Erasmus +

1. The effect of geographical location 0n our
country's food.
D. Ant., 3rd grade, 7th Junior High School of
Rhodes, Greece.
January, February 2017.

2. 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.

3. 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/

4. 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.
Ingredients
200 grams. flour
1 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

5. 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

6. 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.

7. 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,
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.

8. 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 )

9. 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.

10. Dishes from the islands and the coast
Fried Kalamarakia
(Squid)
Grilled octopus
Grilled sardines in
lemon and oil sauce
Fresh clams
Fresh mussels

11. Bon Appetite!
Thanks for watching!