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Birth Celebration: Radostník in Slovakia

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Birth Celebration: Radostník in Slovakia

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In Slovak tradition, when a baby is born, families prepare 'radostník' - a special ceremonial cake. This sweet bread is brought to the mother by visitors, symbolizing joy and celebration of new life. Traditionally, mothers also receive chicken soup and other fortifying foods during the postpartum period to restore their strength.

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Greek baptism celebrations feature 'koufeta' (sugar-coated almonds) and 'xamomilaki' (special cookies). These sweets are given to guests in odd numbers, symbolizing the indivisibility of the Holy Trinity. A traditional feast follows the ceremony, often including roasted lamb and various mezedes.

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Coming of Age: Sünnet Celebration in Turkey

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Coming of Age: Sünnet Celebration in Turkey

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During the traditional Turkish circumcision ceremony (sünnet), families prepare special dishes including 'pilav' (rice), 'keşkek' (wheat and meat stew), and 'lokma' (sweet fried dough). These celebrations mark a boy's transition into manhood and often involve elaborate feasts shared with the entire community.

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Wedding Traditions: Slovak Svadobné Koláče

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Wedding Traditions: Slovak Svadobné Koláče

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Slovak weddings feature 'svadobné koláče' - traditional wedding cookies and cakes. These small, intricate pastries are prepared by family members days before the wedding. The bride and groom also share bread with salt and a shot of spirits upon entering their reception, symbolizing prosperity and preservation of their union.

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Greek wedding celebrations include the symbolic exchange of stefana (crowns) followed by a feast. Traditional wedding foods include 'pita' (pie), 'koufeta' (sugar-coated almonds), and 'preveda' (wedding bread). The breaking of plates during dancing is a famous tradition symbolizing abundance.

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Turkish wedding feasts (düğün yemeği) are elaborate affairs featuring 'düğün çorbası' (wedding soup), 'pilav' (rice), and 'kuzu tandır' (roasted lamb). The celebration often begins with the ritual of drinking sherbet and ends with the serving of 'helva,' symbolizing a sweet life together.

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In Greek Orthodox tradition, 'kollyva' (boiled wheat mixed with nuts and dried fruits) is prepared for memorial services. This ritual food symbolizes the resurrection of the dead and is shared among mourners after the service. Special memorial services are held at 40 days and one year after death.

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In Turkish tradition, 'helva' (a sweet made from semolina or flour, butter, and sugar) is prepared and distributed to neighbors and friends after a death. This practice, known as 'helva kavurma,' brings people together to remember the deceased and provide comfort to the grieving family.

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Other than traditional Turkish celebration feasts ,in Samsun we also have different feasts. Such as Keskek which is a food made with hardwork combining bulghur and chicken.So Keskek is eaten all around Turkey but each city with minor differences. For example it is made with chicken in Samsun but in different cities it can be made with beef It is mostly eaten at weddings and Sunnet ceremonies.

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In Greece after wedding the mother in law serves a spoon dessert to the bride and they throw a pomengrate for good luck- Lamprini P.

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We dont really have anything like that. We eat cakes on baptism.

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In Santorini Sfakiani pita is a traditional dish served at weddings.This pie made with layers of dough filled with feta or mizithra cheese,has a rich flavor and a crispy texture symbolizing prosperity and abundance in the couple's life.The custom of serving Sfakiani pita at weddings carries deep symbolism as it is offered with wishes for a rich and happy marriage full of love and good luck. popi m- 2 esperino epal

acharnon

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Fish soup is a traditional dish served at funeral in some parts of Greece, especialy on the islands and coastal areas.It is offered to give guests a warm and nutritious meal after the ceremony.In Orthodox Christian tradition, fish symbolizes purification and spirituality.

It is usually served after the burial or at the memorial, along with simple foods like olives, bread, and wine.This custom comes from the Greek tradition of showing hospitality and support during difficult times.

