Koliva
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Koliva
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Of Greek origin, koliva is one of the most traditional foods in the Balkans during Orthodox burials and mortuary rituals.
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Ingredients
- 7 oz. whole white wheat kernels
- 10 cups boiling water , or more (for cooking)
- ⅛ teaspoon salt
- 10 oz. walnut kernels
- 4 oz. blanched almonds , lightly roasted
- 6 oz. icing sugar
- 2 tablespoons honey
- 1 tablespoon ground cinnamon
For the garnish
- 3 tablespoons slivered almonds
- A few walnut kernels
- 2 tablespoons golden raisins
- ¼ cup whipping cream , very cold
Equipment
- Meat grinder
- food processor
- Stand mixer
Instructions
- In a saucepan, bring 10 cups (2.5 liters) of water to a boil. Also have a large quantity of constant boiling water ready in a kettle.
- Pour the wheat grains into the pot of boiling water and mix. The level of boiling water should be about 4 inches (10 cm) above the grains of wheat. Add boiling water if necessary.
- Bring to a boil and, once boiling resumes, boil for 20 seconds. Drain.
- Repeat exactly the same operation 7 times and, on the 7th boil, add the salt and do not drain.
- Remove the pan from the heat, cover it and wrap it completely with several cloths or a large blanket.
- Let the wheat sit at room temperature for 8 hours.
- At the end of these 8 hours, drain the water which has not been absorbed during the resting of the wheat.
- Spread the wheat kernels in a single layer on a large cloth and let dry at room temperature for 2 hours.
- Using a meat grinder (not a food processor), coarsely grind the wheat kernels through the widest grid and transfer the mixture to a bowl.
- In the bowl of a food processor, mix the walnuts and the icing sugar, reduce them to powder, and add them to the wheat mixture.
- Add the lightly roasted blanched almonds, honey, cinnamon and beat vigorously with a wooden spoon until well blended.
- Add the koliva into a large, clear, straight-sided glass trifle bowl or a clear serving dish.
Garnish
- Garnish with slivered almonds, walnut kernels and raisins all over the surface.
- Whip the very cold whipped cream using a stand mixer at high speed until stiff peaks form.
- Serve the koliva topped with a dollop of whipped cream.
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