Issue15 Fall / Winter 2012 www.epikouria.com

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5141

Join the Revels!

Feasts in Greece

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editorial

A t least once every year, a friend of a friend will be sent to me for advice in planning a holiday in Greece. Almost invariably, their proposed itinerary

will include two days in Athens and a few days each in Mykonos and Santorini.

I have nothing against either Mykonos or Santorini. They are both agreeable places. Mykonos has its delightful old town, its Little Venice of medieval houses (now mostly bars) inches from the sea and a nightlife sure to appeal to the twenty-something set and those who pretend to be twenty-somethings. It also has a high concentration of five star hotels, or at least hotels that charge five star prices. Santorini offers magnificent sunsets, excellent wineries and the romance of the possibility that it was the site of Plato’s fabled Atlantis (3600 years ago a massive volcanic eruption destroyed much of the island and the settlements upon it.) These islands are especially pleasant in the off season, when the crowds of people who have been led to believe that Mykonos and Santorini are the ne plus ultra of Greek vacation destinations have departed. Because, in addition to the apparently widely held belief that no visit to Greece is complete without visiting these islands, prevailing wisdom has it that summer is the time to go.

There is no bad time to visit Greece. If your primary imperative is beach idling, it’s warm enough to swim by late April and remains that way until mid-October. In addition to Mykonos and Santorini, there are 142 other amazing islands to visit (not all of the 227 inhabited islands have tourist facilities), not to mention various beautiful regions on the mainland. There are all sorts of activities on offer, such as hiking, sailing, skiing, birding, rafting, mountain climbing, etc. Needless to say, the major archeological sites are open year round. By all means see the Acropolis. But keep in mind that other spectacular sites can be found all over Greece, many no less lovely for being comparatively unknown. My favorite is a 7th BCE temple complex on the coast of the island of Kea. It’s accessible only via boat or a long hike.

One of the most interesting ways to plan a trip to Greece is to plan it around a festival or two (or three). In this issue we cover some of the larger and/or more unusual festivals that take place year round all around Greece. Special foods accompany many of these celebrations, allowing visitors to try some of the various tastes of Greece, and the ingredients that make them special.

Ellen GoochEditor-in-chief

FeastFirst

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contents

20Join the RevelsA year of feasts in Greece

36Olive Oil ExportsGreece’s market potential

40Holiday RecipesCelebrating Greece at home

5210 Plus One KoufetaSweetmeats to celebrate life’s rites of passage

60Last LookGreeks don’t do birthdays

+Advertiser

Indexpage 8

Sourcing Guidespage 54

Cover Sparkling Ouzo

PhotoGeorge Drakopoulos

StylingTina Webb

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advertiser index

recipe index

AIQ INTERNATIONAL TRADE LTD Olive oil, Olives, Olive pastes www.aiq.gr 45

ARTION GREEK FOODS Olive oil, Olives,honey www.artiongreekfoods.com 35

BARIAMIS Traditional Sweet Delicacies www.bariamissweets.com Back Cover

ELGEA L.T.D Olive oil, Olives, Olive pastes, Feta, Avgotaraho www.elgea.com.gr 17

EVOIKI ZIMI S.A. Frozen dough and pastry products, pasta www.evoiki-zimi.gr 37

EZA PROTYPOS HELLENIC BREWERY Beer www.eza.gr 47

GEORGOUDIS S.A - PARTHENON Olives, Mediterranean specialties www.olives.gr 15

HELEXPO www.helexpo.gr 3

HEPO Foreign Trade organization www.hepo.gr 53

IONIKI SFOLIATA S.A. Frozen dough and pastry products www.ionikigr.com 1

KALLONI S.A. Mediterranean aquaculture products www.kalloni.gr Inside front cover

MINERVA S.A. Olive oil, Olives, Olive paste, margarines, butter, seed oil, cheeses www.minerva.com.gr 11, 13

NUTRIA A.E. Olive oil www.nutria.gr 19

PALIRRIA - SOULIOTIS S.A. mezes, tranditional ready meals www.palirria.com inside back cover

TERRA CRETA S.A. Organic olive oil, extra virgin olive oil www.terracreta.gr 55

TSANTALI FAMILY Wines, Dessert Wines, Ouzo, Tsipouro www.tsantali.gr 43

UNION OF VINICULTRURAL COOPERATIVES SAMOU Samos muscat wines www.samoswine.gr 9

VICTOR GREEK DISTILLERY S.A. Ouzo, Brandy , Wine , Dessert Wine, Spirits, Liqueur http://www.ouzovictor.gr 2

ZANAE MEDITERRANEAN DELICATESSEN mezes products, ready to serve meals www.zanae.gr 5, 7

MEAT THURSDAY

Classic Souvlaki, Tzatziki 41

CLEAN MONDAY

Heartly Fish Soup, Taramosalata 42

Lagana Sesame Bread 43

Bourani Spinach Soup 44

EASTER

Magiritsa 44, 45

Old School Easter Lamb 46

Kokoretsi 47

Easter Bread (Tsoureki) 48

CHRISTMAS

Festive Turkey 49

NEW YEAR’S

Vasilopita (St. Basil’s Pie) 50

Black Eyed Pea Salad 51

FounderTriaina Publishing – Kyriakos KorovilasPublisherNikos Korovilas

Editor-in-ChiefEllen Gooch

Editor-at-LargeDiane PappasEm Smith-Hughs

Assistant EditorDiane Pappas

PhotosGeorge DrakopoulosFood StylingTina Webb

PublishingAdvertising ManagerKaterina Gitsi

Information TechnologyPhilippe WatelAccountingNiki Gavala

Triaina PublishingOffices: 110, Syngrou Avenue117 41 Athens (4th floor)Tel.: +30-210-9240748Fax: +30-210-9242650www.epikouria.come-mail: info@epikouria.com

COPYRIGHT 2012 Triaina Publishing (ISSN 1790-5141), all rights reserved.Epikouria is a trademark of Triaina Publishing. Reproduction in part or in full is strictly prohibited without written consent. Epikouria assumes no liability for either the content or presentation of advertisements.

SAMOS VIN DOUX AD 89x247.qxp 2/13/12 4:37 PM Page 1

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News bitesfrom Greece

Premium GreekA.Pitenis Bros S.A has created a new premium line of products consisting of eight delicious dips and an extra virgin olive oil – all of which contain krokos (Greek saffron) as a main ingredient. The Mediterranean identity of the krokos and olive oil further ensures the quality of each product. The line includes traditional dips like taramas, hummus, and tzatziki, along with aubergine, mayonnaise, cheese, and Russian spreads. Spice up your life with krokos!www.pitenis.gr

Golden Age Trikalinos Golden Age is not your typical bottarga spread. Introducing the finest golden roe, this grey mullet bottarga is all natural, free of preservatives

and high in nutritional value. Its short self-life ensures freshness and demands that it be paired with only the

best bread. As Frost puts it, nothing gold can stay!www.trikalinos.gr

By Em Smith-Hughs

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Be a FlakeFilosophy presents mini rolls dolmades, inspired by traditional Mediterranean dolmades but combined with another Greek favorite – filo dough. Their mini size makes them an ideal, anytime snack that can be enjoyed by all. Dolmades filo pastry rolls are not only fast and easy to make, but completely vegetarian with no added preservative or Trans fats. Enjoy them with Greek style yogurt! www.ionikifilosophy.com

Holy SmokesSometimes known as “Mediterranean caviar”, bottarga is a distinctly flavored fish roe delicacy that is typically used as an appetizer or in pasta dishes. Epoch adds variety to the classic product by introducing their new smoked and grated bottarga. Smoked bottarga is an understatement as Epoch uses three different types of wood in their smoking process. Put a twist on an old classic and add these to your already-mastered dishes.www.elgea.com.gr

Usurp the Syrup Coffee shops rely on syrups to create their flavorful

caramel latte’s and hazelnut cappuccinos. CHB group presents “Art Fruit Syrup” which can be used in hot,

cold, and frozen coffees. Not only restricted to use in coffee, these syrups can also be added to milkshakes,

smoothies, tea, cocoa, and sparkling water. Get creative and include them in dessert recipes or as an

ice cream topping! Be your own barista and invent the ultimate beverage. Available in: caramel, hazelnut,

vanilla, biscuit, chocolate, strawberry, and coconut.www.chb.gr

news

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Positively FetaEpoch - Pure Greece P.D.O. Feta Cheese is the archetype for the lost tradition of pure Feta production. Nearly 100% handmade, this new P.D.O. (Protected Designation of Origin) product guarantees Greek authenticity. Robust and perfectly balanced in pepperiness, this cheese can successfully appeal all palates. Production methods are adjusted seasonally in order to preserve quality standards throughout the year.www.elgea.com.gr

news

Sweet Success Bariamis presents “vanilla sweet” preserve as it has been treasured for generations. Infamous in Western Greece, this flavorful treat is one that will not disappoint your sweet tooth. Enjoy an intensely aromatic spoonful with coffee or as a topping for yogurt.info@bariamissweets.com

Pie MeHrysafis new homemade pies are deliciously rich

and made from the finest local ingredients. Not your typical cream pie, they come in both sweet and savory varieties such as spinach, chicken, cheese, and pumpkin.

