This is one of the few surviving monuments of Ottoman architecture. The Ottoman bath is located in the center of Kilkis, at the intersection of Thessalonikis and N. Panagiotou streets. It is isolated, blocked from various other buildings and only its central dome stands out.

The bath was a place of social intercourse.

The Bath has a rectangular plan with a small footprint. The great room is square and it ends in a hemispherical dome with six rows of openings where the light was coming from. The openings are octagons witha peripheral device. There are four other smaller halls: a warm hall, two hot halls and a service room that its dome has been destroyed. TheBathstoppedoperatingaround 1960.

Excavations that took place in August 1984 by the XVI Prehistoric and Classical Antiquities Agency of Thessaloniki, on the SE side below the castle revealed interesting archaeological findings. The reason for the excavation was the deep plowing which was the cause for revealing cinerary vases with bronze grave goods, belonging to the residents of the settlement. It was the cemetery of the settlement that had the form of a large mound of stone pile that covered the funerary vases

During excavation of 1984, three sections were made thatrevealed a burial and about 70 pots containing an equal number of cremations.The majority of these were wine amphorae that had smaller vessels as a cover, usually bowls.Their decoration was simple, almost geometric; horizontal grooves on the body or carved triangles in radial arrangement around the neck, but there are many undecorated as well.

The variety of grave goods that accompanied the dead is impressive and perhaps indicative of their sex.One category are the jewelry, such as bronze spiral bracelets, rings with double spiral end, collars of twisted wire and a plethora of gilt bronze items that must have decorated garments. In this category, a unique little gold ring is distinguished.

Another category are the iron weapons, usually swords and knives that obviously belong to men.The bronze double axes found in the excavation are of great interest and reminisce of similar ones found in Minoan Crete.

Gynaikokastro dominates between the Rivers Gallikosand Axios, just 35 km. away from Thessaloniki. The castle was founded by the Emperor Andronikos III Palaiologos. It was a powerful fortress. It is also known by Kantakouzinos’ dynastic struggles and civil wars of 1342.

In this castle, the Governor of Thessaloniki, Theodore Sinodinosthe FirstBuilderresorted in the summer of 1342, along with Kantakouzinos, his soldiers and a thousand noble people when they were endangered by an uprising. During 1350 Andronikos III Palaiologos visits AvretHissarand after 1350 Gynaikokastrowas held by the Emperor of Serbs, Stephen Dushan.

According to the tradition, the Avret-Hissarwas surrendered by Maroulia (wife of the Commander) toEvrenos, after several months of siege and resistance. This is the reason why it was named Gynaikokastro (Avret-Hissar); because it was so powerful that even a woman could defend it.

The fort stands on a hill, 201m high, with an area of ​​25 acres and it is surrounded by stone walls. The total length of the walls reaches 1601m. The gates of the castle are situated on the south side and on the northeast side. The Defense tower is located at an altitude of 201m,has an area of ​​126 sq.m and consists of a basement and ground floor. In the western part of the fortress and inside the walls, there is a well. Pre-Christian graves were also foundwith directionto the south, confirming the existence of settlements in the last three thousand years.

An important archaeological site for the prefecture of Kilkis is the one uncovered in Palatiano, a small village north of Kilkis. Remains of a large Macedonian city of the Hellenistic and Roman periods were found in the region. The city might be identified with the ancient Ioron.Excavations at Palatiano began in 1961 and so far have brought to light four impressive statues that are on display in the Archaeological Museum of Kilkis, while copies exist in the area that they were discovered. Ruins of buildings, chapels, and the cemetery of the city were found there. The area of Palatiano can only be visited after consultation with the Archaeological Service.

Pastourmadopita

Cappadocian

INGREDIENTS

1 pack traditional fyllo sheets

5 tablespoons butter

30 slices of pastourmas

30 slices of cheese

3 tomatoes, sliced

Directions

Peel the tomatoes and slice them.Butter a baking tray and place 4 phyllo sheets on the bottom of it, buttering each one of them as well.

Put a layer of sliced ​​cheese, then a layer of pastourmas and then the tomato slices in the baking tray.You can also place in between these layers of ingredients some buttered phyllo sheets.

Place 3 more phyllo sheets on top, making sure you butter each one.Bake in a preheated oven at 180 degrees for 30-35 minutes.

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

Pastourmaswith eggs

Caramanli

Ingredients for 2 people

8 slices pastourmas*

4 eggs

1 tomato

olive oil

black pepper

salt

Directions

Pour a little olive oil in a frying pan, break the eggs and place them carefully in the pan.

Just before the eggs are cooked, place the pastourmas in the pan, turn off the heat and put a lid on the pan to prevent our dish from drying out. Slice the tomatoes.

Sprinkle with black pepper and a pinch of salt; Add the tomato slices and serve.

* Pastourmas: A matured sausage with spices.Available in grocery stores.

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

Peinirli

Constantinople

INGREDIENTS for 4-6 people

1/2 kg flour (all purpose)

1 teaspoon salt

1 packet yeast

1 teaspoon sugar

1 cup lukewarm water

10 pieces bacon

10 pieces cheese

3 sausages

DIRECTIONS

Pour the cup with the lukewarm water in a bowl and add salt, sugar, the yeast and the flour. Knead until the dough is soft.

Divide the dough into portions and roll a thin sheet.

Cut the sheets in pieces of 20x10cm dimensions and shape them like boats.

Preheat the oven to 200 degrees.

Bake the dough boats for about 15 minutes.

Remove them from the oven and place our ingredients (bacon, cheese and sausage pieces)inside the boat-like pastries; continue baking for 15 more minutes.Serve the peinirli warm.

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

On the 28^th of November the commemoration of the patron saints of the city "Five and Ten" Martyrs takes place. For about a month (from early November to early December) many cultural events of OPONGA in collaboration with the cultural associations contribute into giving a different color to the celebration.

Pickled Cabbage - Armia

Thracian

Ingredientsfor 4 people

1 large cabbage

coarse salt

water

1 large clay pot

some chickpeas

Directions

Slit the cabbage around the stem, deep enough to form a hole in the middle of it. Remove the heart and fill the gap with coarse salt.

Place the cabbagein a large clay potand add as much water as it takes to cover it.Shake the pot from time to time, in order to mix the salt and the water, and add the chickpeas.

Put some sort of weight on top of the cabbage to hold it in the water, so it won’t turn black, and leave the pot in a cool spot (it will turn bad if the environment is too warm). In about a month Armia will be ready.

When the cabbage is pickled, you can chop it finely to make a salad. Just sprinkle a little olive oil and paprika on top and serve.

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

Piroski

Pontian

INGREDIENTS for 4-6 people

1 cup lukewarm water
2 teaspoons salt
1/2 teaspoon oregano
1 packet dried yeast
4 cups flour
4-5 boiled potatoes, chopped
2 onions, chopped
4-5 teaspoons dill
frying oil

DIRECTIONS
Dissolve the yeast in the lukewarm water.Add the flour and salt and knead until the dough is soft. Leave the dough for 30 minutes to rise.

Then divide it in 100g balls.and roll each out with your fingers in thin sheets, using some oil.

Sauté the onions, potatoes and dill and add 1 tablespoon of salt and 1/2 a teaspoon of oregano.

Place some filling in each sheet and fold it. Deep fry the piroski over medium heat, turning them several times, until they get a brown color.

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