Eastern Greek Orthodox Christmas Celebrated

Press, Volume CI, Issue 29716, 9 January 1962, Page 2

Eastern Greek Orthodox Christmas Celebrated

In European refugee camps and countries all over the free world, Christmas celebrations for members of the Eastern Greek Orthodox Church have only just ended. Lasting from January 6 to January 8, Christmas celebrations have been held by refugees from Communist countries, re-created from centuries-old traditions which the Communists have tried to replace, but which are inherent in the peoples of the Ukraine and Soviet Russia.

■Hie old traditions of Christmas in these countries ended with the revolution after World War One. Churches were closed, icons • holy pictures in the homes, lighted by constantly-burn-ing candles) were burned, and Christmas was replaced with New Year celebrations. For those who remained in their homelands, the only tradition of the holy season which could be retained was the Christmas tree with pres-ent-giving. which is now held on New Year. Those who escaped have tried to recreate all the old traditions in new countries or in refugee camps. The dates from January 6 to January 8 have been preserved from the old Gregorian calendar by the Eastern Greek Orthodox Church only, together with all other feasts of the year. In Greece and other countries Christmas is now celebrated on December 25 by members of the Greek Orthodox Church. Christmas Eve (January 5) is a fast when only lenten foods are eaten—fish, vegetables and oils. No food is eaten on this day until after the first star appears in the evening. Food Laid on Straw On the first day of Christmas, all the food, in containers. is laid on straw (representing the laying of Christ in the manger) in an alcove which contains the icon. Traditional Christmas fare includes a dish made from wheat cooked in honey and ground poppy seeds, served with a compote of dried foods only obtainable at this season. Christmas is purely a religious festival and a family occasion. The three days of the feast are spent eating, receiving guests, going to

church—but there are no Christmas parties as New Zealanders know them. One of the ancient traditions is carol-singing by the young people of the villages. They gather in groups of about six, and bearing lanterns and replicas of the Star of Bethlehem, go from house to house singing national and religious carols. Each household door is open, and the families join in the singing. In the churches, all decorations are white, with a touch of colour in the green of the Christmas tree. There are no flowers, because of the intense cold in these countries at this season. Each of the three days begins with a church service. Miss Valentina Gordienko, a 20-year-old Ukrainian girl who escaped with her family 20 years ago, celebrated her Christmas in Christchurch on Sunday evening, with a small party for intimate friends.

Because Christmas for her has been handed down as a tradition, and not experienced in its entirety as before the revolution in her country, the celebration was modified. But she had used in the decorations the national colours—blue representing the sky, gold the wheat fields. There were no flowers, but arrangements of natural grasses to represent the straw of the manger. The decorations centred around a whitecovered table, upon which food was laid in traditional manner. Each dish on the menu, which comprised Ukrainian and Continental foods, were served separately in the European fashion. The festivities began with the serving of a fruit cup made with equal quantities of dry, red wine and soda

water, peaches and cucumber (both unpeeled to retain their flavour), crashed mint, cointreau (a liqueur) and sugar. As the evening progressed, white wine, soda water and cointreau were gradually added, making the drink dry enough to go with various foods. National Dishes Borscht, a Ukrainian soup served cold with sour cream, was first on the menu. This was made from carrots, beetroot, onions, dried mushrooms, pre-fried fish, herbs and spices. The dish is an integral part of Ukrainian Christmas fare, and this particular variety was called posni borscht (containing fish for the fast day). Another national dish was called halcdnaya, made with pig's cheeks, ears and trotters, onions, cloves, herbs, spices, garlic, white wine and chunks of carrot. There were chicken sweetbreads browned in butter, flambe-ed in brandy, cooked in red wine and water and served with a sauce made from the juice of French mushrooms. The mushrooms were used for little savouries served after, and which had been wrapped in pieces of bacon and cooked in buttered paper. Vol-au-vents were served with a Russian salad, a potato salad and creamed cucumber. The sweet dish was cooked cherries, with kirsch and brandy added to the liquor, and served chilled. Ukrainian celebrations tie in with so many Western traditions for example, in England. Christmas is still very much a family occasion: carol-singing ceremonies are similar, and the picking of holly on Christmas Eve replaces the gathering of straw in the Ukrain.