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Easter in Greece is heavy on symbolism,
rich in tradition and dripping in calories. In a country where religion
is woven into the very fabric of society, Easter is a very big deal.
It’s THE religious festival, and like so many occasions here – including
elections, military parades, graduation ceremonies, funerals – it’s an
intensely social event.
It can come as a bit of a shock,
especially for a visitor from places like the UK where most folk see
Easter as an excuse to stuff yourself with chocolate and hot cross buns,
watch endless hours of sport and old movies on the goggle-box, or take
your place in the traditional Bank Holiday traffic jams that clog the
roads like too much cholesterol in the nation’s arteries.
So, here is my guide (as an outsider on the inside) to surviving one of Greece’s most enchanting and evocative traditions.
Get your timing right:
If
you’re planning to book a trip to experience Orthodox Easter in Greece,
check first. There’s a good chance that it won’t conveniently fall at
the same time as your 4-day long weekend. Though the dates occasionally
coincide, the Greek festival usually comes a week or so after it has
been celebrated in many countries.
So, as my friends and family
in the UK tucked into Hot Cross Buns to mark this year's Good Friday, we still had
Palm Sunday and Holy Week leading up to Easter ahead of us,
Religious run-up:
The
week before Easter – Holy Week – is marked by heavy religiosity, solemn
tolling of church bells, the melodic melancholy of priests and psalters
chanting, and the gradual emptying of the cities as Greeks head for
their villages.
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It can come as a disappointment to visitors to Athens,
especially when they find that EVERYTHING shuts on the morning of Good Friday. But, on the
other hand, it gives you a rare chance to enjoy the city without crowds
and choking traffic.
Maundy Thursday is a day of preparations, with traditionally-minded housewives (and the occasional obliging grandchild) hard-boiling and dying the red eggs that Greeks crack and eat once the Lenten fast is over (though the less traditional housewives buy them ready-dyed from the supermarket).
At every church, an army of ladies painstakingly place hundreds of flowerheads into the
“epitaphio” – a funeral byre covered in countless blooms, which young
children are encouraged to pass under throughout the day, for good luck.
Come evening, however, the mood becomes much more somber, as a the
epitaphio winds its way through the local streets in a symbolic funeral
procession.
Fast food:
Strange as it may seem in a country
where vegetarianism is considered an eccentricity and vegans as
downright certifiable, most folk (even the non-religious) swear off
meat, eggs, fish and dairy products for a full week before Easter. Like
so many traditions, this is based in pure practicality – a kind of detox
before the assault on your body that will follow with the feast on
Easter Sunday.
But don’t worry – you won’t go hungry. Seafood,
salads, pasta and a plethora of fast-friendly delights are always on
offer (and as a visitor, no-one will begrudge you for tucking into a
plate of souvlaki).
There is even a “get out early” clause for Greeks
suffering from meat withdrawal symptoms – thanks to the so-called
“little Resurrection”, marking the time when Christ’s tomb was said to
be found empty, they can get carnivorous again from the afternoon of
Easter Saturday.
Lighting the way:
My favourite part of the
Greek Easter is the midnight ceremony on Saturday when everyone gathers
outside their local church waiting for the priest to emerge and announce
“Christos anesti!” (Christ has risen), at which point, things go
berserk.
Bells peel out madly, fireworks go off (some alarmingly
nearby), if you’re near a port you’ll hear ship horns blast, and a
frenzy of kissing and cracking of painted hard-boiled eggs breaks out.
As the priest makes his announcement, the light from his candle (claimed
to be lit from the “Holy Flame” that is said to ignite mysteriously and
spontaneously in a sealed chamber in Jerusalem) spreads throughout the
crowd, lighting the wicks of the long and often garishly decorated
candles (“lambades”) everyone holds.
I'm not a religious person, but I am a bit of a sucker for some traditions, and this is one of them. It's a moment with an intense sense of community, and has the power to move the most determined of atheists.
If
you plan to attend the occasion, you have been warned. Go with your own
lambada in hand and be prepared for startling bangs, whizzes and being
grabbed and greeted by people you don’t know. But you won’t regret it.
It’s a beautiful event – even to non-believers – as is the sight of
everyone walking away from the church with through the scented spring
night, lit lambades in hand, to the midnight feast waiting for them at
home. And the combined smells of incense, melting wax, intoxicating
orange-blossom and jasmine and countless plates of Easter soup waiting
in households everywhere are a real treat for the nostrils.
Food, glorious food:
This
is what it’s all about. In a traditional Greek household, most of
Easter Saturday is spent with the women in a frenzy of preparation for
the coming feast. It’s a heavy, heady assault on the senses - and a
little rich for some of the uninitiated.
First of the menu is the
traditional “magiritsa” soup served up in the deep of the night after
everyone returns from church with their lambades. It’s not everyone's
cup of tea, as it’s a broth of braised goat intestines (preparation
involves meticulously turning them inside out with a knitting needle and
scrubbing them clean) with boiled wild greens. I’m told it’s delicious –
but even after 20 years, I prefer to take their word for it.
The
real feast, however, comes the next day. Throughout the country, from
early in the morning, roasting spits spring up over wood fires in
gardens, yards, balconies, even the streets, ready for a goat or lamb to
be skewered whole (head and all) and turned slowly for hours until it
is cooked through to the bone, glistening in the spring sunlight and
sending out mouth-watering meaty vapours. Unlike the kitchen duties,
turning the spit is traditionally men’s work – and they can be seen
gathered in gaggles around the goat, hard at work, fuelled by coffees,
cigarettes, little glasses of ouzo and plates of “mezzes”.
By the
time the spit-roast meat reaches the Easter platter, the table legs are
heaving under the weight of an absolute cornucopia of delights, true to
the opt-quoted truism “Den ftanei an perisevei” (“It’s not enough if
there’s not too much). Meat galore is joined by glistening salads, hot
crusty homemade pies, specially-baked aniseed-flavoured bread, countless
red-dyed boiled eggs, cheeses, dips, and veritable rivers of wine and
beer. Then, there’s dessert – homemade baklava dripping in honey, cream
pies, aromatic sweet Easter bread.
Maybe now you understand why the Greeks aren’t big on chocolate eggs?
Easter in Greece is not for the faint-hearted (and those with
weak hearts need to watch themselves too!), but, even for the most
secular of us, it’s a feast for all the senses....