Early in September, on the occasion of the traditional fairs of Kilkis, cultural events take place here. It is a cause for citizens to come together with music and songs under the framework of commercial transactions that take place in the Town Hall Square.

Felia- French toast

Pontian

Ingredients for 4 people

4-5 eggs

3 tablespoons milk

2 tablespoons sugar

butter

4 large slices of bread

to serve:

sugar

Directions

Beat the eggs and the milk in a bowl, until the mixture is homogenous.

Dip the bread slices in the mixture, on all sides, until the bread is soaked well.

Burn the butter in a pan and, using a fork, place the bread slices in and fry them.Once one side of the bread is baked, turn it over.

Serve the french toast with sugar on top.

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

Fish from Doirani (Goulianos/Sheatfish)

Ingredients for 2 people

4 slices Goulianos* (sheatfish)

paprika

1 cup cornmeal

frying oil

salt

Directions

Rinse thoroughly the fish and slice it.Mix the cornmeal with a little paprika and a pinch of salt. Dip the fish slices in the flour, making sure it’s spread evenly.

Heat the frying oil and deep fry the fish until it’s golden.

Before serving, right after we take the fish slices out of the pan, place them onto paper towels to absorb the extra oil.

*Gulianos: fish from Lake Doiran, Kilkis

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

Fish in ntavas

Macedonian

Ingredients for 4 people

1-2 medium carps *

2 potatoes

1/2 bunch of parsley

2 tomatoes

3 large onions

2 garlic cloves

olive oil

salt & pepper

oregano

Directions

Remove the scales and viscera of the carps (beware of the small bone that this fish has on top part of its neck).Rinse thoroughly under cold water and add salt.

Slice the onions vertically, mince the garlic and place them in a pan with a little olive oil.Once sautéed, chop and add the tomatoes, parsley, salt, pepper and oregano.Allow the sauce to boil and remove from the heat.

Cube the potatoes (large cubes) and place them along with the fish in a “ntavas” – a baking pan.Pour the sauce over and add 1 cup of water and 1/2 cup of olive oil.Bake at 200 degrees, in a low position in the oven, for 1 hour.

*Carp: fish from Lake Doirani, Kilkis

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

Foustoro

Pontian

Ingredients for 2 people

6 eggs

1 tablespoon flour

salt

black pepper

olive oil

oregano

Directions

Beat all the eggs together and add the flour, salt and pepper.

Pour olive oil in a pan and add the egg mix.When the mixture can be evenly unstuck from the pan, we turn it over to cook the other side, using a plate (cover the food on one side with a plate and turn the pan upside down; place the omelet in the pan again to be cooked on the other side).Sprinkle with oregano and serve the dish.

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

Perfect for visitors from the surrounding prefectures

Arrive at Mouries that are located at the foothills of Mount Belles near the lake Doirani, about 80 km away from Thessaloniki.

We head to the location Hilia Dentra (a Thousand Trees), in the forest of Mouries, abeautiful natural forest with mixed vegetation of oak and ash trees that has been declared a "Natural Monument".

Here, there is a beautiful recreation area, in the center of the cluster of old oak trees, aged up to 400 years, where we can drink a coffee while enjoying the beautiful nature.A walk in the surrounding villages, Mouries, Platanies, A. Sourmena, can lead us through a unique path, in an area with rich vegetation.

We, then, head to the village Doirani, in the south of the lake, following a wonderful lakeside path.

Doirani features a wonderful ecotourism system that hosts 19 species of fish that live in the lake, such as carps, scheiders, gobies, crusian carps, eels, painted combers, and a significant number of birds such coots, snipes, various species of ducks, grebes and grey herons.

The monument in commemoration of the Battle of Doirani dominates the visitors, but there are many other attractions such as the Museum of Lake Doirani. The beach of the lake is planted with trees and there are playgrounds, basketball courts, volleyball courts, soccer courts and other facilities for visitors, as well as bars and fish taverns offering delicious appetizers and carp.

Here, we can select our favorite tavern to enjoy fresh fish. Doirani is famous for its unique fishing practices.Local fishermen use the reeds that grow in the lake in many ways, maintaining the traditional fishing techniques from the ancient times. On the bank of the lake, in the village, there are fishing facilities throughout the year.

On our way back, following the road to Drosato, we can visit some other settlements as well, before returning to our base.

Fried Mushrooms

Ingredientsfor 2 people

1/2 kilo oyster mushrooms

flour

salt

pepper

oil

lemon juice

Directions

Clean the mushrooms thoroughly with a damp cloth and chop them in large pieces. Sprinkle them with salt and pepper and dip them into flour. Deep fry the mushrooms, until they are crispy. Serve the dish hot with lemon juice.

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

Giant Beans
Macedonian

Ingredients for 4-6 people

500ggiant beans

2 medium onions

3 garlic cloves

1 cup olive oil

3 ripe tomatoes

1 red pepper

2 carrots

1 teaspoon oregano

1/4 bunch parsley, chopped

salt & pepper

lemon juice

Directions

Soak the beans in water overnight.The next day boil them until they are tender, let them drain and keep their broth in a glass.Chop the onions and carrots in medium chunks and sauté them in olive oil; peel and finely chop the tomatoes and peppers and sauté them in the same pan.Add the chopped garlic, salt, pepper, parsley and some water. Let the sauce boil for 10 minutes.Spread the beans in a baking pan, pour the sauce and the bean broth we reserved over them and sprinkle some oregano on top.Bake for about 45 minutes at 180 degrees.Serve the giant beans hot or cold with a few drops of lemon juice.

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

The Museum houses objects from the rich folklore of Goumenissa and the general region ofPaeonia. 

This is a rare private collection that wasgathered after many years of efforts of the benefactor of Goumenissa, the late Christos Alevras.

Grape preserve

Ingredients for 6-10

1 kg sultanina grapes

1kg sugar

1 vanilla powder

a few drops of lemon juice

 Directions

Remove the grapes from their stems and rinse them thoroughly under water.Then place them in a saucepan with the sugar and leave them overnight.

The next day, boil the mixture over medium heat and skim occasionally. Before removing from the stove, add the vanilla and the a few drops of lemon juice.The preserve is ready when the syrup thickens so much that it can stay on a spoon.

You have to mix the preserve by shaking the pot while holding its handles, not using a spoon; this way the grapes will remain intact.

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