Ingredients 1/2 kg wheat A little salt 1 cup raisins 1 cup toasted and ground sesame 1/2 cup blanched almonds, finely chopped 1 tbsp cinnamon 1½ cup roasted and ground chickpeas (stragalia) 1 pomegranate, cleaned 1½ cup powdered sugar Finely chopped fresh mint for serving Equipment Pot TAGS TRADITIONAL DESSERTS WHEAT LOW BUDGET DAIRY FREE EGG FREE LENTED FOOD SUPERFOODS VEGAN GREEK TRADITIONAL FOODS Ingredients 1/2 kg wheat A little salt 1 cup raisins 1 cup toasted and ground sesame 1/2 cup blanched almonds, finely chopped 1 tbsp cinnamon 1½ cup roasted and ground chickpeas (stragalia) 1 pomegranate, cleaned 1½ cup powdered sugar Finely chopped fresh mint for serving Video Instructions For the Cretan kolyva, soak the wheat the night before in plenty of water. Rinse it, drain it, and place it in a pot. Add cold water and let it boil until soft but not mushy. During boiling, add a little salt to the water. Drain it very well and spread it on a clean cloth to dry completely for a few hours. In a bowl, mix the ground sesame, finely chopped almonds, and cinnamon. Assemble the Cretan koliva in layers in individual bowls. Place a little powdered sugar in the bowl, add 1 spoonful of “patoudo,” which is roasted and ground chickpea powder. Add a spoonful of sesame, almond, and cinnamon, and cover with 1 heaping spoonful of boiled dried wheat. Smooth the surface with the spoon. Garnish with fresh mint, raisins, and pomegranate. Make all the bowls the same way. This way, in which the sugar doesn’t come into contact with the wheat due to the intermediate layers of chickpea and nuts, we can keep them overnight in the refrigerator without spoiling. Store the Cretan kolyva covered in the refrigerator. A special thank you to all the women from the cooperative “I Krousaniotissa” in Krousona, Heraklion, for their hospitality and the preservation of Crete’s traditional recipes. TAGS TRADITIONAL DESSERTS WHEAT LOW BUDGET DAIRY FREE EGG FREE LENTED FOOD SUPERFOODS VEGAN GREEK TRADITIONAL FOODS
