TASTE MY COUNTRY GREECE

An etwinning project(2014-2015)

12TH PRIMARY SCHOOL OF IRAKLIO ATTIKIS-GREECE 6TH GRADE STUDENTS (ST 1)

ENGLISH TEACHER :CHRYSOULA TAMPAKI

GREECE OR HELLAS-THE HELLENIC REPUBLIC

POPULATION: about 11 million

CAPITAL : Athens

REGIONS: Macedonia, Central Greece, the Peloponnese ,Thessaly , Epirus, Aegian Islands Thrace, Crete, the Ionian islands.

RELIGION: Orthodox Christians

OFFICIAL LANGUAGE : Greek

CURRENCY: Euro

17 UNESCO World Heritage Sites in Greece ,ranking it 6th in Europe and 13th in the world.

Information is taken from Wikipedia by Nagia

The flag of Greece - by Semina

The flag of Greece (popularly referred to as the "sky-blue-white" or the "blue-white" and in Greek: "Γαλανόλευκη" or "Κυανόλευκη"), officially recognized by Greece as one of its national symbols, is based on nine equal horizontal stripes of blue alternating with white. There is a blue canton in the upper hoist-side corner bearing a white cross; the cross symbolizes Eastern Orthodox Christianity, the established religion of the Greek people of Greece . According to popular tradition, the nine stripes represent the nine syllables of the phrase "Ελευθερία ή Θάνατος" ("Freedom or Death"), the five blue stripes for the syllables "Έλευθερία" and the four white stripes "ή Θάνατος". The nine stripes are also said to represent the letters of the word "freedom" (Greek: Ελευθερία). There is also a different theory, that the nine stripes symbolize the nine Muses, the goddesses of art and civilization .

The borders of Greece by Alice

THE LAKES AND THE RIVERS OF GREECE by Semina

There are many lakes and rivers in Greece.

Here are the largest lakes:

Major Lakes in Greece

Name Geographical Region Area (km2) Trichonis Sterea Ellada 95,840

Volvi Macedonia 70,353 Vegoritis Macedonia 54,311 Bistonis Thraki 45,030 Koronia Macedonia 42,823

Mikri Prespa Macedonia 42,541 Megali Prespa Macedonia 39,040

Kerkini Macedonia 37,688 Kastoria Macedonia 28,655 Ioannina Epirus 19,470

Iliki Sterea Ellada 19,118 Doiranis Macedonia 15,350

Amvrakia Sterea Ellada 14,477

Mountains of Greece By Valia (gr’ C) List of 15 mountains

N. Peak Height (m) Mountain range Regional unit

1 Olympus 2917 Olympus Larissa, Pieria

2 Smolikas 2637 Pindus Ioannina

3 Kaimaktsalan 2524 Voras Florina,Pella

4 Gramos 2520 Pindus Ioannina.Kastoria

5 Giona 2510 Pindus Phocis

6 Tymfi 2497 Pindus Ioannina

7 Vardousia (Korakas)

2495 Pindus Ioannina,Trikala

8 Parnassus 2457 Pindus Boeotia, Phthiotis

9 Ida (Psiloreitis) 2456 Ida Rethymno

10 Lefka Ori 2452 Lefka Ori Chania

11 Athamanika (Kakarditsa)

2429 Pindus Ioannina, Trikala

12 Taygetus (Profitis Ilias)

2404 Taygetus Laconia, Messenia

13 Athamanika (Katafydi)

2393 Pindus Arta

14 Kyllini 2376 Kyllini Corinthia

15 Aroania (Chelmos)

2340 Aroania Achaea

The Pindus (also Pindos or Pindhos) (Greek: Πίνδος) mountain range is located in northern Greece and southern Albania. It is roughly 160 km long, with a maximum elevation of 2,637 m (Mount Smolikas). Because it runs along the border of Thessaly and Epirus, the Pindus range is often called the "spine of Greece". The mountain range stretches from near the Greek-Albanian borders in Northern Epirus, entering the Epirus region and Macedonia region in northern Greece down to the north of the Peloponnese. Geologically it constitutes an extension of the Dinaric Alps, which dominate the western region of the Balkan Peninsula. This vast complex of mountains, peaks, plateaus, valleys and gorges traverses the Greek mainland from the Northwest to the Southeast. Its length reaches almost 230 kilometers and its largest width is 70 kilometers. Historically, the name Pindos refers to the mountainous territory that separates the greater Epirus region from the regions of Macedonia and Thessaly.

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The climate in Greece is typical of the Mediterranean climate: mild and rainy winters, relatively warm and dry summers and, generally, extended periods of sunshine throughout most of the year.

