HEALTHY DISH CARDSbyColegiul Economic Dimitrie Cantemir SuceavaLiceulteoretic Mihai Eminescu BarladInegöl Mediha Hayri Celik Science School Bursa
CONTENTSTEAM 1PLĂCINTE MOLDOVENEŞTİ (MOLDOVIAN PIES)BORS DE HRİBİ – WİLD MUSHROOM BORSCHTZACUSCĂSTUFFED VİNE LEAVES WİTH OLİVE OİL (YAPRAK SARMA)TEAM 2SARMALE MOLDOVENEȘTİ (MOLDOVIAN CABBAGE ROLLS-STUFFED CABBAGE LEAVES)KISIR (TURKİSH BULGUR SALAD)CİORBĂ RĂDĂUȚEANĂ – RĂDĂUȚİ-STYLE SOUR SOUPİMAM BAYILDI (STUFFED EGGPLANT)COTTAGE CHEESE DUMPLINGSGREEN BEANS WITH MEATSOUR SOUP WİTH SORREL OR ORACHETEAM 3
FACALET GABRIEL ANDREI -BARLADaalllleerrggeennGLUTENLACTOSENUTSSESAMEEGGSPPllăăcciinnttee mmoollddoovveenneeșșttii((MMoollddaavviiaann PPiieess))Plăcinte moldovenești(Moldavian Pies)iinnggrreeddiieennttssWheat flourMilk, whey, kefir, or waterYeastSugarEggs or yolksButter or sunflower oilSalt, vanilla, lemon zestiinnggrreeddiieennttssCottage cheese (sweet or salty), withsugar, eggs, raisins, dill, or semolinaPumpkin or apples with cinnamonCabbage, potatoes, or fruit jamGlaze: Beaten egg, poppy or sesameseeds
PREPARATION STEPS OFMOLDOVIAN PIES (PLĂCINTE)1)Prepare the Dough: Mix flour, warm water, salt, and a little oil. Knead it until itis soft and smooth.2) Rest the Dough: Cover the dough with a cloth and let it rest for about 20minutes to make it easier to roll.3)Make the Filling: While the dough is resting, mix your favorite ingredients(cheese and herbs, or mashed potatoes) in a bowl.4) Roll it Out: Divide the dough into small pieces and roll each one into a very thincircle.5) Fold the Pie: Place the filling in the center. Fold the edges of the dough overthe filling to close it securely.6) Fry or Bake: Cook the pies in a pan with some oil until they are golden brownon both sides, or bake them in the oven.7) Serve: Serve the pies warm, usually with a side of sour cream. BERİL -MHÇFL-BURSA
Plăcinte moldovenești (Moldavian Pies)A SHORT HISTORYDANIEL TOPALLI-SUCEAVAThe history of Plăcinte Moldovenești is a 2,000-year-old culinary journey:Roman Ancestry: The name stems from the Latin \"placenta,\" a layered cakebrought by Roman legions to the Danube region.Ottoman Evolution: Centuries of Turkish influence introduced the technique ofstretching dough into paper-thin layers (similar to phyllo), making the crustlighter and crispier.Rural Necessity: In Moldavian villages, they became a staple because theyused simple, seasonal ingredients (cheese, cabbage, potatoes, or apples) andcould be cooked quickly in a pan or a stone oven.Cultural Icon: They transitioned from a basic peasant meal to a symbol ofhospitality, essential for holidays, weddings, and welcoming guests.
