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Chickpeas with Aubergines

Ingredients:½ kilo of chickpeas3 grated onions1 tea cup of oil1 tea cup of oil1.5 tea cup of grated tomatoSalt, pepper4 aubergines1 tea cup of flourOil suitable for frying Instructions:Soak the chickpeas in a bowl with water for a whole night. Sauté the grated onions in the oil and add the tomato, salt and pepper. Then, add the chickpeas and water enough to cover them and let them simmer. Cut the aubergines in slices. Mix them with flour and then fry them. Put the fried aubergines in the food few minutes before it is cooked, so that they will boil together for a while. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Flutes

Ingredients:650 g. phyllo650 g. loukoumia350 g. ground walnuts350 g. vegetable butterCaster sugar Instructions:Butter the long side of the phyllo and put some pieces of loukoumia in it, which are sprinkled with walnuts. Shape it like a roll. Do the same thing with the rest of the phyllos. Put all the rolls on a buttered baking pan, bake them in medium temperature and finally, sprinkle them with some caster sugar. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cut up Spaghetti with Walnuts

Ingredients:300 g. of walnuts3 spoonful of soaked and strained bread3 cloves of garlicSalt500 g cut up spaghetti Instructions:Pound the 250 g. of walnuts in the mortar and then add the bread, the garlic and the salt and keep pounding until the mixture turns into a smooth cream. If the mixture is too curdy, dilute it with some water. Boil the spaghetti in plenty of salted water and strain it. Serve the spaghetti in a platter and pour the sauce of nuts on it. Spread the rest of the nuts on the food. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Shrimps with Garlic Oil

Ingredients:500 g. of frozen clean shrimpsWater, salt, pepper5 spoonfuls of oil½ glass of white wine2 spoonfuls of well chopped parsley2-4 chopped cloves of garlic Instructions:Put the frozen shrimps in the boiling water and then add some salt. Let it boil for some minutes and then strain the shrimps and let them dry. Heat the oil and sauté the shrimps in it for 3-4 minutes. Then, add the garlic and the wine. Let the food boil until some of its juice is left. Finally, add the salt, the pepper and the well chopped parsley. If you like so, you can also pour some lemon on the shrimps. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cuttlefish Baked in Oven (Plaki)

Ingredients:1.5 kilo of cuttlefish1 cup of oil1 bunch of well chopped parsleySlices of a lemon and its juice1 orange peelSalt, pepper Instructions:Clean, wash and cut the cuttlefish in pieces. Put the oil, the parsley, the cuttlefish, the lemon, the orange peel and some water in a pot (do not cover the pot with the lid). Let the food boil for a while. You can curd the sauce by diluting two spoonfuls of corn flour in a little water. Then, add this mixture to the food, if it is necessary. You need to mix it, so that it won’t be lumpy. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Mushroom Balls

Ingredients:500 g. mushrooms1 medium onion, grated4 tablespoons self-rising flourSalt, pepperParsley, choppedOil for frying Instructions:Wash, chop the mushrooms and mix with all the ingredients. Heat oil and pour the mixture into the pan by using a spoon. If it’s necessary, add some extra flour. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Pepperonata

Ingredients:3 medium onions, finely chopped1 kg of green and red peppers500 g. ripe tomatoes5 tablespoons of oilSalt, pepper¼ of a liter of water1 tablespoon of vinegar2 cloves of garlic melted Ingredients:Saute onions in oil for 5 minutes. Then add the peppers cut into strips and sauté them. Add the peeled and chopped tomatoes, salt, water, vinegar, pepper and garlic. Boil for 20 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Stewed Liks

Ingredients:1.5 kg leeks1 medium onion, grated1.5 cup of oil1 cup tomato juice2 tablespoon ketchup3 carrotsSalt, pepperLemon 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. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Spinach with Dill and Mint

Ingredients:1.5 kg. spinach1 bunch of spring onions1 onion, grated1 bunch dill1 bunch mint1 cup oilSalt, pepperLemon juice Instructions:Wash, chop and scald the spinach. Saute the onions in oil and add the spinach and all the other ingredients. Pour some water and let the food boil. Before serving, sprinkle with the lemon juice. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cypriot Style Potatoes

Ingredients:1.5 cup corn oil1.5 kg. potatoes, medium size1.5 cup grated crackerSalt Instructions:Peel the potatoes, cut them in half and place them in a pan, so that the flat side touches the pan. Take sharp knife and carve crosswise from top to bottom each potato. Sprinkle with corn oil, salt and grated nut and bake in a moderate oven until they become soft. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Artichokes with Tachini (Oil free)

Ingredients:10 artichokes6-8 small dry onions1 bunch dill3-4 carrots6-8 small potatoes2-3 lemons2-3 tablespoons tahiniSalt Instructions:Boil artichokes in a saucepan, without adding any salt. When they boil, mix tahini and lemon in a pot and pour some broth from the artichokes slowly. When the mixture with tahini is thin enough, pour it slowly into the pot. After it boils for a while, remove from heat. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Pumpkin Doughnuts ( Kolokytholoukoumades)

Ingredients:1 kilo zucchini of medium size, tender, without seeds1 cup grated cheese (Parmesan)4 eggsFarina flourBreadcrumbsPepperChopped mintOregano, salt Instructions:Grate the zucchini, salt them and squeeze well. Pour cheese, mint, pepper, eggs, breadcrumbs and Farina flour, so it thickens. When you burn the oil in the fryer or pan, pour the doughnuts, after you have floured them. When they brown, remove from the fire. Find here: Cookbooks and Pastry books for Monastic Gastronomy