Traditional Recipes 2

TRADITIONAL
RECIPES
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE

Prepared by a partnership of six elementary schools from
Cyprus, Italy, Lithuania, Poland, Romania and Spain
for the Erasmus+ project
Cultural Heritage: Cherishing the Past, Building the Future,
2018-2020.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE

A simple yet adventurous dish
that delivers all the wonderful
smells of the Mediterranean to
your plate!
• 500gr orzo pasta
• 3-4 small octopus
• 80ml extra virgin olive oil
• 1 large onion, finely chopped
• 1 can tomato puree
• 120ml dry white wine
• a pinch of mixed herbs
• a stick of cinnamon
• 1 teaspoon honey
• black pepper
• 2ltr water
• Chop your octopus into pieces and place it in a deep large
skillet over medium heat. Cook until it releases and reabsorbs
all its juices.
• Add the olive oil and onion and continue cooking for
another 3-4 minutes, until the onion softens and begins to
colour.
• Add the tomato puree, the wine, the herbs, cinnamon stick,
honey and the water.
• Lower the heat and simmer for approximately 45 minutes,
until the octopus is soft.
• Add the orzo and continue to cook at low heat for another
10-15 minutes, stirring occasionally. Add more water if
needed.
• Serve in large bowl, adding some freshly ground pepper.
1

A recipe based on Cyprus’s beloved spice: anise. These simple rusks are a staple morning or
afternoon snack, especially dunked in hot anise tea in the winter months
• 80gr vegetable
shortening
• 70ml vegetable oil
• 100gr sugar
• 90ml orange juice
• 35ml ouzo
• 45ml brandy
• 2 teaspoons ground
anise seeds
• 500gr all-purpose
flour
• 2 heaped teaspoons
baking powder
• In cream together the shortening, oil and sugar.
• Add the ouzo, brandy, orange juice and ground anise seeds.
• Mix the baking powder with the flour and gradually add them to your
wet ingredients. Knead by hand to get a soft, pliable dough.
• Roll the dough into 3cm wide strips and place them on a baking tray
lined with parchment paper.
• Use a knife to score the strips almost to the bottom every 3cm.
• Bake in a preheated oven, at 180 o C for 20 minutes.
• Take the half-baked rusks out of the oven and use the score marks as
a guide to cut them all the way to the bottom and separate. Scatter
the cut rusks in the same baking try and put them back in oven to
bake for another 15-20 minutes, or until golden brown.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE
• You store the cooled rusks in an airtight container for weeks and
enjoy with your favourite hot beverage.
2

Nobody loves seafood more than islanders! This grilled cuttlefish is one of the favourite summer
dishes in Cyprus.
• 12 medium sized cuttlefish
DRESSING
• 100gr extra virgin olive oil
• 100gr fresh lemon juice
• A pinch of salt
• 20gr chopped parsley
• 80ml extra virgin olive oil
POTATO SALAD
• 1kg potatoes
• 100gr extra virgin olive oil
• 20gr freshly chopped spring
onions
• 3 teaspoons lemon zest
• 1 teaspoon salt
CUTTLEFISH
• Wash the cuttlefish and arrange in a baking tray.
• Whisk together all the ingredients for the dressing.
• Pour some dressing on the cuttlefish and place under your
oven grill. When the cuttlefish gets a nice golden colour, take
it out of the oven, turn it over, pour some more dressing on
the other side and put it back in the oven.
• When both sides get a nice golden colour, the cuttlefish is
ready. Remove it from the oven and we keep warm.
POTATO SALAD
• Wash the potatoes and steam cook them with the skin on for
40 minutes.
• Peel the skin off and cut the potatoes into 1cm cubes .
• Put the potato cubes in a bowl and toss together with the
rest of the ingredients.
3

