What to cook on a fast day. Sunday menu. Zucchini fritters.

Contrary to popular belief, you can eat in a post tasty and varied. So what to cook in the post?

The most stringent of all the posts is the Great, the one before the Easter Sunday. On any day of Lent, you cannot drink alcohol, smoke. Our ancestors cooked food in a special lean pot made of clay. What can be cooked in fasting tasty and nutritious, so that the stomach does not rebel, and the rules of fasting are observed?

Immediately exclude meat dishes. Under the ban, and eggs, and fish (however, fish can be used on the Annunciation and Palm Sunday). Muffin (white bread), sweets, mayonnaise are also prohibited.

The Orthodox Church introduced the posts not only so that believers could abstain from high-calorie food, purifying the body, but also to purify the spiritual. If you cannot keep a fast for medical reasons (for example, you are sick or are in old age), seek advice from any Orthodox priest.

Those who believe that lenten dishes are fresh and tasteless are mistaken. In the post it is allowed to use a variety of pickles (sauerkraut, pickled cucumbers), fruits (including dried: raisins, dried apricots), vegetables, mushrooms, nuts, dryers and crackers. After thinking about the question that you can cook in the post, you can find any recipes. Both on the Internet and in culinary collections.

At first - soup of sauerkraut. For broth, you need to take:

Two onions.
Roots.
A bunch of greens (dill, parsley, basil).
Black pepper (peas).

While the broth is cooked on the stove, prepare the frying. For her, we take the following products (the amount is calculated individually):

Vegetable oil.
Bulb (1 thing).
Grated on a coarse grater carrot.
About three glasses of sauerkraut.
Flour (2-3 tablespoons).

Fry grated carrot and chopped onion in vegetable oil, add 3 cups of sauerkraut, stir. When the ingredients are well roasted, add flour, mix again. Pour some water into the pan and simmer the cabbage until soft. Put the resulting fry in the broth, add lavrushka, cook until done.

The next dish that can be cooked in the post without oil is a vegetable salad. For four servings we take the following number of products:

400 g cucumbers.
Parsley to taste.
70 g honey.

For the second, serve the old Russian porridge - lemeshka, which was a popular dish among the peasants in fasting and not only. You need:

Two cups buckwheat flour.
10 g of salt and sugar.
Four and a half glasses of boiling water.

Fry the buckwheat flour in the oven in the pan, then pour it gently into the boiling water, stirring. Add salt and sugar, send to the oven to make it brown. On a non-sacrificial day, 50 grams of butter can be added to a lemeshka.

As a second dish on lean table always appropriate potatoes. It is baked in the oven with the peel. You can still boil the potatoes with garlic and herbs, serve on the table, pouring the broth into a separate dish (you can drink it on strict fasting days). On the days when it is allowed to eat butter, you can make boiled potatoes with any sauces.

If you want to diversify the menu of dishes that can be prepared in the post, the video will tell you interesting recipes.

Lenten sweets for the stomach in joy!

Yes, in the days of fasting baking butter is prohibited. We have to wait until the Easter holiday. But you can cook delicious dessertswithout breaking lean rules. A good example of this: the recipe for strudel with poppy seeds and almonds.

For the test you need:

Two and a half cups of flour and the same amount of water.
Half a cup of sugar.
One tablespoon honey.
Three quarters cup of vegetable oil.
12 g yeast.
A handful of almonds.

Boiled (warm) boiled water is poured into a saucepan, pour flour and yeast into the same place, mix everything thoroughly so that the dough is smooth, without lumps. Cover with a lid, wait until the dough rises, and cracks form on it. Then it must be salted by adding a mixture of a quarter cup of vegetable oil mixed with honey and sugar. We sprinkle crushed almonds, add a little more flour to make an analogue of the pastry dough, then mix them, make a lid so that it rises, proceed to the preparation of the filling. For a delicious filling you need:

A handful of ground almonds.
Two glasses of poppy gray.
1 spoon of tablespoon honey and sugar.

Gray poppy dab with boiling water, cover, an hour later, squeeze it dry, pound in a mortar. Pour honey and sugar, almonds crushed there.

The finished dough must be rolled out on the table to make thin circles of oblong shape, we lay out the stuffing on them, wrap the roll, send it to the baking tray in the oven. Grease a baking sheet with vegetable oil and sprinkle with flour. Half an hour later, a delicious strudel is ready!

