Archbishop Gregorios

 

His Eminence, Archbishop Gregorios

of

Thyateira and Great Britain  

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His Eminence was born in the present-day Turkish-occupied village of Marathovounos in the district of Famagusta, Cyprus, on 28th October 1928. He was the ninth and last child of the family of the builder Theocharis and his wife Maria Hadjitofi. At the age of three he was orphaned through his father’s death.

After completing his primary education at the village school, the eleven-year-old Gregorios became an apprentice as a shoemaker in his brother-in-law’s shop, where he worked for the next eight years.

 At the age of twenty he decided to attend a secondary school for which he enrolled in 1949 at the Higher Commercial School of the town of Lefkoniko which, at that time, had only five classes. He was accepted in the second-year class.

 
In 1951 he transferred to the famous Pan-Cyprian Gymnasium, Nicosia, having become a rasophor, and he was later ordained deacon on the Sunday of Pentecost, 1953 at the Church of St. Savvas in Nicosia by the late Archbishop Makarios III.

He graduated from the Gymnasium in 1954 and went to Athens to study at the Theological School of the University there. Before receiving his university degree in February 1959, he was appointed to the Church of All Saints in London, arriving there and starting his duties at the Church of All Saints in Camden Town in April 1959. He was ordained presbyter by the late Archbishop of Thyateira, Athenagoras Kawadas, on the 26th of the same month.

In 1964 he was appointed Chancellor of the Archdiocese of Thyateira. On 12th December 1970 he was consecrated Bishop of Tropaeou by the blessed former Archbishop of Thyateira Athenagoras Kokkinakis at the Cathedral of Sta Sophia. From the first day of his ordination he undertook to organize and administer the St. Mary’s Cathedral and the Church of St. Barnabas the Apostle in Wood Green, North London.

On 16th April 1988 he was unanimously elected by the Sacred Synod of the Ecumenical Patriarchate as Archbishop of Thyateira and Great Britain and his enthronement took place at the Cathedral of Sta. Sophia in West London.

Chicken Cilantro Meatballs With Yogurt Sauce

Ingredients
  • -Meatballs-
  • 1 lb ground chicken
  • 1 onion, diced
  • 3 tablespoons cilantro (coriander)
  • ¼ teaspoon cumin
  • 1 teaspoon marjoram
  • 1 egg
  • 2 tablespoons olive oil
  • ¼ cup breadcrumbs
  • salt and pepper
  • flour
  • -Yogurt Sauce-
  • 1 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed
  • 1 tablespoon cilantro (coriander)
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Method

  1. In a mixing bowl, combine: chicken, onion, cilantro, cumin, marjoram, egg, olive oil, bread crumbs, salt and pepper – mix well.
  2. Place in fridge for 30 minutes to allow mixture to firm up and breadcrumbs to absorb liquid.
  3. During this time, make yogurt sauce
  4. In bowl, combine: greek yogurt, olive oil, garlic, cilantro, lemon juice, salt and pepper – mix well.
  5. Place in fridge until needed.
  6. Now, let’s make the meatballs.
  7. Heat some oil in a frying pan.
  8. Rub your hands in some flour to avoid sticking.
  9. Take a spoon full of the chicken mixture, roll it in flour, shake off excess and form into a ball.
  10. Place in pan.
  11. Cook for about 5 minutes on each side, should be a nice golden brown.
  12. When done, remove and place on paper towel.
  13. Cook meatballs in batches until all mixture is used
  14. Place and serve with yogurt sauce!

Chicken With Tomatoes and Orzo

Ingredients
  • 4 chicken breasts
  • 1 cup orzo
  • 1 onion, diced
  • 14.5 ounce can of diced tomatoes
  • ½ cup chicken stock
  • 2 garlic cloves, pressed
  • 1 tablespoon oregano
  • 1 tablespoon brandy (optional)
  • ½ cup of feta, more if desired
  • ½ cup kalamata olives, more if desired.
  • olive oil
  • Salt
  • Pepper

Method

  1. Heat some oil in a large pan.
  2. Add diced onion, and cook until translucent, about 5 minutes.
  3. Add: orzo, diced tomatoes can, chicken stock, garlic, oregano, salt and pepper, and brandy if using, mix well.
  4. Bring to boil, reduce heat, cover and simmer for 7-10 minutes.
  5. Add chicken to pan, cover and continue simmering for another 20-25 minutes, until chicken is cooked and orzo is finished.
  6. With 5 minutes left, add olives.
  7. Once done, remove from heat.
  8. Plate chicken, and then a spoonful of tomato orzo mixture over.
  9. Top with feta and serve!