‘’GRESCY PROTECTED ANIMALS’’

an eTwinning project by

Spain Cyprus Greece

Agios Stylianos (ST Lakatameia) primary school,

Λευκωσία (Κύπρος)

C.E.I.P. Giner de los Rios, Mérida (Ισπανία)

Ολοήμερο Δημοτικό Σχολείο Βασιλικής, Καλαμπάκα (Ελλάδα)

Making animal

shaped cakes/dishes

• In Cyprus it is referred to more commonly as pourgouri (πουργούρι)  whilst Pligouri is its name in mainland Greece,

• Bulgur is a pre-cooked whole wheat, specially prepared to decrease cooking time.  This makes it a healthy alternative to white rice, but packed with more protein, fibre and higher levels of most vitamins and mineral.  

• Like rice, x1 serving is around 75g (around half a cup). The consistency of water to bulgur is 2:1, so however much bulgur you use, you should use double the quantity of water.

Pourgouri (bulgur) Cypriot Recipe

Pligouri ingredients for x2 people:

• x1 chopped onion• x2 fresh tomatoes (not canned as these are too liquid)• 150g of bulgur (1 large cup)• 300ml of boiled water (i.e. double the quantity of

bulgur)• 1 chicken stock• vegetable oil for cooking the onions• How to make pligouri:• 1. Pre heat oil in pan and cook the chopped onions

on a low heat, covered, for around 10-15 minutes until they brown.

• 2. Add the boiled water from the kettle into the pan, mix in the stock, bulgur and chopped tomatoes.

• 3. Bring it to the boil then switch the heat off and cover the pan to let it absorb the water – the longer you leave it the better (around 30 minutes works fine).

• Paella is a Valencian rice dish that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish but most Spaniards consider it to be a regional Valencian dish. Valencians regard paella as one of their identifying symbols.

• There are three widely known types of paella: Valencian paella, seafood paella and mixed paella but there are many others as well originated through time as a consequence of the popularity of the dish. For all types of paellas olive oil is the basic cooking ingredient.

Spanish (Valencian)

Paella

Ingredients• 2 tablespoons olive oil • 1 tablespoon paprika • 2 teaspoons dried oregano • salt and black pepper to taste • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

  • 2 tablespoons olive oil, divided • 3 cloves garlic, crushed • 1 teaspoon crushed red pepper flakes • 2 cups uncooked short-grain white rice • 1 pinch saffron threads • 1 bay leaf • 1/2 bunch Italian flat leaf parsley, chopped • 1 quart chicken stock • 2 lemons, zested   • 2 tablespoons olive oil • 1 Spanish onion, chopped • 1 red bell pepper, coarsely chopped • 1 pound chorizo sausage, casings removed and crumbled • 1 pound shrimp, peeled and deveined

Directions

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

• Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe.

Halva Recipe - Greek Halvas - Semolina

Pudding with Raisins and Nuts

Ingredients:• 2 cups of coarse semolina (substitute Farina or

Cream of Wheat)• 1/2 cup vegetable oil• 1/4 cup olive oil• 1/4 cup walnuts, chopped coarsely• 1/4 cup pine nuts• 1/4 cup raisins• For the syrup:• 4-1/2 cups water• 2-1/2 cups sugar• 1/2 cup honey• 3 small pieces cinnamon stick• 3-4 whole cloves• 2-inch piece of orange peel• Ground cinnamon for dusting

• Prepare the syrup: To a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel. Boil for 5 minutes then lower the heat and simmer gently. Remove the cinnamon, clove and orange peel before pouring.

• In another larger saucepan, over medium high heat, add the oil and heat until shimmering. Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden color.

• Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Stir in the walnuts, raisins, and pine nuts and continue to cook until the semolina absorbs all the liquid.

• Cover the pot tightly and set aside to cool for 10-15 minutes.

• Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.

• To serve, sprinkle with cinnamon and some more chopped nuts (if desired).

Ingredients:• 3 3/4 cups of bread (or all-

purpose) flour• 1 1/2 cups of lukewarm water• 1 packet (1/4 oz) of dry yeast• 2 tablespoons of olive oil• 1 teaspoon of salt

Easy Homemade

Bread

Preparation:

• Dissolve yeast in the warm water. • In a mixing bowl, combine 1 1/2 cups of flour, salt,

oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.

• Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.

• Shape into loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.

• Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.

Students are preparing Cypriot, Spanish and Greek traditional recipes for the protected animals