ESGRTRIT

This project has been funded with support from the European Commission. This publication reflects the views only of the

author, and the Commission cannot be held responsible for any use which may be made of the information contained therein

more info:www.agenziagiovani.it

www.yap.itwww.mediterraneandiet2.blogspot.com

This cookbook is the outcome of the project “Mediterranean Diet” promoted by Yap Italia, De Amicitia, Elix, Gençtur and the municipality of San Giorgio a Cremano (NAPOLI). The project was financed by the Programme Youth in Action of the European Commission.

The “Mediterranean Diet” is a youth exchange project (action 1.1) involving 20 people from 4 different countries: Italy, Greece, Spain and Turkey. The exchange took place in San Giorgio a Cremano (NA) from May 03th to May 12th 2013. The main idea of the exchange was intercultural learning through food and eating habits, reflecting upon the connection between the way you eat and the way you feel. Participants had the opportunity to identify the differences and the similarities among traditional food cultures of four Mediterranean countries.

The activities involved sharing one’s own food cultures with the others, getting to know the similarities and the differences of every country’s culture: through workshops and non-formal education activities, the participants discovered more about the other countries, in order to eliminate the barriers and the prejudices among them. The participants were also involved in inter-generational activities by meeting the elderly people of San Giorgio a Cremano and sharing traditional food cultures of their own grandparents. The food was the basic instrument for this exchange of experiences.

Introductıon

Another aim of the project was to rediscover the wholesome traditions, focusing on the use of local products from an ecological point of view too. The choice of these products has a close relation with the carbon’s emissions: in fact, the energetic resources consumed are lower than the one used for the products that come from far places. We maintain that the use of local products, indeed, might be convenient due to the reduced consumption of energetic resources that it generates.

The cookbook that you are reading includes recipes written by all the participants involved in the project. Moreover, special emphasis is given on recipes, made with leftovers food. The last part of the cookbook is dedicated to the food glossary that contains information about the ingredients that were used in recipes.Finally, the cookbook has been already uploaded on a web platform where the participants will able to share contents after the exchange, thus ensuring a follow-up of the experience.

In the first part we had some interviews with the participants of the project by asking questions related to their eating habits and ideas of Mediterranean diet. They were asked to express their preferences about local and imported products, the time they spend for cooking and the differences between the way you cook nowadays and the way your grandparents used to.In the second part we asked questions to the local people about their interest in using local products, their affords to teach their children the traditional ways of cooking and eating habits to avoid the consumption of junk food.

Moreover, senior people from AGAPE (association that works with disabled) were asked if they are aware of the waste of food and have any recipes which are prepared with leftovers.

On the last day of the project the outcomes were presented during the final event that took place ın Villa Bruno, San Giorgio a Cremano, on 11th May 2013

Recıpes

-1,5 cup of black-eyed peas-8 black olives-2 tablespoons parsley-2 tomatoes-½ green pepper-1 green onion-½ cup of olive oil -3 tablespoons lemon juice-Salt, pepper

Put the black-eyed peas in water for 2 hours. Strain them, boil them for 5 minutes, strain again and boil them with some salt until they are cooked. Strain them again. Chop all the vegetables and add them in a big bowl with the beans.Mix oil, lemon juice and some salt in a cup and add it to the bowl of the salad. Stir well, put it in the fringe for a while and then serve.

Mavromatıka Salad ~4 people~

S A L A D ~ ~ ~ ~ ~ ~ ~ ~

GR

-1 lb pickled grape leaves, pickled in brine then washed and drained-4 medium onions, diced-2 cups rice -1 cup flat leaf parsley, chopped finely-1/2 cup olive oil-1/3 cup pine nuts-1/4 cup dried currant-dried mint, ground cinnamon, black pepper, salt

Dice the onions and sauté with olive oil.Add the pine nuts and sauté for 5 more minutes.Add rice and stir constantly for 5-10 minutesAdd the spices After another quick stir, add boiling water and simmer on low medium heat for 15-20 minutes. Put a spoonful of the cooled mixture in the centre of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. As the final step, spread a layer of vine leaves on the bottom of a large pot. Lay all your sarmas side by side and tuck very tightly.Transfer the remaining olive oil, and 2 cups of boiling water, cover with a plate upside down.Reduce the heat to medium low and simmer until all the water is absorbed.Transfer to your serving dish and let cool.

