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Athonite Fish Soup

Ingredients:1 kilo of several fish suitable for boiling2 onions1 bunch of celery4 carrots2 red peppers1 bunch of chopped dill4 potatoes¼ cup of oil½ cup of riceSalt, pepper Instructions:Clean and wash the fish and vegetables. Boil the fish and the vegetables in 1.5 liter of water, except for the dill. As soon as they are well boiled, take all the vegetables and mix them in a blender, except for the peppers, which must be thrown away. Strain the fish and put the broth in a pot. Add the oil, the dill the salt and the pureed vegetables. Let them all boil together and then add the rice and mix them for about 10 minutes. Get the pot off the stovetop and add a little bit of lemon and pepper. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Sesame Pie

Ingredients:1 kilo of sesame1 kilo of phyllo3 tea cups of smashed nuts1 tea cup of sugarCinnamonCloves in powder½ tea cup of oilCorn oil (to spread on the phyllos) For the syrup:6 glasses of sugar8 glasses of water Instructions:Wash, sauté and smash the sesame. Add the nuts, the sugar and the cloves. Lay 7-8 phyllos, while you sprinkle corn oil on them. Then, start spreading the mixture of sesame and the rest phyllos successively. Finally, put some phyllos at the top of the pie, without any mixture in between. As soon as you finish this procedure, heat ½ cup of oil and pour it on the pie. Bake the pie for an hour in medium heat. As soon as the pie is cold, boil the syrup for 8 minutes and pour it on the pie. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Chocolate Crunch (Kormos)

Ingredients:250 g. of vegetable butter100 g. of caster sugar100 g. of cocoa200 g. biscuits1 water glass of smashed and roasted walnuts½ water glass of brandy Instructions:Mix the butter with the sugar for 5 minutes, add the chocolate and mix the mixture well. Smash the biscuits in small pieces and sprinkle them with brandy. Add the biscuits with the walnuts in the butter mixture. Mix all the ingredients very well. Shape the mixture in a roll about 5 cm in width, cover it with silver foil and put it in the fridge to freeze. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Currant Bread

Ingredients:3 glasses of orange juice3 glasses of sugar2 glasses of oil3 tea spoons of bicarbonate soda1 tea spoon of cloves in powder2 tea spoons of cinnamonFlourPeel of a lemon½ kilo of blonde raisins1 sachet of vanilla1.5 tea spoon of baking powder Instructions:Dilute the sugar in the oil and pour the orange juice, in which you have already diluted the bicarbonate soda. Then, add the rest of the ingredients. Finally, add the floured raisins. Bake the currant bread in a medium temperature for 45 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Rice Pudding with Tahini

Ingredients:1 small cup of rice suitable for soup1 liter of water3 spoonfuls of corn flour1 small cup of waterPeels of two lemons2 spoonfuls of tahini½ small cup of water2 small cups of sugar Instructions:In a pot, boil the rice in 1 liter of water in a low temperature. Dilute the corn flour in a small cup of water and add it in the boiled rice. Also, add the lemon peels, the tahini which has already been diluted in ½ cup of water, the lukewarm water and the sugar. Mix it continuously. As soon as the cream is curdy enough, serve it in bowls and garnish it with cinnamon. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Tahini Salad

Ingredients:1 glass of tahini15 spoonfuls of hot waterLemon juice2-3 melted cloves of garlicSaltChopped parsley Instructions:Mix the tahini with the water until it is diluted. Add the garlic and the salt. Pour the lemon juice slowly by mixing continuously. Serve the tahini salad with chopped parsley. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Split Peas

Ingredients:500 g. of split peas1.5 liter of water1 onion2 potatoes2 peppersSalt1 tea cup of olive oil4-5 fresh chopped onions1 bunch of chopped dill or oreganoSome lemon juice Instructions:Put in the pressure cooker the split peas, the water, the chopped onion, the potatoes, the chopped peppers and salt. As soon as they are boiled, mash the mixture by using a blender. Serve the food and sprinkle it with the fresh chopped onions and the dill. Mix some oil and lemon sauce and pour it on the split peas. You can use some oregano instead of the dill. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cup up Spaghetti with Spinach

Ingredients:1 kilo of boiled, strained and chopped spinach1 grated onion1 finely grated carrot1 spoonful of chopped celery leaves½ cup of oilSalt, pepper½ kilo of cut up spaghetti Ingredients:Saute the celery and the onion in the oil, until they wither. Add the spinach, some salt and pepper and let these ingredients simmer. Boil the pasta and strain it. Serve the pasta in a deep platter and add the spinach in the middle. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Vegetables in Terracotta

Ingredients:3 onions200 g. leeks200 g. carrots200 g. celery200 g. tomatoes200 g. peppers200 g. eggplantsSalt, pepperLemon juice Instructions:Cut the vegetables into slices, add salt, pepper and lemon. Cover the clay pot with the lid and cook the food for 60 minutes at 250 degrees. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Braide Mushrooms

Ingredients:1 kilo sliced mushrooms2 large onions, grated5 tomatoes1 cup oilSalt, pepper, oregano3 tablespoon ketchupParsley leaves, chopped Instructions:Remove the skin and seeds from the tomatoes and cut into slices. Saute the onions with oil and then add the tomatoes, mushrooms, ketchup, salt, pepper and oregano. Add a little water if necessary and let them simmer. Garnish with parsley leaves. Serve the mushrooms with rice. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Garlic Sause with Spinach (Skordalia)

Ingredients:1.5 tea cup of washed, chopped and blanched spinach1.5 tea cup of nuts1 tea cup of soaked and strained bread1 tea cup of oil3 cloves of garlicVinegar or lemon juiceSalt Instructions:If you have a blender, put all the ingredients in it and mix them well. If you don’t have one, make the garlic sauce according to the traditional way, by using a mortar. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Baked Potatoes with Cumin

Ingredients:8 equally sized potatoes3 tablespoons cumin1 heaped tablespoon of salt50 g. vegetable butter Instructions:Wash and brush the potatoes, dry them and cut them in half. Mix salt with cumin and dip the flat cut surface of the potatoes to the mixture. If you want them oil free, put them in a pan without butter. Otherwise brush the pan with 50 g. butter. Bake the potatoes at 200 degrees for 30-35 minutes. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis