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Note: This page will be updates as various recipes are
submitted/collected. This is a mixed bag of recipes, which will
be added to until there's enough of them to catagorize. Please
help with your contributions of Orthodox holiday recipes!
Phanourios Bread (Fanouropita)
Rizopita Me Karydia Ke Stafides (Greek Lenten Pie)
Amygdalota Sifneika (Lenten Greek Almond Cookies)
Bojti Halikraleves (Hungarian Lenten Row Soup)
Kwaresimal (Lenten Almond Cakes)
Lenten Mushroom Cutlets (Kotelty)
Spanakopita Nistisimi (Greek Lenten Spinach Pie)
Tahinopita (Greek Lenten Tahini Cake)
Keik Nistsimo (Lenten Greek Cake)
Topig (Armenian Lenten Chick Pea Kofta)
Tart de Brymlent (Medieval English Lenten Tart)
No-Cook Itch Pilaf
- 1 c orange juice
- 1/2 cp brandy
- 2 tbs unsalted butter
- 1/2 tsp salt
- 2 c golden raisins
- 3/4 c sugar
- 1/2 c honey
- 1 tbs ground cinnamon
- 1/2 tsp ground cloves
- 2 c all-purpose flour
- 2 tsp double-acting baking powder
- 1/2 tsp baking soda
- 2 tbs grated orange peel
- In a large, heavy bottomed saucean, combine all
igredients listed from orange juice to cloves.
- Bring to a boil. Reduce heat, and simmer for exactly ten
minutes -- any longer, and you'll have a good carmelized
smelling door stop instead of a cake.
- Set pot in cold water to cool mixture completely.
- Sift into cooled syrup flour, baking powder and baking
- Beat vigorously for eight to ten minutes (Takes muscles!
We use a wooden spoon for this.) or until batter is
smooth and bubbly.
- Stir in orange peel.
- Turn into well greased 7 " fluted pan or 8"
- Sprinkle with 1/2 cup sesame seeds (optional; skip if you
- Bake for 1 to 1 1/2 hours, until a knife inserted in the
center comes out clean.
- Sprinkle with 1/4 cup brandy and cool cake in pan. Bring
to church to have blessed, and then share with
parishioners or the poor. (Posted: Indiana Listserv by
- 1/2 c short-grain rice
- 1 tbs margarine or light olive oil
- 2 c water
- 1 c shelled walnuts
- 1 c golden raisins
- 1 1 /2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 4 sheets Homemade Phyllo, or 1 lbs thick commercial
- 1/2 -3/4 c melted margarine or light olive oil, for
- 1/2 c sugar
- 2/3 c water
- 2 tbs lemon juice
- Peel of 1/2 lemon
- 1 piece cinnamon stick
- Soak the rice for 5 minutes in water to cover.
- Drain and saute in the margarine until glistening.
- Pour in the water and cook over low heat for about 12
minutes, or until it becomes very soft and has absorbed
all the water.
- Turn the cooked rice into a bowl and let cool a little.
- Preheat the oven to 375 F.
- Mix the walnuts, raisins, cinnamon, and cloves with the
rice and stir well.
- Brush a 14 x 9 1/2 -inch baking pan with margarine and
lay in 2 sheets of homemade or 8 sheets of
commercial phyllo, brushing each sheet with margarine.
Let about 2 1/2 inches of dough hang over the edge
of the pan, and trim the rest.
- Pour the filling into the pan, smooth it with a
spatula, and lay in the remaining sheets of commercial or
2 sheets of homemade phyllo, brushing each sheet with
margarine. Trim the top sheets to no more than 1/2 inch
larger than the pan all around.
- Brush again with margarine, and turn the hanging
phyllo inward to seal. Using a very sharp knife or
a razor blade, score the top layers to mark the desired
sizes of the pieces you will cut later.
- Place in the oven, and bake for 1 hour, or until golden
brown on top.
- After baking for 30 minutes, start preparing the syrup.