Sarma~4 people~

V E G E T A B L E ~ ~ ~ ~

TR

- 250 gr flour 00- 12 gr brewer’s yeast- 125 gr water- 25 gr olive oil- 5 gr salt- 700 ml tomato sauce- 600 gr mozzarella- 12 leaves of fresh basil

Put flour on a table like a circle with salt. Put in the center the brewer’s yeast dissolved with warm water. Mix and mash it quickly to obtain a soft paste. Make it like a loaf and let it rise in a bowl with a cloth above for three hours. When it has grown, flatten with hand and mix it with a rolling pin. Put it in an oily pan. Add tomato sauce, olive oil and mozzarella on the paste. Bake it in a hot oven for 15 minutes at 250°. When it is ready, put the fresh basil on the pizza.

Pızza Margherıta~4 people~

V E G E T A B L E ~ ~ ~ ~

IT

- 1.5 lb stale bread, preferably a round candeal orhogaza- 8 oz water (approximately)- 6-8 cloves of garlic- 6 oz virgin olive oil- 1/2 tsp Spanish paprika- Salt

Use 1-2 days stale bread, cut it in thin slices or cubes and sprinkle it with water. The bread should be moist, but not soaking wet. Cover with a clean tea towel and allow to sit for 20 minutes.Pour the olive oil into a medium size frying pan, add the garlic cloves, let the oil take their flavor and remove them.Add the bread and stir constantly. The bread should eventually break down, then clump into small balls, fried and toasty on the outside and soft on the inside.

Mıgas (left over)

~4 people~

V E G E T A B L E ~ ~ ~ ~

ES

- 8 ripe tomatoes- 1 green pepper- 3 garlic cloves- 2 slices of bread- 125 ml olive oil- white wine vinegar or apple cider vinegar

To finish:- chopped hard-boiled eggs- flakes of tuna.- chopped fresh onion.- chunks of serrano ham- chopped green pepper.

Chop the tomatoes, green pepper, and garlic. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste. Pulse through. Add some water just to reach a creamy texture. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary. Serve drizzled with extra virgin olive oil and garnish with chopped fresh onion and green pepper, crumbled hard boiled egg, flakes of tuna or small chunks of jamon Serrano.

Salmorejo~4 people~

V E G E T A B L E ~ ~ ~ ~

ES

-1,5 cup of black-eyed peas-8 black olives-2 tablespoons parsley-2 tomatoes-½ green pepper-1 green onion-½ cup of olive oil -3 tablespoons lemon juice-Salt, pepper

Put the black-eyed peas in water for 2 hours. Strain them, boil them for 5 minutes, strain again and boil them with some salt until they are cooked. Strain them again. Chop all the vegetables and add them in a big bowl with the beans.Mix oil, lemon juice and some salt in a cup and add it to the bowl of the salad. Stir well, put it in the fringe for a while and then serve.

Fasolakıa Gıahnı~4 people~

V E G E T A B L E ~ ~ ~ ~

GR

-1 1/2 cups extra-virgin olive oil.- 1 large onion, chopped.- 1 3/4 pounds potatoes, halved lengthwise and very thinly sliced.

Heat the olive oil to medium to high heat. Add the onions and saute for about 5 minutes. Add the potato slices and salt and cook in low temperature until the potatoes are softened and lightly golden brown around the edges. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet and drain the potatoes. Beat the eggs with salt in a large bowl and add the drained caramelized potatoes and onions. Heat 1-2 tablespoons of the reserved olive oil in the same pot until it is very hot. Pour in the mixture and cook on one side, gently shaking the pan occasionally for about 5 minutes. Invert the omelette using a plate and cook from the other side for about 5 minutes. Do not overcook.

