Typical Recipe for Kollyva

2 pounds whole wheat 1/2 to 1 cup sugar
Water to cover 4 cups walnuts, finely chopped
1 teaspoon salt 1/4 cup parsley, chopped (optional)
4 cups flour 1 pound confectioners’ sugar
1 cup white raisins White Jordan almonds
2 tablespoons cumin Blanched almonds
2 tablespoons cinnamon Silver dragees

Wash wheat with warm water. Place in a saucepan, add water to cover generously and salt, and simmer until wheat is soft. Drain in colander. Spread on linen towel and allow wheat to dry thoroughly. Put flour in a heavy skillet and cook over very low heat, stirring constantly, until golden. Be careful not to scorch it. Mix wheat with half the flour and add raisins, cumin, cinnamon, and sugar. Blend well. Place mixture on a tray, spreading evenly. Spread chopped walnuts and parsley over mixture. Then spread remaining flour evenly over entire tray. Sift confectioners’ sugar over top and carefully press sugar down firmly with waxed paper or spatula. Decorate tray of kollyva with Jordan almonds, blanched almonds, and silver dragees. Usually a large cross made of silver dragees is placed in the center of the kollyva and the initials of the deceased are formed with white almonds on each side. Further designs on border and corners are made with remaining almonds and dragees as desired.

Source: The Art of Greek Cookery Based on the Grecian Gourmet, by the Women of Saint Paul’s Greek Orthodox Church of Hempstead, Long Island, New York (Garden City, NY: Doubleday & Company, Inc.).

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