Place the sugar, water, lemon juice, lemon peel, and
cinnamon stick in a saucepan, bring to a boil, and turn
down the heat. S
- Simmer until the pie is baked.
- The moment you take the pie out of the oven, discard the
lemon peel and cinnamon stick, and pour the syrup over
the pie. Be very careful-the syrup can bubble vigorously
and can burn you.
- Cover the pie with a clean kitchen towel and let cool
completely before serving. This rice pie tastes much
better the next day and keeps well for at least a day.
(Author's note: This is a Lenten sweet pie that is
prepared in Metsovo, but this recipe is my
interpretation. Instead of using olive oil, I have used
margarine because I think the taste of olive oil is much
too strong. Needless to say, it is infinitely better if
the phyllo is homemade. - AGLAIA KREMEZIS
- 1 pound shelled almonds, bleached, dried well, and finely
ground in a food processor (about 2 1/2 cups ground)
- 1 1/2-2 c granulated sugar
- 1/2 c water
- 1-2 tbs orange flower water, plus more to wet fingers as
you shape the biscuits
- Confectioners' sugar, for sprinkling
- In a large heavy pot, heat the ground almonds, sugar,
water, and orange flower water.
- Stir with a wooden spoon until the mixture no longer
sticks to the bottom and sides of the pan, 5 to 8
- Let cool slightly, then wetting your fingers with orange
flower water, take tablespoonfuls and shape the biscuits
to form small pears about 11/2 inches high. Keep the
mixture covered while you work because it dries out
- Sprinkle the biscuits with confectioners' sugar until
they are completely covered.
- (Chef's note: There are many varieties of amygdalota. In
some, the ground almonds are mixed with flour, butter, or
eggs and baked. In others, the cookies are not baked at
all; the almonds are mixed with rosewater, then
shaped and left to dry a little before being dredged in
confectioners' sugar. Almond cookies that use no butter
or eggs are one of our many Lenten sweets, which Greeks
prepare especially on Clean Monday, the first day of
Lent. This recipe was given to me by Mrs. Maria
Salmaltani, the owner and cook of one of the best old
tavernas in Kiffissia, a posh Athens suburb. Although
Mrs. Salmaltani comes from Paros, she told me that this
recipe originated on Siphnos, another Cycladic island,
probably the most beautiful one. - AGLAIA KREMEZIS www.estaitoronline.com)
- 2 ea carrots
- 2 ea parsnips
- 2 md onions
- 1 sm celery knob
- 1 tsp salt
- 2 ea bay leaves
- 5 ea black peppercorns
- 1 tb unsalted butter
- 1 tb all-purpose flour
- 1 pinch paprika
- 1/2 lb fish fillet -- small pieces
- 1 ea fish head
- 1 lbs fish roe
- 2 tb white wine vinegar
- 1/4 c sour cream
- Peel vegetables and cut into small pieces, and together
with salt, bay leaves and peppercorns cook them in 2 qts
water till they are almost soft.
- Make a roux with butter and flour, cook for only a few
minutes, leaving it very light.
- Add paprika and whip 1/2 cup cold water into the roux.
- Pour roux into the vegetable mixture and bring again to a
- Reduce heat to a simmer. Add fish pieces and fish head,
and simmer soup for 10 minutes.
- Add row and cook for another 5 minutes.
- Pour in the vinegar; just before serving stir in the sour
- Adjust salt and vinegar to your taste.
- (Note: During Lent most Hungarians eat a lot of fish.
There are almost always little bits of fish meat, bones
and heads left over and that's when this soup would be a
good beginning for a Lenten meal.)
- 1 1/8 c almonds, slivered & blanched
- 3 1/2 c flour; sifted
- 1 1/2 to 1 3/4 c sugar
- 1 tsp cinnamon
- 2 ts orange extract
- 2 ea lemon rinds, grated
- 2 ea orangeor tangerine rinds; grated
- 1 1/2 c water (approximately)
- toasted almonds, slivered
- Toast the almonds on baking sheet for about 5 minutes at
- Reset the oven for 350F.
- Grind one-third of the almonds.
- Mix the ground almonds with the flour, sugar, and
- Add the orange extract and the rinds. Mix well.
- Blend in the slivered almonds.
- Gradually, add enough water to make a stiff dough (the
dough will be sticky).
- Form the dough into cake about 7 inches long, 2 inches
wide and 1 inch thick.
- Bake for 35 minutes.
- Optional: While they are still hot, brush the Kwaresimal
with honey, and sprinkle with slivered toasted almonds.
- Let the cakes cool for about 20 minutes, then with a
serrated knife cut them into slices about 3/8 inch thick.
- (Variations: Here are a few of the classic variations:
Hazelnuts can be substituted for the almonds. You can if
you prefer all of the nuts, or fewer of them. You can
also insert some whole blanched almonds. Remember the
more nuts you grind to a powder, the more liquid you will
need to make the dough; and the fewer nuts you grind, the
less liquid. In Malta these cakes would often be made
with orange-flower water, which is hard to obtain here.
Orange extract or liqueur (or other liqueur or rum) can
be used as a part of the liquid.)
- 1 lbs fresh mushrooms
- 1 c onion, chopped
- 3 tbs butter
- 2 c hard rolls, cubed
- 2 or 3 1/2 c milk
- 3 ea eggs, lightly beaten
- 3 tb parsley; chopped
- fresh ground pepper
- 1/2 c breadcrumbs (more if needed)
- butter for sauteing cutlets
- Chop the mushrooms in a large frying pan, saute them with
the onions in 3 tbsp of butter.
- Soak the cubed hard rolls in milk for about 10 minutes.
Add to the mushroom-onion mixture.
- Blend in the eggs, parsley, salt and pepper.
- Form the mixture into cutlet-shaped patties, each patty
should take 3 to 4 tablespoons of the mixture.
- Press the patties onto the breadcrumbs.
- Fry in butter until crisp and brown on both sides.
- (Variation: You could substitute dried mushrooms for part
or all of the fresh mushrooms. They are a favorite among
the Polish for their rich and interesting flavor.)
- 1 lbs curly endive
- 3 lbs fresh bulk spinach, washed, large stems removed
- 3 bn large scallions, white and green chopped together
- 5 tbs virgin olive oil
- 1 lemon
- 1 1/2 c finely chopped fresh dill
- 1 tbs salt and freshly ground black pepper
- 1 tbs rice or cracked wheat
- 1 1/2 c all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 5 tbs olive oil
- 1 tbs sesame seeds
- Start by making the pastry. Sift the flour with the salt
and baking powder.
- Mix in about 6 tablespoons water, a little at a time,
until the dough is gooey, but not wet.
- Add 1 tablespoon olive oil, plus another teaspoonful, and
a little more flour, if needed, to make a cohesive mass.
- Knead the dough for 5 to 10 minutes, until smooth and
- Cover it and set aside to relax for an hour or two.
- For the filling, separate the curly endive leaves, so the
vegetable will cook in the same time. Steam the spinach
and endive together in a large pan, in the water clinging
to the leaves, plus just an extra 1/2 cup. Turn the
leaves over occasionally, so they wilt evenly.
- When they are wilted, but not mushy, drain them in a
colander, pressing firmly with the back of a wooden spoon
to remove as much excess liquid as possible. (Reserve the
liquid for use in soup, or drink with a squeeze of lemon
juice, as the Greeks do.)
- Saute the scallions in 2 tablespoons olive oil, until
barely soft. Add a few tablespoons of water if they stick
to the pan.
- Roughly chop the cooked spinach and curly endive and
finely grate the zest from the lemon.
- Then toss the cooked vegetables with the scallions,
parsley, dill, lemon zest and 1 tablespoon lemon juice,
salt, and pepper, adding 3 tablespoons olive oil.