During the warm and dry period the weather is usually stable, the sky is clear, the sun is brigt and there is generally no rainfall.

During the warm and dry period the weather is usually stable, the sky is clear, the sun is bright and there is generally no rainfall. The warmest period occurs during the last ten days of July and the first ten days of August, when the mean maximum temperature lies between 29.0 and 35.0 degrees Celsius.

CLIMATE- WEATHER by Sofia

Greece is a seaside Mediterranean country and has 256 islands.

Hereby we present you the most known Greek

Islands!!By Minas

Cyclades

Cyclades have the most islands as a country and the most known are: Mykonos , Naxos ,Paros ,Tinos and Santorini. Also Cyclades have traditional architect houses!

Mykonos

Mykonos is the most touristic and cosmic island in Greece!Its famous beaches and night life attracts thousands of people every year!

SantoriniSantorini has too many relaxing hotels and also a really good view !!There you can also see its sunrise and its volcano!

Dodecanese

The Dodecanese is a group of 12 larger and 150 smaller Greek islands in the Aegean Sea, of which 26 are inhabited. This island group generally defines the eastern limit of the Sea of Crete. They belong to the Southern Sporades island group. They have a rich history, and many of even the smallest inhabited islands boast dozens of Byzantine churches and medieval castles.

Rhodes

Rhodes is the largest of the Dodecanese islands in terms of land area and also the island group's historical capital. The principal town of the island and seat of the municipality is Rhodes. It is located northeast of Crete, southeast of Athens and just off the Anatolian coast of Turkey. Rhodes' nickname is ,<<The island of the Knights>>, named after the Knights of Saint John of Jerusalem, who once conquered the land.Historically, Rhodes was famous worldwide for the Colossus of Rhodes, one of the Seven Wonders of the Ancient World. The Medieval Old Town of the City of Rhodes has been declared a World Heritage Site. Today, it is one of the most popular tourist destinations in Europe.

Ionian Islands

Ionian Islands are also attractive cause of the famous Ithaca , Corfu and Zakynthos!!

Corfu-KerkiraCorfu is a Greek island in the Ionian Sea. It is the second largest of the Ionian Islands, and, including its small satellite islands, forms the edge of the northwestern frontier of Greece. The island is part of the Corfu regional unit, and is administered as a single municipality. The municipality includes the island Corfu and the smaller islands Ereikoussa, Mathraki and Othonoi. The principal city of the island and seat of the municipality is also named Corfu. Corfu is home to the Ionian University.

Crete is the biggest island in Greece!It is known for its olive oil trees , it is also known for its beaches and food!

Crete

IKARIA ISLAND by Andrew

Ikaria, as every place has its own features that are found in many people. It is an island quite distant from the land Greece and isolation in the Middle Ages helped to preserve many characteristics such as archaic language and other customs. The inhabitants are mainly engaged in shipping, or with local practitioners, their relationships are narrow and are famous for having not tend to take things very seriously.

Of the residents used the expression "the Ikaria rachati" that marks the slow pace with which rolls life. This trait found in many areas of the island, and from the cafes of St. Kirikou up mountain villages where Ridges open shops shortly after sunset. Habit of night hours in shops due to the fact that previously, all day people were working in their agricultural work: specialized professions there were, with few exceptions, so everyone had to take care of all the family's needs alone. Typical was the replacement work: when someone egg. Was building, others help him in exchange for help later on their own needs. The economy was replacement and did not use currency before the end of the 19th century. Nevertheless the Ikarians is very sociable, friendly and hospitable. It is also characterized by the fact of the voluntary contribution of residents to regenerate the area, such as the construction of stairs in a crowded beach or similar technical projects.

Here there are my cousins. They are doing surf at Mesakti beach. I am also there some meters away, and I’m doing surf! At Ikaria everybody are doing surf practice, like me, my sister and my cousins.

IKARIA ISLAND by Andrew

ANCIENT GREEK FOOD IMAGES

ANCIENT GREEK CUISINE by Billy

Our knowledge about ancient Greek cuisine comes from literacy( comedies, tragedies

,quotes) and artist evidence(black and red figure vase painting).

It was characterized by wheat ,oil and wine.

SOCIAL DINNING

As with modern dinner parties, the host could simply invite friends or family .The two forms of social dinning were :the entertainment of all male symposium and the obligatory regimental sysitia.

GREEK CUISINE by Marina

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, feta cheese, and yogurt. Greek desserts are characterized by the dominant use of nuts and honey.

Mezés is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.

Greek cuisine has a long tradition and its flavors change with the season and its geography.

