IISS Mauro Perrone Castellaneta, Italy, Mr. Roberto Rocco 

 Visiting Apulia you won’t miss a Panzerotto

If you come to Apulia, you can’t know PANZEROTTO, typical finger food. A deep-fried pizza roll, filled with cheese and tomatoes. Its delicious taste is indescribable, when you eat it, you will understand what I say. Panzerotto must be eaten hot and with your finger, after the first bite certainly you will have to blow inside of it and pay attention that the filling doesn’t fall.

RECIPE

Ingredients for about 30 Panzerotti

For the dough

– 500g 00-type flour

– Half a cube of yeast

– 190 ml of water 

– Salt

– Sugar

– oil to fry

For the filling

– 100g mozzarella chopped

– tomato sauce

– Salt

The goal is to prepare a firm dough that must then be left to rise for 3 hours, covered with a cloth. After 3 hours, from the dough make about 30 balls and let them rise for another hour. Then work each ball of dough until it forms the shape of a small pizza, finally place the filling in the middle.

Very important: be careful not to overfill the Panzerotti because this could cause the dough to break during frying and the filling coming out.

To seal Panzerotti, press the dough with your fingers to form a sort of edge, this will prevent the filling from pouring into the pan.

Now, panzerotti are ready to fry, turn them over frequently in the pan and you will obtain a perfect golden-fried panzerotto.

Edited by Loredana Benedetto

Raziye Çetin Dinar Yavuz Sultan Selim Andolu Lisesi surprising customs ''Aşure''

 There are many rumors about the events believed to have taken place in Muharram, known as the month of Ashura. The most common of these are; The landing of Noah's ark, Hz. The acceptance of Adam's repentance on this day, Hz. It is Abraham's saving from fire.

On this day, there is dynamism in the markets. Wheat is the most demanded grain crop. Chickpeas, corn, rice, walnuts, raisins and dried apricots have also taken their places on the shelves. The old tradition continues for centuries. Ashura is boiled on the stoves. According to Islam, it is a great reward to spend money for Ashura dessert. Troublesome to prepare, excellent taste. There are dozens of different ingredients in Aşure, they both create a common flavor and preserve their differences, they are not assimilated.

 In Turkish society; elderly according to tradition or

the right of those who need to be respected

the top of your hand first to the lip and then to the forehead

It is the act of taking away.

The person whose hand is kissed says to express his good wishes «Those who kiss hands

get a lot ”word is widely used.The elder of the family, whose hand is kissed, gives gifts to the little ones.

Dr.Ioan Meșotă National College

 Mărțișor- A Romanian Spring Tradition

Mărțișor is an old tradition celebrated all over Romania every year, on March 1st. The name Mărțișor is a diminutive of March (Martie in Romanian). It is believed that the person who wears the red and white string would enjoy a prosperous and healthy year.

Not long ago, in the countryside, people used to celebrate the Mărțișor by hanging a red and white string at their the gate, window, cattle's horn and shed to protect them against evil spirits and to invoke nature's regenerative power.

In eastern Romania (Moldova and Bucovina), the red and white string was complemented with a small  gold or silver  coin. After wearing the coin for twelve days, the women would buy fresh cheese with it hoping that their skin would be healthy and beautiful the entire year.

According to archaeological research, the Mărțișor traces its history back to  more than 8,000 years. Some ethnologists believe that the Mărțișor celebration has Roman origins, others support the theory that it is an old Dacian tradition.

In ancient Rome, the New Year was celebrated on the 1st of March. March ('Martius') was named in the honour of the god Mars. Mars was not only the god of war, but also the god of agriculture, which contributes to the rebirth of vegetation.

The Dacians also celebrated the New Year on the first day of March. Ample spring celebrations were dedicated to this event.

Back in the old times, Mărțișoare were made of small river pebbles, coloured in white and red, strung on a thread and worn around the neck. They were worn to bring good luck and good weather, from March 1 until the first trees would bloom. When the first trees blossomed, the Mărțișor was hanged on tree branches.

Nowadays, on March 1, Romanians buy silky red-white threads (șnur) tied into a bow to which a small trinket is attached and offer them to their (female) family members, friends and colleagues to show friendship, respect or admiration.

This symbol, recently included in the UNESCO heritage, was a source of inspiration to composers as well 

In case you want to create your own mărțișor, here is a tutorial

   

        One of our wedding traditions:Turkish Henna Night

 (Prepared by Şule D. Tes-İş Adapazarı Anatolian High School /Senem Sönmez)

       Arranging "Henna Night" is one of our wedding traditions.It  is arranged one day or a few days before the wedding.

                   

                            (Photo taken by Şule )

 

       On the day the henna will be applied, a flag is hung in the girl's house. Hanging the flag means that the wedding has begun. Henna to be applied to the bride is taken by the boy's family. Most of the time the cookies are sent to the bride’s house  before  henna  night. They may also  be  taken on the way while going to bride’s home on the day of  henna night . Cookies, sweets, henna buns or henna halva are available. Those coming from the boy's house are welcomed and hosted at the girl's home.

      In the evening  the bride first wears an elegant dress, but before the henna is applied, she changes and wears a velvet-like caftan-type garment called "Bindallı".It is a very beautiful ornamented traditional dress. The bride's head is covered with a red veil.Meanwhile in a silver or copper bowl, henna is prepared  by a girl.The girl/woman should be someone who has never separated from her parents.

                             

                                   "Bindallı" worn at henna night

                                    (References: www.ceyyiz.com)

      When it is ready, the henna, brought by the male side, is put in a tray and decorated with candles. Young girls are given a candle to put  inside their hands. They hold the candles  in a row on the right and left sides and the bride and groom come through the row under the  candles held by the girls.A chair is put in the middle of the hall.The bride and the groom sit on their  chairs.The henna songs called yakim are sung. The aim is to create an emotional environment and thus make the bride cry. When henna is applied on the bride's hand, the bride does not open her hand at once.(as she expects a kind of gift –gold- from the groom’s family).Here people say  "The bride does not open her hand ... The bride does not open her hand " When she receives her gift –most of the time gold-  henna is applied to the hands of the bride on her palm.She wears gloves and waits for some time till it is completely applied on the skin. Henna  can be applied to the groom as well. He also wears gloves.

         When henna is being applied to bride&groom

      After applying henna, the night  goes on with  dances and songs and of course with delicious traditional sweets/nuts/cookies.

                     

   

         

Romanian Christmas Sweet Bread-Cozonac

 Lacramioara Fira -Seminarul Teologic Ortodox,,Sf. Ioan Gura de Aur'' Husi-Romania

                                         Romania Christmas 

                             Sweet Bread-Cozonac

It’s that time of the year when people all around the country are baking this delicious dessert which is traditionally served during Christmas or Easter – it’s called cozonac, and it’s one of the most delicious brioche-like sweet breads that you’ll ever taste!

Cozonac is a sweet bread which contains milk, yeast, eggs, sugar, butter, oil and salt, which are mixed together and allowed to rise before baking. Depending on the region, Romanian cozonac is filled with raisins, Turkish delight, nuts, poppy seed cream, and can be braided in 2 or even 3.

A Romanian Christmas table is simply not complete without this delicious dessert – a hand-kneaded sweet bread with a chopped nuts and cocoa cream, which can be enhanced with raisins and Turkish delight bits. This is how I always make it, I like to add as much ingredients in the filling as I can.

 

Ingredients:

For 2 cozonaci

Dough

1 kg flour

50 g fresh yeast

500 ml milk

350 g sugar

1 vanilla bean

100 g butter at room temperature

100 ml sunflower oil

5 egg yolks

1 teaspoon salt

Zest from one lemon and one orange

Filling

400 g finely chopped walnuts

5 egg whites

5 tablespoons sugar

3 tablespoons cocoa

Raisins

Turkish delight

An extra egg and a bit of milk for brushing

Directions

1. Sift the flour 3 times. This is an important step, so don’t skip it.
2. Warm the milk along with the sugar and the vanilla bean seeds, adding the entire vanilla bean to the milk as well. The milk should just be warm when you try it with your finger, not hot!
3. Use a fork to dissolve the fresh yeast with 3-4 tablespoons of the warm milk.
4. In a bowl, where you previously put the flour, make a whole in the center and add the yeast mixture. Sprinkle a bit of flour on top and leave it like that for 10 to 15 minutes, until the yeast makes bubbles.
5. Mix the egg yolks with the lemon zest, orange zest and salt.
6. Put the egg yolk mixture in the bowl with the flour, but not directly over the yeast. The salt in the mixture can kill the yeast.
7. Add the vanilla-flavored milk and start mixing with a spoon.
8. Mix the butter and oil in a separate, small bowl.
9. When all the ingredients are well-combined, start kneading the dough, while continuously dipping your hands in the butter and oil mixture and gradually adding it to the dough. You have to knead for at least half an hour.
10. After half an hour, cover the bowl with cling film and leave it in a warm place to rise, for 1 ½ hours.
11. Meanwhile, make the filling. Beat the egg whites with the sugar and add the finely chopped walnuts and the cocoa.
12. After the dough has risen, split it into 4 equal balls.
13. Take each ball and spread it with your hands in a rectangular form on an oiled working surface.
14. Spread ¼ of the mixture over each rolled dough ball, then spread some raisins and Turkish delight bits, and then roll it up.
15. Repeat with the three remaining dough balls.
16. Now, put two rolls over each other in an X form, and start braiding from the middle toward the ends.
17. Place the sweet breads in two buttered loaf pans topped with baking paper. Leave them to rise until doubled in size.
18. Preheat the oven to 180°
19. Place the loaves in the oven and bake for 40-50 minutes. Make sure you don’t open the oven during the first 20 minutes. After this time, you can cover them anytime with aluminum foil, so they don’t become too brown. Check if they’re done by inserting a toothpick into the center – if it comes out clean, the sweet breads are ready. It took 50 minutes for mine to be ready, but it depends on your oven.
20. When the sweet breads are ready, let them cool completely in their loaf pans, then cut them into slices and serve.

