Recipe exchange


Once again we would like to share with all of you a new activity: 


Each group has to gather together in order to make the recipe that is assigned to your group. Please take some pictures /video of the activity and publish it together with a short essay of your experience.

Assigment of the recipes:

MORROCCO - TURKEY (The Golden Orange Youth Group)
HAITI - TURKEY (Troy Youth Club)

The schedule above means that the Juzzor Fooundation has to cook the Slovakian meal and the Slovakian group - Patronus has to cook the Palestinian meal. 

And please find below the recipes.

Haiti : Riz National 

Rice and Beans. The most popular Haitian rice dish and an excellent companion for any main dish.

Serves 6  To   8

2 cups of long grain rice
1/2 cup of dried red kidney beans
3 cups of the water where kidney beans were boiled in
1/4 lb of salt porc and bacon
2 chicken bouillon cubes
1 1/2 tsp of ground black pepper
1/2 cup of finely diced white onion
1/4 cup of vegetable oil
1 whole habanero or scotch bonnet pepper (optional)
3 cloves of garlic peeled and crushed

Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not over cooked. Strain beans and put bean water aside. Sauté salt pork or bacon, spices, and beans in oil, until beans are crispy. Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling. Add rice, bouillon cubes, and hot pepper to boiling liquid. Once water has evaporated, remove whole pepper and mix in 1 Tbsp of butter. Cover pot tightly and continue cooking on low heat (approx. 20 minutes) until done.

This Rice and Beans can be served with Bannann Peze and a meat of your choice. Here is how we make the Bannann Peze

The Golden Orange Youth Group

Gavurdagi Salad (Gavurdagi Salatasi)

4 tomatoes
1 medium onion
2-3 green/banana peppers
3 Tbsp fresh parsley
4 sprigs fresh mint
3 Tbsp olive oil
2 Tbsp pomegranate molasses
½ lemon’s juice
1 cup walnuts, coarsely crushed
1 tsp salt to taste
1 tsp chili pepper flakes (optional)

Chop all the vegetables finely. Take olive oil, pomegranate molasses, lemon juice and salt into a small bowl. Mix them well. Then, add the sauce to chopped vegetables and toss gently. Let the sauce to be absorbed for 5-10 minutes.
Add walnuts, toss gently and serve.


Poached Eggs in Yogurt (Cilbir)(Traditional  Dish)

1 cup plain Turkish yogurt at room temperature

1-2 cloves garlic, minced
2 eggs
2-3 cups water
1 Tbsp vinegar
1 tsp salt to taste
For top:
1 Tbsp butter
1 tsp paprika/cayenne pepper

Add garlic and half of the salt into yogurt and whisk. Take over a serving plate.
Meanwhile, take water, vinegar and the remaining salt in a small pot. Bring to a boil. Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes. Take the poached eggs out and place over the yogurt on the serving plate.
In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs.
Serve hot/warm.

Upside Down (Maqloobeh)

This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy!


4 chicken legs (or 1 whole chicken cut into pieces two breasts and two legs).
1 onion.
2 teaspoons baharat (mixed savoury spice) or 2 teaspoons curry powder.
2 teaspoons salt (or to taste)
8 tablespoons vegetable oil.
7 cups water.
2 cups cauliflower.
4 cups medium-grain uncooked rice
1/2 cup cooked canned whole chickpeas
1/4 teaspoon cardamom powder.
1/4 teaspoon black pepper.
1 pinch cinnamon (optional).
natural plain yogurt (200g small pot per person).                                                    


