Our International

Cookbook
by Erasmus+ Students
of

Belgium,
Croatia,
North Macedonia,
Poland,
Portugal
and Turkey.

DIGital CULTURal heritagE!

Erasmus+
Belgian cuisine

Brussels Waffles

For approximately 30 waffles:

 1/2 kg all-purpose flour

 5 eggs, separated
 3/4 l milk
 250 g butter, melted and cooled to lukewarm
 32.5 g active dry yeast
 a pinch of salt
 2 packets vanilla sugar

1. Set aside a small bowl of milk.

2. In a large bowl, whisk together the egg yolks, flour, rest of milk, melted butter, vanilla sugar and salt.
3. Heat the small bowl of milk (lukewarm) and dissolve yeast. Stir well. Let stand until foamy, about 10 minutes.
Stir the yeast mixture into the batter.
4. Beat the egg whites until they form soft peaks, gently fold into the batter.
5. Cover the large bowl with a clean cloth and let rise the batter in a warm place until doubled in volume, about
1 hour.
6. Bake your waffles using a waffle iron with large holes. Preheat the waffle iron. Brush it with oil. Spoon a
small ladle of batter inside the edges of the iron. Close the lid and turn the waffle iron over in order for the
batter to spread evenly in both parts.
7. Bake until steam no longer escapes from the iron. After a few minutes, the waffle is golden brown. Serve
immediately.
 Flemish Beef Stew

For 4 dishes:

 1 kg stew meat cut to medium sized cubes

 100 ml dark beer originally “Rodenbach” beer
 2 medium sized onions
 1-2 slices dark brown bread
 2 tablespoons yellow or Dijon mustard
 2 tablespoons dark brown sugar
 1 clove
 2 laurel bay leaves
 1 clove garlic
 2-3 sprigs of thyme
 1 tablespoon oil
 balsamic vinegar
 salt & pepper

1. Take a big pot with a thick base. Wash the stew meat and remove from tendons. Cut the onions into not too
thin slices, mince the garlic cloves.
2. Add butter to a frying pan and fry the meat chunks until browned. Add the onion now.
3. Fill the herbs and spices into a tea egg so you can easily remove them at the end. Add the dark beer and all
the spices to the pot.
4. Cover the pot and let it simmer on low heat 2 – 3 hours until the meat is tender.
5. Uncover the pot, add the mustard and place the slices of bread on top of the dish. Let it simmer until the
desired thickness of the stew is reached. The bread will slowly dissolve and thicken the dish.
6. Add the vinegar and season to taste with salt and pepper.
7. Serve with fries.
How the make typical Belgian fries? Take a look at the following page!
 Belgian Fries

For 4 dishes:

 1.75 kilos waxy potatoes

 1.5l corn oil (or any other flavorless vegetable oil)
 salt
 mayonnaise (to serve)

1. Peel and rinse the potatoes. Then use a chopping board. Start by cutting your potatoes lengthwise (make
sure your discs are not too thick), then slice the discs into fries of roughly the same thickness.
2. Meanwhile, bring a large pot of water to a boil and fill another pot with ice water.
3. Once the water comes to a boil, add a teaspoon of salt. Add one big slotted spoon worth of raw
fries to the boiling water and blanch them for 5 minutes. Remove with the slotted spoon and dunk
into the ice water bath before putting them on a clean dish cloth/kitchen towel. Pat them dry.
Repeat until your entire batch of raw fries has been blanched.
4. Frying happens in two stages.
a. Pre-frying: heat 1 litre of the oil until it reaches 150°C and start frying in small batches (one
heaped slotted spoon at a time) for 6 minutes each. After pre-frying, put the fries in a bowl
with some kitchen roll to draw out the excess oil. Your fries will start to look yellow at this
stage but not golden yet.
b. As soon as your fries have been pre-fried, it’s time to turn up the heat. Add the remaining
0.5 litre of oil to the hot oil and heat it up until it reaches at least 180°C. Fry in batches (6
minutes per batch) until nice and golden. When you take them out of the oil, you’ll notice
straight away whether they’re crispy or not.
5. Transfer to a bowl with some kitchen roll and add a pinch of salt.
6. Serve with a good dollop of mayonnaise.
Croatian cuisine
Knedle / Dumplings
1. Peel the potatoes, cut into cubes and cook for about half an hour until softened. Mash the boiled potatoes
into a puree.