Presentation made by Maria O. and Dana Z. and their mothers😍

IISS Mauro Perrone Castellaneta, Italy, Mr. Roberto Rocco 

  APULIAN TRADITIONS AROUND THE TABLE

If you are lucky enough to be invited to lunch or dinner by an Apulian person,

never refuse. Anything put on the plate must be accepted and at the end of a

course, especially a pasta course, you have to make the "scarpetta".

The dilemma of the "scarpetta" (little shoe) which is an all-Italian expression

and cannot be translated into other languages, brings back to the greedy

habit of collecting the sauce left on the plate with a piece of bread.

But the etiquette puts a spoke in the wheel, because it is an unprofessional

action. Although many do not give up the shoe to prolong the pleasure of

the dish just eaten. Even the chefs appreciate the gesture of the shoe

because it is a sign of having liked the dish.

Making the shoe is a nice expression that finds its origin in the dialects of southern Italy.

Actually there are two origins: one is a sort of metaphor and compares the

shoe that is worn to the bread that passes on the plate. As the shoe crawls on

the ground and collects what it finds, the same way is done with the morsel of

bread that collects the sauce. The second origin, on the other hand, refers to the

word “scarsetta”, or poverty, which many years ago forced people to be satisfied

with what was there, usually very little and therefore cleaned up the plate because

there was hunger.

And it is rude to get up from the table. You only have to get up when you

have finished eating. Dinner is between 7:30 pm and 9:00 pm, but also

later. Never show up or arrive at the restaurant as early as 6pm.

At 6pm you can have the inevitable aperitif with friends at the bar with

a spritz and some snacks (olives, taralli, peanuts ...) 

Last not least, pizza must be eaten with your hands and not with

cutlery, in fact even when an Italian uses cutlery he is asked "Aren't you Italian?"

edited by DOMENICA MANSUETO

Al- Shmeasany Al -Gharby School -Jordanian Mansaf

 

  Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yoghurt served with rice . It is a popular dish in Jordan . It is often eaten on Fridays as well as at any big gathering from    weddings to funerals

 Ingredientsl

Jameed 

lamb with nones 

rice 

yoghurt 

Almonds  

 Recipe 

 Cook the  rice 

Heat vegetable oil in a pan . Add nuts and almonds and cook them until they are done. 

Place Jameed along with its water in a mixer and blend it until smooth  

Mix Jameed with plain yoghurt and cook over medium heat 

cook the meat until it is done  

when the meat is done transfer it to the yoghurt mixture and pour them over the half of the meat broth and cook for about 10 minutes 

To serve place the markouk bread on a serving dish and pour over the remaining meat broth. Spread the rice over the bread .Put the meat pieces on the top of the rice . Then garnish with roasted almonds .Pour the cooked yoghurt left in deep serving bowl on the side

 

Jordan _ Saidyeh Secondary School

Jordan's Winter Customs and Traditions (part 3)

Winter Drinks 

Because of the cold weather in winter, people prefer to drink hot drinks because it increases the feeling of warmth and also because of its delicious taste and one of the most important traditional drinks in our country:

1- Arabic coffee (the most traditional drink of all times and all occasions)

2- Tea (many people prefer to add a certain taste (a little of it) to tea such as cardamom, mint and almirimih( Salvia officinalis)).

3- Yellow tea or herbal teasuch as thyme, chamomile, anise, cumin, mint, almirimih( Salvia officinalis), cinnamon and others.

4- Sahlab Drink(a drink made from milk, Corn Starch, sugar and decorated with cinnamon, walnuts and raisins).

 

                        

                                                                                                                                             

   https://youtu.be/H4eFJQQVtFQ      https://youtu.be/7BmOYKvuLZ8                                                                                                                 

Another tradition. 

 One of the habits that people like in winter is to light a fire next to the house or in an area away from home, sitting around with family or friends and making tea or coffee and drinking them outside the house.

                       

https://youtu.be/z_PMxH-YbY0

https://youtu.be/_hxudbxI9_o

Jordan _ Saidyeh Secondary School

 

 Jordan's Winter Customs and Traditions (part 2)

With the entry of winter, many Jordanian families tend to acquire a heating device that has good specifications and warms in the cold of the harsh winter, some use a heater powered by gas, Kerosene, diesel or electricity or firewood.

It is a fireplace made of metal often the shape of a rectangle or a square has a door of heat-resistant glass or metal, and through this door put firewood inside it and also has openings to ventilate and can close these openings or open them when needed.

The Firewood heater  has become a demand for many, even some families that build a new house allocate a place within the establishment of the house because this type of heater is characterized by the amount of heat emitted by it, making the place very warm even if this place is very wide.

It also features that it suits the economic situation of most people, the cost of lighting them compared to other types of heaters is the least, because they depend mainly on firewood and some are used to ignite them material called peat (which is the remnants of olive fruits and seeds that come out of the press after the olive age is formed and dried in a certain way so that it can be used as fuel for the heater)

Also can be used for cooking because of its shape and high temperature and the whole family can sit around this fireplace so there is a beautiful family atmosphere full of love and warmth.

                                         https://youtu.be/8Se9_rsrqIc