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WELCOME This book has different recipes for Cultural Ambassadors project prepared by the students.Our students have tried to make their hometown's local tastes. Have fun!

14. Maraş Tarhana Soup- Ecrin SC -Seher ÇANKAL/Bozhüyük Şehit Samet Karslı Secondary School Page 43-45

13. Terbiyeli Yayla Çorbası- Sultan SC-Seher ÇANKAL/Bozhüyük Şehit Samet Karslı Secondary School Page 40-42


12. Khinkali - Akaki.mk and Mamuka.mk-Mariam Khetagashvili/ LEPL Rustavi N25 Public School Page 37-39

11. Georgian Lobiani Bean Bread- Akaki.mk and Mamuka.mk-Mariam Khetagashvili/ LEPL Rustavi N25 Public School Page 34-36

10. Tarhana soup- asmin.ad and hatice.ad- Ahmet Doğan/Erdoğan Secondary School Page 31-33

9. Turkısh style rice- asmin.ad and hatice.ad- Ahmet Doğan/Erdoğan Secondary School Page 28-30

8. Paella- Lluis.emm and Antonio..emm Elena Monferrer Marcilla- IES Betxí Secondary School Page 25-27

7. Torrijas- Paula.emm and Candela.emm Elena Monferrer Marcilla- IES Betxí Secondary School Page 22-24 g

6. Grandpa Soup- İrem.öcç and Ebrar.öcç-Öznur CALP ÇUBUKÇU/Barakfakih Secondary School Page 19-21

5. Kaçamak- İrem.öcç and Ebrar.öcç-Öznur CALP ÇUBUKÇU/Barakfakih Secondary School Page 16-18

4 Milk Cream “Leite Creme” Inês ccs and Mafalda ccs- Carla Sanfins/Santos Simões secondary School Page 13-15

3. Guimarães' Pies- Inês ccs and Mafalda ccs- Carla Sanfins/Santos Simões secondary School Page 10-12

2. Noodles with walnut- Hasan nöş and İklim nöş-Nur Özlem Şimşek/ Şehit Ömer Halisdemir İh High School Page 7-9

1. Bor söğürme- Hasan nöş and İklim nöş-Nur Özlem Şimşe/ Şehit Ömer Halisdemir İh High School Page 4-6


Bor söğürme was registered by the Turkish Patent Institute and received a geographical indication.


  • Rack of lamb 2 kg
  • 8-10 Green peppers
  • 8-10 Shallots
  • ⅓ tbsp salt
  • ⅓ tbsp thyme


  1. With a sharp knife on a board, cutlets, the size of the palm of the hand, are taken out of the leg of lamb.
  2. Meat is salted one by one. Grease a large tray.
  3. First, the washed green peppers are arranged. Salted meat with bones is placed on top.
  4. Small shallots are sprinkled in between, and after thyme is planted, they are cooked in wood-fired bazaar ovens.
  5. The meat is served after it has completely let off its water and is lightly browned.

How to cook it



  • 250 mL erişte(noodle)
  • 1 tbsp olive oil
  • 3 tbsp coarsely chopped walnuts
  • 250 mL hot water
  • 1 tsp salt
  • ¼ lb feta cheese
  • 1/16 lb crushed walnut


  1. With a sharp knife on a board, cutlets, the size of the palm of the hand, are taken out of the leg of lamb.
  2. Meat is salted one by one. Grease a large tray.
  3. After adding 2 cups of hot water and salt, cook for 10-15 minutes with the lid closed.
  4. After cooking, let it rest for 5 minutes, crumble white cheese on it and sprinkle it with walnuts and consume it with pleasure.
  5. You can serve your noodles with chili pepper and mint.

How to cook it


Lorem ipsum dolor sit amet, consectetuer adipiGuimarães CakesLegacy of the Portuguese convent sweets.Traditional sweets from Guimarães, in the shape of a shell, with a sweet filling of squash, eggs and almonds.A recipe created by a nun from the Santa Clara Convent (building of the current Guimarães Town Hall).The tarts are delicious, but difficult to make. There are few Guimarães families producing this typical sweet of their city. It is the pastry shops specializing in traditional sweets that produce them.

