3 typical Spanish dishes

Although Badajoz, Cádiz and the Canary Islands are the areas of Spain where there is more tradition of Carnival, the truth is that this festival is celebrated throughout our geography with the development of typical delicious Carnival dishes. Do you want to know what they are?

For example, in Castile and León are typical Horejuelas, also known as ears, apricots and flakes, which are sweets made from eggs and flour very, very sweet. Irresistible!

In Galicia, the typical dish of Carnival is the filloas. Delicious! Stuffed with sweet as well as apple compote and salty.

And for the Canaries, special mention. There by this time are common the delicious tortillas of carnival that sometimes do with pumpkin and that are ... Uff, of infarction!

Frittelle, Italy

Zeppole or frittelle are traditional Italian Christmas Eve doughnuts which are essentially made from a sticky, flavored version of plain bread dough. There’s nothing plain about them once they’re ready: they’re incredibly delicious and light!

Chiacchiere, Italy

A crispy treat eaten throughout Italy during the Carnival season.

INGREDIENTS:
1 lb all-purpose flour
1 ½ oz confectioners sugar
2 eggs
1 ½ oz butter
½ cup milk
1 tablespoon Grappa
1 pinch salt
1 pinch baking soda
vanilla powder (or vanilla extract) to taste
frying oil, as needed
GARNISH
1 tablespoon confectioners sugar
PREPARATION:




Pour out the flour onto a flat work surface. Make a hole in the center and add the other ingredients in the center, except for the milk. Gradually add the milk as you begin to knead the dough.

Using your hands or an electric mixer, knead the dough until it is smooth, then cover in plastic wrap and let rest for 15 minutes.

Then, divide the dough into pieces and roll out the dough until 1/10 inch using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out diamonds or whatever shape you prefer.

Carnival cookies, Italy

INGREDIENTS:
Per 4 servings
7 oz Italian "00" flour or all-purpose flour
3 tablespoons potato starch
5 oz butter
3 ½ oz confectioners sugar
1 egg yolk
½ stick vanilla
PREPARATION:
Begin by removing the butter from the refrigerator and letting it sit at room temperature for at least 30 minutes to soften it.

Sift the flour, potato starch and powdered sugar. Then add the egg yolk and butter; work the dough with your hands until it is well mixed. Before the dough gets too even add the egg yolks and then keep working until it gets smooth.

Cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes. Then, remove from the refrigerator and roll out the dough using a rolling pin until about ½ inch thick.
Cut out cookies from the dough and place on a baking sheet lined with parchment paper.

Bake the cookies in a 350°F oven for 13 to 15 minutes.

CARNAVAL IN CEUTA, SPAIN

In Ceuta, the Carnival is a very celebrated celebration. The parties begin with a "mejilloná" where people go out to the street to eat mussels, drink and sing songs. A song contest is held with groups that are called "chirigotas".
Various parties are celebrated and the carnival is celebrated in the cabbages.
There is also a cavalcade where different groups dress up in different themes and the party ends with the burning of the sardine.

I Purciduzzi

I Purciduzzi, Italy

Hungarian Ribboned Carnival Doughnut (Farsangi Fánk)

Recipe
500 g all purpose flour, sifted (1.1 pound, 4 cups)
30 g fresh yeast (1.1 ounce)
6 egg yolks – room temperature
100 g of powdered sugar (1/2 cup)
3/4 stick of butter, melted, lukewarm
150 ml whole milk (2/3 cup)
Pinch of salt
2 tablespoons of rum
Zest of half a lemon
500 ml vegetable oil for frying the donuts

Hungarian Doughnut ribbons – Csörögefánk, forgácsfánk

Ingredients
(Makes about 25 pieces)

250 g ( ~2 cups) white pastry flour
150ml ( ~2/3 cup) sour cream
1 teaspoon of icing sugar
50 g (2 oz) butter (room temperature)
3 egg yolks
1 pinch of salt
For frying
sunflower or vegetable oil
To serve:
icing sugar, apricot jam

Csöröge-Donut of Transylvania/Romania

Ingredients: 2 eggs, 500 ml of milk, 3 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon of sodium bicarbonate, vanilla sugar, the zest from 1 lemon, 5 full tablespoons of sour cream, flour, frying oil and powdered sugar for icing.
They are most delicious if they are served warm, but they are very good when they are cold as well.