Going from the oven to the table in 40 minutes, they make a great addition to any dinner.

www.xrisafilimnos.gr

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Saucy ConceptProvil presents Mise en place, a line of ready-to-use sauces meant to enhance any meal. Based on traditional recipes, there are nine varieties of white, red, and brown sauces including cream of mushroom, tomato, and roast. They’re adaptable and helpful to have on-hand for quick cooking. www.provil.gr

Midday MediterraneanPalirria Lunchtime introduces microwavable

pastas and salads that make for a perfect quick lunch. Although light, these meals are filling

and flavorsome. Improve your day with a little Mediterranean in minutes!

www.palirria.com

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Healthy SquaredAdamantina House whole wheat square pasta is eye-catching AND good for you! Rich in vitamins and fiber, the noodles are made from pure, whole wheat flour. Both the fiber and B-complex vitamins found in whole grains help to improve overall health – making these noodles beneficial².www.adamantina.gr

news

Grape ImprovementsOne of the oldest and largest Greek wineries, Patraiki Wines, proudly presents its new image. Just when you thought these award-winning wines couldn’t get any better, they have been elegantly updated with improved production methods and brand packaging. Patraiki Wines produce and distribute more than 10.000 tons of various wines annually, including P.D.O. wine.marketing@patraikiwines.gr

Story Thyme“Stories of Greek Origins” by Artion Greek

Foods, is a new brand that aims to promote the best of Greece. Products like Extra Virgin Olive Oil, olives, honey, and herbs reveal the wonders

of natural PDO’s. Discover new tastes and stories with this organic line of Greek origin.

www.artiongreekfoods.com

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Halva Some MoreThis halva by Olympos is completely organic and made from the tahini and honey formula loved by many. Olympos introduces a range of organic products, highlighted by their redesigned packaging and “Olympos Bio” logo. With the same great taste and all of the benefits of natural ingredients, it couldn’t be any sweeter.www.papayiannibros.gr

Under the SeasOkeanos Exclusive welcomes you to experience

new flavors with their line of seafood products. Featuring smoked eel, octopus, trout and an

innovative fish pastourma, Okeanos covers all of the pescetarian bases. Whether used in an entree

or appetizer, these fish products are sure to excite.www.pitenis.gr

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news

Sweet PebblesThe new product category “sweet pebbles”, is a company’s innovation in domestic and international market. Inspired by the Greek islands, this category includes products of exceptional quality & taste, texture & original appearance / decoration. Products look like real pebbles & have a core of whole fruits in syrup which is coated with chocolate (70% cocoa) & a very thin layer of sugar.www.hatziyiannakis.gr

Grill ItNot to be confused with a grilled cheese sandwich, Kourellas S.A. introduces a new product to their family of grilled cheeses. Made from cow, goat, and sheep milk, new Grilleat mixed cheese is full of flavor. Thanks to its high melting point and firm texture, it’s excellent for grilling and frying. Grilleat can be used as an appetizer with wine, or paired with your favorite recipes. It’s easy being cheesy with grilled cheese.www.kourellas.gr

Fresh SqueezeThe Christodoulou family has launched a new line of pomegranate juices that use innovative

extraction processes to preserve not only the finest organoleptic characteristics but also the positive

health effects of pomegranates as noted by modern scientific studies. The range of pomegranates juices

includes: Pomegranate Juice NFC, Pomegranate Orange Juice NFC and Pomegranate Apple Carrot Juice NFC. All of them are 100% natural, squeezed

within 24 hours of harvest, and are without preservatives, added water, sugar or coloring. .

www.chfamily.gr

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FeastPhoto: George Drakopoulos

Food Sty l ing : Tina Webb

inGreecePresenting a year’s worth of

holidays and festivals

In Greece, most every day’s a holiday. Perhaps coun-ter intuitively, this happy state of affairs is due to the immense numbers of Greek saints – 750 plus and counting! Somewhere in Greece at any given time, a celebration in honor of a particular saint is likely transpiring. These often include feasts and live music.

There are also an enormous number of cultural festivals, such as art festivals, theater festivals, music festivals and film festivals. Many of these take place in the summer months. That said, Greece offers a variety of festivals and feasts year-round, ranging from the solemn to the whimsical with the occasional completely absurd. Here we have compiled a selection of these events, with an emphasis on those taking place outside the summer months.

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January

January 1st. – New Year’s DayWhile the first day of the year is a cause for celebration all over the world, in Greece New Year’s day has a special significance: it is the feast day of St. Basil of Caesrea. St. Basil, or Agios Vassilis, was one of the three Holy Hierarchs credited with founding the Eastern Christian church. More importantly, at least to the under 18 set, he was known for giving gifts to children on his birthday. Many Greeks continue this tradition, giving gifts not on Christmas Day, but on January 1st.

In addition, in every household and every business, one lucky winner gets a special prize, again courtesy of St. Basil. This prize, usually a coin, is baked into a cake known as Vassilopita (St Basil’s pie). A piece is cut for each in attendance as well as for the hosting home or business. The winner is guaranteed good luck throughout the year.

January 6th – EpiphanyThis is the day the three Magi, of gold, frankincense and myrrh fame, followed their star to a stable in Bethlehem. To commemorate this event, Greeks celebrate Theophania, or the blessing of the waters. Priests form processions and lead their flocks to the nearest body of water – the sea, a river, a reservoir, etc. Once arrived, the head priest will throw a cross into the water. Hearty souls will then leap into the icy depths to retrieve the cross. The successful madman will enjoy good health and luck for an entire year.

January 8th – Gynekokratia or Rule of the WomenIn Northern Macedonia, the management of several delightful villages, Monoklissia, N. Petra, Strimi, Xilagani, Kassani and Aspro, is handed over this day to the local women. Men spend the day at home, doing household chores and caring for the children. The married women elect a chairperson and a council. The council then holds its session at the local kafenion (café), traditionally the province of the menfolk. The session consists of what men apparently do all day – smoke, drink and play cards. These activities are conducted until the wee hours. In some vil-

lages, men are allowed to join the festivities (presumably if their housework is completed). In other villages, the most benign punishment inflicted on a man who chooses to venture outside is to be thoroughly doused with water.

February

February 17th – Feast of Agios TheodorosOn the 17th of February, the town of Mytilene on the North Aegean island of the same name shuts down for the entire day to celebrate the Feast of Agios Theodoros, its patron saint. Theodore, born a Christian, converted to Islam while pursuing his interest in painting under a master artist at the palace in Constantinople. A plague report-edly changed his religious views, such that he fled the palace and found passage on a boat to Chios, where he entered a monastery and converted back to Christianity.

Deciding he wanted to be a martyr, he journeyed to near-by Lesvos and turned himself in to the Turkish authorities, who, though thinking he was mad, obligingly hung him on this day in 1795. In 1836 a plague broke out in Mytilene, causing its citizens to flee to the country. Theodoros was said to appear in a series of dreams to the future Patriarch of Constantinople, then the Chancelor of Lesvos, direct-ing the faithful to congregate in the central church and pray for deliverance. The people complied, against the recommendations of the Turkish doctors. Miraculously, the plague ended.

February 21st – the Liberation of IoanninaWhile Greece won its independence from the Ottoman Empire in 1821, not all the territories of present day Greece were included in this independence. Ioannina, the largest city in Epirus, was ceded to Greece in the 1878 Congress of Berlin, but the Turks refused to honor the decision. The city was finally liberated by the Greek army on February 21, 1913 following the battle of Bizani, which today is still cause for celebration in the streets of this historic (and picturesque) city.

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Sunday, February 24th, 2013The First Day of ApokriesThis day marks the first day of Apokries or Carnival. Similar to Mardi Gras, as celebrated in New Orleans, Apokries is a time of festivity, dancing, masquerades, drinking, and feasting. While Carnival today marks the 3 week period leading up to Sarakosti (Lent), the tradition of Carnival originated in Ancient Greece as a means of worshipping Dionysos, the God of Wine.

Each of the three weeks of Carnival has a special theme. The first feast, Protofoni or “first voice”, is dedicated to the book of Triodion, the Three Holy Sacraments. On the Saturday of this week falls Psihosavato or all souls day, the day of remembrance for the dead. The following week, called Kreatini, is devoted to the eating of meat. The final week, Tirini, is devoted to all things dairy, especially cheese. Most of the big celebrations of Carnival occur on its final weekend, with the final day, Tyrofagis, seeing the most extravagant parades and parties.

Perhaps the most famous and cer tainly the largest Carnival celebration in Greece – with a 183-year history – occurs in Patras. Taking place over the whole three week period, there are masquerade balls, parades and treasure hunts.

March

March 7th, 2013 – Tsiknopempti or "Burnt Thursday"Eleven days prior to the advent of Lent, Greeks celebrate Tsiknopempti, AKA Burnt Thursday. What they are burn-ing is meat – lots and lots of grilled meat. Sometimes ex-cess fat is purposely put on hot coals so that the burning smell permeates throughout neighborhoods and villages. It is a bad day for vegetarians but a good day to get res-ervations at a fish tavern.

Friday, March 15th - 17th, 2013Feast of MostraDuring the final weekend of Carnival, the people of Thimiana on the island of Chios celebrate the Feast of Mostra. This tradition, which has its roots in the Middle Ages, commemorates their ancestors’ ability to repel pirates from their shores. Today’s villagers dress up like pirates or peasants, reenact a battle and then perform a traditional dance called the Talimi. Festivities (and dress up) commence Friday; Sunday brings parades and floats.

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Monday, March 18th, 2013Clean Monday / Dirty MondayThe first day of Sarakosti (Lent) is known as Katheri Deftera or Clean Monday. With meat off the menu, Greeks make do with feasts of fish. Picnicking is traditional, as is kite flying. Children make a paper doll known as Kyra Sarakosti (Lady Lent) which sports an anatomically improbable seven legs, one each to represent the seven weeks of Lent. A leg is amputated each week to show how many weeks remain until Easter.

For those who prefer a less family-friendly holiday, head to the town of Tyrnavos in Thessaly. There you will find a fertility festival dedicated to all things phallic. While the festival was initiated in 1898, it has its roots in a far earlier pagan tradition, one that celebrates Dionysus (it’s a wine producing region). Extremely lewd, it’s also extremely popular, though frowned upon by the Greek version of the moral majority.

