Sunken Village Emerges in Greece as Drought Dries up Lake

The reappearing remains of buildings of the village of Kallio, which was intentionally flooded in 1980 to create a reservoir that would help meet the water needs of Greek capital Athens, are seen following receding water levels caused by drought, in Lake Mornos, Greece, September 3, 2024. (Reuters)
The reappearing remains of buildings of the village of Kallio, which was intentionally flooded in 1980 to create a reservoir that would help meet the water needs of Greek capital Athens, are seen following receding water levels caused by drought, in Lake Mornos, Greece, September 3, 2024. (Reuters)
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Sunken Village Emerges in Greece as Drought Dries up Lake

The reappearing remains of buildings of the village of Kallio, which was intentionally flooded in 1980 to create a reservoir that would help meet the water needs of Greek capital Athens, are seen following receding water levels caused by drought, in Lake Mornos, Greece, September 3, 2024. (Reuters)
The reappearing remains of buildings of the village of Kallio, which was intentionally flooded in 1980 to create a reservoir that would help meet the water needs of Greek capital Athens, are seen following receding water levels caused by drought, in Lake Mornos, Greece, September 3, 2024. (Reuters)

From beneath the shrinking Lake Mornos in central Greece, the muddied remains of homes are reemerging nearly 45 years since the village that once stood here disappeared underwater.

After a winter of hardly any snow, a summer of punishing heatwaves and months of little rain and drought across much of Greece, the huge man-made lake which supplies water for nearly half the Greek population has dwindled to its lowest level in decades.

"Day by day, the water goes down," said Dimitris Giannopoulos, mayor of the broader Dorida municipality, who said nothing similar had been seen for 33 years.

Long stretches of cracked soil surround the ruins of the lost village of Kallio, which was flooded in 1980 to create a lake to meet the ever-increasing water needs of the capital, some 200 km away. Bricks lie among mounds of seashells.

Greece's arid Mediterranean climate has made it particularly susceptible to the effects of global warming, which has worsened summer wildfires including blazes that reached the outskirts of Athens last month. Scientists say extreme weather linked to climate change is now driving the decline of the lake.

"It is an alarm bell," said Efthymis Lekkas, professor of disaster management at the University of Athens.

"We don't know what will happen in the coming period. If we have a rainless winter, things will get difficult."

Giannopoulos gestures towards Mount Giona towering over the lake, which used to be snow-capped but saw none last winter, Greece's warmest on record. On the lake's receding rim, trees have taken on a yellowish hue.

"They lack water. This has never happened before," he said.

Wells in the area are drying up and surrounding villages, which do not take water from the lake, suffered water cuts this summer, he said. A local firefighter chief said the risk of wildfires loomed as the forests became drier.

The lake's surface area has shrunk from around 16.8 square km in August 2022 to just 12.0 square km this year, according to satellite images released by Greece's National Observatory.

Water reserves there and at the three other reservoirs supplying Attica, a region of around 4 million people which includes Athens, had dropped to 700 million cubic meters in August down from 1.2 billion cubic meters in 2022, the environment ministry said.

The state-run Athens water company EYDAP had begun supplying the network with additional sources of water, it said.

Former residents of Kallio were surprised to see the village again, but saddened at its state.

"I used to see it full and say it was a beach. Now all you see is dryness," said 90-year-old Konstantinos Gerodimos.

His 77-year-old wife Maria chimes in: "If it continues like this, the entire village will appear, all the way to the bottom, where the church and our home was."



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.