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.

    Cinnamon cookie ice cream sandwich for Mother’s day

    May 13th, 2012 § 0

    Happy Mother’s day to all and to Mükü!

    You can find the cinnamon cookies recipe from here.

    for the filling:

    • 200 gr clotted cream ice cream (kaymaklı dondurma~ ?????? ???????) (or any ice cream of your choice)
    • 2 T coarsely chopped hazelnuts

    Prepare the dough and bake the cinnamon cookies as directed.

    Scoop out the ice cream on the flat side of one cinnamon cookie.

    Sprinkle with chopped hazelnuts and top with another cookie.

    Press and wrap in plastic wrap.

    Freeze until serving.

    Potato chocolate cake

    October 25th, 2011 § 0

    • 200 gr potatoes
    • 2 eggs
    • 20 gr hazelnut (roasted)
    • 170 gr flour
    • 50 gr dark chocolate(grated)
    • 100 gr butter
    • 1/4 cup sugar
    • 1/2 packet baking powder
    • 2 T milk
    • 1 t cinnamon powder
    • 1 t clove powder
    • 1 t vanilla powder
    • a pinch of  salt

    Peel potatoes and grate them.

    Cream butter and  sugar and until fluffy. Add eggs one by one by beating the mixture well. Add vanilla powder.

    In a seperate bowl mix flour, baking powder, cinnamon, clove powder, salt and crushed hazelnuts. Combine them to the egg mixture.

    Add grated chocolate and milk. Stir well.

    Pour batter into a greased and floured tube pan. Sprinkle top, the rest of the hazelnuts.

    Bake in preheated 180° C oven for about an hour.

    Boza (Turkish fermented beverage)

    December 30th, 2010 § 3

    Who remembers the nostalgic cries of boza vendors in winter? Yes it is one of the disappearing treasures of Turkey. The bozavendors were calling “bouzaa” by drawing out the last syllable with their deep voices and carring the boza at their large wooden yoke balanced on their shoulders. The Turkish invention boza beverage is one of our winter favorites for centuries. It is made of slightly fermented wheat and contains low level of alcohol(1%). This healthy and nourishing drink contains vitamin A and B. The rarely found lactic acid is formed during fermentation, which facilitates digestion.

    The word boza derives from its opaque colour(boz).

  • 1/2 kg wheat grains
  • 1 cup sugar
  • 1/2 cup ready boza or 10 gr yeast cube
  • Rince the wheat in cold water three or four times. Soak in water overnight.

    Next day put the soaked wheat in a pressure cooker. Add water until covers the wheat and boil about 40 minutes until the grains are very softened.

    Put them into a food processor and mush them.


    By the help of a cheesecloth sieve them into a big glass bowl, each time by adding water. You should add the water gradually up to 1 cup. The thickness or consistency of the boza will be creamy. Add sugar gradually by stirring with a wooden scoop. Put the yeast cube into a muslin sachet and place it in the glass bowl. After two days when the yeast dissolves, remove the sachet from the bowl. Cover top, time to time stir with a wooden scoop. Do not stir with a metal spoon or scoop as it reacts. Let stay 2 days in a warm place to complete the fermentation. The boza must have a sweet to sour taste.


    When you see the bubbles on the surface, put the glass bowl in the refrigerator. If you don’t keep the boza in a cool place after completing the fermentation cycle, it spoils.

    for top:

  • cinnamon
  • ginger
  • roasted yellow chick peas
  • Pour it into a water glass and sprinkle with cinnamon and ginger.  Serve with roasted yellow chick peas.
    Always serve cold and consume it within 4 days.

    Jujube pie

    October 14th, 2010 § 2

    The jujube also called as Chinese date, is not a very well known fruit. The English name derives from Greek ???????? (gigifa) but it is scarcely known in Greece. The origin of this fruit is from China while it is also grown and cultivated in India, Russia and Middle East including Turkey. In Turkish we call the fruit hünnap, deriving from Persian annab. The jujube fruit contains potassium, phosphorus, manganese, calcium, iron as well as vitamin A and C. For that reason it has been used in medicine for thousands of years in China.

    This is the harvest season for this palatable fruit and can be find fresh in the markets nowadays.

    It has wide culinary use i.e. jujube jam, jujube tea or honey.

  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cup flour
  • 1 T baking powder
  • 1/2 lemon juice
  • 1 grated lemon rind
  • In a large bowl beat egg with sugar until stiff. Add milk, olive oil,lemon juice and lemon rind. Pour flour and baking powder over the mixture and mix well.

    Pour into a greased and floured 28cm diameter cake pan.

    For the filling:

  • 350 gr jujube fruit (peel in stripes-stoned and sliced)
  • cinnamon, clove powder, ginger powder
  • 3 T chopped walnut
  • Mix the ingredients all together.

    Cover the pastry with sliced jujube fruit mixture. Bake in 175° C pre-heated oven for 20 minutes.

  • granule icing sugar
  • Dust with granule icing sugar and serve.

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