Bourekia is the most
popular Cypriot
dessert, made thinly
rolled dough and
filled with anari, a
soft white cheese
similar to ricotta.
FILLING
• 500gr fresh anari,
unsalted
• 200ml milk
• 1 egg
• 2-3 tablespoons sugar
• ½ tablespoon dry mint
DOUGH
• 500gr flour
• 100gr oil
• ½ tablespoon salt
• 2 tablespoons lemon
juice
• 220ml lukewarm water
SYRUP
• 3 cups sugar
• 1 tablespoon honey
• 5 cups water
• 4-5 cloves
• 2 lemon slices
• 2 cinnamon sticks
• 4 tablespoons rose water
• To make the dough, mix together the flour, salt, lemon, oil and
water in a large bowl. Knead by hand to get the dough smooth,
elastic and not sticky. Cover and allow the dough to relax for two
hours
• To prepare the syrup, place all the ingredients in a saucepan over a
medium heat. As soon as it reaches boiling point, heat a further 7
minutes. Remove from heat and leave to cool.
• To make the filling, wok the soft anari with a fork, mixing in the
milk, egg, sugar and mint to make a smooth mixture.
• Prepare a floured surface and roll out the dough using a rolling pin
to make a large, rectangular sheet. It should be thin yet strong
enough to support the cheese.
• Put a tablespoons of filling on one edge of the rolled dough,
leaving a space about 4cm between each.
• Fold the dough over the heaps of filling, roll it once and cut it
lengthwise. Cut between spaces and then press the three sides
with a fork to seal. Continue with the rest of the dough to form all
CULTURAL your bourekia. HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE
• Heat the oil and fry the bourekia until golden brown.
• Dip them immediately into the syrup and then remove them
quickly to a strainer.
4

These ‘bigoli’ look like thick spaghetti and they have always been a part of the Venetian tradition,
to the extent that ‘andare a bigoli’ (literally ‘To go to have bigoli’) means ‘it’s time to have lunch’.
According to the tradition, the ‘bigoli in salsa’ were eaten as a light meal the day before a major
celebration, for example on Christmas Eve, Good Friday or Ash Wednesday.
They are delicious when served hot, but also eaten after a few hours at room temperature.
• 400gr bigoli
• 6 salted sardines
• 1 white onion
• salt
• pepper
• extra virgin olive oil
• Put a little oil in a pan and stir-fry a minced onion, adding a little
water in order to prevent the onion from becoming dark.
• Clean the sardines and cut them into pieces, adding them to the
cooked onions.
• Continue cooking the sardines stirring them with a wooden
spoon until they melt into a cream with the onions.
• Cook the bigoli until ‘al dente’ and drain them.
• Add the sauce and some freshly ground black pepper.
5

No introductions needed! No other recipe says Italy more than pizza.
• 500gr pizza flour (plus
some extra for rolling
the dough)
• 1 teaspoon dried
yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 tablespoon extra
virgin olive oil
• 300ml tepid water
• In a tiny flat cup pour 15ml of water, add the yeast and the sugar,
mix well until it gets frothy on top.
• In a big bowl mix the flour and the activated yeast and start
mixing with your hands. Gradually add the water, mixing well,
add the salt and the olive oil, now form a soft dough.
• Turn the dough out onto a floured work surface, knead for about
10 minutes until it gets smooth and elastic. Transfer to a clean
bowl, roll the bowl with half-wet towel.
• Let it rest for about 8 hours at room temperature.
• After 8 hours, divide the dough into two balls and roll each out
onto lightly oiled and floured pizza tins.
• Again, let it rest on the tins for around 1 hour.
• After 1 hour, preheat the oven to 250 o C.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING olives…) and top THE your pizza. FUTURE
• Chop, slice, cut, dice your favourite toppings (mozzarella cheese,
chopped tomatoes in sauce (oiled and seasoned with oregano
and salt), grated parmesan cheese, cured meats, mushrooms,
• Let it cook in the oven for 15-20 mins (to taste).
6

