Pirpirim
Pontian
Ingredientsfor 2 people
1 bunch purslane
1 small cup olive oil
2 garlic cloves
2 tablespoons vinegar
salt
Directions
Rinse the purslane under cold water and remove any other greens (if any).
Then boil in hot water for a few minutes. Mince the garlic.Place the purslane in a bowl and add olive oil, salt, vinegar and sprinkle with the garlic.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Poached Eggs with garlic
Eastern Rumelia
Ingredients for 2 people
4 eggs
2 garlic cloves
2 tablespoons butter
paprika
1 cup water
salt
Directions
Boil the water and add the one clove of garlic, chopped.Break the eggs and place each one separately into a small coffee cup (to get a proper shape); place each egg carefully, so the yolk remains intact, into the boiling water. Once the eggs are boiled, remove them from the water and place them in a plate. Melt the butter and pour it over the eggs, add salt, paprika and the second clove of garlic chopped.
Serve the poached eggs warm.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Polykastrina are organized every year in the period from 12-24 June in the celebration of the Holy Spirit; the cultural events include cultural dance performances, theater plays, concerts, exhibitions etc.
Pork with leek & celery
Macedonian
Ingredients for 4-6 people
1 kg pork (the shoulder)
1 cup olive oil
1 kg leeks
1 bunch celery without the root
2 onions
2 eggs
1 lemon
1 tablespoon flour
Directions
Rinse and cut the meat into servings and strain it well.Chop the onions and sauté them along with the meat until it forms a crust; add enough water to cover the meat and boil for 45 minutes.
Chop the celery and leeks into large chunks and place them in hot water for a few minutes before adding them to the pot with the meat.Let the food boil for half an hour over medium heat. Beat the eggs while slowly adding the lemon juice with the flour and some broth. Stir and pour lemon sauce over the dish.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Pork with pickled cabbage
Eastern Romelia
Ingredients for 4 people
1kg pork in servings
1 large onion
1 tablespoon paprika
1 small cup olive oil
2 glasses of water
½ kg picked cabbage
cayenne pepper
1 tablespoon flour
1 grated carrot
Directions
Rinse the meat thoroughly under cold water.Pour the olive oil in a pot, add the meat and the grated onion and sauté until there is a crust on the meat and the onion is golden.Sprinkle with salt and paprika, add the water and cook over medium heat for an hour.
Rinse the pickled cabbage and chop in small pieces.Place the cabbage, along with the grated carrot and a spoonful of flour, in the pot and let them boil for about half an hour on medium heat.The dish does not need much stirring.Add the cayenne pepper just before you remove it from the stove.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Potato salad
Ingredientsfor 2-3 people
5 potatoes
2 small onions
some parsley leaves
some dill leaves
1 red pepper
salt
pepper
oregano
oil
lemon juice
Directions
Wash the potatoes thoroughly and boil them until they can be pierces easily with a fork.Let them cool and peel off the skin.Cut them into cubes.Place the potatoes in bowl and add the chopped onions, dill, parsley and red pepper.Add salt, pepper, lemon juice and olive oil.Stir gently and serve the dish.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
Three-day cultural events, theatrical performances and traditional dances.
Red peppers with cheese
Macedonian
Ingredientsfor 3 people
5 large red peppers
¼ kg feta cheese
olive oil
paprika
4-5 parsley leaves
1 garlic clove
vinegar
salt
Directions
Bake the peppers in the oven at 240 degrees on both sides.Let them cool and then peel their skin, cut out the stems of each pepper and remove the seeds.
Mix the feta cheese with paprika, garlic and parsley.
Stuff the peppers with the feta filling and bake for 10 minutes on the grill.
Then carve them vertically and serve them with a sprinkle of olive oil and vinegar.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
19th of May: Commemoration of the Genocide of the Greeks of Pontos in Nea Santa.
Almost every year since 1995, the Association of Pontians of Nea Santa organizes commemorations of the Genocide of the Greeks in Anatolia during the period 1916-1923. The remembrance events for the 353.000 victims of Turkish atrocities committed in Nea Santa take place in the Church of Metamorphosis of our Savior and Captain Euclides’ park and include speeches by notable people.
Retseli
Macedonian
Ingredients for 4 people
30 ripe figs
1kg sugar
2 glasses water
150ghoney
vanilla
juice of 1/2 lemon.
Directions
Remove the stems from the figs and boil them in water for 7 minutes.
Rinse them thoroughly under cold water and drain them gently with your hands.Dissolve the sugar and the honey in water and boil the syrup.Once it thickens, place the figs in the syrup.
Continue to boil, skimming the top layer, until it starts forming large bubbles; then, remove from the stove and add the vanilla and the lemon juice.Leave the preserve for one day and if it isn’t thick enough, boil it again for another 10 minutes.
Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer
