Gastronomic Heritage in Mediterranean wetlands ebook

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Greece Prespa Lakes [Ramsar Site] 1 kg cranberries 500 gr sugar Tsipouro (pomace brandy) 2-3 carnation cloves or 2 cinnamon sticks Per 100gr Energy (Kcals) 416 Main wetland product Wild greens and medicinal herbs Author: Thomae Papadopoulou and Vasiliki Nitsopoulou Facilitator: Ritsa Patsea Protein (gr) - Fat (gr) - Carbohydrates (gr) 115 of which sugars 115 Fibre 6 78
Cranberries liqueur • Put the cranberries, sugar and cinnamon sticks/carnation cloves into a clean glass bottle. • Add tsipouro until the ingredients are covered. If the bottle is small, then fill it up with tsipouro. • Place it on a sunny spot (e.g. window sill) and leave it for 30 days. • Then, pour through a coarse strainer and discard berries. Let it clear and bottle. Tips and interesting facts If the liqueur is not sweet enough, pour it in a pan, add some more sugar and let it simmer for 15 minutes. If the liqueur is too strong, pour it in a pan, add some more water and let it simmer for 15 minutes. 79
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Gastronomic Heritage in Mediterrane
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5 Introduction 7 Traditional activi
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Introduction The concept of culture
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Traditional activities and iconic w
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GAME Archaeological evidence testif
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SALT Salt is another iconic wetland
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Turkey Seytan Sofrasi (Devil’s Ta
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Lebanon Hima Kfar Zabad Wetland Ser
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Cyprus Larnaka Salt Lakes [Ramsar S
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Portugal Sado River [Ramsar Site] S
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Italy Orbetello Lagoon [Ramsar Site
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Turkey Lake Iznik, Bursa Serves 4 5
Page 26 and 27:
Greece Lychna Wetland serves 4 3 la
Page 28 and 29: Cyprus Limassol Salina [Ramsar Site
Page 30 and 31: Greece Prespa Lakes [Ramsar Site] s
Page 32 and 33: Serbia Koviljsko-Petrovaradinski ri
Page 34 and 35: Italy Orbetello Lagoon [Ramsar Site
Page 36 and 37: Malta Ghadira serves 4 as a starter
Page 39 and 40: Cooking with wetland ingredients 40
Page 41 and 42: Valencian paella • Heat up the fr
Page 43 and 44: Black rice [ Arròs negre ] • Ove
Page 45 and 46: Baked eel in rice with dried plums
Page 47 and 48: Couscous with octopus • Put the o
Page 49 and 50: Eels in tomato sauce • Scale, was
Page 51 and 52: Fried eels • Gut, clean and rinse
Page 53 and 54: Sea bream baked in salt crust • C
Page 55 and 56: Freshwater bream in savoury tomato
Page 57 and 58: Oven baked whole carp [ “Karlioti
Page 59 and 60: Oven carp stew • Cut the carp in
Page 61 and 62: Piran salt grill • Heat a grill p
Page 63 and 64: Bizerte sea bream [ Charmoula of Bi
Page 65 and 66: Donkey paprikash • Melt 2 tablesp
Page 67 and 68: Bull stew [ Gardiane de taureau ]
Page 69: Wild Duck meat pasty [ Turkish type
Page 72 and 73: Greece Alyki Wetland, Lemnos serves
Page 74 and 75: Greece Aliakmonas River, Kozani ser
Page 76 and 77: Greece Prespa Lakes [Ramsar Site] s
Page 80 and 81: 80 Traditional fishing boats at Ska
Page 82 and 83: of the Conference of the Contractin
Page 84 and 85: 84 Salt harvesting in Lake Alyki, L
Page 86 and 87: Photo credits Page number Photograp
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