Risi e bisi (rice and peas) is one of the most traditional Venetian recipes. It is traditionally eaten on
25th April, the Festival of Saint Mark, patron saint of the city of Venice.
• 1kg small and sweet
peas
• 200gr Vialone Nano
rice
• 50gr butter
• 1 teaspoon of olive oil
• 2 slices of homecured
pancetta (porkbelly
bacon)
• ½ litre or more of
broth
• 50gr grated parmesan
• 2 green onions
• parsley and salt to
taste
• Shell and wash the peas.
• Chop the white part of the green onions together with the parsley
and fry them on low heat in a pan with the oil and half the butter.
• Add the pancetta diced into cubes
• When the green onions begin to brown, add the peas and a couple
of ladles of hot broth.
• Add salt, cover the pan and leave it simmer on a moderate heat for
around ten minutes.
• Add the remaining hot broth before adding the rice and keep
cooking cooking, stirring often.
• Once the cooking is complete, mix it together with the remaining
butter and add the grated parmesan
• Serve hot!
7

The classic Tiramisu is made
with espresso soaked
ladyfingers, layered with a
light and airy mascarpone
cream and dusted with cocoa
powder to finish.
• 1 package of Pavesini
biscuits – or savoiardi
(ladyfinger) biscuits, if you
can’t find them
• 4 eggs
• 500gr mascarpone cheese
• 4-5 tablespoons of sugar
• 2 cups strong Italian coffee
• cocoa powder
• Separate the egg whites from the yolks and put them into the fridge.
• Beat the egg yolks and sugar in a large bowl with your electric mixer until pale and thick. Add
the mascarpone.
• Clean and dry your mixer bowl. Beat the egg whites until firm peaks form. Using a spatula,
gently fold in the egg whites into the mascarpone mixture.
• Pour the coffee (with a splash of water) onto a dish. Then, dip the biscuits into the coffee
mixture one by one for a couple of seconds. Use them to cover the base of a tray.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE
• Pour on the biscuits some of the mascarpone mixture. Layer again with the biscuits and again
with the cream. Repeat two more times, ending with the cream. Cover with plastic wrap and
refrigerate for at least two hours.
• Dust with cocoa powder before serving.
8

Chebureks are the fast food of Lithuania. You do not need cutlery to eat them, so it is a popular
street food and snack in markets and cafeterias,.
DOUGH
• 1lt warm water
• 200gr butter
• 2 eggs
• 2kg flour
• 2 teaspoons of
salt
FILLING
• 1kg minced pork
• 500ml
buttermilk
• 1 onion
• 1 tablespoon of
salt
• a pinch of
ground pepper
DOUGH
• Beat the eggs in a deep bowl and pour in the melted and cooled
down butter. Add salt and water and mix all the ingredients.
• Work the dough until it holds together and knead it until smooth.
• Put the dough in a plastic bag and keep it in the refrigerator
overnight.
FILLING
• Mix the minced pork with the finely chopped onion, salt, pepper and
buttermilk.
• Leave it in the refrigerator overnight.
ASSEMBLY
• Sprinkle flour on a kitchen table, roll out a thin sheet of dough
(about 2 millimetres thick) and cut out circles.
• Place a tablespoon of the filling inside each circle, fold the circle in
half and press the edges to seal. Make sure there are no cracks and
tears in the dough to prevent any leakage.
• Fry the chebureks in preheated oil, turning them once, until golden
on both sides.
9

Lithuania is abundant in forests, so naturally lots of mushrooms grow there. Traditions of
mushroom foraging go back hundreds of years. Cooking methods range from frying, boiling, even
stuffing mushrooms in buns or making them into a soup! This light-fried mushroom recipe is the
easiest and most delicious way to enjoy freshly chanterelles.
• 300gr cleaned and
sliced chanterelle
mushrooms
• 2 pealed onions
• 2 cloves of garlic
• 50gr butter
• a pinch of salt and
pepper
• a bunch of dill
• Melt butter in a frying pan over medium to high heat.
• Add the thoroughly cleaned and washed mushrooms, sliced
onions and garlic.
• Cook until the onion and garlic are fragrant. Stir in the salt and
pepper, and fry for 10-15 minutes, or until the excessive moisture
evaporates.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE
• Season with chopped dill.
• Serve with boiled potatoes or a slice of whole-wheat bread.
10

