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February 6

Saint of the day:

Saint Dorothy of Caesarea

Patron Saint of horticulture; brewers; brides; florists; gardeners; midwives; newlyweds and love

The Story of Saint Dorothy of Caesarea


The Holy Martyr Dorothy and the Martyrs Christina, Callista and Theophilus lived in Caesarea of Cappadocia and suffered under Emperor Diocletian in either the year 288 or 300.

St. Dorothy was a pious Christian maiden, distinguished by her great beauty, humility, prudence, and God-given wisdom, which astonished many. Arrested upon orders of Governor Sapricius, she steadfastly confessed her faith in Christ and was subjected to tortures.

Failing to break the will of the saint, the governor sent to her two women, the sisters Christina and Callista, who once were Christians, but fearing torture, they renounced Christ and began to lead impious lives. He ordered them to get St. Dorothy to offer sacrifice to the pagan gods, but just the reverse happened. St. Dorothy convinced them that the mercy of God is granted to all who repent, so they corrected themselves and returned to Christ. The tormentors tied them back to back and burned them in a vat of tar. Through martyrdom, Christina and Callista atoned for their sin of apostasy, receiving from God not only forgiveness, but crowns of victory.

St. Dorothy was again subjected to tortures, but she gladly endured them and accepted the death sentence. She cried out with joy, thanking Christ for calling her to Paradise and to the heavenly bridal chamber. As they led the saint to execution, Theophilus, one of the governor’s counselors, laughed and said to her, “Bride of Christ, send me an apple and some roses from the Paradise of your Bridegroom.” The martyr nodded and said, “I shall do that.”

At the place of execution, the saint requested a little time to pray. When she finished the prayer, an angel appeared before her in the form of a handsome child presenting her three apples and three roses on a pure linen cloth. The saint requested that these be given to Theophilus, after which she was beheaded by the sword.

Having received the gracious gift, Theophilus was shaken, and he confessed Christ as the true God. His friends were astonished, and wondered whether he were joking, or perhaps mad. He assured them he was not. They then asked the reason for this sudden change. He asked what month it was. “February,” they replied. “In the winter, Cappadocia is covered with ice and frost, and the trees are bare of leaves. What do you think? From where do these apples and flowers come?” After being subjected to cruel tortures, St. Theophilus was beheaded with a sword.

The relics of St. Dorothy are in Rome in the church dedicated to her, and her head is also at Rome, in a church of the Mother of God at Trastevero.

Troparion (Tone 4) –

Your lamb Dorothy, calls out to You, O Jesus, in a loud voice:

“I love You, my Bridegroom, and in seeking You I endure suffering.

In baptism I was crucified so that I might reign in You, and I died so that I might live with You.

Accept me as a pure sacrifice,

for I have offered myself in love.”

Through her prayers save our souls, since You are merciful.








via di Santa Dorotea 23

00153 Rome

telephone 06580620



Kayseri Usulu Yaglama
Layers of flat bread with a scrumptious
ground meat and vegetable topping between each layer.

Serves 4 -6 generously
(makes 11 flatbreads of about 23cm/9” each)

For the dough:

  • 460 gr/1 lb./4 cups plain flour

  • 7gr/2tsp. dry yeast

  • 3 tbsp./45 ml olive oil

  • 2 tsp./10 ml sea salt

  • 300ml/10 fl oz. warm water

For the meat & vegetables sauce:

  • 500gr/1lb 2 oz. ground beef

  • 30ml/2 tbsp. olive oil

  • 2 large onions, finely chopped

  • 3-4 garlic cloves, finely chopped

  • 2 medium tomato, finely chopped

  • 15 ml/ 1 tbsp. concentrated tomato puree

  • 10 ml/ 2 tsp. Turkish hot pepper paste (optional)

  • 300 ml/12 fl. Oz/ 1 ½ cup water

  • Handful of flat leaf parsley, finely chopped

  • Salt and ground black pepper to taste

  • Plain or garlic yoghurt to serve


  1. In a large bowl, combine the flour, salt and yeast and mix well. Stir in the olive oil and warm water and knead into a soft dough by hand (if it’s sticky, you may need a little extra flour to shape the dough). My mother says, “the dough needs to be of ear lop softness” – kulak memesi kivaminda olacak – As  expected, we also have a saying for the consistency of the dough in Turkish  Cover the dough with a dish cloth and leave to rest and rise at a warm spot for 45 minutes or until it doubles the size.

  2. While the dough is resting, prepare the filling. Heat the olive oil in a large pan. Stir in the onions and garlic, cook until soft for a few minutes. Add the ground beef and cook for 2-3 minutes, mixing well. Stir in the tomatoes, tomato and red pepper paste (if using) and combine well. Add the water and season with salt and freshly ground black pepper. Cover, turn the heat to medium to low and cook for about 30 minutes. Once all is cooked, stir in the chopped parsley, give them all a good mix and turn the heat off (at this stage you can also check the seasoning to your taste).

  3. The filling needs to  have quite  a bit of liquid to cover the flat breads so add a little more water if needed.

  4. Once the dough has risen, divide the dough into 11 pieces and roll into 11 small balls (each about a size of a small tangerine). On a lightly floured surface, roll each ball into a thin, round circles of about 23cm -9” in diameter.

  5. Dust each of these circles with flour so they don’t stick together and keep them covered with a damp towel so that they won’t dry out.

  6. Cook the flat breads on a wide non-stick pan or griddle, flipping over them as they begin to go brown and buckle.

  7. Pile them on a plate.

  8. Now it is time to assemble the dish. Place a flat bread on a wide, circle serving dish and spread a thin layer of the ground meat sauce over. Then place another flat bread on top and spread the sauce again; continue this layeringuntil all the flat breads are finished with the remaining of the sauce spread at top.

  9. Cut the Yaglama all the way through into 4 equal pieces, and serve immediately. A few spoonfuls of garlic yoghurtgoes very well with this dish. (For garlic yoghurt; simply crush and finely chop a clove of garlic into a cup
    of plain yoghurt and season with salt to your taste).

    This is an amazing mezes & it is very easy to make!



Tahini bread or pita bread would go really well with this delicious dip/spread.
You can keep the dip covered in the fridge for 3-4 days. 

Serves 4-6

  • 3-4 slices of white or wholemeal stale bread (about 70 gr)

  • 1/3 yellow onion (or little less), chopped

  • 45ml/3 tablespoons Turkish red pepper paste (or 1 1/2 tablespoon Amore chili paste)

  • 1/2 tablespoon concentrated tomato paste

  • 225gr/8oz English walnuts, shelled

  • 10ml / 2 teaspoon ground cumin

  • Pinch of Salt

  • 60ml/4tablespoons extra virgin olive oil

  • 15ml/1 tablespoon water


  1. 15ml/1 tablespoon extra virgin olive oil

  2. 1-2 teaspoon red pepper flakes

  3. Pita bread, tahini bread or crackers

  4. Ground the walnuts with the onion, cumin, salt and red pepper paste and tomato paste in the food processor.

    Soak the bread into water and squeeze the excess water. Crumble the bread and add to the mixture in the

    food processor. Add the olive oil and water and blend to make a smooth spread.

    If it appears to be too thick, add a little more olive oil.

  5. Place the spread on a small salad plate or bowl. Pour the extra virgin olive oil all over and sprinkle with red pepper flakes. Serve the spread with pita bread, tahini bread or wide crackers.



Blood Orange Panna Cotta


  • 1 Cup Blood Orange Juice

  • Zest of 3 Blood Oranges

  • 1 1/2 Tablespoon Powdered Gelatin

  • 3 1/2 Cups Heavy Cream

  • 1 1/2 Cups Whole Milk

  • 7 Tablespoons Sugar

  • 1 Teaspoon Orange Extract

Blood Orange Syrup:

  • 3 Cups Fresh Blood Orange Juice

  • 9 Tablespoons Sugar

  • 1 1/2 Tablespoons Grated Blood Orange Peel


  1. Place the orange juice in a small bowl and sprinkle the gelatin over the top.

  2. Stir to mix, and set aside to soften 2 to 3 minutes.

  3. Place 8 small glasses on a baking tray.

  4. Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.

  5. In a small saucepan, combine the cream, milk, sugar and blood orange zest, and bring to a simmer over medium heat.

  6. Remove from heat, and whisk in the softened gelatin and the orange extract.

  7. Set the saucepan in the ice bath, and whisk until the mixture is at room temperature.

  8. Strain the mixture into a large measuring cup or bowl with a pouring spout.

  9. Place the bowl in the ice bath and allow to cool to room temperature.

  10. Pour the mixture into the glasses and chill at least 6 hours or overnight.

  11. To make the syrup, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.

  12. Increase heat to high, and boil until syrup is reduced to 1 1/2 cups, stirring often, about 20 minutes.

  13. Refrigerate until cold.

  14. Before serving, pour some of the blood orange syrup on top of the glasses.

Three Roses & Three Apples Saint Dorothy's Tart

According to her apochryphal tradition, she was a resident of Caesarea, Cappadocia, who when she refused to sacrificeto the gods during Emperor Diocletian's persecution of the Christians, was tortured by the governor and ordered executed. On the way to the place of execution, she met a young lawyer, Theophilus, who mockingly asked her to send him fruits from "the garden" she had joyously announced she would soon be in. When she knelt for her execution, she prayed, and an angel with a basket of three roses and three apples, which she sent to Theophilus, telling him she would meet him in the garden. Theophilus was converted to Christianity and later was martyred. 


  • 1 cup almond flour

  • 1 cup walnuts

  • 1 egg

  • 1 Tbsp Olive Oil

  • 2 Tbsp Sugar

  • 1 cup evaporated milk

  • 1 egg

  • 2 egg yolks

  • 1/4 cup Suagr

  • 3 red apples

  • 1/2 lemon

  • maple flakes (optional)


  1. Add walnuts to food processor and pulse until flour like consistency.

  2. Add almond flour, 1 egg, olive oil and 2 Tbsp brown sugar into food processor and process until dough starts forming.

  3. Place dough in the middle of your baking pan and spread out with your fingers until the whole pan bottom and sides are evenly covered. Make sure the sides are thick enough to not break when removed from pan. If the dough becomes too sticky either use parchment paper in between fingers and dough or put dough in the freezer for 10 minutes and then start spreading.

  4. Fill a big bowl with lukewarm water and squeeze juice of half a lemon into the water.

  5. Place tart pan with crust in the fridge while slicing apples.

  6. Preheat oven to 350 F (180 °C).

  7. Wash, core and quarter one apple at a time and finely slice it letting the slices fall into a large bowl with lemon water until all apples are sliced. Use a mandolin slicer.

  8. Submerge a hand full apple slices 10 seconds in boiling water, remove and then form rose(s) with the slices. Then continue filling pan with apple slices around the rose(s) until full (as described and shown in pictures above).

  9. In a small bowl whisk together evaporated milk, 1 egg, egg yolks, and 1/4 cup brown sugar and slowly and carefully pour custard into wholes between apple slices.

  10. Bake for 35-40 minutes at 350 F (180 °C) until crust and apple tops start browning.

  11. Let cool down to room temperature and then refrigerate for at least 1 hour for custard to solidify to required consistency.

  12. Sprinkle Maple Flakes on top of everything and decorate.

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