COOKERY BOOK

One but not the Same:

United in the Diversity

Comenius Project 2013-2015 *

*This project is financed by the Comenius Lifelong Learning programme.

“Institut Escola Municipal de Treball” is responsible for all the informational materials. The National Agency and the European Commission are not responsible for the way in which these materials are used.

Polish cuisine

1. LAZY CHEESE DUMPLINGS / Kopytka

Recipe / Przepis Separate the yolks from the egg white/ Oddzielićżółtkaodbiałka Whip the egg white / ubićbiałka

Add the yolks into the cottage cheese and season it with the nutmeg. / Dodaćżółtkadosera

iprzyprawićzgałkąmuszkatułową. Add the whipped egg white into the yolks and stir it slightly. /

Dodajubitąpianę do żółtekilekkojąwymieszać.

Add some flour and knead it, but remember not to make it too hard. / Dodaćmąkęizagnieśćciasto, ale pamiętaj, aby

niedokonaćtegozbytmocno

Be careful not to burn yourself / Należyuważać,aby sięniepoparzyć

Cook everything for 2 minutes and then take the dumplings out of the water /Gotowaćwszystkoprzez 2 minuty, a

następnieWyjąćpierogiz wody.

Make a frying pan hot and put some breadcrumbs on it.

Make it a lightly brown. Add some butter and keep it on the frying pan for a moment so the breadcrumbs become

golden. Put the dumplings onto the plate and sparkle them with the breadcrumbs. Add cottage cheeseonto the top./

Roztopić masło a wraz z nim bułkę tartą. Nałożyć pierogi na talerz i polać bułką tartą.

Divide the dough into two parts. Roll each part into a

roller than is not thicker than 2 cm. Cut the rollers into

small pieces / Ciasto podzielić nadwie

części.Rolkikażdej częściwwalcuniejestgrubsza

niż2cm. Rolki należy ciąć na małe kawałki.

Boil water with salt / Zagotowaćwodęz solą When

the water boils add the dumplings gently /

Gdywoda wrzedodać delikatnie pierogi.

2. Brittle muffins/ kruche babeczki

Ingredients /składniki

- O,5 kg of flour / O,5 kgmąki - 1

cube of butter / 1kostkamasła - 20 dag of

sugar / 20dagcukru- salt / sól- 3 egg yolks / 3 żółtka

Recipe / Przepis:

Bake everything in the oven for 12-15 minutes at 200 oC / Pieczemywszystko wpiekarniku przez12-15 minutw temperaturze

200o CFill the muffins with fruit and pour them with chocolate/ Wypełnić babeczkiz owocamii zalaćjeczekoladą

Flour, sugar, butter and egg yolks knead into a smooth dough / Mąka,

cukier, masłoiżółtkazagnieśćnagładkie ciasto.

Roll the dough, grease the molds and fill them with the dough

/Wycinaćkrążki, smarowaćformyiwypełnić je zciasta

3. How to make the chicken soup / Jakzrobićrosół

Take a plate, put your pasta and pour your chicken soup. Weźtalerz, umieścićmakaron iwlej rosół

Enjoyit! / Ciesz się dobrym smakiem

Pour two liters of water into a big pot /

Wlaćdwalitrywodywdużymgarnku.

Boil the water. Zagotować wodę.

Next, put some carrots, parsley, celery and chicken

bones / Następnieumieścić

kilkamarchew,pietruszka,selerikościz kurczaka

Cook you soup for 2 hours. Then add some salt and

pepper / Cizupęgotowaćprzez 2 godziny. Następniedodaćsól i

pieprz.

In the other pot, pour one liter of water, boil it and put you

pasta. Cook it for five minutes / W drugimgarnku, wlać litrwody,

zagotowaćimożna umieścićmakaron. Gotowaćprzez pięć minut

4. Dumplings / Pierogi

Ingredients / składniki

0,5 kg og flours / 0,5 kgmąki

1 egg / 1 jajko

3/5 glasses of cold water / 3/5szklankizimnej wody

Salt / sól

Stuffing / nadzienie

750 I grams of potatoes

250 I grams of cottage cheese

2 onions

1 clove of garlic

2 spoons of butter

1 spoon of oil

Salt, pepper

Peel the potatoes and cook them salted water. Peel onions, chop them and fry with butter, add crushed garlic.