As a mitigating factor, the day does start at the church of the Prophet Elijah, which is conveniently surrounded by enough land to host a crowd. The townsfolk light a fire and commence the cooking of a spinach soup called Bourani. To gain entry to the party – and to be allowed a sip of the soup – all guests must first kiss a super-sized penis. Potential soup imbibers are also required to help stir the soup with a spoon in the shape of – well, you’ve already guessed. All sorts of goods are available – candles, glasses, knickknacks, even straws – shaped to resemble the male member.

If phallic isn’t your thing, another option lies in Galaxidi, a town on the Gulf of Corinth. There villagers make Clean Monday dirty by staging a massive colored flour fight. So much flour is hurled that air quality is affected. If you plan on attending, wear a rain coat.

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March 25th – Independence Day and the Feast of the AnnunciationMarch 25th is a dual holiday. It is both Greece’s Independence Day and the Feast of the Annunciation.

In 1821, after more than 400 years of occupation by the Ottoman Turks, Greek revolutionaries began a long and ultimately successful campaign to gain their indepen-dence. The 25th is celebrated as the start of the revolution because it was on this day that a Greek Orthodox Bishop performed a blessing for the fighters at the monastery of Agia Lavras in northwest Peloponnese. After the bless-ing, he hung the flag of the revolution on a plane tree outside the monastery’s walls. The day is celebrated all over Greece with military and other parades.

At the same time, many Greek churches are celebrating this day on which, according to the Greek Orthodox

calendar, the archangel Gabriel appeared to the Virgin Mary and informed her she was to be the Mother of Jesus. Tinos, an island in the Cyclades, is particularly known for their feast in celebration of this event. It takes place at the Panayia Evangelistria church, which has an interesting tradition. According to this tradition, in 1822 a nun living on Tinos had a dream that proclaimed a powerful icon was buried on the island. She led a group to the spot indicated in her dream and they began to dig. Her dream turned out to be accurate: they found the ruins of a Byzantine-era church inside of which was the icon. The icon, which depicts Mary kneeling in prayer, is believed to be the work of St. Luke and is claimed to have healing properties. To petition for help, a female relative of the afflicted must crawl on her knees from the port to the church, a distance of about ½ a mile. Expect many petitioners on March 25.

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April

April 23rd – Feast of St. GeorgeApril 23rd is the day dedicated to St. George of dragon-slaying fame. In the village of Kaliopi on Lemnos, an island in the North Aegean Sea, the day is celebrated by horse races. Saddleless riders compete by circling the church of Aghios Georgios three times. Those who have fasted used to win a lamb but today win a medal.

The day is celebrated differently in the village of Assi Gonia on Crete. There thousands of sheep are blessed in a church dedicated to the saint, after which their milk is shared with all those in attendance. Afterwards a great feast takes place, with live music, traditional dances, food and drink.

May

May 5th, 2013 – Easter Sunday / PaschaEaster is arguably the most important holiday in Greece. Festivities begin the week prior to Easter Sunday, with most of the action taking place on Easter weekend. It should be noted that the Greek Orthodox calendar dif-fers from its Roman Catholic cousin’s; Easter rarely falls on the same day in both traditions.

On Holy Friday night (Good Friday) many churches pre-pare an epitaphios, a nearly full-sized cloth icon repre-senting the body of Jesus wrapped in a shroud. This is strewn with flowers and taken in procession around the neighborhood of the church. Candle-carrying parishioners follow the icon, while the priests of the church sing hymns. This rite takes place all over Greece.

On Megalo Savato or Holy Saturday folk gather at their local church around 11:00PM. When the clock strikes mid-night on the final day of Sarakosti, the priest passes the Holy Light from a candle to the nearest faithful, saying Christos Anesti or, loosely, Christ is risen. Those with lit candles then pass the light to the next person until the candles of all in attendance are lit. The lit candles are then carefully carried home – bringing the lit candle home is a sign of good luck. This can be tricky not just because of any wind that may blow, but because midnight is also the cue for the setting off of fireworks, which can be a bit unnerving. Once home, families gather to break the Lenten fast with a late night meal of Magiritsa, a soup made from various parts of lamb.

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The island of Chios takes the fireworks part of the cer-emony seriously. Each year, two opposing parishes, Saint Mark and Panagia Erithiani, in the town of Vrodados launch a firecracker battle. Each team has prepared their missiles well in advance, with stockpiles numbering in the tens of thousands. On Saturday night they let these loose on their “enemies.” Occasionally, there is some collateral damage and villagers know to soak their houses well with water before the coming conflagration.

The next morning, Easter, the men gather early to pre-pare the charcoal pit on which the Kokoretsi (a sort of sausage) and the Easter lamb will be roasted. Raki and Retsina (now in season) flow and the women circulate with cheese and bread to keep the alcohol somewhat in check. It’s an all-day affair. After the lamb is served, the egg wars begin. Each feaster carefully selects a hard-boiled egg, all of which are dyed a deep red. One player holds the egg in his fist while another player knocks the same side of his egg (pointy top or rounded bottom) against the one held in the other player’s fist. Whoever’s egg doesn’t crack is the winner of that round. The other side of the egg is then tested. The game continues until all players have knocked eggs. The winner is the one with preferably both but sometimes only one side of their egg left unscathed.

May 20st -23rd – The Anastenaria Fire TraditionPerformed in the Northern Greek town of Ayia Eleni, as well as in the towns of Langadas, Melike, Mavrolefke, and Kerkine – the Anastenaria is a fire walking ritual performed in honor of St. Constantine, the first Roman emperor to convert to Christianity and his mother, who influenced his conversion, St. Helen.

The ritual is performed by a group of 12 villagers, mostly women. On May 20th, eve of Constantine and Helen’s

feast day, the group gathers in a special building or room called a Konaki in which is kept icons of the honored saints. These icons have a handle for easy carrying and are draped with large, red handkerchiefs called simadia, which themselves are believed to have the power of icons. Inside the Konaki, the group sings and dances, ac-companied by a lyre and a drum. The dancing becomes more frantic, as participants are ecstatically “seized” by the saints, at which point some enter into a trance state.

On the morning of the saints’ day, the Anastenarides gather again at the Konaki. There they are joined by mu-sicians and candle bearers. In procession, they walk to a holy well where they are blessed. This completed, they perform a highly regimented animal sacrifice and the meat of the animal in question is distributed throughout the village. Next the men of the village prepare a bed of coals. When the fire is ready, the Anastenarides dance barefoot upon it, carrying the icons and the simadia, as the spirit moves them.

The origins of this ritual are unknown, but it bears some resemblance to those performed by the ancient cult of Dionysus. The Greek Orthodox Church certainly finds it too pagan for their tastes and thus has tried, without success, to have the ritual abolished.

End of May through Early June Medieval Rose Festival of RhodesThe Old Town of Rhodes is a fortified, walled town built in the medieval period, complete with a moat and 11 gates, several original. Recognized by UNESCO in 1992 as a Monument of Cultural and Architectural heritage of the World, Old Town is the scene of a vibrant yearly festival.Created by a committee of historians, archaeologists, art-ists and craftsmen with an eye towards authenticity, the entire town is transformed to highlight its medieval heri-tage. There are jesters and jugglers, fire eaters and trou-

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badours. Dances and banquets abound. Wooden stalls sell period crafts. There are puppet shows and archery contests. And, of course knights – dragon-slaying knights.

May 30th - 31st – The Klidonas of NaxosOn the evening of May 30th in the town of Agios Prokopios on Naxos, the largest island of the Cycladics, the single women of the village fill pitchers from a local well with water and carry this cargo to an earthen container that had been placed in the village square. Tradition demands that they make this journey silently. To make silence dif-ficult, the single men of the village will track them on their way, trying to tease them into talking. If the boys are successful in getting one of the young ladies to speak, she must start the process from the beginning.

Once the water pitchers have been emptied into the earthen container, the single men place a piece of fruit or a vegetable, scratched to identify its owner, into this container. The container is then covered tightly and left in the square until the following night.

The next evening, a bonfire is set-up in the village square. The young men of the village say a few verses to purify the container and them both they and the young ladies jump over the bonfire to complete the purification process.

The container is then uncovered and each single lady selects one of the fruits or vegetables and looks for the marks that identify to whom the offering belongs. That young man is the girl’s future husband. Hopefully the ritual it isn’t binding.

June

June 29th, 2013 – The Miaoulis Festival of HydraHistorically the island home of many prosperous sea captains, whose mansions ring its harbor to this day, pic-turesque (and delightfully car-less) Hydra was a major player in the Greek War of Independence. The island sent 150 ships to the Greek navy, then under the command of Admiral Miaoulis, who himself hailed from Hydra. Using Hydriot fire ships (old or inexpensive ships loaded up with combustibles, set on fire and steered toward enemy craft), Miaoulis was able to inflict great damage to the Ottoman fleet.

On the last Saturday in June, islanders celebrate this vic-tory by re-enacting a sea battle in the harbor. They make a fire boat of their own and launch it against an ersatz Ottoman flag ship, which obligingly burns to cinders. Afterwards there is an impressive fireworks display.

July

Early July – International Choral Festival of PrevezaFor more than 30 years, the small coastal city of Preveza has hosted a 4-day choral festival featuring acts from all over the world. Past participants include the Linden Choir of South Africa, the Viva Youth Singers of Canada, the Chorus Matricanas of Hungary and the University of Warsaw Choir from Poland, as well as several Greek groups. Preveza also hosts an amateur cycling event during this period.

Near to Preveza, set in a lush 2,200 acre park, is the ancient city of Nikopoli. Founded by Octavian after he defeated Mark Anthony and Cleopatra in the September 31 BC Battle of Actium, the decisive confrontation of the Final War of the Roman Republic. Much of Nikopoli (which means “city of victory”) remains in relatively good shape, including its amphitheater.

July 25th -26th – the Agia Paraskevi festival in AlonissosThe small, green island of Alonissos in the Northern Sporades each year hosts a festival in honor of the island’s patron saint. In the afternoon of July 25th, the town gets together for a candlelight procession. The next day band music can be heard at the open theatre of Alonissos.

August

First week of August – Mytilene Ouzo Festival and Kaloni Sardine FestivalMytilene, also known as Lesvos, is the spiritual home of that most Greek of spirits, Ouzo. Visitors to this North Aegean island (its main city is also called Mytilene) can enjoy shots of Ouzo from a variety of makers gratis as well as appetizers designed to accompany the drink. There are also presentations on the making of Ouzo for the more sober-minded and two days of music and dancing for those who prefer revelry.

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Elsewhere on the island, in the town of Kaloni, the annual sardine festival takes place. In addition to free Ouzo, there is also free fish (and live music).

August 11th – Traditional Wedding of LefkadaIn the village of Karia on the Ionian island of Lefkada, townsfolk re-enact an old-style wedding ceremony. The bride is decked out in traditional raiment. She and the villagers form a procession that winds its way through the town until reaching the place where the ceremony will take place. Afterwards there is wedding feast open to all. August 14th – Kanaria Festival in PargaIn 1817 the residents of Parga, a town in Epirus, were forced to flee to Corfu to escape the Turks. After the Greek War of Independence, the Pargans gratefully re-turned to their homes. To commemorate this event, the townspeople decorate several ships in the Venetian style (all the rage of the 19th century) and sail them into the town’s port. There they are enthusiastically greeted with music and fireworks.

August 15th – The day of the Panagia (Virgin Mary) This is the second biggest religious holiday in Greece after Easter and is celebrated in almost every town and village in Greece, especially those with a church dedicated to the Panagia. Monasteries devoted to the Virgin are a good bet; many celebrations continue until dawn.

On the Ionion island of Kefalonia the day is celebrated in a more unusual fashion. Each year, between the 6th and the 15th, a large number of harmless snakes appear in the village of Markopoulo. These snakes seem particularly attracted to the Church of the Virgin. No one knows why they appear and disappear (migratory route?), but legend has it that they are the spirits of nuns who, when under attack by pirates in 1705, prayed to the Virgin to turn them into snakes so they might escape. Each year they return to bring good luck to the village. Only two years have they failed to do so: in the year of the Axis occupation and in 1953, the year an earthquake devastated the island.

On Paros, a Cycladic island, the Panagia coincides with the local wine festival, always a good combination.

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September

September 1st - 15th – Anhiolos Wine FestivalHeld in the graceful city of Thessaloniki, this two-week festival celebrates the unique wine varietals of Greece with tastings and feasts accompanied by traditional music and dances.

Second Weekend of SeptemberOlive Oil FestivalSparti, a town built on the site of ancient Sparta in the Southern Peloponnese, is the epicenter of one of Greece’s most important olive oil producing regions. Each year the community hosts a festival which includes lectures on cultivation, tastings from the area’s producers and cooking contests. All recipes must include olive oil, of course, but as there are very few Greek dishes that do not include olive oil, this is not much of a hardship.

Mid-September – The Rakizo FestivalThe dates of this festival in Drymalia on the island of Naxos are dependent on the timing of the grape harvest, though this generally occurs in Mid-September. Once the grapes are harvested, the villagers gather to make Raki, which is the Greek version of moonshine. When the distillation process is complete, they come together again to drink it. Visitors are welcome.

Beginning of September – Armata Festival of Spetses This nearly week-long celebration celebrates a naval bat-tle against the Ottoman Turks (a recurring festival theme) that took place near the island of Spetses on September 8th, 1822. There are plenty of cultural events, including one that commemorates Admiral Laskarina Bouboulina. Born in a prison in Constantinople (her parents were incarcerated for belonging to one of the Greek revolu-tionary factions), she was released as a child and moved to Spetses. After her second ship-owner husband was killed by Algerian pirates, she continued in his stead. She also kept up the family revolutionary tradition, provid-ing the Greek navy with 8 ships, including the largest of all the fleet. Hailed as a heroine of the Greek War of Independence, she was shot in the head during an argu-ment with the family of a girl with whom her son eloped. (You can’t make this stuff up.) The festival culminates on the Saturday closest to September 8th, when a naval battle is re-enacted in the harbor.

October

October 1st – The Maridaki FestivalFishing is an important part of the economy for the port town of Gytheio in the Mani region. In honor of the local fishermen, the town fries up a mess of maridakia, a small, delicious fish, and serves it with free wine and other treats.

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October 15th – The Chestnut FestivalThis festival, devoted to all things chestnut and the sweet and savory dishes that use them as the main ingredient, occurs in an undeveloped corner of Crete called Kissamos. Featuring traditional local entertainment, this is a popular local festival (though visitors are welcome.) Be sure to double check the date before attending, as only nature can decide when the chestnuts are ripe for harvesting.

October 28th – Oxi DayAt 4AM on this day in 1940, after a party at the German embassy in Athens, Italy’s ambassador to Greece offered an ultimatum to the Greek Prime Minister, Ioannis Metaxas: allow Axis powers to occupy certain unspecified “strategic locations” in Greece or face war. Greece was no super-power. Metaxas knew that the penalty for refusal would be dire. Yet he replied, “Alors, c'est la guerre” (Then it is war). This pithy reply was further shortened by the press to a simple “Oxi” or “No.” This pleased the Greeks so much that, regardless of political affiliation, they took to streets, shouting ‘Oxi!’, marking this one of the only times in recorded history when Greeks of all factions agreed on something. It is still cause for celebration. As a side note, things didn’t work out so well for the Italians, providing further proof that little good ever comes from wee-hour, post-party conversations.

November

November 2nd - 11th, 2012 Thessaloniki International Film FestivalFor over 50 years, Thessaloniki has hosted one of the

world’s premier film festivals. This festival features screen-ings of films from around the world as well as lectures, master classes and round table discussions. November 11th – Union Day in SamosThe verdant island of Samos, home of the sweet wine of the same name, celebrates its union with Greece with feasts and a parade.

November 17th – Athens Polytechnic Uprising While not officially recognized, on this day in 1973 stu-dents at the Athens Polytechnic University star ted a massive uprising against the military junta then in control of Greece. This event is widely remembered.

December

December 23rd – Kladaries, Feast of the ShepherdsThe village of Siatista in the Kozani region (whence comes the most powerful saffron in the world) throws a party to commemorate the shepherds who lit bonfires to herald the birth of Jesus. Bonfires are lit by competing villagers, the three best of which win prizes. There is much dancing and drinking of the local wine. In the 17th and 18th cen-turies, Siatista was an extremely prosperous community of merchants and traders. Many of their mansions stand today and are open for touring. Interestingly, in a stained glass window in one of the older churches two unusual saints are depicted: Plato and Aristotle.

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December 25th – Christmas For Greece, Christmas isn’t about extensive decorations and commercialism; it’s considered a solemn religious holiday. This does not mean, however, that there is any shortage of Christmas tradition. A period of twelve days consists of the holiday, from Christmas Day through the Feast of the Epiphany on January sixth. A major part of the holiday sea-son is the Christmas carols, or Kalandas, handed down from the Byzantine era. Greek children begin caroling door-to-door in their neighborhoods on Christmas Eve in exchange for money or treats. More recent traditions such as the Christmas Day turkey and a household Christmas tree have made their way into Greek celebrations.

While the notion of Christmas elves is not unheard of, chances are that they’re quite different from the Greek equivalent, Kallikantzari. These dangerous elves are be-lieved to only haunt people during the Christmas holidays. Some keep fires burning in their home throughout the twelve days in order to keep the spirits from entering the chimney – this would be quite a dilemma for Santa Claus! On Epiphany, there is a ceremonial “Blessing of the Waters” performed by a priest to banish these unwel-comed spirits until the following year.

December 31st – New Year’s EveGreeks toast the coming New Year in the same way as much of the world: with plenty of champagne. The rest of the night is typically devoted to gambling. One of the most popular games is Poka, a stripped-deck com-munity card game something like Texas Hold ‘Em, except that the game changes each hand at the pleasure of the dealer (more or less community cards, dealt cards, con-figurations). Because of this, the odds change with each hand and so hand rankings vary between two possibilities called Kenda/Chroma or Tria/Full. In one instance, Kenda/Chroma, a straight beats three of a kind and a flush beats a full house. In Tria/Full, three of a kind beats a straight and a full house beats a flush. Note that in neither instance do the hand rankings match those of standard poker. When gambling in Greece, stick to 21.

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GreekOlive Oil

The Market Potential of

Why do you choose to invest in olive oil from Greece?Greece has the quantity and the quality. The market share for Greek olive oil is small in the U.S. , so there is room for growth. There is also a population of Greeks here to be considered.

Do you believe Greek olive oil to be superior to other olive oils?Greece produces about 70% of the world’s supply of extra virgin olive oil. I would not say that it is necessarily superior, but it is certainly on par with the best olive oils from other countries.

What are some of the reasons why Greek olive oil exports have lagged in comparison to Italy and Spain? One thing that Italy and Spain have over Greece is pack-aging and marketing. Greek companies are hesitant to branch out on their own because big businesses from Italy and Spain are willing to pay hard cash on the spot for Greek product. A lack of central organization in Greece allows them to fall behind countries like Italy and Spain in the exporting process.

What do you think can be done about the lack of Greek olive oil being sold outside of Europe?On an individual level, Greek companies need to be motivated by the condition of the economy and try processes that are similar to those in other countries. Investing in a good marketing campaign will certainly help to advance Greek products. If small companies were to form together into a larger company, it would be beneficial to a large number of people in Greece and for the country. They tend to be complacent in their business techniques and that restricts and confines their profits.

Em Smith-Hughs speaks with Paul Tsoukalas, former head of Invest in Greece and a US-based olive oil importer, about Greek olive oil and its expor t potential.

By Em Smith-Hughs

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Does the difference in olive oil standards between the EU and the U.S. affect the demand for Greek olive oil in the United States? No, I think that regardless there is room to grow in the market of imported products from Greece.

How important is proper labeling to the survival of the Greek olive oil market?Labeling, packaging, and promoting are very important and always make a difference.

In what ways can Greek olive oil companies better market their product?Paying attention to the demographic of big countries like the U.S. is a good place to start. Having a good market-ing strategy is vital in exporting goods. Promoting the product with tastings and even supermarket samples can be effective.

Do you think technology (the internet) plays a big role in the success of Greek companies?Absolutely. Most of the companies that succeed are involved with their consumers through the internet. Online mailing lists and newsletters are very helpful and Greece is definitely lacking in that department.

With the recent economy woes in Greece, what challenges do Greek olive oil producers face? Having the money for the expenses to maintain a busi-

ness is the main challenge. Greek companies survive on a year-to-year basis and that keeps them from investing in greater, future ventures. There is no such thing as secu-rity in a bad economy and although that presents a chal-lenge, it can also be an opportunity to try new things.

Has the amount of olive oil consumption in Greece hindered the potential profits from exports?Not at all, the potential for exports is enormous.

How would a large-scale olive oil producer change the Greek market versus several small producers?Small companies within Greece, joining to make a larger operation would be extremely beneficial. One company might not have the money to invest in a major market-ing plan so that would come easier if several of them combine. It would also create more jobs.

The IOC has said that U.S. imports of olive oil is ex-pected to grow significantly over the next 5 years, how do you think that will influence the production of Greek olive oil?The perfect example of a Greek company taking advan-tage of a small market is Fage. Fage began the Greek yogurt market in the U.S. and now other companies are trying to compete. While there is an olive oil market, there is a lot of room for growth. This is the time for Greek companies to take advantage of the U.S. market and its predicted development.

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Celebrate the Feasts of Greece at Home

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Classic SouvlakiServes 4 Total time: 20 minutes, not counting overnight marination and grill prep. Prep time: 10 minutes Cook time: 10 minutes

Ingredients:1 1/2 lbs (1 ¼ kg.) boneless leg of lamb or lamb shoulder, cut into 1 inch cubes 1/4 cup (60 ml) extra virgin olive oil 1/3 cup (80 ml) red wine vinegar 2 cloves garlic, minced 1 onion, finely chopped 1 tbsp. dried Greek oregano 2 tbsp. chopped fresh parsley 1 1/2 tbsp. chopped fresh mint (optional) Salt and pepper to taste

Preparation:Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper (no salt!) in a bowl and mix well. Add meat, toss to coat, cover and refrigerate; marinating for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours.

Thread meat evenly onto 4 skewers and season with salt and pepper.

Preheat the grill to medium high.

Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer it well done.

Serve with tzatziki and pita bread.

TzatzikiServes 4-6 as a side dish Total time: 20 minutes Prep time: 20 minutes

Ingredients:17.6 ounces (2.2 cups or 500 gr.) of thick Greek yogurt (if you are using a non-Greek yogurt, which is probably a mistake, you must strain it first through cheesecloth)½ a cucumber (Kirby or “English”), meat grated, seedy center discarded1 scant handful dill, chopped2 to 6 cloves of garlic, finely chopped4 tablespoons (60 ml) of olive oil (or more)2 teaspoons (10 ml) of cider vinegarSalt

Preparation:First, grate the cucumber. The easiest way is to run one side through the grater at a time. Squeeze out any excess water. Add the dill and the garlic. Stir in the yogurt. Add the olive oil, stirring so it is absorbed into the mixture. Add the vinegar (note: some recipes call for lemon juice – ignore them) and plenty of salt.

Meat Thursday

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Clean Monday

Hearty Fish SoupServes 4-6 Total time: 1hour, 20 minutesPrep time: 20 minutesCook time: 1 hour

Ingredients:2 ¼ lb (1 kg) small, whole fish – scaled, cleaned and gutted12 clams (optional)12 shrimp, unpeeled (optional) 6-8 cups (1.5-2 lit) of water or stock ½ cup (120 ml) olive oil Freshly ground salt and pepper 4 carrots 2 celery stalks 3 potatoes 2 -3 zucchini (optional) 1 large onion – quartered 1 tbsp. chopped parsley Pinch of saffron threads Small bunch of thyme, tied with a stringDollop of tomato paste Juice of 1 lemon

Preparation: Place the vegetables, oil, salt and pepper, saffron, thyme and par sley in a large , deep saucepan and cover these with water. Bring to a boil, then simmer for 30-40 minutes until the vegetables are soft, adding more water/stock as necessar y. Add the fish to the saucepan and boil for another 10-15 minutes, until the fish is cooked through but not falling apart. If using clams and or shrimp, add these after the fish has been cooking for ten minutes. Stir in a dollop of tomato paste, to taste. Adjust seasoning. If you want a thicker soup, crush some of the potatoes into the broth. Serve with plenty of fresh, crusty bread.

TaramosalataServes 6

Total time: 15 minutesPrep time: 15 minutes

Ingredients:4 oz. (120 ml) Tarama 8 thick slices day old peasant bread (not ciabatta, as it does not have enough density, and definitely not Wonder Bread or its ilk as these are too sweet. Plus there is no real meaning in the term “day old Wonder Bread”)1 to 1 1/2 cup (.35 lit) olive oil Juice from 2 lemons Six green onions, including half the green, chopped (alternately, you may use a small onion, either red or yellow, grated or finely chopped)

Optional: Some variations call for a small amount of chopped dill

Preparation:Remove the crusts from the bread. Pull the center of the bread into bite-size pieces. A handful at a time, run the pieces of bread under the water tap, squeeze out excess water and place in a Cuisinart. Add the 1 cup of olive oil, 3 oz of Tarama, the juice from one lemon and the onions. Run the Cuisinart. If the mixture is too thick, add a bit of water. If the mixture is too salty, add more lemon. If the mixture isn’t creamy enough, add more olive oil. And if the dip is too bland, add more Tarama. Please note that Taramosalata is not necessarily hot pink in color; usually it is the pink of a baby’s blush.

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Clean Monday

Lagana Sesame Bread Serves 6

Total time: 2 hours Prep time: 30 minutes Wait time: 1 hour Cook time: 30 minutes

Ingredients:Roughly 4 cups (900 gr.) bread flour 3 tsp. (15 ml.) instant yeast 2 tsp. (10 ml.) of salt2 tbsp. (13 gr.) sugar 5 tbsp. (75 ml.) of Greek extra virgin olive oil 5 tbsp. (75 gr.) sesame seeds 2 cups (500 ml.) warm water

Preparation:Mix 2 cups of flour, the salt, sugar, and the dried yeast in a bowl. Add half the olive oil and slowly pour warm water over dry mixture and stir. Add the remaining 2 cups (or less) of flour a bit at a time to form a dough that is pliant but not sticky. Knead dough until the dough’s surface is shiny. Cover the dough with a towel to prevent it from drying out and leave it to rest for 20 minutes. Spread the remaining olive oil and 2 tablespoons of the sesame seeds into a big baking pan. Place dough in the pan and sprinkle it with a bit of water and the remainder of the sesame seeds. Score the dough with a knife and cover with a towel until it doubles in size (about 40-60 minutes, depending on heat, the quality of the yeast and the humidity). Bake the bread for 30 minutes at 350 °F (175c).

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Bourani Spinach SoupServes 4

Total time: 1.35 hours Prep time: 30 minutes Cook time: 1:05 hours

Note: if you are unable to fine nettles and/or wild sorrel, substitute with other bitter greens such as chard, mustard greens, etc.

Ingredients: Olive oil, for sautéing 1 lb. (1/2 kg.) spinach, cleaned and roughly chopped½ lb. (250 gr.) nettles, cleaned and roughly chopped½ lb. (250 gr.) wild sorrel, cleaned and roughly chopped2 (50 ml.) cups water or stock3 tbsp. (28 gr.) of flour1 ½ tbsp. (14 gr.) red wine vinegarSalt and pepper

Preparation: Add greens and a splash of olive oil to a heavy bottomed pot and sauté for about five minutes, stirring frequently, until the greens are wilted. Add the water, salt, pepper, vinegar and olive oil. Bring to a boil and then simmer over low heat for 1 hour.

Add flour to 5 tbs of warm water, stirring until the flour is completely dissolved. Add the flour mixture to the greens slowly, stirring continuously, until the soup thickens. Simmer for 5 minutes and serve.

Clean Monday

Magiritsa (Served at Midnight on Easter Evening)Serves 10

Total time: 2 hours Prep time: 45 minutesCook time: 1:15 minutes

Ingredients:Head, neck, some intestines, and liver of a young lamb or 3 pounds (1.3 kg.) lamb bones 2 large onions, halved Water to cover Sea salt 1/2 cup (120 ml.) olive oil 2 cups (450 gr.) finely chopped scallions 1 small chili pepper, minced Ground pepper 1 1/2 cups (340 gr.) chopped fresh dill 2 eggs

Juice of 1 1/2-2 lemons

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Preparation: Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times. Slice the intestines opens, cut them into several pieces and wash carefully under running water. In a separate pan, blanch the intestines in boiling, salted water for two minutes and remove, discarding the water. Finely chop the intestines. The head and neck are done when the meat falls from the bones. Remove them from the pot. Using a sharp knife, cut open the head and separate the meat from the bones. Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions. Let the stock cool and remove the fat.

To finish the soup, wash the liver well and cut it into small cubes. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper. Add the finely chopped meat and intestines, together with 1 cup of the dill, and stir. Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Season to taste.

Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupful’s of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling. Taste and add more lemon juice if needed. Sprinkle with the rest of the dill, and serve immediately.

Easter

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Easter

Old School Easter LambServes 10 Total Time: 5-6 hoursPrep Time: 1 hour (not including setting up the fire)Cooking time: 5hours

Ingredients 1 whole lamb – skinned and gutted. Salt and pepper Greek oregano Olive oil

Preparation: Thoroughly clean the lamb inside and out. Mix together the salt, pepper, and oregano in a bowl. Pour olive oil in separate bowl. Rub the oil on the meat, inside and out. Next, take a handful of the seasoning mix and rub it into the meat – both on the skin and inside the lamb so that it is entirely coated. Take the skewer/spear of the rotisserie and insert it into the animal, first through the backside of the lamb, through the body and out through the head, coming out through the mouth. Using flame proof wire, pull the back 2 legs behind the tail and tie them on to the skewer. Bring the front 2 legs forward and secure them onto the skewer in front of the head. Place a thin long piece of wood along the spine of the body. Wrap the wire around the lamb several times to support the spine, tying it off above the piece of wood. Then wrap the entire lamb in grease-proof paper and secure again with wire.

Old school: To prepare the cooking area, dig a hole in the ground about 1.5 feet deep (400 - 500 mm.), 3 feet (1 meter wide), and with a length at least 2 heads longer than the animal. Place the holder for a metal spit in the pit. You can use wood to start the fire, but a large quantity of charcoal is needed to add to the fire throughout the cooking stage. When the fire is very hot, place the spitted lamb on the stands and adjust it a ways off of the heat. Turn the meat slowly and let the heat work its way through. As the temperature of the fire drops, adjust the rotisserie down as needed. Make sure the meat doesn’t burn in one spot and the juices continuously stay within the wrapping to moisten the meat.

Keep the greaseproof paper on for about 3 1/2 hours. After removing the paper, drop the skewer a little lower and cook for 1 hour while continuing to turn it quickly. Remove from the heat, cut apart, and serve immediately. For those without shovels or who lack a willingness to deface a yard, automatic rotisseries are available.

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Easter9174 8,9x24,7 ktx-hi.pdf 1 27/9/12 12:26 µ.µ.

KokoretsiServes 10 as a appetizer Total time: 1:30 Prep time: 45 minutes Cook time: 45 minutes

Ingredients: 2 lamb hearts2 lamb spleens 1 lamb lung1 lamb liver2 lamb testicles4 lamb intestinesGreek oregano Salt and pepper

Preparation:Clean the guts thoroughly. Wash the intestines, preferably by turning them inside out. Put the intestines in a bowl making sure the end of each is hanging out so that you can more easily separate them when the time comes.

Cut the hearts, liver, and the rest of the guts into cubes and place them on a long metal rotisserie skewer. Wrap the intestines around the skewer. The intestines should completely cover the cubed guts. When one intestine has nearly run out, tie the next intestine to it and continue. Season with salt, pepper and oregano and roast on a rotisserie until crispy on all sides. Slice into chunks, adjust seasoning and serve.

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Easter

Easter Bread (Tsoureki)

Makes 2 loaves

Total time: 3 hours Prep time: 30 minutesCook time: 30 minutes Wait time: 2 hours (for dough to rise twice)

Ingredients5.6 cups (1280 gr.) flour 2 tbsp. (30 gr.) active yeast 1 cup (225 ml.) butter, melted 1/2 cup (125 gr.) caster sugar 6 eggs 1 tbsp. (15 gr.) zest of orange 1 cup (225 ml.) milk 1 tsp .(5 gr.) salt 1 tsp .(5 gr.) cardamom 1 egg lightly beaten finely chopped blanched almonds, sugar

Preparation: Heat the milk to a lukewarm temperature, pour in a small bowl, and add the yeast to the milk. Add 1/2 cup flour to the milk and mix in well until it becomes a paste. Cover and leave it to rise, it will become frothy. In a large mixing bowl stir together the remaining flour, salt, and melted butter.

Add the whole eggs to the flour (do not beat them). Add the sugar, orange rind, and cardamom. Next, add the yeast mixture to the bowl and knead it together to create dough. The dough should be pliant with an elastic texture. Cover the bowl with plastic wrap, place in a warm area and leave it rise until it doubles in size (about an hour). Punch down and re-knead the dough, then it cut into 6 equal portions. Take 3 of the portions and roll each one into a long tube-like shape. Braid these together, as you would braid a pony tail. Pinch each end together and place on a lightly greased baking tray. Repeat with the other 3 portions to make a second loaf.

Cover the tray with a cloth and place in a warm place to rise again until doubled in size. Brush the top of the loaves with the beaten egg and then sprinkle with the chopped almonds and sugar. Bake in a medium heat oven for approximately 30 minutes. To test if it’s ready, tap the underside of the bread. If it sounds hollow, it is ready. Cool on a wire rack before serving.

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Christmas

Festive TurkeyServes 8-10 Total time: 3 hours (not including marination time) Prep time: 30 minutes Cook time: 2-2.5 hours Ingredients: 1 medium turkey 6 garlic cloves, peeled and quartered 1/2 cup (125 gr.) dried oregano 1/2 cup (13 ml.) lemon juice ½ cup olive oil salt pepper 1 large oven bag 1 tablespoon (15 gr.) all-purpose flour 5 large onions, quartered 6 large potatoes, cut into cubes 5 medium carrots, quartered

Preparation: Make several deep slits in the turkey; insert a garlic slice into each slit. Combine the oregano, lemon juice, olive oil, salt and pepper and rub this mixture over the turkey. Wrap well and marinate in the refrigerator at least 6 hours (preferably overnight).

Preheat the oven to 350 degrees. Place flour in the oven bag and shake well to distribute. This prevents the bag from bursting during cooking. Place the oven bag in a baking pan with the open end along the wide side of the pan. Place the turkey, the onions, potatoes and carrots in the bag and tie the bag closed with the nylon ties provided. Make slits in the top of the bag to allow steam to escape. Remember that the bag will expand during cooking, so make sure an expanded bag would not directly touch any of the oven’s heating elements. Bake at 350° F for 2-1/2 to 3 hours or until meat thermometer reads 180°F.

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New Year’s

Vasilopita (St. Basil’s Pie)Serves 12-14 Total time: 3:45 hours Prep time: 1 hour Cook time: 45 minutes Wait time: 2 hours (for to dough to rise)

Ingredients 12 cups (2.7 kg.) bread flour, sifted 4 sticks unsalted butter 6 eggs 3 cups (75 ml.) whole milk 3 packages of active yeast 3 cups (675 gr.) sugar 1-1/2 tsps. (5 gr.) of finely crushed masticha* (or substitute with 2 tsp masticha liquor) 3 tsps. (15 gr.) salt 3 tsps. (15 gr.) cinnamon 1 tsp. (5 gr.) cardamom 2 tsps. (10 gr.) finely minced orange peel 1 egg white, beaten Nuts (optional)

Preparation: Place the yeast, 1/4 cup of sugar and a 1/4 cup of warm water in a bowl to prove the yeast. In another bowl, mix the ground masticha, cinnamon, cardamom, 1/4 cup sugar, 1/2 cup flour, salt, and orange peel. Whip the 6 eggs together until they are golden and frothy (15 minutes). Add the masticha mixture and the yeast mixure to the whipped eggs and combine. Melt the butter over low heat and add the milk, stirring constantly. Allow to cool. Gradually stir the milk and butter mixture into the egg mixture. Slowly add the remaining sugar and 2 cups of flour. Gradually add the remaining flour until a moist but not sticky dough is formed. Knead the dough until it is pliant and springy, about 15 minutes. Roll the dough into a ball and smear the dough with soft butter. Place the dough in a greased pan, cover, and allow the dough to rise until doubled in size. Punch the dough down and divide into balls according the size of pie(s) you would like (and the size of the pan(s) to accommodate it). Allow to rise for another 45 minutes. Preheat the oven to 325F (160c). Brush the beaten egg white on the pie(s). Decorate the pie(s) with nuts (traditionally in the shape of a cross). Bake for 40-45 minutes or until golden brown.

*Masticha is the dried resin of a tree by the same name. It has a host of medicinal properties, a distinctive flavor, and is the root of the word masticate (masticha was the world’s first chewing gum). For mysterious reasons the tree only produces resin on a small part of a Greek island called Chios. It can be found at Greek groceries such as Titan in Queens, NY (which also ships).

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Black Eyed Pea SaladServes 4 Total time: 1 hour (not including soaking)Cooking time: 45 minutes Prep time: 15 minutes

Ingredients2 cups (450 gr.) dry black-eyed peas, soaked overnight1 cup (about 225 gr.) Feta, crumbled20 cherry tomatoes, quartered1 cup (225 gr.) black olives, preferably oil-cured Kalamata, pitted and chopped3 scallions, finely chopped2 cloves garlic, finely chopped1/2 lb. (0.25 kg.) of arugula, washed and chopped Handful dill, washed and choppedZest of ¼ a lemon, chopped finely and juice of a lemon Extra virgin olive oil, Greek balsamic vinegar, salt and pepper to taste

Preparation:Bring a medium pot of water to boil. Lower the heat and add the black-eyed peas and cook, uncovered, until tender, about 45 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Combine black-eyed peas with remaining ingredients.

New Year’s

51epikouria

52 epikouria

1. Koufeta, otherwise known as Jordan Almonds, are com-mon favors at Greek, Italian and Middle-Eastern weddings, christenings and other rites of passage.

2. Typically, the candies are encased in decorated pouch called Bomboniera

3. In Italian weddings, these Bomboniera traditionally contain 5 candies representing the guests’ hopes for the bride and groom: one to signify health, one for wealth, one for longevity, one for fertility and one for happiness.

4. Greek Bomboniera do not have such numerical con-straints, but for weddings they usually contain only an odd numbers of sweets. Odd numbers are indivisible by two, as the couple should be indivisible.

