stir easily
3. 3. Add an egg yolk, 1 tablespoon of flour and 1.5 glass of water and keep stiring
4. 4. Add the boiled water of rice to the mixture and stir. Then pour the mixture into the rice.
5. 5. When it boils, prepare a sauce which has oil and mint and add it to the boiled soup.
6. 6. Stir it until you feel it is ready.

Bon Appetit

Selen ARAS Student:Yasemin.bal Besiktas Anatolian High School/Istanbul

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09

CHEESE HALVA

Ingredients for the "Cheese Halva" Recipe

• 250g (mozerella) cheese
• 1 tablespoon flour
• 3-4 cup sugar
• powered saffron(for the colored)
• 2 egg
• butter

50 gr

250 gr

1 tablespoon

butter

egg

mozerella cheese

3-4 cup

flour

sugar

Lorem ipsum

STEPS

1. Put the butter in the pan. Then mash the chees and add it. Stir until cheese melts.
2. If you are going to use it add saffron and mix.
3. Add the flour and keep mixing until it comes together.
4. Finally add the sugar and continue mixing.

step 1

step 2

step 4

step 3

Cheese halva, one of the famous tastes of Tekirağ. It can be served with ice cream. You can add some saffron if you want.

Video Method

1. Put the butter in the pan. Then mash the cheese and add it
2. stir until chees melts.
3. ıf you are going to use it add saffron and mix.
4. Add the flour and keep mixing until it comes together.
5. Finally add the sugar and continue mixing.

+ info

Semin Duban Student:EBRAR Süleymanpaşa Anatolian Imam Hatip High School/Tekirdağ

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10

MEATBALLS WITH PITA RECIPE

Eggs

Meatball with Pita Recipe

For the base

• 2 pita bread

For the sauce

• 2 tablespoons of tomato paste
• 2 tablespoon of oils
• 1 teaspoon salt
• Enough hot water

For the top

• 3 tablespoon of butters

To serve and decorate

• Tomato
• 1 cup of solid yogurt

• 400 g minced meat
• 2 large onion grated
• Baking soda with the tip of a teaspoon
• 3 tablespoon breadcrumbs
• 1 teaspoon black pepper red pepper powder and cumin
• 2 eggs

Onion

3 tablespoon

1 teaspoon

2 large grated

400 g

BREADCRUMBS

MINCED MEAT

BAKING SODA

ONION

1 teaspoon

1teaspoon

BLACK PEPPER AND RED PEPPER

CUMIN

HOW TO DO ?

1. Knead all the ingredients well and make tiny balls.
2. Cut the pitas into cubes and put them on the serving plate.
3. Make the tomato paste sauce in a separate place.
4. Fry the meatballs.
5. Spread the tomato paste sauce on the pitas.
6. Arrange the meatballs on it
7. Finally heat and drizzle the butter.

OUR TIPS TO MAKE YOUR RECIPE MORE DELICIOUS, You can enrich your tomato paste sauce with spices. You can warm the pita before seving and make it crispy.

Seniha GÜLER Student:Senanur Şehit Emre Karaaslan Vocational and Technical Anatolian High School- Bursa

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11

ORTAKOY KUMPIRI

Potatoes

Ingredients for Ortakoy Kumpir Recipe Delicious

Olive

Sausage

• 1 tea glass of black olives
• 2 cups cheddar cheese
• 1 Cup of Corn
• 250 g butter
• Salt

• 6 large potatoes
• 1 cup of sausage
• 1 cup of peas
• 1 cup of salami
• 1 Teaspoon of pickled gherkins
• 1 tea glass of green olives with pepper

Butter

Cheddar Cheese

Peas

Sweetcorn

Salt

Pickle

teaspoon of pickled gherkins

tea glass of green olives with pepper

Potatoes

cup of salami

cup of sausage

cups cheddar cheese

cup of peas

250 g butter

tea glass of black olives

Ortakoy Kumpir Recipe with Delicious Photographs

1. First, let's wash the mud of the potatoes well and dry them. Let's put it on the floor of the oven at 200 degrees. Let's make it cook on all sides by turning it upside down from time to time. Let's check the cooking by inserting a toothpick.
2. While our potatoes are cooking in the oven, let's prepare the stuffing. Let's chop all the ingredients into cubes. Let's grate the cheddar cheese.
3. Let's cut the potatoes that will come out of the oven with the help of a dinner knife and start carving the inside, add some butter and cheddar cheese into it, mix it and press the top inwards to make a space and fill the interior materials mixed together, add cheddar cheese on top and after doing the same process for all of them in the oven for 10 more minutes. Let's cook until the cheese melts.

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I made and ate the delicious Ortakoy Kumpir. :) I explained the recipe for you and genially. Enjoy your meal!

Video narration

• I took a video for you while making the magnificent Ortaköy kumpir. Enjoy watching :)

PLAY

Sibel YILMAZ Student:ela.sy. 1Toki Hayme Main Vocational and Technical Anatolian High School/Istanbul

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12

Samsun Pita

Eggs

Write a title here

Lemon

For internal mortar;

• 300 g ground beef
• 3 onions
• 2 spoonful butter
• salt, pepper

For dough;

• 2 cups of warm water
• 1 teaspoon dry yeast
• 1 tablespoon of butter
• 1 tablespoon of yogurt
• 1 teaspoon salt
• flour as it takes

Onion

Famous Samsun Pita With Its Original Recipe

1. How to Make Famous Samsun Pita With Its Original Recipe?
2. Let's prepare the inner mortar first.
3. Put the minced meat in the pot and fry it until it turns brown.
4. When the pinks are gone, add butter and finely chopped onion and cook, add half a tea glass of water while turning off the heat.
5. Knead a nice dough by combining all the ingredients for the dough.
6. There is no need to rest too much, twenty minutes will suffice.
7. Divide the dough from the tangerine into small balls.
8. Open a long and thin rolling pin with the help of a rolling pin.
9. Put the ground meat in it and cover it completely with your hand so that there is no open part.
10. Bake in a preheated 200 degree oven until golden brown.
11. Since it is a thin dough, it cooks quickly.
12. Spread butter on top as soon as it comes out.

Open long and thin

Let's prepare the internal mortar

Brush with butter when it comes out of the oven.

Put the minced meat in it and close it completely so that there is no open part.

Baking pita video

As pita can be made at home, we prepare the stuffing at home and take the dough to the bakeries in the neighborhoods to be baked.

MORTAR PREPARATIONS FOR PITA MAKING

Tuğba KAÇAK Student:İlayda 19 May High SchoolSamsun

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13

pONTIAN SORVAS

Ingredients :

• 250 gr. cork
• 500 gr. paskitan (a type of savory yogurt)
• 2 tbsp. cow butter
• 1 tbsp. mint
• 1 kg salt
• 1½ - 2 liters of water

IMPLEMENTATION In an open pot, bring the water to a boil together with the cork, which we have rinsed well. We salt if the paskitan has no salt, if the paskitan already has salt inside I do not add more. After the cork is well boiled and slightly simmered, take 3-4 tablespoons of juice in a deep bowl and let it cool a bit, so that it is not scalded, but lukewarm. Then we "stretch", that is, we mix the paskitan together with juice from the pot that we have separated, pouring the juice slowly so as not to cut the paskitan. Once they become one, throw them in the pot, mix well so that there are no pellets inside, make a mixture and remove the pan from the heat. Burn the butter together with a little mint. Immediately pour the soup with the flavored butter (the "scratch", ie "scratch") in the contents of the pot, mix well to make a mixture and serve. In summer the strained sorbet is eaten cold. A few more secrets: It is made with many other variations, if you do not find cork you can add rice but it will not be the same… If you do not find this yogurt, you can put two cows. In this case, you definitely add salt. Paskitan and korkoto can be found in shops with traditional products. You can also replace the pastry with bagged yogurt or strained yogurt.

Title 2

Theodora Ketsetsido Student:SOFIA.TK 1ST EPAL DRAMA, GREECE

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14

Bryndzové halušky

What is Bryndzové Halušky? In our country, the traditional meal is called Bryndzové halušky. This meal is actually made of potato dumplings served with special sheep cheese, fried onion and bacon. With this meal, we usually drink sour milk called Žinčica.

Eggs

Ingredients

• For the other part of the recipe we need:
• 250g Bryndza (sheep cheese)
• 2 spoons - Cream
• 200g - Bacon
• Salt
• 150g - Pork Fat
• 50g - Chives

• For potato dumplings we need:
• 800g - Potatoes
• 200g - Rough Flour
• 100g - Semi Rough Flour
• Salt
• 3 Eggs

Bacon

Potatoes

Recipe

1. Grate the cleaned potatoes and squeeze them well. Add both flours, salt, eggs and make the dough. It should not be thin or thick.
2. Mix bryndza with cream. Cut the bacon into small cubes and fry it.
3. Throw the dough into salted and greased boiling water. Use the sieve to make dumplings/gnocci. When the dumplings raise to the top, they are ready to be taken out. Place them in a bowl with bryndza. Mix well
4. Serve the dumplings/gnocci with fried bacon, topped with breadcrumbs and sprinkled with chopped chives.

Prepare potatoes and squeeze them

Throw dough to boilling water

Serve with fried bacon and chopped chives

Mix dumplings with brydza

Video recipe

1. Grate the cleaned potatoes and squeeze or strain well. Add both flours, salt, eggs to taste and make the dough. It should not be thin or thick.
2. Mix bryndza with cream. Cut the bacon into small cubes and fry.
3. Throw the dough into salted and greased boiling water from a shovel or through a dumpling. When the dumplings float on top, remove them with a sieve and immediately place them in a bowl with bryndza. Mix well
4. Serve the dumplings with fried bacon, topped with breadcrumbs and sprinkled with chopped chives.

Veronika Rudzíková/Marek Kmeť Spojená škola Ružomberok/Slovakia

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15

Stuffed grape leaves

YAPRAK SARMA

INGREDIENTS

Lemon

• Cumin
• Black Pepper
• Mint
• Ground Pepper
• Sumac
• Salt

• Rice
• Tomato Paste
• Olive Oil
• Onion
• Garlic
• Parsley
• Lemon

500 grams of wrap leaves

1 lemon

1 onion

2 tablespoons of oil

1.5 cups of rice

1 tablespoon tomato paste

1 teaspoon mint, cumin, ground pepper, black pepper, sumac and salt

1 bunch of parsley

2 3 cloves of garlic

HOW TO DO?

1. First of all, the leaves are kept in hot water for 2-3 minutes, washed and filtered.
2. Onions are grated in a large bowl and olive oil is poured on it.
3. Wash the rice and add it to the bowl.
4. After adding spices, tomato paste and salt, finely chopped parsley is added and mixed.
5. The inner mortar is placed on the wide part of the leaf and wrapped by closing it from both sides like a roll. This process is continued until the leaf ends.
6. Add olive oil and lemon slices on the wrapped leaves and add about 5-6 glasses of hot water and cook on low heat.

+ info

How To Wrap a Leaf ?

The process of filling and wrapping the prepared vine leaves

Yasemin UYAR Student:beyza.yu Salihli NFK Social Sciences High School/Manisa/TURKEY

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enjoy your meal