The effect of geographical location

0n our country's food. D. Ant., 3rd grade, 7th Junior High School of

Rhodes, Greece. January, February 2017.

Introduction The particular geographic configuration of Greece, characterized by

the longest coastline in Europe,

high snow-capped mountains that reach the sea,

small rivers and narrow valleys,

hundreds of islands

resulted in the creation of many micro-environments that favoured the cultivation of specific crops that in turn defined the cooking and tastes of their localities.

Local products (Agriculture, stockraising)http://photodentro.edu.gr/v/item/ds/8521/3426

http://ebooks.edu.gr/modules/ebook/show.php/DSDIM-E100/692/4595,20810/

tHe cuisine of epirus Epirus is a mountainous place in northern Greece. It has livestock products of excellent quality. Sheep and goat meat, milk, yogurt and butter are important bases of their kitchen. Pies with all kinds of ingrediens are also famous.

‘Pepeki cheese pie. Serve hot or cold.

Ingredients200 grams. flour1 tsp baking powder 2 eggs 2 pots of yogurt (10% fat) 1 small cup of olive oil 1 tbsp paprika (optional) 300 grams. of Greek ‘feta’ cheese in crumbs or grated

Preparation Sift the flour with the baking powder. Take a large bowl and add the eggs, yogurt, olive oil and paprika. Mix well and add the feta cheese last. Mix some more! Little by little, add the flour with the baking powder and continue stirring with a spoon or by hand. Spread the mixture on a tray by using a spoon. Bake in a preheated oven at 180 oC for 45 minutes.Source: www.argiro.gr

Macedonian cuisine.

The region of Macedonia is in northern Greece. Typical dishes are:

● lamb cooked with quince or various vegetables and fruits,

● goat boiled or fried in olive oil, pork with celery or leeks,

● pies,

● giaprakia (Christmas food in the region of Kozani): meat (beef/pork mince (or mixed) and rice in pickled cabbage-leaf. The name comes from the Turkish word yaprak (leaf).

(Lahanodolmades)Greek Stuffed

CabbageLeaves

Ionian islands In the Ionian islands, in the western part of Greece the names of several dishes are influanced by the italian because of the 400 years of Venetian occupation.

Traditional dishes:

Sofrito (from the Italian fritto, meaning fried meat)

Bourdeto (spicy fish dish)

Corfu is famous for pastitsada (pasta dish), beef or cockerel stewed with pasta, tomatoes and a touch of spice, hot paprika.

island of CretaAmong the most famous products of the Cretan land are:

olives and olive oil,

grapes,

citrus and generally fruit,

wine and raki,

dairy,

apaki (meat),

the vinegar sausages,

breads and nuts,

thyme honey,

stamnagathi(herb),

wild greens and vegetables, grapes-raisins (sultanina),

locust beans,

herbs and aromatic plants.

The Cretan traditional diet is now known worldwide as a model of the Mediterranean cuisine, which in 2012 was recognized by UNESCO as Cultural Heritage of Humanity.

island of creta This rice-meat dish is offered at traditional Cretan weddings. Gamos means ‘wedding’ in Greek.

It is prepared in a rich meat broth that you make from a lengthy simmering of goat, lamb or rooster. Then you incorporate a dash of lemon juice and liberal amounts of stakovoutiro/ butter.

Gamopilafo (rice-meat dish )

dishes from rhodes

Stuffed kid goat (Kapama or rifiki) Easter main dish.Put the oil in a large frying pan and sauté the onion. Add the rest of the ingredients and cook for about 5 minutes over low heat, stirring constantly. Sprinkle the kid goat with salt, pepper and cumin.Continue by stuffing the goat between skin and ribs with the stuffing you have prepared and seal it by sawing it.Place it in a pan with plenty of water and bake in medium oven (150-180 degrees) for 3 hours.

Pitaroudia Small, meatball-size chick pea fritters.

Dishes from the islands and the coast Fried Kalamarakia (Squid) Grilled octopus

Grilled sardines in lemon and oil sauce

Fresh clams

Fresh mussels

Bon Appetite!

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