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In Nafpaktos when a wedding takes place ,they have as a tradition to throw rice for the marrige to flourish

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funeral - Following the burial, the family may host a gathering or meal to remember the deceased, which is typically a time for sharing memories and offering support to the bereaved family. It doesnt usually take long.

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Ναύπακτος, Ελλάδα

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Ναύπακτος, Ελλάδα

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Ναύπακτος, Ελλάδα

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Kostas Padazis 1st EPAL NAFPAKTOU

Today, the most common food served after funerals is fish soup, followed by coffee, cognac, or ouzo, as was the case in mainland Greece decades ago.

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At a Slovak wedding, food is an important part of the celebration. The meal typically includes:

Soup: Often kapustnica (sauerkraut soup) or vývar (broth).

Main dishes: Meat (pork, beef, or chicken) with sides like dumplings, potatoes, or rice.

Salads: Potato salad or coleslaw.

Desserts: Traditional pastries like koláče and wedding cake.

Drinks: Wine, beer, and spirits like slivovica (plum brandy).

The meal is followed by dancing and continued festivities.

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Tirit, the traditional dish of Turkey, is usually eaten during holidays it is believed that this strengthens our unity and solidarity

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In Ioannina, festive occasions like weddings are filled with traditional customs flavor,and aromas that honor Epirus warm hospitality and deep cultural roots.The table is cendered around rice with mutton, slow-cooked,to absorb the rich broths full flavor and the kouloura a large,intricatelz decorated bread symbolizing hapiness,unity and the blessings of prosperity for the couple.

Alongside these,tsipouro flows abundantly,accompanying toasts and wishes for health,love,and a harmonious life.

These customs hold a deeper meaning reflecting the importancee of community, connection,and the sharing of joy and abundance during lifes most significant milestones.

The sounds of music of traditional music of klarinet and laughter complet this warm and heartfelt celebration

VAGELIS P. 2o EPAL ACHARNON.

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Bafra Pita bread (pide): When Someone dies, we have a funreal and the governor sends pita bread (pide) and in this pita bread (pide) we put eggs, minced meat and spices...

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Other than traditional Turkish celebration feasts,in Samsun we also have different feasts. Such as Keskek which is a food made with hardwork combining bulghur and chicken. Keskek is eaten all around Turkey but each city with minor differences. For example it is made with chicken in Samsun but in different cities it can be made with beef It is mostly eaten at weddings and Sunnet ceremonies.

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Slovakian wedding is vibrant celebration, blending traditions and modern customs. It features symbolic 'rituals', Slovak cuisine, live music, and traditional dances. Its event where family and friends unite to honor love of new couple.

The menu usually consists of chicken broth, schnitzel, potatoes and a variety of cakes as a dessert.

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In Ioannina, festive occasions like weddings are filled with traditional customs flavor,and aromas that honor Epirus warm hospitality and deep cultural roots.The table is cendered around rice with mutton, slow-cooked,to absorb the rich broths full flavor and the kouloura a large,intricatelz decorated bread symbolizing hapiness,unity and the blessings of prosperity for the couple.

Alongside these,tsipouro flows abundantly,accompanying toasts and wishes for health,love,and a harmonious life.

These customs hold a deeper meaning reflecting the importancee of community, connection,and the sharing of joy and abundance during lifes most significant milestones.

The sounds of music of traditional music of klarinet and laughter complet this warm and heartfelt celebration

VAGELIS P. 2o EPAL ACHARNON.

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In Turkey, when someone dies, ´un helvasi´ (flour halva), a type of halva, is made after the person dies. Food is brought to the family of the deceased for three days.

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You can easily stop your sweet cravings with this Turkish Halva recipe that requires simple ingredients. It takes almost 20 minutes from start to finish! There is a secret ingredient that makes this recipe soft and crunchy at the same time. Once you make it with or without this secret ingredient, I am sure this will be your go-to flour halva recipe!

Today I share my grandmother's flour halva recipe that is so delicious with few simple ingredients. I haven't met anyone who tasted this halva and didn't ask for this recipe. It is that good and I am not exaggerating at all!

