Tabbouleh (تبولة)
Tabbouleh is a parsley salad with bulgur wheat, not a bulgur salad with parsley. This distinction matters enormously....
Great and Holy Saturday
Hieromartyr Antipas, Bishop of Pergamum / Holy Martyrs Processus and Martinian (1st c.)
Tabbouleh is a parsley salad with bulgur wheat, not a bulgur salad with parsley. This distinction matters enormously....
If hot lobio is winter comfort, this cold version is the dish you want on a warm spring fasting day. Cooked kidney be...
Thick, golden, and almost absurdly filling, гороховый суп is the heavyweight champion of Russian fasting soups. Split...
The Greek cousin of baba ganoush, but leaner and more direct. Eggplant charred over flame until the skin blackens and...
Gigantes plaki is one of the great dishes of the Greek table — enormous white beans baked slowly in a thick, sweet to...
Koliva is one of the most ancient foods in Orthodox Christianity, prepared for memorial services and Soul Saturdays. ...
Miso-glazed salmon is one of those dishes that seems too good to be this simple. Salmon fillets marinate briefly in a...
Beet pkhali is the ruby-red jewel of the Georgian fasting table. The technique is identical to spinach pkhali — cooke...
Som tum is the salad that starts fistfights over who makes it better. Shredded green papaya pounded in a mortar with ...
Solyanka is the soup that proves fasting food can be bold, complex, and deeply savory all at once. This version build...
Sarmale are Romania's national dish, and the fasting version is no lesser thing. During Lent, the pork and rice filli...
A Moroccan tagine with fish is a stunning one-pot meal — chunks of firm white fish braised in a spiced tomato and oli...
This is the xerophagy version of a Greek salad — stripped of its oil, its feta, and its cooked elements. What remains...
Mushroom and barley stew is the Russian grandmother's answer to the question of how to make something deeply satisfyi...
Ful medames is the breakfast of Egypt, eaten by millions every single morning, and it is one of the most ancient prep...
The genius of this dal is that coconut milk provides all the richness you would normally get from ghee or oil. The fa...
Ribollita means "reboiled" — this is a Tuscan soup that was originally made by reheating leftover minestrone with sta...
Stuffed peppers are as common in Romania as they are across the Balkans, and the fasting version — filled with season...
This is the most portable and calorie-dense xerophagy food you can prepare. A bag of this in your pocket gets you thr...
Ghiveci is Romania's answer to ratatouille — except bigger, bolder, and more generous. Where the French use four or f...
Lobio is the beating heart of the Georgian fasting table. The word simply means "beans," but the dish itself is anyth...
Рассольник gets its name from рассол — pickle brine — and that sour, salty tang is what makes this soup completely ad...
Pkhali is one of the great techniques of Georgian cuisine: cooked vegetables bound with a dense, garlicky walnut past...
A fish-day bowl that delivers deeply satisfying flavors with almost no effort. The teriyaki glaze caramelizes on the ...
If prebranac is the king of Serbian fasting, pasulj is the daily bread. This thick white bean soup is eaten year-roun...
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