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Dusky grouper in onion sauce

Simple, tasty and healthy the monastic diet comes to tap politely what is available in Greek land. Complete abstinence from meat and replacing it with fish. Complete abstinence from butters and margarines and replacing them with pure oil. The Athonite Monk Epiphanius reproduces with humility that “small pastry olonto a yeast leavens” namely that the dough even a little capable of fermenting the entire dough. So the monastic diet can not only play an essential role for those who choose to give “a sacrifice” to God through fasting, but to become the spark for a broader nutritional philosophy that aims to nourish the body which is inextricably linked the human soul.

The onion sauce -kremmydozoumo- is juice and pulp that remains of the big onion pieces are boiled in plenty of water and high heat. It is the material that will welcome the fresh grouper meat of this “serious and measured” solitary fish that roam the rocky gulfs of Greek waters. In the cozy kremmydozoumo add filetarismeno grouper and simmer. In rich material tied one generous dose yummy fresh lemon juice and olive oil come to leave the best impression. The meal necessarily served hot and is a very special recipe full of simplicity and taste emotions.

INGREDIENTS

SERVED

Boil onions  and mash them. Take the fish fillet and boil with onion juice. Finally add some lemon and olive oil.

Mylopotamos Monastery, Holy Mountain, Agion Oros
Mylopotamos Monastery, Holy Mountain, Agion Oros

Cuttlefish Pasta

Through drew on the millennia presence of Mount Athos orthodox diet and fasting has been adapted in a particular way to the monastic habits. The Athos Monastic Kitchen, whatever is said, is to give as food fish, the “IXTHYS” that the orthodoxy is particularly symbolic. In recipes are combined with a special beauty in fish and other seafood humblest molluscs and shells, very delicious and extremely healthy.

Cuttlefish or sepia -as called in ancient Greece- these blue-blooded molluscs are cut into small pieces and blanched he added in a very tasty diluted tomato paste which binds to the previously sautéed onions. Once added salt kindness, spicy black pepper, intensely tasty red pepper and cumin, leave the mixture thickens and end with orzo transferred to the pan and leave to simmer in the oven.

INGREDIENTS

SERVED

Boil cuttlefish and cut pieces. Saute onions in oil, put the tomato paste diluted and spices with salt. Transfer the contents into a pan, add the pasta and bake in the oven.

The monastic society
The monastic society

Octopus in wine

The Fathers of the Orthodox Church have defined fasting as a way to exercise that first Christ taught by example in Sarantario Mountain. The ascetic food choices and the monastic way of cooking, besides opportunity intellectual exercise and small “sacrifice” in the name of God, are for all excellent diet and a strong response to today’s unhealthy eating habits.

The octopus is extremely tasty mollusk with eight tentacles, without shell, is to tie. A great recipe, starring in the monastic diet. After simmer and lost some of its weight in water, cut into small pieces. The flavor of “meat” spreads onions, sauteed in olive oil of exceptional quality, delicious garlic and bay leaves herbs that stimulate the appetite, and finally simmered in red wine and pepper. The flavor combination is enhance the tomato paste added to the end. The humble dish, rich in proteins and flavor components, allow to melosei in the oven, expecting to leave the best tastes on your palate.

INGREDIENTS

SERVED

Boil the octopus, cut pieces. Saute onions in olive oil and garlic. Add the chopped octopus in wine and pepper. Add the tomato paste. Bake in the oven until it states.

Sacred Mount Athos
Sacred Mount Athos

*We thank Monk Epiphanios of Mount Athos for the blessing and the assignment of recipes.