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Semolina Halva

Ingredients:2 cups of semolina1 cup of oil2.5 cups of sugar4 cups of water½ cup of raisins1 cinnamon stick1 Peel of lemon or orange Instructions:In a wide pot, heat the oil and sauté the semolina until it gets browned. Remove the pot from the stovetop and cover it with a wet towel. Prepare the syrup: boil the water with the sugar, the cinnamon and the peels until it is curdy enough. Remove the cinnamon stick and the peel and pour the syrup in the pot. Mix continuously by using a wooden ladle, in low temperature, until the halva is curdy enough. Serve it in bowls or in a cake tin. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Roasted Quinces

Ingredients:5 regular quinces1 kilo of sugar½ wine glass of cognacCinnamon Instructions:Peel the quinces, cut them in two and remove their seeds. Spread them in a baking pan. Dilute the sugar in a little water, add the cognac and half tablespoon of cinnamon. Pour the mixture in the baking pan with the quinces. Bake in 100 degrees, until they soften. Serve the quinces in a platter and sprinkle with cinnamon. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Avocado with Rice

Ingredients:1/2 kilo yellow rice1 folder with various vegetables and frozen peasDill or other herb of your choice1-2 ripe avocados1 cup black-eyed beans (optional) Ingredients:Boil the rice with vegetables and salt. Strain them and rinse with warm or cold water. Peel avocado and cut into cubes. Then, mix with rice. The food is ready. If you like, you can add a few black-eyed beans. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Soyballs (Soytzoukakia)

Ingredients:1 cup minced soy4-5 eggplants1-2 fresh peppers1 cup tomato paste2-3 medium onions1 bunch of parsley1 tablespoon vegetable butterSome fasting cheeseHalf a cup of breadcrumbsOil, salt, pepper Instructions:Peel the eggplants and wash them. Cut them into slices of one centimeter thick and fry or bake them. Let 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. Pour the soy. When soy is ready, pour the breadcrumbs and a little fasting cheese. Mix all the ingredients well. Take an appropriate amount of the mixture, place it on the slices of eggplant and roll. Place them in the pan and pour on every soyball the sauce that you kept earlier. Bake in a moderate oven for one hour. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Kadayif

Ingredients:1 kilo kadayif1/2 kilo grated walnuts kernels1/2 kilo of grated almonds kernels2-3 breadcrumbs1 cup of sugar2 grated nutmeg7 egg whites100 g. hazelnut crumbs (optional)Some cinnamon powder1/2 pound butter For the syrup:2 cup of honey6 cup of sugar5 cup of waterCinnamon stickJuice of two lemons Instructions:Beat the egg meringue and mix all ingredients in this. Then hackle the kadayif, wrap with some stuffing and place them in a pan with butter. Then, sprinkle with a little water, blanch with hot butter and bake in a moderate oven from 1/2 hour to 3/4 only to get browned (use parchment paper, if needed). When they are cool, drizzle with the hot syrup, that you already have boiled and cover them. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Honey Cheese Pie

Ingredients:4-5 thick sheets of doughHoney, slightly diluted with a little lukewarm waterMelted butter for the fryingCinnamon (powder)Feta cheese, cut in pieces of 0.8 x 0.5 x 0.1, which must be unsalted well from the previous night or cream cheese or unsalted soft cheese or whichever unsalted cheese you may prefer. Instructions:Cut the sheets two or three times bigger than the cheese and wrap the cheese in them. Fry them in the butter until they get well browned. Get them off the pan, garnish and sprinkle them with honey and cinnamon. It can also be made of kataifi sheets, in the oven. In this case, spread half of the kataifi sheets on a buttered baking pan. Then, spread the cheese on it and cover the whole surface carefully. Push it well and sprinkle it with water and hot butter. When it is browned enough, sprinkle it with diluted honey or syrup. The honey or the syrup should be cold. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cake with Oil or Tahini

