In order to house the works of important Greek artists, the association M.K.E. "TECHNI" – Annex ofKilkisis building a gallery in the village Metalliko, on land donated by the Municipality of Kilkis and the Agricultural Cooperative.
These projects, which for many years enriched the collection of "TECHNI" are offered from artists whose exhibitions are occasionally hosted in the association.
Mikikia
Eastern Romelia
Ingredients for 10 people
1 kg flour
½ kg water
20gfresh yeast
1/2 tablespoon sugar
frying oil
salt
to serve:
honey
sugar
Directions
Heat some water and when it is warm, pour in the yeast, salt, sugar and a little flour to make a batter.Then, add the remaining flour and water in the batter and mix until the dough is soft.Leave it in a warm place for an hour,covered with a towel,to rise.Once the dough is inflated, prepare the Mikikia.
Pour oil in a pot, until it is half-full, and let it burn.
Hold the dough with the right hand and a spoon with the left.Cut the dough into pieces with the spoon (small or large depending on our preference) and place the pieces in the frying oil, until they turn golden.
Serve with honey or sugar.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Milk-pie
Macedonian
Ingredients for 6 people
1 litre milk
4 tablespoons fine semolina
1 cup sugar
5 eggs
3 phyllo sheets
zest of 1/2 an orange
3 tablespoons butter
Directions
Whisk the eggs in a mixer until they turn white and set aside.
Boil the milk with the sugar and the semolina over low heat; when the milk starts to thicken, remove from the stove and stir slowly while adding the eggs and orange zest.
Melt the butter and spread some in a small pan; place two phyllo sheets on the bottom of the pan.Pour the mixture of milk and semolina in the pan; crash the third phyllo sheet and put it in the mixture as well.Pour the remaining butter in the pan.
Bake in a preheated oven at 180 degrees for 30-40 minutes, until the pie forms a crust.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
In the village ofSkraone can locate the Memorial to the Fallen on the historic Battle of Skra, which was held during the First World Warand determined its development up to a degree. Every year on May 17, there isa memorial to the fallen officers and soldiers of those battles, who belonged to the so-called Greek Division of Cretans and Archipelago. In Skra, the WWI - Battle SkraMuseum also operates since May 2002 in a specially designed area. The museum exhibits artifacts, photographs and historical documents from the Macedonian Front of World War I, along with the instrumental for the Greeks victorious battle of Skra on 17th May 1918. In the settlement of Kristoni, 5 km. south of Kilkis,theSargkiol Graves are located; the British military graves of the fallen during the First World War. Also, in an imposing hill from where the view is breathtaking, especially at sunset, one can find the Allied British Military Cemetery of the fallen in the deadly battle of Doirani, which took place during the First World War. A monument of lions - symbols of the erstwhile British Empire dominates in the area.
Monuments dedicated to the fallen of this war can be found both in Doirani and Mouries. These monuments are in memory of the fallen Cretans. Another impressive monument is located south of the city of Kilkis, in a stunning natural environment, and it is dedicated to the fallen of the murderous and decisive Battle of Kilkis. This battle took place on 21st June 1913, while on the same location the War Museum of Kilkisoperates since 1966, exhibiting rare artifacts from the Balkan wars.
On a hillside on the outskirts of the city of Polykastro 1918 dead soldiers of allied countries rest, who died in this region on which the bloodied Macedonian Front of World War I spanned. Lastly, in the settlement Fanos in Mount Paiko there is the cemetery of the fallen officers and soldiers of the French and Greek army who fought heroically as allies in the surrounding hills, during the First World War. The fallen Greeks that rest here were all of Cretan origin.
This building was built in 1925 and operated for about 60 years as a branch of the National Bank of Greecein Kilkis. Then, it became the property of the Chamber of Commerce and Industry of Kilkis, which was housed in the building after renovation. The building is designated as a landmark from the Fourth Mansion of Modern Monuments.
During the time that the headquarters of the Kaza of the Ottoman Empire was transferred from Gynaikokastro (AvretHissar) to Kilkis, theCommand Center was built by French engineers. As such, it continued to operate after 1913 and during the German occupation, when the German garrison headquarters was moved here. After the liberation and up until 1978 the services of the Prefecture were housed here. The building is classified as a monument and is intended to be a gallery and a history file house.
It is one of the most impressive buildings preserved in Goumenissa, built in the late 19thcentury. The building functioned as a school of the Greek Orthodox community of the city, while from 1920 it was named theFirst Primary School of Goumenissa. As such, it operated until the mid-80s, when the Town Hall moved here, after it was renovated.
Omelet with Kavourmas
Thracian
Ingredients for 2 people
2 slices kavourmas*
4 eggs
olive oil
black pepper
salt
Directions
Pour some olive oil in a pan and cut the kavourmas in strips.
Beat the eggs and add them to the pan; cook them for a bit before adding the strips of kavourmas.Once they start melting turn off the heat and sprinkle with a little salt and black pepper.
Serve the omelet hot.
* Kavourmas: meat that was boiled in its fat.Available in grocery stores.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Otia
Pontian
Ingredients for 10 people
5 eggs
1 cup yogurt
1 cup sugar
1 baking powder
1/2 teaspoon salt
500gflour,all-purpose
frying oil
to serve:
castor sugar
Directions
Mix all the ingredients together until the dough is soft and smooth.
Divide the dough in portions and roll out each one with a rolling pin.Cut diamond shapes from the rolled out dough and make a hole in the middle; form a bow by taking one end of the diamond shaped dough and passing it through the middle hole.
Deep fry the little bows in oil until they turn golden and serve with powdered sugar.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
