Traditional Recipies of Holy Mount Athos

Traditional Recipies of Holy Mount AthosMonk Nikitas Agioreitis

One of the most fatiguing their deaconship tasks in Mount Athos is that

of the cook. From early in the morning the cook should prepare the meal

of the day, so that by the end of the holy liturgy (Mass) it is ready

for the fathers. The menu always depends on what day it is. Fasting in

Holy Mount Athos is to be adhered to inviolably. Every Monday, Wednesday

and Friday throughout the year there is only one meal in the day, made

with no olive oil at all, with the exception of some celebrations. This

deaconship task is exhausting but enjoyable at the same time. The monk

undertaking the cooking task is really happy to see his brothers in

Christ rest while he offers them his finest dishes prepared with care.

Cooking is art; it requires experience, inspiration, patience, good

will and love to serve others.  If it is done as an errand, it can be

tiring and the outcome is not the desirable one.

Therefore, it

is with love that the monk brings the wood to the fireplace or the oven

and prepares the ingredients for his cooking. For his recipes he often

uses several herbs, vegetables and pulses. On Sundays and special

celebrations an array of fish from the Aegean Sea fills the monks’ and

pilgrims’ dishes. Regardless of the large quantity of food that the cook

has to prepare, it is noteworthy that the dishes are always delicious.

Older monks have made sure to teach him the proper portions. This is

what usually happens in the holy communal monasteries of Mount Athos.

The monastery of Iviros is where the author of this book was apprenticed

for years. His one hundred recipes are simple, interesting and

relatively easy, making a difference compared to many others.Pages: 150Dimensions: 20 x 13 cm.

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