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Monastic Recipes

MONASTIC RECIPES

The cuisine on Mount Athos is excellent, simple, delicious, with recipes beneficial for health. The cuisine of the Athonite monks is based on vegetables, legumes and what the sea that surrounds Mount Athos has to offer.

No meat all year round, recipes with lots of vegetables and fruits. We strictly observe fasting. It is a simple, healthy diet, with fasting and non-fasting recipes. This is the secret that protects the monks from cancer, as well as from other diseases and gives them longevity, says the monk of the Holy Monastery of Koutloumousios of Mount Athos, father Moses.

"We eat with self-restraint. Even on holidays, like Easter, we do not eat meat. We eat fish. And of course we often consume vegetables and fruits, many of which we produce ourselves", emphasizes the monk Moses. As he adds, however, it is important that the monks of Mount Athos do not eat too much even of the fasting products. And this is because generally the monks live with the simple, the necessary, the frugal. And of course we must not forget that throughout the year, on Mondays, Wednesdays and Fridays, we fast and eat meals without oil.

Below we list authentic monastic recipes, fasting and non-fasting. Bon appetit....

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FASTING RECIPES WITHOUT OIL

FISH

Marinated Fish (Savoro)

Fry the fish as usual. Put the dry fish in a deep big plate. In a clean pan, pour the flour and mix it until it is browned. Add the vinegar, the water, the garlic, the laurel, the salt, the crashed tomatoes and the rosemary.Mix it until the sauce gets curdy, in a low temperature.A little while before it is ready, add the pepper.

Sea Bass in Οven

Clean and unscale the bass fish. Put the fish in a pan, quarter the potatoes and salt them. Put the potatoes among the fish, so that the pan is filled. Then, add some the pepper, the tomatoes , the chopped garlic and parsley, the leaves of laurel and finally the oil.

Tuna Balls (Giouvarlakia)

Mold the balls (giouvarlakia) and place them in greased pan. Bake in a moderate oven. When get browned remove them with a spatula and place them carefully in a Pyrex dish or a deep platter. Meanwhile we prepared the sauce...

Baked Fish with Wild Leeks

If the wild leeks are fine, leave them whole, otherwise cut in two longitudinally.Wash and spread in the pan. clean and wash the fish. Then spread the fish on the wild leeks, over the fish spread the tomato slices..

Meatballs with Tuna and Tarama

Soak the bread and squeeze well. Melt tuna with a fork. Mix everything and knead. Le the dough thickens slightly and then...

Athonite Fish Soup

Cod with Garlic Sause

Cut the cod into pieces , remove its fins and tail and desalt it for 24 hours. Spread the celery and the cod pieces on a pan. Then add the onion, the oil and the water. Cook it in high temperature until the sauce gets curdy. Before the sauce gets curdy we get 2 ½ cups of the juice which will be useful for the garlic sauce.

Mackerel in the oven

Clean, unscale and wash the fish. Put them in a pan. Saute them in oil and add the tomato juice ( diluted with some water), the parsley, the laurel and finally add some salt and pepper. As soon as it is well boiled, pour the sauce on the fish. Put the round sliced tomatoes, which are slightly salted, on the fish

Fresh Cod

We clean the cod and we cut it into pieces of five to six cm in thickness and we wash it well. Inside the cod’s belly there is a film which we must carefully remove as well as any blood remainings until it is totally white (the old Elders said) and after we sprinkle it with lots of coarse salt , we let it stay in the sieve for two to three hours at least. The cod is a good and ....

Fried Tope (shark fish)

We salt the fish, at least 2 hours before cooking, and we put it in a shallow pan (that is, ), which must be small but suitable to contain all the tope pieces. We pour enough...

Fish Balls with Cod

Soak the bread. Remove any bones and skin from the cod and cut it in pieces. Mash it with the soaked bread, the onion, the tomato and the herbs. Roll the balls in flour and fry them.

Mount Athos Grouper in White Sauce (by Elder Epiphanius)

We rinse the grouper, we remove its guts and gills and cut it in slices of 5 to 6 centimeters in thickness. We wash the pieces well and we carefully remove any blood remainings. We wash them again and ...

MOLLUSK - SHELLFISH

Crabs with Tomato Sauce

Add the crabs in boiling water and leave for 40 minutes. In between saute in oil the onion and garlic. Pour 1 cup of the broth, where the crabs were boiled,

Mount Athos Octopus Stew

Peel the onion and keep the whole of it, don’t chop it. Then, peel the small onions. Put the octopus, the wine, the vinegar and the large onion in a pan. Let the octopus boil until it gets all its water out. When it boils and gets tender, cut it in pieces and remove the onion. Add the tomato juice (or the tomatoes), the oil, the garlic, the spices, 2 cups of water and the small onions. Let it simmer until its sauce thickens.

Pilaf with Snails

We prepare the snails and as soon as they are boiled, we remove their kernel by using a toothpick. We sauté the garlic and the onion in the oil and then sauté the snails for a while. We add some oil, salt and pepper, the dill and 3 cups of water. As soon as the boiling starts, we add the rice and mix it in a medium temperature, until it becomes crumby enough.

Green Beans with Octopus

Cuttlefish Baked in Oven (Plaki)

We clean, wash and cut the cuttlefish in pieces. We put the oil, the parsley, the cuttlefish, the lemon, the orange peel and some water in a wide pot. We let the food boil for a while. If it is necessary we curd the sauce by diluting two spoonfuls of corn flour in a little water and then we add this mixture to the food and we mix it, so that it won’t be lumpy.

Shrimps with Garlic Oil

We put the frozen shrimps in the boiling water and then we add some salt. After the first boil, we strain the shrimps and let them dry.We heat the oil and we sauté the shrimps in it for 3 – 4 minutes.

Cuttlefish or Octopus with Potatoes in the Oven

Clean and wash the octopus (or cuttlefish). Boil until tender and keep the broth. Cut into medium-sized pieces and place in the pan with the potatoes quartered or cut washers. Mix all remaining ingredients and mix well. Spread evenly in the pan and add broth until it covered all materials. Bake in a moderate oven until the food to stay with oil.

Cuttlefish with Spinach

Poach the cuttlefish and cut them in pieces as you like. Then clean, chop and wash the spinach well. Dip the spinach in boiled water for a while. Get it out and drain it. Clean and chop the spring onions, the dill and the fennel. Pour the oil in a pan and sauté the spring onions and the cuttlefish. Then, add the spinach.

Octopus with Thimple Oasta (by Elder Epiphanios)

We boil the octopus and we cut in pieces of 1 ½ to two centimeters in length. We peel the onions and the garlic, we finely chop them, put them in a tavas with the oil and we sauté over low heat. When they are brown we pour half a litre of water and the tomatoes which have been grated .

Lentils with Octopus and Rice

Put the octopus and the vinegar in a pan. Add enough water so the octopus will be covered and let it boil for one hour. In another pan put the lentils and the onions. Pour 3 cups of water and boil for 30 minutes. Drain the octopus and put it aside to cool. Remove its slimy skin and cut in pieces. Toss the boiled lentils with their broth into an ovenproof utensil.

Octopus in Wine (by Elder Epiphanius)

Wash and clean the octopus well, put it in a pan with a little water and let it boil over low heat. Mix it occasionally. When the octopus is tender, cut its tentacles in 2 or 3 pieces. Peel the garlic and the onions and wash them. Chop the onions and sauté them in oil over low heat until they brown. Then, add the cloves of garlic, the pieces of the octopus, the wine, the bay leaves and the black pepper.

Mussels with Rice

Wash the mussels and the rice well. Put the finely chopped onions and the oil in the pot and sauté them over low heat. When they get browned, add the peppers and then the rice. Mix twice to three times without adding any water. Add the water later, preferably warm. You should be very careful with the amount of water because the success of the recipe depends on the proportion of water and rice. That is, we use one part of rice and two and a half parts of water.

