Photos: Dimitris Vlaikos
Athonite cuisine during Lent is not conscionable a acceptable of restrictions, but a whole powerfulness system that combines simplicity, ingenuity and heavy gastronomic tradition.
One of its astir celebrated representatives is considered monk Epiphaniuswho was called the “arch-cook of Athos.”
His recipes are not lone cooking, but besides part of the taste practice of the Holy Mountainwhere nutrient is perceived arsenic an constituent of spiritual life.
Monk Epiphanius: navigator of the Holy Mountain
Monk Epiphanius arrived connected Athos successful 1973 and began his ministry successful Monastery of St. Paulwhere implicit clip helium took connected obedience successful the kitchen. Despite the tradition of yearly rotation of duties, helium remained successful this ministry eight years – a uncommon lawsuit for monastic life.
His talent rapidly became known acold beyond the monastery. On large holidays helium cooked for hundreds and adjacent much than 1,000 peoplemanaging immense volumes of products and the work of dozens of assistants.
Cooking shrimp with manestra.
“To cope, you request to beryllium not lone a cook, but besides a manager,” – helium noted, emphasizing that adjacent 1 mistake tin ruin the full dish.
Athonite cuisine: strict but varied
The ground of Athonite cuisine is vegetables, legumes, grains and seafood. Monks bash not devour nutrient oregon carnal products, and approx. 200 days a year devour without oil.
Such restrictions bash not simplify the kitchen, but, connected the contrary, marque it more inventive. Used olive oil, herbs, spices and foods such arsenic tahiniallowing you to make affluent and balanced flavors.
Fish is considered a festive crockery and is served connected special days, while mundane beingness is dominated by Lenten dishes with affluent taste.
In the monasteries of Mount Athos, radical devour without food for astir 200 days a year. On days when it is used, arsenic successful this octopus dish, they try to marque the nutrient arsenic affluent and flavorful arsenic possible.
Athonite pasta with lobster. The secrets of the crockery are boiled tomatoes and cooking pasta successful aromatic lobster broth.
Recipes that spell beyond the post
Among the celebrated recipes of the monk Epiphanius are: tahini soup, atom with vegetables, Athonite pilaf with seafood, octopus with potatoes. These dishes are distinguished by the simplicity of their ingredients, but the complexity of their spirit combinations.
Spices springiness this black-eyed legume crockery agleam colour and flavor, while herbs adhd freshness and flavor.
The operation of sweet spices with octopus broth, sweet and sour tomatoes and tomato paste gives the crockery a heavy taste and affluent aroma.
Many of them are prepared not lone for Lent, since they harvester nutritional value, lightness and gastronomic expressiveness.
Athonite cuisine demonstrates that adjacent under strict restrictions it is imaginable to make dishes that stay absorbing and varied passim the year.
A wonderful spring vegetable dish. Monk Epiphanius advised adding, if possible, grape shoots to artichokes with peas – this makes the taste adjacent much expressive. Photo: Antonia Kati.
As an accompaniment to vegetable dishes, you tin hole elemental mundane breadstuff according to the monk’s recipe. Photo: Antonia Kati.
The benefits of fasting
The principles of Athonite cuisine mostly coincide with Mediterranean dietone of the astir utile successful the world.
- High fibre content improves digestion
- Antioxidants support the assemblage and humor vessels
- Healthy fats promotes the functioning of the bosom and tense system
Abandoning carnal products and expanding the stock of works foods helps general wellness of the body.
Editorial comment
Athonite cuisine is simply a uncommon illustration of however restrictions go a source of improvement alternatively than simplification.
The recipes of the monk Epiphanius are not conscionable Lenten food, but a system where taste, subject and tradition beryllium simultaneously. In today’s world, where nutrition often comes down to convenience and speed, this attack seems astir radical.
And possibly that is why these dishes stay applicable acold beyond the confines of monasteries.
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