Tanomenos sorvas

Pontian

Ingredients for 4 people

250g.korkoto* from either wheat or barley

500g.paskitan**

60g.cow butter

2 glasses of water

Mint

salt

Directions

Boil the korkoto in water for 20 minutes.Dilute the paskitan by adding the broth from the boiled korkoto slowly while stirring until the mixture is thick; add salt. Pour the mixture gradually in the korkoto, stirring constantly.Burn the butter with mint, add to the pot and serve.

* Korkoto: broken wheat

** Paskitan: pontian yogurt

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Tigania with wine

Macedonian

Ingredients for 4 people

1 kg pork

1 large onion

1 cup water

1 green pepper

1 small cup olive oil

1 cup white wine

salt

oregano

Directions

Chop the meat into small pieces, rinse thoroughly under cold water and drain.

Place the pieces of meat in a deep pan, add enough water to cover them and cook over low heat until they are tender and the water is absorbed.

Pour the oil in the pan and fry the meat along with the chopped onion and pepper until there is a crust on the meat.Add the wine and sprinkle some salt and oregano over the dish.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Tinachta

Pontian

Ingredientsfor 2-3 people

1 tea cup, black eyed peas or cranberry beans

2 tablespoons vinegar

4 tablespoons olive oil

2 small green onions

Mint leaves

1 tomato

Salt

Directions

Soak the beans for 2 -3 hours and rinse thoroughly with cold water. Boil them until they are tender and drain the excess water. Chop the onions, the mint and the tomato.Place all ingredients in a bowl and mix with salt, oil and vinegar.Serve the dish cold, as a salad.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

The building of the Austrian-Greek tobacco warehouse is located on N.Panagiotou 50 Street in the city of Kilkis. It has been declared by the Ministry of Culture as a historic monument and a work of art, while its construction dates back to 1920.

The building was restored in 2014 and it serves as an exhibition venue having hosted exhibitions on the history of tobacco and several other exhibitions, including jewelry, pottery, children's painting, adult painting etc.

Two storey buildings, rectangular with many openings, built with stone and wood, the warehouses have historical, architectural and cultural value. Their interior was unified. In the first floors the unprocessed tobacco was stored. The lounges were on the higher floors and here men and women processed the tobacco during daylight.

Tobacco Warehouse of this period were those of:TheocharisTantanasis, StefanosStefanidis,Austrian-Greek(Ziogas),Vogiatzi brothers,Ambatzis, the Moskovtobacco merchant house, DemetriosTsitsimis and PaulosSidipopoulos. Large companies that associated with Kilkis were the Greek-British Commercial, the German Spirer and Renima and the Misirian.

Trachanas with sausages

Thracian

Ingredients for 4 people

3-4 heaped tablespoons of red trachanas*

2 glasses of water

1 small onion

1 small cup olive oil

2 sausages

Directions

Finely chop the onion, add the olive oil in a saucepan, sauté the onion and add the water when it’s golden.Once the water boils, pour the red trachana in the saucepan and stir constantly over low heat until it’s cooked.

Carve the sausages and cook them in the pan without extra oil, because they have their own fat.Place the cooked sausages, chopped into pieces, in the trachanas and serve the dish while it’s hot.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

On the hill of Agios Georgios, in Kilkis

Tsamour

Pontian

 Ingredients for 2 people

2 slices of stale bread

1 onion

4 eggs

olive oil

salt

black pepper

Directions

Cube the stale bread into large pieces.

Preheat the olive oil in a pan and sauté the onion; add the bread and roast the mix.Beat the 4 eggs and pour them over the bread pieces.

Sprinkle with salt and pepper.Serve the dish while it’s hot.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Tsilmpir

Cappadocia

Ingredients for 2 people

3 eggs

1 cow strained yogurt

2 tablespoons fresh butter

parsley leaves

1 garlic clove

salt

paprika

Directions

Spread the yogurt on a plate.Fry all three eggs together and place them on the yogurt.

Mince the garlic and sprinkle it over the eggs; burn the butter and pour it around the eggs.

Sprinkle with paprika, parsley, a little salt and serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

The "Twin Tobacco Warehouses" are two identical,in their architectural elements, buildings in downtown Kilkis; built in the late 19th or early 20th century, they functioned as warehouses until the liberation of the city in 1913. Since then and until about ten years ago, they housed forces and services of the Greek army. Occasionally, these buildings hosted refugee families.

In August 1913 the refugees from Stromnitsa lived here. After 1922 the 13th Infantry Regiment was settled here. In 1943 "antartopliktoi" moved here and during the civil war it operated as a short-term detention prison. Later, it housed the military service of the 6^th Division.