Custard Filled Pastry (Galaktoboureko)

We butter the long side of a sheet of dough and put some pieces of delights on it which are sprinkled with walnuts. We shape it like a roll. We do the same thing with the rest of the sheets. We put all the rolls on a buttered baking pan, we bake them in a medium temperature and finally, we sprinkle them with some caster sugar.

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.

Wine, as a blessed commodity, plays a predominant role in the life of the Athonite monasteries. The founder of the monastic state of Mount Athos, Saint Athanasius the Athonite, decreed that each monastery should have its own vineyards. Thus, since the 10th century, the founders of the monasteries, recognizing the value of wine, have numerous vineyards in their monastic properties. On Mount Athos, there were no large areas for grain, due to the geographical difficulty and the wildness of the place. However, the microclimate of Mount Athos as well as its special vineyards, are key factors for a distinct wine production, unique throughout the Balkan Peninsula and the Northern Aegean. Even today, a number of monks from each monastery are in charge of the cultivation of vineyards and the production of wine.