Information about fasting.

Lenten Recipe: Priest’s Soup

Tuesday, March 10, 2015
1 cup red lentils
2 ½ cups cold water
2 small onions, quartered
¼ cup long-grain rice
4 cups boiling water
1 ½ teaspoons salt
½ teaspoon ME red pepper

1- Pick over and rinse lentils. Add the saucepan with cold water to cover. Bring to the boil, lower flame and simmer, uncovered, 10 to 15 minutes until water is almost absorbed and lentils have turned yellow. Mixture will resemble a thick paste.

Lenten Recipe Peas in Tomato Sauce/Loligov Volorn

Tuesday, February 17, 2015
 2 tablespoons olive oil
1 Onion, sliced in thin crescents
½ cup tomato sauce
1 10-ounce package frozen peas*
½ teaspoon crushed, dried basil
  1. Heat olive oil; add onion and sauté over low heat until limp, about 10 minutes.
  2. Add tomato sauce, bring to a gentle boil and cook, uncovered, 5 minutes, stirring occasionally, until slightly thickened.

Lenten Dessert Taheen Cookies

Tuesday, April 1, 2014
2 cups all-purpose flour
¼ teaspoon salt, optional
½ teaspoon baking soda
¼ cup margarine, soft
½ cup taheen
¾ cup sugar
¾ cup water

1-Measure flour into a bowl and stir in the salt and baking soda.

2-In a larger bowl, add margarine, taheen, and sugar, using a fork to mix together. Then add the flour mixture, blending together with a fork or your hands. Gradually add the water and continue to mix.

Lenten Recipe Fava Beans in Olive Oil (Tsetov Paglah)

Monday, March 17, 2014
1 pound fresh, tender fava beans, trimmed, and coarse strings removed
1 ½ teaspoons salt juice of half lemon
½ cup olive oil
¾ cup coarsely chopped onion
3 cloves garlic, coarsely chopped
½ teaspoon ME red pepper
1 teaspoon sugar
¾ cup water
3 tablespoons chopped dill
  1. Cut beans into 1-inch lengths, sprinkle with half the salt, add the lemon juice and toss to coat. Add just enough water to cover the beans, then set aside.

Lenten Recipe: Stewed Celery

Tuesday, March 4, 2014
  • 2 onions, sliced
  • ¼ cup olive oil
  • 1 bunch celery leaves removed
  • ½ cup water
  • 3-4 garlic cloves, coarsely sliced
  • ¼ cup red or green pepper, coarsely chopped
  • salt and pepper to taste
  • 1 rounded teaspoon tomato paste
  • juice of 1 lemon
Sauté onions in olive oil over moderate heat for about 10 minutes, stirring frequently to prevent browning.

Lenten Recipe: Bean Casserole Loopyai Aghtsan (plaki)

Tuesday, March 12, 2013
1  20-ounce can white kidney beans
1  cup water
2  carrots, peeled and diced
2  celery ribs, diced
2  medium poteoes, peeled and diced
2  cloves garlic, minced
¼ cup minced parsley
2  tablespoons minced dill
¼ teaspoon black peper
¼ teaspoon ME re pepper
2  teaspoons salt, or to taste
1  teaspoon tomato paste
1  medium tomato, diced
1/3 cup olive oil lemon slices

    Lenten Recipe: Spinach Soup

    Friday, March 1, 2013
    4 cups hot water
    ½ cup Lentils, picked over to discard residue
    ½ cup cracked wheat, large
    1-2 cloves garlic, mashed
    1-2 teaspoons salt to taste
    1 16-ounce can whole tomatoes, broken up
    2 tablespoons tomato paste
    1 10-ounce package whole-leaf frozen spinach (or its equivalent in fresh spinach leaves
    1 teaspoon crushed, dried or 2 tablespoons fresh, minced basil



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