Thank you for your detailed recipe, it really helped me. I’ve seen many Greek recipes you’ve done together with your beautiful mum. May her memory be eternal. I’m sure she’s looking down and smiling and is very proud of you. I also prepare koliva for my parents who have both passed on. God bless💕 ✝️🙏
Yiassou Vicky! Thank you very much for the kind words. I am glad my little video could help, that is very nice to hear. May your parents' memory be eternal, as well. Thanks again....
Thank you for sharing your mothers wonderful technique, I am sure to use it and make it for my loved one. This will surely enable the me, the second generation aussie greek girl, to continue this, your mother's, great Greek tradition.
Yiassou Dina! Thank you very much for the kind words, and I hope you have to resort to this recipe VERY seldom, if you know what I mean.... however, as I said, it does make a lovely dessert... (grin) Thanks again and take care.... (I am not sure but I don't think I got the whole message... it cuts off after your...)
Thank you so much. This brought me back so many memories. Your mother was truly special and she instilled in you such goodness that you honour her so beautifully. I think I have mentioned in another video of yours I have watched that my grandmother was from Cyprus. She came to the UK with her family when they were all teenagers. Many years after my grandfather died she faithfully did what so many of the black-clothed widows did and made Kolyva. I was just a boy, and we lived on a large housing estate. By chance, she was moved to our estate six months after we moved there. We had lived in her house before then, so it was great to have her back close to us and we could see her flat from where ours was in a different block and closer to ground level. For many years living on the estate, at the time each year to make Kolyva, she would look for me out her window and spot me. She would call out “Demetrakis come help me” and wave her hand beckoning me just to make sure I understood she wanted me to come to her. Of course I knew what was coming, and with a heavy heart I dutifully went up to her flat, ready to sacrifice my whole evening. I would be hours picking through the wheat. Sometimes it was lentils or beans for a stew or a soup. So it wasn’t just for preparing once a year for the church service, which she also expected me to go with her. I would do it, gladly, in a heartbeat today, just to be able to hear her voice and her stories. On the morning for church I would go up to her flat. She was all dressed up in her best mourning attire, with a patent black handbag and shoes to match. She would walk with me, literally hanging off my left arm like a sack of potatoes. She didn’t realise she was quite heavy for me to support her walking. Back then I wasn’t so amused, but I see the funny side now, She died shortly before my first child was born a little over 30 years ago. She had a real strength and it was sad to see her final years of illness following a very bad stroke. Bless you and bless all the mothers for their sacrifices in looking after their family. XX Sorry for the long comment, I hope you don't mind.
Of course I don't mind... it was a LOVELY story and memory from your childhood... just as I remember mom making this and taking it to church... with my yiayia... dressed in her best coat that always smelled of mothballs (a smell I still adore today)...and of course, a candy for me in there, too... hehehehe... I remember getting the small brown paper sacks even back then... and eating it on the car ride home etc... I can just picture you bent over the pile of wheat or lentils or whatever, and helping her by picking through it...a task much more suited to younger eyes... let me tell you... at 58... it isn't as easy as it used to be.. haha Thank you again for the comment... it is very much appreciated!!
I’m sorry you lost your mum John. My Greek mum died 3 years ago on April 3rd and I haven’t been the same since. This is a wonderful way to keep your mum’s memory alive and share her knowledge with the world!
Hello, I live in Portugal. This channel is great and the recipes are wonderful. Your mum must have been an amazing cook. All food made with love is the best ☺️
Thank you! This was an amazing tutorial. I used your recipe for my Father’s one year memorial. It came out perfect. This was my first time making Kolyva. May your mom’s memory be eternal.
Yiassou Sofia! I am so very glad I could help by passing on mom's recipe/method for this. It is a dying skill/craft etc. So many of the folks where I live just order them from bakeries and such, and they charge an arm and a leg. I was told that they are charging around $400 for a funeral size platter which is ridiculous if you ask me. I hope more people can use my tutorial to make this for their loved ones. Thank you again for the kind words and the well wishes. May your father's memory be eternal! Take care and thank you again!! 🥰
Thanks for your very informative video, your Mum would be very proud. I have watched and re-watched your technique and am ready to make my mother-in-law's 40 day koliva this Sunday.
