In Greece, the actual Easter festival begins several days before Easter. Preparations begin on Holy Thursday, when the tsoreki, or Easter bread, is baked, and the eggs are dyed red, symbolizing the blood of Christ.
Many Orthodox fast in the days leading up to Easter, restricting themselves from meat, butter, milk and olive oil. Most also go to their priest to make their confessions and partake in the Holy Communion.
On Good Friday, the church’s priest or monk takes down the icon of Christ from the cross and wraps it in linen, reenacting the ancient burial rituals. The icon is then placed in a casket surrounded by white lilies, and paraded through the town as worshipers lament the death of Christ.
On Holy Saturday, parishioners attend late night mass, bringing with them unlit candles. As the clock strikes midnight, the priest announces joyously, “Christos anesti” or “Christ Has Risen”.
Worshipers light their unlit candles from the church’s Holy Flame, which is said to be have taken from Jesus’ nativity cave in Jerusalem.
The pre-Easter fast ends with this lighting ceremony, so worshipers quickly return home to enjoy a feast meal. The soot from the burning candles is often used to make the sign of a cross upon a home’s threshold. A cross from the Holy Flame candles is thought to protect the home and its inhabitants during the coming year.
The pre-Easter fast ends with this lighting ceremony, so worshipers quickly return home to enjoy a feast meal. The soot from the burning candles is often used to make the sign of a cross upon a home’s threshold. A cross from the Holy Flame candles is thought to protect the home and its inhabitants during the coming year.
Easter Sunday is considered a festive day of rejoicing with friends and family, there is always a whole lamb on the spit so all around our village all you could smell was the lamb roasting and the sounds of laughter from all the parties or BBQ's.
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We had our own BBQ on the balcony of our apartment and of course a few glasses of the famous Retsina which is a white wine made from the resin of the barrels, it has a unique taste but we love it!
Now it is back to normal and although there are a few tourists here already it will be about another 3 or 4 weeks until the season really starts, there is work going on all around our village in preparation for the busy time ahead.
Thanks for reading
Pauline
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