Monastic Recipes

From the night before we wash the beans, remove any peddles and let them soak in warm water overnight. 

We cut the spinach into 3 or 4 depending on its length. We blanch it in a pot of boiling water and then we strain it. 

We put olive oil in a pot and drizzle the green onions on a medium heat for 3-4 minutes. 

We cut off the tops of the tomatoes and peppers to form caps, but not all the way, so that the caps are not cut off completely.

We wash our vegetables well. We dry them well.

We boil the diced potatoes in a pot of salted water until soft, 10-12 minutes.

We boil the pasta. We drain and set aside.

We cut two thick slices of the bread from Mount Athos.

In a small bowl, we combine the dry yeast with lukewarm water or plant-based milk and a teaspoon of sugar.

In a bowl, we add the water, the yeast, the sugar, and we whisk well.

We dissolve the tahini in the orange juice with a whisk. If we replace the tahini with olive oil, we skip this step.

We put the butter and the sugar in a bowl and beat them with the mixer.

We put the margarine in a bowl and beat it with a mixer until it becomes fluffy.

We boil the spaghetti with salt and strain it. But we let them for a while.

We scrape the grouper to remove the scales, remove the entrails and gills and cut it into pieces, without removing the skin.

We crush the mizithra well in a bowl.