Kollyfa - Kollyva

Κόλλυβα. <br/> Πηγή: Στάλω Λαζάρου.

Κόλλυβα. Πηγή: Στάλω Λαζάρου.

Κόλλυβα. <br/> Πηγή: Στάλω Λαζάρου.

"... when the wheat is dry, we put it together with all the other ingredients in the paneri (nuts, pomegranate, raisins, sesame seeds and aniseed), mix them well and they are ready to take them to church." (Andreas Ioannou, Panagiota Ioannou, Kyperounda)

Name - Recipe
Cypriot name of dish
Κόλλυφα. Kóllyfa or Kóllyva.
Greek name - description

Κόλλυβα.

Ingredients

Version A' 
Wheat
Sesame seeds
Aniseed
Walnuts and almonds
Raisins
Pomegranates

Version B
1 kg of wheat
200 g walnuts
200 g almonds
200 g hazelnuts
200 g raisins
200 g sesame seeds
1 pomegranate
1 teaspoon of aniseed
 

Method

Version A 
Soak the wheat overnight in a bowl with water. In the morning, transfer to a pot, add water and boil it. When cooked, transfer it to a basket and sprinkle it several times with cold water. If foam has formed, put the wheat in a bowl with water (change 3 times) to remove it. Then spread it out on a piece of cloth to dry thoroughly. When it's dry, put it together with all the other ingredients (cinnamon, pomegranates, raisins, sesame seeds and aniseed) in a paneri, mix well and kollyfa are ready to take to church. (Andreas Ioannou, Panagiota Ioannou, Kyperounda)

Version B 
Soak the wheat overnight. On the following day, boil the wheat with water in a large pot. Rinse it and then drain it. Then put it on the tray or the paneri and add all the other ingredients, mix them and serve. On top we can decorate the kollyva as desired. ( Kourri and Lazarou 2007)

Cooking method

Boiling.

Nutritional Value and Importance in the Diet of Cypriots

When they had a celebration or a memorial service in the church, they would take kollyva together with zivania and wine to treat others.

Time period
19th to 21st c.
Βibliography

Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data.

Oral testimonies: Andreas Ioannou, Panagiota Ioannou, Kyperounda (see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).

Researcher / Recorder

Stalo Lazarou