Wheatberry was a common grain used in cooking in Ancient Europe. Wheatberry is a whole wheat kernel. While it does not contain the wheat husk, it retains the bran, germ, and endosperm on the grain. This grain might not be widely used today, however, it was a common grain used in ancient Europe. This together with other ancient grains such as millets, polenta, buckwheat, and couscous
Koliva is a memorial dish cooked in Europe, by members of the orthodox Christian faith.
Koliva – Wheatberry sweet dish
Koliva – wheatberry dish
Ingredients
- 2 cup Water
- 1 cup Whole wheatberries
- 1 tbsp Whole wheat flour
- 1/2 cup dark raisins
- 2 tbsp silver dragées
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamom
- 1 pinch fine sea salt
- 1/2 tsp cumin
- 2 tbsp toasted sesame seeds
- 1/2 cup confectioners's sugar
- 1/2 cup Jordan almonds
Instructions
- Soak wheat berries overnight so they become soft
- Boil wheatberries in a sauce pan. Cook until wheatberries are tender under medium heat for about an hour.
- Drain cooked wheatberries and cool in a separate container
- After wheatberries have cooled, dry them off gently over a clean dishcloth or kitchen towel. Transfer to a bowl after they are sufficiently demoisturized.
- In another bowl, mix cinnaomon, cumin, salt
- Heat a heavy bottomed pan or skillet on medium heat.
- Toast almonds on this skillet and transfer to another container
- Next add wheat flour to the skillet and move constantly with a spoon. The flour should not be allowed to char and settle burnt at the bottom of the skillet.
- Next add wheatberries and move them around ont he skillet until they are sufficienlty dry
- Next to this skillet add walnuts, raisins, spices
- Transfer contents of the skillet to another bowl to cook
- Add silver dragées. This is optional
- When wheatberries have cooled enough, make a mould of your hands and place the wheatberry mound into a decorative container.
- Sprinkle toasted sesame seeds, sugar.
- Jordan almonds are usually used to design a cross on the dish.
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