The traditional Greek dish— “horiatiki” (“Greek salad”)

Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.
Ingredients
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic—minced
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes—cut into wedges
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—julienned
4 oz (120g) feta cheese—cut into small cubes
16 kalamata olives
Method
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl.
POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper

“Beshbarmak” —is the traditional dish in the Tatar cuisine

Ingredients: 2 kg lamb with bones (ribs with meat and some fat are okay), 2.5 liter water. Dough for noodles: 500 g flour, 2 eggs, 250 ml water 1 tsp. salt. Vegetable part: 3-4 onions, 1 cup minced chives, 3 T minced parsley, 1 tsp ground black pepper. Optional: 1 onion 1 carrot, 3 T oil .
Cooking:
Make a rich broth of the lamb by cooking it on slow heat for 2.5 hours under a lid, until the meat is easily separated from the bones. While lamb is cooking, make dough by rolling it into circles 30 cm in diameter and 2 mm in width.
When lamb is ready, take it out of the broth, remove the bones, and cut the meat into bite-sized slices.
Optional:
Chop one onion and one carrot and fry in a skillet together with sliced meat for a few minutes, until onions become golden. (This is not a part of an ancient recipe, but people sometimes prefer it in this way.) Cook noodle circles in the broth.
Serving:
Put lamb in the middle of a big serving plate. Place one layer of noodles around. Sprinkle lamb and noodles with black pepper and onions cut into thin rings. Broth is served separately in pialas, which are Chinese-style cups without handles. Sprinkle broth with chopped chives and parsley.

“Crazy cookers” recipes

Recipes of Ukrainian borscht, Russian solyanka, German einkopf, Greek salad and Tartar bishmark.

Done by
Liza Romahina, Yaroslav Nosenko, Diana Jernova
5 form, School № 23
2012

The traditional Ukrainian dish— “borscht”

Ingredients: 1 pound slice of meaty bone-in beef shank, 1 large onion, peeled, quartered, 4 large beets, peeled, chopped, 4 carrots, peeled, chopped, 1 large russet potato, peeled, cut into 1/2-inch cubes, 2 cups thinly sliced cabbage, 3/4 cup chopped fresh dill, 3 Tbsp red wine vinegar, 1 cup sour cream, salt and pepper to taste.
Method
Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

“Solyanka”—the traditional dish in the Russian cuisine.

Ingredients: 700 g beef, 6-10 types of ham, smoked ribs, sausages, salami, hot dogs, small sausages etc. Total weight 1 kg, 150 g carrot, 150 g onion, 200 g pickled cucumbers, 5 tablespoons tomato paste, 3 tablespoons capers, black pepper, 3-4 bay leaves, vegetable oil, 1 lemon, olives to taste, dill or parsley
Method
Place beef in a pan. Bring to a boil, cover and simmer for one and half hour (on medium, skim off the scum).
Take the meat out, let it cool, chop into small pieces.
Chop onion.
Grate carrot on medium grater.
Dice cucumbers.
Dice or julienne meat items
Fry meat items slightly on vegetable oil.
Fry onion slightly on vegetable oil.
Add carrot, fry a bit.
Add cucumbers, fry for 2-3 minutes.
Add tomato paste, simmer for 5-7 minutes on low.
If tomato paste is too thick you can add some water.
Add meat items to the boiling stock.
Then add beef. Simmer for 5-7 minutes.
Add few capers to taste.
Add fried onion, carrot and cucumbers.
Add half of cup of cucumber or olive pickle.
Simmer for 5-7 minutes more.
Add bay leaves, pepper, dill, parsley.
Add salt if needed. Leave it covered for 15-20 minutes. Remove bay leaves.

“Einkopf”— is a traditional dinner in Germany

“Eintopf” means one pot.

Ingredients: 750 gr (1.65 pound) of meat from pork's neck, cut into pieces of about 3 cm (1.2 inches) in size, 1 tablespoon of margarine, 3 onions, cut in stripes, 1 garlic, hacked, 1 teaspoon of caraway, 1 teaspoon of salt, 1 savoy (medium size), cut in large pieces, 4 to 6 potatoes, peeled, cut in pieces of about 0.5 cm (0.2 inches), 2 to 3 carrots, peeled, cut in pieces of about 0.5 cm (0.2 inches), spices, ½ glass of white wine, ½ cup of water
Method
Put margarine in a pot and heat, roast meat gently.
Steam onions and garlic until glassy. Add caraway, salt and pepper.
Put half of the savoy onto the meat, add some spices.
Add potatoes and carrots, then put the rest of the savoy on top of it.
Again add some spices.
Add white wine, cover and steam for about 5 minutes.
Add water and stew for about 25 minutes under pressure.