Tanomenos sorvas

Pontian

Ingredients for 4 people

250g.korkoto* from either wheat or barley

500g.paskitan**

60g.cow butter

2 glasses of water

Mint

salt

Directions

Boil the korkoto in water for 20 minutes.Dilute the paskitan by adding the broth from the boiled korkoto slowly while stirring until the mixture is thick; add salt. Pour the mixture gradually in the korkoto, stirring constantly.Burn the butter with mint, add to the pot and serve.

* Korkoto: broken wheat

** Paskitan: pontian yogurt

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

Tsamour

Pontian

 Ingredients for 2 people

2 slices of stale bread

1 onion

4 eggs

olive oil

salt

black pepper

Directions

Cube the stale bread into large pieces.

Preheat the olive oil in a pan and sauté the onion; add the bread and roast the mix.Beat the 4 eggs and pour them over the bread pieces.

Sprinkle with salt and pepper.Serve the dish while it’s hot.

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

Tsilmpir

Cappadocia

Ingredients for 2 people

3 eggs

1 cow strained yogurt

2 tablespoons fresh butter

parsley leaves

1 garlic clove

salt

paprika

Directions

Spread the yogurt on a plate.Fry all three eggs together and place them on the yogurt.

Mince the garlic and sprinkle it over the eggs; burn the butter and pour it around the eggs.

Sprinkle with paprika, parsley, a little salt and serve.

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

A number of agricultural labors that are performed over centuries in the Greek countryside, are reborn in the Bairi Estate. Here, you can watch and taste the cycle of bread starting from the plowing, the sowing, the harrowing, the winnowing, the storing up to the baking in a traditional oven.

Other programs:

• Animals and labor
• Bees and honey
• Getting to know the forest

The property is located near Kilkis, by the forest, and it is open to visits from schools, associations and individuals.

In the western part of the prefecture of Kilkis, 2 km north of Axioupoli a visitable farm was created, surrounded by Mediterranean vegetation, overlooking the river Axios. A series of labors that are performed over centuries in the Greek countryside are reborn here and you have the opportunity to watch the process.

The access to the property is easy. The area is safe for children, fenced and clean. There are facilities to accommodate students during their visit to the farm. The animals are in excellent condition and are monitored by a veterinarian.

The programs include:

• The cycle of bread
• Animals and labor
• Bees and honey
• Getting to know the forest

Operating period: CONTINUOUS

Location: AXIOUPOLI

Phone: 2343031363, 6974456252

e-mail: info@toktimastobairi.gr

url: http://www.toktimastobairi.gr