A Recipe for Kollyva

 

First Saturday of Lent:
The Commemoration of the Miracle of Kollyva wrought by Saint Theodore the Tyro

Protaton Church (Karyes, Mt. Athos)

Julian the Apostate, knowing that the Christians purify themselves by fasting most of all during the first week of the Fast — which is why we call it Clean Week — planned to defile them especially at that time. Therefore he secretly commanded that during those days the markets be filled with foods that had been defiled with the blood of animals offered in sacrifice to idols. But by divine command the Martyr Theodore (see Feb. 17) appeared during sleep to Eudoxius, then Archbishop of Constantinople. The Saint revealed to him the tyrant's plan, then told him to call the faithful together immediately on Monday morning and prevent them from purchasing those foods, but rather to make kollyva to supply their needs. The bishop asked what kollyva might be, and the Saint answered, "Kollyva is what we call boiled wheat in Euchaita." Thus, the purpose of the Apostate was brought to nought, and the pious people who were preserved undefiled for the whole of Clean Week, rendered thanks to the Martyr on this Saturday, and celebrated his commemoration with kollyva. These things took place in 362. Wherefore, the Church keeps this commemoration each year to the glory of God and the honour of the Martyr.^[1]

Typical Recipe for Kollyva 

KOLLYVA: Wheat boiled with sugar [and] blessed during memorial services for the departed. The Kollyva symbolizes the sweetness of the Kingdom of God. It also symbolizes the Resurrection because grain is dead, but grows when planted. ^[2]

2 pounds whole wheat

Water to cover

1 teaspoon salt

4 cups flour

1 cup white raisins

2 tablespoons cumin

2 tablespoons cinnamon

1/2 to 1 cup sugar

4 cups walnuts, finely chopped

1/4 cup parsley, chopped (optional)

1 pound confectioner's sugar

White Jordan almonds

Blanched almonds

Silver dragées

***

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 dragées. Usually a large cross made of silver dragées 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 dragées as desired.^[3]

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[1] Reading from Holy Transfiguration Monastery.

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[2] Selected Glossary of Orthodox Christian Terms, Compiled by The Rev. Fr. John W . Morris

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[3] The Art of Greek Cookery Based on the Grecian Gourmet by the Women of Saint Paul's Greek Orthodox Church of Hampstead, Long Island, New York