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Funded by the European Union. The content of this publication does not reflect the official opinion of the European Union.
Responsibility for the information and views expressed in this publication lies entirely with the authors.
1.Introduction. Share Culture Erasmus+ project – pag 2

2.Share Culture recipes – pag 3

2.1.Romania

2.2.Hungary

2.3.Italy

2.4.Croatia

2.5.Poland

2.6.Turkey

3.A journey in the Share Culture youth mobility – page 21

1
 Introduction. Share Culture - A Youth Exchange on Culinary
Traditions and Healthy Living

Share Culture project was implemented by IKAROS Foundation from Bucharest, Romania,
during March – December 2017 and was financed by the European Commission through
the Erasmus + program.

The aim of the project was to bring together 36 young people coming from six partner
countries in a non-formal learning experience about intercultural dialogue, cultural diversity
and solidarity, all explored through culinary traditions and healthy living.
The central activity of the project, the youth mobility, was organized in Sinaia, Romania
and lasted ten days, from 20 to 30 of August 2017. Debates on sustainable food systems,
visit to an eco farm, a multicultural food festival were only few of the activities organized by
the participants.

The progress of the entire project was managed and measured by Ikaros Foundation
together with its partners: Amber SRL (Italy), Elelmiszerklub Food Club (Hungary), Youth
of Europe (Poland), Europski Put (Croatia), Sorgun Gençlik Derneği (Turkey).
Special thanks are dedicated to the City Hall of Sinaia and to Carmen Sylva Cultural Center
who strongly supported the realization of the Multicultural Food Festival.

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 Share Culture recipes

The sixth day of the mobility agenda was dedicated to cooking own traditional dishes
as an exercise aiming to strenghten the intercultural dialogue among the participants
but also to increase their communication and managerial skills.
All vegetables used by the participants to cook their dishes were taken from the eco
farm Bio&Co. 1

1
Bio&Co is an eco farm from Prahova county, Romania, which belongs to the NGO Ateliere fără Fron ere
visited by the par cipants, as part of the youth exchange agenda. See more informa on at page 22.
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 Romania

„I always said that people with the same way of thinking can do

great things. After this project in which I met a lot of people with

complementary way of thinking, I am more aware of the fact that

collective work can be more efficient. In the project Share Culture

from Sinaia, we worked to share our way to live better and

healthier.”

Alexandru Aniței - participant

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5
 Polenta ( )

Time for cooking: 20 minutes

Ingredients (for 4 persons):

500 ml of water

180 gr of corn flour

1 little spoon of salt

How to cook the dish:

1. Put the water to boil in a big pot together with salt. When the water
is boiling add slowly the corn flour and mix constantly.
2. Use now a small fire and leave the corn flower to boil while you
continue to mix until it becomes strong enough and the corn flour
is boiled.

Red cabbage salad (salatã de varzã rosie

)

Time for cooking: 20 minutes

Ingredients (for 4 persons):

500 gr of red cabbage

25 ml of vinegar or the juice from a small lemon

3 spoons of olive oil

Salt

How to cook the dish:

1. Wash well the cabbage and leave aside the outer leaves
2. Cut the cabbage in very small slices
3. Knead the cabbage with salt until becomes soft
4. Add vinegar or lemon juice and olive oil

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 Hungary

„It was a present for me to participate as a leader in this Erasmus+

program. It has filled me up with good vibes, because our different
culture could work together in harmony. Food is probably the best
"language" to understand each other.”

Judith Ferenczy – group leader

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 PLUM DUMPLINGS (Szilvás gombóc):

Ingredients (for 6 persons):

Dough:

1 kg of potatoes
15 plums
1 egg
350 gr of flour
50 gr of butter
Salt
Sugar
Cinnamon

Coat:

1 spoon of butter
100 gr breadcrumbs

How to cook the dish:

1. Cook the potatoes. Then peel and mash them.

2. When the potatoes cooled down, mix them with some butter, salt and
add an egg. When it is well combined, add the flour and make it to
a smooth dough. (Depends on the potatoes how much flour you need
to add.) Then cover it and let it rest for 15-20 minutes.
3. Meanwhile, start to boil a large pot of slightly salted water.
4. On a slightly floured surface, roll the dough out to about 0.5-1 cm
thickness and cut it to 5x5 cm squares.
5. Put a half plum in the middle of each squares with some sugar what
mixed with some cinnamon before.
6. From the edges, make a ball from each of them.
7. Meanwhile, start to brown the breadcrumbs with some butter in a
large saucepan.
8. Put the dumplings individually to the boiling water and cook them
until they won’t float to the top. (Around 5-6 minutes.)
9. Add the cooked and drained dumplings to the saucepan and cover
them with the browned breadcrumbs.
10.Serve them with some sugar and cinnamon on the top or honey and
nuts.
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 Lecsó

Time for cooking the dish: 40 minutes

Ingredients (for 4 persons):

Hungarian smoked bacon
Onion
Hot or mild paprika
spice powder
Tomatoes
Paprika (green, yellow pepper)
Salt

How to cook the dish:

1. Slice bacon into medium cubes
2. Cut onions into small cubes
3. Cut tomatoes and paprikas into pieces
4. Fry the bacon until the fat is out. Take off the rest. Put the onion in
and fry until tender. Stir it well. Take off the pot from the heat.
5. Put the paprika powder in stir immediately and pour some water.
Put back on the stove. Put the the tomatoes on. Cook some minutes
without lid.
6. Than put the paprikas (green and yellow pepper) in the pot. Season
it with salt. Cook under lid until it becomes soft. (For a richer
version you can put sausage in it.)

Parikás krumpli - Potatoes Hungarian Style

Time for cooking the dish: 45 minutes

Ingredients (for 4 persons):

Hungarian smoked bacon
Onion
Caraway seed (whole)
Sweet paprika spice powder
Tomatoes
Paprika (green, yellow pepper the vegetable)
Potatoes
Salt
(optional) piros arany - hungarian paprika cream
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 How to cook the dish:
1.Slice bacon into medium cubes
2. Cut onions into small cubes
3. Cut tomatoes and paprikas into pieces
4. Peel the potatoes, wash, cut into pieces
5. Put the bacon into a pot large enough for the whole dish.
6. Fry the bacon until the fat is out. Take off the rest.
7. Put the onion in and fry until tender. A pinch of caraway seed can
be put on it. Stir it well. Take off the pot from the heat.
8. Put the paprika powder in stir immediately and pour some water.
Put back on the stove. Cook till you evaporate the water. Pour little
water again.
9. Repeat 3 times. It will look like a creamy consistency.
10. Put the tomatoes and paprikas (green and yellow pepper) in the pot.
Simmer for a while.
11. Than put the potato pieces. Pour water until the top. Season with
salt and paprika cream (piros arany). Cook until the potatoes are
ready to eat. Can be served with pickles.

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 Italy

„Share Culture has been an amazing experience. Not only an

exchange between different cultures, but also the synergy and
empathy that developed among the group was unexpected and an
amazing surprise. At start we were a group of strangers, at the end
we were a family.”

Giovanna Nardella - participant

„I felt happy: I am searching for more elaborated words, but I think

“happy” describes my feelings in the best way. We worked as a family
does, we promoted social awareness about our topic trying to be
useful for people, and I think all of us expressed our souls in a
different way”

Giuseppe Vento – Group leader

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 Tiramisú

Time for cooking the dish: 30 minutes

Ingredients (for 6 persons):

3eggs

150gr sugar

500gr mascarpone

300gr savoiardi

coffee and cocoa powder

How to cook the dish:

1. Whisk the yolks with sugar

2. Add the mascarpone
3. W hisk the egg whites (until solid) and add them too
4. Dip the biscuits into the coffee than you just need to assemble
evrything in the tin. Start with a layer of cocoa powder than one of
biscuits, one of cream and so on. Ending with cocoa powder again.

Pasta with tomato sauce

Time for cooking: 40 minutes

Ingredients (for 6 persons

1kg of pasta

400gr tomatoes

Some basil, some garlic, some olive oil,

some salt
How to cook the dish:

1. Peel the tomatoes, put them in boiling water and then in cold water
straight away.
2. Peel also the garlic
3. Warm up the oil and the peeled garlic in a pan (the garlic will have
to be removed at the end).
4. Meanwhile boil salted water and put in pasta and leave it cooking
for enough time.
5. Add tomatoes to the pan together with enough salt.
6. Add basil and let cooking for 10 minutes.
7. Cover the pan and cook another 15 minutes, then leave it to cool
down. If you want you can add pepper or chilly pepper.
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 Croatia

„From this project I will remember many nice people, tasty food,
beautiful Romanian nature and connection with other cultures. In a
short time we manged to connect and share culture, and I think that is
the most valuable part of this experience.
I learned a lot about eco farming, even more about food and other
cultures. Enjoying fresh air in nature and hiking Carpathians was an
incredible experience. Participants were great and enthusiastic, I'm very
fortunate to have so many new friends. All together project wa s excellent
at least.”

Marta Perić and Draž en Juraj Petrović - participants

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 Potato in underpants (Krumpir u gaćama)

Time for cooking: 40 minutes

Ingredients (for 4 persons):

1 kg of potatoes appromaximately same size

Butter

Few pices of bacon

Salt

How to cook the dish:

1. Preheat the oven to 180°.

2. Wash the potatoes carefully, but don't peel them.
3. Cut the potatoes in pieces, not too big, not too small.
4. Butter the bottom of a baking dish, each half of potato rub with
salt.
5. Put saltet potatoes in the baking dish one next to the other. When
the baking dish is full, put it i n the preheated oven.
6. While the potatoes are being baced, cut the bacon into peaces of
max 5 mm thich. When the potatoes are almost baced put the bacon
on each half of potato. Let it bake for 10 more minutes.
7. Serve hot with onions and cheese.

TURKEY WITH MLINCI

Time for cooking: 3 hours

Ingredients (for 4 persons):

1 cleaned turkey

300g mlinci (thin dried flat bread)

Vegeta (mix of homemade spices)

Salt, Pepper, Oil, Water

How to cook the dish:

1. After cleaning both the inside and outside surfaces of the turkey,
season it with mixture of salt, pepper and vegeta.
2. Grease the bottom of the baking dish, coat the turkey in lard, add
water and bake for 2,5 hours in an oven preheated to 220°C.
3. Just before the turkey is done, break the mlinci (thin dried flat
bread) into smaller churks, salt them and pour boiling water spiced
with vegeta over them. Leave to rest for a few minutes.
4. When done, place the turkey on a cutting bord and stray gravy. Cut
the turkey in pieces. Drain the soft mlinci, overflow with the gravy
and stir. Serve hot.
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Mlinci:

1. To prepare homemade mlinci, a dough is made of flour, salt and

water, sometimes also with eggs and fat.
2. The dough is then rolled out about 1mm thick and 20 to 30 mm
wide. Bake in an oven or on a hot plate. Later brake it into pieces
about 5 cm in size before final preparation with the hot water or
soup.

Kuruzna zlevanka

Time for cooking:

Ingredients (for 6 persons):

4 dl of corn flour

4 eggs

1 dl of oil

2 dl of sour creme

1 baking powder

1 dl of milk

Milled nuts

How to cook the dish:

1. Whisk egg yolks with sour creme, add oil, flour and baking powder
and mix it.
2. Beat egg whites into snow and add milk.
3. Pour mixture into greased baking dish and spread sour cream and
milled nuts on the top of it and put it in oven preheated to 200°C.
4. Bake till it becames golden. Serve it hot or cold.

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 Poland

The most amazing thing for me is incredible bond that has established
between us. It doesn't matter what country you come from, how old you
are, at what stage of life you are - we have just become friends”

Aleksandra Uśmiał - participant

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 Vegetable Salad (Salatka Jarzynowa)

Time for cooking: 30 minutes

Ingredients (for 4 persons):

1 bag frozen peas and carrots (or
canned)
5 medium firm potatoes
1 large dill pickle
2 apples - optional
2 stalks celery - optional
1 cup homemade mayonnaise
1 cup sour cream
1 tsp mustard
5 hard boiled eggs, optional

How to cook the dish:

1. Cook potatoes with the skin and peel them. Cook frozen vegetables
not too soft. Do not cook if you are using canned vegetables.
2. While veggies cook, chop celery and pickle very fine, mix into
mayonnaise and cream.
3. Chop apples into dressing.
4. When vegetables are cooked, dice potatoes into tiny squares the size
of the carrots in the pea-carrot mixture.
5. Add chopped eggs at this point if a more hearty salad is desired.
Toss together with dressing.

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 Turkey

„I remember something impressive for me during the project. After we

had a great multicultural culinary festival in town, at the Carmen
Sylva Cultural Center, we met one lady there and chatted a long time.
We understood that she knows a lot about Turkish people and loves us.
She was a sincere and lovely person. While we were leaving the festival
area, she said smiling "I wish I could have a bucket of water to see you
off, enjoy your time in Romania". We were all shocked because this is an
old tradition in Turkey and it has a deep meaning about wishing love
and safe trip to someone you love. At that moment, we realized that we
are not far away from any nation no matter how far is the country...”