Ingredients (OriginalRomanianrecipe)450g wild mushrooms2 onions1 carrotA piece of celeryA piece of parsnipA parsley root (if larger),or two,three (if smaller)Half a bell pepper2,3 cloves of garlic, slicedA cup of sour borscht (or to taste)A tablespoon of tomato broth or juice2 bay leavesAbout 400g of sour cream1 egg yolk, rawDillParsley leavesBors de hribi – Wildmushroom borschtAllergens:•Wild mushrooms•Lactose•Raw egg•Cwlery•BorschtPROFIRI BIANCA MARIA-BARLAD
Borș de hribi-Wild Mushroom BorschtInstructions1. Prepare the baseFinely chop onions, carrot, celery, parsnip, parsley root, and bell pepper.Clean and slice the mushrooms.2. Start cookingIn a large pot, add a bit of oil (or water if keeping it light).Cook onions first until soft.Add the rest of the vegetables and cook for about 5–7 minutes.3. Add mushroomsAdd the mushrooms and cook until they release their juices and soften.4. Build the soupPour in water (about 1.5–2 liters).Add bay leaves and tomato juice.Let it simmer for ~20–25 minutes until everything is tender.5. Add sournessPour in the sour borscht gradually and taste as you go (this controls how tangy it is).6. Creamy finish (important step)Mix sour cream and egg yolk in a bowl.Take a ladle of hot soup and slowly mix it into the cream (to prevent curdling).Then pour this mixture back into the pot.⚠️ Keep heat low here — don’t boil after adding this.7. Final touchesAdd sliced garlic.Season with salt and pepper.Turn off heat and add chopped dill + parsley.PREPARATIONELIF MHCFL BURSA
Borș de Hribi(Wild MushroomBorscht)-Short HistoryOriginsIn the past, rural families depended onseasonal ingredients. During autumn,mushrooms were picked, cleaned, and eitherused fresh or dried for winter. Borș de hribibecame a practical way to turn simple forestingredients into a warm, filling meal.The defining ingredient is borș, a naturallyfermented wheat bran liquid. It gives thesoup its sour taste and was traditionallyhomemade, making each version slightlydifferent from one household to another.Today, borș de hribi isappreciated as a symbol oftIraditional Romanian cuisine.t connects modern cookingwith old customs,hoighlighting the importancef nature, seasonality, andsimple ingredients.This soup is stronglyconnected to Orthodox fastingtraditions, when meat isavoided. Despite being a“fasting dish,” it is nutritiousand satisfying, often served atfamily meals and ruralgatherings.How it came to beKey elementWhat abouttoday?Cultural RoleMUNTEANU IOAN MATEI-SUCEAVAThis dish comes from the forest regions ofBucovina and Maramureș, where gatheringwild mushrooms has been part of daily lifefor generations.
BRAN CLAUDIA DEBORA-BARLAD
MELISA MHCFL BURSA1. Roast the vegetablesRoast eggplants and peppers over open flame, grill, or oven untilskins are charred and soft.Place roasted vegetables in a covered bowl or bag for 10–15minutes to steam.2. Peel and drainPeel off the burnt skins.Remove seeds from peppers.Let eggplants drain in a colander for 30–60 minutes to removeexcess liquid.3. Chop or blendFinely chop the eggplants and peppers using a knife or foodprocessor.Texture should be slightly chunky, not fully pureed.4. Cook onionsFinely chop onions.Heat oil in a large pot and cook onions on medium heat until softand translucent (not browned).5. Combine ingredientsAdd chopped eggplants and peppers into the pot.Mix thoroughly with onions.6. Add tomato basePour in tomato sauce.Add bay leaves, salt, and optional pepper.7. Slow cookingCook on low heat for 2–3 hours.Stir frequently to prevent sticking.Continue until mixture thickens and oil rises slightly to the surface.8. Adjust seasoningTaste and adjust salt or pepper if needed.
C O N D R I U C R O B E R T A LEXA N D R U -S U C E AVAShort History – ZacuscăZacuscă is a traditional vegetablespread from Romania and Moldova,very popular across the Balkans. Itoriginated from peasant cuisine, as away to preserve vegetables after theautumn harvest for winterconsumption.The name “zacuscă” comes from aSlavic word meaning “appetizer” or“snack”, showing its older EasternEuropean roots.Although similar dishes exist inBalkan countries (like ajvar), zacuscăbecame a symbol of Romaniantradition, especially because familiesused to cook it in large quantities andstore it in jars for the cold season.Over time, the recipe evolved—fromsimple mixes of peppers and onionsto richer versions including eggplant,tomatoes, and other vegetables.It’s usually made from roasted eggplant,peppers, onions, and tomato pasteTraditionally prepared in autumn, afterharvest.Stored in jars and eaten in winter.Often eaten on bread as a spread.Popular during fasting periods because it hasno meat or dairy.Every region (and even every family) has itsown recipe variation.
