Traditional Recipies of Holy Mount Athos Monk Nikitas Agioreitis
One of the most fatiguing their deaconship tasks in Mount Athos is that
of the cook. From early in the morning the cook should prepare the meal
of the day, so that by the end of the holy liturgy (Mass) it is ready
for the fathers. The menu always depends on what day it is. Fasting in
Holy Mount Athos is to be adhered to inviolably. Every Monday, Wednesday
and Friday throughout the year there is only one meal in the day, made
with no olive oil at all, with the exception of some celebrations. This
deaconship task is exhausting but enjoyable at the same time. The monk
undertaking the cooking task is really happy to see his brothers in
Christ rest while he offers them his finest dishes prepared with care. Cooking is art; it requires experience, inspiration, patience, good
will and love to serve others. If it is done as an errand, it can be
tiring and the outcome is not the desirable one. Therefore, it
is with love that the monk brings the wood to the fireplace or the oven
and prepares the ingredients for his cooking. For his recipes he often
uses several herbs, vegetables and pulses. On Sundays and special
celebrations an array of fish from the Aegean Sea fills the monks’ and
pilgrims’ dishes. Regardless of the large quantity of food that the cook
has to prepare, it is noteworthy that the dishes are always delicious.
Older monks have made sure to teach him the proper portions. This is
what usually happens in the holy communal monasteries of Mount Athos.
The monastery of Iviros is where the author of this book was apprenticed
for years. His one hundred recipes are simple, interesting and
relatively easy, making a difference compared to many others.
Pages: 150 Dimensions: 20 x 13 cm.
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