What is the last week of Lent

Easter Sunday is coming. People of faith know that just the first and last week of fasting are the most stringent. What can be cooked in fasting before Easter, in Holy Week? On Monday, Tuesday, and Wednesday practice the practice of eating (you can eat vegetables, lean bread, and fruit). Do not cook vegetables and fruits, make them salads.

Ideally, only bread and some water should be eaten in Holy Week, but few can withstand such a strict fast.

On Pure Thursday, you can afford to drink some wine and prepare lenten dishes with vegetable oil. On Friday and Saturday before Easter Resurrection, try not to eat at all until the first star lights up in the sky. These rules are suitable for people with good metabolism, who do not suffer from gastrointestinal diseases, diabetes and anemia. Dietitians also forbid fasting patients who require high-calorie protein foods. For those who cannot fast, the Great Fast should become a spiritual fast. Refusal of quarrels, conflicts, obscene language is also considered.

The fast of the Holy Lent is called Lent due to the particular importance of its establishment. Traditionally, the Holy Fortress and all services begin with vespers shrovetide (cheese) week. During the evening service on Forgiveness Sunday, when there is a rite or rite of general forgiveness in the temple.

Lent was established mainly in memory of the forty-day fast of Jesus Christ, who soon after His baptism retired to the desert and fasted there (Matt. 4, 2), as well as in memory of the forty-day fast of Moses (Ex. 34, 28) and Elijah ( 2 Kings 19, 8).

The fact that the fast was established by the apostles and lasted for forty days almost from the beginning of its establishment, there is evidence from deep antiquity, and the name “Fourtieth” is often found in ancient written monuments.

However, the fasting of the Holy Fourties (which lasted for 40 days everywhere) in the ancient Church was not observed at the same time. It depended on the unequal calculation of the days of fasting and the days when it was resolved. In the Eastern Churches, the existing order of observance of Lent was established in the 4th century.

The Lent consists of a forty-day fast (the Quarter Lent) and a Lent of the Passion Week “for the sake of the saving passions” of Christ. The Apostolic Decrees on Great Lent say: “Let this fast (Fourtieth) be done before the fast of Easter (Holy Week)” (Book 5, ch. I).

The ancient Christians observed Lent with extreme severity, refraining from even eating the water until the ninth (third afternoon) hour of the day. They ate food after the ninth hour, eating bread and vegetables. Forbidden meat, milk, cheese, eggs.

The rules of observance of Lent are also reflected in the Church Charter. On the First and Passion Week, the Orthodox Church prescribes keeping a particularly strict fast. On Monday and Tuesday of the first week, it is prescribed to observe the highest degree of fasting: “Not at all, it is not fitting to carry it on.” In the rest of the week of fasting, except Saturdays and Sundays, - subsistence. On Saturdays and Sundays, cooked food with oil (vegetable oil) is permitted. And only on the feast of the Annunciation, if it falls outside the Holy Week, the eating of fish is permitted.

The Church strongly condemns those who violate Lent, but, acting in the spirit of the love and mercy of God, does not impose the rules of forgiveness on children, the sick, the weak, and the elderly, and does not alienate them from participating in the joy of communion and Easter. But the weak in body, as well as the healthy, are obliged to perform the work of love and mercy during the Great Lent and, like in other fasting, to keep the spiritual fast from sins.

In numerous stickets and troparies of the services of the Holy Fourth Great Church, the Church explains the essence of true fasting as a means of spiritual rebirth: a time of spiritual achievement, strengthening oneself in self-denial, and killing sinful wishes. Therefore, in the hymns, the Church calls the Holy Fourtieth a merry time of fasting.

During the year, Orthodox believers must observe four multi-day fasts, among which Lent is the most important and most severe. In 2012, it will start from February 27, and will last until Easter.

During fasting in the diet of believers should be only lean food. Therefore, people who want to observe this tradition for the first time want to know what products can be used in fasting and what dishes can be cooked.

Food in Lent

During fasting, food should be of non-animal origin. Therefore, you can not eat meat, fish, eggs, butter, milk and dairy products. Only on Palm Sunday and Annunciation is allowed to eat fish and seafood.

In addition, the Lenten menu in the Great post excludes from the diet white bread, muffins, sweets and mayonnaise. In fact, during this period it is not advisable to use any delicacies, even those made on a plant basis.

