Gastronomic Heritage in Mediterranean wetlands ebook
Recipe book featuring traditional Mediterranean dishes cooked with ingredients harvested around wetlands.
Recipe book featuring traditional Mediterranean dishes cooked with ingredients harvested around wetlands.
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Greece<br />
Aliakmonas River, Kozani<br />
serves 15<br />
1 kg wild figs<br />
2 lt of water for boil<strong>in</strong>g<br />
3 cups of water for the syrup<br />
2 kg sugar<br />
500 ml glucose syrup<br />
½ teaspoon citric acid<br />
1 teaspoon vanilla essence<br />
A small piece (size of a chickpea) of copper<br />
sulphate (bluestone)<br />
Per 100gr<br />
Energy (Kcals) 102<br />
Ma<strong>in</strong> wetland product<br />
Wild greens, herbs and medic<strong>in</strong>al plants<br />
Author: Filio Karapati<br />
Facilitator: Stefanos Dodouras<br />
Prote<strong>in</strong> (gr) 0.2<br />
Fat (gr) -<br />
Carbohydrates (gr) 80<br />
of which sugars 78<br />
Fibre 1<br />
74
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