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Kilkis

Kilkis (6)

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Suggestions

Suggestions (5)

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Agrotourism

Agrotourism (25)

The rural life and its activities, the variety of local products, the traditional cuisine, the observation of the rich ecosystem of the region and even the adventure sports or the rejuvenating walks in nature await the friends of agrotourism. In the region of Kilkis, the visitor has the opportunity to explore the rural areas, the local products, the cultural elements and the original characteristics of this area, in respect to the environment and the tradition.

One can experience the customs through the multitude of cultural and folk events that are held throughout the year in the entire region of Kilkis, such as the celebrations in various towns on St. John’s Day. On January 8 the custom of "Mpampo" revives in Aspros, in Kalindria, in Terpyllos etc, when women impose absolute power for this one day. Honored person is the midwife ("mpampo”) of the village, and the finale of the celebration is a feast accompanied with traditional dances and songs.

The visitors can also enjoy the traditional cuisine and wines of exceptional quality, such as the wonderful wines with Designation of Origin of Superior Quality "Goumenissa". One can also taste the famous grappa and tsipouro, fine cheeses, delicious local meat, sausages with leek, huntings, pies, traditional sweets, pure honey, pontian cheeses and pasta in Ragian in Kilkis and Vathi, and a plethora of delicious products and traditional dishes of Pontians, Stenimachites and Anatolikoromyliotes.

To enjoy the taste of carp in the fish restaurants of Doirani, while in the local cooperatives the women put all their creativity into their products. In the homes, every season, traditional flavors and aromas beautify the atmosphere. The prefecture of Kilkis is justly proud of its rich culinary activity. Here, each family prepares pickles throughout the year, while local and delicious original recipes give their taste to every festive day of the year.

At Kilkis, one can find amazing farm houses where there is the opportunity to get acquainted with agricultural activities, enjoy homemade traditional cuisine and the everyday life of the residents in a beautiful natural environment. This way, one can come in contact with the nature and outdoor activities, in which one may be involved, be entertained and feel the joy of touring, learning and discovering.

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Gastronomy

Gastronomy (71)

The local cuisine, as well as the entire prefecture, is intensely multicultural. The Greek diaspora is concentrated on the table with all its features! In the homes, every season, traditional flavors and aromas beautify the atmosphere. The prefecture of Kilkis is justly proud of its rich culinary activity. Here, each family prepares pickles throughout the year, while local and delicious original recipes give their taste to every festive day of the year.

King of all ... the Pontian cuisine! Here, the famous pontian cheeses and pasta "Ragian" are produced in the village of Vathi, in an amazing, visitable production facility. Fine dairies, such as the cheese Doirani, dairies from Koukakis, Lykas and Kolios are also produced in this region. Parparas produces homemade pickles. Goumenissa is the center of the wine production with OPAP wines from the varieties Ksinomavro and Negoska. Wineries made with care, like Boutari and Aidarini, small wine museums, real gems, such as the Eftichides and Tatsis, traditional cauldrons like Archontakia, exceptional units with organically grown vines like Akrothea winery, but also new, modern and well-equipped ones like Hatzivaritis, are all waiting to guide you and accompany you to the wine roads, with aromas of grappa and tsipouro.

In this region you will try traditional dishes and sweet preserves in Filiria, in the home of Mr. Alekos, in Gerakona, in the corner of Mr. Vassilis with the genuine honey and in Fanos, in the traditional oven of Costas you will taste homemade bread and pasta made from traditional organic cultivation and stone-crushed cereals. From the taverns in Kroussia to the restaurants in Kilkis and from Livadia in Paiko to the scenic Kastaneri and the lush Kotza Ntere, exquisite meats from local free-range animals promise you unforgettable culinary delights. Fresh fish at Doirani, cooked in every way, supplements the list for the lovers of "Well Living".

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Information

Information (53)

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Excursion Suggestions

Excursion Suggestions (8)

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Recreation

Recreation (105)

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Nature

Nature (25)

Blessed with a particularly rich and diverse natural environment, the prefecture of Kilkis is ideal for excursions and naturalistic trips from the nearby Thessaloniki for those who seek a beautiful and peaceful destination for their vacation.

It features beautiful landscapes with rivers and lakes and idyllic mountain paths, which can delight the simple hikers and the demanding mountaineers equally.

From the only cave in the hill of St. George, which is one of the most remarkable caves of Greece (and ideal for cave-therapy) to the monument of Nature "Hilia Dentra" in Lake Doirani or the Lake Pikrolimni which has medicinal properties, as well as many other natural sites, the visitor will be impressed and calmed.

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Culture

Culture (68)

At Kilkis, trails of culture lead the visitor to significant archaeological sites, folklore museums with wonderful exhibits of folk tradition and refugee chests filled with memories, uniquely preserved buildings and traditional houses, countless churches and chapels, many of which date back centuries, along with historical monuments that remind us of the important role that Kilkis and its surrounding villages have played in Greek history. The past and its long history are etched across this region and are spurting from every place like water.

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Markets

Markets (1)

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Weather

Weather (0)

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Map

Map (0)

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Lachanontolmades (stuffed cabbage leaves)

Lachanontolmades (stuffed cabbage leaves)

Macedonian

Ingredients for 4-6 people

1 small cabbage

500g minced pork

1 & 1/2 cups rice (carolina variety)

2 onions

some parsley leaves

1 small cup olive oil

1 tablespoon salt

1/2 teaspoon black pepper

2 eggs

juice of one lemon

Directions

Remove the heart of the cabbage and dip it in hot water for 10 minutes.After draining the water, separate the leaves, remove the stems and cut each leave into halves.Grate the onions and sauté in olive oil along with the minced meat.After 5-8 minutes add the chopped parsley, salt, pepper, the rice and some water and let it absorb the liquid.