- Set aside until you are ready to fill the pastry.
- Choose an ovenproof earthenware or glass baking dish 2 to
2-1/2 inches deep and about 2-quart capacity and brush
the inside with oil.
- Divide the pastry into two unequal parts, and then again
into halves. On a floured surface roll out one of the
larger pieces of pastry. This should be large enough to
line the dish, coming up and over the sides - this should
make it very thin.
- Fit it into the baking dish and brush it with olive oil.
Do the same with the second piece of pastry, placing it
on top of the first, and brush again with olive oil.
- Sprinkle the tablespoon of rice or cracked wheat over the
bottom, to soak up excess juices, and fill with the
spinach and herb mixture.
- Roll out the remaining two pieces of pastry, separately,
to fit the top of the dish. Place the first on top of the
spinach, brush with olive oil, then place the second on
top of that. Prick the pastry with a fork in an
attractive pattern and brush the entire top with olive
- Sprinkle with sesame seeds. Bake in an oven preheated to
350 F for 45-50 minutes, until golden brown. (Source:
- 1 tbs margarine or peanut oil
- 1 c tahini
- 1 c caster sugar (or regular sugar with a few drops of
- 1 orange rind, grated
- 3/4 c strained orange juice
- 2 1/4 c flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp allspice
- 1/2 c walnuts, finely chopped
- 1/2 c sultanas (white raisins)
- You can replace tahini with peanut butter, the smooth,
- Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12
inch) slab cake pan with melted margarine or oil.
- Chill in refrigerator until required.
- Beat tahini, sugar and orange rind for 10 minutes, then
gradually beat in orange juice.
- Sift dry ingredients twice and fold into tahini mixture.
- Blend in walnuts and sultanas.
- Dust chilled cake pan with flour and turn batter into
pan. Spread evenly and knock base of pan on table top to
- Bake at 350 F for 55-60 minutes for tube pan, 45 minutes
or so for slab cake.
- When cooked, invert cake in its pan onto cake rack and
leave for 2-3 minutes before lifting pan from cake. Cool
cake and cut in slices or squares to serve. Store cake in
a sealed container. (Source: Tess Mallos)
- 3 1/2 cups flour
- 1 tsp baking powder
- 3/4 c oil
- 1/2 c white raisins
- 1 1/4 c sugar
- 1/2 c chopped walnuts
- 2 tsp grated orange peel
- 1/2 c cognac
- 1 tsp baking soda
- 2 c orange juice
- 2 tsp cinnamon
- Cinnamon and confectioners sugar for sprinkling
- Sift flour into ceramic bowl and mix the baking powder;
scoop out a well in center.
- Heat oil in frying pan and pour into the flour.
- Add raisins, sugar, nuts, orange peel, cognac, baking
soda dissolved in the orange juice, and cinnamon.
- Mix to make a stiff dough.
- Put into a buttered tube pan or baking pan and bake in
preheated 300 F. oven for about 1 hour.
- As soon as you remove it from the oven, sprinkle with the
cinnamon and confectioner's sugar.
- 2 c chick peas
- 6 c cold water
- 2 sm potatoes, boiled in jackets
- 1 1/2 tsp salt
- 1/2 tsp freshly ground white pepper
- 3 lg onions; halved & sliced
- 2 tbs water
- 1/4 tsp allspice
- 1/2 tsp cumin
- 1/3 c pine nuts
- 1/3 c currants
- 3/4 c tahina
- freshly ground black pepper
- TO FINISH
- olive oil
- lemon wedges
- parsley sprigs
- Soak chick peas in the cold water for 24 hours, in a cool
place if weather is warm.
- Remove the skins by taking a handful at a time and
rubbing with the palms of both hands so that the chick
peas actually rub against one another. Drop back into
bowl and take up another lot. Skim off the floating skins
as they accumulate. (why not just leave the skins on, if
this sounds like too much trouble!) Drain well.
