BLENDED COUNTRY TEAMS
TEAM 1 MENTOR TEACHERS: Dudu Özlem TEMİZEL ZENGİN - Sabina IMANOVA (Azerbaijani Traditional Food)
TEAM 2 MENTOR TEACHERS: Saibe BÖREK - Bahadır ÇAKMAK - Maria VIANA ( Portuguese Traditional Food)
TEAM 3 MENTOR TEACHERS: Yunus Emre YAŞADI - SEMA AYTEMUR (Turkish Traditional Food)
TEAM 4 MENTOR TEACHERS: İsa GÜLERYÜZ - Ahmet YALÇINTAŞ (Turkish Traditional Food)
TEAM 5 MENTOR TEACHERS: Dudu Özlem TEMİZEL ZENGİN - Deimante JANKUANITE - İsa GÜLERYÜZ (Lithuanian Traditional Food)
TEAM 1 AZERBAIJAN (THE DOLMA SISTERS)
DUDU OZLEM TEMIZEL ZENGIN |
İlkim (Step 10: Put two spoonfuls of olive oil in a frying pan and heat it over medium heat. Then add the ground meat and cook until the released liquid has evaporated and the meat is nicely browned. Add the onions and cook for 5-10 more minutes, stirring occasionally.) |
Elif (Step11: Add the chopped pepper and tomato pulp and cook for another 5 minutes. Later on, remove the pan from heat and add the fresh parsley. Then season it with salt and pepper to taste and mix well.) |
SABINA IMANOVA |
Mirzağa Mirzağayev (Step 17: Here is our traditional meal Uch Badji and don’t forget to serve it with yogurt. We say in Azerbaijani Nuş olsun that means enjoy your meal.) |
Leyla Məlikova (Step 9: After green peppers, start cutting off the top of the tomatoes about 4 cm from the stems and stop when obtaining lids attached to the tomatoes. Scoop out the pulp, finely chop it and reserve it for the stuffing.) |
MARIA VIANA |
Nicole Prata (Step 3: Also we need 4 large fresh tomatoes, ½ spoonful of salt and 2 teaspoonfuls of freshly ground black pepper) |
Lara Cuco (Step 1: Hi everybody! We’re in Azerbaijan now and going to serve you one of the most traditional dishes of Azerbaijan named as Uch Badji) |
DEIMANTE JANKUNAITE |
Gerda Keblaitė (Step 4: 2 medium onions should be peeled and finely chopped, 1 medium green pepper should be finely chopped) |
YUNUS EMRE YASADI |
Büşra (Step 16: or until the vegetables are tender but be careful it shouldn’t be not mushy! and the liquid is reduced to obtain a syrupy consistency) |
BAHADIR ÇAKMAK |
Mohammad (Step 7: Then, gently drop the eggplants into the boiling water, simmer and keep them in submerged boiling water for about 2 minutes.) |
Fahri Halit (Step 5: At last, we need chopped tomato pulp from the fresh tomatoes that are used in the course, ½ bunch of parsley ) |
ISA GULERYUZ |
Bahadır Utku (Step15: Cover and simmer over low to medium heat for about 40 minutes) |
Zehra (Step 13: Cover the top of the peppers and tomatoes with their lids) |
SAIBE BOREK |
Serar (Step 12: Place the vegetables cut inside up in a baking dish and sprinkle some salt and pepper over the empty shells, then spoon the filling into the vegetables gently pressing it with the back of a spoon.) |
Elif (Step 8: While letting the eggplants cool, start cutting off the tops of the green peppers about 4 cm from the stems and stop when having a lid attached to the peppers. Remove the seeds and ribs.) |
SEMA AYTEMUR |
Büşra (Step 2 : Let me give you the ingredients one by one. 1 or 2 tablespoons of vegetable oil, 5 small black skinned eggplants, 5 medium green bell peppers, 700 grams of ground beef) |
Büşra (Step 6: First, we need to cut off the stalk end of the eggplants and then make a lengthways slit in each eggplant) |
AHMET YALCINTAS |
Kerem (Step 14: Pour two spoonfuls of vegetable oil or clarified butter over the top.) |
TEAM 2 PORTUGAL (CODFISH & CREAM)
DUDU OZLEM TEMIZEL ZENGIN |
Sinemis STEP 1 : Hello, Now we will cook the Portuguese Traditional dish Codfish&Cream. |
Sena Nur : STEP 14 : To the previous preparation add the cream and the bechamel sauce and stir the until it thickens over medium heat; |
SABINA IMANOVA |
Aynur Fərzəliyeva STEP 4 : 400 Ml. Béchamel sauce - 1 Pinch of nutmeg - 1 Pinch of Salt - 1 pinch of pepper . |
Sabir Sadıqov STEP 9 : Meanwhile, chop the garlic and onion |
MARIA VIANA |
Tatiana Silva : : STEP 18 : Desfrute de sua refeição |
Sofia Amaro STEP 13 : Add the shredded cod and pre-fried diced potatoes to the previous preparation and stir well; Leave this preparation on low heat; |
DEIMANTE JANKUNAITE |
Gustas Dubosas STEP 6 : Cook the cod in 600 ml of milk and 300 ml of water with the nutmeg; |
YUNUS EMRE YASADI |
Ayşenur STEP 8 : After cooling a little time, start by shredding the cod, removing the skin and bones |
Kübra STEP 15 : Season the mixture with salt and pepper; |
BAHADIR ÇAKMAK |
Esmanur STEP 5 : Let's prepare dinner now. Preheat the oven to 200 degrees Celsius; |
Okan : STEP 2 : Let's say the contents in order. 4 slices of soaked codfish - 600 Ml. Milk - 300 Ml. Water - 1 large onion chopped. |
ISA GULERYUZ |
Hatice STEP 10 : Start frying the pre-fried frozen potato cubes in oil; |
Çiğdem STEP 16 : Place the preparation on a baking tray. |
SAIBE BOREK |
Mustafa STEP 11 : In the pan, heat oil until the onion, the garlic that has previously chopped and the bay leaf |
Meryem Beyza STEP 7 : When cooked, remove the cod and let it cool |
SEMA AYTEMUR |
Sümeyra : STEP 12 : Turn on the stove on medium heat and stir until the onion and garlic are browned |
Esra STEP 17 : Bake in the oven until it is fried and turns brick-red color on top. |
AHMET YALCINTAS |
Beyzanur STEP 3 : 2 cloves of garlic - 1 bay leaf - olive oil - 1 kg frozen diced potatoes - 400 Ml. of cream for cooking |
TEAM 3 TURKEY (CHILBIR)
DUDU OZLEM TEMIZEL ZENGIN |
Ayşe (Step 1) Welcome! Today we are going to make one of the famous Turkish traditional meals. |
Seher . (Step 15) Put the meal on a service plate |
SABINA IMANOVA |
Nuray Namazlı (step 11) Remove the eggs from the water with a skimmer and put them on top of the yogurt sauce. |
Vahid Rzayev (step 12) Melt the butter in a pan, and add some ground sweet red pepper flakes |
MARIA VIANA |
Luís Pereira (Step 3) In Turkish called CHILBIR |
Carolina Oliveira (step 2) In English called “poached eggs d’orsay with yoghurt and melted butter” |
DEIMANTE JANKUNAITE |
Greta Džiaugytė (Step 4) It is usually eaten at breakfasts |
YUNUS EMRE YASADI |
İrem (Step 5) Let me explain the ingredients 1 clove of garlic milk, 4 tablespoons of vinegar, salt 2 eggs, 1 teaspoon ground sweet red pepper flakes, 100 grams yogurt, 2 tablespoons butter, 1 tomato and 1 cucumber to garnish |
Ecrin (Step 13) Pour the melted butter over the eggs |
BAHADIR ÇAKMAK |
Nidanur (Step 6) Bring two litres of water with 4 tablespoons of vinegar and a teaspoon of salt to boil. |
Emir Tuna (Step 14) Garnish the dish with sliced tomatoes and cucumbers. |
ISA GULERYUZ |
Atilla Osman (Step 7) Crack the eggs and pour them in a bowl. As soon as the water boils, you will add the eggs to the water. |
Ender (step 18) Enjoy your meal & how we say in Turkish Afiyet Olsun |
SAIBE BOREK |
Nurevşan (step 8) Leave the eggs to boil about four minutes until the egg white has turned solid |
Efe Turan (step 16) Serve with Turkish bread. |
SEMA AYTEMUR |
Nükte (step 17) Now CHILBIR is ready to serve. |
Gina (step 9) Crush the clove of garlic, mix it with a little salt, add some milk. |
AHMET YALCINTAS |
Habibe Nur (step 10) Mix all these mixtures with the yogurt and keep it in a warm place. |
TEAM 4 TURKEY (ALI NAZIK)
DUDU OZLEM TEMIZEL ZENGIN |
Zehra (STEP 3): INGREDIENTS 4 medium size eggplants - 200 gr small cube sized lamb meat - ½ teaspoon of black pepper - 2 teaspoons of salt - ½ glass of olive oil |
Meryem (STEP 4): 2 tablespoons of butter - 3 cloves of garlic - a bowl of yogurt - an onion - ½ bunch of parsley - a tbsp of tomato paste - a pinch of cumin, turmeric, red pepper flakes |
Rümeysa (Step 15): Spoon over the meat and top with chopped parsley. You can serve Ali Nazik with some bread and cold drink. |
SABINA IMANOVA |
Dilşad Məmmədəliyeva (Step 5): First of all, Drill the eggplants with a knife and roast them in the preheated oven for about 25 minutes. While roasting in the oven do not forget to turn them occasionally until they become soft and their skin is burnt. |
QuluzadGülnurə (Step 6): When the eggplants cool, peel and discard their burnt skin and place on a plate to drain their bitter juice. |
MARIA VIANA |
Tatiana Ferreira (Step 2): In English we say “Eggplant Puree With Yogurt And Meat” |
DEIMANTE JANKUNAITE |
Gabija Sabaliauskaitė (Step 8): In a medium pot, heat 2 tbsp of olive oil. |
YUNUS EMRE YASADI |
Yunus Emre (Step 13): Cover the pot. Simmer the meat gently for about 20 minutes until it tenders. |
BAHADIR ÇAKMAK |
Emirhan (Step 14): Before servicing, spread the eggplant mixture onto a serving platter. |
ISA GULERYUZ |
Tayyip (Step 16): Afiyet olsun. |
Ömürcan (Step 1): Hi everyone! Today we are going to make one of the famous traditional Turkish meals, Ali Nazik. |
SAIBE BOREK |
Filiz (Step 11): Add the tomato paste, pinch cumin, pinch turmeric, salt, black pepper and red pepper flakes. |
Zeynep Sıla (Step 10): Add 200 gram small cube sized meat, sauté with the onion for 5 minutes by mixing regularly. |
SEMA AYTEMUR |
Zeynep (Step 7): Chop the peeled eggplants and combine them with a bowl of yoghurt, salt, minced garlic, black pepper and 1 tbsp of olive oil and set aside. |
Tale (Step 12): Add half a glass of hot water. Stir them. Check the seasoning and turn the heat to low. |
AHMET YALCINTAS |
Halenur (Step 9): Put the chopped onion into the pot and sauté it for about 3 minutes over medium heat. |
TEAM 5 LITHUANIA (TINGINIES)
DUDU OZLEM TEMIZEL ZENGIN |
Zümra (Step 1. Hi! We’re in Lithuania now & going to make Lithuanian Lazy Cake) |
Erva (Step 8: Next, Melt the butter in a pot) |
SABINA IMANOVA |
Məryəm Həsənova (Step 16: Place the roll in the refrigerator for 4 hours) |
Ayla Cəfərzadə (Step 11 : And add unsweetened, sweetened cacao & condensed milk) |
MARIA VIANA |
Amanda Gomes (Step 9: and then add sugar and heat it over low heat) |
DEIMANTE JANKUNAITE |
Evelina Tumasaitė (Step 14: add cookies in the cocoa syrup, mix well & leave to cool down a bit) |
Milda Jurgelytė (Step 17: Leave it overnight & then slice the Tinginies. Refeição) |
YUNUS EMRE YASADI |
İrem (Step 3. 400 grams sweet crispy cookies, 400 grams sweetened condensed milk) |
Zeynep (Step 15: Lay down a plastic wrap on the table & Add cookies, with cocoa & form a roll ) |
BAHADIR ÇAKMAK |
Yasir (step 2. Our ingredients are easy to find in our kitchens.) |
ISA GULERYUZ |
İlknur (step 13: Take the pot off the heat and let it cool down a little) |
Elif (Step 7: Let’s start with breaking cookies into the ball, some are bigger and others are smaller) |
SAIBE BOREK |
İkbal (Step 4: 190 grams unsalted butter) |
Esra Ebrar (Step 12: Heat it up, stir it continually until the syrup has no clumps) |
SEMA AYTEMUR |
Hatice (Step 5: 2 spoonfuls of unsweetened cacao) |
Serap ( Step 10: Stir it until sugar dissolves. make sure it doesn’t start boiling) |
AHMET YALCINTAS |
Büşra (Step 6: 1 and a half spoonful of sweetened cacao and 1 spoonful of granuled sugar |
