This post has been a long time in the making, not least because I can safely say that I can count on the fingers of one hand, the number of times that I’ve made koliva.
This may be a blessing in disguise, because once you know what koliva are, you will see that that statement means that I’ve had no immediate family that need me to make it for them.
Koliva are traditional Orthodox offerings which are made on certain dates after the passing of a loved one ( 3, 9, 22 and 40 days after the death, then again at 3 months, 6 months, 9 months and a year, yearly after this) They are taken to church and blessed before being offered out to the congregation.
No, don’t switch off, stay with me, because you’ll see that they are also tasty and made with almost all ‘superfoods’. A real powerhouse of ingredients! Makes me think that this is no co-incidence that these ingredients are used at a time when the family of the deceased will need easy sustenance and nourishment.
Wheat also has biblical references and is connected to resurrection.
To make a huge amount of koliva, suitable for huge Greek families and communities ha ha, use the following amounts. Of course you could halve or even quarter these ingredients.
On the day before you need the koliva:
Wash 1kg of wheat berries a few times in cold water and then place to soak overnight covered in more cold water.
Boil about 250g white sesame seeds for a few minutes so that they swell slightly and whiten, place on a tea-towel to drain and cool.
Boil about 250g almonds for about 5-10 minutes, so that the skins are easy to remove, once they are peeled, pop them into a bowl of cold water to which you have added a little lemon juice, this keeps them nice and white.
On the day the koliva is needed (it is not made to far in advance as, if it’s not kept refrigerated the wheat can start fermenting) Boil the wheat for about 25-45 minutes, it could need longer than this but you can tell it’s ready because some of the grains will start opening and the actual grain if you taste it will be tender.
Drain the wheat well, place it on a tea-towel to make sure that it really dries out.
Now it’s time to start assembling the koliva.
Mix the wheat with a small handful of aniseeds, about 300g Flame raisins (Which my Mum says are the best!) the seeds from 2 big and juicy fresh pomegranates, the sesame seeds and half of the almonds.
If you love the taste of aniseed and want a more pronounced aniseed flavour, you could boil the aniseeds along with the wheat berries for the last 10-15 minutes of the cooking time.
Place this lovely mixture in a large serving platter then cover in a layer of ground, roasted chickpeas (This step is completely optional, but it is used to soak up any excess moisture)
Some people use dried breadcrumbs, or crushed up cookies, do as you choose.
Push down with some silver foil, so that the koliva are even, then cover with a layer of icing sugar, again pushing down with some foil so that it’s nice and even.
Decorate with the remaining almonds, the seeds from another pomegranate, raisins and silver dragees, try and make it look as pretty as you can, some people use the sign of the cross, or the deceased’s initials or both.
Thanks to my Mum for helping me with this post!
At Anna’s Kitchen Table 
What nice recipe!!! and your Mom is lovely!
LikeLike
Really enjoyed reading and looking through this post Anna. I love it when all the details are given so clearly. In my Catholic family community, we too have certain days when a special meal is made for someone who has recently passed away. Funny how these things spread and are practised in such far off places. Your mum looks like a right sweetheart! And I LOVE that pink plate 🙂
LikeLike
Wow, this is such a unique dish and thank you for sharing the background of it's origins. I've also never tried to boil almonds, but now that I've seen it done, I feel braver 😉
LikeLike
Απλώς τα λατρεύω!!! Δυστυχώς τα τρώμε μόνο σε δυσάρεστα γεγονότα!
LikeLike
Hi JW, thanks for visiting. The object of boiling the almonds is simply to be able to remove the skins easily. They're much nicer than shop bought blanched almonds!
LikeLike
Alitheia les Xrusaugi! Efxaristw
LikeLike
I'll let mum know you like her plate! :))
LikeLike
Thanks Gloria x
LikeLike
Fascinating dish and tradition. I was surprised at the ingredients at first but I think you're right when you say that this should be nourishing as well as looking impressive.
LikeLike
Hi Anna, do you know where I can buy the right sort of wheat apart from the Cypriot shop please – I'm in Bham too (Sutton) and never made kolifa before. Thanks Anna T
LikeLike
Hi,K Charles sell it!Also there is a Kurdish shop on the Soho road that a lot of people use. Failing that get someone to bring you some from Cyprus. ;))Thanks for reading my blog xx
LikeLike
Hi Anna, many thanks for your reply. I've got a kilo of wheat from K Charles and thought I'd do a practice run before the mnimosino. What your're doing is really good -I enjoyed your blog; these days I often find myself trying to replicate my late mum's recipes. Eg when she was still around I didn't cook koubebyia/dolmades much because she would always make extra for us. Similarly with galadoboureka, I've only just managed to get the filling as she did it, creamy instead of a cornflour block like the stuff you buy in shops. Best wishes, Anna T
LikeLike
I’m hoping this blog will be used by my daughters, sons and those who’ll come after, it’s such a visual way of showing someone how to make something and the next best way of showing them if you can’t physically be standing next to them.
LikeLike
A few months ago, I had the pleasure of trying Koliva. Though it was made due to the passing of a friend’s father, I felt honored to have been asked to share it with the family and loved learning the tradition and sentiment behind it. Thank you Anna, for sharing the Greek culture and documenting your hard work on your blog. Thanks to your Mum as well.
LikeLike
Hi Randi, this has really touched me, thankyou for taking time to comment, I’m sure you are a comfort to your friend at this time in her life. xx
LikeLike
an interesting read Anna….see, we do learn something new everyday…whatever our age!!
LikeLike
I’m glad you enjoyed it – thank you.
LikeLike
Hello Anna I have been making kolyva this last year since the passing of my dear mother. She was from Greece but I’ve been making them the traditional Cypriot way. Almost identical to your lovely recipe. I am still struggling with the decoration part and I often ask people at church whose offerings look more impressive how they achieve their results. One lady told me she used chickpeas as you do in your recipe. However I am not sure how to prepare them inorder to cover the kolyva. Could you please help? Thanks for your wonderful blog. Best wishes Sophie
LikeLike
Hi Sophie, Thankyou for taking time to comment. It’s much appreciated.
Let me ask my mum what she does and get back to you xx
LikeLike
Pingback: How To Make Koliva – Remembering Those Who Have Fallen Asleep | Greek Weddings & Traditions
Pingback: How To Make Koliva – Remembering Those Who Have Fallen Asleep | Greek Weddings & Traditions