Kollyva: Sweet Wheat Berry and Nut Pilaf

Up until a few years ago this wonderful sweet was strictly prepared at solemn memorial occasions. Fortunately Alatsi, a once successful creative Cretan restaurant in Athens, included kollyva in its menu, and others followed.


Read more about the history of kollyva.

See also the story and recipe of ashure, the fruity version of the ancient sweet





Yield: about 20 servings


2  1/2 cups wheat berries


1 teaspoon  Sea salt


2 bay leaves


2 pieces cinnamon sticks,  about 2-inchew long


1 teaspoon Whole cloves


3/4 – 1 cup ground roasted chickpeas, or flour


1  1/2 cups Blanched and coarsely chopped almonds


1  1/2 cups Coarsely chopped walnuts


3/4 cup sesame seeds, toasted and lightly pounded in a mortar

1 cup golden raisins


1 cup dried currants


1 cup pomegranate seeds


1/2 cup flat-leaf parsley, finely chopped (optional)


1  1/2 teaspoons ground cinnamon


1  1/2 cups confectioners’ sugar or more, to taste


Whole blanched almonds and pomegranate seeds, for garnish (optional)



Rinse the wheat berries in a colander and place in a large pot. Cover with water and add the salt and bay leaves. Tie the cinnamon sticks and cloves in a piece of cheesecloth and place in the pot. Bring to a boil, reduce the heat, and simmer for about 40 minutes to 1 hour, or until cooked but still chewy. Don’t overcook! During cooking, stir occasionally with a wooden spoon, and add more water if necessary.


Drain the cooked wheat berries, reserving the liquid. Discard the bay leaves and spices and drain. Spread on thick linen or cotton towels and leave to dry for 3 hours or overnight.




The boiled grains can be kept in a zip log bag up to 3 days in the refrigerator, or frozen. Bring to room temperature before finishing the sweet.


In a skillet over low heat, lightly brown the flour, if using.


In a large bowl, mix the cooked wheat with the almonds, walnuts, sesame seeds, golden raisins, currants, pomegranate seeds, parsley, and cinnamon, using your fingers.


Just before serving, add the confectioners’ sugar and toasted chickpea or toasted flour to the wheat mixture, mix well with your fingers, and arrange on a large plate or tray, lined with a doily, if you like.


Press the sweet wheat pilaf with your hands to form a smooth mound. Sprinkle with confectioners’ sugar, and decorate with the whole almonds and pomegranate seeds.


Serve spoonfuls on individual bowls or, as it is the custom in Greece, in small paper bags or in paper cups.




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