Ziemniaki obraći ugotowaćjeosolonej wody. Obraćcebulę, posiekaćipodsmażyćna maśle, dodać zmiażdżony

czosnek.Smash the boiled potatoes. Add cottage cheese and fried onion. Season it salt and with

pepper. Zgniećgotowaneziemniaki. Dodajserismażoną cebulką. Sezongosolą ipieprzem

The dough / ciasto Put all the ingredients into a bowl and knead them / Umieść wszystkieskładnikido miskii

zagnieśćjeRoll the dough and cut out circles with a glass /Rozwałkować ciastoi wyciąćkółka. Each round piece fill

with a dose of potatoes/KażdekółkowypełnićdawkąziemniakówStick the sides of each dumpling together/

SkleićbokikażdegoKłółkarazem. Boil water with salt/ Zagotowaćwodęz soląPut the dumplings into the boiling water

and cook it for 3 min / Włożyćpierogido wrzącejwodyigotowaćprzez 3 minuty*Serve with fried bacon./

Podawaćzesmażonymboczkiem.

750gramziemniakówmnie

250Igramtwarogu

2 cebule

1ząbek czosnku

2 łyżkimasła

1 łyżkaoleju

Sól, pieprz

5. BIGOS / Bigos

We need:

1) cabbage

2) bacon

3) sausage

4) onion

5) tomato concentrate

6) salt and pepper

Preparation/Przygotowanie:

Shred the cabbage. / Poszatkujkapustę. Put it into a pot and simmer it under a cover. / Przełożyć

dogarnkaigotowaćjepod przykryciem. Cut the sausage into small pieces and fry them with onion/

Pokroićkiełbasęnamałekawałkiipodsmażyćz cebulą Add into the cabbage /DodajdokapustyThen add tomato

concentrate, salt and pepper. Enjoyit!/ Następnie dodaćkoncentrat pomidorowy, sól i pieprz.

Potrzebujemy:

1) kapusta

2) boczek

3) kiełbasa

4) cebula

5) koncentrat pomidorowy

6) sól i pieprz

Turkish Dumpling (Manti)

Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in

Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a

real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.

Ingredients Ingredients Ingredients Ingredients

3 cups of flour

1 egg 2

cups of lukewarm water 1

tsp salt

Filling:Filling:Filling:Filling:

½ lb ground beef 1

onion, finely

chopped/shredded ½

tsp salt ½

tsp black pepper

For cooking:For cooking:For cooking:For cooking: 8

cups of water

1 tsp salt

Sauce:Sauce:Sauce:Sauce:

2 cups of yogurt

3-4 cloves of garlic, minced

¼ tsp salt to taste

3-4 tbsp butter/oil

1 tbsp tomato paste/2/3 tsp paprika

2-3 tbsp water

Dried mint

Sumac

� Place the flour, crack the egg and add the salt and waterin a bowl. Then

knead till you get a firm and smooth dough. Make sure to make it firm to

flatten easily later. Cover it with a damp towel or cloth and leave for a rest

(15-30 minutes).

Meanwhile in a plate mix all the filling ingredients and set aside.

� Divide the dough into 2-3 pieces, take one piece and place on the floured

counter. Then with a rolling pin flatten the dough as thin as you can .Then,

cut it with a knife into 1-2 cm square pieces (picture-1). Then place filling

over each square ( picture-2). Then it by pressing with your finger tips

(picture-3).

� For cooking, boil the water in a big pot and add salt. Then add all the manti

into the boiling water. Cook over medium heat till manti gets soft (for about

10-15 minutes).

Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small

pan; melt the butter/oil and add tomato paste and water. Cook for 2 minutes

� Drain the cooked manti. Let it cool for a while and pour the yogurt sauce

over. Finally pour mixture all over

ENJOY!!

1 2 3

Adana Kebab (Adana Kebabi)

1 lb lean ground mutton

50 gr fat from lamb tail,

finely chopped

1 tsp crushed red pepper

½ tsp black pepper

½ tsp cumin

1 tsp salt to taste

Skewers or chop sticks

Leave the crushed red pepper in ½ cup of water for about 2-3 hours, to get

them softened. Then drain.

Mix all the ingredients with your hands. Grab a fist size mixture and

squeeze it on the skewer until it gets smooth Cook on a grill or oven. You

can grill some vegetables on the side

Serve with warm pita bread and Side Salad for Kebabs.

