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Medobčinski muzej Kamnik
Garum
Garum – is a fermented fish sauce that was used as a condiment in the kitchens of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium (liquamen is a similar preparation)
Ingredients: 0.25 l of grape juice, 2 teaspoons of salted sardine paste, oregano Preparation: boil the juice until half of it evaporates, add salted sardine paste and a little oregano.