Ingredients:
500 g. of barley
2 bay leaves
Cumin
2 onions
3-4 cloves of garlic
1/2 cup olive oil
Salt
Instructions:
Saute onion and garlic in oil. Fill the pan with water until the middle, add salt, cumin, bay leaves and let it boil. After it boils, add the barley. Let it boil until the liquids evaporate.
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Wine, as a blessed commodity, plays a predominant role in the life of the Athonite monasteries. The founder of the monastic state of Mount Athos, Saint Athanasius the Athonite, decreed that each monastery should have its own vineyards. Thus, since the 10th century, the founders of the monasteries, recognizing the value of wine, have numerous vineyards in their monastic properties. On Mount Athos, there were no large areas for grain, due to the geographical difficulty and the wildness of the place. However, the microclimate of Mount Athos as well as its special vineyards, are key factors for a distinct wine production, unique throughout the Balkan Peninsula and the Northern Aegean. Even today, a number of monks from each monastery are in charge of the cultivation of vineyards and the production of wine.
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