Dear Maria, my condolences on your loss. May her memory remain eternal. Thank you for the very kind words and I wish you 'kali epitixia' with your koliva/sperna. Thank you again...
Wow, so intricate. It's great that your mom taught this to you, although I am sure it is bitter-sweet since you will be tasked with making it at one of the saddest days of your life. She would be proud. Thanks for sharing the history and technique. Sandee
Hi again…. Yes, it can be intricate, or they can be left rather plain… just a cross made of Jordan almonds and initials of the deceased etc… but mom appreciated beautiful and intricate things like lace and embroidery and glitz… hehehehe… so had to do her proud. Yes, it was extremely bitter-sweet…. You are very welcome…. John
May I ask what part of Greece your mom was from? My dad was from Chios and tonight I am preparing koliva for his 40 day memorial. Thank you for an excellent presentation.
Hello Christina. May his memory be eternal. My condolences. My mom was from a small farming village near Olympia... or Pirgos tis Elias is what she would always say. It is called Vrina... Thank you for the kind words and I hope the video helps...
Thank you for keeping traditions. I am not greek and not orthodox. But it is very interesting. I love to learn about other cultures. Bless you and your mama!
Thank you for the kind words.. I am Greek, but not orthodox, at least not any longer. hehe But yes, the traditions are strong, and some are quite interesting. I, too, love to learn about other cultures... always have been interested in how other people do things. Again, thank you for the kind words. :)
Thank you for posting this. And thank you for sharing your mother’s recipe - may her memory be eternal. I plan to make it for my mother’s 40 day memorial. Just wanted to know- how many cups does 2lbs of wheat berries come to?
Hi there.... my condolences... may her memory be eternal. As to your question... I am not actually sure. If you follow the recipe amounts, it makes quite a lot. The platter I used is about 20" by 14" or so... and it was enough to fill it and mound up nicely. I would estimate at least 16 cups...but that is a very rough estimate.... sorry I cannot be more precise... but I've never thought to measure how much it makes. It fills a large stainless steel bowl, or pretty close to full... maybe an inch or so below the rim.... I hope that gives you an idea of how much it makes. If you are like me and enjoy it for just eating, as opposed to the religious reason, I would boil up 3 lbs of the wheat and if you don't use it all for the platter/bowl you are taking to the church, you can freeze the rest (without the icing sugar). It freezes well. You take out a portion, allow it to thaw, and stir in some icing sugar to taste. Let it sit so the sugar dissolves and mix before eating. Or if you have family that also likes it, like mine, I just put it in bowls, and do a quick sesame seed and icing sugar coating before wrapping in plastic wrap and delivering. If it has the sugar added, it can start to ferment so best eaten just after mixing. Again, my condolences and I hope it turns out well. Remember to cook the wheat enough that it is tender, as it can firm up when cooled which is unpleasant to eat. Cook it so it is soft, not al dente... but not falling apart...you don't want mush, either. Thank you again for the kind words!!
@@user-jh5ll3ex4f if I recall correctly, I think I did the same and it was ok... do not cover it with plastic wrap as we don't want it to get damp and the filling does have moisture in it, which is why we use the ground sesame seeds as a barrier between the icing sugar and the rest of the filling...
This is so beautiful. 🙏 I will follow your recipe and will make this next week. I made one for the first time a few months ago. Didn’t look so good; but was told tasted good. I added almond flour before the icing sugar (for the other recipe I followed).
Thank you for the compliment. The toasted sesame seeds will give it a MUCH better flavour than almonds, I think...unless you toasted the almonds... but mom's includes the toasted almonds as well, so you get both flavours... some use bread crumbs which I don't think would add any real flavour and I LOVE sesame seeds... hahaha... Good luck!!