2. Poor some flour on the work surface and add the hot puree. Lightly mix the flour and the potatoes with a fork.
Cool the potatoes then add the other ingredients. Then add the egg, sugar, salt and knead a smooth dough. If
the dough seems to be soft, add more flour.

3. Flour the work surface and roll out the dough to 1 cm thick. Cut with a knife dough into squares and add one
plum to each. When you have added the plums, gather the ends of the dough and press so that the plums
stay inside the dumplings.

4. Put the finished dumplings in boiling water, to which you have added a little oil. Dumplings are ready when
they surface.
5. The bread crumbs topping is done by frying in hot oil until they get a golden brown color. Pour the topping
over the finished dumplings. Add some cream if you wish and eat while it is hot.

Video:

https://youtu.be/71gm-PWDLIk
 Mađarica

Mađarica is a traditional cake in eastern Croatia. It has been around for many years and everyone loves to
eat it.

Prep: 30 mins
Cook: 1 hr 20 mins
Additional: 1 hr
Total: 2 hrs 50 mins
Servings: 16

Ingredients
CRUSTS: FILLING:
2 eggs 1 liter milk
200 grams sugar 250 grams sugar
0.2 liter cream 8 tablespoons flour

1 teaspoon baking soda 6 tablespoons cocoa

600 grams flour 32 grams vanilla sugar
1 tablespoon lard 250 grams butter
(TOTAL- 6 crusts)
CHOCOLATE GLAZE:
150 grams dark chocolate
70 grams butter

2 tablespoon sunflower oil

DIRECTIONS
Step 1 (CRUSTS) In a big plastic bowl break 2 eggs, add 200 grams sugar, 0.2 liter cream, 1 teaspoon baking
soda, 1 tablespoon lard and mix it all up.
Step 2 Gradually add the flour into the mixture until it becomes a dough. After that the dough should be
put in a fridge for 1 hr.
Step 3 An oven should be preheated on 150 degrees. After that you need to halve the dough on 6 parts.
Step 4 Each part needs to be rolled out so that each side of the square dough is 30 cm. Bake each crust for
10 minutes on the bottom of a baking tray.
Step 5 (FILLING) Put 0.8 liter milk to boil. In a big plastic bowl add 250 grams sugar, 8 tablespoons flour, 6
tablespoons cocoa, 32 grams vanilla sugar and 0.2 liter milk then mix it all up. Then you need to reduce the
heat and add the ingredients from the plastic bowl.
Step 6 Put the mixture from the plastic bowl and 250 grams butter in the 0.8 liter milk and boil until it
thickens. After it thickens, add 2 big rakes of the filling on the first crust and smear all over the crust. Then
repeat the process by placing the crusts on top of each other except the last crust.
Step 7 Smear chocolate glaze on the last crust. On low heat melt 150 grams dark chocolate, 70 grams
butter and 2 tablespoons sunflower oil.
Step 8 Leave the cake at room temperature for 3 hr. After that leave it in the fridge overnight.

Video:
https://youtu.be/s8Cy48fBLog
 Supita
This dessert can be made from scratch since it’s easy to make. Usually it’s not for special
occasions but good for when guests come over.
Servings for 4 people Time: 40 minutes

Ingredients: 2 tsp of sugar

1 vanilla sugar (2 teaspoons)
3 teaspoons of baking powder
A few tablespoons of oil
1 liter of milk
½ kg of flour
3 eggs
A pinch of salt
Steps to Make it

1) Preheat the oven on 200 degrees C.