ENJOY !!

Pita breadSide Salad for Kebabs

Grape Leaves Stuffed With Rice _________

(Zeytinyagli Yaprak Sarmasi)

2 cups rice

1 tomato, diced

1 tbsp tomato paste

2 onions, shredded

200 gr grape leaves, fresh/

preserved 2

cups of olive oil 3

cups of water ½

lemon, sliced 2

tbsp dried mint ¼

tsp black pepper ¼

tsp cinnamon ½

tsp allspice 1

½ tsp salt ½

tsp sugar

� In warm water, leave the rice for 30 minutes, then wash and drain.

� Put the leaves in boiling water and cook for 5 minutes till they are soft and

then drain.

� Place 3 tbsp olive oil in a pan and add the onions and cook them until they

change in color. Add the rice and stir a few minutes. Then add the

tomatoes and tomato paste. After a while add 1 cup of hot water and cook

until the water evaporates. Finally add ½ cup olive oil, dried mint, black

pepper, cinnamon, allspice, salt and sugar and mix them all.

� Place each leaf on a plate. Put ½ tablespoon of filling on the larger end of

it , fold the two sides in and roll it on like a cigarette

� Place them tightly side by side in a saucepan. Place the lemon slices on the

surface and 2 cups of warm water.. Cover and cook on low heat for 40

minutes, until the water is absorbed. Let cool.

� Serve with lemon slices and yogurt.

ENJOY !!

Turkish Baklava (Baklava)

Baklava is a traditional and authentic Turkish desert. It is especially being made

on religious holidays to serve the guests.

1 lb Phyllo Dough, thawed

250 gr butter, melted

1 ½ cup walnuts/pistachios (coarsely

ground)

Syrup:Syrup:Syrup:Syrup:

1 ¼ -1 1/3 cup water

1 ½ -1 ¾ cup sugar

1 tsp lemon juice

� For the syrupFor the syrupFor the syrupFor the syrup; boil the sugar and water until the sugar is melted. Then stir in

lemon juice. Simmer for about 2-3 minutes and let it cool.

� Heat oven to 190 C . Grease the bottom and sides of a 9x14 inch tray.

� Place two sheets of dough in the tray and butter their top thoroughly.

Repeat this process until you have 14 layered sheets.

� Then spread half of the walnuts/pistachios on top. Continue as you go for

another 14 sheets.

� Then spread the remaining nuts and layer the last sheets of dough and butter

as before. At the end, butter the top.

� Cut into diamond or square shapes to the bottom of the pan.

� Bake for about 25 minutes at 190 C until baklava is golden and crisp.

� Then spoon syrup along the cut lines. Let it cool at least 3-4 hours before

serving.Sprinkle some pistachios or walnuts on top.

ENJOY !!

Turkish Coffee (Turk Kahvesi)

Turkish Coffee has been an important part of Turkish Culture. There is an old saying about

it. “ Bir fincan kahvenin kirk yil hatiri vardir”(A cup of Turkish coffee will be remembered

for forty years.”) It means that the person who offers the coffee is to be respected and

remembered for a long time for the sake of his offering.

1 tsp Turkish coffee

1 tsp sugar

1 Turkish coffee cup of

purified water (see the

picture)

� Put the coffee and

sugar in the coffeepot (cezve) and stir. Fill the Turkish coffee cup with

water, leaving some room at the top. Then pour it to the cezve.

� Put cezve on high heat

� When it starts being foamy on the surface, take some of the foam with a

spoon and put into the coffee cup.( It is for a foamy Turkish coffee) .

� When bubbles starts rising, take the cezve and pour the coffee into the

cup.

You can serve the Turkish coffee with a glass of water and a piece of

chocolate.

ENJOY!!

Catalan Cuisine

BOTIFARRA AMB SEQUES

It’s a type of sausage with White beans. It’s one of the most important dishes of the Catalan

cuisine

Ingredients

Raw sausage /person

200 grams of white beans

Olive oil

Salt

Process

1 - Grill the sausages

2 -Fry the beans in a sauce pan with hot olive oil

3 - Then add the sausage

4 -Stir and remove from the heat

5 -Cover the pan for 5 minutes

Simple and so tasty!!!

Tomato Bread • Ingredients:

-bread

-tomato

-oil

-salt

• Preparation:

1. Cut a slice of bread or need.

2. Rub a clove of garlic bread.

3. Rub the bread with tomato midst.

4. Put salt.

5. Put oil.

• Preparation:

1st. We cut the bread into thick slices (cut baguette

long).

2nd. We rub one side of each slice with cut side of a tomato

half.

3rd. We brush the bread with olive oil.

4th. We sprinkle with salt.

• Tips:

The bread can be toast or just fresh bread.

It can be eaten by itself, but is often topped with cheese, ham, sausage, omelette,…

Potato Omelette

Ingredients

Potatoes Eggs Onion, chopped Oil Salt

Cooking tools

Fry pan, bowl, wooden spoon

Process:

1- Cut the potatoes. thinly sliced

2- Cut onions julienne

3- Whisk the eggs in a bowl

4- Fry the thinly sliced potatoes

5- Add the onions and salt

6- Pour beat eggs into the pan and stir gently to combine.

Reduce heat to low and cook until eggs begin to brown on the bottom

7- Loosen bottom of omelette with a spatula, invert a large plate over the pan, and carefully turn the omelette

out onto it. Slide the omelette back into the pan with the uncooked side down. Cook until eggs are set.

TRINXAT DE CERDANYA

INGREDIENTS: cabbage, bacon, potato, olive oil, salt

1. Boil the cabbage and potatoes for 20 minutes.

2. Cut the bacon in small pieces and fry it in a sauce pan with very hot olive oil.

3. Cut the cabbage and potatoes in small pieces.

4. Take the bacon off the pan and in the same pan with the same oil fry the boiled

cabbage that we have cut in small pieces and once is roasted remove it.

5. In the same pan, do the same with the potatoes and then crush the potatoes with a

fork as if it was mashed potato.

6. Add the bacon and the cabbage.

7. Stir all the ingredients with a wooden spoon.

8. Shape the mixture into a round pattern.

9. Decorate the mixture with a slice of bacon as topping.

PANELLETS

Are the traditional dessert of "All Saints holliday", known as a "Castanyada" in Catalonia.

Ingredients: flour, sugar, water, potatoes and pines nut.

1. Put some water and three peeled potatoes in a casserole. Boil the potatoes for 20

minutes.

2. Put 500 g of flour in a bowl and mix it with 100 g of sugar. Then add two glasses of water

and mix the water with de flour and the sugar.

3. Add the boiled potatoes to the mass and mix all together with an electric mixer.

4. Make small balls of the mixture with your hands.

5. Cover the balls with pines nut.

6. Finally, put the balls into the oven for 30 minutes.

Paella Ingredients:

1 coffee cup full of rice/person

1 chopped cuttlefish or squid

A handful of fresh mussels

A handful of fresh clams

4 shrimps

1 onion

1 green pepper

4 tablespoons of crushed tomatoes

1 liter of fish stick

A few crabs depending on the season

Olive oil/salt

A hole head of garlic

Steps:

First we fried the fish in a pan. Once cooked, we remove and reserve for the feature. Then we cook the

chopped onion (small dices) and all the vegetables. As soon as all the vegetables are cooked we add the

squid or the cuttlefish and we leave for a while shaking the pan. Then mix the rice and we throw the fish

stock and we let it cook for 20 minutes. We shake from time to time avoid sticking towards the end of

cooking, we stop shaking in order to have a thin, crispy layer of toasted rice on the bottom.

After that we take it off the heat before the rice is totally cooked through, and we cover the pan in tinfoil

leaving it to cook under its own steam for 5-10 minutes.

Enjoy!

Romanian Cuisine

RETETA PE CARE AM ALES-O:

ROMANIA

COLTUNASI CU BRANZA

Ingrediente: 200g branza de vaci, 1 ou, 1 lingurita faina, sare, 2 linguri unt

Aluat: 300 g faina, 2 oua, 2 linguri de apa , sare.

Se prepara aluatul mai moale apoi se intinde o foaie subtire care se taie in patrate de 5-6

cm. Se amesteca branza cu oul, faina si sarea si se freaca bine pana capata consistenta unei

creme. In fiecare patrat se pune o lingurita din aceasta crema apoi se impatureste in forma

de triunghi. Marginile triunghiului de preseaza cu degetele sau cu o furculita pentru a sigila

coltunasul.

