ARZU BAYRAK-VELİKÖY PRİMARY SCHOOL-FOODS OF COUNTRİES

 FOOD OF COUNTRİES

My project students are in the kitchen! They cooked "mantı" from Kayseri region. İt's very delicious and difficult the prepare meal.

https://youtu.be/Uvho6UUU8wY

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EMİNE ERBİL VALİDE MALHATUN ANAOKULU ESKİŞEHİR\ODUNPAZARI

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History of Çiğbörek Raw börek is a traditional Crimean Tatar dish made with a mixture of minced meat, onions and spices, placed on a rolled phyllo and fried in oil. Cig borek or as a proper name Cigbörek, among the Crimean Tatars its name is combined: Şırbörek, Branchrek, Çiberek, Çuberek, Çiborek. While this pastry was named in Turkey Turkish by the local people of Turkey, it has misunderstood as raw pastry, this dish does not contain raw meat like Çiğ Köfte, but is put in a pastry (unlike many Anatolian dishes such as İçli Köfte) uncooked. There are various opinions about the name of the pastry. While one view argues that the name "Şırbörek" comes from the browning sound while it is being cooked, another view argues that it comes from the "çi" meaning delicious in the Kipchak dialect.    
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