Tortılla De Patatas (left over)

~4 people~

V E G E T A B L E ~ ~ ~ ~

ES

-4 eggs-1 tablespoon cream (or half and half)-1 cubanelle pepper, stemmed and chopped into bite-size pieces (if you can’t find cubanelle, try mild anaheim peppers)-4 -5 medium sized roma tomatoes, chopped into bite-size pieces-1/2 tablespoon extra virgin olive oil-1/4 cup feta cheese, crumbled-salt and pepper

Place the olive oil and cubanelle peppers in a large pan. Cook for about 2 minutes over medium-high heat.Take the seeds out of the tomatoes and squeeze slightly to remove excess juice. Then chop and add the tomatoes, salt and pepper. Cook for another 7-8 minutes, stirring occasionally.Mix the eggs with the cream in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you dont overcook, otherwise it will be dry.Serve with bread.

Menemen (left over)

~4 people~

V E G E T A B L E ~ ~ ~ ~

TR

-1kg aubergines-500 ml tomato sauce-50 gr parmigiano -300 gr mozzarella-basil, salt, olive oil

Prepare the sauce and season it with olive oil, salt and basil.Peel the aubergines and cut them in slices. Strain the aubergines in a colander and fry them.Put a layer of tomato sauce in a pan and after a layer of fried aubergines. Cover with sliced mozzarella and grated parmigiano. Put another layer of tomato sauce and repeat until the ingredients are finished. End the preparation of parmigiana with a layer of tomato sauce and grated parmigiano.

Parmıgıana Dı Melanzane~4 people~

V E G E T A B L E ~ ~ ~ ~

IT

500 gr lasagna500 gr ricotta500 gr minced meat100 gr grated parmigiano 60 gr tomato sauce300 gr mozzarella 200 ml white wine BasilOnionsSalt

Put the minced meat in the pan with onions and oil. Cook over low heat and add gradually the wine mixing continiously. When the onions are dissolved, add the tomato sauce. Add salt and close the pan with cover but not completely. Preparation of lasagna:Put the ragu’ into a pan and spill the lasagna next to each other without overlapping. Spread the ricotta and a portion of mozzarella and parmigiano . Add a scoop of tomato sauce and then another layer of lasagna. Repeat until all the ingredients are finished.Bake for about 1 hour until the pasta is cooked.

Lasagna~4 people~

M E A T ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

IT

For the dough- 500g flour- 200 gr strained yogurt - 1 glass olive oil- salt- 1 egg for suffusing the pie

For the stuffing - 1 kg cooked meat (leftover)- 1 kg mizithra cheese- 1 glass of butter- salt, pepper, mint, cinnamon - 1/2 glass of meat broth - sesame

Mix the dough ingredients in order to make the dough.Add salt, pepper and cinnamon to the meat. Spread some olive oil in a pan and then spread half the dough on it.Add half the butter and half the mizithra with some mint and cinnamon. After that add the meat and the meat broth, then the other half of mizithra and butter, cinnamon and mint. Finally, cover with the rest of the dough.Suffuse an egg on top and sprinkle sesame.Cook the pie in the oven at 200 degrees for 1 hour.

Meat Pıe (left over)

~8 people~

M E A T ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

GR

- 4 fine slices of loin of pork.- Black pepper.- 4 soft rolls, halved and lightly toasted on the inside. - 4 tbsp garlic mayonnaise.- 4 green peppers, roasted, peeled and chopped. - 4 slices of serrano ham.- 4 slices of tomatoes.- 1 clove garlic, for rubbing. - 2 tbsp olive oil.

Preheat the grill. Season the pork loin with salt and freshly ground pepper. Grill the pork for 2-3 minutes on each side until it is cooked through. Spread half of each toasted roll with the oil, then top with the grilled pork. Over the pork, layer the roasted green pepper, jamon Serrano and tomato. Rub the garlic clove over the toasted side of the other bread roll halves and drizzle over the olive oil. Put the rolls together and serve at once.

Serranıto ~4 people~

M E A T ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

ES

-1 cup breadcrumb-1 lb lean ground lamb-salt, pepper, cumin, mint, parley-1 egg-1 tablespoon olive oil

Put stale bread crumbs into the bowl of a food processor.Whiz until finely crumbed.Add the ground lamb and the egg, and process until blended.Add the spices, garlic and parsley.Process the meat well to achieve a fine texture.Roll the mixture into small meatballs. Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.The meatballs should be stirred several times, the patties turned once.Serve the meatballs hot or at room temperature as an appetizer.