Guimarães' Pies

  • For the dough:1 pinch of saltCold water to tasteWheat flour to tastepingue dos rojões (pork fat from the rojões, regionally known as "pingue")
  • For the filling:1 cinnamon stick115 g crushed almonds20 beaten egg yolks350 ml water460 g sugargila jam
  • For the covering syrupSugar and water to taste


Knead the flour with cold water seasoned with salt, so that the dough becomes stiff. Roll out the dough on a smooth surface and work well. Make a roll with the dough and grease it on all sides with the cold dripping from the rojões (you can use lard instead) and leave it to rest for a few hours, wrapping the roll in cling film. Prepare the filling. Pour the sugar and water into a pan and boil until it reaches the point of low heat (the syrup runs in ribbons, resembling a blade). Remove and leave to cool. Add the crushed almonds, the egg yolks and the cinnamon stick and heat again until thickened. Leave to cool a little and mix the mixture with the gila jam. Cut the roll of dough into slices, about a finger's width apart, so that they are well separated from each other. Open the dough slices and cover them with the filling, fold the dough over and shape into pastry shapes. Place the pastries on a baking tray and bake in the oven (200º C) for about 40 minutes. Make the syrup with sugar and water. At the end dip the pastries in the syrup and remove them with a skimmer.

Guimarães Cake


Milk Cream “Leite Creme”

  • - 1 litre whole milk
  • - 12 egg yolks
  • - 40 g cornstarch
  • - 120 g sugar
  • - 50 g butter
  • - 1 lemon rind
  • - cinnamon
  • - sugar for burning



  • - In a saucepan mix the sugar with the cornstarch (maisena). Add a little milk to dilute without making lumps. Mix the egg yolks and crumble them well. Add the remaining milk, the lemon rind and the butter.
  • - Place the pan on a medium/high heat and stir constantly until it thickens. Remove from the heat as soon as the first bubbles appear.
  • - Remove the lemon zest and pour the custard into bowls;
  • - Leave to cool at room temperature.
  • - Once cold, pour sugar to taste over the custard and burn the sugar with a traditional iron or blowtorch.
  • - Serve immediately.

Milk Cream “Leite Creme”


It is one of the dishes that Balkan and Caucasian immigrants often make.






  • 400 ml of water
  • 400 ml of milk
  • 1 tsp salt
  • 400 g flour
For the top after cooking:
  • 1 tbsp melted butter
  • 1 tbsp molasses
  • 1 tbsp of crushed walnuts

Bon Appetit !

  1. Boil water, milk and salt together in a saucepan.
  2. After the liquid mixture boils, take it aside from the stove, add the flour gradually and mix with a wooden spoon.
  3. Take the pot back to the stove and cook on low heat until it turns into a slurry.
  4. Take the cooked "Kaçamak" on a serving plate.
  5. After pouring the melted butter on it, pour the molasses and poured walnuts and serve.

How to cook it



For the soup:

  • 1 whole chicken
  • 4 liters of water
  • 1.5 tsp dried mint
  • 1 tbsp salt
  • 2 tbsp butter




For the dough:

  • 400 g flour
  • 200 ml water
  • 1 tsp salt


Enjoy your meal!

  1. First, the whole chicken, washed in 2 liters of water, is boiled.
  2. While the chicken is boiling, the dough is prepared.
  3. For this, all dough ingredients are mixed and the dough is kneaded.
  4. The kneaded dough is divided into 2 parts, floured and rested for 15 minutes by laying a cover on it.
  5. The rested dough pieces are rolled out thinly with the help of a rolling pin and cut along the length after being rolled up with the rolling pin.
  6. The cut pieces are cut into very small square pieces. At this stage, the dough pieces are floured abundantly so that they do not stick.
  7. Boiled chicken is separated from its skin and bones and cut into small pieces.
  8. Add 2 liters of boiled water to the boiling water of the chicken, and when it boils, first the chicken pieces and then the dough pieces are added to it.
  9. Salt, dried mint and melted butter are added and boiled is continued until the dough is cooked.
  10. When the dough is cooked, the bottom of the stove is turned off and served hot by placing them in bowls.