Davut Metin – group leader

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 Turkish Yaglama

Time to cook the dish: 1 hour

Ingredients for dough (for 6

persons):

4 water glasses of warm water

1 water glass of warm milk
1 tea glass of olive oil
1 dessert spoon of salt
1 kg of flour

Ingredients for minced meat (for 6

persons):
0,5 kg of minced meat (veal)
1 water glass of olive oil
2 table spoon of butter
5 onions
2 green peppers
2 red peppers
5 tomatoes
1 tablespoon of tomato paste

How to cook the dish:

Preparing the dough

1. First, put fresh yeast, warm milk and warm water in a mixing bowl
and melt the yeast.
2. Then, put olive oil and salt in the mixture and mix all of them.
3. Add flour and make a dough that doesn't stick in your hand.
4. Leave the dough 30 minutes to puff up. Take a piece of dough
(lemon big) and roll it out using a rolling pin
5. Fry the thin sheets of dough in a frying pan
6. Make at least 10 fried thin dough sheets (wafers)

Preparing minced meat mixture

1. Mince onions and peppers in a mixer

2. Chop tomatoes
3. Roast minced meat until it absorbs all its water but don't let it lose
its softness
4. Add olive oil, butter, onions, pepers and tomatoes in mixture and
mix them well
5. Then, add tomato paste, red pepper flakes, salt and hot water and
cook them all in moderate heat
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6. After that, put a sheet of wafer on a tray or large plate and put three
table spoons of minced meat mixture on it. Repeat these steps until
you make ten layers of wafer and mixture one on the top of other
7. Cut all the layers into four
8. Roll up each layer and enjoy it !
9. You can add yogurt and garlik mixture on each layer if you want

Please eat it with your hands not with fork :)

Tarhana Soup

Time for cooking the dish: 25 minutes

Ingredients (for 4 persons):

2 tomatoes
40gr of butter
Olive oil
5 water glass of water
5 table spoon of tarhana powder

How to cook the dish:

1. First, peel the tomatoes and chop them. Put the tomatoes in a
saucepan and add some olive oil and butter
2. Fry them all until the tomatoes become sauce and add 5 glasses of
water into the mixture. After that, add five spoons of Tarhana
powder and mix continuously while adding.
3. Stir it well until the soap boils and it is ready.

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 A journey in the Share Culture youth mobility

The ten day youth mobility was splited into three main pillars on which participants have
built the interactive activities, workshops and the overall learning experience.

Pillar 1 was dedicated to exploring sustainable food systems and the nowadays challenges
regarding the need to feed a planet versus the need to eat healthy. Large scale food
providers, retailers versus local providers and eco farming, opulence versus basic needs
and necessities, cultural identity to understand the way we provide our food and the way
we feed ourselves, educating new generations toward living a healthier and responsible
life – were the concepts and paradigms approached by the participants in the first three
days of the mobility.

Two special moments have marked these days.

One was the visit that Alina Constantinescu, a

local farmer from Prahova county, made it to
Sinaia in order to meet the participants and
share about her experience and her reality.
Alina is an entrepreneur. She has a family
business based on ecological agriculture that
she creatively named it, „Nasul Roșu” (The
Red Nose). Because, as she explained during
the visit, the idea behind is that our most
powerful and concrete experience in life is
related to food. And if this experience is good
and positive, we smile, we feel good with
ourselves. This is what she and her family want
to do: to bring a smile on the faces of their
costumers. The meeting with Alina was a rich
experience because the participants had the
opportunity to understand better the
Alina Constantinescu, in front of the participants
requirements and the challengies that a local
farmer can face. Also the risks as well as the advantages depending on various factors
such as competition created by supermarkets, the distance to the nearest city, the climate
the supply and demand balance.

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The second special moment was given by the visit that the participants made to the
ecological farm Bio&Co that belongs to an NGO „Ateliere fără frontiere”. Bio&Co is not just
an ecological farm, is a social entrepreneurship project which helps most disadvantaged
categories of people to integrate socially and profesionally.

At the Bio&Co social farm together with Raluca Ouriaghli, the founder

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Here participants explored the farm, understood the entire dynamic behind the social
business, had fun while doing some practical work in the farm, prepared own meal with
products from the farm.
In the context of pillar 1, participants went in a hiking trip on the Carpathian mountains.
This experience was also seen as an opportunity to better internalize what they learnt so far
about healthy nutrition and healthy life style.

Pillar 2 was dedicated to exploring the importance of the

intercultural dialogue and of the European values. Debates
were complemented by cooking activities, by intercultural
nights and most of all, by organizing a multicultural food
festival.
The festival was realized with the support of the City Hall of
Sinaia and the Carmen Sylva Cultural Center which hosted
the whole event. The 36 young people were actively
in organizing the festival.

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They cooked traditional dishes, they built an awareness campaign regarding the
importance of healthy and responsible nutrition, they organized parallel artistic workshops.

