Directions: |
Directions:This dish is for a memorial service.
Wash your hands, utensils, and the countertop thoroughly before you begin. (This takes about 12 hours to prepare.)
Wash the whole wheat kernels in a colander before you boil them. This will remove any dust or foreign particles. Simply run warm water over them and gently move the kernels around.
Pour the kernels into a large pan of water, with at least four additional cups of water over the level of the kernels. As the wheat boils, it will absorb the water and become more rounded in shape. If the wheat has the outer kernel removed, it will take an hour to boil to the right consistency. If it still has the outer kernel, it will take between 3 and 4 hours. You will know when the kernels have attained the right consistency when they are chewy but not mushy. Watch as you may need to add more water before the right consistency is reached. If the water runs down too far, add more water, or the wheat at the bottom of the pan will burn. Stir the wheat occasionally so that it does not stick to the bottom of the pan.
Remove the pan from the burner and pour the cooked wheat into a colander. Run cold water over it. This will stop the cooking process immediately. Allow the wheat to sit in the colander for about 15 minutes until most of the water drains off.
Lay out some clean towels on an open counter, and spread the cooked wheat onto the clean towels in an even thin layer. The wheat should remain untouched and not exposed to any odors while it dries. Any strong odors will be absorbed by the wheat. Let it dry overnight.
After the wheat is thoroughly dried, take 1/2 c. of flour and brown it lightly in a clean frying pan at low heat. Carefully pour all the cooked and dried wheat into a large bowl. Add the browned flour, and mx well.
If you choose to add any spices, fruits, and/or nuts to the wheat, add them while the wheat is in the large mixing bowl. |
Personal
Notes: |
Personal
Notes: The most common tradition for the Kollyva at this point is to place some doilies on a large tray, and pour the wheat mixture onto the tray. Fashion the wheat mixture into an evenly rounded mound on the tray. Take another 1/2 c. of flour and lightly brown it in the frying pan. When brown, sift a think layer of this browned flour over the mound of wheat. This makes a foundation for the confectionary sugar which is sifted onto the mounded wheat. Take a piece of wax paper, place it over the layer of confectionary sugar and smooth out the sugar gently. You can decorate the surface of the sugar with a cross, and the initials of the deceased using candied almonds, raisins, and/or various confectionary decorations. It is ready to be brought to the church and blessed by the priest before being put out for everyone to receive.
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