This document contains summaries of four traditional Greek recipes: giaprakia (stuffed cabbage rolls), which symbolize the wrapping of baby Jesus and are from the author's hometown of Kozani; magiritsa (Greek Easter soup), a traditional Easter soup containing lamb organs and vegetables eaten after Lenten fasting; tanomenon sourva (yogurt soup), a refreshing and nutritious summer soup whose recipe comes from the author's grandmother who was a refugee from Turkey; and moustalevria (grape must pudding), a traditional sweet pudding made from grape juice and walnuts.

1. Giaprakia
(stuffed cabbage rolls)
Traditional Greek recipe,
esp. in my hometown Kozani.
The rolls symbolize
warm clothes
around baby Jesus
in Beethleem.

2. Magiritsa
(Greek Easter soup)
Traditional Greek Easter soup,
with lamb intestines +liver,
fresh green onions, dill and
rice.
Eaten as a smooth transition
meal from Lent fasting to
the meat party on Holy
Sunday.

3. Tanomenon sourva
(yoghurt soup)
Refreshing & nutricious, esp. in
summer when coming back
from the beach. A full meal
with bulgur, skimmed
yoghurt, dried mint and olive
oil.
My grandmum’s recipe whose
family were refugees from
Northern Turkey in 1922.

4. Moustalevria
(grape must pudding)
Sweet grape juice can produce
wonderful gastronomic
delights.
One of them is this traditional
pudding with walnuts.