Project-based lesson: Turkish art and Turkish black sea food

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black sea food





The aim to be attained – the participants are supposed to have a grasp of the turkish marine food the fruits’consumption in daily lives.

_Define works of the dominant Turkish painters and appreciate them.

_Examine the food items in the paintings

_Question why some don’t  exist in our lives now.

_obtain the receipes in the past.

_students accomplishments  what to learn

A_ participants will be acquinted with the outstanding painters and his works

B_participants  will acquire the notable sides of the Black sea food in Turkey

C_partipants will detect the similar ways of dietary consumption in their lives.

What to achieve

Make distinctions  of the differences from tradition to modernity.

Key words  turkish painters,black sea  food, marine food, tradition

Lesson layout and the contents

Description                                                       methods implemented material

the works of Adnan Varınca                    dialogue                         ppt



net research

students oral presentation



Analysis of the paintings

Finding out the similarities and differences of the diets

The black sea food.




 Recipe of the bread with anchovy.


servings fo 6 people

Preparation duration: 15 minutes

Cooking duration : 45 minutes

A  speciality of The black sea region Turkey


  • Corn flour
  • 3 Glasses of water.
  • half kg of anchovy without bones and split open from the middle.
  • 1 egg
  • 1 small packet of baking powder.
  • 3 tablespoonful of
  • 3 tablespoonful of yoghurt.
  • One tea spoonful of salt.
  • A small bunch of parsley.
  • 5 or 6 leaves of chard
  • 5 or 6 of leek leaves.
  • 1 spoonful of mint
  • 5 or 6 pieces of green leaves of the chives.



Corn flour is mixed with salt ,sugar,baking powder .Make a large hollow in the middle of this mixture and pour  3 spoonfuls of yoghurt in this hollow part and add one egg  then start stirring it with a wooden spoon .After one minute of stirring  add lukewarm water in and start to knead it until it gets a slackish texture. The vegeatables washed throughly and already chopped are added to this dough then knead the dough with this mixture and mint  until it gets a bit thicker .If the dough gets very thick add a bit more lukewarm water to make it easy and malable to knead .pour the mixture into the tray coated with olive oil and put it in the preheated to 175  oven and bake for 30 minutes then increase the heat to 200 to have a crispy coat .It is preferable consumed with a glass of hot tea.Enjoy it.


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