Cold pink soup is the most beloved and refreshing dish for the hot summer days. Don’t be put
off by its unusual colour. It is an absolute crowd pleaser.
• 500gr shredded beetroots,
marinated in apple juice
• 3 eggs
• 200gr cucumbers
• 20gr dill
• 30gr spring onion leaves
• 1lt buttermilk
• a pinch of salt
• boiled potatoes for serving
• Boil the eggs hard. Cool and peel them. Cut them into
pieces.
• Cut the cucumbers into small symmetrical pieces. Chop up
the dill and onion leaves.
• Drain the beets from the liquid and toss them in a large
bowl. Add chopped cucumbers and green onions. Pour over
the buttermilk. For a more liquid soup, you can add a little
extra with milk or boiled water until it reaches the required
consistency.
• Add salt to taste and refrigerate
• Serve chilled with chopped dill and the boiled eggs.
Decorate with warm potatoes.
11

Every country has its own version of a lazy cake and keeps adding different ingredients to make it
super delicious. Even the laziest cook can master the Tingynis, the Lithuanian lazy cake that
requires no baking.
• 400gr of non-flavoured butter
biscuits
• 1 can (40ogr) sweet condensed
milk
• 200gr soft, room temperature
butter
• 3-4 tablespoons of cocoa
powder
• 20gr grated chocolate
• 1 lemon
• a handful of crushed pistachio
nuts)
• Crush the biscuits into fine pieces and put aside.
• Mix the condensed milk and soft butter in a deep
bowl, add cocoa powder to achieve a uniform and
stiff batter.
• For a more intricate taste, add 1/4 glass of lemon
juice and a handful of crushed pistachios. Some
100gr of dried and sliced plums could also be added.
• Mix the crushed biscuits into the cocoa mixture.
• Spread it evenly in a cake tin or wrap and roll it in
cling film in the shape of a sausage.
• Refrigerate the cake for at least 3 hours.
• Serve sliced.
12

Ciorba de Perișoare is one of the most traditional Romanian dishes. ‘Perișoare’ are spiced
meatballs with rice boiled in the ‘ciorbă’ broth of onions, carrots, peppers and other vegetables.
The soup is typically served with sour cream and hot peppers.
• 100gr minced meat
• 2 onions
• 20gr rice
• 2 eggs
• 10gr paprika
• 3 carrots
• 1 pepper
• 1 parsnip
• 1 celery stalk
• 1 big tomato
• parsley
• sour-cream
• Wash the carrots, the pepper, one of the onions, the parsnip, the
celery and some of the parsley. Chop them and then and boil
them in 4lt of water.
• In another 500ml of water, boil 10 grams of rice for 2 minutes.
After that, rinse it thoroughly under cold water.
• To make the meat bowls, mix together the meat, the other onion
(minced), the boiled and washed rice, the eggs, the rest of the
parsley, paprika, salt and pepper.
• Form the meat mixture into small balls.
• Carefully add the bowls to the vegetable broth along with the
remaining uncooked rice. Let them simmer over low to medium
heat for 20 minutes.
• Finally, chop up and add the tomato. Cook for another 3 minutes.
• Serve the soup hot with a dollop of sour cream.
• salt and pepper
13

Mămăligă is Polish comfort food at its best, a porridge made from yellow maize flour. It was first
created o replace the bread at a peasants’ lunch, but the hearty mămăligă ended up being a
popular dish with everyone. Enjoy it best with sour cream or cheese.
• 1000gr cornmeal
• salt to taste
• 500ml boiling water
• Bring the water to a boil in a big, heavy-bottom pot.
• Add the cornmeal and salt and stir with a wooden spoon until
the cornmeal absorbs the water and comes to thick, paste-like
consistency.
CULTURAL HERITAGE:
CHERISHING THE PAST,
choice.
BUILDING THE FUTURE
• You can optionally stir into the mixture herbs and spices of your
• Serve as a side to any main course or by itself with sour cream or
cheese
14

Tasty, consistent and light – this is how the Rădăuțean soup can be described in a few words. As
the name suggests, the Rădăuțean soup comes from the town of Rădăuți. The original was
made with turkey meat, but this simplified variation calls for chicken. There is nothing more
delicious than a plate of Rădăuțean soup on a cold winter day.
• 1000gr chicken thighs
and breast
• 2 parsley roots
• 100gr celery root
• 2 parsnip roots
• 2-3 medium carrots
• 1 leek (white part
only)
• 2 egg yolks
• 250ml fermented sour
cream
• 4-5 cloves of garlic
• 50ml vinegar
• chopped parsley
• salt
• Cut the chicken thighs and the breast into smaller pieces and put
them in a pot with 4lt of water. Place the pot over very low heat
and skim the foam regularly.
• After boiling for about 15 minutes, chop up and add all the
vegetables. Cook the soup for about 1 hour over low heat or until
the vegetables are cooked through and the meat is very tender.
• Remove the meat from the soup. Carefully take off the skin, pull
into thin strips and add back into the soup.
• Boil on low heat for another 5 minutes, then turn off the heat
while you prepare the egg mixture.
• In a separate bowl, mix the yolks and sour cream. Slowly add
some of the hot broth, one spoonful at a time, to temper the
mixture. Add the mixture back into the soup and stir. The soup
must still be warm, but be careful not to bring it to boil.
• At the end, add the minced garlic, the vinegar, the parsley and
salt to taste.
• Serve the soup with another splash of vinegar .
15

Cozonac is a special
leavened sweet bread
traditional Romania
and neighbouring
countries, where it
goes by other names.
In its very first
variation, the Cozonac
appeared 4000 years
ago!
DOUGH
• 500ml warm milk
• 200gr white sugar
• 100ml oil
• 5 egg yolks
• 2 fresh yeast cubes
• 1kg strong bread
flour
• vanilla essence
FILLING
• 100ml melted
butter
• Whisk the sugar into the warm milk until it dissolves. Crush the
fresh yeast into the mixture and let it rest for a few minutes as it
activates and becomes frothy.
• Add the oil, the egg yolks and the vanilla into the milk mixture.
Whisk to incorporate. The mixture should still be warm at this stage.
• Combine the flour with the wet ingredients in in the bowl of your
mixer and knead well, first using the mixer and then by hand. Aim to
achieve a smooth, elastic dough that does not stick to your hands.
• Let the dough rest and rise covered for 90 minutes. Then, punch the
air out of the dough and knead again. Cover the dough again and
allow it 30 minutes for a second rise.
• In the meantime, combine all the filling ingredients together to
form a loose paste.
• Divide the dough into four parts and roll them out into rectangles
on a floured surface.
• Use the back of a spoon to spread the filling on each rectangle. Roll
each rectangle into a log and twist two of them together to form a
braid.
• Place each braid into a buttered bread tin. Cover and let rise for
another two hours.
• Bake the breads at 180 o C in a preheated oven for 50 minutes.
• 200gr finely
crushed nuts
• 150gr raisins
(optional)
• 3 tablespoons icing
sugar
• 2 tablespoons
cocoa
16

The first versions of this omelette date back to the sixteenth century both in Europe and in Latin
America, where the Aztecs consumed a plate-shaped cake with scrambled eggs along with other
ingredients.
• 6 to 7 medium
potatoes
• 1 whole yellow
onion
• 5 to 6 large eggs
• 2 to 3 cups of olive
oil (for pan frying)
• Salt (to taste)
• Peel and cut the potatoes in round slices.
• Peel and chop the onion.
• Fry the potatoes and onions in a skillet over low heat, avoiding too
much stirring.
• When the potatoes are cooked through and the onions are soft, whisk
the eggs and pour them in the skillet.
• Keep cooking over low heat until the eggs are cooked.
• Use a plate to carefully flip over the tortilla and return to the skillet to
cook on the other side.
17

