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This is us, the German class HH16A
Transcript of This is us, the German class HH16A
These are our meatballs
Ingredients for Sauce
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 large garlic cloves, finely chopped
• 1 tablespoon flour
• 1 carrot, peeled and diced
• 250 grams to one half pound tomatoes, peeled, seeded, and chopped
• 2 tablespoons tomato paste
• 1/2- 1 teaspoon cayenne flakes or 1/2 dried red chili
• 1 quart water
• 1 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
Ingredients for Kafta:
• 500 grams – 1 lb. ground lamb
• 1 tablespoon all-purpose flour
• 1 egg yolk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• ¼ one quarter teaspoon freshly ground white pepper
• 1/8 one eighth teaspoon ground nutmeg
• 1/8 teaspoon freshly ground allspice berries
• 1/4 cup parsley, chopped fine
Sauté the onion in the olive oil until softened and golden, about 4 minutes. Add the garlic. Reduce the heat to low, and cook 1 minute, störring constantly. Add carrot, flour, tomato, tomato paste, chile, and water. Stör well. Raise heat and bring to a boil. Lower heat to a simmer and season with salt and pepper. Cover and simmer 30 minutes. Remove from heat and pass through a sieve or puree in blender. Put the sauce in a large skillet that can hold all the meatballs.
Preheat the broiler.
Knead together the ground lamb, flour, egg yolk, salt, cinnamon, white pepper, nutmeg, all spices and parsley. Form meatballs the size of large eggs. Arrange them on a broiling tray and broil until golden brown, about 8 minutes. Transfer to the skillet and bring to a boil. Reduce the heat to medium-low, cover, and simmer until bubbling furiously, 10 minutes. Uncover and cook for another 10 minutes. Serve with rice, couscous, or bulgur.
The syrian meatballs
1 Brötchen (vom Vortag)
1 mittelgroße Zwiebel
500-600 g Hack
1-2 TL Senf
2-3 EL Öl
1. 1 Brötchen in Wasser legen und 10 Minuten einweichen.
2. 1 Zwiebel schälen und fein würfeln.
3. Zwiebel mit 500-600 g Hack, 1 Ei und 1-2 TL Senf in eine Schüssel geben. 1 gestrichenen TL Salz und ca. 1/2 TL Pfeffer dazugeben.
4. Brötchen gut ausdrücken und zum Hack geben.
5. Brötchen mit den Fingern klein zupfen.
6. Hack mit den Händen verkneten.
7. Von der Masse mit befeuchteten Händen mandarinengroße Portionen abstechen.
8. Hack zu Frikadellen formen. Dabei die Hände zwischendurch öfter in Wasser tauchen, damit die Hackmasse nicht an den Fingern kleben bleibt.
9. 2-3 EL Öl in einer Pfanne erhitzen. Die Hälfte der Frikadellen darin bei mittlerer Hitze pro Seite 6-8 Minuten knusprig braten.
10. Frikadellen erst wenden, wenn sich unten eine Kruste gebildet hat. Warm stellen. Die übrigen Frikadellen genauso braten.
The German meatballs
Meatballs with Rice
400 gr. Mince
2-3 slice of bread
2 clove of garlic
1 tbs. Salt
1 tbs. Red paprika spice
1 tbs. black pepper
1 tbs. Meatball spice
1 tbs. Caraway
1 tbs. Thyme
Oil for frying
Chop the onions, chop the parsley, give the 2 clove of garlic, the egg, the red paprika spice, the black pepper, the meatball spice, the caraway and the thyme into it and mix them.
If it sticks add bread.
Take a desired one mixes and form it into small ball.
Put oil in the frying pan and fry it.
2 cups Turkish Rice
2 tbsp. Margarine
2 tbsp. Rice noodles
5 tbsp. Oil
2 Tl. Salt
1 piece sugar cube
At first wash the rice.
Leave the rice for 45 min. in the hot water.
Heat the Margarine in a pan and fry the rice noodles until they turn brown.
Put the rice and oil into the pan and fry the rice until it glazes over.
Put 2 cups water, salt and the sugar into the pan, mix it and cover it.
When the water is boiling, reduce the temperature and let it for 15 minutes simmer.
After the 15 minutes you take it from the heat and enjoy.
