Recipes from Mount Athos

Recipes from Mount Athos and monasteries in the world
The monks and nuns eat to live not live to eat.

A healthy diet and taste of nothing to do with the pretentious and extravagant, but mostly with simplicity and affection of both the spiritual and the material existence of man.

The recipes are from the age-old dietary traditions of the monks and nuns and delivered by a diakoniti diakoniti.

Diakonitis said the worker monk. Whoever that is suffering to work and serve their brothers, monks, visitors, e have many.

Guests as they leave the church are the chaplains, the chanters, the typikaris the kanonarchis ....... Outside the church is the gardeners, the baker, the cook, the dining rooms, Archontaris ......

All of them before starting the task, put in repentance to the Elder Mother to receive hope to achieve the task. During pray mentally.

Before and after cooking, crossed the pot to be blessed. The Power of the Cross reject any disease. In this way, are all delicious and blessed, because they are for the glory of God.

The monks do not eat meat, but the official days eating fish. These dishes to make with the love and kindness in order to rest and to thank their fellow man.

Recipes with pasta, vegetables, rice and wheat, soybean and tachinelaion, fried, scrambled and sfougato .......

1) Pasta with spinach


  •  Pound pasta
  •  1 pound chopped cooked spinach, well drained
  •  1 onion
  •  1 carrot finely
  •  ½ cup oil (we can do it without oil too)
  •  Salt and pepper

Carrying out of the sauté onion in olive oil, celery and carrots, until wilted. Then add the spinach,salt, pepper and let the vegetables simmer. Boil the pasta to drain and put into a deep platter. Finally add the spinach in the middle of spaghetti.

2) Pasta with tahini sauce (for 10 people)


  •  1 pound of pasta
  •  3-4 cloves garlic
  •  1 tablespoon vegetable oil
  •  Pepper
  •  1 box of tomato
  •  Little spice
  •  1 tablespoon tahini

Carrying out of Place in casserole tomatoes, tahini, spices and garlic and stir until it dissolved the tahini. Then add some water to boil together, stirring constantly, until sauce thickens.

Boil the pasta, rinse, add 1 tablespoon vegetable oil and stir. Serve by pouring on the sauce.

3) Skordomakarona with fish roe


  •  ½ pound spaghetti
  •  1 tablespoon red Tarama
  •  2-3 cloves of garlic .
  • 3-4 tomatoes
  •  ½ cup olive oil

Put the carrying out of oil in the pan. Soften the roe with a little water. Cut the garlic, small pieces, add them to the pan and roast. Add the tomatoes with a little water to cook the sauce. Boil pasta, drain and zematame with a little oil. Serve the pasta on plates and put grated cheese instead of toast.

4) Pasta with wine from Monk Nektarios


  •  ½ pound macaroni screws
  •  1 small cream
  •  1 large onion
  •  1 cup Parmesan cheese
  •  3 bell peppers, green, red, yellow
  •  ½ cup white wine
  •  ½ cup olive oil

Cut all the vegetables in thin rounds and sauté over low heat with the oil until well softened and add the wine. After putting the cream and all this mixture pour in the drained macaroni, but we have not buttered. Add parmesan and stir.

5) Pastitsio with mushrooms


  •  500 gr. pasta for macaroni pie
  •  cinnamon
  •  1 pound sliced mushrooms
  •  1 cup olive oil
  •  3 medium onions
  •  1 cup white wine
  •  300 gr. tomato juice
  • Parsley

 For the bezamel

  •  7 cups water or soy milk
  •  Little spice
  •  1 ¾ cup flour
  •  Black pepper
  •  1 cup oil, 1 teaspoon salt

Prepare carrying out of the sauce - boiling onions have melted into the blender along with tomatoes, parsley and spices are added later - until dry. Cook the mushrooms with a cup of olive oil and a glass of white wine, until dry. Joining sauce with mushrooms. Boil together 5 to 10 minutes and salt it properly.

To make bezamel, boil water or milk with vegetable oil and salt and add the flour thoroughly dissolved in a little cold water. Place half the pasta in well-greased pan and moderate after putting the sauce. Spread the remaining pasta and top with the bezamel to cover the entire