2) Get a large bowl, put the eggs and milk in it then mix it up with a hand
mixer.
3) Slowly add up the other ingredients while mixing
4) Get some oil and smear it over a big or (if you want it to be thinner), over a
small baking tray (if you want it to be thicker) to prevent from sticking to it.
5) Bake it for 30 minutes, serve with confectioners sugar or whatever you like,
and enjoy!
I usually eat this with cocoa powder or sour cream with sugar on top when I
crave something sweet and warm.

Video:
https://youtu.be/pLt6LuuTnqc
North Macedonian cuisine

Gravche (peas)
Ingredients
1 kg Beans
1 kg Boneless Beef
1 Onion
1 Spoon Flour
1.5 Spoon Pepper
1 clove Garlic
Salt, Vegeta, Parsley
Method of Preparation
Clean the beans well and put them in a pot of water from evening to morning to soak
In the morning, drain the water from the Beans and add another water, then put the pot to boil as soon as it
starts to boil, lower the temperature and let it boil for about an hour and a half by adding hot water, but if
there is not much water, it needs to be observed.
Cut the meat into pieces as desired.
Put a little oil in a saucepan to cover the bottom, then add the finely chopped Onion and Garlic, then
simmer until the onion starts to lighten, add the meat, then add salt and pepper and vegeta, then simmer
until the color of the meat changes, add a little water and let it simmer for an hour with the addition of
boiling water.
After an hour, add the beans to the Meat Pot and cook together for another half an hour.
Put oil in a pan and the previously finely chopped onion and make jam, you can find the recipe for jam also
on this blog, but to repeat it means that as soon as the onion starts to collect, first add a spoonful of flour
and stir, then add a spoonful. Pepper is taken out and stirred well, then it is added to the pan, it is stirred
well, then it is left to boil and checked for salt, and if desired, vegeta and salt are added.
Take a fireproof glass or earthenware pan and grease it with butter, then pour the beans in it and stir a little
to be evenly distributed, so place the pan in a preheated oven at 200 degrees and bake for half an hour,
then remove the pan with the beans.
Leave to cool for 15 to 20 minutes and you can serve from Beans on a baking sheet to lick which one tried
ROLLED CABAGE
NECESSARY INGREDIENTS:
1 head of sauerkraut
4 onions
2 leeks
3 small cups of rice
1 tablespoon red pepper
1 tablespoon large hot or sweet crushed pepper (bukovec)
salt, pepper, bay leaf, oil ..
PROCEDURE:
Fry the chopped onion and leek in oil, add the washed rice and fry at a medium temperature until the rice is
glazed. Season with salt, black pepper, sweet ground pepper and hot crushed pepper (who does not like
hot, can put sweet).
At the bottom of the dish in which the sarma will be baked, put a little oil, a little finely chopped cabbage
from the middle part, then arrange the sarma on it. It is better when the sarma is smaller, so cut the leaves
into smaller pieces and fill them with a flat spoon of filling.
Put 2-3 bay leaves on the sarma and put whole cabbage leaves on the sarma, so that they stay juicy
inside. Pour boiling water (about two fingers over the sarma), lightly grease the top, cover the dish with a lid
and place in the oven at 180 degrees to bake for about 3.5 to 4 hours. The oven rack should be placed
slightly lower than the middle.
RAVANIA
NECESSARY INGREDIENTS:
4 eggs
9 tablespoons sugar
9 tablespoons cold water
9 tablespoons semolina
9 tablespoons flour
1 baking powder
FOR SORBET:
500 ml of water
500 g sugar
2 vanilla sugar
PROCEDURE:
The sorbet is prepared first, because it has to cool before pouring over the hot cake. Bring the water and
sugar to a boil, then boil at a moderate temperature for about 10-15 minutes and add the vanilla before the
end. You can add a little lemon juice. Set aside and leave it to cool.
Beat the eggs until frothy with the gradual addition of 9 tablespoons of sugar. Knead well until the sugar
melts and the mixture turns white and frothy.
Then add 9 tablespoons of cold water and stir. Mix 9 tablespoons of semolina with 9 tablespoons of flour
and one baking powder on the side, then gradually add a tablespoon to the egg mixture and mix carefully to
keep it airy.
Pour the mixture into a medium-sized pan, previously greased with butter and floured (or just greased with
butter and sprayed with cold water, after which the water is drained). Bake in a preheated oven at 180
degrees until golden brown. Leave the baked cake to cool down for a few minutes, then while it is hot, pour
over the cooled sorbet. Leave it to soak well, then cool and serve.
Polish cuisine
Polish Potato Pancakes - Placki Ziemniaczane
Prep: 45 mins
Cook: 15 mins
Servings: 6 servings
Yield: 6 potato pancakes

