Ingredients:
1 can with mushrooms
½ teaspoon oregano
½ teaspoon parsley
6 lettuce leaves
Half a bunch of dill
1 cup rice
2 tablespoons tahini
½ teaspoon of sweet red pepper
1 bunch spring onions
1 large onion
1-2 vegetable cubes
8 cups water
1 lemon
Instructions:
Put in the kettle the mushrooms, the onion, cut into large slices, one cup of water, oregano and pepper, to get a boil. Then, add the remaining water and when it boils, add the rice and all the rest materials, along with vegetable cubes. Close the kettle and let it boil. Ten minutes after the valve gets up, the food is ready. Open the kettle and add the dill and the parsley. Mix tahini with lemon and a little water, until it becomes mush. Take small quantities from the mixture and add it in the soup, while you are stirring that. Do not put the kettle on fire again, unless you want to rewarm it.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