VEGETABLES

Stuffed Zucchini Flowers

Remove the stalks from the flowers, wash them and leave them in a colander to strain.Saute the onions in the oil and then add the dill, parsley, rice and proportional water.Stir over medium heat for 8 minutes.

Vegetables in Terracotta

Cut the vegetables into slices, add salt, pepper and lemon. Cover the clay pot with the lid and cook the food for 60 min at 250 degrees.

Fried Potato Croquettes

We peel the potatoes and boil them to become soft. We strain and melt them in the puree mill. We put them in a big bowl with the rest of the vegetables ( except for the flour) and mix them well. We put the mixture in the fridge for half an hour to become harder. We shape the croquettes, flour and fry them in hot oil, until they become browned and crunchy.

Stuffed Peppers with Mushrooms

1.We sauté the mushrooms with the oil very well. We add the onions, the tomatoes, the chopped carrots and we keep browning them. 2.Then, we add the rice and a glass of water. We boil the food until there is no more juice in it. We add some salt, pepper and parsley.

Roasted Mushrooms with Cheese

1. We remove the mushrooms’ stalks and grate them on the grater. In a pot, we sauté the chopped onions and then add the stalks, we keep browning them and add the cream cheese, the cream , salt , pepper and the parsley. 2.With this mixture, we fill the mushrooms’ “hats” and after we sprinkle them with some grated kefalotiri, we put them in a preheated oven and bake them for half an hour.

Artichokes with Beans

We remove the artichokes’ outside leaves and put them in a bowl full of water and a little lemon juice so that they won’t get black. We sauté the onion and the garlic in the oil. We add the green beans and turn them upside down for a couple of times. We add half cup of water and the tomato paste ( diluted in a little water) the artichokes, the parsley, the dill , salt and pepper. We cook it in a high temperature, until the food is only with its oil.

Cabbage in Tomato Sause

We boil water in a big pot and add the cabbage pieces to boil for ten minutes. We strain them. In another pot, we sauté the leek, the onion and the pepper in the oil. We add the tomato juice, the tomatoes, the celery, the wine, the paprika and the two cups of water. We add salt and pepper and let the food simmer until there is no juice.

Stuffed Peppers with Cheese

We wash the peppers, open them, remove the seeds and fry them for a while. We beat the eggs, add the cheese and three of the tomatoes to them. (we should blend the tomatoes before we add them). We stuff the peppers with this mixture and put them in a big pan or a baking pan. We add the rest of the tomatoes ( chopped ) and the butter. We put the food in the oven to simmer, in a medium temperature for about 30 minutes until the egg is curdy enough.

Eggplant with Tuna

Cut the eggplant into cubes. Add them briefly in salted water and squeeze and fry. We have prepared the sauce in tava (large baking pan) with the coarse tone. Add the fried eggplant, reduce heat and pull of the fire when you withdraw the pot liquor.

Pumpkin Doughnuts ( Kolokytholoukoumades)

Grate the zucchini. Season with salt and a little squeeze well. Pour cheese, mint, pepper and eggs, breadcrumbs and Farina than to clot. When you burn the oil in the fryer or pan pour the donuts since we first have floured them. When they become well browned remove them.

Artichokes with Tachini (Oil free)

Cypriot Style Potatoes

Peel the potatoes, cut them in half and place it so that the flat side touching the pan. We take a pointed and sharp knife and carve crosswise from top to bottom of each potato. Sprinkle with corn oil, sprinkle with salt and grated nut and bake in a moderate oven until they become soft.

PASTA - RICE

Spaghetti with Sea Urchin Sauce

Boil the pasta in salted water with a little oil. Strain and burn with butter and oil. Pour oregano and mix well. Saute garlic and onion in oil. Open the sea urchins and get their caviar and their juice. Pour all the ingredients into the pot with the onion and mix well. After it boils for 10 minutes, add the wine and turn off the heat. Serve the sauce over the pasta.