Ingredients
 6 medium potatoes, peeled and finely grated
 1 medium onion, finely grated
 2 large eggs
 Kosher salt, to taste
 Freshly ground black pepper, to taste
 1/4 cup all-purpose flour, plus more as needed
 2/3 cup vegetable oil, for frying
 Granulated sugar, sour cream, or applesauce, for garnish
Steps to Make It

1. In a large mixing bowl, mix the potatoes, onion, eggs, salt, and pepper.
2. Add enough flour to bind the mixture together while leaving it somewhat thin.
3. In a large, heavy skillet set over medium-high heat, add vegetable oil to a depth of 1/4-
inch. Heat until hot, but not smoking.
4. Drop tablespoonfuls of potato mixture into the skillet and spread out to form a 3-inch
circle that's about 1/4-inch thick.
5. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick),
about 3 to 5 minutes. If needed, reduce the heat to medium to prevent burning.
6. Turn the pancake and fry the other side for 3 to 5 minutes or until golden brown and
crisp.
7. Drain on paper towels.
8. Serve with granulated sugar or sour cream and applesauce if desired.

By Polish students of School no. 1 in Bochnia

https://www.youtube.com/watch?v=bGHJEIRbqc4&t=1s
 Silesian Dumplings – Kluski Śląskie
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 15 dumplings

INGREDIENTS
2 large potatoes, peeled and diced
potato starch (1/4 volume of potatoes, see instructions)
1 egg
1/2 teaspoon salt
Steps to Make It

1. Cook the potatoes in boiling salted water, until tender

2. Drain thoroughly and mash or rice

3. Press the mashed potatoes into a bowl and smooth the top

4. Draw two lines on the top of the potatoes, dividing the mass into fourths

5. Scoop out 1/4 of the potatoes and fill this space with potato starch, return the
potatoes you just scooped out

6. Add egg and salt, stir until well combined

7. Roll a small amount of the mixture, about the size of a golf ball, in your hands until
smooth

8. Make an indentation with your thumb and continue smoothing the dumpling

9. Preparing a large pot of barely simmering salted water

10. Without overcrowding the pot, place dumplings in water with a slotted spoon

11. They will rise to the top after a few minutes, if a stubborn one or two stay on
the bottom, give them a gentle nudge, they may be stuck

12. Cook for 5 more minutes, remove with a slotted spoon

13. Top with with whatever wonderful creation you’re using

By Polish students of School no. 1 in Bochnia

https://www.youtube.com/watch?v=zmYiEFTTIQs
 Polish Breaded Pork Chop – Kotlet Schabowy

Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is
served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best
results.

Original recipe yields 2 servings

Ingredients
2 boneless pork chops
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 egg
5 tablespoons bread crumbs
2 tablespoons vegetable oil, or as needed
Steps to Make it

1. Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly

pound with the smooth side of a meat mallet, turning occasionally, until very thin.

Season with salt and pepper.

2. Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a

separate shallow bowl.

3. Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides.

Shake off excess coating.

4. Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden

brown, about 5 minutes per side.

By Polish students of School no. 1 in Bochnia

https://www.youtube.com/watch?v=N9wDFnO05uk&t=84s

https://www.youtube.com/watch?v=aqK7TVfUu6E
Portuguese cuisine
Bacalhau à Bras Traditional Recipe

How to prepare bacalhau à bras, one of the most famous Portuguese recipes: a traditional dish made with salt

cod, potatoes and eggs.