Köfte (left over)

~4 people~

M E A T ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

TR

-1 kg beef-2 onions-½ bunch parsley-3-4 tomatoes-1 teaspoon of tomato puree in one glass of water-80 ml olive oil-150 ml red wine-Cinnamon -clove-1 packet of rice-Salt, pepper

Cut the beef in 1,5 cm cubes, Wash the onions and parsley and cut the onion in washers and chop the parsley.Grate the tomatoes.Put the olive oil in a pot and when it is hot, sauté the beef. Add the onions and sauté them with the meat for 3-4 minutes.Add the wine and cover the pot after 2 minutes and let it boil in a low temperature for 10 minutes.Add the tomatoes, the puree, the parsley, some cinnamon (not a lot), a little bit of sugar, salt pepper and clove, stir well and let it cook for 1-1,5 hours until the meat is well cooked.Prepare the rice and serve with a little bit of parsley on top.

Beef wıth tomato sauce~4 people~

M E A T ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

GR

- 6 medium-size eggplants-salt-sunflower oil, for frying-2 onions, chopped-14 ounces ground beef -1 tablespoon tomato paste-black pepper, salt, chopped parsley - tomato juice

Trim the caps of eggplants and fry them very briefly in hot shallow oil, turning to brown them lightly all over. Drain them on paper towels.For the filling, fry the onion in another pan. Add the meat and cook for about 5 minutes. Then, add the tomato paste and allspice, salt, pepper, and chopped parsley. Stir well and simmer for about 10 minutes, until the liquid is reduced.Place the eggplants side by side in a single layer in a baking dish. With a sharp pointed knife, make a slit in each one.Fill each of the eggplants with some of the filling. Pout the tomato juice into the dish, cover with foil, and bake in an oven preheated to 180 C for about 40 minutes.

Karnıyarık~4 people~

M E A T ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

TR

-1 kg fish-3 onions-3 cloves of garlic-1 cup of olive oil -4 tomatoes-½ cup of chopped parsley-½ cup white wine-3 tablespoons of lemon juice-Salt, pepper

Clean and wash the sardines. Sprinkle them with salt, pepper. Add the lemon juice and leave them for 1 hour.Cut the onion in slices and add half the oil in a pan. Strow the onions and sprinkle with half the parsley and half the garlic.Put the fish above and sprinkle with the rest of parsley and garlic.Add the tomatoes, the rest of the oil, the wine, salt and pepper and bake for half an hour.

Sardınes “Plakı”~4 people~

F I S H ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

GR

- 4-6 slices of stale baguette or white bread- 3/4 cup milk- 1 egg- vegetable oil for frying, such as canola or corn oil, NOT olive oil- 1/8 tsp vanilla extract (optional)- sugar and cinnamon to sprinkle (optional)- honey to drizzle (optional)

Torrıja (left over)

~4 people~

D E S S E R T S ~ ~ ~ ~ ~

ES

Beat together the milk and the egg in a big bowl. Add vanilla extract. Pour enough oil into a large frying pan to cover the bottom and heat on medium. Be careful that the oil does not burn.Place one slice of bread in the milk-egg mixture and quickly flip it over with a fork. Be careful that the bread does not soften so much that it crumbles when you lift it out of the bowl.Carefully lift the bread out of the mixture and let the excess milk drain before placing the bread in the frying pan. Repeat for each of the other slices.After 2-3 minutes, check the bottom of the bread. When it has turned brown from both sides the torrija is ready.

Four the pastry- 200 gr flour 00- 80 gr sugar- 80 gr butter- 1 egg- 1 yolkFour the cream- 200 gr ricotta - 4 eggs- 80 gr sugar- 60 gr Cooked wheat- 40 gr candiedAromas of orange flowers

Put the flour on a table and make a hole in the centre and add all the ingredients of pastry and mash it quickly. Put it in the fridge. To prepare the cream mix the ingredients with ricotta. Spread the pastry in a pan buttered and fill with the mixture of ricotta. Put it in the oven at 180 ° for 40 minutes.