The origins of this
traditional egg custard date
back to centuries before
Christ to an egg-based dish
called Tyropatina. This
recipe used some basic
ingredients (milk, sugar,
eggs and vanilla to flavor)
to create an irresistible
dessert, appropriate for any
occasion.
• 500ml whole milk
• 4 large eggs
• 100gr sugar
• vanilla extract or vanilla
sugar
• Start by preparing the caramel. Put the sugar with a teaspoon of
water in a saucepan and place over low to medium heat. Avoid
stirring and keep an eye on the sugar as it dissolves and then
turns into an amber colour. Be careful not to overcook and burn
the caramel.
• Pour the caramel in a large flan mold or divide between
individual flan ramekins.
• In a large bowl, whisk the eggs and gradually add the milk. It is
preferable for the milk to be in room temperature or even slightly
warm.
• Pour the custard mixture over the caramel and place your mold
or ramekins in a deep oven tray. Pour hot water into the tray until
it reaches about halfway up the sides of the mold or ramekins.
CULTURAL HERITAGE:
hour.
CHERISHING THE PAST,
BUILDING THE FUTURE
• Carefully place the tray in a preheated oven and bake for an
• Make sure the flan is thoroughly chilled before unmolding. Dip
the mold or ramekins into hot water for a few seconds and
quickly turn upside down in your serving dish.
18

Pumpkin fritters
are the traditional
street food enjoyed
in Valencia during
the Fallas festival.
Enjoy them with a
generous sprinkling
of sugar and hot
chocolate.
• 500ml warm water
• 15gr dry yeast
• 4 cups flour
• ¾ cup sugar
• 2/3 cup pumpkin
puree
• 2-3 cups vegerable
oil for frying
• ¼ cup sugar for
sprinkling
• In a large mixing bowl, mix the warm water and the fresh yeast until the
yeast is dissolved.
• Gradually add the flour, stirring with a fork, then add the sugar and
continue to stir until it starts to become a sticky dough.
• Cover the bowl with a towel and set the bowl in a warm place to rise for
30 minutes.
• Add the roasted pumpkin puree and mix with a wooden spoon.
• Pour the vegetable oil into a large, heavy-bottomed frying pan and heat.
• Take small golf ball-sized pieces of the dough from your bowl, and form
them into the shape of a doughnut using your fingers. You can keep a
bowl of cold water next to you as you do this to keep your hands from
sticking to the dough. When the oil is hot enough, carefully drop the
fritter into the oil and fry on each side until golden brown.
• Remove the fritter and set on a single layer on paper towels to drain.
• You can sprinkle the fritter with extra granulated sugar before serving.
19

Horchata is a sweet milky drink made from tiger nuts, a Valencian tuber. It is traditionally
enjoyed with fartons, a sweet elongated bun.
HORCHATA
• 50gr tiger nuts
• 1lt cold water
• 80gr icing sugar
FARTONS
• 300gr strong
wheat flour
• 50gr sugar
• 40ml oil
• 90ml water
• 25gr fresh yeast
• 1 egg
• a pinch of salt
• 50gr icing sugar
and 15ml water
for glazing
HORCHATA
• Soak the tiger nuts in a bowl of water for 8 hours.
• Remove half the water and grind the tiger nuts and remaining water.
• Drain the mixture and keep the resulting liquid in the fridge. Add icing
sugar to your liking.
FARTONS
• Warm up the water a little and dissolve the yeast into it.
• Mix the flour, the salt and the sugar in a large bowl.
• Add the water and yeast to the dry ingredients and knead the dough.
Add the egg and continue kneading. Finally, add the oil.
• Let the dough rise for 30-60 minutes.
• Cut the dough into portions and stretch each one into a rectangle
using a rolling pin. Roll each rectangle to create thin, long loaves.
CULTURAL HERITAGE:
CHERISHING THE PAST,
BUILDING THE FUTURE
• Place the fartons on a tray lined with parchment paper. Bake in a
preheated oven at 180 o C for 7-8 minutes
• While the fartons are baking, prepare the glaze by mixing together the
icing sugar into the arm water until it dissolves.
• Glaze the fartons when they are fresh but have cooled down.
20

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