1 _ Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
2 -Rinse rice until water is clear and then leave to drain in colander.
3 _ Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
4 _ Add chicken and brown.
5 _Add 8 cups water and mix.
6 _ Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
7 _ Cook for one hour.
8 _ While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
9 _ Fry until golden (well-cooked) but not burnt.
10 _ Put aside.
11 _ When chicken is ready, sieve stock into bowl and remove the chicken pieces.
12 _ Coat with pinches of salt and mixed spices.
13 _ Brown under grill.
14 _ Get a medium sized pot.
15 _ (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
16 _ Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
17 _ Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
18 _ Add chickpeas in the same way.
19 _ Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
20 _ Add rice and spread evenly.
21_ Carefully and slowly pour the chicken stock on top to cover rice.
22_Cook on stove-top until rice is cooked.
23 _ Quickly flip the saucepan upside down onto a large serving tray (preferably round).
24_ Rub and cool down top of pot with a wet cloth.
25_ Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
26_ Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
27 _ Eat with small bowls of yoghurt.

Total time : 2 hours
Prep time : 30 mins
Cook time : 1H 30 mins



Amount for 4 persons
 2 cups of rice (round one)
 1 chicken (cut into pieces)
 onions
 a red pepper (not hot)
 a green pepper
 a piece of garlic
 mushrooms
 peas
 half a cup of lemon juice
 spices:
o saffron (for the yellow colour)
o paprika powder
o salt
o pepper
Cut the onions, garlic, mushrooms, peas and peppers and then fry them in olive oil in a frying pan. Next add the chicken and the spices. After everything is fried a little bit, add the rice and the saffron. With each cup of rice you take the doubled amount of water (or instead of water take a broth of vegetables). Now let everything cook for about 30 minutes, at small fire. When everything is done, leave the paella 5 minutes lidded without any heat. If you want you can sprinkle some lemon juice over the Paella before serving it.

Enjoy your meal!

BORŠČ - is an Ukrainian soup, that is liked in our region too, as the Ukranian border is close to us and as there is the Ukrainian minority presented in our Youth Parliament too.

How to do:
  1. we need big pot. In this pot we cut on little cubes ( tam neiem co dame lebo tam je to
    maso) and we put them to cook. We wait until they are soft. next, we will decant it and put them to the broth with potatoes and bay. then we put cabbage to the potatoes in broth.
  2. pot number 2: we saute: carrot, parsley, and little cut onion on lard. after it gets little softer we add beetroot and tomatoes and we chocke it together 
  3. big pot : after cabbage gets little softer we add the whole vegetable mix from step two and also we add 2-3 clover of garlic. we cook it all together about 10 min.
Its really important to keep al those steps and we need to preparate this seperately and in right time intervals
Main meal: 

Bryndzové halušky (Bryndza dumplings)

This would be the first choice of most of the Slovaks if you will ask them about their national food.
  • 2-3 larger uncoocked potatoes 
  • wheat flour 
  • 2 eggs 
  • salt 
  • smoked bacon (not necessary for the end product and could be repleaces with 2 tbspoons of butter) 
  • bryndza (cheese made out of sheep´s milk) 
How to do:
Peel the potatoes and finely grate them. Add flour, the eggs and mix it until the mixture will be not too watery but not tought. The mixture is good when you try to chin a wooden spoon in the middle of the pot and it stand for 3-5 seconds. 
Boile water in a bigger pot. It really need to get to the point of boiling. Put 2 tbspoons of salt into the boiling water. Than put some mixture on a cold wather washed wooden plate and with a spoon or knife form 2-3 cm dumplings and throw them into the water. The dumplings are boiled, when they are floating on the surface of the water. Pick them out with strainer into a pot, where you already melted butter (repleacing the coocked small pieces of smoked bacon). Mix it, add the bryndza and fry it a little bit. Its prepared and you can eat.
And to have some Hungarian part of the meal too, we pick up a sweet we like the most in our region:

Almás pite (Hungarian Apple cake)
For the dough:
  • 500 g self raising flour 
  • 2 teaspoons dry yeast
  • 5 tablespoons sugar
  • 250 g butter, chopped
  • 3 egg yolks
  • 1 cup sour cream or 1 cup pure cream
For the filling:
  • 6 -7 Red Delicious apples 
  • 100 g walnuts, crushed
  • caster sugar
  • cinnamon
  1. To Make the Dough:. 
  2.  In a food processor, process butter, egg yolks and sour cream or cream. 
  3. Add the flour, dry yeast and sugar. Process until dough is light and does not stick to the sides of the processor. 
  4. If the dough is too moist, add a bit more flour, if too dry, add a bit of milk. 
  5. Cover and put in the fridge overnight. 
  6.  Take the dough out of the fridge about 1-2 hours before you bake it, so the dough can soften a little. 
  7. Preheat oven to 200 degrees celsius and greas a rectangular baking dish. 
  8. Cut the dough in two, and roll out to the size of your baking dish and place one part inches. 
  9. Sprinkle with walnuts. 
  10. Grate the apples and squeeze all the juice out. 
  11. Put apples on top of walnuts. 
  12. Sprinkle with caster sugar and cinnamon. 
  13. Put the other half of the dough on top. 
  14. Brush with a beaten egg and prick with a fork in a few places to allow steam to escape. 
  15. Bake for around 35-40 minutes. 
  16. Cool it in a baking dish. 
  17. Great served with cream! 
 So enjoy it ... whatever you decide to pick up from these recipes.



6 green bell peppers 1/4 cup olive oil 2 large tomatoes, peeled, then chopped 1 egg 2 garlic cloves, grated 2 tbsp chopped parsley
250 gram white cheese
Salt and pepper

Core, seed and roughly chop peppers (1-inch dice). Fry the peppers over medium-high heat until they appear browned and cooked through. Put aside to cool, reserving oil.
In the same pan, saute tomatoes until they soften and begin to break down together with garlic.

When tomatos are ready add the peppers and the cheese and mix. Add salt and peper.
Put the mix aside from the heat, and add the egg while the mix is still hot. Mix quickly for 1-2 min.

Serve with fresh bread.
For extra flavor you can add also yellow cheese!

Your dish should look like this in the end:

FERGESE by the Spanish youth AJS group

On Sunday 30 of April the young people from the AJS youth groups gathered together in order to cook the Albanian meal, to watch a movie "Untouchable" and to share good time together.
As FERGESE was very "veggie" the youngsters accompanied it with 12 pizzas. Everything was very tasty and we have had a great time.

Vegetable Purée Soup is popular in many parts of the world. The Moroccan version typically uses some of the vegetables traditionally

  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 12 medium carrots, peeled and sliced
  • 4 small turnips, peeled and chopped
  • 3 small potatoes, peeled and chopped
  • 3 small zucchini, peeled and sliced
  •    small bowl of peas or green beans
  • 2 stalks of celery, coarsely chopped
  •     handful of chopped fresh parsley
  • 3 quarts (about 3 liters) of vegetable or chicken stock
  • 1/2 teaspoon pepper
  • salt to taste
  • 1 teaspoon vinegar (optional)
  • In a large stock pot over medium heat, sauté the onion in the butter for a few minutes.
  • Add the flour, and cook the mixture for two or three minutes.
  • vegetables of your choice. Heat. 
  • Reduce the heat to medium, and simmer the soup, partially covered, for 30
  • minutes. 
  • Broth in a blender. If you find the soup is thinner than you like, reduce the
  • amount of broth that is puréed with the vegetables. 
  • If the soup is thicker than you like, stir in a small amount of water after you have puréed all the
  • vegetables with the broth.
  • Add the vegetables in the quantities above, or add 4 to 4 1/2 quarts (about 4 liters) of chopped
  • Add the stock, parsley, pepper and vinegar. Bring the soup to a boil over high
  • Allow the soup to cool for 20 minutes. In batches, purée the vegetables with the
  • Add salt and additional pepper to taste, and serve.

Traditional Moroccon Soup cooked by Golden Orange Youth Club

It was really enjoyable cooking Moroccon Soup with the whole team.It was so delicious.

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