Tuna Ditalini Pasta in Oven

We preparing the sauce. Saute the onions, add the tuna melted and the remaining ingredients with a little water. When the sauce thicken remove from the heat and boil the pasta in salted water.

Penne Macaroni with Pepper Sauce

We wash and peel the vegetables, we chop and blend them to become a puree. We heat the oil in a deep pan, add the puree, the parsley, the vinegar, salt and pepper. We mix it for a while and as soon as the sauce is curdy enough, we remove it from the stovetop. In the meanwhile, we boil the penne macaroni in boiled water with 3 spoonfuls of olive oil. We strain them, sprinkle them with the sauce and mix them.

Spaghetti with Aubergine Sauce

We wash and cut the aubergines in small cubes. We salt them and leave them in the colander to soak the bitterness out of them. We wash them again and strain them. We peel and chop the tomatoes. In a deep pan, we heat the oil with 2-3 spoonfuls of water. We add the garlic and the aubergines.

Rice with Beans

We soak the beans in the water the whole night. The next day, we salt and boil them for about an hour. We strain the beans but we keep their water. We wash the vegetables and cut them in small pieces. We sauté the onion and the peppers in the oil and then we add the rest of the vegetables, the beans, the rice and the beans’ juice that we’ve kept. We let the food boil for 20 minutes.

Rice with Limpets

At first, take off the limpets’ shell.Saute the oil and the vegetables until they are withered. Pour three cups of water, the limpets, salt and pepper.As soon as they are boiled, pour the oil and the lemon. Mix continuously until the rice is half boiled.Cover the pot and take it off the stove top. Serve the food, when the whole water is evaporated.

Rice with Tomato Sauce and Mushrooms

Saute the onions in the oil and add the chopped mushrooms. Add the garlic, the tomatoes, salt, pepper, the two cups of water and the red pepper. Let the sauce boil until the water is evaporated. As soon as the rice is boiled, serve it in a plate and pour the sauce on it. You can also sprinkle some grated cheese and some chopped parsley.

Cut up Spaghetti with Walnuts

Cup up Spaghetti with Spinach

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.

Avocado with Rice

Boil the rice with vegetables and salt. Strain them and rinse with warm or cold water. Peel avocado and cut into cubes. Then, mix with rice. The food is ready. If you like, you can add a few black-eyed beans.

Penne Pasta with Yogurt Sauce

In a deep skillet, sauté the onion in olive oil. Add the cayenne pepper, paprika and mix. Then add the yogurt and cheese and mix again. Sprinkle the chopped parsley and add the boiled penne pasta. Mix slightly and the food is ready to serve.

Spaghetti with Tuna

In saucepan of salted water, cook the pasta. In another pan fry the chopped onions and add the chopped peppers .

LEGUME

Chickpeas with Aubergines

Peel the chickpeas, sauté the grated onions in the oil and add the tomato, salt and pepper. Then, add the chickpeas, the quantity of water needed and let them simmer. Cut the aubergines in slices. Flour and then fry them. Put the fried aubergines in the food a little while before it is cooked, so that they will be boiled together for a while.

Chickpeas in the Oven

We use a large earthen pan or a hull. We soak the chickpeas in plenty of water from the previous night. We wash them well in the morning and put them in the earthen pan. We bake them in a preheated oven in 180 – 200 degrees for about 2 – 3 hours. We add some lemon juice and serve them.

Baked Butter Beans with Vegetables

Boil and strain the butter beans for 30 minutes. Sauté the onion and the garlic in the oil until they wither. Add the cabbage, the peppers, the parsley, the celery, the tomato juice, the vegetable juice, salt and pepper and boil them for 10 minutes. Put the butter beans in a fireproof pan, pour the vegetable juice on them and mix well, so they will spread evenly in the pan. Finally, cover the food with the round cut tomatoes and pour some sugar, salt and pepper. Bake them in a preheated oven for about 30 minutes or until the butter beans are soft enough.