There is a ban on alcohol and smoking. On such days as Monday, Wednesday and Friday, you should not add vegetable oil to food.

So, what do you eat when you fast? It is safe to say that the basis of such a menu should be products of plant origin. These are fruits, dried fruits, vegetables, roots and legumes. Also these days you can eat all kinds of pickles, nuts, mushrooms and cereals. From flour products allowed black and gray bread, crackers and drying. Coffee lovers should refrain from this drink, the best drink would be tea, fruit drinks, herbal teas and jelly.

At first glance, it may seem that fasting imposes rather large restrictions on food intake, but in reality, the range of dishes that can be eaten is very wide. Lenten menu, recipes which will be recommended in this article will help you to organize your meal in the days of Lent. During this period, food, of course, should be simple, but there is no ban on its diversity!

What and how to cook in the post?

To feed in the post did not look like some kind of annoying diet, but led to humility, peace and awareness of life, we offer recipes of Lenten dishes based on old Russian traditions with the addition of elements of modern culinary art. The products used for them are tasty and easy to prepare. Therefore, fast with pleasure!

To post your menu varied, we recommend using the following tips:

when preparing salads, combine fresh vegetables with various kinds of preparations - salted, pickled, frozen, and also with rice or other grains;
porridge is cooked only on water and without oil. And to improve the taste, ready-made porridge can be poured with jelly, put frozen berries, dried fruits, honey, nuts. Cook porridge from different cereals;
when cooking lean soups proper cooking of vegetables is important: they must all be prepared at the same time;
the basis of this menu are vegetables. They can be combined with cereals and flour products. Do not be afraid to experiment, for example: very tasty unleavened dough with fried onion stuffed with carrots;
do not forget about baking, just when mixing the dough, exclude eggs, replace the milk with water, butter - margarine or vegetable oil. So you can make any dough - fresh yeast, shortbread.

Lenten dishes do not require expensive products, they are tasty and easy to prepare. Here, try:

Salad with sea kale

This is not only a favorite snack, it can be used as a side dish and as an independent dish, which is simply indispensable in the menu of a person observing the post.

Ingredients:

canned sea kale - 100 g
sauerkraut cabbage - 100 g,
carrots - 1 pc.,
potatoes - 5 pcs.,
beets - 1 pc.,
pickled cucumbers - 1 pc.,
onion turnip - 1 pc.,
canned green pea,
vegetable oil, salt - to taste.

Cooking:

Boil carrots, potatoes and beets, cool and cut into cubes. Sea and sauerkraut chop and add to vegetables. There also send green peas and chopped onions. All salt, add vegetable oil and mix.

Simple vegetable salad

This salad is very simple to prepare, but its taste is pleasantly amazing.

Ingredients:

pickled cucumbers - 1 pc.,
fresh tomatoes - 1 pc.,
red onions - 1 pc.,
greens - 1 bunch.

For refueling:

mustard - 0.5 tsp,
salt, black and red pepper - to taste.

Cooking:

Everything is very simple: all the listed ingredients are crushed, mixed and filled.

Tomato salad with buckwheat

The successful combination of tomatoes and buckwheat make this salad tasty and satisfying.

Ingredients:

buckwheat porridge - 4 tablespoons (50-60 g),
tomatoes - 1 pc. (150-100 g),
chinese cabbage - 30 g.

For refueling:

vegetable oil - 3 tablespoons,
vinegar 3% - 1 tsp,
salt - 1/5 of a teaspoon.

Cooking:

Cook crumbly buckwheat porridge. Cool it to the temperature you want. Peking cabbage tear hands. Cut tomatoes into cubes. Mix cabbage, tomatoes and boiled buckwheat. If desired, you can add finely chopped onions, as well as sweet peppers. Pour dressing, salt to taste.

Borsch with prunes

This soup is prepared without meat, but it is nourishing and tasty.

Ingredients:

water 3 liters,
large beets - 1 pc.,
chinese cabbage - 100 g,
potatoes - 4 pcs.,
carrots - 1 pc.,
onion turnip - 1 pc.,
prunes - 100 g,
tomato paste - 1 tsp
lemon - ½ pcs.,
garlic - 1 cloves,
salt to taste
dried basil - to taste,
greens to taste
bay leaf - 1 leaf.

Note: who does not like Peking cabbage, you can take white cabbage.

