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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'.

Octopus Soup

Ingredients:1 kilo small octopus2 cloves of garlic, chopped2 onions, chopped1 bunch of dill, chopped½ cup of tomato paste soupSalt, pepper, vinegarRice (optional) Instructions:Boil the octopuses and keep the broth. After they boil, chop them finely. In a pan sauté onion in olive oil and garlic. Pour a little juice from the octopus and add the dill, the tomato paste dissolved in a little water, salt and pepper. After they get a couple of boils, add the remaining broth (as much as needed) and add the chopped octopus. If you see that the soup is too waterish, add a little rice. Before you remove the pot from the heat, pour vinegar as much as you want. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Bread with Greens

Ingredients:1 kilo of flour (1/2 kilo of hard flour and ½ kilo of soft flour)2 glasses of water (perhaps some more)1 bunch of fresh onions1 bunch of chopped dillA little chopped parsley2 sachets of baking powder (or 8 teaspoons)1 tea spoon of bicarbonate soda Instructions:Mix all the ingredients well and spread them in a regular baking pan. Bake this mixture in a preheat oven at 200 degrees for about an hour. This recipe can also be made with raising flour, but in this case you shouldn’t use the baking powder and the bicarbonate soda. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Lenten Wallnut Pie

Ingredients:¾ cup tahini1 ½ cup sugar2 cups lukewarm orange juice½ cup raisins blondes½ cup black raisins1 ½ cup walnuts thick grounded1 cup chocolate truffle2 cups soft flour2 cups durum flourPeel of one orange3 teaspoons baking powder1 teaspoon baking soda250 g. chocolate Instructions:Beat tahini and sugar with mixer until it gets white. Successively add the remaining ingredients (except for the chocolate) and mix well. Pour the dough on a floured baking pan or mold and bake at 160 degrees for about 30 minutes. Allow the cake to cool. Melt the chocolate in a bain-marie and pour it over the pie. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis