Athonite cuisine: stewed potatoes according to the recipe of the monk Epiphanius

Photo: Dimitris Vlaikos

Stewed potatoes by medicine monk Epiphanius – 1 of the simplest, but astatine the aforesaid clip expressive dishes Athonite cuisine.

The sweetness of decently fried onions and the operation of spices turn this humble look into a full-fledged gastronomic dish.

Cooking time: 20 minutes prep + 40 minutes cooking

Ingredients (for 4 servings)

• 1 kg potatoescut into ample pieces
• 3 bulbsfinely chopped
• 4 cloves garlicsliced
• 2/3 cupful olive oil
• 2 tbsp. spoons tomato paste
• 4 bay leaves
• 1/2 teaspoon sweet paprika
• 1/3 teaspoon cinnamon
• 1/3 teaspoon cumin
• 1/2 teaspoon dried oregano
• salt, black peppercorns

Cooking method

1. Heat successful a wide saucepan olive oil and fry the bulb implicit mean vigor until lightly aureate and soft and sweet.
2. Add potato and garlic, stir and fry for 1-2 minutes.
3. Add capable water to conscionable screen the ingredients and navigator for 5-10 minutes.
4. Add tomato pastediluted successful fractional a solid of water, then salt, spices and bay leaf. Cover with a lid and navigator for astir 15 minutes.
5. Remove the lid and proceed cooking for astir 15 minutes, shaking the cookware slightly occasionally, until the liquid has evaporated and the potatoes are tender and “simmered.”
6. At the extremity adhd oregano.

The crockery is served warm oregon astatine country temperature.

Editorial comment

Athonite cuisine works connected contrast: elemental products – analyzable taste.

Caramelization of onions and spices make extent that you don’t expect from regular potatoes.

It is precisely such dishes that explicate why the monks bash not look to beryllium suffering from fasting.

See also: Athonite cuisine for Lent: 26 recipes from monk Epiphanius from Athos

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