Cooking:

Grate the beets on a coarse grater. Put in the pan, add lemon juice, 3 tablespoons of water and tomato paste. Simmer it all for 15 minutes. At this time, chop the cabbage, cut the potatoes into cubes, grate the carrots and chop the onion. Pour water into the pot and boil. Put cabbage, potatoes, carrots and onions. Add bay leaf and salt. All this cook for 15 minutes. After washing, cut prunes. Put prunes, stewed beets and basil in boiling vegetables. Boil another 15 minutes. Borsch is ready. Add chopped garlic and herbs. Let the soup stand for 10 minutes. Serve with sour cream.

Pea soup

This soup is lean. But, despite this, having tried it, will be satisfied, because it is tasty and satisfying.

Ingredients:

peas - 100 g,
potatoes - 3 pcs.,
carrots - 1 pc.,
onion turnip - 1 pc.,
tomato sauce - 1 tablespoon,
pepper, bay leaf, salt,
coriander, garlic - to taste.

Cooking:

Soak peas, rinse and put to boil until half ready. Then add the potatoes. Fry carrots, onions, add chopped garlic. Put the tomato sauce and seasonings. Mix well, salt. Roasted vegetables to shift to the soup, stir. Salt soup and boil for 10 minutes. Serve it hot, garnished with croutons.

Fish soup with seafood

This fish and seafood soup italian recipe - very unusual and tasty. In those days of fasting when it is allowed to eat fish, it is perfect for a lunch meal.

Ingredients:

water - 1 liter,
fish - 500 g,
seafood Cocktail - 500 g
tomatoes - 1 pc.,
tomato paste - 1 tablespoon,
celery stem - 1 pc.,
lemon - 1 pc.,
garlic - 3 cloves,
salt to taste
parsley - bunch,
dried herbs (oregano, basil, thyme, etc.).

Cooking:

Boil fish broth. Finely chop the garlic and celery and fry. Add the same sea cocktail and stew for another five minutes. Scald tomatoes with boiling water and peel them, make mashed potatoes, which together with tomato paste put in a frying pan with roasting. All this put out another 5 minutes. Remove fish from broth, remove bones from it and cut it into small pieces. In the boiling broth add roast and fish. Salt Boil for 10 minutes. The soup is ready, add lemon juice and herbs to it.

Mushroom pilaf

Lenten menu, the recipes of which are given here, will help you to eat a variety of not only in Lent, but in the following days. For example, this mushroom pilaf. Try to cook it, you will love it!

Ingredients:

frozen forest mushrooms - 300 g (can be replaced with champignons),
long grain rice - 1 cup,
carrots - 1 pc.,
onion turnip - 1 pc.,
garlic - 4 cloves,
vegetable oil, salt,
barberry, anise or seasoning for pilaf.

Cooking:

Coarsely chop the onions, carrots - into cubes. Frozen mushrooms pour water and hold it for an hour. Then get them out of the water, rinse and cut. Pour vegetable oil into a saucepan with a thick bottom, heat it and fry the onion in it for 5 minutes, add carrots and fry for another 5 minutes. Put mushrooms in a saucepan with vegetables, cover and simmer for 10 minutes. Then add salt and seasoning. Washed rice even layer put on the mushrooms with vegetables, without stirring. Next pour hot water so that it was higher than rice by 1 centimeter.

Add heat, bring to a boil, close tightly with a lid. Reduce the fire, and cook until all the water has evaporated. Add peeled garlic cloves. Within 10 minutes, cook over low heat without removing the lid. Next, turn off the fire, stir the pilaf, but let it stand for another 15 minutes under a tightly closed lid.

Cabbage rolls with vegetables and rice

Diversify the menu will help cabbage rolls with vegetables and rice. They turn out not worse than meat, same tasty and appetizing.

Ingredients:

cabbage leaves - 8 pcs.,
carrots - 4 pcs.,
onion turnip - 1 pc.,
vegetable oil - 30 g,
tomatoes in their own juice
salt, cloves, black pepper peas.

Cooking:

Put cabbage leaves in boiling salted water and cook for 5 minutes. Then remove them with a slotted spoon and dab. cold water. Dense cuttings slightly repelled. Boil the rice until half cooked, mix with vegetables, pre-stewed in vegetable oil, salt. In the middle cabbage leaf put the cooked mince, roll up the tube, bending over the sides. Put in a saucepan, pour tomato, extract the seasoning to taste and boil. Then put in the oven and simmer on low heat until cooked.

Vegetables - in the bank

Very tasty lenten dish! It is beautiful, fragrant, there’s nothing to say about the benefits. Vegetables stewed in their own juice - what could be more beautiful!

Ingredients for a 1.5 liter can:

eggplant - 1 pc.,
small squash - 1 pc.,
tomatoes - 300 g,
onion turnip - 1 pc.,
vegetable oil - 3 tablespoons,
salt, seasonings (hop-suneli).

Cooking:

Peel and chop the eggplants. Dip the tomatoes in boiling water, remove the skin from them and grind. Squash clean, remove seeds, cut into cubes. Chop onions. All vegetables folded in a bowl. Add vegetable oil, salt and seasonings. Mix. Put everything in a dry jar, slightly tamping. Tightly close the lid or foil in 4 additions. Put a jar of vegetables on a pan and send it to a cold oven, which is immediately turned on, setting the temperature to 110-130 degrees. When it boils, reduce the temperature to 160-180 degrees and simmer for 1 hour.

Lenten pancakes on mineral water

Pancakes on this recipe turn out beautiful, with small holes.

Ingredients:

mineral water with gas - 1 cup,
flour - on demand,
sugar - 1 tsp,
salt - to taste.

Cooking:

Mix the mineral water with flour to the consistency of sour cream, add a tablespoon of vegetable oil, salt and sugar, stir. If necessary, dilute the dough with mineral water to the desired thickness for pancakes, but do not make it too liquid. Grease hot pan with vegetable oil and bake. You can eat pancakes with honey, salted mushrooms or stuffed with vegetable filling.

Onion

This pie is tastier hot, but you can eat it cold. He is delicious, appetizing, with a ruddy crust!

Ingredients:

flour - 400 g,
yeast - 30 g,
sugar - 1 tsp,
onion turnip - 400 g,
vegetable oil - 1 tablespoon,
salt - to taste

Cooking:

From flour, warm water and yeast, knead lean dough with salt and sugar. Give it to rise twice. After the second time, roll it into several thin lozenges. Chop the onion and fry it until golden brown in vegetable oil. Next, at the bottom of the mold, buttered, put a thin cake from dough, fill it with fried onions, then - again cake, on it - onions. So make a few layers. The top layer should be made of dough. Connect beautifully edges. Onion bake in a well-heated oven. Taking out ready cake, smear it with vegetable oil, cover with a cloth, and let it stand for a few minutes.

Monastic porridge

This lean porridge from different cereals - tasty, original and very useful.

Ingredients:

different cereals - in equal proportions,
champignons - 400 g,
onion turnip - 3 pcs.,
carrots - 1 pc.,
vegetable oil - for roasting,
salt, seasoning - to taste.

Cooking:

Pearl barley pre-cook and rinse. Millet bring to a boil and drain. Wash buckwheat and rice. Fry mushrooms with onions and grated carrots. Spread in layers in a saucepan: a layer of cereals, a layer of vegetables, a layer of other cereals - a layer of vegetables, etc. vegetables. Sprinkle with spices, salt and pour water to such a level that the water is slightly above the top layer. Bring to a boil, reduce heat and simmer until tender.

Lean porridge from "Hercules"

This porridge of oatmeal is suitable for fasting days and diet.

Ingredients:

oatmeal - 1 tablespoon,
boiling water - 100 ml,
salt - to taste.

Cooking:

Brewing oatmeal with boiling water, cover with a lid, you can add a little salt, let it brew for 10 minutes. Porridge is ready. For taste, you can add grated apple or dried fruits, or honey, nuts, etc.

