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. carnation 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, carnation 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.

    Sourdough bread

    December 10th, 2010 § 0

    Hello everyone!!!

    When our ancestors invented bread, the dough was made with sourdough not with a packet of yeast. Instead today it is almost impossible to find an old fashioned sour tasting bread. A sourdough bread is without yeast. When you compare with yeast based bread, it has a sour taste because of the lactic acid produced by the lactobacilli.  

    Once you get a sourdough, it stays for years. Every time, the bread is made with old dough saved in refrigerator from a prior batch. It is called mother dough which contains culture.

    • 250 gr sourdough
    • 2 cups of durum wheat(1 cup ?????? ???????)
    • 1/4 cup bran (optional)
    • 1 cup lukewarm water
    • 1 teaspoon salt
    • pumpkin seeds, sunflower seeds and sesame seeds for topping

    You can either prepare a sourdough at home which takes your two days or you can buy from a special sourdough bakery. Else use 1 packet of yeast.

    Put the flour(durum wheat and bran) and salt into a bowl. Add lukewarm water and stir well. Then add sourdough and mix. A small amount (250 gr) of the resulting dough is then saved in a glass food storage with lid to use as old dough starter for the next batch.  Thus, the sourdough bread is made by combining the increased amount of starter with another new dough addition, along with any other desired ingredients to make the final dough. As long as this sourdough mother is fed flour and water every 10 days, it can stay years in the refrigerator. For that reason, each sourdough has a distinct taste.

    Shape the sticky dough or put into greased form(s) and allow to rise for five hours. Put pumpkin seeds, sunflower seeds and sesame seeds on top.

    Bake at 180° C for 40 minutes and 200° C for 10 minutes in order to have a thick crust.  

    Bread Baking Day#30- Aegean farmer’s bread

    May 18th, 2010 § 6

    Aegean farmer's bread

    Bread is one of  the sacred food, both the polytheistic and the monotheistic religions of all the times. For especially Aegean region community, the relationship with bread has persisted in one way or another throughout the history,coming until today. And there is no doubt that it is going to continue to be part of the material and spiritual culture of this region.

    I am thrilled with the idea, when I read that a “bread baking day event” is celebrated every month all over the world. So with my Aegean farmer’s bread recipe, I decided to participate this month’s Bread Baking event (BBD) of Kochtopf . The subject is: BBD#30: Breads with a Twist.

    This will be my first experience as a blogger!

    Aegean farmer's bread

    • 1 cup wheat flour
    • 1 cup yellow flour (a very fine durum wheat flour especially for the production of farmer’s bread – ?????? ???????)
    • 1/2 t.  fresh yeast
    • 3/4 cup lukewarm water
    • 1 t. sugar

    Dissolve yeast in 1/4 cup lukewarm water and let work 15 minutes.  Add 1 t. sugar and let stand in a warm place. Then add all the ingredients together into a bowl and mix them, until you get a sticky dough. If you have a food mixer, mix for 5 minutes. If not, knead for 15 minutes with hand.

    Cover the dough with a kitchen towel and let it rest at least an hour to rise.

    Aegean farmer's bread

    • 2 cup wheat flour
    • 1/2 cup bran
    • 1/2 cup barley
    • 1/2 cup rye
    • 1 3/4 cup lukewarm water
    • 1/2 t. instant yeast
    • 1 t. salt
    • sesame seed and aniseed for topping

    Combine all the above ingredients in a large bowl. Add the rised dough that you prepared before. Mix for 10 minutes with a food mixer. If you don’t have a chef food mixer, knead the dough about 15 minutes with hands.

    Cut dough in four and shape them as a ball. With the help of a rolling pin, roll out one of the ball dough. Brush with hazelnut oil the edges of the rolled out part of the dough. Then close the rolled out part of the dough over the round part of the dough. Repeat the same to the other balls. Dust the top of the breads with flour and sprinkle with sesame seed and aniseed.

    Place them into a parchment covered oven tray and let them rise for almost two hours.

    Bake in a preheat oven 180° C for 30 minutes and 200° C for 10 minutes in order to have a little bit thick crust.

    Aegean farmer's bread

    Quick bread with yogurt

    May 1st, 2010 § 0

    Quick bread with yogurt

    Quick bread with yogurt

    The ancient nomadic Turks was cooking flat breads because they don’t have the kind of ovens used for baking loaves of yeasted bread. They were cooking their bread either on a hot iron sheet or on the edge of the hearth. Also tracing geometric designs on the bread was an ancient Turkish custom which is still used by bakers today. Pide or pita influenced by Indian cuisine and came to Anatolia by the Turks adding their experiments to their traditional bread baking knowhow.

    Today’s quick bread recipe is for Aegean diet!

    • 1 cup flour
    • 1/2 cup bread flour (1 cup of durum wheat- if you can not find, use ?????? ???????)
    • 1 t. instant yeast
    • 2 T. extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/2 cup yogurt
    • 1/3 cup water
    • linseed and sesame seeds
    • fennel seed

    Combine flour, bread flour, extra virgin olive oil, yeast, linseed, sesame seed and salt into a bowl. If you have a food mixer like Kenwood chef or KitchenAid at home put the ingredients in and mix them. Add yogurt and 1/3 cup of water. Knead well until it?s soft. Divide dough into six equal pieces. Shape into balls. Mark lines to the top of the bun with a knife. Repeat for all. Sprinkle with flour. Finally, put them into a tray with parchment paper. Put fennel seeds on top of the loafs. Bake at preheated 200° C for approximately 30 minutes. It can be served warm with cheese.

    Quick bread with yogurt

    Potato pies with filo pastry

    March 16th, 2010 § 0

    If your husband or your partner loves pastry in addition prefers it with potato, then it is a necessity to reinvent varieties of pastry with potato (patatesli börek). Börek means pastry in Turkish, literally the root for börek is from the verb “burmak” (twist). My sister’s this börek recipe, never failed!

  • 1 sheet filo pastry
  • 2 medium potatoes
  • 1/2 cup kaşar cheese
  • milk
  • 1 egg white
  • Wash and boil the potatoes in a pressure cooker. Peel and mash them. Add cheese to the  potato mix.

    Beat egg white and mix with milk.

    Flap the pastry and sprinkle it with egg white milk mix.                                                                                                           

    Place a line of cheese potato mixture to the edge of the pastry and roll up once. Put the potato mixture and roll up again. Repeat it until you finish rolling like a German wurst(?????????). Cut it in 4 cm thickness pieces.           

    For the top:              

  • 1 egg yolk (beaten with a fork)
  • sesame seeds
  • hazelnut oil
  • Brush the cut pastry pieces to egg yolk and spread susame seeds on it. Place the böreks to a tray covered with parchment paper.                 

    Spread some oil to the pastry. Bake in 200° C pre-heat oven about 30 minutes until golden brown. 
        

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