Of the best I’ve tasted. All materials are from their small garden and the tahini excellent, from “their own”. A vitamin bomb that embellishes their endless fasts. The monks try to be self-sufficient. Whatever they need for their daily diet they produce themselves. Their tahini is organic, their pasta and their frumenty Lenten and whole wheat. Chestnut honey, fir honey, flower honey and acacia honey give sweetness to their fasting. Their handiwork, sold, for the financial support of the monastery, in the Monastery’s exhibition or in stores in Katerini and Athens.
PARADOSIAKI –TRADITIONAL- OLYMPOU- Cyprus 56 Argyroupoli 2109946020.
Vegetable soup with tahini
From the father Porfirios of the Monastery of Ag.Dionysios “of Olympus”
Ingredients
250 gr Carolina rice
Juice of 3-4 fresh lemons
3 tablespoons organic tahini of the monastery
2 carrots diced
2 carrots cut in half
1 potato diced
2 potatoes cut in half
3 celery stalks, cut into pieces
2 medium potatoes diced
2 small celery roots cut in half
3 medium onions
1 bay leaf
Sea salt
Freshly ground white pepper
How to prepare
Boil separately in salted water the 2 carrots, onions, the celery root and potatoes for 30 minutes.
Immediately after we whisk them in the blender.
Once they become “like ointment” add the tahini, lemon and mix gently to allow to mix the flavors.
In a saucepan, boil the rice in water with a bay leaf. 5 minutes after the first boiling add the potato, carrot and celery cubes. In 25 minutes they are ready.
Remove from the heat and stir the mixture of vegetables and tahini.
Pour a little pepper or salt if necessary.
If there is not enough liquid left, add hot water and bring to a boil once more, stirring gently.
In three minutes we serve.
Small secrets
The carrot “retains” salt, so try the vegetable soup because it might need a little more salt!
