Ingredients:
1 kilo fresh cod
Stale bread without its crust
1 mashed onion
1 large tomato,
1 tablespoon of oregano
Dill, salt, black pepper
Instructions:
Soak the bread. Remove any bones and skin from the cod and cut it in pieces. Mash it with the soaked bread, the onion, the tomato and the herbs. Roll the balls in flour and fry them.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
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Cut into rounds all vegetables. Saute the onions and garlic in the olive oil. Add the tomato paste dissolved in a little water, parsley, salt and pepper. Spread the vegetables in the roasting pan, drizzle with the sauce and mix well.
Peel the eggplant and wash. Cut the slices one centimeter thick and fry or bake them and leave them in a colander to drain, while preparing the sauce. Saute in oil the chopped onions, add the tomato, parsley, chopped peppers, salt, pepper and boil with a little water. Add the butter and after a boil, remove a little sauce and keep it separately.
The Dionysios Monastery was built in the 14th century and its founder was Saint Dionysios from Korysos in Kastoria. The construction of the monastery was a laborious process for Dionysios, as there were no financial resources and means for building. In the effort of Dionysios, a great supporter and sponsor was Alexios III Komnenos, Emperor of Trebizond, motivated also by the Metropolitan of the city Theodosios, who was a fellow brother of Dionysios. Donations to the Monastery were later continued by the Emperors Palaiologos, as well as by many leaders of Moldavia. Saint Dionysios completed the construction of the Monastery in 1380 and gave it his name.
