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Meet the Mount Athos monks living at Simonos Petra monastery in northern Greece

Meet the Mount Athos monks living at Simonos Petra monastery in northern Greece

Independent14-05-2025
Mount Athos, a verdant peninsula in northern Greece, has been a center of Christian Orthodox monasticism for more than 1,000 years.
The all-male autonomous community, known in Greek as Agion Oros, or Holy Mountain, is no stranger to non-Greeks. Of its 20 monasteries, one is Russian, one is Bulgarian and one is Serbian, and the presence of monks from other nations is not unusual.
But it is in one monastery — Simonos Petra — that the greatest range of nationalities reside.
Here is a look at four of Simonos Petra's monks, and how they view Mount Athos:
Archimandrite Eliseos, 74: Greek
Abbot of Simonos Petra since 2000, Eliseos has been living in the monastery since 1973.
On Mount Athos: 'Truly Mount Athos spiritually has no borders. It is a place, a center of Christian monasticism. Not just now, since a long time ago. And it has the name Agion Oros (Holy Mountain).
And indeed, spiritually we cannot say it has borders. And this is proven through its survival through the centuries, that Mount Athos … has a sacred mission to unite people in peaceful coexistence, where between them there will be true relationships, love and harmonious cooperation.'
Father Isaiah, 50: Chinese, born in Vietnam
Isaiah has been living in Simonos Petra since 2006, arriving there from an affiliated monastery in France as part of a spiritual quest.
On what brought him to Mount Athos: 'It was in essence a deep searching of spiritual life, which is the answer for the meaning of life. And I have searched for that since my youth. Because I am a diaspora Chinese and I left Vietnam where I was born as a refugee and then we were accepted with my family in Switzerland and I grew up there.
And in that Swiss environment, I was trying to understand what I'm doing, where I'm going, what is the meaning of life. And in searching, I found some answers through virtue, and this virtue was connected with the face of Orthodoxy.'
Father Makarios, 73: French
Makarios has been living in Simonos Petra since 1979, after beginning a spiritual quest triggered by the 1968 student uprisings in Paris.
On what brought him to Mount Athos: 'Initially it is the search for truth. I am of the generation of 1968 in Paris, where everyone was thinking of revolution, of political revolution. With some friends, we felt that the problem the young people had back then was not political, that it was spiritual, that our society had forgotten the meaning of tradition, of the holiness of God.
… I found in an intellectual search that in the end, fulfillment, the fulfilment of truth, is in Christianity, but in the initial Christianity, in the fathers of the Church, in the Apostles. And while searching, I found that this was not just a reference, a nostalgia of the past, but that it exists, it lives in the Orthodox Church.'
Father Serafeim, 46: Syrian-Lebanese
Serafeim has been living in Simonos Petra since 2010.
On what Mount Athos means to him: 'The Holy Mountain is a place, I'd say, where you truly find spiritual peace. You see, monasticism has always sought peaceful places to find itself and thus to seek God. The Holy Mountain is primarily a place which for many centuries has kept this character.'
___
Associated Press religion coverage receives support through the AP's collaboration with The Conversation US, with funding from Lilly Endowment Inc. The AP is solely responsible for this content.
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Moment Boeing passenger jet's engine catches fire prompting emergency landing moments after take off from Corfu
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timea day ago

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Moment Boeing passenger jet's engine catches fire prompting emergency landing moments after take off from Corfu

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Moschofilero: The Greek grape you can't pronounce but absolutely should be drinking
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time10-08-2025

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Moschofilero: The Greek grape you can't pronounce but absolutely should be drinking

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Six delicious Greek dishes made for sharing
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Daily Mail​

time09-08-2025

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Six delicious Greek dishes made for sharing

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Cooking aubergines over an open flame will give them a smoky flavour and creamy texture. If that method isn't an option, you can achieve a similar result by baking the aubergines in a 200C oven. Coat in some olive oil, sprinkle with salt and roast for 1 hour, or until the skin is slightly darkened. 2 large aubergines, about 850g in total 1 red pepper vegetable oil, for shallow-frying 2 pitta breads, cut into large wedges 1 small red onion, finely chopped 1 garlic clove, crushed ¼ bunch of parsley, finely chopped zest of 1 lemon, plus 2 tbsp lemon juice 125ml extra virgin olive oil, plus extra for drizzling 1 tsp salt flakes and freshly cracked black pepper 1 Carefully place a small flame-resistant rack over an open flame set to medium heat. Arrange the whole aubergines on the rack and cook for 15-20 minutes, rotating them occasionally until dry and blackened on the outside and soft in the middle. 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Add the onion and cook, stirring occasionally, for 7-8 minutes, until the onion has softened. Stir in the garlic, rice and half the lemon zest and cook for about 2 minutes, until the rice is coated. Pour in the wine and cook for about 5 minutes, until reduced by half. 2 Add the clams and stock, cover with a lid and cook for about 30 minutes, until the rice is tender and the clams have opened. Discard any unopened clams. 3 Pour in the lemon juice and carefully stir it through. Scatter with the dill and remaining lemon zest, finish with a drizzle of olive oil and serve immediately. GREEK GIANT BAKED BEANS (gigantes plaki) This is the 'I can eat this for breakfast, lunch and dinner' meal we could literally eat every day of the week. Cooked in the oven with all the spices and tomatoes, these beans hold so much flavour and are perfect with some feta crumbled on top. SERVES 4-6 500g dried butter beans salt flakes 60ml olive oil, plus extra to serve 1 brown onion, sliced 3 garlic cloves, finely chopped 1 large red pepper, chopped 2 large tomatoes, chopped 1 tsp dried Greek oregano 1 tsp smoked paprika 350g tomato passata 100g chopped Swiss chard leaves 1 Place the beans in a large bowl and cover with 5cm cold water. Leave to soak overnight, or for at least 12 hours. The following day, rinse the beans well with water at least three times, until the water runs clear. 2 Place in a large saucepan with 3 litres water. Season with salt flakes and bring to the boil. Reduce the heat and simmer for 1½-2 hours, skimming the froth off the top as needed, until the beans are al dente but not mushy. Drain and set aside until needed. 3 Preheat the oven to 180C/160C fan/gas 4. Heat the olive oil in a saucepan over medium-low heat. Fry the onion for 8 minutes, or until slightly softened. Add the garlic, red pepper, tomatoes, oregano and paprika. Cook, stirring, for a further 10 minutes, or until softened. Stir the passata through, along with the cooked beans and chard. NOW BUY THE BOOK Our recipes are from OPA! Recipes Inspired By Greek Tavernas by Helena and Vikki Moursellas, with photographs by Bonnie Coumbe (Smith Street Books, £30). To order a copy for £22.50 until 24 August, go to or call 020 3176 2937. Free UK delivery on orders over £25.

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