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Orzo with bay Leaves and Cumin

Ingredients:500 g. of barley2 bay leavesCumin2 onions3-4 cloves of garlic1/2 cup olive oilSalt 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. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Barley with Mushrooms by the Father Gedeon

Ingredients:700 g. of barley600-700 g. of mushrooms3-4 onions4 cups tomato juiceParsleyGarlic, oilSalt, pepper Instructions:Saute the onions and the mushrooms. Add the tomato sauce and water and let it boil until the mushrooms soften. Then, add the barley. Remove from fire when the liquids evaporate. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Pasta Screws with Wine by Elder Nektarios

Ingredients:1/2 kilo of pasta screws1 large onion1 green pepper1 red pepper1 yellow pepper3 tablespoons margarine or 1/2 a cup of oil1 milk cream or 1 cup evaporated milk with 1 1/2 tsp corn flour1 cup parmesan cheese1 even teaspoon smoked paprika (optional)½ cup white wine Instructions:Cut all the vegetables into thin rounds and sauté over low heat with margarine or oil, until peppers are soft and the onion gets "golden". Then, pour the wine and hold the pan with one hand. Flame the alcohol, so it will burn off by moving slowly the pan. Then, add the smoked paprika. Sprinkle the food with the milk cream. Boil the pasta in salted water. Pour all the mixture into the pot, where the cooked pasta is. Add the parmesan and stir. Tip: If you want to cook the food with less fat, instead of milk cream, put one cup of evaporated milk with a 1 1/2 tsp corn flour dissolved in it. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Spaghetti with Preserved Fish Roe by nun Pansemni

Ingredients:½ kilo spaghetti200 g. of preserved fish roe1 cup chopped onions3 cloves garlic2 cups tomato juice2 bay leaves3 tablespoons parsley3/4 cup olive oil1 teaspoon sugarSalt, pepper Instructions:Put the fish roe in lukewarm water for an hour to desalt. Saute in oil the onions and the garlic. When they wilt, add tomatoes, the fish roe, the bay leaves, salt, pepper, sugar and parsley. Boil until all the water evaporates. Then, boil the spaghetti. Serve them hot, with a little breadcrumbs and sauce on top. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Spaghetti with Tuna

Ingredients:½ kilo fresh tuna or 3 cans with tuna½ kilo spaghetti4 green peppers flask½ kilo of tomatoes2 onionsOlive oilSalt, pepper Instructions:In saucepan with salted water, cook the pasta. In another pan sauté the chopped onions and add the chopped peppers. Let them wither and add the tomatoes. Once the sauce thickens, add the crushed fish, salt and pepper. After it boils, serve with pasta. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Penne Pasta with Yogurt Sauce

Ingredients:500 gr. of penne pasta2 onions, chopped1/2 cup olive oil1 1/2 cup grated parmesan2 cups of yogurt1 teaspoon chopped parsley1 teaspoon cayenne pepper1 teaspoon paprika Instructions:In a deep skillet, sauté the onion in olive oil. Add the cayenne pepper, paprika and mix. Then add the yogurt and cheese and mix again. Sprinkle the chopped parsley and add the boiled penne pasta. Mix slightly and the food is ready to serve. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Red Pumpkin in the Oven by the Father Gabriel

Ingredients:2 kilos red pumpkin2-3 dry onions, sliced1 cup olive oilChopped mintFlourSaltPepperGrated cheese (optional) Instructions:Peel and chop the pumpkin into pieces. Salt and place in baking dish in layers: pumpkin-onion-pepper-mint and cheese. Repeat until you use all the ingredients. Over the dish pour oil and flour. Bake in moderate oven at 200 degrees, until all the water of the pumpkin is evaporated. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cauliflower with Apple and Orange Sauce

Ingredients:1 large cauliflower1 apple1 orange1 potato2 celery leavesSugarSaltOil3 carrots1 can tomato juice Instructions:Wash cauliflower and cut into large crests. Put in the tassel. Wash well the orange, cut into thin horizontal slices along with the skin and spread between cauliflowers. Cut celery and one carrot into slices and add them in the tassel. Prepare, in a bowl, the sauce. Put the tomato juice, the potatoes, the carrots, the apple, oil, salt and half a teaspoon of sugar in a blender. Pour the sauce on top of the cauliflowers and add water, under the height of the cauliflowers. Boil over low heat and stir the pot occasionally. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Frumenty

Ingredients:1 3/4 cup of trahanas1 cup feta cheese, crushed1/2 cup of oil1/2 cup milk1 tablespoon of vegetable butterPepper Instructions:Boil 3.5 cups of water along with milk, vegetable butter and oil. Add the trahanas little by little, while stirring. Once boiled, pour the cheese. Let the soup simmer for 10 minutes. Pour the pepper and remove the pot from the fire. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Mount Athos Tahini Soup

Ingredients:1 ½ cup of medium sized pasta (medium orzo)6 tablespoons of tahiniJuice of 1 lemonSaltWhite pepper8 cups of water15 celery or parsley leavesSome croutons for serving Instructions:Boil the orzo into enough water until it gets tender. Remove from heat. Put the tahini in a bowl and pour the lemon juice gradually, while stirring with a fork until the two ingredients are mixed well. Add water with a spoon and continue stirring until tahini is a bit dissolved. Then, add a small amount of the warm broth of the soup into the tahini, while you are mixing constantly. When it gets dissolved enough, mix the dissolved tahini with the warm soup and sprinkle with black pepper. Serve the tahini soup with croutons and some celery or parsley leaves. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Mushroom Soup

Ingredients:600 g. fresh mushrooms or a big tin of mushrooms1 bunch of chopped spring onions2 spoons of chopped dill1 medium chopped lettuceSome raw chopped spinach (optional)Juice of 2 lemons4 cups of water4 spoons of tahini1 cup of oil, salt Instructions:Cut the mushrooms in two if they are large, wash them or drain them if we use mushrooms from a tin. Put them in a pan with oil and sauté them well until they get all their water out. Then, add some spinach and lettuce, if we like, as well as the onions and mix them well. Pour the water and some salt and let them boil. Just before they are totally boiled, add the dill. Stir and remove from heat. Put the pan aside to cool. Put the tahini in a bowl. Pour slowly the lemon juice into the bowl with the tahini and whisk or use the blender. Continue whipping and add some of the soup’s broth. When the tahini gets white, put it into the pan. Stir well and serve. If you want to reheat the soup, do that over low heat as the tahini may fall apart. Alternatively, you can use an egg instead of the tahini. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Magiritsa Soup with Tahini and Oregano

Ingredients:1 can with mushrooms½ teaspoon oregano½ teaspoon parsley6 lettuce leavesHalf a bunch of dill1 cup rice2 tablespoons tahini½ teaspoon of sweet red pepper1 bunch spring onions1 large onion1-2 vegetable cubes8 cups water1 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. Find here: Cookbooks and Pastry books for Monastic Gastronomy