Organic Koliva Recipe

This past weekend was my papous 1 yr memorial. Papou was just a few weeks short of turning 101 yrs old. Among many many things he was a great cook so I thought he'd appreciate me making the Koliva myself for his memorial service. Koliva is also prepared for the Saturday of the Souls. I had never made it before and was up to the challenge. I also didn't realize just how much I would learn in the process of preparing it - it is after all a 2-3 day process filled with much symbolism, I am not going to go into all of that here but I do encourage you to read up on it further if you get a chance. I got the recipe from a dear friend (thank you!) and altered it a little bit. Here is a step by step recipe with pictures to enjoy.

First step is to gather all ingredients, I purchases everything between Whole Foods Market, Trader Joes and iParty (for the doilies and tray).

Ingredients:

2 lbs whole kernel wheat (also known as whole wheat berries) I bought red wheat

1 tbls salt (I use sea salt)
1 lb chopped walnuts (i bought halves and put then in food processor to chop)
1 bag white raisens 16oz
1 cup sesame seeds, toasted
2 boxes of Earth's Best wheat teething buscuit approx 8 oz (chopped well)
up to 1/2 cup almond slivers (this is used to form initials you can use whatever you like)
1 cup almond halves toasted
up to 1/2 cup whole blanched almonds (to form the cross)
1 teaspoon ground cinnamon
if you like a particular seasoning like corriander or parsley add 1/2- 1 tsp of that
1 box of powdered sugar

Supplies needed:

wax paper bags, Whole Foods sells eco friendly ones

3 large silver doilies from iparty
1 large rectangular tin from iparty

I began the process on Thursday morning but you can could do any time thursday. Sort and wash wheat thoroughly. Place in a large pot filled with water cover the wheat by at least half. soak overnight.

The next day bring the wheat to a boil. Remove from heat and drain. Fill pot with water and the salt and bring to a boil, boil for 2 1/2 to 3hrs, stirring occasionally, ntil wheat cracks and is soft.

Rinse in cold water and drain thoroughly in colander.

Spread wheat on 2 layers of towels or any cotton cloth on the table. I used old receiveing blankets! Let dry overnight, if you are able try to rotate the kernels a bit here or there with your hand so they get really dry.

I had time to spare and wanted to get the wheat off my kitchen table so I placed it in a bowl and covered with a towel until I was ready to assemble.

I had to put the teething buscuits in the food prossor to get nice and finebefore adding to the mix.

Reserve 1/2 cup of the crushed teething biscuits and about 1/4 cup of the raisens and set aside. Mix the wheat, chopped walnuts, raisens, sesame seeds (toasted), the remianing teething buscuits, toasted almond halves and the cinnamon in a large bowl.

Now is a good time to blanche the almonds - You want to do it earlier than later so they dry a bit. Bring water to a rapid boil and add almonds for ONE minute and no more. Drain and rinse with cold water, then set on an absorbent towel and gently rub off the skins - this should be easy. Pat dry and let air dry for up to 15 minutes.

In the above picture I just put them in a seperate bowl for the photo, but you would have them sitting in the actual pot before draining

Be sure serving tray /tin are well washed and dried. Arrange paper doilies on the tin, I cut them in half and taped them to the insides of the tray and folded over edge.

Now it's time to toast your sesame seeds and almond halves. Put a skillet on medium heat (be careful not too have heat too high) do not add any oil. just put the seeds or nuts - do each seperatley- on the skillet and keep shaking the skillet or stiring  every few seconds until the seeds or nuts are fragrant - be VERY careful not to burn (don't walk away).



Out of respect of the person for whom you are preparing this tray, it is traditional to sprinkle a small amount of the koliva mixture in the form of a cross on the tray. As I did this we said a prayer as well for papou.

Then continue to put the remaining wheat mixture on the tray, mounding slightly. Be sure to sprinkle with the reserved 1/2 cup teething biscuits before the next step. Or if you goofed just sprinkle with a granulated sugar.

I needed to put the powdered sugar in the food precessor to take out any lumps and make it nice and fine before using.

Sift powdered sugar over the mounded Koliva. Place a large sheet of waxed paper over the powdered sugar and press firmly. Repeat, sifting sugar over the top and pressing with a clean sheet of waxed paper until the Koliva is well covered and white.

 If it looks like above then keep sifting and pressing more until it is all white

When done you can use a damp cloth to wipe the edges of the tray if needed. Decorate the Koliva however you like, in this case I used blanched almonds and white raisens. The almonds made the shape of the cross in the center and the silvered almonds made the initials.

White raisens were used in the corners for a little decoration, you even make a trim all the way around the tray, be creative.

I realize my 'W' was a little big, but I think it's the imperfection that makes it even more special so I left it as is. Over night leave as is at room temp. if it is in the fall or winter. In warmer months you'd be better off refridgerating. I did not cover it but you could probably cover lightly and carefully.

That's it! I hope this was helpful, be sure to follow my blog :)
Deaconisa Angela