What is Turkish Halva

There are 3 common types of Turkish Halva; flour halva, semolina halva and tahini halva.

In this post, I am sharing Turkish Flour Halva.

The common ingredients for the flour halva are flour, unsalted butter, water and sugar. These four ingredients are a must for flour halva.

In my recipe, I share my grandmother's secret ingredient; a slice of bread that is torn into small pieces. You may not see bread in flour halva recipes but it is what makes this recipe soft and crunchy at the same time.

Even without this addition, this halva recipe is so delicious. Once you make it, I am sure you'll want to make it again and again.

Halva Ingredients

Flour-This is the main ingredient. Flour to butter ratio is so right in this recipe that not only the taste is delicious but also it makes the mixing part easy without the flour staying on the bottom and burn.

Butter- You need unsalted butter. As I mentioned above flour to butter ratio is very important. Too little butter will not give the delicious taste but you don't want to use excess butter which will make this halva too heavy.

Sugar- You need granulated sugar.

Water-You need water to dissolve the sugar. We are not making a thick syrup, we only dissolve the sugar.

Bread-This is the secret ingredient. A slice of bread torn into little pieces gives crunchiness.

How to Make Turkish Halva

First I place the sugar and water in a medium pan over medium heat. Once the sugar is dissolved, I remove the pan from the heat. I set aside to cool.

Next, I remove the crust of the bread and tear the bread into small pieces( around 0.20 inch/5mm).

Then I place the butter in a medium saucepan over medium heat. As the butter melts, I add the flour and stir with a wooden spoon.

When the flour and butter are homogenized, I add the bread pieces and continue to stir.

I continuously stir with a spoon to avoid burning the mixture. You should be active during the whole process.

In the first 10 minutes, you won't see a big difference in color, but as you keep stirring you'll slowly reach a golden brown.

In almost 18 minutes, the mixture becomes golden brown with a nice aroma. (You can check if it is toasted enough by taking a little flour mixture and pouring over the syrup. If it sizzles, it means it is toasted enough. )

I change the heat to low and pour the syrup over the mixture. The mixture bubbles when meets with the syrup so I carefully continue to stir. I mix until the mixture looks uniform. This process takes a maximum of 30 seconds.

Next, I place the mixture on to the serving plate and spread with a spoon.

Then my grandmother makes her design that I love.

Using the edge of a spoon, starting from the middle, she gently presses the halva to make a sign. Then she makes the same sign to the sides.

Next, she turns the serving plate and gives the same design to two empty middle parts.

It looks beautiful.

Then she cuts diagonally to make diamond shapes.

I hope you enjoy this Turkish Halva as much as I do!

You should continuously stir the mixture to avoid burning. If you want to give a little break, remove the pan from the heat and slowly stir. You still need to stir because the heat of the pan can burn the mixture but you can work in slow motion for some time. 🙂

In order to understand if you toast the flour enough, you can check it before adding the syrup; you can take almost a teaspoon from the flour mixture and add to the syrup. If it sizzles, it means your flour is toasted enough and it is the right time to add the syrup.

Be careful when you add the syrup as the mixture will bubble.

If you like Halva, I am sure you'll enjoy my shortbread cookies too. They have the same main ingredients and they remind me of each other but with a totally different texture.

My Shortbread Cookies You May Enjoy!
I love hearing from you! If you try my Turkish Flour Halva Recipe or other recipes please leave a comment and give a star rating!

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You can easily stop your sweet cravings with this Turkish Halva recipe that requires simple ingredients. It takes almost 20 minutes from start to finish!

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In Arta, food plays a certal role in wedding traditions and one of the most characteristic dishes served is lamb on the split. At the wedding the lamb wich is slowly roasted on the split is the main dish and is ready to be served to the guests. The process of roasting on the split is a tradition linked to hospitality and communal celebaration. The lamb, in addition to its culinary value, symbolizes sacrifice, abundance, and prosperity for the newwlyweds, while the split enhances the sense of community and joy that dominates the celebration.

Nefeli , Nafpaktos