Let's celebrate together!

Irena Biba Secondary school Betim Muço

Let's celebrate!

Food Sustainability project

Tochitura with meat and sausages

Here are some delicious Romanian dishes, enjoy your meal . Happy New Year with spicy dishes from Vrancea, Romania Sweet bread Romanian

Gina Bordea

Romania

Romania

Sweet bread Romanian

Sarmale

Ciorba = Tripe soup

FOR THE DOUGH: 600 grams of type 2 flour 350 ml of warm water 1 teaspoon of salt 2 tablespoons of sunflower oil for opening starch noodles for spreading between the patties of butter 100 ml of milk ...FOR THE FILLING: 800 g pumpkin pulp 100 g of white cheese 3 eggs 150 ml of milk 100 g of milk cream 2 tablespoons of flour salt

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Pie is one of the most popular traditional dishes of Albanian cuisine, served on almost every occasion. The pumpkin recipe that we are presenting below can be served both sweet (by adding 3 spoons of sugar to the mixture) and salty (by adding a little white cheese as desired).

BYREK ME KUNKULL/ PUMPKIN PIE

MY PLATE FROM ALBANIA

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20xx/20xx

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school chobene 2

Here are some delicious Tunisian dishes, enjoy your meal .Happy new year with spicy dishes from north Africa

My plate from TUNISIA

THE INGREDIENTS • 4 kg of carp • 400 grams of garlic • 1.5 kg of onion • 1 kg of soft tomatoes (for the sauce) • 4-5 bay leaves • Salt and pepper • Some parsley GUIDELINES 1 First, the fish must be cleaned very well. Remove the scales and clean the carp head well. There should be no blood and water. 2 Divide the fish into several parts and give it a light fry. This way the fish will be collected while the oil that remains do not throw away as you have me prepare the stock of the pan. 3Fry the finely chopped onion in it. Add the garlic and then the peeled tomatoes. Stir them constantly. Now add some vinegar, salt, pepper and bay leaves. 4 Let the mixture boil for a few minutes. Once the sauce is ready, add the carp slices. Now put the pan in the oven with a temperature of 150 degrees Celsius. 5 After 25 minutes, the carp pan will be ready and now it's time to add the parsley. Enjoy your meal!

My plate: Tave krapit

Shkoder/ALBANIA

Tunisian Traditional Food

MY PLATES

TUNISIA

DGAL Adana/Turkey

Traditional Turkish Feast

We wish you a Happy New Year

Chorba e Has is one of the oldest recipes, inherited from generation to generation, of Albanian cuisine, a specialty of the Albanian highlands. A typical winter dish to warm the body on cold and frosty days. Today, traditional Albanian restaurants, especially in the northern area, have introduced this recipe as one of the best specialties of Albanian cuisine. A specialty that has left foreign tourists speechless who have tasted this dish. Prepared especially in the winter season and served warm, Çorba e Hasi will without a doubt completely engulf you with its taste. This special dish is excellently accompanied especially with the pickles of Albanian housewives, fresh salads, toasted bread, various cheeses, etc. ​

Çorba e Hasit

Cristina Tomescu, National College "Tudor Vladimirescu"

Healthy food in our class, third grade

Albania

Happy New Year 2024!

Kubra teacher

Turkey

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Cristina Tomescu, National College "Tudor Vladimirescu"

Romanian Christmas plate

Albania

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Some traditional food to celebrate 2024

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Peshk

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pjata me meze

karamele dhe qerasje

Fruta ekzotike

Gjel deti

Sheqerpare

Bakllava

New Year

Gjel deti dhe bakllava

Albania/Tirana

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We wish you a Happy New Year

Türkiye/Antalya CHRISTMAS PLATE

Kindergarten of Rizario,Greece

Children Christmas wishes!

https://vimeo.com/381449399

Food sustainability wishes

video

Christmas Elves

Greece : My Christmas plate

Manjola Ceka Pacrami

Sweet delicacies of the Northern Albanian tradition. A fantastic dessert, which completely fascinates you with its taste. Friable and soft, full of sherbet, Haxhimakullja is one of the most amazing sweets of the housewives of the northern areas of Albania, the recipe of which . It is indeed a unique dessert, but the secret of its special taste comes from the care needed during preparation.

Haxhimakulle

Preparation of Haximakulle 600 g flour 300 g fresh butter 5 egg whites 5 spoons of powdered sugar 1 coffee spoon of baking soda. For the sherbet 500 grams of sugar 350 grams of water

Preparation First, beat the egg yolks together with the butter and powdered sugar in a bowl. Beat hard until the mass becomes homogeneous. Then add the flour and soda and mix well until the mass becomes homogeneous. The whole secret of these cakes is in the dough, which must be beaten and worked hard for about an hour. This is also the most difficult part of preparing this dessert. The quality of the dessert in the end also depends on this process. When the dough is ready, divide it into round shapes. You can use a tea cup to give it the right shape. According to the tradition of the Shkodra housewives, after you have prepared the balls of sweets, you should also make a small hole in the middle, in which you can put a bunch of almonds, nuts or pieces of dried fruit if you wish. Once you have them ready, place them on a baking tray lined with baking paper and bake them in a preheated oven at 180 degrees. Haxhimakullet are ready when their surface takes on a reddish color. After they are baked, let them cool and prepare the sorbet. Sugared Put the water and sugar in a pot, put it on the fire and leave it until the sugar melts and the mixture takes the form of syrup. Pour the hot sherbet over the cakes, which must be cold. After this process, the haximakullets are left to cool and are ready to be served

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ITALY