The Greek word for funeral κηδεία (kidia) derives from the verb κήδομαι (kidome) that means to attend to or take care of someone. Fittingly, the Greek funeral process is marked by caring tribute and there are many traditions involved as part of the process.
One of the oldest rituals is that of kolyva (boiled wheat memorial food), a mournful but sweet treat that is shared out among family and friends after funerals and during memorial services. The custom predates Christianity and was offered during the pagan celebration of anthesteria that included a festival of the dead.
Father George Frangos states that Christians make kolyva to remember their loved ones after they have departed from the world. Each ingredient bears its own message. For instance, wheat is a symbol of regeneration as our soul travels from this life to the next. But despite the age-old custom of kolyva-making, many of its secrets are being lost as the younger generation loses touch with its traditions. In order to rejuvenate interest, Father George will give a speech about the importance of the dish at the Greek Orthodox Church of North Altona and Districts at 7pm on Tuesday followed by a master class showing how kolyva are made.
The free kolyva-making workshop is just the latest in a line of similar events to help the church community come together in a social setting but to also help people feel more confident with church practices, such as prosforo bread making, fanouropita, food for fasting and other Orthodox-related cuisine.
The target age group is from around 35 to 45 years of age, a bracket made predominantly of people who remember rituals their parents took part in but don’t quite feel the confidence to take charge and practise these with gusto – especially bearing in mind that these are people that have assimilated into Australian society and did not have the same contact with their religion as generations before.
“Through this workshop we’re seeing that people have an interest in reconnecting with church traditions,” Father George said.
“We’re just offering the opportunity, and they’re jumping on board.”
Many people drawn to the workshops have experienced the loss of a loved one but aren’t as familiar with death practices as someone older. The workshops help them better understand what the Orthodox faith recommends that people do to honour the dead, and also helps them better understand their own faith while honouring the dearly departed.
The workshop is in English. “We’ll give people a basic recipe to try,” Father George said. “They’ll get a feel for the consistency of the wheat and the times required in the preparation process.”
Learning how to make kolyva is just the simple part of a more complex process that began last Saturday with the Greek Orthodox first Saturday of souls.
“Traditionally Saturday of souls was founded by the Church Fathers to commemorate those who passed but didn’t have loved ones to honour them,” Father George said. “The prayers were for people who died in wars and at sea. The church dedicated prayers to them ahead of the period of Lent so that they can be remembered and prayed for in the spirit of unconditional love that is such a big part of our religion.
One reason why we are hosting the workshop is because every year, we get inquiries as to how to make kolyva and are asked to give good recipes.”
Father George encourages people to come along and join in the workshops that will move on from kolyva to loukoumades next week. Along with each dish, people will get background info as to what the dishes mean to Greek Orthodox Christians.
“It’s all about preserving Hellenic culture,” he said, and hopefully while making the recipes and engaging in these workshops people will also think a little bit more about the church and enter a period of reflection as they prepare for Easter.
The koliva-making master class takes place at the Greek Orthodox Church of North Altona and Districts from 7pm to 9pm on Tuesday. The church is located at 272 Millers Road, Altona.