Hungarian Festive jellied meat – Kocsonya

The dish is savoury and eaten cold. The cooked meats nearly always pork, seldom fish, covered with aspic like gelatin.
Ingredients ( 6 portions)
1500 gram (3.3 lb) pork meat (pigs’ feet, tail, ears, head meat, skin)
1 pork hock, could be smoked
2 white onions, outer skin peeled and used in whole
6 cloves of garlic, cleaned of outer shell and left in whole
10 -15 pieces of whole black peppercorns
2 medium carrots, cleaned, halved or quartered
2 medium parsley root or 1-2 medium wedges of celery root, 1-2 celery stalks – all of these or what you can find
2 chilli peppers, whole
2-3 hard boiled eggs (optional)
cold water, enough for two inches covering the top of the meats in the cooking pot
salt to sprinkle the meat with and later to season the broth at the end, depending on taste and if salty smoked meats used at all

Tudela-Spain

In Navarre, the region where Tudela is located, There is no a special dish for Carnival. But in every celebration we have we do a huge barbecue with red sausages. That it is called "txitorrada" . Tudelan citizens gather in a square in the centre of the town to eat them . Delicious!!!

Thursday during Carnival

There is a special Thursday during the Carnival period all over Greece. According to this custom people grill meat over glowing charcoal. This happens everywhere. Even at schools!!! I will upload photos. We will celebrate it on Thursday 28th of February!

Tortas Fritas of Carnival (Murcia, Spain)

The " Tortas Fritas" is a tipical dessert from north of Región of Murcia. It is a dessert made with flour, egg and butter with a very fine taste that on winter evenings is ideal for a snack.
It is common, in the towns of the municipality of Cieza and other municipalities of the Northwest Murcia, to eat the fried cakes with hot chocolate during the Carnival.

Rufioi

Recipe of the Venetian tradition

Turkısh dessert :BAKLAVA

YILDIZTEPE İLKOKULU BAĞCILAR -İSTANBUL
Hatice YAVUZYILMAZ

BAKLAVA : is the most common dessert in ANATOLİA .It served all kind of holidays , tradional and special days. If you came Turkey you can tasted it every dessert shop.try it

2 eggs
200 ml milk
100 ml yoghurt
200 ml vegetable oil
1 tbs vinegar
A pinch of salt
1/2 packet of baking powder
1 kg flour

250 g butter

1 L water
800 g refined sugar
4-5 drops of lemon water

Hatice YAVUZYILMAZ YILDIZTEPE İLKOKULU /BAĞCILAR -İSTANBUL

Cabbage rolls, Transylvania, Romania

Is a typical meal of the Hungarian cuisine. To make this delicacies, you need the leaves of the sour cabbage and the steak, minced pork, rice, eggs, salt and pepper. We fill the leaves of the cabbage with the stuffing.

North Macedonia

Strumica Carnival
kadaif

BUÑUELOS DE VIENTO

Ingredients for the recipe Buñuelos de viento:
125 gr of flour
30 g of butter
1/4 l of water
40 gr of sugar
4 eggs
grated lemon half
Salt
olive oil
icing sugar to sprinkle
Preparation of the recipe of Buñuelos de viento:
Put water, butter, sugar, lemon zest and a pinch of salt in a saucepan. When it begins to boil, add the flour and stir until the dough does not stick.


let it cool. Incorporate the eggs and mix. Let the dough rest for 2 hours.

Put a pan with plenty of oil over low heat and when the oil is very hot, add a tablespoon of the dough. Add more spoonfuls little by little. Turn them around so that they turn brown on all sides.

When done, place them on absorbent paper to remove excess oil.

Place the fritters in a dish and sprinkle with icing sugar.

Carnival Lasagna

Carnival lasagna is a hearty and delicious single dish typical of southern Italy, which is usually cooked during the Carnival period, in particular on Tuesday or Thursday Grasso.

Carnival lasagna is a dish full of ingredients including mozzarella, scamorza, tomato sauce, eggs, meatballs, ricotta and obviously meat sauce.

The sauce that is used for this type of lasagna is cooked with many different pieces of meat and changes from family to family in the southern countries. In fact there are many versions of this sauce, just as it is represented in the movie "Saturday, Sunday and Monday" in which the customers of a butcher begin to discuss and then get to a real quarrel to affirm their recipe of meat sauce on those of the others.

Migliaccio

At Carnival every "cake" is worth but one of the carnival treats you must taste is certainly the milleccio, belonging to the tradition of Campania and its very ancient origins. The main ingredient is precisely millet: the flour obtained from this cereal was linked to the poor Neapolitan cuisine, where it was used in numerous preparations. Today it is generally used the semolina, cooked in a mixture of milk and butter and then mixed with other basic ingredients such as eggs, sugar and ricotta. So easy to prepare as unique for taste and consistency, the migliaccio will become one of your favorite desserts especially in these joyful and colorful festive occasions.
Bring it to the table and your guests will not resist: they will welcome it with a shower of streamers!

