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Kollyva (Boiled Wheat Recipes)

Note: This page will be updates as various recipes are submitted/collected. In case you are wondering, boiled wheat is usually offered at memorial services in the Orthodox Church. There is quite a bit of history behind it, and we are planning to post an article on the subject as soon as we can find one.

Thank you, Dee! for these latest additions.

Synieh Niyaha (Arabic)

Ingredients:

• 5 lbs. whole wheat kernels
• 1/2 cup flour
• 2 cups granulated sugar
• 1 cup raisins (optional)
• 2 cups almonds chopped
• 2 cups powdered unsalted kidameh (yellow chick peas)
• 1 box powdered sugar
• 1 tbsp. anise powder
• 3 tsp. cinnamon
• 1 pound candy covered almonds
• 3 oz. silver dragees
• 1/2 cup candy coated anise seeds
• 1/2 cup black licorice (small pieces) (optional)

Procedure:

1. Boil whole wheat kernels in a large kettle with water.  Cover and let simmer until wheat is tender (do not overcook). 
2. Drain thoroughly.
3. Stir flour over low heat until light brown.
4. Combine wheat, granulated sugar, flour, 1/2 cup powdered kidameh, anise powder, cinnamon, raisins, and almonds.  Mix thoroughly. 
5. Place the mixture in an 18" round tray, 2" deep.  Pat evenly, raising mixture gradually towards the center.
6. Cover evenly with 1/2 cup powdered kidameh.  Pat, using wax paper to have a smooth surface.
7. Follow the same procedure with the powdered sugar.
8. Decorate in the shape of a cross, with candy coated almonds and silver dragees. 
9. Garnish and sprinkle with candy coated anise seeds and pieces of licorice. (Contributed by: Gina M. Beidas)
   

Serbian Koljivo (Zito)

Ingredients:

• 1/2 c. honey (or more to taste)
• water
• 1 tsp. vanilla
• 3 c. clean, uncooked wheat
• 2 c. ground walnuts or pecans

Procedure:

1. Soak clean wheat in saucepan covered with cold water overnight. 
2. Next day:  Drain water, fill pan again to cover wheat, then bring to boil. 
3. Lower heat and cook 45 minutes to 1 hour, adding water when needed. 
4. Drain in colander. 
5. Fill saucepan with cold water again, adding wheat, and bring to another boil. 
6. Lower heat; simmer for about 1 hour or until done. 
7. Drain in colander again. 
8. Place wheat in large bowl; add honey, vanilla and walnuts; mix thoroughly. 
9. Decorate the top in the shape of a cross using Jerusalem almonds or regular almonds or pecan or walnut halves. (Wheat is used in the Serbian Orthodox Church for the memorial service (Parastos) honoring the dead.)(Contributed by: Bob and Jelena Fritsch)
   

Greek Kolliva

Ingredients:

• 5 pounds wheat kernels
• 4 boxes Zwieback toast, ground
• 1-1/2 pounds sesame seeds, toasted and ground
• 1-1/2 pounds walnuts, toasted
• 1 pound slivered almonds, toasted
• 1 or 2 boxes raisins, preferably golden
• 1 cup parsley, chopped
• 3 tablespoons, cinnamon
• 1 tablespoon nutmeg
• 1 tablespoon salt
• 1-1/2 boxes confectioners sugar, sifted
• 1 pound Jordan almonds

Procedure:

1. Cover wheat kernels with water and soak overnight. 
2. Drain and rinse well. 
3. Fill heavy pot with fresh water, add wheat and bring to a rapid boil. 
4. Reduce heat and simmer for a minimum of 2 hours, until wheat is tender and begins to split open.  Stir frequently to prevent sticking, and add more water  as wheat becomes absorbed. 
5. Add salt during last 10 minutes. 
6. Turn heat off and let stand for about 30 minutes.
7. Drain and rinse thoroughly in sieve. 
8. Spread what on clean towels for about 2 hours in order to absorb moisture.  Shake occasionally until completely dry.
9. In large bown mix honey with wheat; add 3 boxes of Zwieback and mix well. 
10. Add and mix sesame seeds, nuts raisins, parsley, cinnamon and nutmeg. 
11. Prepare large tray by lining with wax paper or foil and paper doilies. 
12. Press wheat down firmly, a layer at a time, with a piece of plastic or wax paper, into mound shape. 
13. Sprinkle remaining box of Zwieback on top, and press down smoothly with paper. 
14. Cover surface with sifted confectioners sugar, pressing with clean paper until smooth. 
15. Decorate with cross made from Jordan almonds.  Silver dragees may be used for cross and initials.
16. Note:  Wheat may be prepared day ahead of time, refrigerated, and decorated the following day. (Contributed by: Claire Zinis)
    

