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June 14


Saint of the day:

Prophet Elisha

Prophet Elisha


The Holy Prophet Elisha lived in the ninth century before the Birth of Christ, and was a native of the village of Abelmaum, near Jordan. By the command of the Lord he was called to prophetic service by the holy Prophet Elias (July 20).

When it became time for the Prophet Elias to be taken up to Heaven, he said to Elisha, “Ask what shall I do for you, before I am taken from you.” Elisha boldly asked for a double portion of the grace of God: “Let there be a double portion of your spirit upon me.” The Prophet Elias said, “You have asked a hard thing; if you see me when I am taken from you, then so shall it be for you; but if you do not see me, it will not be so” (4 [2] Kings 2: 10). As they went along the way talking, there appeared a fiery chariot and horses and separated them both. Elisha cried out, “My father, my father, the chariot of Israel and its horsemen!” (4 Kings 2: 12). Picking up the mantle of his teacher which fell from the sky, Elisha received the power and prophetic gift of Elias. He spent more than 65 years in prophetic service, under six Israelite kings (from Ahab to Joash). While Elisha lived, he did not tremble before any prince, and no word could overcome him (Sirach 48: 13 [“Sirach” is called “Ecclesiasticus” in Catholic Bibles]).

The holy prophet worked numerous miracles. He divided the waters of the Jordan, having struck it with the mantle of the Prophet Elias; he made the waters of a Jericho spring fit for drinking; he saved the armies of the kings of Israel and Judah that stood in an arid wilderness by bringing forth abundant water by his prayer; he delivered a poor widow from death by starvation through a miraculous increase of oil in a vessel. This Shunamite woman showing hospitality to the prophet was gladdened by the birth of a son through his prayer, and when the child died, he was raised back to life by the prophet. The Syrian military-commander Namaan was healed from leprosy but the prophet’s servant Gehazi was afflicted since he disobeyed the prophet and took money from Namaan.

Elisha predicted to the Israelite king Joash the victory over his enemies, and by the power of his prayer he worked many other miracles (4 Kings 3-13). The holy Prophet Elisha died in old age at Samaria. “In his life he worked miracles, and at death his works were marvellous” (Sir. 48: 15). A year after his death, a corpse was thrown into the prophet’s grave. As soon as the dead man touched Elisha’s bones, he came to life and stood up (4 Kings 13: 20-21). The Prophet Elisha and his teacher, the Prophet Elias, left no books behind them, since their prophetic preaching was oral. Jesus, son of Sirach, praised both great prophets (Sir. 48:1-15).

John of Damascus composed a canon in honor of the Prophet Elisha, and at Constantinople a church was built in his honor.

Julian the Apostate (361-363) gave orders to burn the relics of the Prophet Elisha, Abdia (Obadiah) and John the Forerunner, but the holy relics were preserved by believers, and part of them were transferred to Alexandria.

In the twentieth century, the humble priest Nicholas Planas had a great veneration for the Prophet Elisha, and was accounted worthy to see him in visions.







Ain es-Sultan in Jericho (also known as "Elisha's Spring"), believed to be the fountain purified by Elisha in 2 Kings 2:19–22.

Tomb of Prophet Elisha

Elisha is a prophet and a wonder-worker mentioned in the Hebrew Bible, the Quran, the Ginza Rba and Bahá'í writings.The Tomb of Prophet Elisha (Turkish: Hz. Elyesa Türbesi) is located in the Viranşehir district of Şanlıurfa Province.






Fattet al makdous – stuffed aubergine in tomato and yoghurt-tahini sauce

Serves 8

Ingredients for the stuffed aubergine:

  • 1 tbsp olive oil

  • 55g pine nuts, divided

  • 120ml cooking oil, divided

  • 1 medium onion, chopped

  • 350g minced beef

  • 1 tsp seven spice

  • ½ tsp cinnamon

  • Salt and black pepper, to taste

  • 5kg (about 8-9) baby aubergines (egg plant)

Ingredients for tomato sauce:

  • 2 tbsp olive oil

  • 1 medium onion, chopped

  • 750g tomato sauce

  • 1 tbsp tomato paste

  • 1 tsp sugar

  • 1 tbsp vinegar

  • Salt and pepper, to taste

Ingredients for yoghurt sauce:

  • 450g plain yoghurt

  • 1-2 cloves garlic, crushed

  • 2 tbsp tahini

  • 2-3 tbsp lemon juice

  • Salt and black pepper, to taste

Ingredients for fatteh:

  • 1-2 small pittas

  • Cooking oil (if frying the bread)

  • Pomegranate seeds and chopped parsley, to garnish

Directions for stuffed aubergine:

  1. Saute the pine nuts in one spoon of oil, shaking the pan until lightly browned. Remove and drain on paper towels.

  2. Add two tablespoons of cooking oil to the skillet and saute the onions until transparent. Add the beef and crush with a fork to combine. Season with seven spice, cinnamon, salt and pepper, reduce the heat and simmer for 15 minutes or until the beef has cooked. Remove from the heat. Stir in two tablespoons of the pine nuts.

  3. Peel the aubergines lengthwise in alternating strips. Hollow with a corer and fill with the meat and pine nut mixture. Add the remaining cooking oil to a deep skillet over medium heat. Fry the aubergine, turning until golden brown.

Directions for tomato sauce:

  1. In a wide saucepan, saute the onions in olive oil until transparent. Add the tomato sauce, paste, sugar, vinegar, salt and pepper. Simmer for 10 minutes. Adjust seasoning to taste.

  2. Add the aubergines to the sauce and simmer on low heat for 30 to 40 minutes or until the aubergines are soft, turning them over a couple times.

Directions for yoghurt sauce:

  1. Mix the yoghurt with all the ingredients. Adjust to taste. Bring to room temperature.

Directions for fatteh: 

  1. Cut the pitta into two centimetre squares. Fry in hot oil for a minute or two until golden brown. Remove and drain on paper towels. (Alternatively, open the pitta, toast in the oven and then crush into pieces.)

  2. To serve, place the pitta pieces at the bottom of a deep serving dish and pour over the yoghurt sauce.

  3. Layer the aubergine from the tomato sauce over it. Drizzle with the remaining sauce. Sprinkle pine nuts on top and garnish with pomegranate seeds and parsley.

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