INGREDIENTS ALLERGENSYaprak Sarma does not usuallycontain major allergens such asgluten, milk, eggs, or nuts, as it istraditionally a vegetarian dishmade with rice and vegetables;however, sulfites may be presentif the vine leaves are preserved inbrine or jarred, and depending onthe processed ingredients used(such as store-bought tomatopaste), there may also be tracesof allergens due to manufacturingprocesses.YAPRAK SARMASTUFFED VİNE LEAVES WİTH OLİVE OİLvine leavesriceonionolive oiltomato pastedillparsleymint (optional)saltblack pepperwaterlemon juiceMIHAELA POSTOLACHE -BARLAD
Yaprak Sarma has deep roots in the cuisine of the Ottoman Empire,where the technique of stuffing vegetables—called dolma—becamehighly developed. The word sarma comes from Turkish and means “towrap,” referring to vine leaves rolled around a filling of rice, herbs, andsometimes meat.Over time, this dish spread across regions once influenced by theOttoman Empire, including Turkey, Greece, Romania, and the MiddleEast. Each culture adapted it to local tastes, but the olive oil version(zeytinyağlı sarma) became especially popular as a light, vegetarian dishoften served cold.Today, yaprak sarma is more than just food—it represents tradition,family gatherings, and hospitality, commonly prepared for holidaysand special occasions across many cultures.IACOBAN SAVA-SUCEAVA(Yaprak Sarma)Stuffed Vine Leaveswith Olive OilA SHORT HISTORY
CARTAS ALEXANDRA-BARLAD
First,onions are chopped and cooked in medium heatwith some oil.Seasonings , onions and rice are added in a bowl andmixed until they are combined.A tablespoon of filling is put on the leaf , sides arefolded and rolled tightly.In a large pot, some chopped cabbage and smoke meatare layered,sarmales are placed .Tomato paste is mixed with water and poured over therolls .The sauce should nearly cover them.After that aplate is placed over the rolls to keep them fromfloating.Pot is covered with a lid and simmered gently on lowheat for about 2,5 hours.Lastly, it is served with sour cream and hot pepper orbread .DILARA MHCFL BURSASarmale moldoveneștiPreparationMoldovian cabbage rolls-stuffed cabbage leaves
Ionescu Cristian
CIOBANU ROBERTA-BARLAD
Kısır (Turkishbulgur Salad) Preparation:1. Put bulgur in a bowl and pour hot water over it(just to cover).2. Cover and let it sit for 10–15 minutes untilsoftened.3. Add tomato paste, olive oil, salt, and spices.4. Mix and knead well until fully combined andcolored.5. Add lemon juice and mix again.6. Stir in chopped vegetables and herbs.7. Let it rest for 10 minutes before serving.NICOLLE MIRUNA ROŞCA-SUCEAVA
DENIZ MHCFL BURSAKISIR: A FAMOUSTURKİSH SALADThe main ingr edi ent i s fine bulgur . You do not ne ed tocook the bulgur in a pot; you jus t us e hot wat e r tosoft en it. To give it a gr eat tas t e , we add:Tomato and peppe r pas t eOlive oil and pomegranat e sour (nar ekş i s i)Fr e sh vege tabl e s like par s l ey, gr e en onions , and mintSpi c e s like r ed peppe r flake s , cumin, and saltHow to make it?The History of KısırKısır is a very old and tradi t ionaldish from Turkey. I t is especiallyfamous in the Southern andSoutheastern parts of the country,like Mersin, Adana, and Antakya.Where does i t come from?Kısır is related to other bulgurdishes like Çiğ Köf te or MiddleEastern Tabbouleh. In the past ,people in these regions used a lot ofbulgur because i t was easy to findand keep for a long t ime.For many years, Kısı r was a special dish forguests. When a guest came to a house, Turkishpeople prepared Kısı r to show hospi tali ty.Today, i t is the \"star \" of tea hours and women'ssocial gather ings (known as \"gold days\").Turkish people are very hospi table. When aneighbor or a f r iend visi ts unexpectedly, Kısı r isa \"lifesaver \" dish. Because i t is fast to make andeveryone loves i t , i t is the per fect food to offerto a guest .Today, many people care about heal thy food.Kısı r is a great choice because i t has many f reshvegetables and fiber f rom the bulgur . I t is a\"guil t - f ree\" snack that is both filling andnut r i t ious.
