Sour Cherry Spoon Sweet

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.

In a pan, pour 4-5 glasses of water and a little salt and when it comes to boil, add the noodles. Let them boil for 15 minutes but not more, because they will be like porridge. Drain them and let them cool. In the pan, put the Mount Athos aubergine puree with its oil and let it until it comes to boil. Turn off the heat, add the noodles in the pan and let them simmer for about 3 minutes, while you mix well for three or four times.

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.