Romanian Recipe

Procedure:

1. Wash wheat in cold water; put wheat in pot to boil (water level should be width of two fingers above wheat). 
2. Bring to a boil for only 30 seconds to one minute. 
3. Cover and let sit for 8 hours. 
4. Heat again to boil (may have to add some water  to be width of two two fingers above wheat) -again boil only for 30 seconds to 1 minute. 
5. Then leave another 4 hours. 
6. Mix with ground nuts  (for every pound of wheat use a pound of nuts). 
7. Add rum (for every pound of wheat use one  european coffee cup [what we drink greek coffee from]). 
8. Add sugar to taste, and and golden raisins. 
9. Put on tray, grind dry bread (fine) and cover top of kollyva, then put powder sugar and decorate.  (Contributed by: Margerite Pavel)

Recipe #1

Ingredients:

• 1 cup wheat berries
• 4 quarts water
• 1 to 1 1/2 cup(s) with a mixture of raisins, chopped walnuts, pomegranate seeds, chopped parsley, sesame seeds
• 1/2 cup sugar or honey
• 1 tsp. cinnamon
• 1/4 tsp. cumin
• Jordan almonds and powered sugar for topping

Procedure:

1. Boil wheat berries for approx. 2 hours (medium flame) or until tender (some traditions cook them until they are nearly oatmeal [using less water], it is up to you what consistency you prefer).
2. Once the wheat is tender, drain out the excess water and dump the wheat onto a towel. Spread the wheat out so the towel absorbs the excess water. This should take less than a minute. Don't let them get really dry.
3. Dump the wheat into a mixing bowl and add everything except the toppings. Mix well and allow to cool. Put the bowl in the refridgerator if you're pressed for time.
4. Dump the mixture onto your serving platter and shape into a mount.
5. Sift the powered sugar over the top. There should be enough sugar to that the whole mount is covered by 2-3mm thickness.
6. Take a sheet of plastic wrap and stretch it over the mount. Press it down so the powered sugar is pressed into the mount and making the surface smooth.
7. Remove the plastic wrap. Decorate with Jordan almonds. Usually the top has a cross traced out with almonds, raisins, or just a simple indentation.
8. Place in refridgerator. It is not recommended that you keep this either for more than a day or in an airtight container. In both cases, the moisture will immediately begin to attack the powered sugar coating. If possible, make it the night before. Tight wrapping will cause condensation, ruining the powered sugar top. In a worse-case scenario, skip the powered sugar all together.
   

Recipe #2

Ingredients:

• 5 lbs. wheat berries
• 4 cups chopped walnuts
• 2 1/2 cups sugar
• 4 tsp. cinnamon
• 3 cups raisins
• Jordan almonds, silver dragees and powered sugar for topping

Procedure:

1. Put the wheat in a kettle and cover with with water. Make sure there is 1" of water above the top of the wheat. Let sit overnight.
2. Drain the old water and add fresh to just cover the wheat.
3. Cook on low flame until tender, stirring occasionally to prevent sticking.
4. Once the wheat is tender, drain out the excess water and dump the wheat onto a towel. Spread the wheat out so the towel absorbs the excess water. This should take less than a minute. Don't let them get really dry.
5. Dump the wheat into a mixing bowl and add everything except the toppings. Mix well and allow to cool. Put the bowl in the refridgerator if you're pressed for time.
6. Dump the mixture onto your serving platter and shape into a mount.
7. Sift the powered sugar over the top. There should be enough sugar to that the whole mount is covered by 2-3mm thickness.
8. Take a sheet of wax paper and stretch it over the mount. Press it down so the powered sugar is pressed into the mount and making the surface smooth.
9. Remove the plastic wrap. Decorate with Jordan almonds. Usually the top has a cross traced out with almonds, dragees, or just a simple indentation.
10. Place in refridgerator. It is not recommended that you keep this either for more than a day or in an airtight container. In both cases, the moisture will immediately begin to attack the powered sugar coating.