TOMA LAURA LUIZA-BARLAD
1.Place the chicken breast in a large pot with 2 liters of water. Bring toa boil and skim off any foam that forms on the surface.2.Add the chopped onion, grated carrots, parsley root, and celery root.Simmer over medium heat for about 40 minutes, until the chicken isfully cooked and the vegetables are tender.3.Remove the chicken from the pot and shred it into thin strips usingtwo forks. Return the shredded chicken to the soup.4.In a small pan, heat the sunflower oil and lightly sauté the crushedgarlic for 1 minute. Add it to the soup.5.In a bowl, whisk together the egg yolks, sour cream, and vinegaruntil smooth.6.Slowly add one ladle of hot soup to the egg mixture while stirringconstantly. This prevents curdling.7.Gradually pour the tempered mixture back into the pot, stirringcontinuously. Do not let the soup boil after this step.8.Season with salt and black pepper to taste.9.Serve hot, garnished with freshly chopped parsley.10.Enjoy your delicious and creamy Romanian Radauti Soup!SELIME NISA MHCFL BURSACiorbă rădăuțeanăRădăuți-style sour soupPreparation
Ciorbă rădăuțeană, or Rădăuți-style sour soup,is a traditional Romanian dish created in the cityof Rădăuți. It appeared in the 1970s and quicklybecame popular across the country.The recipe was invented by CorneliaDumitrescu, a cook at a local restaurant. Shewanted to create a soup similar to tripe soup,but easier to prepare and more affordable.Instead of tripe, she used chicken, which madethe dish lighter and more accessible.The soup is made with chicken, garlic, sourcream, and egg yolk, which give it a creamytexture and a slightly sour taste. Vinegar isadded at the end for extra flavor.Today, ciorbă rădăuțeană is one of the mostloved soups in Romania. Many people choose itas a comfort food because it is simple, tasty, andfilling.DARIA BIANCA MORIŞCA-SUCEAVACiorbă rădăuțeană – Rădăuțistyle sour soupA SHORT HISTORY
İmam Bayıldı (Stuffed Eggplant)? Ingredients4 medium eggplants (aubergines)1/2 cup olive oil2 large onions,thinly sliced4–5 garlic cloves, minced4 medium tomatoes, peeled and chopped (or canned)1–2 green peppers (optional), sliced1tsp sugarSalt and black pepper(to taste)1/4 cup fresh parsley, chopped1tbsp tomato paste (optional)Juice of 1/2 lemon⚠️ Allergen NoteThis dish is generally vegan and free from common allergens like dairy, eggs,nuts, and gluten. However:Eggplant(aubergine)is part ofthe nightshade family, which may causesensitivity in some individuals.Olive oil is typically safe but could rarely trigger sensitivities.If using canned tomatoes ortomato paste, check labels for additives orpreservatives that might contain allergens.Cross-contamination may occurif prepared in kitchens handling allergens suchas nuts, gluten, or dairy.BOUTIUC STEFAN RADU-BARLAD
İmam Bayıldı (StuffedEggplant)ZEYNEP CEYLİN MHCFL BURSAFirst, wash the eggplants and peel them in stripes.Soak them in salted water for about 20–30 minutes toremove bitterness.Dry the eggplants and fry or roast them until they becomesoft.In a pan, heat olive oil and cook the sliced onions untiltender.Add garlic and chopped tomatoes, then cook the mixturewell.Season with salt, pepper, sugar, and fresh parsley.Cut a slit down each eggplant carefully.Fill each eggplant with the prepared onion and tomatomixture.Place the stuffed eggplants in a cooking pan or bakingdish.Add water and extra olive oil, then cook slowly or bakeuntil fully soft.Let it cool slightly before serving.Serve warm, at room temperature, or cold.
İmam Bayıldı is a classic dish from the cuisine of theOttoman Empire. It is made with eggplants stuffedwith a flavorful mixture of onions, garlic, andtomatoes, then slowly cooked in olive oil. It belongs tothe zeytinyağlı category—vegetable dishes preparedwith olive oil and usually served at room temperature.The name means“the imam fainted,”and it comesfrom popular legends. According to one story, animam fainted because the dish was so delicious, whileanother suggests he fainted after learning how mucholive oil was used. Today, it remains a well-known andloved dish across many regions influenced byOttoman cuisine.İmam Bayıldı (StuffedEggplant)CRAIU ANDREEA MARIA- SUCEAVA
HALUNGESCU STEFAN-BARLAD
KUBRA MHCFL BURSAFor the dough: 500gflour, 2 eggs, a littlewater, and a pinch ofsalt.For the filling: Sweet cheesewith raisins, plum jam, orfresh blueberries.Prepare the Dough: Mix the flour, eggs, salt, and water in a large bowl. Knead the mixtureuntil you have a smooth and soft dough.Roll it Out: Use a rolling pin to make the dough very thin (about 2-3 mm).Cut the Shapes: Use a glass or a round cutter to make small circles from the dough.Add the Filling: Put a small spoon of cheese, plum jam, or blueberries in the center ofeach circle. Avoid putting too much filling, or the dumplings might open while cooking.Seal the Edges: Fold the dough in half to create a half-moon shape. Press the edgesfirmly with your fingers or a fork to close them tightly.Boil the Dumplings: Bring a large pot of water to boil with a little salt. Drop the dumplingsinto the water. They are ready when they float to the top (usually after 5-7 minutes).Serve: Take them out and avoid leaving them in the water for too long. You can serve themwith melted butter, sour cream, or extra sugar on top.