Tradycyjne "Oponki" - Zawiercie, Poland

Donuts “Oponki”
• Flour 2 glasses
• Margarine 15 dag
• 2 tbsp cream
• eggs 2 pcs
• egg yolk 1 pc
• yeast 5 dag
• milk 1 tbsp
• 1 tbsp spirit
• salt 1 pinch
• frying oil
• powdered sugar

Preparation

Rub the yeast with warm milk and sugar and allow it to rise. Mix all with the flour, margarine, sour cream, eggs, egg yolks and alcohol. Spread it out, then leave it to rise. Finish with a stamp, cut them in circles, fry to a golden color. Filter on paper. Sprinkle with powdered sugar. Smacznego !

Donuts

Donuts are traditionally prepared in Croatia at the time of carnival.
See the recipe in the video.
Note: Turn the titles on english on.

Carnival in Portugal

It depends on regions, but on the north of Portugal, it's usual to have pork and other meat in different recepies, with beans (Feijoada) or with wet beans in shells (Casulas)... and we have also some sweets: Filhoses de Carnaval, a fried pastry (also typical in Christmas time) and Malassadas, that are small cookies with honey (from Madeira Island). In the picture you can see the Filhoses de Carnaval.

Typical food in carnival

In Greece we have a special day called 'tsiknopempti' a special Thursday during the carnival period in which we grill meat,steaks,souvlaki and generally grilled meat. we drinl wine and celebrate

1rst Kindergarten of Kalloni Lesvos Greece

Carnival disches of Lesvos island

CARNIVAL FOOD IN GREECE

Sütlaç,Turkey

Easy delicious milk and rice

Greek Souvlaki - Ingredients

Ingredients
2 pork tenderloins – 800 g total
1 medium onion
4 sprigs of rosemary
3 sprigs of thyme
2 cloves of garlic, whole or crushed
5 tablespoons olive oil
5 tablespoons white wine vinegar and extra 5 tablespoons for the skewer's marinade
coarse salt
pepper
wooden skewers to serve or stainless steel skewers
To serve

pita bread
2 medium tomatoes, cut into 8 wedges
tzatziki sauce

Greek Souvlaki - Method

Read about the method of cooking souvlaki clicking on the link!

Galaktoboureko

This is Aki’s version of one of the all-time favorite traditional Greek desserts called “Galaktoboureko”! A creamy custard made from semolina, wrapped in sheets of phyllo and soaked in syrup! It is actually a very fresh and delicate tasting sweet that you will love!

To see the recipe check this link:
https://akispetretzikis.com/en/categories/glyka/to-galaktompoyreko-toy-akh

Greek Honey Dumplings

Ingredients
For dumplings:

200 g all-purpose flour
50 g cornstarch
1 package active dry yeast
pinch of salt
1 tablespoon honey
280 g lukewarm water
oil, for frying
For syrup and serving:

250 g water
200 g granulated sugar
1 slice of lemon
1 tablespoon honey
sesame seeds, toasted
ground cinnamon

To follow the recipe click on this link:
https://akispetretzikis.com/en/categories/glyka/loykoymades

Greek-Style Ribeye Steaks Recipe

Ingredients

1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 beef ribeye steaks (1-1/2 inches thick)
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon sliced ripe olives
Directions

In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.

Extremadura: Sopa de antruejo

Bread-based soups are characteristic in Extremadura. The Soup of Antruejo-with knuckle, chorizo, boiled eggs, onion and bread-is usually eaten on Sundays of Carnival, especially in Aceuchal (Badajoz). Do not think of the typical spoon soup as it is presented in layers simulating a kind of lasagna.

Profiteroles, Spain

CEIP Ciudad de Mérida

PERRUNILLAS in Extremadura

In our region there are some typical cakes called "perrunillas". They are cooked in different occasions of the year but mostly during winter and autumn time and they are eaten with hot drinks.
I attach you a video to explain how to cook them. In every house children can help to cook it because it's really easy. I hope you enjoy it!

Pestiños de Extremadura (Montijo)

The pestiño is a sweet of Easter typical of Extremadura and other areas of Spain. It is made with flour dough, fried in olive oil and passed through honey.

The dough is usually flavored with sesame. Its size and shape are variable, although it is usually a square of mass with two opposite corners folded towards the center. One of its optional ingredients is the matalaúva (also called aniseed grain).

They are also made with sugar, as an alternative to honey.

Specifically the sweets in this photo have been made by the mother of one of the children in our class for us to taste.

Traditional Carnival dishes in Extremadura

Our pupils Alba, Andrea, Paula and Julia have made a research work on the desserts and typical dishes of Extremadura during the celebration of the Carnival. In the section of materials and files you have the presentation that you can download.

Typical recipes of Extremadura

Ariadna and Claudia have made a presentation with typical recipes of our Autonomous Community: Extremadura.

Our Carnival Doughnut - Romania, Dănești

Farsangi fánk/pánkó