FASOLADA by Chrysa

A GREEK TRADITIONAL FOOD:FASOLADA

• Fasolada, is a Greek soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".

• It originated in ancient Greece, where a sort of stew of beans, vegetables, and grains, with no meat, was used as food and sacrifice to Greek God Apollo at the Pyanopsia festival.

• Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. Recipes vary considerably.

• It is often enriched with olive oil either in the kitchen or on the table.

SOUVLAKI

Souvlaki is one of the most popular street foods in Greece. It’s stuffed with well cooked and seasoned meat, garnished with a cooling tzatziki

sauce, wrapped in a delicious crispy pita. However the majority of Greeks and especially those from Athens call any type of pita.

Wrapped meat a souvlaki, specifying the type of meat and method of roasting separately.

For souvlaki you need:

Tomatoes Fried potatoes Tzatziki sauce or mayonnaise Onions Pites Meat Meat

SOUVLAKI by Eliza

Recipe

Bake a pie skewer until crisp. Once cooked put inside of the cut tomato.After fling it onion and fries.At the end put the meat and served with Greek salad.

Greek Mousaka by Artemis 

Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat. The Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce, and baked.

The modern Greek version was probably formulated by chef Tselementes in the 1920s.[2] It has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon,allspice and black pepper); and a top layer of Béchamel sauce or savoury custard. The composed dish is then layered into a pan and baked until the top layer is browned. Moussaka is usually served warm, not piping hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving. Reheating, however, does not present the same problem.

Greek Mousaka recipe by Artemis 1 kg eggplants 1 kg potatoes 125 g kefalotyri cheese, grated (you can substitute it with Pecorino Romano or Parmezan) salt, pepper, sugar 1/2 bunch parsley, finely chopped Meat filling 1 kg ground beef 350 g chopped peeled tomatoes 1-2 tbsp tomato paste 125 ml white wine (retsina if available) 2 onions, finely chopped 75 ml olive oil 1 beef stock cube 4 egg whites 1 pinch each cayenne pepper, black pepper, salt 2-4 cloves of garlic herbs: 1 tbsp parsley, 1 tbsp mint, all chopped finely spices:2 pinches oregano, 1 pinch each of ground cloves, ground cinnamon, ground coriander, and 1/2 of a bay leaf. 4 cups of bechamel sauce (with the 4 egg yolks)

How to do it :

Slice the eggplants into long slices, approximately 1 cm thick.  Salt them, and let them stand for 30 minutes.  Wash the salt off, strain them and pat them very dry with kitchen paper.

Slice the potatoes into 1 cm thick slices and fry them as well as the eggplants, in plenty of hot oil.  Let them strain on absorbent paper.

Prepare the meat filling.  In a saucepan, bring the oil to heat and lightly sauté the onion and the ground beef, until the ground beef is no longer pink.  Add the wine and the stock cube.  Add the spices, a little water and let the meat simmer for 45 minutes.

Then add the tomatoes, tomato paste, garlic, herbs, and the salt.  Allow to simmer until the sauce has thickened.

Remove from the heat and allow to cool a little.  Stir in the egg whites.

Prepare  the bechamel sauce.  Take care to only add the egg yolks once the sauce has cooled a little.

In an ovenproof dish, layer first the potato slices, season with salt and pepper, sprinkle with half the chopped parsley, a little sugar, and 1/3 of the grated cheese. Next layer the meat filling, and finish off with a layer of the eggplant slices, which we season as the potatoes.  Spread the bechamel sauce over, sprinkle with the remaining grated cheese, and bake at 180 degrees for approximately 1 hour.

Moussaka http://www.cooklikegreeks.com/sintages/moussaka.html#ixzz3Ufi9r5RK

SOME GREEK DESSERTS AND SWEETS

Galaktoboureko, TsourekII

 Ravani  Lokoumades

Bougatsa Spoon Sweets Rice Pudding - Rizogalo Greek Walnut Cake (Karydopita)

Greek desserts and sweets by Myrto

Greek cuisine has a big variety of deserts that you can not find in any other country, unique in taste and complexity. Most of times their basic ingredient is olive oil or fresh butter. Some of the most popular are the following:

Amygdalopita pie with almonds

Amygdalotá or pastéli exist in many varieties throughout Greece and Cyprus, and are especially popular in the islands. They consist of powdered blanched almonds, confectioner's sugar and rose water, molded in various shapes and sizes. They are snow-white and are considered wedding and baptismal desserts.

Baklava, phyllo pastry layers filled with nuts and drenched in honey.

Bougatsa a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon

Diples, a Christmas and wedding delicacy, made of paper-thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with honey and crushed walnuts.[16]

Finikia, cookie topped with chopped nuts.

