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Koliva. Koliva, also spelled, depending on the language, kollyva, kollyba, kolyvo, or colivă, [a] is a dish based on boiled wheat that is used liturgically in the Eastern Orthodox Church for commemorations of the dead. In the Eastern Orthodox Church, koliva is blessed during funerals, as well as during the memorial service (mnemosyno) that is ...
After 1100 BC, Greeks began to bury their dead in individual graves rather than group tombs. Athens, however, was a major exception; the Athenians normally cremated their dead and placed their ashes in an urn. [4] During the early Archaic period, Greek cemeteries became larger, but grave goods decreased.
A memorial service (Greek: μνημόσυνον, mnemósynon, "memorial"; [1] Slavonic: панихида, panikhída, from Greek παννυχίς, pannychis, "vigil"; [2] [3] Romanian: parastas and Serbian парастос, parastos, from Greek παράστασις, parástasis) [4] is a liturgical solemn service for the repose of the departed in the Eastern Orthodox and Byzantine Catholic ...
A funeral oration or epitaphios logos (Greek: ἐπιτάφιος λόγος) is a formal speech delivered on the ceremonial occasion of a funeral. Funerary customs comprise the practices used by a culture to remember the dead, from the funeral itself, to various monuments, prayers, and rituals undertaken in their honour. In ancient Greece and ...
Ceremonies of Ancient Greece encompasses those practices of a formal religious nature celebrating particular moments in the life of the community or individual in Greece from the period of the Greek dark ages (c. 1000 B.C) to the middle ages (c. 500 A.D). Ancient Greek religion was not standardised and had no formalised canon of religious texts ...
Pişmaniye (Turkish) or floss halva is a traditional sweet, prepared in Kocaeli, Turkey, made by flossing thin strands of halva into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball shape and then compressed. The result is a halva with a light consistency, similar to cotton candy.
Deipnon. In Greek, (Greek pronunciation: [/dêː.pnon/ → /ˈði.pnon/ → /ˈði.pnon/]; Ancient Greek: δεῖπνον, deîpnon) means the evening meal, usually the largest meal of the Ancient Greek day. One famous example from the Ancient Greek sources is "Hekate's Deipnon" which is, at its most basic, a religious offering meal given to ...
Greek baklava. Greek gyros rolled in a pita. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten.
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