Bittersweet Koliva

SERVES 8

Ingredients For Wheat Berries:
• 2 cups water
• 1 cup soft whole wheat berries, soaked overnight and drained

Ingredients Koliva:
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cumin
• Pinch of fine sea salt
• ½ cup coarsely chopped walnuts
• 1 tablespoon whole wheat flour
• ½ cup dark raisins
• 2 tablespoons silver dragées (optional)

Ingredients To Finish:
• 2 tablespoons toasted sesame seeds
• ¼ to ½ cup confectioners’ sugar
• ½ cup Jordan almonds, for garnish

Preparation:
1. To prepare the wheat berries, bring the water and the wheat berries to a boil in a medium saucepan. Decrease the heat to maintain a simmer, cover, and cook until the wheat berries are tender but still slightly chewy, 40 to 50 minutes. Drain in a sieve and allow to cool for 10 minutes.

2. Place a large dishcloth on a work surface. Spread the wheat berries across the middle section. Fold the sides over to cover the kernels and press lightly to remove any remaining moisture. Let sit for at least 1 hour to dry, and then transfer the wheat berries to a medium bowl.

3. To make the koliva, combine the cinnamon, cumin, and salt in a small bowl. Heat a heavy skillet, preferably castiron, over medium to medium-high heat for 1 to 2 minutes. Add the walnuts and toast them, stirring frequently, until fragrant, about 3 minutes. Transfer the walnuts to a plate.

4. Add the whole wheat flour to the hot skillet and cook, stirring, for 30 seconds. Add the wheat berries and cook, stirring, until the kernels turn dry, about 2 minutes. Add the walnuts, raisins, and combined spices; cook until the mixture becomes fragrant, about 1 minute. Remove the pan from the heat and transfer the mixture to a large bowl. Allow to cool for 1 hour, and then stir in the silver dragées.

5. When ready to serve, place a paper doily on a round decorative plate or a silver tray. Cut out a piece of waxed paper to cover the center of the doily and place it on top. Transfer the wheat berry mixture to the plate and pat into a mound with your hands.

6. To finish, sprinkle the mound with sesame seeds and sift a thick layer of confectioners’ sugar on top. Using the Jordan almonds, decorate it with a cross or with the initials of the deceased. Garnish the rim of the plate with the remaining Jordan almonds. To serve, spoon the mixture into small bowls.

This recipe was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" MARIA SPECK'