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Pumpkin Pie

Ingredients:½ kilo of phyllo5 tea cups of grated pumpkin1 cup of olive oil2-3 spoonfuls of thick semolina1 tea cup of sugar1 tea cup of smashed walnuts1 teaspoon of cinnamon Instructions:Wash the pumpkins and peel them. Grate them and put them in a strainer with some salt, so they will wither. Strain them and add the semolina, the walnuts, the sugar, the cinnamon and the oil and mix them. Lay 3 phyllo sheets on the baking pan and some of the mixture, while you sprinkle with oil on every phyllo. Keep laying oiled phyllo sheets and some of the mixture. Keep 3 phyllo sheets to use them in the end. Sprinkle the last 3 phyllo sheets with water, so that they won’t be separated. Do the same thing with the last phyllo sheet, which will cover the pie. Carve the pie and oil it. Bake it in a preheated oven until it gets browned or there is no juice left. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Grape Must Pudding (Moustalevria)

Ingredients:3 ½ cups of must½ cup of niseste½ cup of waterSesameCinnamonWhite smashed almonds or walnuts Instructions:Boil the must in a pot. Dilute the niseste in a bowl. As soon as the must is boiled, add little by little the niseste porridge and mix carefully so that it won’t lump. Keep mixing it until it is curdy enough. Serve it in bowls after you have pour some water in them. Sprinkle it with some sesame, cinnamon and nuts. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cake Soated in Syrup (Revani)

Ingredients:1 tea cup of butter½ cup of sugar5 eggsLemon or orange peels2 teacups of semolina1 tea cup of flour3 teaspoons of baking powder or bicarbonate sodaSyrup: 3 cups of sugar, 4 cups of water, 1-2 cinnamon sticks Instructions:Beat the eggs with the sugar. Mix all the ingredients and put them in a pan. Bake them in 180 degrees for 50 minutes. Take it off the oven as soon as it is browned and sprinkle it with the hot syrup. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Shamali

Ingredients:1 kilo of semolina (half of it coarse and half of it finely ground)½ kilo of sugar1 teaspoon of ground mastic2 glasses of water1 glass of orange juice2 sachets of baking powderSyrup: 4 glasses of water, 4 glasses of sugar Instructions:Mix all the ingredients carefully and gently. Bake it at 180 degrees for 50 minutes. Sprinkle the hot syrup on the pastry when it is still hot. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Traditional Greek Brioche (Tsoureki)

Ingredients:6-7 glasses of flour6 eggs1 1/3 glasses of milk2 ½ glasses of sugar1 glass of fresh cow’s butter1 spoonful of yeastJuice of an orangePeels of an orange1 teaspoon of dry Chios mastic1 teaspoon of mahlepi1 teaspoon of kakoules Instructions:Dilute the yeast in a little lukewarm milk and add some flour. Let it rise in a warm place for 2-3 hours. Heat the milk with the sugar in a pot until the sugar is melted. Beat the eggs and then mix them with the milk and pour them in the kneading bowl. Add little by little the flour and the three spices that you have already grounded. Then, add the orange peels and its juice and knead again. Soak often your hands in the melted butter. This way, the dough won’t get stuck on your hands and it will be shiny too. After you knead the dough well, cover it and then put it in a cool place to rise. Spread some butter on your baking pans, knead the dough again and split it in 2-3 pieces, which you will shape like braids. Dilute a yolk in some water, coat the brioches with it and then sprinkle them with some sesame and almond flakes. Leave them in a warm place to rise again and then bake them in 180 degrees until they are browned. When you put a knife in the brioche and the knife is dry, this means that the brioches are ready. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'..

Honey Cakes (Finikia)

Ingredients:2 glasses of corn oil1 glass of olive oil1 glass of orange juice1 glass of sugar1 teaspoon of bicarbonate sodaCinnamonLemon peelsFlour (as much as it is necessary) Syrup: 5 tea cup of sugar½ cup of honey3 cups of water For the garnishing: ground walnuts and cloves. Instructions:Beat the sugar with the corn oil and the olive oil. Dilute the bicarbonate soda in the water. Add the rest of the ingredients and the flour, so that the dough is smooth enough. Shape the dough in oblong sticks and cut them sideways by using a knife. Bake them in 180 degrees for about half an hour. Soak them in the hot syrup. Place them in a platter, place a clove in the middle of each honey cake and finally sprinkle them with some walnuts. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Pastry Filled with Honey, Walnuts and Cinnamon (Skaltsounia)

