Koliva ~ wheat berry memorial dessert (κόλλυβα)

June 14th, 2018 § 0

This food is made to remember those who have passed and treated to all in attendance to the memorial. It is made primarily of wheat berry, which symbolizes life and regeneration. Like wheat, people are buried in order to grow and have a new life. It is a fine way to honour the deceased with the food of life.

Koliva has a soft gravel like texture and served in a large tray, spooned out into cups or on small plates.

The nutritious dessert koliva, has high in fiber and provides iron and protein.

For preperation, it requires time, patience and care.

  • 1 cup wheat berries
  • 1/2 cup sugar
  • 1/2 cup roasted yellow chickpeas (sarı leblebi in Turkish) (powdered with food processor)
  • 1/2 cup petit-beurre biscuits (powdered with food processor)
  • 1/4 cup sesame seeds
  • 1/2 cup walnuts (coarsely chopped)
  • 2 T. currants (washed and soaked)
  • 1 T. cinnamon powder
  • 1 t. clove powder
  • For topping:

  • 300 gr powdered sugar
  • 1/4 cup almonds
  • dragees (optional)
  • de-seeded pomegranate (optional as is not always in season)
  • Rinse the wheat berries and place them in a large saucepan. Put in water and soak overnight.

    Add enough water to the pressure cooker and bring to a boil over medium heat and cook until the wheat berries are tender and beginning to split but not mushy.

    Drain in the strainer to cool.

    Cover an oven tray with a clean towel and spread the wheat berries in pieces on the towel for at least 4-5 hours.

    Boil the almonds for about 5-10 minutes, in order to remove the skins. Once they are peeled, pop them into a bowl of cold water with a little lemon juice to keep them nice and white.

    Then toast the almonds, walnuts and sesame seeds and allow to cool in separate bowls.

    Place the drained wheat berries in a large mixing bowl. Add the sesame seeds, sugar, powdered roasted chickpeas, powdered petit-beurres, coarsely chopped walnuts, cinnamon, clove powder and drained currants. Toss it all together.

    Transfer the mixture to a large platter or tray.

    Sift the powdered sugar over the top to coat it thickly, almost like a frosting.

    Decorate the top with the whole almonds and the dragees.

    The wheat berries can ferment if left at room temperature overnight and the sugar can crystallize in a moist environment.

    For that reason, if left by chance, cover and store refrigerated.

    Happy birthday Mükü

    December 5th, 2017 § 0


    Pan fried turbot fillet

    April 1st, 2016 § 0

    An expensive refined flavour, a premium choice for this season.

    This flat fish is a good source of protein and vitamine B as well as it contains minerals selenium, magnesium and phosphorous.

    For easy elegance and for its nutrition it is a perfect choice.

    The small turbot is to be avoided as it has very thin fillets.

    Middle sized turbot more than 1½kg are the most desirable.

    Your fishmonk will be able to help you to choose for a bright turbot with unsunken eyes.

    Get the turbot to cut off the head and ready as fillet pieces.

  • turbot fillets
  • extra virgin olive oil for frying
  • 10 gr butter for each fillet
  • a bowl of flour
  • Rinse the fish with cold water and then dry it off.

    Place a non-stick frying pan over a medium heat and add olive oil.

    For each fillet add 10gr butter.

    Dip each fillet in a bowl of flour and shake off any excess flour.

    When the butter is melted and foaming, put the fillet one by one and cook both sides until golden.

    Season with salt and pepper.

    Serve immediately.

    Keep cooking in winter!

    December 1st, 2015 § 0

    Fried stuffed zucchini blossoms with cheese

    May 14th, 2015 § 0

  • 100 gr Parmesan cheese (grated)
  • 4 T. extra virgin olive oil
  • 1 T. fresh dill(chopped)
  • 1/4 t. fleshly ground black pepper
  • 1 egg white
    Wash the zucchini flowers tenderly.Remove the pistils and check whether it has unwanted guests in it! Let them dry gently.Mash curd or ricotta with  grated Parmesan cheese.

    Add chopped dill and freshly ground black pepper. 

    Gently open the flower and spoon the mixture in each blossom with a small spoon.

    Gently pinch the end of the flower and twist. Repeat for the rest.

    Beat the egg white with a fork until frothy.

    Dip the flowers first in the egg  and lightly coat all sides.

    Fry them in olive oil until golden.

    Serve with sorted salad.