Fotokollyva

Fotokolyva is a time-honored dish still prepared in Cretan villages on the day of the "Small Blessing of the Waters." It is eaten plain, without oil, as part of the fasting ritual preceding the Epiphany, allowing people to partake in holy water the following day. 

This date, January 5th, marks the conclusion of the Twelve Days of Christmas (December 25–January 5), a period steeped in ancient customs and traditions.

The Twelve Days bridge the darkest days of December and January with the symbolic farewell to the old year and the welcoming of the new. Traditions from Greek antiquity, the Greco-Roman era, and Byzantine-Christian practices survive within this festive interval.

Fotokolyva is closely tied to the Blessing of the Waters, emphasizing the life-giving essence of water as an elemental force. This practice also harks back to ancient purification and cleansing rituals.

A Ritual of Blessings

The dish, made of grains and legumes, is prepared to bless not only people but also domestic and wild animals, as well as the surrounding environment. After the priest blesses every part of the home, the homemaker scatters fotokolyva around the barn, on the roof, in the courtyard, and beyond, while saying:
"For you, birds and wild creatures, eat these fotokolyva, the labor of God's servant [name of the head of the household]."

The Ingredients of Fotokolyva

Fotokolyva, also known by other names such as polysperia, psarokolyva, palikaria, or papoudia of Crete, represents the bounty of Mother Earth. The grains and legumes symbolize the farmer's hard work and the strength derived from nature.

The main ingredient is wheat, complemented by chickpeas, lupins (manarolia or biza), broad beans, lentils, and black-eyed peas.

Preparation

To prepare fotokolyva:

1. Measure ½ cup of legumes per serving.
2. Soak the grains (wheat, broad beans, chickpeas, lupins) separately overnight in salted water. Lentils, black-eyed peas, and certain smaller legumes (like fava beans or papoules) don’t require soaking.
3. On the day of preparation, remove the black line from the broad beans with a knife.

The fotokolyva are cooked in a large pot so the entire family can partake, while portions are also given to animals and birds. This practice is believed to protect against misfortune, especially death, for both people and animals.

Fotokolyva is not just a dish—it’s a celebration of renewal and a heartfelt connection to the cycle of life and nature’s rhythms.

By Lena Igoumenaki,
President of the Festival of Cretan Cuisine Association