- Pass the skinned chick peas through food grinder twice,
using fine screen. Alternatively, place in food processor
container in 2 lots and process to a paste
- Peel skin from boiled potatoes and mash finely with a
fork. Combine with ground chick peas, add salt and a good
grinding of white pepper. Blend thoroughly and keep
- Put sliced onions in a pan with the water, cover and
steam over medium heat for 10 minutes, then remove cover
and leave until moisture evaporates.
- Turn into a bowl and cool.
- Add allspice, cumin, pine nuts, and currants to the
onion. Blend well, then mix in tahina, and salt and
pepper to taste.
- Take 4 pieces of unbleached calico or similar cloth, each
about 50 cm (20 inches) square and scald in boiling
- Cool a little, then wring out well. Open out a square of
cloth on work surface and put a quarter of the chick pea
paste in the centre.
- Spread evenly with a spatula to a 20 cm (8 inch) square
and place a quarter of the filling in the centre,
spreading it a little. Bring each corner of the paste
over the filling by lifting up corners of cloth. Paste
should enclose filling in envelope fashion.
- Smooth joins to seal well. Make a single tie with each
pair of diagonally opposite corners of cloth, then tie a
second time. Complete another 3 topigs in the same way.
- Half fill a large pot with water, bring to the boil and
add about 1 tablespoon salt. When briskly boiling, lower
prepared topigs into pot and return to the boil.
- Cover and boil steadily for 12-15 minutes or until topigs
float and feel firm to the touch. Lift out immediately
and place on a tray, draining off water in tray.
- Untie and invert topigs onto platter. Leave until cool.
- When ready to serve, pour a little olive oil over each
topig and dust lightly with cinnamon or paprika. Garnish
platter with lemon wedges and parsley. To serve, cut each
topig in half, then slice in thick pieces. Olive oil and
lemon juice are added to individual taste. NOTE:
Ready-skinned chick peas are available at some Armenian
and Greek food stores. These look like split peas, but
are larger and nut coloured. (Source: Karen Mintzias)
- Dough for 9 inch pie crust
- 1 1/2 lb salmon, cod, haddock or a mixture
- 2 tbs lemon juice
- 2 tbs butter
- 2 ea pears - peeled, cored & thinly sliced
- 2 ea apples - peeled,cored & thinly sliced
- 1 c white wine
- 2 tbs lemon juice
- 2 tbs brown sugar
- 5 ea cubebs*, thinly crushed
- 1/8 tsp cloves, ground
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 c raisins
- 10 ea prunes, pitted & minced
- 6 ea dates, minced
- 6 ea figs, dried & minced
- 3 tbs red currant jelly or Damson
- (Cubeb, an aromatic pepper commonly used in medieval
times, can still be bought in many spice shops.)
- Preheat the oven to 425F and bake the pie crust for 10
minutes. Let cool.
- Cut the fish into 1 1/2" chunks, salt lightly ands
sprinkle with 2 tbsp lemon juice. Set aside.
- Melt the butter in a large, heavy skillet and toss the
pear and apple slices in it until they are lightly
- Combine the wine, lemon juice, brown sugar, spices and
dried fruits, and add to the mixture in the skillet.
- Cover and simmer about 15 minutes or until the fruit is
soft but still firm. Check the flavoring, and drain off
- Paint jelly on the pie crust.
- Combine fish chunks with fruit and place the mixture in
the crust. Bake at 375F for 15-25 minutes, or until the
fish flakes easily.
- 1 cup #1 bulgur
- 1 small can tomato sauce (sorry, I forget how many ozs,
but it is the smallest kind of generic, cooking style
sauce sold - about 4-6 ozs)
- 0.5 of tomato sauce can worth of water
- juice of 1.5 lemons
- chopped parsley and chives
- Mix bulgur, tomato sauce and water. Wait until liquid is
absorbed. Add the rest of the ingredients to taste.