Ingredients ΓΙΑ ΤΑ ΚΟΛΥΒΑ 3 cup wheat berries A pinch of salt 1 cup fine granulated sugar (or honey as an alternative) 1 cup sesame seeds 1 cup whole wheat flour 1 cup pomegranate seeds (cleaned) 1 cup mixed raisins 1 cup walnuts, coarsely chopped 1 cup blanched almonds, coarsely chopped 2 tbsp parsley, finely chopped 1 tsp cinnamon 1/4 tsp ground cloves Powdered sugar for sprinkling Equipment Mortar and pestle Pot TAGS TRADITIONAL DESSERTS WHEAT SUPERFOODS VEGAN VEGETARIAN GREEK TRADITIONAL FOODS Ingredients ΓΙΑ ΤΑ ΚΟΛΥΒΑ 3 cup wheat berries A pinch of salt 1 cup fine granulated sugar (or honey as an alternative) 1 cup sesame seeds 1 cup whole wheat flour 1 cup pomegranate seeds (cleaned) 1 cup mixed raisins 1 cup walnuts, coarsely chopped 1 cup blanched almonds, coarsely chopped 2 tbsp parsley, finely chopped 1 tsp cinnamon 1/4 tsp ground cloves Powdered sugar for sprinkling Instructions The night before, place the wheat berries in a bowl and cover with plenty of cold water. Let soak overnight. The next day, drain the wheat and place in a pot. Cover with fresh water. Bring to a boil and add a pinch of salt. Simmer over medium heat for about 15 minutes until the wheat is tender but still intact, not bursting or split. If you decide to cook the wheat without soaking it overnight, remember you’ll need to simmer it over low heat for about one hour. Drain the wheat well in a colander. Spread a clean large kitchen towel on the counter and spread the wheat on top to dry thoroughly. Let it dry for 3-4 hours until completely dry with no moisture remaining. Preheat the oven to 200°C (400°F) on convection. In one shallow baking pan, spread the sesame seeds. In another shallow baking pan, spread the whole wheat flour. Toast both in the oven for about 15 minutes. During toasting, stir the sesame seeds and flour occasionally with a spoon so they brown and toast evenly. Remove from the oven and let cool completely on the counter. Grind the toasted sesame seeds in a blender or crush them in a mortar and pestle. In a large bowl, combine all the ingredients. Mix very well. The warmth of your hands will help the sugar begin to dissolve. If using honey, the mixture will be slightly sticky, but it’s worth it because it’s very tasty and very healthy. Shape the koliva on a serving platter and traditionally decorate with powdered sugar, almonds, and pomegranate seeds, according to the customs of each region. Best consumed the same day. If there are leftovers, store covered in the refrigerator for one, at most two days. Tips The longer the wheat soaks, the less cooking time it needs. The wheat kernel should remain whole, pleasant to chew but not mushy. TAGS TRADITIONAL DESSERTS WHEAT SUPERFOODS VEGAN VEGETARIAN GREEK TRADITIONAL FOODS