Ingredients:5 cups of rising flour2 ½ cups of orange juice¾ cup of cognac1 spoonful of bicarbonate soda1 ½ cup of smashed walnuts½ cup of smashed almonds1 teacup of oil or a cup of tahini1 spoonful of ground cinnamon and carnationLemon peelsOrange peels1 cup of raisins2 ½ cups of sugar Instructions:Mix all the ingredients well, except for the raisins, to make a curdy dough. If the tahini is too curdy, dilute it with the lemon juice. Also, dilute the bicarbonate soda in the cognac. Finally, wash and dry the raisins, cover them with flour them and add them in the dough last. This happens so that the raisins won’t stand at the bottom of the dough. Oil and flour a baking pan. Put the dough in it. Spread the dough in the baking pan, so that it will be 2-3 cm thick, in order to be baked correctly. Bake it in medium temperature until it is well strained over an hour. If it is browned, cover it with grease proof paper, so that it won’t get burnt. If you stick a knife sideways and it comes out clean, then the cake is ready. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Thiples - Diples - Traditional Sweet with Honey

Ingredients:6 eggs2 cups of oil2 cups of brown lye2 cups of brandySoft flour or farina-up (as much as it takes to become tight)Oil, salt For the syrup:2 teacups honey2 teacups sugar2 teacups waterCinnamon stick For sprinkling:2/3 cup of grated walnuts1/3 cup of grated almondsGrated cinnamonRoasted and crushed sesame seeds Instructions:Knead the ingredients and let the dough rest for about half an hour. Knead the dough into thick phyllos of 2 millimeters and cut strips with the specific wheel to 15 cm long and 4-5 cm wide. Pour oil in the fryer. With the dough, create bows, by pushing the dough in the middle. Pour the bows in the fryer, as soon as oil is hot enough. Pour as many bows as they all need to be covered in the oil. Meanwhile, you need to prepare the syrup with honey, sugar, water and cinnamon stick. When they boil, remove the foams and when it is clean, let it simmer. With a slotted spoon drain and put the bows on the platter. There, sprinkle with the walnuts and the almonds that you have already shuffled along with sesame grind and the cinnamon powder. Notes: Thiples can be made in many designs, depending on your imagination. The lye is done with pure ash. Boil as much as you want for a while, let it settle for 24 hours and take the water with caution! Find here: Cookbooks and Pastry books for Monastic Gastronomy

Briam

Ingredients:400 g. eggplants400 g. zucchini400 g. potatoes2 onions, chopped4 cloves of garlic, chopped4 peppers1 tablespoon of tomato paste1 tablespoon chopped parsley1 cup olive oilSalt, pepper Instructions:Cut into rounds all the vegetables. Saute the onions and garlic in the olive oil. Add the tomato paste dissolved in a little water, the parsley, salt and pepper. Spread the vegetables in the roasting pan, drizzle with the sauce and mix well. Spread them evenly again and bake in the oven in high temperature, until they are left with their oil. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Stuffed Vine Leaves (Dolmadakia)

Ingredients:1.5 kg vine leaves3.5 cups of rice1 cup olive oil1 large onion, chopped1 tablespoon chopped parsley1 tablespoon chopped dill½ tablespoon mint, chopped½ wineglass of lemonSalt, pepper Instructions:Scald the vine leaves and strain. Mix all the ingredients except for the lemon. Put a little stuffing aside in each vine leave and wrap them. Place them into a wide pot. Add the lemon juice, water, as much as to be half covered and half a cup of olive oil. Boil over medium heat until they are left only with their oil. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Potatoes in Oven with Mushrooms or Weeds

Ingredients:1 kg. potatoes6 cloves of garlic½ pound mushrooms or wild leeks1 tablespoon butter1.5 tablespoon salt1.5 cup olive oilWineglass 1 lemonSalt, pepper Instructions:Peel and cut the potatoes into wedges. Wash the wild leeks and cut them in thick slices 3-4 cm (If you have mushrooms cut thin slices). Cut the garlic in thin slices. Stir all the ingredients in a baking pan and carefully add water, just enough to cover the potatoes. Put the pan in the oven (200 degrees) and let it until the potatoes be golden brown. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Artichokes with Beans or Peas

Ingredients:10 artichokes½ kilo beans or fresh peas1 bunch dill, chopped2 onions, chopped4 cloves garlic, chopped1 cup olive oilSalt, pepper1 wineglass lemon juice Instructions:Peel the artichokes by removing the outermost leaves and pour them into bowl with water and lemon juice, so they will not get black. Saute the onion and the garlic in olive oil. Pour the beans or peas and stir gently two to three times. Add 1.5 cups water and the artichokes. Then, add the dill, salt and pepper. Cook over high heat until the oil is the only left. Before you remove it from heat, add the lemon juice. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.