Class

Recipes of lenten dishes

When eating lean foods, a person will not feel weakened, since such food fully satisfies the needs of the body. A person adhering to restrictions during fasting feels cheerful and light. A person adhering to the restrictions during the post, feels cheerfully and lightly, and not weakened and exhausted, as some believe. Many people all their lives adhere to a similar diet and at the same time feel very good. In order for the fast food to be tasty and beautifully looked on the table, we created this section on the site.
It is important to know the history of fasting and the value of lean cuisine in Russia. Lent begins 49 days before Easter. His goal is to prepare for the holiday of Easter within 7 weeks. The first 40 days are considered a type, that Jesus fasted in the desert for 40 days after baptism. And the following: 1 day is Lazarev Saturday, the second day is Palm Sunday and Holy Week - the final 6 days. This last week is the most important, as it helps refresh the last week of the life of our Lord. This is the resurrection of Lazarus, the entry of Jesus into Jerusalem, and the Last Supper and the preaching of Jesus.
Properly balanced diet helps a person to restrain aggression. Properly following all the rules of fasting, it is easier to fulfill the spiritual prescriptions associated with fasting. All this will be well reflected in all areas of human life. On this occasion, the priest Alexander Ilyaschenko spoke well: “No matter how important a fast is, it must be observed so that it does not harm physical health, because a physically weakened person is prone to show bad features and aggression, and this in turn can spoil it relationships with people. "

Recall that the recipes for the Lenten menu for every day should not contain meat, fish, dairy products and eggs. Those. for cooking, only products of plant origin are used. On some days, fish is still allowed, but it is better to clarify it in the Orthodox calendar. Fortunately, now it is easy to find many substitutes for animal products, for example: soybean and coconut milk, lean mayonnaise, many types of vegetable oils.

Variants of an exemplary tasty fasting menu for every day

Menu for Monday:

Breakfast: with eggplant, coffee.
Dinner: Pea soupcarrot salad with oranges.
Lunch: oatmeal milk, biscuits.
Dinner: potato casserole with mushrooms, vinaigrette.

Menu on Tuesday:

Breakfast: carrots zrazy with raisins, tea.
Dinner: cabbage soup with mushrooms, barley porridge with vegetables.
Snack: jelly, apple.
Dinner: pea puree, zucchini, baked with tomatoes.

Wednesday menu:

Breakfast: draniki, coffee.
Lunch: borsch with beans, zrazy potato with mushrooms.
Lunch: coconut milk, banana.
Dinner: cabbage stew with mushrooms, fried squid with onions.

Thursday menu:

Breakfast: semolina porridge with jam, tea.
Lunch: buckwheat soup, dumplings with cabbage.
Lunch: cookies galetny lean, tea.
Dinner: pilaf with mushrooms, seaweed salad.

Friday menu:

Breakfast: rice with vegetables, coffee.
Lunch: pickle, bean salad with nuts.
Lunch: berry sorbet, orange.
Dinner: dumplings with potatoes, apple and carrot cabbage salad.

Saturday menu:

Breakfast: oatmeal with dried fruit, tea.
Lunch: lobio soup, vegetable salad with shrimps.
Lunch: lemon-carrot cake, tea.
Dinner: vegetable stew, Greek salad without cheese.

Sunday menu:

Breakfast: wheat porridge with pumpkin, coffee.
Lunch: mushroom soup, beet caviar with garlic.
Tea time: berry jelly, dried fruit.
Dinner: lentils with onions and carrots, sauerkraut.

And a few more tips on lean eating:

The menu for the fast week for each day should contain a lot of dishes from legumes, mushrooms, and with the addition of nuts, because exactly they contain a large number of proteins, so necessary for the body in the post.

Of course, it is important to cook the food tasty and satisfying, porridges with various additions: mushrooms, vegetables, sauces are perfect for this.

You can also use different cooking methods. For example, the most ordinary potatoes can be not only cooked, but also baked in the sleeve, in a pot, or fry and make it crispy.

An important role in nutrition during fasting is occupied by vegetables, fruits and greens. After all, they give the body the right amount of vitamins and minerals. But for this you need to try at the minimum to apply heat treatment to them so that all the benefits we are talking about remain inside and are transferred to us with food. A good and convenient option are frozen vegetables and fruits.

Candies, cakes, pastries and other things that a sweet tooth cannot do without, can also be cooked in a lean version, so the eggs easily replace the banana, milk is replaced by cow's milk for coconut, and butter is used for vegetable oil.

In addition, among the day or after dinner, you can treat yourself to dried fruits and nuts. They are not only very tasty, but also quite high-calorie, so they can easily cope with the feeling of hunger.

Seafood is also a great substitute for meat and fish. Squids, shrimps, crayfish, mussels do not belong to either meat or fish, therefore allowed to fasting.

In the fast menu it is imperative to include the first hot dishes, since they are well saturated and easily absorbed by the body.

And the main thing to remember, though the dishes on your table and lean, but do not overeat them.