Split Peas

Put in the pressure cooker the split peas, the water, the chopped onion, the potatoes, the chopped peppers and half of the oil. As soon as they are boiled, melt the mixture by using a blender.Serve the food and sprinkle it with the fresh chopped onions and the dill.Shake some oil and lemon sauce and pour it on the split peas. You can use some oregano instead of the dill.

Stuffed Tomatoes and Peppers (Gemista)

Wash well the tomatoes and peppers and remove carefully their inside. Pour a little salt and turn it upside down to strain. Put inside of the tomatoes in the blender so they will get mashed. Saute onion, garlic, eggplant and zucchini in oil. Add the grated tomato, half cup water, salt, pepper, parsley, dill and the rice. Stir and leave just get a boil, so the rice will soften a little. Fill the tomatoes and peppers and place them in the baking pan. Add little oil on top and a cup of water. Bake the stuffed tomatoes and the peppers in the oven until rice is tender and the water is evaporated.

Fresh Green Beans Cooked in Oil by the father Cheruvim

Peel the fresh beans and wash.If there are frozen put them in the pot as they are.Put them in the pot with oil and onion and stir a little, to become brown.

Mount Athos Chickpeas Balls

Soak the chickpeas in water from the previous day. The next day, drain the chickpeas well and mash them in the blender. Then, finely chop all the other ingredients with a knife, put them together with the chickpeas and mix well. Let the mixture stay for 2-3 hours in the fridge.

Mount Athos Lentils with Rice

Put the octopus and the vinegar in a pan. Pour as much water as needed so as the octopus is fully covered and let it boil for an hour. Put the lentils and the onions in another pan. Add 3 cups of water and boil for 30 minutes. Drain the octopus and let it cool. Remove its slimy skin and cut in pieces. Pour the lentils with their broth into an ovenproof utensil. Spread the pieces of octopus over the lentils. Add the rice, the fresh spring onion, the tomato, the peppers, salt and black pepper. Pour the oil and mix gently. Bake to 180 degrees for 40 minutes or until the rice swells and remains only the oil.

OMELLETES

Zucchini Flowers with Eggs

Clean the flowers from the stems and wash them. Then, put them in boiling water with some salt, remove them immediately and drain well. Burn the butter in the pan, add the chopped mint and sauté. Beat eggs and add them in the pan with a little salt and pepper. Then, pour the cheese. When the eggs are cooked, remove from the heat and serve.

Omelette with Potatoes and Mushrooms

Peel, wash and cut the potatoes into very thin slices. Heat the oil in a deep pan, sauté the potatoes and mix them very well. Peel and chop the onions and the leek. Add them in the pan and keep sautéing. Add the chopped mushrooms, salt and pepper and mix them very well. Beat the eggs with a little salt add then add them in the mixture. Fry them for 10 minutes in medium temperature. Use a shallow plate to turn the omelette upside down, so you can cook both sides.

Omelette with Bananas

Put the pan the onions, peppers and tomatoes to saute for a while with the oil. Then add bananas, curry, salt and stir slightly.

Omelette with Fresh Garlic or Onions

Cook the garlic or the onions,as we have chopped them , in the pan with a cup of water almost to become soften.Add little oil, salt,plenty of pepper and eggs.Stir the pan, the whole mixture until it browns.

SOUPS

Lentil Soup

We wash the lentils and put them again in cold water for a start. As soon as they are boiled once, we remove the water and replace it with clean hot water. As soon as the lentils are boiled, we strain them. In the same pot, we sauté the onion and the garlic in the oil.

Veloute Vegetable Soup

Cauliflower Soup

Tomato Soup

We chop the onions and the garlic and sauté them in the oil. We remove the seed from the tomatoes, blend them and pour their juice on the onions. We add the lemon juice, the wester sauce, the red hot pepper, the ketchup and some salt and then we let the soup be boiled in a low temperature.