Galaktoboureko, custard baked between layers of phyllo, and then soaked with lemon-scented honey syrup. The name derives from the Greek "gala"(γάλα), meaning milk, and from the Turkish börek, meaning filled, thus meaning "filled with milk".

Halva

Karydopita, a cake of crushed walnuts, soaked or not in syrup.

Koulourakia, butter or olive-oil cookies.

Kourabiedes, Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar. (equivalent in Turkey: Kurabiye - possibly originated from Persia in 7th century "Qurabiya")

Lazarakia

Loukoumades, similar to small crusty donuts, loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon, typically served with sesame seed.

 

Greek desserts and sweets by Myrto Loukoumi is a confection made from starch and sugar, known in English as Turkish Delight. Patrina loukoumia are famously produced in

the city of Patras. A variation from Serres is called Akanés. Loukoúmia are flavored with various fruit flavors, with rose water considered the most prized.

Mandola, from Corfu

Mandolato

Melitinia cookies, from Santorini

Melopita, honey pie

Melomakarona, "honey macaroons", Christmas cookies soaked with a syrup of diluted honey (méli in Greek) and then sprinkled with crushed walnuts.

Milopita, apple pie with cinnamon and powdered sugar.

Moustalevria, a flour and grape must flan.

Moustokouloura, cookies of flour kneaded with fresh grape juice (must) instead of water.

Pasteli

Rizogalo ("rice-milk") is rice pudding.

Roxakia, syrupy vanilla-cocoa cookies

Spoon sweets (γλυκά του κουταλιού) of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially marmalade except that the fruit are boiled whole or in large chunks covered in the fruit's made syrup.

Trigona, from Thessaloniki

Tsoureki, a traditional Christmas and Easter sweet bread also known as 'Lambropsomo' (Easter bread), flavored with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.

Vasilopita, Saint Basil's cake or King's cake, traditional only for New Year's Day. Vasilopites are baked with a coin inside, and whoever gets the coin in their slice are considered blessed with good luck for the whole year.

Yogurt with honey and walnuts

GREEK BOUGATSA by Myrto

GREEK BOUGATSA by Myrto

 

GOLDEN AND CREAMY PERFECTION! BOUGATSA (GREEK CUSTARD PIE WITH PHYLLO) IS A TRADITIONAL GREEK DESSERT MADE WITH THE MOST CREAMY CUSTARD WRAPPED IN GOLDEN BROWN CRISPY PHYLLO, SPRINKLED WITH MELTED BUTTER AND GARNISHED WITH ICING SUGAR AND CINAMMON.. SIMPLY AMAZING! A TRADITIONAL GREEK DISH, PERFECT FOR EVERY TIME OF THE DAY, AS A DELICIOUS SNACK OR AS A FILLING DESSERT. FOLLOW OUR STEP BY STEP GREEK BOUGATSA RECIPE AND RECREATE THIS TRADITIONAL SWEET DELIGHT FROM SCRATCH! ENJOY WHILE STILL WARM WITH A LAST MINUTE SPRINKLE OF ICING SUGAR AND CINAMMON.

MAKE THE PERFECT HOMEMADE BOUGATSA THE TRADITIONAL GREEK WAY!

THE KEY TO MAKE THE MOST FLAVOURFUL GREEK BOUGATSA IS TO USE A GOOD QUALITY FRESH BUTTER TO BUTTER THE PHYLLO SHEETS. THE AUTHENTIC GREEK BOUGATSA RECIPE CALLS FOR ‘GALAKTOS’ BUTTER MADE FROM COW’S MILK, WHICH GIVES A VERY RICH FLAVOUR AND AMAZING SMELL! WHEN PREPARING PHYLLO BASED GREEK DESSERTS, LIKE THIS BOUGATSA RECIPE, A LITTLE TRICK TO MAKE THE PHYLLO CRISPIER AND FLAKIER IS TO SPRINKLE THE MELTED BUTTER OVER THE PHYLLO SHEETS, RATHER THAN BRUSHING THEM. WORKING WITH PHYLLO CAN BE TRICKY AS ITS BRITTLE AND CAN DRY OUT VERY QUICKLY, SO CHECK THE HANDLING TIPS BEFORE START PREPARING THIS BOUGATSA RECIPE. DON’T FORGET TO BRUSH THE TOP OF THE BOUGATSA WITH ENOUGH BUTTER AND SCAR WITH A KNIFE TO HELP RELEASE THE STEAM.

TRY OUT THIS DELICIOUS TRADITIONAL GREEK BOUGATSA RECIPE AND AMAZE YOUR FRIENDS AND FAMILY WITH THIS CRISPY AND VELVETY DELIGHT. ENJOY!

