Ingredients:
1.5 kg leeks
1 medium onion, grated
1.5 cup of oil
1 cup tomato juice
2 tablespoon ketchup
3 carrots
Salt, pepper
Lemon juice
Instructions:
Saute the onion in oil, add the tomato, ketchup, salt, pepper and let it boil. Wash and cut the leeks into sticks or logs. Pour the leeks, the carrots and some water in the sauce. Let them simmer. Before serving, sprinkle with the lemon juice.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
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Saute onions in oil for 5 minutes. Then add the peppers cut into strips and let them saute. Then add the peeled and chopped tomatoes, salt, water, vinegar, pepper and garlic.Boil for 20 minutes.
1) Place the eggplant in a large bowl with salt and leave for half an hour to get the bitterness. Then wash and sauté lightly with oil.
2) Saute the onions, mushrooms and tomatoes. Pour a glass of water, salt, pepper and boil until you save all the juices.
According to the tradition, during the period of Turkish rule, the area of Porto Lagos belonged to a local bey. He sought the help of a hermit living there due to his ailing daughter. Once the hermit healed her, the bey wanted to express his gratitude and thus granted the area to the Holy Great Monastery of Vatopedi on Mount Athos. Another older tradition states that the Dependency of Saint Nicholas was consecrated by Patriarch Nectarios in the presence of the Byzantine Emperor Arcadius. After the emperor's shipwreck during his return from Rome, he emerged unharmed thanks to the intercession of the Virgin Mary. This event led him to express his gratitude to the Virgin Mary by dedicating the area to Theotokos.