5. Koufeta are created over the course of several days by carefully coating a raw almond with colored, liquefied sugar, which then hardens to form a shell.

6. The thinner the sugar coating surrounding the almond, the higher the grade of Koufeta.

7. Almonds, like life, are bittersweet. Adding a coating of sugar symbolizes the hope that lives of those celebrated will be more sweet than bitter.

8. A similar candy was produced in ancient times, though then the sweetmeats were coated with honey.

9. In the Middle-East these almonds are considered an aphrodisiac.

10. The colors chosen to coat the almonds have signifi-cance. For example, green almonds signify an engage-ment; silver, an anniversary; blue, pink and yellow, a chris-tening; and white, a wedding.

11. Folklore has it that young ladies who place Koufeta under their pillows at night will dream of their future husbands.

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54 epikouria

AVGOTARAHOTRIKALINOS CO www.trikalinos.gr

ELGEA L.T.Dwww.elgea.com.gr

BEANS3 ALFA www.3alfa.gr

A.C. «PELEKANOS»www.prespabeans.gr

AHELOOS S.A.www.aheloos.com.gr

ARGIRAKIS BROS SAwww.trofino.com.gr

AROSIS S.A. www.arosis.gr

BIOAGROS SAwww.bioagros.gr

ENIPEAS VALLEywww.enipeasvalley.com

EV.GE. PISTIOLAS S.Awww.agrino.gr

MATOUKOGLOU BROS COwww.mato.gr

OSPREX. S.A.osprex@hol.gr

PRODUCTS LAND VOIOwww.proiontavoiou.gr

FETA AMARI S.A.www.amarisa.gr

ARVANITIS S.A.www.cheese.gr

AVIGAL S.A.www.avigal.gr

BASDRAS S.A.www.basdras.gr

BIOFARM S.A.www.biofarm.gr

BIOPGALwww.biopgal.gr

BIZIOS S.A.www.bizios.gr

D. RODOS BROS S.A.www.lesvigal.gr

DELFI S.A.www.delfisa.gr

DIVANIS S.A.www.divanischeese.com

DODONI SA.www.dodonidairy.com

E. THIMELIS SAwww.thimelischeese.gr

ELGEA L.T.Dwww.elgea.com.gr

EPIROS S.A.www.optima.gr

EVROFARMA S.A.www.evrofarma.gr

EVROKLIDON LTDwww.evroklidon.com

FAGE S.A.www.fage.gr

FILOTAS BELAS & SON S.A.www.belasfoods.com

G. TROULIARIS & COwww.trouliaris.gr

GALAKTKOMIKI TRIPOLIS S.A.www.galaktokomikitripolis.gr

HELLENIC PROTEIN SAwww.hellenicprotein.gr

HOTOS S.A.www.hotos.grHRySAFIS S.A.www.xrisafi.gr

IRAKLIS KAIDANTZIS & COwww.kaidatzis.gr

KARALIS S.A.www.karalis.gr

KL. KLEPKOS & COwww.klepkos.gr

KOLIOS S.A.www.kolios.gr

KOUKAKI’S FARM S.A.www.koukfarm.gr

KOURELLAS S.Awww.kourellas.gr

LEADER A.E.www.leaderfoods.gr

LESVOS DAIRy S.Awww.lesvosdairy.com

LIMNOS DAIRy – G & S MARKAKIS S.A.www.kalathakilimnou.gr

LyKAS & Cowww.lykas.gr

MATIS BROS S.A.www.matis.gr

METSOVO S.A.www.metsovosa.gr

MEVGAL S.A.www.mevgal.gr

sourcing info

MILK IN OF XANTHIS RODOPIS S.A.www.rodopi-sa.gr

MINERVA S.A.www.minerva.com.gr

NEOGAL DAIRywww.neogal.gr

NIKAS S.A.www.nikas.gr

OLIMPIAKI PARADOSI L.T.D.www.olpa.gr

OLyMPOS S.A.www.olympos.gr

PAPATHANASIOU S.A.www.papathanasiou-abee.gr

PAPATHANASIOy S.A.www.papathanasiouabee.gr

PARADOSI S.A.www.paradosi.gr

PUREGREEK.COM LTDwww.puregreek.com

ROUSSAS S.A.www.roussas.gr

S.H.M. HELLAS S.A.www.shm.gr

STyMPHALIA S.A.www.stymfalia-sa.gr

THESGAL LTDwww.thesgal.gr

TROULIARIS G.& Cowww.trouliaris.gr

TyRAS S.A.www.tyras.gr

U.A.C. OF RETHyMNOwww.easreth.gr

VIOTROS S.A.www.viotros.gr

VOULGARIS BROS S.A.www.voulgari.gr

CRETAN BREAD HUSKSARTION GREEK FOODS www.artiongreekfoods.com

CRETAN EXPORTERS ASSOCIATIONwww.Crete-exporters.com

KALABOKISwww.kalabokis.gi

KRITIS GIwww.kritisgi.gr

N.TSATSARONAKIS S.A. to_manna@otenet.gr

SAMARIAwww.samaria.com.gr

TASTE OF CRETEwww.tasteofcrete.com

TSATSAKIS Unlimited Cowww.tsatsakis.gr

ΚΡΗΤΩΝ ARTOS S.A.www.kritonartos.gr

56 epikouria

FIGSAGREXPO S.A. www.goumas.gr

DRAGONAS BROS S.A.www.dragonas.gr

EVIA STAR S.A.eviastar@otenet.gr

SyKIKI UNION COOPERATIVE OF FIGS AND NUTSwww.sykiki.gr

THE AGRICULTURE ASSOCIATION OF KIMI DISTRICTwww.figkimi.gr

VEKAP MENELAS BALDJIS LTDwww.figs.gr

FISHFORKyS S.A.www.forkys.com

GALAXIDI MARINE

FARM S.A.www.gmf-sa.gr

ANDROMEDA GROUPwww.andromeda-aquaculture.gr

DIAS S.A.www.diassa.gr

HELLENIC FISHFARMING S.A.www.helfish.gr

INTERFISH AQUACULTURE S.A.www.interfish.gr

KEFALONIA FISHERIESwww.kefish.gr

NIREUS AQUACULTUREwww.nireus.com

V. GEITONAS & Co, Ltdwww.eelgeitonas.com

FRUITSAGRICULTURAL COOPERATIVE OF ZAGOR PELIONwww.zagorin.gr

AGRO HARAwww.kiwi-tsechelidis.gr

AGROCOM S.A.www.agrocom.gr

ALEXANDERwww.alexander-canning.com

ALTERRA S.A.www.alterra.gr

BIOAGROSwww.bioagros.gr

FROZITA S.A.www.frozita.com.gr

FRUCTA UNION LTDwww.fructaunion.gr

FRUIT CENTERwww.fruitcenter.gr

GEFRAwww.gefra.gr

KATSIAMAKAS S.Awww.katsiamakas.gr

MITROSILIS S.A.www.mitrosilis.gr

TRIKALA FARMS LTDwww.trikalafarms.gr

VENUS GROWERSwww.venusgrowers.gr

ZEUS KIWI S.Awww.zeuskiwi.gr

SOULIS SAwww.soulis.gr

SyNERGATIKI S.A.www.synergatiki.gr

NUTS ANTONIOS DELIPOULIOS S.A www.dekanuts.gr

ANTONIO FOODS www.antoniofoods.com

BALLy NUTS www.ballynuts.gr

BIONOT www.bionot.gr

CARDICOwww.cardico.gr

EUROSNACK S.A. www.eurosnacksa.com

HATZIGEORGIOUS.A.www.perle.gr

HARMONy - COUNINIOTISwww.kouniniotis.gr

MAKIN DRy NUTS www.makin.gr

MENEXOPOULOS BROTHERS NUT STORES. www.menexopoulos.com

NIKOS TZITZIS & COwww.thegreeknutcompany.gr

sourcing info

57epikouria

NUTCO S.Awww.kalatheri.gr

MORAITI BROTHERS S.A. www.moraitisbros.gr

OVAKIMIAN S.A. www.ovakimian.gr

SDOUKOS S.A. www.sdoukos.com

VAMVALIS FOOD S.A. www.pellito.gr

S.SPIRIDIS A.E.B.E.DRIED FRUITS & NUTS www.oskar.gr

OLIVESAGRICULTURE OF ROVIESwww.roviesolives.gr

AGROMET S.A.www.banistradition.com

AGROKAN HELLAS S.Awww.agrocanfoods.com

ALEA S.A.www.alea-sa.gr

ARI S.Awww.arifoods.gr

ARTION GREEK FOODS www.artiongreekfoods.com

BRETAS S.A.www.bretas.gr

CRETA NATURA PRODUCTSwww.cretanaturachania.com

CRETAN TASTE CO. www.cretantaste.gr

D.E. GEORGOUDIS CO S.Awww.olives.gr

DANCO S.A.www.danco.gr

DEAS S.A.www.deasolives.gr

ELI S.Awww.eli.gr

ELKO OLIVESwww.elko-olives.gr

EN ALMIwww.enalmi.com

G. BAKOURIS - Ν. BAKOURIS Cowww.bakouris.gr

HELLENIC FINE OILSwww.hfo.gr

HERCULES EXPORT hrcexport@hotmail.com

ILIDA SAwww.ilida.gr

I. M. STROFILIA LTDwww.wermio.gr

INDIANA HELLAS LTDwww.indianahellas.gr

INTERCOMM FOODS S.A.www.intercomm.gr

J. C. KOUTROGIANNOS CORPwww.elko-olives.gr

KANAKISwww.kanakis.com.g

KAPA OLIVE FARMwww.kapaolivefarm.gr

KEFALAS - SPARTA S.A.www.organicvillage.gr

KONSTANTOPOULOS S.A.www.konstolymp.gr

KOUKOUNARAS S.A.www.koukounaras.gr

LADAS FOODS S.A.www.ladasfoods.com

ODISIA SA.www.odisia.gr

OLIVELLAS S.A.www.olivellas.gr

PURE GREEKwww.puregreek.com

ROUAL TSATSOULISwww.royal.gr

SEACRETS OF GREECEwww.seacrets.gr

SIOURAS S.A.www.siouras.gr

THIN GREEN NATURAL GOODSwww.thinkgreen.gr

OLIVE OIL“NEW ERA” AGRICULTURAL COOPERATIVE OF GARGALIANIwww.newera-gargaliani.com

AGREXPO S.A.www.goumas.gr

AGRICULTURAL COOPERATIVE OF THRAPSANOwww.cretan-olive-oil.gr

AGRO.VI.M.www.agrovim.gr

AGROCRETAwww.agrocreta.gr

AGROKAN HELLAS S.Awww.agrocanfoods.com

AGROTIKH S.A.www.agrotiki-sa.gr

AIQ INTERNATIONAL TRADE CO LTDhttp://www.aiq.gr

ALEA S.Awww.alea-sa.gr

58 epikouria

AMALTHEA LTDwww.amalthea.gr

ANDROULAKIS PAVLOSwww.androulakisp.gr

ARTION GREEK FOODS www.artiongreekfoods.com

ASTRIKAS ESTATE – BIOLEAwww.biolea.gr

BOTZAKIS S.A. -www.creta-oil.gr

BRAHIMO S.A.www.brahimo.gr

CANDIAS OILwww.candiasoil.com

COOPERATIVE OLIVE OIL INDUSTRy “ANATOLI”www.abea.gr

CRETAN DELI TASTEwww.cretandelitaste.gr

CRETAN MyTHOSwww.cretanmythos.gr

CRETAN TASTE CO.www.cretantaste.gr

CRITIDA S.A.www.critida.com

DIAMOND MESSINIAN EXTRA OLIVE OILwww.diamonolive.gr

ELAIS – UNILIVER S.A.www.elais.gr

ELEA CRETAwww.eleacreta.gr

ELEOURGIKI CENTRAL COOPERATIVE UNIONwww.eleourgiki.com

ELGEA L.T.Dwww.elgea.com.gr

EVRIPIDIS S.A.www.evripidis.com

FRIEDRICH BLAUELwww.blauel.gr

G. BAKOURIS - Ν. BAKOURIS COwww.bakouris.gr

GAEAwww.gaea.gr

GREEK LAND FOODS LTDwww.esti.com.gr

GREEK TASTE SUGGESTIONS – GTSwww.gts.com.gr

GREEKPOLwww.greekpol.gr

HELLENIC FINE OIL S.A.www.hfo.gr

KANAKIS HLIASwww.kanakis.com.gr

KEFALAS - SPARTA S.Awww.organicvillage.gr

KOLUMPARI SAwww.kolympari-sa.gr

KORE SAwww.kore.gr

LATZIMAS S.A.www.latzimasoil.gr

LIOKARPI PROTOGERAKISwww.oliveoil-kreta.com

LyXNARAS VERGINA S.A.www.verginaolives.com

MEDBEST SAwww.medbest.gr

MESSOLONGI FIELDS LTD.www.messolongifields.com

MINERVA S.A.www.minerva.com.gr

N.GERENTES SAwww.gerentesbros.com

NUTRIA S.A.www.nutria.gr

OLIO GRECO S.A.www.oliogrec@otenet.gr

OLIVE OIL SELECTIONS “MOLEON”www.oliveoilselections.com

OLyMPIA – XENIA S.A.www.olympia-oliveoil.com

PANTELOPOULOU BROS “PANPROD”www.panprod.com

PELANOS AGIRON SKRIBANOSwww.elaion.com

PELION BRAND SAPOUNAS & Copelion-brand@vol.forthnet.gr

PEZA UNIONwww.pezaunion.gr

PREMIUM QUALITy FOODS S.A.www.pqf-oliveoil.gr

RAFTELI – PROTOULI MARIA & COprotoulh@otenet.gr

SPEIRONwww.speironoliveoil.com

TERRA CRETA S.A.www.terracreta.gr

UNION OF AGRICALTURAL COOPERATIVES OF MESSINIAmesunion@otenet.gr

UNION OF AGRICALTURAL COOPERATIVES OF MONOFATSIUwww.monofatsiunion.gr

VASILAKIS ESTATEwww.vassilakisestate.gr

VINOLIO CRETA(AGIA TRIADA)www.agiatriada-chania.gr

PIEALFA MEDITERRANEAN PIE RECIPESwww.alfa.org.gr

sourcing info

59epikouria

BAKER MASTER S.A.www.bakermaster.gr

DORIKON S.Awww.dorikon.gr

EVOIKI ZIMI SAwww.evoiki-zimi.gr

HELLENIC DOUGH MICHAIL ARAMPATZIS S.A.www.elzymi.gr

HELLENIC QUALITy FOODS S.A.www.hqf.gr

IONIKI SFOLIATAwww.ionikigr.com/

KAZAKIS LTDwww.ntolmadakia.com

RODOULA S.Awww.rodoula.gr

SITISISwww.sitisis.gr

TO XRySOwww.toxryso.gr

TSABASIS S.A.www.tsabassis.gr

ΖΑΝΑΕ - NIKOGLOU BAKERy yEAST SAwww.zanae.gr

ZEST ARAPAKI S.Awww.zest-arapaki.gr

READy MEALS DOLANO FOODwww.dolanofood.gr

EDESMAwww.edesma.com

FAKOU BROS SAwww.parnassos-foods.com

FRESH GOURMET (CATERING)www.freshgourmet.gr

GALITEL S.Awww.galitel.gr

I.M. STROFILIA LTD.www.wermio.gr

KAZAKIS LTDwww.ntolmadakia.com

MAGEIRA BROS S.A.www.afoimageira.gr

MAKEDONIKIwww.makedoniki.gr

N. ONASSIS S.A.HELLENIC CANNED FOOD INDUSTRywww.onassis-foods.gr

NORTH AEGEAN SEA CANNERIES S.A.www.konva.gr

PALIRRIA S.A.www.palirria.com

PLIAS S.A.www.plias.gr

SPITIKA TROFIMA (HOMEMADE FOODS)” S.A.www.spitikatrofima.gr

STROFILIA – KENTRIS S.A.www.strofilia.com

T&T FOODS S.A.www.ttfoods.gr

VIOSALwww.viosal.gr

ΖΑΝΑΕ - NIKOGLOU BAKERy yEAST SAwww.zanae.gr

yOGURTAVIGAL S.Awww.avigal.gr

BIOPAN – KOURELLASwww.kourellas.gr

DODONI SA.www.dodonidairy.com

EL – GAL RIGA S.A.www.riga.gr

EVROFARMAwww.evrofarma.gr

EVROKLIDON LTDwww.evroklidon.com

FAGE S.A.www.fage.gr

FRIESLANDCAMPINAHELLAS S.A.www.nounou.gr

INAHOS S.A.www.inahos.gr

KOLIOS S.A.www.kolios.gr

KOUKAKI’S FARM S.A.www.koukfarm.gr

KOURELLAS S.A.www.kourellas.gr

KRI-KRI S.A.www.krikri.gr

MEVGAL S.A.www.mevgal.gr

MILK IN OF XANTHIS RODOPIS S.A.www.rodopi-sa.gr

NEOGAL DAIRywww.neogal.gr

OLyMPOS S.A.www.olympos.gr

OLyMPOS S.A.www.olympos.gr

PAPATHANASIOU S.A.www.papathanasiou-abee.gr

SAVOIDAKIS G. S.A.www.savoidakis.gr

SERGAL SA www.sergal.gr

STyMPHALIA S.A.www.stymfalia-sa.gr

TyRAS S.A.www.tyras.gr

60 epikouria

26ΟΚΤΩΒΡΙΟΣ

✝ Δημητρίου μεγαλομάρτυρος

17ΜΑΡΤΙΟΣ

✝ Αλεξίου ανθρώπου του Θεού,Θεοστήρικτου ομολ.

5ΜΑΪΟΣ

✝ Ειρήνης μεγαλομ., Ευθυμίου Μαδύτου

60 epikouria

In Greece, no one ever forgets a birthday. This is because there is no need to remember it. What Greeks remem-ber instead is your name day.

In the Greek Orthodox Church, all 750 plus saints have a feast day. As Greeks are most commonly named after saints, the feast day of whichever saint you are named after becomes your name day. This system is extremely efficient. It all but guarantees that one day out of the year large numbers of people will wish you “Chronia Polla” or “Many Years.” In addition to your closest friends and fam-ily, people who you met at a cocktail party once 10 years ago will wish you well via SMS. There is also an excellent chance that you will receive gifts. On the down side, the expense of any feasting on your name day accrues to you. Go out with friends to celebrate your name day, and you will be the one picking up the tab.

Like anywhere else, some appellations are more popular than others. In Greece, popular names include: Ionannis (John), Petros (Peter), Eleni (Helen) and Despina (associ-ated with the Virgin Mary). On these feasts days, traffic in the cities will be intense all day long. In the morning and afternoon the streets will be clogged with delivery vans distributing various gift baskets and floral arrangements. In the evening and well into the night, the congestion continues as folks move from one party to the next.

Want to know the date of your name day? Visit www.namedays.gr to find out.

NameDays6

ΔΕΚΕΜΒΡΙΟΣ

✝ Νικολάου Μύρων

15ΑΥΓΟΥΣ

ΤΟΣ

✝ ΚΟΙΜΗΣΙΣ ΤΗΣ

ΘΕΟΤΟΚΟΥ

23ΑΠΡΙΛΙΟ

Σ

✝ Γεωργίου Τροπαιοφόρου