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Fasting

In Orthodox Catholic communities, fasting is an important part of their spiritual life, providing times for contemplation and prayer. During these times, Orthodox Christians abstain not only from meat but also from eggs, milk, and cheese during all fasting days.

Fasting is observed during the Great Lent, every Wednesday and Friday throughout the year (unless a feast takes precedence over the fast), and on all days listed below:

The Great Fast. Beginning seven weeks before Easter, Lent is the most important period of the year for the Holy Eastern Orthodox Church. The fast is divided into two parts. The first forty days commemorate the fast of Christ in the desert. During this fast, according to the Scriptures, Satan appeared before Christ to tempt him.

The Passion-week fast, a separate fast, commemorates the suffering and passion of Christ. Orthodox Christians abstain from meat and dairy foods, but children and the sick are exempt.

A period of self-denial, contemplation, and prayer, the Great Fast begins on Monday after Cheese-fare Sunday - forty days before Palm Sunday - and ends on the eve of Palm Sunday.

Holy Week, from the evening of Palm Sunday to Holy Saturday, is a special fast in the honor of Christ’s passion.

The Weekly Fasts. Each Wednesday and Friday is observed with fasting, unless a feast takes precedence over the fast. The fast on Wednesday is in memory of the betrayal of Christ; the fast on Friday is in memory of His passion and death on the Cross.

The Fast of The Holy Apostles. Beginning on the Monday after All Saints’ Sunday - the Sunday following Pentecost - and lasting until the Feast of The Holy Apostles (Peter and Paul) on June 29th, this fast varies in length depending on the date of Easter.

The Fast of the Theotokos (Virgin Mary). Preceding the Feast of the Falling Asleep of the All-holy Theotokos, this fast begins on August 1st and lasts until the day of the feast, August 15th.

The Fast before Christmas. Beginning on November 15th, this fast lasts until the day of the Feast of the activity, December 25th.

Special Fast Days:
August 29th: The Beheading of St. John the Baptist.
September 14th: The Elevation of the Holy Cross.
January 5th: The Eve of the Epiphany

When fasting is forbidden:
The Church forbids fasting during the following periods:
From December 25th to January 5th
The week after the Sunday of the Pharisee and Publican
The week after Meat-fare Sunday requires abstinence only from flesh-meat.
The week after Easter.
The week after Pentecost.

Click here for links to other lenten recipe sites:

Recipes

Most of the ingredients mentioned can be purchased from a specialty or Middle Eastern store. Unless otherwise stated, use olive oil in recipes.

Lenten Pies

Lenten Pie Dough.

2 pounds flour
1/2 cup oil
1 cake yeast
1 tablespoon salt
About 3 cups of lukewarm water
1/2 teaspoon Mahleb (optional)

Mix the ingredients and knead with water. Cover and let rest in a warm place for about one and a half hours. When the dough rises, cut into small sections 3 inches in diameter. Cover with cloth and allow to rise again for 30 minutes. Then flatten with your hand to thickness of pie dough. Use various fillings, as described below, shaped either as triangles, or leave face open, as suggested in the recipes below.

This will yield enough dough for 3 dozen pies.

 Chick-Pea Pie.

Lenten pie dough
1 pound chick-peas

Soak chick-peas overnight with 1 teaspoon baking soda in water to cover. Wash thoroughly following day and drain off water until peas are dry. Place peas on pieces of dough (open face pies) and bake in moderate oven (350 degrees) for 15 minutes, then place under broiler for a few minutes. Serve hot or cold.

Yield: 3 dozen pies.

Sesame-Seed Pie.

Lenten pie dough
1 cup sesame seeds
1/2 cup sugar
Oil

Mix sesame seeds and sugar with just enough oil to hold mix together. Place on dough (open face pies). Bake in moderate oven (350 degrees) for 15 minutes, then place under broiler for 1 minute.

Yield: 3 dozen pies.

Spinach Pie.

Lenten pie dough
2 pounds spinach
Salt
3 onions, finely chopped
Juice of 3 lemons
1 cup ground walnuts
Pepper and allspice to taste
1 cup oil

Wash spinach thoroughly and cut into small pieces. Sprinkle with salt. Squeeze until all water is removed. Add onions, lemon juice, walnuts, and spices. Mix well. Then mix in oil. Place spinach mixture on pieces of pie dough and close in triangular shape. Brush oil on baking tray and arrange pies in rows. Bake in moderate oven (350 degrees) for 15 minutes until bottoms are lightly browned. Place under broiler until tops of pies are lightly browned.

Yield: 3 dozen pies.

Thyme-Sumac Pie.

Lenten pie dough
4 tablespoons zahter
Olive oil

Mix zahter with just enough olive oil to make paste for spreading on pieces of dough (open face pies). Bake in moderate oven (350 degrees) for 15 minutes, then place under broiler for 1 minute. Serve hot or cold.

Yield: 3 dozen pies.

Note: Zahter is a blend of thyme and sumac powder and can be purchased from Middle East stores. There is no substitute for this tangy product.

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Salads

Fava Bean Salad.

1 teaspoon baking soda
2 cups dried fava beans
1 onion, chopped
1 clove garlic, chopped
2 tomatoes, quartered
1 teaspoon mint
2 tablespoons lemon juice

Soak beans overnight in water with baking soda. The following day, rinse; cover with water and boil for 1 hour. Cool, then add onion, garlic, tomatoes, dried or fresh mint, and lemon juice.

Serves 4

Syrian Bread Salad (Fa-toosh)

2 large pita bread rounds
Half bunch green onions
Half bunch Italian, flat leaf parsley
1 small cucumber
Half bunch fresh mint (or 2 tablespoons dried)
2 tablespoons fresh thyme (or 2 tablespoons dried)
1 teaspoon salt
Half teaspoon pepper
Juice of 3 lemons
Half cup of olive oil (Extra virgin)
Black olives

Allow the pita bread to become hard and brittle, or bake in moderate oven until crisp. Break the bread into small, bite sized pieces. Cut all vegetables into small pieces. Mix vegetables with the bread in a salad bowl. Add salt, pepper, lemon juice, and oil, and mix well. Garnish with black olives.

Serves 6

Tomato and Onion Salad.

4 large tomatoes sliced
1 medium onion, chopped
Olive oil
1 tablespoon dried mint
Half teaspoon garlic powder
Salt and pepper to taste

Place tomatoes and chopped onions in salad bowl and use just enough oil to coat the salad. Sprinkle with mint. Add garlic powder, salt and pepper to taste.

Serves 4

Wheat Garden Salad (Tabooley)

1 cup cracked wheat, fine
1 bunch green onions
2 large bunches Italian, flat leaf parsley
Half bunch mint
4 large tomatoes
Juice of 4 lemons
Half cup olive oil
Salt and pepper to taste

Soak the cracked wheat in water for a few minutes. Squeeze dry by pressing between palms. Chop onions, parsley, mint leaves, and tomatoes very fine. Add wheat, lemon juice, olive oil, salt and pepper. Mix well. Serve with fresh lettuce, grape leaves, or cabbage leaves. These leaves are used as scoops to eat the salad.

Serves 6

The above information was extracted from “The Art of Syrian Cookery” by Helen Corey, dated 1962: An excellent collection of traditional recipes.

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