Put a tablespoon of the above mixture on each cabbage leaf and wrap tightly.

Place some of the thicker cabbage leaves at the bottom of the pot and place the wrapped ones over them in a scattered manner (not in any particular order).

Pour water or meat broth in the pot, enough to cover up all the wrapped cabbage leaves; add olive oil, salt and place a plate upside down on top of them, so that they won’t unfold while boiling.Boil for 3/4 of an hour over medium heat.

Prepare the lemon sauce by beating the eggs and slowly adding the lemon juice and some liquid from the pot; stir and pour over the lachanontolmades.

 

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

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Sharmades with black cabbage

Sharmades with black cabbage*

Pontian

Ingredients for 4-6 people

1 kg of leaves of black cabbage,

3/4 cup rice (carolina variety)

1/2 kg minced meat

2 onions

parsley

1 tomato

salt & pepper

1 cup olive oil

Directions 

Blanch the cabbage leaves and drain well. Knead the minced meat in a bowl with rice, chopped onions, parsley, half of the olive oil, salt, pepper and grated tomato.

Take one cabbage leave, put some of the filling in it, cover the edges of the leave so that it embraces the filling and roll.Place the leave stems at the bottom of a pot and put the sarmades (the rolled cabbage leaves with filling) on the top, in layers.

Pour 1 cup of olive oil and 2 cups of water in the pot.Cover with a plate and let it boil for about an hour on medium heat.

* Black cabbage: pontian green cabbage

 

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

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Fish in ntavas

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

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Baked trout

Baked trout

Macedonian

Ingredients for 2 people

Two trouts

5 tablespoons butter

4 potatoes

salt

pepper

oregano

lemon slices

Directions

Remove the scales and the guts of the fish.Rinse under cold water and add salt.Slice the potatoes and place them on a buttered cooking pan.

Sprinkle the trouts with a little oregano inside their belly and add them to the pan with the potatoes, along with some water.

Melt the butter and pour it over the rest of the ingredients.Bake in a preheated oven at 180 degrees for 45 minutes.Just before our dish is ready, place the lemon slices on top of the trout.

 

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

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Hapsopilafo

Hapsopilafo

Pontian

Ingredients for 4 people

 

  • 1/2 kg fresh anchovies
  • 1 cup rice
  • 1 onion
  • 1/2 cup oil
  • 1/2 bunch parsley
  • salt & pepper
  • 2 cups water

Directions

Clean the anchovies; remove the heads and central bones. Rinse them thoroughly under cold water and let them drain.
Sauté the onion, add the rice, water, salt and pepper. When the rice is half-boiled add the “hapsia” (anchovies) and let it simmer until all the water is absorbed.
Sprinkle with parsley and serve.

 

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

 

 

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Hapsia

Hapsia

Pontian

Ingredients for 4 people

1 kg anchovies

2 cups cornmeal

1-2 leeks or green onions

olive oil

salt & pepper

Directions

Clean the anchovies; remove the heads and central bones. Open them in half, rinse them thoroughly under cold water, let them drain and add salt.Knead the flour with a bit of warm water, salt and the chopped leeks or onions.Spread the dough on a greased baking pan and place the anchovies on it.Pour the olive oil on top and bake for 15 minutes at 180 degrees until they turn golden.

 

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

 

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Fish from Doirani (Goulianos/Sheatfish)

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

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Imam Baildi

Imam Baildi

Thracian

Ingredients for 4 people

4 medium eggplants

4 white onions

2 large tomatoes

1/2 bunch of parsley

3 garlic cloves

1 cup olive oil

1 teaspoon sugar

1/4 teaspoon nutmeg

salt & pepper

Directions


Rinse the vegetables thoroughly. Carve the eggplants lengthwise, make a small incision and carefully remove their flesh. Chop the onions vertically in thin strips, peel the tomatoes and chop them in very small pieces, finely chop the parsley and garlic as well. Place all the ingredients in a bowl along with the salt, pepper, sugar and nutmeg and mix well. Sauté all the ingredients for 10 minutes in half of the olive oil and then set them aside.
Arrange the eggplants in a saucepan and sauté in the remaining oil for 5 minutes.Turn the eggplants belly up and fill them with all sautéed ingredients.
Pour enough water to barely cover the eggplants and boil them, over high heat initially and then at medium heat for 30 minutes.

 

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

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Kinteata

Kinteata

Pontian

Ingredients for 2 people

1 bunch of nettles

5-6 mint leaves

4 tablespoons flour

some salt

some pepper

garlic

olive oil

Directions

We gather the nettles from a field or buy from the farmers' market.Clean and rinse them thoroughly and then blanch them in boiling water.Then, put the blanched nettles in a blender with some water and whisk the ingredients together by adding 4 tablespoons of flour gradually.Pour the puree into a saucepan and leave it on the stove to set, adding some salt, pepper andtheolive oil.Serve with a sprinkle of minced garlic and mint.

 

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

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Black Cabbage with Beans

Black Cabbage with Beans

Pontian

Ingredients for 4-6 people

500gwhite or red beans

1 tomato

1 onion

1 bunch black cabbage

1 cup olive oil

2 tablespoons corn flour

1 teaspoon paprika

salt

Directions


Rinse the beans under cold water and soak them in water overnight. The next day boil the beans in the same water where they were soaked until they are tender.Drain the beans and keep a couple of glasses of their broth.

Finely chop the cabbage, onion and tomato.Sauté the onion with some olive oil and paprika.

Boil the beans in their broth with the cabbage, salt and the tomato. Dissolve two tablespoons of flour in some broth and pour it in the pot.Simmer until the ingredients are well combined and add the olive oil with onion and paprika; leave the pot on the stove for a while longer and then remove.

 

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

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