Meatball with ham, mushrooms and cheese
500 g minced meat (pig and veal)
2 garlic toes
100 g cooked ham
100 g cheese
Cut the onions and garlic toes in small pieces. Mix them with the minces meat add the eggs, the grated cheese, the ham cut in cubes and the mushrooms previously fried with butter. Spice it all with salt and pepper and add a bit of marjoram and bread crumbs to thicken. Put it in the refrigerator for one moment. Then put it out of the refrigerator, make little balls and fry them until they are golden.
Enjoy your meal
Hi friends! That’s us!
This is a picture of our group; we are not all from the same class. We are 14, 15 and 16-year-old students from a school in Plovdiv called Chernorizets Hrabar. We are in our 8th, 9th and 10th grades.
We study in classes with two different profiles; Public administration and Entrepreneurship and business, so we have a lot of lessons on Bulgarian legislation, economics and English in our curriculum.
We are very happy to take part in this project.
Get to know us and let’s become good friends!
500 g mince mixture / 60% pork and 40% beef /
1 onion, finely chopped
1 coffee spoonful of baking soda
1 coffee spoonful ground cumin
1 coffee spoonful ground black pepper
1 slice of bread soaked in water and squeezed
Chopped mint and parsley
Everything is kneaded well, while kneading add a little water. Allow to stand for some time in order to absorb the components. Meatballs are shaped and slightly flattened. Roll in flour. Fry in heated oil. They can be served with sauce.
The recipe is for 8 meat balls.
Bulgarian meat balls
That's us, the Polish group
• ½ kg chopped meat,
• 1 onion
• 1 egg
• 4 spoons oil of olives
• 4 spoons breadcrumbs
• 2 teaspoon sweet peppers
• ½ teaspoon chili
• 1 glass broth
• 4 spoons tomato puree (small can)
• Salt, fresh pepper, parsley
Meat balls in tomatoe souse
Method of preparation
Preparation of meatballs is quite simple.
1.Peel the onions, cut into small pieces, put on the pan with hot olive on and stir all time while frying until it is fried.
2. To the chopped meat add fried onions, egg, about 2 spoons of breadcrumbs, chopped parsley, salt, sweet pepper and pepper.
3.Mix everything then do meatballs in the form of balls and the size of a walnut.
4. Meatballs should be covered in the breadcrumbs and fried on the olive.
5. Boil a broth in the pot and put the fried meatballs into it.
6. Meatballs should be dipped in the broth, otherwise you should add water.
7. Add tomato puree and boil meatballs about 30 minutes.
8. At the end of cooking add chili, salt and pepper.
Meatballs taste the best with potato puree or dumping, but you can eat them with a slice of fresh bread.
Edited by Paulina Sobiczewska and Mateusz Izdebski
• 1 onion, diced
• 1 garlic clove, finely chopped
• 1 tablespoon dried mixed herbs
• 400g mixed tomatoes
• 500ml vegatable or beef stock (from a cube)
• 400g spaghetti
• salt and pepper
For the meat balls:
• 400g beef mince
• 1 garlic clove, finely chopped
• 1/2 tablespoon dried mixed herbs
• 1 tablespoon olive oil
1. Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4-5 minutes, or until softened and translucent. Add the garlic, continue to cook for two minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meat balls.
2. For the meat balls, mix together the mince, garlic and herbs along with decentpinch of salt and pepper. Using your hands roll into 20 balls.
3. Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meat balls on all sides intil nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan holding the sauce.
4. Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
5. Bring a large saucepan of water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meat ball sauce. Mix well and serve hot.
Spaghetti and meat balls ~ by Bartek Czernic
• 2 onions, coarsely chopped
• 6 stalks celery, coarsely chopped
• 2 1/2 pounds ground veal
• 2 1/2 pounds ground pork
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 40 saltine crackers, crushed
• 1/2 (12 fluid ounce) can evaporated milk
• 3 eggs
• 4 teaspoons salt, or to taste
• 1 teaspoon dried marjoram
• 1 teaspoon dried onion flakes
• 3/4 teaspoon ground black pepper
• 3/4 cup dry bread crumbs
1.Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
2.In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
3.Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.
"This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy."
Patrycja Czarnecka i Patryk Nowik
Polish meat balls
Hi, we are a group of students(15 girls and 1 boy). This is our last year on Secondary School. The High School is called IES Menéndez Tolosa and is located in the South of Spain, in a small town called La Línea de la Concepción, Cádiz. The subjects we study are: Classig Languages, English, French, P.E., History, Math, Language, Computer…
We are very happy to work in this project!!
This is, the spanish pupils
These are the French recipies
Las recetas francesas