ALEXANDROAE MARIA-SUCEAVADumplings with cheese, plum jam, orblueberries come from Central andEastern Europe, especially Romania,Poland, and Ukraine.They were originally simple peasant foods, made from basicingredients like flour, potatoes, cheese, and seasonal fruits.In Romania, they are known as “colțunași” and can be sweet or savory.Sweet dumplings are often filled with fresh cheese, plum jam, orblueberries, especially during harvest seasons.In the past, they were cooked for family meals and special occasionsbecause they were affordable and filling.Today, they are popular traditional dishes, served both at home andin restaurants, often with sugar, butter, or sour cream.A short history
Romanian green beans with meat is a simple, home-style dish madewith green beans and meat, usually pork or chicken. It starts withonion and garlic cooked in oil, then tomatoes are added for flavor,along with salt, pepper, and sometimes paprika. The green beans andmeat are simmered together with a bit of water or broth until tender,and the dish is often finished with fresh herbs like dill or parsley.This dish is generally low in common allergens, as it does notnaturally contain gluten, dairy, nuts, or eggs. However, possibleallergens may come from added ingredients, such as celery in storebought broth or sulfites in canned tomatoes. Some people may alsobe sensitive to garlic or onion, and cross-contamination is possibledepending on the cooking environment.TATU KARINA-BARLAD
First, sauté the cubed meat in a potwith some oil until browned. Addchopped onions and cook until soft.Next, stir in one tablespoon of tomatopaste and then add your cleaned, slicedgreen beans. Then, add diced tomatoes,salt, pepper, and a cup of hot water.Cover the pot and cook on low heat for40 minutes. Finally, check if the beansare soft. Turn off the heat and let thedish rest for a few minutes. It pairsperfectly with Turkish rice pilaf and aside of creamy yogurt or a freshshepherd's salad.ENJOYENJOYİTPREPARATİONSGREEN BEANSWİTH MEATELIF YARENMH CF L BURSA
GREEN BEANS WI TH MEATCONISCEAC ARIANA GABRIELASUCEAVAIngredients:Green beansmeat(chicken/pork/beef)oniongarlictomato sauceoilsalt and spicesPreparation:First, cook the meat until it becomes soft.Then add chopped onion and garlic and cook alittle more.After that, add the green beans and tomatosauce.Mix everything and let it cook until thebeans are soft and the food is ready.
BUHUS ELENA ISABELLA-BARLAD
EMIR BERKE MHCFL BURSAWash the sorrel (ștevie) or orache (lobodă) leavesvery well and chop them finely.Peel and chop onions, carrots, and other vegetables(like potatoes or peppers if used).Heat a little oil in a pot and sauté the onions until soft.Add the carrots and other vegetables, then pour inwater or broth.Let it boil until the vegetables are almost cooked.Add the chopped greens (sorrel or orache) and cookfor a few more minutes.Pour in borș (fermented sour liquid) to give the soupits sour taste.Season with salt and let it simmer briefly.Optionally, add beaten egg or sour cream for extraflavor.Serve hot, often with fresh herbs on top.
CLARA ANDREEA LUNGU-SUCEAVASour soup withsorrel or oracheIngredients1 bunch sorrel or orache (washed and chopped)1 small onion (chopped)1 carrot (grated)1–2 potatoes (optional, diced)1–2 tablespoons oil1 liter water or light broth1 cup souring agent (traditional borș, or lemon juice)Salt to taste1 egg (optional)Fresh parsley or dillInstructions1.Heat oil in a pot and sauté the onion and carrot for afew minutes.2.Add water (or broth) and the potatoes. Let them boiluntil tender.3.Add the chopped sorrel or orache and cook for 5–10minutes.4.Pour in the souring agent (borș or lemon juice) andsimmer briefly.5.Add salt to taste.6.Optional: beat the egg and slowly stir it into the soupfor extra richness.7.Turn off the heat and add fresh herbs on top.
TASCHINA SARA-BARLAD