Pastıera~4 people~

D E S S E R T S ~ ~ ~ ~ ~

IT

-1 cup dövme (dehusked wheat for asure)- 1/3 cup chickpeas -1/3 cup dry white beans-2 tablespoons rice-12 cups water- 10 pieces dried apricots -5 pieces dried figs- 1 cup Raisins - 1 Orange - 3 Sugar- 2 tablespoons rose water- 3 cup walnuts - 1 pomegranate

Wash the wheat, chickpeas and dried beans. Soak them separately overnight with beans and chickpeas in 1 cup and the dövme and rice mixture in 2 cups of water. Add 3 cups of water to dövme and 2 cups of water each to chickpeas and beans and place them individually on the burner. Cook the dövme until the grains are dissolved. Wash the dry fruit and soak them for 2 hours in 1 cups of water. Mix the cooked ingredients and the dry fruit in a pan and cook for 15 minutes. Add orange slices altogether to the mixture and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heath. Add the rosewater and stir. Pour into dessert cups. Garnish with walnuts and pomegranate pits

Aþure ~4 people~

D E S S E R T S ~ ~ ~ ~ ~

TR

8-10 lemons of Sorrento1 lt alcohol 90°600 gr sugar1 lt of water

Wash the lemons and peel them. After put peels in a glass jar and add the alcohol. Cover and leave it for a week and shake it often. After 7 days, heat the water and add sugar until it is dissolved. Add the syrup with the peels and filter it with a strainer in a bottle.

Lımoncellofor 2lt of limoncello

D R I N K ~ ~ ~ ~ ~ ~ ~ ~ ~

IT

Glossary

Aleppo pepper (χαλέπι, il pepe aleppo, la pimienta aleppo, pul biber)

Description The Aleppo pepper is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods

which ripen to a burgundy colour and is then semi-dried, de-seeded, then crushed or coarsely ground.

OriginPul Biber is a spice started to grow in Middle Eastern and spreaded in all Mediterranean regions in different varieties.

UsageThe most common use is in the form of crushed flakes, which are typically slightly milder and more oily than conventional crushed red pepper, with a hint of saltiness and a slightly raisin-like flavour. Unlike crushed red pepper, the flakes contain no inner flesh and seeds, contributing to the mildness. Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika. The spice is a common ingredient in some of the dishes that comprise a “meze”. This ingredient is also used in “köfte” and “karnıyarık” which are special Turkish dishes that you can find in this book.

Bay (δάφνη, alloro, laurel, defne)

DescriptionThe bay laurel, with the botanical name Laurus nobilis, is also known as sweet bay, bay tree, true laurel, Grecian laurel, laurel tree, or simply laurel.It is an aromatic evergreen tree or large shrub with green, glossy

leaves, native to the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking. The leaves are 6–12 cm long and 2–4 cm broad, with an entire margin.

OriginUnder the simpler name “laurel,” Laurus nobilis figures prominently in classical Greek, Roman, and Biblical

culture.

UsageMost commonly, the aromatic leaves of bay are added whole to Italian pasta sauces. However, even when cooked, whole bay leaves can be sharp and abrasive enough to damage internal organs, so they are typically removed from dishes before serving, unless used as a simple garnish. Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary. In this book, bay leaves are used in the Spanish recipe of

“Pollo de la Pepa”.

Blackcurrant (φραγκοστάφυλλο, ribes nero, grosella negra, kus üzümü)

DescriptionBlackcurrant is a species of Ribes native to central and northern Europe, and northern Asia. It is widely cultivated commercially and domestically as a temperate fruit crop for its abundant berries.

Origin The blackcurrant has been in domestic cultivation in Europe for up to 500 years. Its medicinal properties have been noted in various herbals. During World War II, most fruits rich in vitamin C, such as oranges.

UsageThe fruit can be eaten raw, but its strong, tart flavour requires sweetening to be palatable. It is usually cooked with sugar to produce a puree, which can then be sieved in muslin to make juice. The puree can be used in jam, jelly, cheesecake, yogurt, ice cream, sorbet, and many other dishes both sweet and savoury. In this book you can find blackcurrant used in two special dishes for Turkey called “zeytinyaglı sarma” and “asure”.

Black-eyed peas (μαυρομάτικα φασόλια, alubias, börülce)

Description The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The bean mutates easily, giving rise to a number of varieties. This kind of bean is

pale-colored with a prominent black spot.

OriginThe first domestication probably occurred in West Africa,but the black-eyed pea is widely grown in many countries in Asia and Europe.

UsageIn Greece, Turkey (Börülce salatası), and Cyprus, black-eyed peas are eaten with vegetables, oil, salt, and lemon. In Syria and Lebanon, lobya or green black-eyed-beans are cooked with onion, garlic, tomatoes, peeled and chopped, olive oil, salt and black pepper. In this book they are included in the Greek black-eyed peas salad.

Black Olives (μαύρες ελιές, olive nere, aceitunas negras, siyah zeytin)

DescriptionThe olive tree, Olea europaea, is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres in height. Its fruit is a small

drupe 1–2.5 centimetres long, thinner-fleshed. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially. You may find that black olives contain more oil content than green olives.

OriginThe place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or the Levant, Syria and Asia Minor. The word derives from Latin oliva which is cognate with the Greek ἐλαία(elaía).

UsageBlack Olives go as a classic accompaniment to cheese boards where an assortment of cheese is served along with olives, pickled onions, dry fruits etc. Sliced or halved black olives are a common favourite as toppings on pizzas and can be also used in salads, just like in the black-eyed peas salad,the recipe of which is included in this book.

Cinnamon (κανέλα, , cannella, canela, tarçın)

Description Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be “true cinnamon”,

most cinnamon in international commerce is derived from related species, which are also referred to as “cassia” to distinguish them from “true cinnamon”. Cinnamon’s flavour is due to an aromatic essential oil that makes up 0.5% to 1% of its composition.

OriginCinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.

UsageCinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of cinnamon. It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. Spanish “Torrija” that is included in the book also contains cinnamon in its powder version.

Dried fig (αποξηραμένο σύκο, fichi secchi, higos secos, kuru incir)

DescriptionThe edible fig is one of the first plants that was cultivated by humans. Figs are very healthy snacks, free of sodium, cholesterol and fat. Although typically considered to be fruit, figs are actually inverted

flowers, the edible parts being the seeds. Drying figs can preserve their freshness, allowing you to keep them for months. OriginIt is the source of the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially. Native to the Middle East and western Asia, it has been sought out and cultivated by man since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental.

UsageFigs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well. The widely produced fig newton or fig roll is a biscuit (cookie) with a filling made from figs. In this book you can find dried fig in the dessert called “asure” which is a dessert that Turkish people cook in special time of the year.

Feta cheese (τυρί φέτα,queso feta, beyaz peynir)

Description Feta (Greek: φέτα, féta, “slice”) is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.

OriginFeta cheese is first recorded in the Byzantine Empire under the name πρόσφατος (prósphatos, “recent”, i.e. fresh), and was associated specifically with Crete. The Greek word “feta” comes from the Italian word fetta (“slice”).

UsageIt is used as a table cheese, as well as in salads (e.g. the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”). Feta can be served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes. It is also commonly used as a side-dish to other greasy dishes like string beans, the recipe of which is included in this book.

Jamón serrano DescriptionJamón serrano (also known as jamón reserva, jamón curado and jamón extra), “ordinary cured ham” comes from white pigs, fed with a mixed diet of authorized commercial compound feed. Jamón serrano, literally “ham from the sierra, or mountains” is a type of jamón (dry-cured

Spanish ham), which is generally served in thin slices, or occasionally diced.

OriginThe first origin of jamón is located in the Roman Empire but the first pigs (Sus scrofa domestica) appeared at the beginning of the Neolithic Era. Fossilized ham of almost two thousand years was found in Tarraco.

UsageJamón serrano is more than a delicacy in Spain. It is a normal part of every family’s life. It can be served sliced paper-thin with cheese and olives, as an accompaniment to wine or you can use it to flavor your favorite Spanish recipes, just like “Salmorejo” and “Serranito”, which are mentioned in this cook-book.

