Ingredients:
1.5 cup corn oil
1.5 kg. potatoes, medium size
1.5 cup grated cracker
Salt
Instructions:
Peel the potatoes, cut them in half and place them in a pan, so that the flat side touches the pan. Take sharp knife and carve crosswise from top to bottom each potato. Sprinkle with corn oil, salt and grated nut and bake in a moderate oven until they become soft.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
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Peel potatoes and cut them-like the moussaka-thin slices and spread in the pan.Use sesame oil which add in the potatoes to the pan, along with dry chopped onion, oregano, green pepper and a little mustard. Put them all together and mix well.
Peel the potatoes and cut them into pieces. Saute the onions in oil and add the broth, potatoes, garlic and mustard. Simmer until potatoes become tender, blanketing the pan for 20 minutes. Add spinach and salt and leave for a few minutes, simmering until wilted.
In this article you will read about the symbolism of various objects in Byzantine Iconography, such as the cross and the Church held by the Saints, the open palms, the Gospel, the scrolls, the rod, medical objects, as well as the choices of colors. Orthodox hagiography reveals to Christians the unearthly, which transcends the boundaries of our physical world. It functions as a way of communication and seeks to highlight the new world that will come with the Kingdom of God. This can be expressed through the icons of the Saints, where characteristics such as schematization, simplicity and differentiation prevail.