Intr-o cratita mai mare se pune apa la fiert cu putina sare. Cand clocoteste se micsoreaza

flacara si se pun cu grija coltunasii. Sunt gata dupa aprox. 15 min.

Se scot cu paleta, se scurg bine de apa si se stropesc cu unt.

Se servesc fierbinti.

Pofta buna!

THE RECIPE I CHOSE:

ROMANIA

CHEESE-STUFFED COLTUNASI

(Coltunasi are a kind of Romanian Ravioli, that can be stuffed with whatever you want)

Ingredients: 200g cow cheese, 1 egg, 1 teaspoon of flour, salt, 2 tablespoons of butter

Dough: 300g flour, 2 eggs, 2 tablespoons of water, salt

Make a soft dough and then turn it into a thin sheet. Cut the sheet into little squares of 5-6

cm. Mix up the cheese with the egg, the flour and the salt until it looks like a cream. Put a

teaspoon of this cream into each little square, and then fold it like a triangle. Press the

edges of the triangle with your fingers or with a fork to seal the inside.

Put some water with salt into a larger pot and boil it. When it begins to seethe, minimize de

flame and put the coltunasi carefully inside the pot. They are ready in approximately 15

mins!

Take them out with a palette and put them on a paper sheet (the sheet will absorb the

water). Give them a sprinkle of melted butter.

Enjoy!

Romanian Sarmale (Cabbage Rolls)

INGREDIENTS:

• 3 lbs cabbages

• 1 1⁄2 lbs pork

• 4 tablespoons vegetable oil

• 4 medium onions, finely chopped

• 1 1⁄2 cups celery, finely chopped

• 1⁄2 lb bacon, finely diced

• 1 tablespoon salt

• 1⁄2 tablespoon black pepper

• 1⁄2 tablespoon sweet paprika

• 1⁄2 tablespoon sweet paprika

• 2 tablespoons fresh parsley, finely

chopped

• 1 cup rice

• 1 cup tomato sauce

• 1 cup tomato juice

• 1 quart sauerkraut

• 1 bay leaf

• 1 sprig fresh dill (optional)

• 1 smoked ham hock

DIRECTIONS

1. Remove the core from the cabbage. In a large pot, boil as much water as needed to cover the cabbage. Add 2

tablespoons of salt and 1/4 cup vinegar to the boiling water. Immerse cabbage in the boiling water. Cover and

cook over medium-high heat for 5 to 7 minutes. With a fork , gently remove the leaves as they become tender.

Drain well; let them cool. Trim the main leaf vein so it is flat like rest of the cabbage leaves.

2. In a large frying pan over medium heated, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves

and saute until it gets light golden brown. Remove from heat and let it cool for 1/2 hour.

3. Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat

filling.

4. Place 1 to 2 tablespoons of the meat filling in the center of the cabbage leaf. Fold the right hand side of the leaf

over the filling, then roll from base to bottom of the leaf, then with index finger gently tuck the left hand side

of the leaf into the cabbage roll to make a nice meat roll. Squeeze juice out of the sauerkraut and place 1/2 of

the jar on the bottom of the pot. Chop any leftover cabbage and place it on the top of the sauerkraut. Place pork

hock on the top of the sauerkraut. Arrange the cabbage rolls, seam side down in the pot in neat layers. Place

them loosely touching each other and laying them on top of one another. Sprinkle with salt between layers.

Place the second half of the sauerkraut on the top of the cabbage rolls. Spread tomato sauce and tomato juice

over the kraut and place 1 bay leaf (and optional dill sprig) on the top. Cover the rolls with water as much as

needed. Place a heavy dish on the top making sure there is a couple inches between the plate on the top of the

pot. Cover the pot and bring it to boiling and reduce the heat of the simmer and cook for about 2 hours.

5. Serve with sour cream and mamaliga for a real Romanian dish.

GĂLUȘTE CU PRUNE– ROMÂNIA

ChipuriciTimeea

Mod de preparare

Se fierbcartofii, se curăţă, se zdrobescşi se amestecă cu 100g făină, dacăaluatul e prealipicios.

Se împartealuatulîn 8 bucăţi. Se presară o planşetă cu făină, se întindecâte o bucatăşi se înveleştecâte o prunăîn el, trecându-se iarprinfăină.