GREEK BOUGATSA(recipe)

 FOR THE BOUGATSA

400-450G PHYLLO DOUGH (15 OUNCES)

200G BUTTER, MELTED (7 OUNCES)

1KG MILK (35 OUNCES)

200G SUGAR (7 OUNCES)

120G ALL-PURPOSE FLOUR (4.5 OUNCES)

4 EGGS

1 TSP VANILLA EXTRACT

FOR THE TOPPING

GROUND CINNAMON

ICING SUGAR

GREEK BOUGATSA(recipe)INSTRUCTIONSTO MAKE THIS TRADITIONAL BOUGATSA RECIPE, START BY MAKING THE FILLING (STEPS 1-3). TO PREPARE THE FILLING FOR THE BOUGATSA ADD IN A LARGE BOWL THE SUGAR, EGGS AND FLOUR; WHISK UNTIL THE INGREDIENTS COMBINE.POUR INTO A SAUCEPAN THE MILK AND THE VANILLA EXTRACT AND BRING TO THE BOIL. RIGHT BEFORE THE MILK COMES TO THE BOIL, LADLE 1/3 OF THE MILK INTO THE FLOUR MIXTURE AND STIR.TURN THE HEAT DOWN AND ADD THE FLOUR MIXTURE INTO THE SAUCEPAN WITH THE REMAINING WARM MILK. WHISK VERY QUICKLY, UNTIL THE MIXTURE HAS THICKENED AND IS SMOOTH AND CREAMY. (DO NOT REMOVE THE PAN FROM THE STOVE.) THIS SHOULD TAKE 2-3 MINUTES. REMOVE THE PAN FROM THE STOVE AND STIR OCCASIONALLY, TO KEEP THE CUSTARD FROM FORMING A SKIN ON TOP, WHILE YOU PREPARE THE REST OF THE BOUGATSA RECIPE.FOR THIS BOUGATSA RECIPE YOU WILL NEED A LARGE BAKING TRAY, APPROX. 20×30 CM. USING A PASTRY BRUSH, BUTTER THE BOTTOM AND SIDES OF THE TRAY.UNROLL THE PHYLLO DOUGH FROM THE PLASTIC SLEEVE. TO MAKE THIS BOUGATSA RECIPE YOU WILL NEED 10-12 PHYLLO SHEETS. USE 5-6 SHEETS OF PHYLLO FOR THE BOTTOM OF THE BOUGATSA AND 4-5 SHEETS FOR THE TOP.BEGIN BY LAYERING THE SHEETS ONE BY ONE ON THE BOTTOM OF THE TRAY, MAKING SURE TO SPRINKLE EACH ONE THOROUGHLY WITH MELTED BUTTER. TIP IN THE CUSTARD, SMOOTHING THE SURFACE WITH A SPATULA AND FOLD THE PHYLLO SHEET FLAPS OVER THE CUSTARD. TOP THE BOUGATSA WITH 4-5 PHYLLO SHEETS, SPRINKLING EACH SHEET WITH MELTED BUTTER. WITH A KNIFE TRIM SOME OF THE EXCESSIVE PHYLLO, IF YOU LIKE, AND ROLL THE REST ON THE EDGES. BRUSH THE TOP WITH ENOUGH BUTTER AND SCAR THE TOP OF THE BOUGATSA WITH A SHARP KNIFE.BAKE THE BOUGATSA IN PREHEATED OVEN AT 160 FOR 45 MINUTES, UNTIL THE PHYLLO IS CRISP AND GOLDEN.LET THE BOUGATSA COOL DOWN FOR A WHILE BEFORE SERVING AND SPRINKLE WITH ICING SUGAR AND CINNAMON. ENJOY WHILE STILL WARM WITH A HOT CUP OF COFFEE OR TEA.

Semolina Halva materials

1 cup olive oil * 2 cups coarse semolina * 3 cups sugar 4 cups water

optional cinnamon powder almonds pine blonde raisins

Performance

Heating the oil. Pour the semolina. Then stir with a wooden spoon, carefully, it grabs quickly, and we do not want to burnt it.When you get the desired color, add the syrup (sugar-water mixture) the optional materials and mix. When the mixture unstuck from the pot, then the halva is ready. You put the mix in a desired mold, pour cinnamon almonds and sugar. bon appetite

GREEK SEMOLINA HALVA by Ariana (recipe)

The olive branch is a symbol of peace , friendship and victory for Greeks!!

Let’s be friends!!!

SYMBOL OF THE OLYMPIC GAMES (ATHENS 2004)