Lasagne (τυρί φέτα,lasagna, lasaña, lazanya)

Description Lasagne is a wide, flat pasta shape and possibly one of the oldest. As with most other types of pasta, the word is a plural form, lasagne meaning more than one piece of lasagna ribbon.

OriginThere are three theories on the origin of the word “lasagne”, two of which denote an ancient Greek dish. The main theory is that lasagne comes from Greek. Another theory proposed that the dish is a development of the 14th century English recipe “Loseyn” as described in The Forme of Cury, a cook book in use during the reign of Richard II.

UsageIt is used in a dish called lasagne, made with this type of pasta in several layers interspersed with layers of various ingredients and sauces, typically including ricotta cheese, tomato sauce, meat (e.g., ground beef or pork), and in some cases, spinach, that is then baked in the oven. Lasagne is typically flavoured with wine, garlic, onion, and oregano.

Limoni di Sorrento DescriptionIt is a local ecotype of citrus limon (Common Lemon), citrus of elliptic shape and medium-large dimensions with a medium thickness peel of citrine yellow colour rich of essential oil that make it very fragrant. It grows up in peninsula of Sorrento, a place near Naples.

OriginAccording to some, the lemon was brought to Campania in the first century BC by the Jews, for whom it had a ritual value. The portrayal of the lemon in mosaics and paintings that came to light with the excavations of Pompeii shows their common use in the Neapolitan area since ancient times.

Usage It is typically used to make “Limoncello”.

Mizithra cheese (μυζήθρα)

Description Mizithra or Myzithra (Greek: Μυζήθρα [miˈziθra]) is a traditional, unpasteurized fresh cheese made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 7 to 3. It is made in various sizes and shapes, most commonly a

truncated cone.

OriginIt is primarily introduced in the island of Crete, but other areas in Greece also produce it. In Cyprus a similar cheese is known in both types (fresh or dry) as “Anari” (Αναρή in Greek, Nor in Cyprus Turkish, Lor in Turkish).

UsageIt is eaten as dessert with honey or as mezes with olives and tomato. It is also used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and the meatpie from Chania, the recipe of which is included in this book.

MozzarellaDescriptionMozzarella is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo and later cow’s milk by the pasta method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name,

as the Italian verb mozzare means “to cut”).

Origin Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration, the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made.

UsageFresh mozzarella is delicious just as it is. It is used in central-southern part of Italy where mozzarella is produced in abundance. You will find such dishes as lasagna and baked pasta of all kinds made with mozzarella. Mozzarella is also used in crostini, panini, bruschette, focacce, mozzarella in carrozza and “Parmigiana”.

Parmesan cheese (παρμεζάνα, parmigiano reggiano, parmesano, parmesan)

Description It’s a typical Italian product. It is a hard and dry cheese. It’s made by cow’s milk. The cows are grown in specific territories of Emilia Romagna. It is stocked for about 12 months or longer,

depending on the taste that you would like to have.History

OriginThe first makers of parmesan cheese were the monks in the Middle Age. It was necessary for them to have a food that can be kept for a long time.

UsageIt is used in many dishes and also it can be used as a good appetizer with wine. In this book, it is used for“Parmigiana” and “Lasagna” recipes.

Pine nut (κουκουνάρι, pinoli, piñones, çam fıstıgı)

DescriptionPine nuts are the edible seeds of pines. They are source of dietary fiber. When first extracted fromthe pine cone, they are covered with a hard shell (seed coat), thin in some species, thick in others.

OriginPine nuts have been eaten in Europe and Asia since the Paleolithic period. Pine nuts produced in Europe mostly come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer.

UsagePine nuts may be eaten raw but are usually roasted or toasted. As with most nuts, toasting brings out more flavour. They are frequently added to meat, fish, salads and vegetable dishes or baked into bread. In this book you can find pine nuts in “asure” and “zeytinyaglı sarma” which are specific dishes for Turkish people.

Pomodori sammarzano Description San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best paste tomatoes in the world. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic than the regular

tomatoes. The taste is described as bittersweet.

OriginOne story goes that the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Viceroyalty of Peru to the Kingdom of Naples, and that it was planted in the area that corresponds to the present commune of San Marzano sul Sarno. They come from a small town of the same name near Naples, Italy, and were first grown in volcanic soil in the shadow of Mount Vesuvius.