Se fierbînapă cu sare 15 min.

Întretimp, într-o tigaie se topeşteuntul, se adaugăpesmetulşi se amestecăcontinuusănu se ardăpesmetul, până se rumeneşteuşor. În final se adaugă 2 linguri de zahărşi se presarăscorţişoară.

Dupăce au fiertgăluştele, se treccaldeprinpesmet.

PLUM DUMPLINGS – ROMANIA

Preparation time: 90 min Ingredients

• 8-9 plums

• 300 g potatoes

• 1 egg

• 3 tablespoons sugar

• a pinch of salt

• 150 g flour

• 20 g butter

• 80 g bread crumbs

• cinnamon

ROMÂNIA

Timp de preparare: 90 min

Ingrediente

• 8-9 prune

• 300 g cartofi

• 1 ou

• 3 lingurizahăr

• un praf de sare

• 150 g făină

• 20 g unt

• 80 g pesmet • Scorţişoară

Se fierbcartofii, se curăţă, se zdrobescşi se amestecă cu 100g făină, oulşi 1 lingură de zahăr. Se maiadaugăfăină,

Se împartealuatulîn 8 bucăţi. Se presară o planşetă cu făină, se întindecâte o bucatăşi se înveleştecâte o prunăîn el,

o tigaie se topeşteuntul, se adaugăpesmetulşi se amestecăcontinuusănu se ardăpesmetul, până se rumeneşteuşor. În final se adaugă 2 linguri de zahărşi se presarăscorţişoară.

Dupăce au fiertgăluştele, se treccaldeprinpesmet.

ROMANIA

How to make

Boil the potatoes, peel, mash and mix it with egg and 1 tablespoon sugar. Add more flour if thesticky.

Divide the dough into 8 pieces. On a floured surface,piece of dough, fold a plum in it, seal it well and

Boil it in salted water for 15 minutes.

In the meantime, melt the butter in a skillet,crumbs, stirring constantly until it lightly browns.add 2 tablespoons of sugar and sprinkle somepowder.

Roll the warm dumplings in the bread crumbs mixture

90 min

oulşi 1 lingură de zahăr. Se maiadaugăfăină,

Se împartealuatulîn 8 bucăţi. Se presară o planşetă cu făină, se întindecâte o bucatăşi se înveleştecâte o prunăîn el,

o tigaie se topeşteuntul, se adaugăpesmetulşi se amestecăcontinuusănu se ardăpesmetul, până se

100 g flour, the the dough is too

surface, roll each and roll it in flour.

skillet, add the bread browns. In the end,

some cinnamon

mixture

Romanian Papanasi

Ingredients:

500g Cheese

100g Sugar

2 Eggs

200g Flour

Vanilla

Sodium bicarbonate

200g Sour cream

100g Jam

Put the cheese and the eggs in a bowl.

Add the flour, the sugar, the vanilla and the

bicarbonate and mix the ingredients with a

wooden spoon, until a dough is formed. Separate it in 8 pieces. Take a nut sized part from each piece. Give them all a ball shape. in the bigger pieces, make a hole using your thumb.

Pour some oil in a pan and put your dough parts in it.Wait until they catch a golden tent.

On a plate, set your dessert, putting the smaller piece

over the bigger one and adding jam and sour cream all

over them. They are now ready! Enjoy!

Papanaşi Româneşti

Ingrediente:

500g Brânză

100g Zahăr

2 ouă

200g făină

Esenţă de vanilie

Bicarbonat de sodiu

200g smântână

100g gem/dulceaţă

Intr-un bol se pun brânza şi ouăle, apoi se adaugă făina, zahărul, esenţa de vanilie şi bicarbonatul şi se amestecă cu o lingură de lemn, până se formează un aluat. Acesta se separă în 8 bucăţi. Din fiecare se ia câte o altă bucată de marimea unei nuci. Se modelează fiecare bucată în forma unei mingi, apoi se face o gaură în bucăţile mari cu ajutorul degetului mare. Intr-o tigaie se pune ulei şi se aşează bucăţile de aluat. Se lasă la prăjit până devin aurii.

Pe o farfurie, se aranjeaza bucăţile astfel încât cele mici să fie peste cele mari, şi se adaugă smântâna si dulceaţă din belşug. Papanaşii sunt gata! Poftă bună!