Name - Origin
A dish prepared with kollyva, honey and sesame seeds. After cooking the kollyva, they would remove most of them from the pot and would keep only a small amount, which they would continue to boil until the seeds had almost melted. They would then transfer them together with the broth onto a plate (a sort of soup). The mixture was garnished with enough honey (epsima or carob honey) and some sesame seeds. Pharmakidou XP (2003, p. 260)
Derived from the words kollyva + zomos (broth) Pharmakidou XP (2003, p. 260)
Functional and symbolic role
It was consumed just like rizogalo (rice pudding). Pharmakidou XP (2003, p. 260)
Additional information and bibliography
Pharmakidou XP (1983). Glossary of Xenophon P. Pharmakidou, [Materials for the compilation of the Historical Dictionary of the Cypriot Dialect, part B', ed. T. D. Kypri], Centre for Scientific Research, Nicosia, 2nd ed., 2003.
Stalo Lazarou
Traditional Recipes
Kollyfa - Kollyva
"... 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…