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Users comments and reviews on article Orthodox Fasting Recipes by TaniaT


excuse me for rating the article as"bad",but it really consists of missunderstood and/or poor iformation.
i do highly appreciate the attempt of the author to look for some healthy relevant tips in is true that the average winter diet was stuck with fatty food,pickles,lot of animal products(pork and other red meats high in chloesterol).it is no coincidence that the Lent comes right at the winters end.but i cannot agree with the theory that fasting aimed to make people weaker and thus less interested in"sin".it is dull and dense to think so.the very reasons for the orthodox fasting are those:
-Jesus Christ himself went to the desert and undertake fasting to fight(overcome) the passions.he had nothing but lasted for 40days.finally he got enlightened.
-fasting aims to make us aware of the divine presence around us an less self is a symbolic sacrifice we make to achieve spiritual growth.cause it is a natural way to clean one's body,boost the immune system and make mind clearer.
the fasting allows us to eat no animal products(incl.eggs,fish and dairies),but no such things as olive oil banned or etc.
amazing is also the fact that indian or turkish recipes are given as examples.they are very good and probably delishious ones,but have nothing to do with the topic as well;))))
please,do always check out the source of information when writing an article!all i've read so far in this site has been very good and useful.keep it that way,please!
respect-mihaela(bulgarian orthodox)


User avatar
Shining Star
98 posts
Dear Mihaela,

Thank you for commenting my article. I appreciate every critic-good or bad.
I am not religious person myself, but currently do live in orthodox environment, where fasting has become a true fashion (especially after the war). Despite that I show little interest in that trends.
The sources I've found where claiming what I wrote (olive oil...). Obviously this is not true, and thank you for warning.
Btw, what passions do you mean when you mentioned Jesus overcoming his passions when fasting for 40 days? From my point of view, this is very close to being less sinful.... From religious point of view I might be wrong.
About Turkish and Indian recipes... I notice people here only eating bread and actually consuming very imbalanced diet during their fasts. Introduction of those recipes was not a kick in the face to religion- and my aim was not to mix Muslims or Buddhists with Christians- not at all- it was exactly what you've said: introducing very healthy, good and delicious recipes. But as you said yourself they are out of topic, since they aren't othodox.
Thus, if you have any good orthodox recipes, please post them. I am sure that people that seek for them in this article would greatly appreciate it.
As far as I am concerned, probably I was not the right person to write this article.


p.s. I truly didn't mean to offend anyone with my limited religious knowledge!


Dear author,
i'm also far from promoting some radical religious ways(i've been interested in any religion an have learned and accepted a lot from the science of yoga and i'm a vegetarian myself).i would rather believe that all religions are only different paths to one and the same source of eternal bliss.exploring them will enrich our knowledge and experience.but we'd better not determine something as orthodox or muslim or hinduistic if aiming to look for one general similarity.for example the fact that you've decided to discuss fasting is really ,probably know that there'are whole healing methods based on fasting(clinics around the world try to heal various diseases thatway).we'll find fasting presented more or less in every religious doctrine.and there is a lot for us left to learn there.
so,your article might be directed to fasting in general and everything would come into place then;)
my brother in law is an orthodox priest and we do often discuss those subjects.i tend to ask many questions,though often they leave with no answers.anyway.
you're right about the beans.eating no meat and dairies during that period makes the diet poor in beans are main source of whites.there are some interesting recipes as potatoes stuffed with beans,or red peppers(tomatoes) stuffed with rice.even some special cookies with olive oil(it is an old recipe i'll try to find too).
so,i'll look for them,translate and mail tonight or tommorrow morning.
now a bit for the so called passions.
it is connected with more with the inner conflict everyone has to solve byhimself.Jesus,while starving in the desert was tempted by the evil.that is what is meant by"passion".to experience this temptation in different forms and not to commit sin,requires an extremely strong spirit.that's how the soul itself is being tested by God.i hope i've said it clearly enough to be understood.
all the best-mihaela:)


User avatar
Shining Star
98 posts
Looking forward to some new recipes :-)


here are some recipes wich i found for you browsing through several sites in the net.i edited some features,which seemed to be very odd(according to the original data).i haven't found the cookies(with the olive oil)yet.
hope you'll appreciate the listed below:)

12 peppers
2 onions
2 carrots
4 spoonfuls of vegetable oil
1 coffee cupful of rice
1/2 teaspoonful of ground pepper
1 spoonful of minced parsley
1 spoonful of finely chopped leaves of celery salt to one’s liking
How to make:
There are several ways to cook the peppers. You can pour boiled water on them or put them in salted
boiling water and stew them until they grow soft. It depends on you which way you choose. If they are
dryed, they should stay in cold water for the night; this mode of processing is suitable for housewives,
who are used to thinking of their meals the day before, but also for those who prefer to somehow "stay
away" from the cooking process.
In all three cases the swollen outer covering should be peeled off (the stems and seeds are removed
first).Then stew in salted water the finely chopped onions, together with the thinly grated carrots.
When the vegetables grow soft and the water evaporates, add some vegetable oil and brown.
Add the rice, a teacupful of hot water and boil on a moderate fire until the rice absorbs the water and
swells. Take the pot off the fire and add the ground pepper, the chopped up parsley and celery leaves.
When this mixture is cooled, stuff the peeled peppers with it.
Arrange the filled peppers close to one another in a stew pan on the bottom of which put a plate (upside
down),in order to keep the rice from coming out of the peppers while boiled. Sometimes Bulgarian
housewives have a plate set over the peppers too. Add boiling water to cover the peppers and stew on
a slow fire.
Kyopolou-Aubergine/Eggplant Dip, called Kyopolou

2-3 aubergines/eggplants,
4-5 peppers (red and green mixed),
2-3 medium tomatoes.
4 cloves garlic,
fresh bunch parsley,
red wine vinegar,
sunflower oil

How to prepare:
Bake/roast the aubergines, tomatoes and peppers on a hot plate or in the oven (220C),
peel their skin and cut into small pieces. Add the crushed garlic. Mix well, add oil and vinegar,
salt to taste, stir again. Arrange into a serving dish, top with finely chopped parsley.
Serve with toasted bread or bread sticks.

Unbelievably tasty!

1 1/2 teacupfuls of lentils,
1 big onion,
2 carrots,
1/2 celery bulb,
4 potatoes,
two red tomatoes - fresh or tinned,
1 coffee cupful of vegetable oil,
3 cloves of garlic

How to make:

You have to begin preparing this dish the night before. This does not mean you are supposed to cook all night - this is not at all customary for the Bulgarian cooking technique. You have to clean and wash the lentils and soak it in water, leaving it there for the night. On the next day begin with draining the lentils, then pour fresh water on it and boil on a moderate fire to softening. In a saucepan stew the finely chopped onion with the vegetable oil and a coffee cupful of water. When the onion grows yellowish, add the carrots and celery, cut up in small cubes. Add this mixture to the lentils, when almost ready, together with the garlic cloves (unpeeled), the tomatoes - peeled and grated, and the cubed potatoes. Boil on, till lentils become absolutely soft - then transfer to an oiled baking dish, salt to your liking and put dish in the oven. Bake in a moderately quick oven to get the potatoes soft too.

Note: This dish is very healthful for young children, old people and residents of countries with a cold climate, because it is very nutritious. Its wholesomeness is due to the heat processing applied - boiling and baking. When products are boiled, the nutritive substances are preserved, and when baked - products are processed in a way that makes them most easy to assimilate.
Stuffed Aubergines (Imam Bayaldy)
Ingredients: 4-5 eq. sized aubergines, 5-6 tomatoes, 5 onions, 2 carrots, 1 celery, 4-5 cloves garlic, half a lemon, 1 bay leaf, 3 spoonful breadcrumbs, parsley, peppers, half a cupful sunflower oil, salt. Separate the stalks from the aubergines and carefully hollow them. Cook in oil and some water and stuff with a mixture prepared as follows: brown the finely chopped onions in same oil. Add the grated carrots and celery and when tender, also the grated tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt. Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs. Bake in a moderate oven. Serve cold garnished with slices of lemon.
Bulgur with Leeks

Serves 4 Hot Vegetarian Vegan Grains Vegetables Fruit Accompaniment Dairy Free Eggless Bulgaria Europe

150g/+5oz Prunes
Hot Water
120ml/4fl.oz. Vegetable Oil
900g/2lb Leeks, sliced
225g/8oz Bulgar Wheat
1 teasp Paprika
600ml/20fl.oz. Boiling Water


1. Place the prunes in a bowl, cover with hot water and set aside to soak.

2. Heat the oil together with about 2 tablespoons of water in a large saucepan, add the leeks, mix well and cook over a low/medium heat for 5 minutes, stirring.

3. Add the bulgur, paprika and boiling water , mix well, bring to the boil then reduce the heat, cover and simmer for 10 minutes.

4. Drain the prunes, add them to the bulgur and season with salt. Mix well and continue to cook for a further 5-10 minutes until the bulgur is tender, adding a little more water if necessary to prevent it drying out. Serve hot.
Baked Pears with Vanilla Syrup Veg CD DP Bulgarian 30mins plus cooling

Serves 4 Cold Vegetarian Fruit Nuts Dessert Gluten Wheat free Eggless Bulgaria Europe

4 large Pears, halved
25g/1oz Chopped Walnuts
2 tbsp Brown Sugar
25ml/1oz veg.oil
½ teasp Ground Cinnamon
For the syrup
225g/8oz Granulated Sugar
240ml/8fl.oz. Water
1 teasp Vanilla Extract


1. Preheat the oven to 180C, 350F, Gas Mark 5 and lightly grease a shallow ovenproof dish. Halve the pears lengthways, remove the cores and place in one layer, cut sides up in the ovenproof dish.

2. Place the walnuts, brown sugar, oil and cinnamon in a small mixing bowl and mix thoroughly.

3. Divide the mixture between the pear halves, sprinkle over 1-2 tablespoons of water and bake for 15 to 20 minutes.

4. Meanwhile, place all the ingredients for the syrup in a saucepan, bring to the boil, stirring then continue to cook for about 10 minutes or until the mixture is thick and syrupy.

5. When the pears are cooked, remove from the oven and pour the hot syrup over the top.

6. Set aside to cool. Serve cold.


User avatar
Shining Star
98 posts
great recipes...I appreciate of course
hope you'll soon find the one for cookies with olive oil. ;-)