Ingredients:
1 kilo potatoes
3-4 tablespoons butter or margarine
4-5 tablespoons onion, chopped
Instructions:
Boil the potatoes and peel them after they get cold. Cut them into thin slices. Put the butter and onions in a pan and place it on fire. Shake the pan constantly, until the onion gets a deep vibrant color. Add the salted potatoes and stir. Let them simmer for 10-15 minutes.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
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We scald the vine leaves and strain. Mix all the ingredients except the lemon. Wrap the vine leaves, putting a little stuffing aside in each vine leave , and poured into wide pot.
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.
Take away from me, O Virgin, the fetters of sin,
of my lusts and other transgressions:
the terrible carelessness and the overcaring,
the evil curiosity and the talkativeness,
the useless incontinence and the haughtiness,
the negligence, the drunkenness and the lack of mercy,
the bad desires, the terrible impurity,
the extravagance, the darkness,
the great insensitivity.
