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#194335 03/02/04 12:44 AM
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I was wondering if anyone could share their recipes for Koliva, as I have arranged to have a memorial for my grandma in March.

I believe people usually boil wheat and form a cross with Jordan almonds. A friend said one can also use rice, and I have seen bread used as well.

But I've never made the stuff, so would appreciate any recipes people may have.

#194336 03/02/04 01:09 AM
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Go to http://www.prosphora.org for a number of recipes.

#194337 03/02/04 01:38 AM
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OD, I have used both wheat and rice. Rice is faster to boil, but I prefer wheat. I recommend white wheat, not the more common red wheat (you can usually get it in bulk at health food stores). It takes several days to soak the wheat and then boil it to get it to the right consistency.

You can mix chopped nuts (almonds or walnuts) in with it, and add plenty of honey so it is thick enough to support your candle. smile Some prefer confectioner's sugar, but for me that is too sweet. You can also add poppyseed if you are making it Carpathian style (kutya).

I use golden raisins, Jordan or slivered almonds for the cross, first lining the outside of the bowl and making a cross in the center. You can also use a variety of candied fruits as well.

#194338 03/02/04 02:44 PM
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Diak,

I noticed that you said it takes several days to soak/boil.

I'm not one of those folks who generally have a clue what's for dinner until I turn to the fridge & cupboards scratching my head to figure what's available. I occasionally like 13 bean soup, or a soup made with split peas & barley. Under ordinary circumstances, these two factoids are not compatible, because prepping & cooking beans is normally a soak-for-a-day-boil-for-hours proposition - just like your wheat.

My split pea and barley soup is ready in about 30 minutes. My bean soup in under an hour - from dry beans to finished bowl. That's 'cause I CHEAT and use a pressure cooker.

Might I suggest you try the same. I'm guessing your wheat would be nice & tender in 30-40 minutes - 10 of those to get the pot up to temperature, and the rest under pressure. Hmmmm. Think I'm gonna try it myself. Yum.


Sharon

#194339 03/02/04 10:44 PM
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Sharon, thanks for the suggestion, and you'll be pleased to know you are not alone. My wife also gives me funny looks regularly when I make kolyva (she has even taken the PC out and laid it on the counter when she knew I was going to make some).

I'm just really old-fashioned (or is it stubborn??? :rolleyes: ) and try to take the 3-day approach to making it with wheat which is what the monks used to do (that old 3-day significance, you know smile .)

If you use rice it goes much, much faster (within an hour).

#194340 03/03/04 02:14 AM
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Randy, If you are going to take three days to soak the wheat, why not sprout and make it into bulgar? and then boil to make the kutya (my wife did this for a recent meal)
Adam

#194341 03/03/04 03:32 PM
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Diak,

As far as I am concerned, it *is* the old fashioned method. Honor your father and mother, eh? Well the pressure cooker I use is my Mama's old Presto. It's probably as old as I am, and in fine condition. None of these newfangled multi-layer-bottom designer pots for MY beans! biggrin

Sharon

#194342 03/03/04 06:37 PM
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Good point, Adam, sprouted grains are much healthier.

#194343 03/03/04 11:40 PM
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So, where are the recipes...???

confused

Herb

#194344 03/04/04 12:12 AM
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Kolyva/Kutija Recipe:

Take wheat.

Boil until done.

Add sweetener.

Optional: add decorations.

Take to church.

For more in depth recipes, check the link in my previous post.

Dave wink

#194345 03/04/04 02:31 AM
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dear dave:

thanks very much.

I also finally found it on the website you posted.

I'll give it a try for this Friday's Presanctified!

Herb

#194346 03/04/04 04:56 AM
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I would suggest it more appropriate for the All-Souls Saturday, not the Presanctified. It is typically made for commemorations of the dead and in remembrance of the miracle of St. Theodore of Tyro last Saturday.

#194347 03/04/04 05:09 AM
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I had a recipe that called for "hulled wheat" Till this day I cannot find this kind of wheat, so I abandoned ship in trying to make it.
Is there an ordinary wheat that I could purchase in a grocery store to make it in place of hulled wheat?

Blessed Lent!
Daniel

#194348 03/04/04 05:17 AM
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Daniel, most all grocery stores have whole grains in the health food section. You might try a health food store also as they often have various grains in bulk. That's where we get ours. Of course, living in Kansas finding wheat is not a problem. smile

#194349 03/04/04 03:58 PM
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dear Diak:

Given what you said, is there a traditional (liturgical) food by which one breaks the fast after Presanctified?

Quote
Originally posted by Diak:
I would suggest it more appropriate for the All-Souls Saturday, not the Presanctified. It is typically made for commemorations of the dead and in remembrance of the miracle of St. Theodore of Tyro last Saturday.
I first had Kolliva with the Melkites who broke the fast after Presanctified with this wonderful Kolliva "cake" thing with silver candies and almonds in a cross shape.

Herb

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