How to cook it

Typical Easter sweet



INGREDIENTS:MilkBreadEggsSugarCinnamonOlive Oil

STEPS: 1. In a saucepan, heat the milk with the cinnamon and sugar. While the milk heats up, cut the bread into slices of about 2 cm. thick. 2. When the milk boils, pour it into a deep plate to soak the slices of bread. 3. Prepare another deep dish and beat the three eggs. 4. Heat the frying pan with the olive oil at high temperature so that the torrijas cook quickly and don't take too much oil. With the hot oil in the pan and the beaten egg prepared in another dish, soak the slices of bread in the milk dish. Then, soak them in the beaten egg. 5. Fry the torrijas in the oil. 6. When they are brown on one side, turn around and wait for them to brown on the other side. 7. Once fried, remove them to a plate or container in which we have previously placed kitchen paper to drain the rest of the oil from the torrijas. 8. Add some more cinnamon on them and they are ready to eat!!!



INGREDIENTS • 400 gr. bone-in chicken thighs and legs meat cut into 5-6 cm. pieces • 400 gr. cleaned rabbit on the bone, cut into 5- 6 cm. pieces • 400 gr. bomba rice • flat green beans cut into 3cm. pieces • 3 ripe medium grated tomatoes • 100 gr. mature lima beans • 1 pinch saffron threads • 2 tsp. salt • 10 tsp. extra-virgin olive oil • 1 minced garlic clove • 1 sliced small red pepper • water

STEPS: 1. Season the chicken and rabbit with 1 teaspoon salt. 2. In a paella pan, heat the oil over medium-high heat. Once hot, add the chicken and rabbit pieces and cook until the meat is deeply browned on all sides. Lower the heat and add the green beans, the red pepper and the lima beans, cook until lightly browned, about 5 minutes. Add the tomato and garlic and cook, stirring frequently, about 5 minutes. 3. Add the water and bring it to boil for about 20 minutes. Add the rice and the saffron threads around the pan. Using a wooden spoon, make sure the rice is distributed and all the grains are submerged. Cook for 10 minutes over high heat. Lower the heat and simmer gently, rotating the pan over the heat source as needed, until the liquid is absorbed and the rice grains are just tender. 4. Let the rice rest for 5 minutes before serving.


Turkish style rice

  • Balikesir Gonen Rice
  • Chicken broth
  • Noodles made from Siyez Wheat
  • Goat Butter
  • Salt and water






1-) First of all, a tablespoon (50 g) of butter is fried in a pan. 2- Add 50 gr vermicelli and continue. 3-) A glass of rice (200 gr) is added and the rice grains are roasted until they become transparent. 4-) 50 ml of chicken broth is added and mixed. 5-) 400 ml of water and 10 gr of salt are added and left to cook.


Tarhana soup

  • Butter
  • Pepper and tomato paste
  • Tarhana
  • Salt and water



1-) First, add 50 g of butter to the pan and heat it.2-) Add 25 grams of tomato paste to the heated oil and fry until it smells. 3-) 400 ml of water is added into it. 4-) Afterwards, the local tarhanas (50 gr) that we prepared with fresh vegetables in the summer are poured and mixed until boiling.



  • 500 grams of kidney beans
  • 300 grams of smoked ham
  • 100 grams of butter
  • 4 or 5 bay leaves
  • 2 cloves of garlic
  • Salt
(We boiled the beans with smoked ham from Racha)