Ingredients:For the dough:3 teacups of flour1 teacup of corn oil2 spoonfuls of honey2 teaspoons of baking powderA little lukewarm water for the kneading For the filling:1 teacup of coarsely chopped walnuts½ teacup of blonde raisins½ teacup of orange marmalade (or whichever marmalade or preserves you prefer)2 spoonfuls of honeyRose waterCaster sugar, cinnamon Instructions:Prepare the pastry and roll out to a sheet of medium size. With a cup of coffee cut the dough into small circles. In the middle, put 1 teaspoon of filling and fold the circled dough in the middle, so it seems like a half moon and push at the edges. Lay one sheet of parchment paper on a pan, spread the pastry and bake at 180 degrees Celsius for half an hour. Once they are cooked, sprinkle them with rose water, powdered sugar and a little cinnamon. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Pudding with Raisins

Ingredients:3 spoonful of blonde raisins2 spoonful of brandy1 package cornflour cream with lemon½ cup of sugar3 yolks½ cup of cold milk3 ½ of hot milk10 Savoyard (or Lady Fingers) biscuits cut in small pieces and mixed with 3 spoonful of smashed walnuts Instructions:Soak the raisins in the brandy. Mix the cornflour cream with lemon with the sugar, the lemon jelly, the yolks and the cold milk in a pot. Add the hot milk and mix the cream continuously with a wooden ladle in a low temperature. As soon as it is curdy enough, switch off the stovetop and leave it until it is cold enough. Coat a cake tin with a little bit of oil. Pour the ¼ of the cream in it. Sprinkle the 1/3 of the cream with the savoyard biscuits. Do the same thing again and finish it with a layer of cream. Let the pudding in the fridge for several hours. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Christ Bread (Christopsomo)

Ingredients:500 g. of yellow flour500 g. of white flour1 sachet of dry yeast1 spoonful of salt½ cup of olive oil1 cup of black raisins½ cup of almond kernel1 cup of walnut kernel1 tea spoon of cinnamon1 tea spoon of cloves½ teaspoon of cardamomSesame Instructions:In a kneading bowl, sift the flour and then add the salt, the yeast, the cinnamon, the cloves and the cardamom. Use some lukewarm water to knead them well and in the end keep aside a big piece of dough shaped like a punch. In the rest of the dough, add the olive oil, the raisins, the walnuts and the almonds, which must be cut in quarters. When you finish kneading, shape the bread in round loaf and put it in a round baking pan. Then, shape the dough that you have kept, in two strings and make a big cross at the top of the loaf. Coat the bread with water and sprinkle it with plenty of sesame. Then, cover the bread and leave it in a warm place to rise. When it is risen enough, bake it in a preheated oven in 175 degrees for about an hour. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Truffles with Raisins

Ingredients:100 g. vegetable butter100 g. castor sugar1 sachet of vanilla300 g. grated chocolate couverture, chopped in the blender3 tbsp. brandy125 g. blonde raisins250 g. chocolate truffle or chopped nuts (almonds, nuts, peanuts) Instructions:Beat the butter in the mixer until it becomes fluffy and add castor sugar, vanilla, chocolate and brandy while the mixer works. Finally, add the raisins and put the mixture in the refrigerator. When it is cool enough, make small balls and roll them in the chocolate truffle sprinkles. Keep the truffles in the refrigerator. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Halvah with Desiccated Coconut

Ingredients:4 cups water2 cups sugar200 g. butter250 g. semolina coarse150 g. desiccated coconutA pinch of salt Instructions:Boil in a pot of water, the sugar and butter. Then, add slowly the semolina while you are mixing the mixture carefully so it will not lump. Once the mixture thickens slightly, remove from the heat and pour half of the desiccated coconut. Shake well and spread it immediately into a large baking pan. Sprinkle with the remaining coconut and let it cool. When it is cool enough, cut into any shape you wish. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Lenten Ekmek

Ingredients:½ kilo kataifi1 vitam (butter)1 package vanilla cream cornflower7 tablespoons of vegetable based milk 10 tablespoons of sugar3 - 4 tablespoons sugar1 package vegetable creamAlmonds roasted and coarsely choppedSyrup: 5 cups water, 5 cups sugar Instructions:Hackle well the kataifi and spread in a buttered baking pan. Then, pour the kataifi with the melted butter and bake at 150 degrees until it is crispy. Let it cool and pour over the hot syrup and sprinkle with almonds. 1st cream:In 7 cups of hot water, dissolve 10 tablespoons of sugar and 7 tablespoons of the vegan milk. Once the mixture is dissolved, add the whole package of the cornflower. Stir until it thickens. Add 2 tablespoons of butter and let it cool. When it is cool, spread it with a spatula or a spreader on the kataifi. 2nd cream:Beat 3-4 tablespoons of powdered sugar with the vegan cream. Then, spread it on the other cream. See here all the books of the monastic gastronomy.