How to prepare a delicious Portuguese Bacalhau à Bras

Step01

To prepare the Portoguese Bacalhau à bras recipe, start having soaked the salt cod, then remove the skin and
bones, and break it apart with your hands.
Step02

Meanwhile, cut the potatoes into matchsticks by first cutting a small slice off the potato to give it a flat base,
then cutting the potato lengthwise into slices, which is then laid flat and cut into matchsticks. Cut the onion into
fine rings using a similar technique of first taking a thin slice off the side of the onion to keep it from rolling while
you cut the rings.

Step03

Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.

Step04

At the same time, in a deep pan, sweat the onions and garlic until golden, then add the pieces of salt cod, and
cook for a few minutes, until it soaks up the oil.

Step05

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper. Stir for a few
minutes, turning off the heat before the eggs solidify and become an omelette.

Step06

The bacalhau à bras has to be served hot, with parsley and black olives.
Pataniscas de Bacalhau – Salt Codfish Cakes

Did you know that there’s an old Portuguese saying?

“There are 365 recipes for Bacalhau – one for each day of the year.”

Try this easy and delicious recipe for Pataniscas (Salt Cod Fish Fritters). They are similar to clam fritters
made in New England but these are pan fried into a flat shape.

This recipe brings me back sweet memories of my dear mother who taught me how to make them when I
was a little girl. We would make these on Sunday mornings for family trips to the beach or during family
trips with a long driving distance. We’d stop half way into the trip at the roadside rest stops to enjoy
these along with good Portuguese cheese, presunto, bread, and Portuguese wine.

If you love Bacalhau you’ll love these. They’re so simple yet so good, the intense flavor of the Bacalhau,
combined with the sweetness of the onions and parsley in the batter gives this classic a taste, which
you’ll crave again and again. Serve them as an appetizer, or as a main dish. By the way, make extra
because they taste even better the next day! Enjoy!

https://www.youtube.com/watch?v=74CE-gnABKE
Cozido à Portuguesa (Portuguese Stew)

Ingredients

beef for cooking 200 g savoy cabbage 400 g

pork shoulder 200 g leek 1 pc.
chicken meat 300 g Potato 4 pc.
black pudding 1 pc. Turnip 2 pc.
smoked bacon 150 g Carrot 4 pcp.
Meat sausage 1 pc. Garlic 3 cloves

Preparation
Step 1 Wash the meats well and place them in a pressure cooker to cook for 25 minutes. Once cooked,
reserve the meats and the broth.
Step 2 Wash and cut into pieces the cabbage and the leek. Wash, peel and cut in half the potatoes,
turnips, carrots and garlic. Then place them in a pan.
Step 3 Add the previously cooked meat and cover half of it with water. The other half, with the meat
stock.
Step 4 Cook covered for 15 minutes, or until the vegetables are cooked.
Step 5 Remove the meats and cut them into pieces.
Step 6 Place the meats and vegetables on a wide platter and serve.
Step 7 We suggest that you serve with white rice cooked in the remaining cooking water.
Turkish cuisine
**TANTUNİ
Tantuni is a kind of dürüm (meat in a roll) from Mersin, though not everyone knows how to cook
and serve it. There is a place that does justice to tantuni, a dish thought by many to have come to us
from Turkmen culture.

A brief view of what tantuni really is might be helpful here. It is said that long ago, people
without much money would place meat cooked with lots of lung and fat into dürüm and eat it like this.
Over time, this dish turned into one loved by everyone, whether wealthy or poor. The hot pieces of
beef being prepared for tantuni have more fat and black pepper sprinkled over them as they are
cooking. The meat, which has been previously boiled, has more hot water added to it from time to
time as it cooks. The reason for the addition of more water is both to control the heat of the meat,
but also to create some steam in which the bread used to wrap up the tantuni can be softened. The
cooked meat, after being placed in the durum, has onions softened with sumac and parsley, as well as
tomatoes and lots of spices, added to it. And, of course, you must never forget the lemon and pickled
hot pepper that should be served up next to this.

Ingredients

 1 lbs beef or lamb, diced really tiny

 cooking oil
 salt
For onion salad

 2 onions
 1/2 bunch parsley, chopped
 olive oil
 a tomato, chopped
 salt
 sumac

Directions

1) Boil the lamb/beef pieces slightly. This will prevent it from hardening when you pan fry them in oil
later. Add some salt to the water if needed,

2) Finely chop the onion & parsley. Place them in a deep cup, add sumac & salt. Mix them by hand or a
good utensil. Sumac should get concentrated in one place,

3) Put some sunflower oil on a pan. Don’t fill it up, just a thin layer to cover the pan is adequate. Get a
glass of water and keep it next to your pan. Also get some ground hot red pepper ready,

4) Heat up the oil and add the meat. Just after a couple of minutes, add ground red pepper and keep
mixing,

5) This is important: When the oil gets too hot, it’ll splash around and will burn the meat. To prevent
that, add a splash of water in the pan. Some of it will vaporize instantly and will take out the extra
heat from the pan and the meat. This will keep the meat tender,

6) Around the time the remaining water in the pan is about to vaporize, cover the pan & the meat
with lavash as the bread.

7) Let it warm up a bit and turn down the heat,

Take out the lavash, place it on a plate. With a spoon take a little (not too much or it’ll be too thick of
a roll) meat, spread it along the lavash in a thin line,

9) Add your onion mix, some tomatoes, some salt and some crushed or ground pepper & roll tightly,

It sound challenging & long but each roll takes only 1-2 min to cook, especially if you get your meat in
smaller pieces. Too big and it’ll be hard to chew on.
**KISIR - Turkish Style Tabule Recipe
Although it is prepared differently in various regions, this recipe is specific to Eastern
Mediterranean area of Turkiye.

Ingredients

 1-cup fine grain, quality brand bulgur (cracked wheat),

 1 cup of hot water
 1 medium size yellow onion,
 1 clove of garlic,
 1/2 bunch Italian parsley,
 1/2 bunch fresh mint,
 1 tea spoon salt.
 1 table spoon Turkish pepper paste,
 2 table spoons Pomegranate sauce,
 1-table spoon lemon juice,
 1 table spoon olive oil
 2 medium size tomatoes,
 1 green chili pepper,
 1/2 bunch green onions
Directions

1) Place one cup bulgur into a deep dish and pour boiled water over it. Cover and let it sit to cool.

2) While bulgur is soaking and cooling, prepare other ingredients: dice onions, peppers, garlic,

parsley, peppermint and tomatoes.

3) Uncover the bulgur and stir it with wooden spoon to separate grains.

4) Add pepper paste, salt, garlic and diced yellow onions. Mix well.

5) Then add diced tomatoes, green onions, parsley, mint & pepper. Mix well.

6) Lastly add lemon juice, pomegranate paste and olive oil, mix and serve with lettuce.
** BATIRIK/BULGUR-PEPPER PATTIES

Ingredients

 3/4 cup uncooked fine bulgur

 2 1/4 cups finely chopped and peeled tomato
 1/2 cup coarsely grated onion
 1/4 cup coarsely grated green bell pepper
 1 teaspoon canned tomato puree
 3/4 cup shelled dry-roasted pistachios, finely ground
 1 tablespoon finely chopped fresh flat-leaf parsley
 2 teaspoons finely chopped fresh oregano
 1 teaspoon ground Aleppo pepper
 3/4 teaspoon fine sea salt
 Chopped fresh parsley (optional)

Directions

1) Combine first 5 ingredients in a large bowl; let stand 15 minutes.

2) Add pistachios and next 4 ingredients (through salt); mix well.
3) Press bulgur mixture into a (1/4-cup) dry measuring cup; unmold onto a platter.
4) Repeat with remaining bulgur mixture to form 12 patties total. Chill for 15 minutes; shape
each bulgur portion into a 2 1/2-inch patty.
5) Top with chopped parsley, if desired.
6) Wine note: A fresh, light dish of Bulgur-Pepper Patties (Batirik) makes a great match for a
lemony, green sauvignon blanc.