UsageSan Marzano tomatoes are mainly used for sauces and salads with olive oil and basil. You can also find them in “Parmigiana” recipe.

Saffron(σαφράv, , zafferano, azafrán, safran)

DescriptionSaffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world’s most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form,

saffron is a mass of compressed, threadlike, dark orange strands.

OriginThe documented history of saffron cultivation spans more than three millennia. Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain

UsageSaffron is widely used in Indian, Persian, European, Arab, and Turkish cuisines. Confectioneries and liquors also often include saffron. Saffron has a long medicinal history as part of traditional healing; several modern research studies have hinted that the spice has possible anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties. In this book, saffron is used in the traditional Spanish recipe of “Pollo de la Pepa”.

Strained yogurt (ελληνικό γιαούρτι, yogurt greco, yogurt griego, süzme yogurt)

Description Strained yogurt, yogurt cheese, labneh, or Greek yogurt is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese,

while preserving yogurt’s distinctive sour taste. Greek yogurt is high in protein, which helps promote fullness. A typical 6-ounce serving contains 15 to 20 grams, the amount in 2 to 3 ounces of lean meat. That makes it particularly appealing to vegetarians, who sometimes struggle to get enough of the nutrient. Since the straining process removes some of the lactose, strained yogurt is lower in sugar and carbohydrates than unstrained yogurt.

OriginThe place of its origin remains unknown with Palestine, Turkey, Greece and Caucasus to be the most predominant areas that are the birthplace of strained yogurt.

UsageStrained yogurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. It is even used in a few traditional savoury Greek dishes like meatpie (κρεατότουρτα) from Chania, described in this cook-book.

Sultana raisin (σταφίδα σουλτανίνα, uva sultanina, sultana pasas, sultan üzümü)

DescriptionA raisin is a dried grape. Raisins are sweet due to their high concentration of sugars. The sultana is a “white” (pale green), oval seedless grape variety also called the sultanina.

Origin It is assumed to originate from the Asian part of the Ottoman Empire. In some countries, especially Commonwealth countries, it is also the name given to the raisin made from it; such sultana raisins are often called simply sultanas or sultanis. The origin of the Sultana Grape is Manisa, Turkey. Turkey and Australia are major producers.

UsageRaisins are produced in many regions of the world and may be eaten raw or used in cooking, baking and brewing. Sultana raisins are eaten as a snack food without further processing and are used in a variety of dishes, such as fruit cakes and bath buns, sometimes prepared by soaking in water, fruit juice, or alcohol. A Turkish dessert called “asure” which you can find in this book also contains dried sultanas.

White wine (ελληνικό γιαούρτι, yogurt greco, yogurt griego, süzme yogurt)

Description White wine is a pantry staple for most cooks, and it’s really versatile. Wines are used for three things in the kitchen; to marinade, as a cooking liquid and as a flavoring ingredient in a dish. A dry

white is any white wine that isn’t sweet. But for cooking, you want a wine with a high acidity known in wine parlance as “crisp.” Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, Misericordia and dry sparkling wines are especially good.

OriginDry white wines originated in Europe in countries like France and Germany. Today, many wine connoisseur have started producing excellent dry white wine types in America as well.

UsageYou can use white wine to deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or mushrooms. Also it can be used in risotto for a good touch of acidity. In this book, it is used in the recipes of “Pollo de la Pepa” and “Serranito”.

Thanks to San Giorgio a Cremano Municipality and Youth Information Center

for host our project

Thanks to the associations YAP Italy, De Amicitia, Gençtur and Elix for

promoting and supporting our project

Thanks to Sonia and Gaetano, Youth information Center staff,

that trust and believe in our initiatives

And a special thanks to all the people that make this project came true:

The coordinators Roberta, Andrea and Enzo

The great participants Riccardo, Rubén, Thimios, Ceren, Carolina, Jaime, Evi, Muhammed,

Roberto, Dimitra, Juan, Cansu, Marida, Julia, Mike, Ümit, Mario, Katerina,dario and

a special thanks to Fatma for desining and editing this cookbook!