Preparation (lobiani mixture): Soak the beans overnight (at least 3 hours). Add beans to a pot of water and boil for 3-4 minutes. Empty the water, and add the beans, ham, bay leaves, salt and garlic to a pressure cooker. Cover with water and seal the pressure cooker. Boil the beans in the pressure cooker for 1 hour. When ready, the beans should look like the beans in the photo/N2/Remove the beans from the pressure cooker and add the beans (not the bay leaves, garlic or ham), together with salt and 70 grams of butter to a mixing bowl. If you did not use ham in the earlier stage you will need to use 100 grams of butterThoroughly mix the beans and butter until it has the consistency of mashed potato.Preparation (lobiani dough): Add 800 grams of flour, 25 grams of yeast, half tsp salt and 1 egg to a mixing bowl. Add 400 ml of warm water. Mix by hand until you have formed a ball of dough.Cover the dough and leave in a warm place for 1 hour to allow the dough to rise. Add 100 grams of flour and knead the dough until it is fairly firm. Dust a work surface with flour and divide the dough into 4 balls. Divide the lobiani mixture into 4 parts and add each part to the center of each of the 4 dough circles. Wrap the edges of the dough around the mixture to seal it in.Bake in an oven on a low-medium heat for 15-20 minutes. An alternative is to cook the dough on a pan on a low-medium heat for 7 minutes each side. Traditional lobiani is quite pale looking.




For 30 Khinkali Dough:

  • 1.4 kilo of flour (1.1 kilo for the dough and .3 kilo for dusting and kneading)
  • 2 eggs, 450 ml of warm water; Filling
  • 700 grams of ground beef and pork mix
  • Salt
  • Half tsp of dried red pepper
  • Quarter tsp ground caraway seed
  • 2 small onions (optional)
  • 500 ml of water.
Cooking – water and salt for the cooking pot.

Mix the flour and salt in a large bowl. Make a well in the center and add the egg and 1 cup of the water. Stir the egg and water into the flour with a fork. Add more water as needed to form a soft dough. Remove the dough to a lightly floured work surface and knead until smooth and supple, about 5 to 6 minutes. Cover and set aside for at least 20 minutes to rest. In another bowl, mix together the ingredients for the filling. Cook a small portion in a greased skillet to taste seasoning and adjust as necessary. Cut the rested dough into 2 portions. Roll out one portion of the dough to about 1/4-inch thick. Cut out 3-inch rounds of the dough using a cookie cutter or large glass. Roll each round out into a 5- or 6-inch round. Sprinkle each round with a little flour and set aside as you finish with the rest. Place about 1/4 cup of filling in the center of a round of dough. Working around the dumpling, bring an edge of the dough up over the filling, making pleats in the dough and bringing the edges together over the top of the filling. Pinch the top of the dumpling together to seal it and form a knob. Repeat with the remaining dough rounds and filling. Bring a large pot of salted water to a boil. Add the dumplings to the water and cook at a low boil for 15 to 20 minutes. Remove the dumplings to a serving dish with a slotted spoon. Season generously with cracked black pepper and serve hot.


It is an Anatolian traditional soup made with yoghurt.





  • A Turkish cup of rice
  • 1.5 liter water
  • A cup of yoghurt
  • 3 tablespoons of oil
  • 2 tablespoons of butter
  • half a cup of flour
  • one egg
  • salt
  • mint


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First; add the water, oil, salt and rice to the pot. We boil it until the rice is soft. Second, crack the egg., pour the flour, add one glass of water in a plate for the marinade and mix them well.Third, pour the sauce to the pot and mix the soup well. Boil it for 10-15 minutes.Finally, melt the butter and add some mint in a pan for the sauce. Boil it for more 5 minutes and then you can serve it. Bon appetite!SOME TIPSDon't forget to mix the soup all the time for thickening the soup. The yoghurt inside of it can spoil the soup unless you mix it well.


Maraş Tarhana is different from the traditional Tarhana soup in Turkey.

Maraş Tarhana soup




  • 3 cloves of garlic
  • 4 tablespoons of tarhana
  • 7 glasses of hot water
  • black pepper
  • red pepper
  • 1 tablespoon of mint
  • thyme


First, pour the hot water on Tarhana in the pot and boil it for 15 minutes.Second, blend the Tarhana well and boil it again.Third, melt the butter in a pan, add some black and red pepper. Add the chopped garlic and mint, thyme in the pan.Reduce the heat and keep mixing for thickening the soup.Finally, pour the soup on the plate and put the sauce on it. Serve hot. BON APPETİT!









Bon appetit!