Simlen Tradition / Ritual in Agia | World Anvil


"After months of hunger, the feeling of darkness cloaking you at every second it gets. The moment you step out of your chamber and is met with other deacons who also finished their fasting, and go to the table with Simlens, that is the most rewarding moment of your entire priesthood. Seeing such exquisite bread after months of suffering brings out tears in everyone. As if the Goddess is present and blessing us with food."
— A newly ordained priest
Simlen is part of the reward a priest or priestess is given at the end of his or hers passage from deacon to priest or priestess.
After three months of fasting, that shows the persons dedication, loyalty, and faith to the Goddess Irath, the deacon is being ordained as a priest or priestess. While ordained priests receives a hat made of yellow wool, the priestesses receives a veil and two veil pins with symbol of the Glux.

Commonly the end of the fasting should end with the first rising sun in Glux Alchus, the month where daylight last the longest, or three months after the last setting sun of Glux Iselum, the month with least amount of daylight. This symbolises that the time before being ordained was darker than it will be after being ordained. The bright morning on the end of the fasting brings bread, called Simlen, butter [almond butter was eaten during fasting], and meat, symbolising the newly ordained priest shall never go hungry, because faith the goddess Irath is always satisfying.

Simlen is also eaten by nobles, royals, and others who can afford the ingredients, so it is not only eaten by newly-ordained priests. But it is a vital part of the end of the fasting, since bread should be broken amongst your new colleagues. Every person at the feast takes a bread, and breaks it with another person, no one is allowed to break bread with the same person twice.
Since everyone in the ends has two halves of a bread, they take one part with meat, and the other with butter. Later, when they are done eating the Simlen with meat and almond butter, ordinary breakfast is served, and the other priest and priestesses enters the dinner hall, to eat alongside their new colleagues.


1 kg fine flour
2 tsp salt
3/4 temperate water

The yeast is mixed in the water, flour, salt, and saffron is added, and the dough is kneaded. Continue adding water until the dough is soft and flexible. Cover the dough and let it rise somewhere warm for three to four hours. The dough is the kneaded and shaped as diamonds weighing about 140 g.
Cover the bread once more and let it rise somewhere warm again for about half an hour. Brush the Simlen with cold water. Bake it in a oven for about 15 minutes.


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