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26
Filippo Serio, one of the Italian participants, coordinated the workshop „Italian gesture”
which gathered more than 30 visitors.

Daniel Bencs from Hungary, coordinated the drawing workshop and Tiberiu Aninoiu, a
Romanian participant, challenged the festival visitors to discover the importance of the
vitamins in the human body.
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Drazen Petrovic, a Croatian participant who is studying medicine, talked to the locals and
turists that were present at the festival, about the right hierarchy of food when talking about
healthy nutrition.
Some of the locals and turists who came at the festival enjoyed henna tattoos made by two
participants from Turkey, Davut Metin and Kadir Dede.

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A special moment was created by Alexandru Aniței from Romania, who transposed the
entire experience of the mobility in a hip -hop song, militating for a healthy life. When asked
what was their favourite moment during the festival, one of the participants, Tijana Petek,
said „it was when Alex sang his song and shared all these emotions with us. It was breath
taking, I felt connected with all the people from the project, I will always treasure it.”
Here is Alex’s song in Romanian:
Ne-am adunat astăzi, aici, / Din multe țări europene, / Să vă arătăm cum să trăiți fără
probleme. / Problema noastră e că ne facem probleme, / Și ne umplem cu substanțe ce ne
ingroașă sângele în vene. / Noi propunem o fericire naturală, / Ce se naște pe pământul
din această țară. / Plantele de pe el cresc atât de frumos, / Haideți să nu le stropim cu
pesticide, / Ci să le stropim cu fericire, / Și apă, căci din asta pământul se adapă!
Așa că ia și sapă, în mintea ta, / Exact cum țăranul își cultivă miriștea. / Că suntem
privilegiați, / Să fim prezenți în inima munților Carpați! / Unde au trăit strămoșii noștri,
natural, / Unde s-a cultivat sanatos din hotar in hotar! / Tu ai habar, că tot ceea ce m âncăm
și-a pierdut esența, / Doar pentru a ne face mai comodă existența ?

Ref: Suntem atât de frumoși, / Dar uneori ne pierdem în jocurile unora, / Când de fapt ar
trebui să ne gândim, / Că trăim limitat, așa că vă propun: / “Aveți grijă de ficat” / Aveți grijă
de voi, suntem oameni simpli, / Cu multe nevoi! / Haideți să trăim sănătos, / Să nu fim
nevoiți să măsurăm sănătatea în pastile, / Când scopul e să traim mulți ani de zile!

Gândește-te că ne-am îndepărtat de origini, / Cândva cultivam pentru a trăi, / Acum

cumpărăm excesiv și abuziv, / Din supermarketul abraziv. / Ei prin marketing propun să
consumăm, / Produse de care nu avem nevoie. / Și sunt pline cu de toate, / Parca e arca
lui Noe! / Știi bine că intri să cumperi o roșie și-un castravete, / Și la casa te trezești cu un
cos plin de alimente, / Ce daunează grav în ale noastre bugete. / Ieși apoi și mergi spre
casă, / Realizezi cât ai cumpărat, / Și după o săptămână te trezesti, / Că majoritatea au
expirat. / Vezi ca acest consumerism, prezintă doze mari de risc, / Ca dependența, ei astfel
ne controlează existența, / Doar pentru profit, căci nu le pasă de noi. / Așa că hai să facem
toți ceva, noi suntem eroi!

Refren

Acum te intreb, oare merită ce faci, / Intreabă-te și tu pe tine, / Procedează altfel, nu mai fi
parte din mulțime. / Ci fii deschis, alegând sănătatea, / Când ei ne vând, pe banii nostri
falsitatea. / Ne învârtim în cerc, în cercul lor vicios, / Tu încearcă să ieși din el, / Te văd,
ești om frumos. / Dați-vă mâna, vă rog și zâmbiți, / Uitați-vă în decor, sunteți de munții ăștia
ocrotiți. / Și aveți râuri cu apă curată, imaculată, / De ce trebuie sa plătim pentru o apă
plată, / Pentru simplul motiv ca este imbuteliată?
Te vad omule, ești atât de important, / Nu te lăsa dominat și controlat, / Ci deschide ochii,
privește în jurul tau, / Și alege ceea ce te face împlinit! / Pace tuturor, mulțumesc celor care
au venit!

Pillar 3 was represented by the daily moments of individual and group reflection guided by
the Youthpass key competences.The idea behind is that learning happens not just by
putting into practice the theory, but mainly by internalyzing, reflecting on the competences
gained and on how to transpose what was learnt into practice, in own reality.

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 !

Ikaros Foundation
www.fundatiaikaros.ro