Pies for the icon dancers of Dadia
The last big celebration of the Dodecamer is the Epiphany or ‘Kirieletisa’ and throughout Greece the smell of myrtle and basil dominates. The trolls are kept away- until the next year- with frequent and strategic sprays of Holy Water.
Just a few days ago, the 22nd of December (Winter Solstice), marked the shortest day of the year. The Epiphany celebrates the beginning of longer days, and the fact that summer is on its way becomes almost tangible. In very town and village, after the waters have been sanctified with Holy Water, people gather round a festive dinner.
Pork with cabbage, pickled cabbage with sweet paprika and allspice are the favorites of the day, but that’s not all. Fricassees and stews, chicken soup, turkey, freshly-made pork sausages and lots of sautéed meat complete the culinary celebration. In Dadia though, they make something more. The pie that people eat at New year’s is made the night before since the next day everyone is at the square dancing, so when the exhausted young men have finished running around, it is there waiting for them.