@@MomsGreekKitchen making this! I boiled the wheat berries last night. Turned out good. Thank you. Now I’m going to get the ingredients together. I have ground Anise (LOVE) this! With cloves and cinnamon. Also, I was thinking of making it all tonight and store in fridge for tomorrow morning? Comment? Or should I do all this in the morning…. 🙏
@@-Joann Hi again J Dama... I am so glad you are trying it. If I remember correctly, I had mine in the fridge overnight for mom's funeral... and it came across nicely... but do not cover with anything so it does not sweat....
Hi JerseyHornet.... thanks for the comment. Yes, I have used greaseproof paper but I find it makes hard creases which then give lines/wrinkles on the icing sugar... that is why I prefer the softer paper towels and use the backside to eliminate any patterning... but others may find the greaseproof paper idea a good suggestion.... Thanks again for watching the video and commenting... much appreciated!! :)
Hi NCGirk9ify... thank you for the comment. You do not need to soak the wheat berries.. Once you have picked through them for foreign bits, you rinse it well under lots of water to clean off any dust or starch etc., and then you boil them until they are tender. The batch you saw me make here took about 2 hours and 30 mins if I remember correctly. Basically, cook the berries as you do pasta... after the first hour or so, start tasting one or two here and there until they are tender all the way through and not hard, like half-cooked rice. Cook them until they are just a little bit more cooked than al dente... tender but not mushy... and then proceed with the rest of the process. The berries will firm up when they are cooled, so don't quit cooking them at al dente as they will be too chewy/firm when cooled. I hope you do not have to make this very often....if you catch my meaning...
@@MomsGreekKitchen you’re mom did such a good job of raising you! Thank you for replying. One more question: Did you dry the berries on a sheet after boiling and then place them in the refrigerator? I think drying the wheat will be the hardest part for me. Again, thank you so much for all of this great info! ❤️ 🇬🇷
@@NCGirl9ify Thanks you again for the kind words. Yes, I spread out the cooked, rinsed, and cooled wheat on a tablecloth, made a single layer, and then covered them and allowed them to dry overnight.... you can refrigerate them, but this is usually made the day before the funeral or soul Saturdays. You do not want to leave it too long in case the wheat starts to get mold or starts to ferment... If you are making it as a dessert, then of course you can do whatever you like with it.. do not mix the sugar in until just before serving... so it doesn't ferment/go sour.
Καλή χρονιά και σε σένα. Χρόνια πολλά. Δεν ξέρω σε τι ακριβώς αναφέρεσαι. Πέρασα γρήγορα το βίντεο και τα μόνα πράγματα που είναι λευκά και θα μπορούσαν να μοιάζουν με ρύζι είναι τα ψιλοκομμένα αμύγδαλα στο μείγμα ή η ζάχαρη άχνη από πάνω. Εάν δεν μιλάτε για αυτό, θα μπορούσατε να με ενημερώσετε για το πού βρίσκεται στο βίντεο που βλέπετε αυτό το «ρύζι»; Ευχαριστώ για το σχόλιο και τις ευχές για το νέο έτος. :)
Hi Penny! Thanks for the kind words. I have only ever had the Greek version.... how are other versions different? Mom's version is the best I have had... many other ones I have seen use bread crumbs/rusks instead of the toasted sesame seeds so obviously do not have that flavour... her's was so flavourful and full of goodness.. I hope you try it!! Thanks again!! I hope you don't need it for what it is meant for, for a long long long time. :)
@@MomsGreekKitchen they are more wet not dry, Serbian ones are cooked then ground up no parsley or pomegranite seeds, just like a vanilla sugar flavour, not as tasty as the Greek one.
@@pennypetrovic3682 Thank you for the information....so it sounds more like a halvah/pudding/oatmeal like substance? So just the wheat, sugar, and vanilla maybe? I'll look it up... now that I know what I am looking for... hehehehe... Thanks again.!! Happy Holidays to you and yours!! :)
Hi again... sorry, I didn't get this notification.... I just noticed it when I came to do some work on the channel.... No, no flour... the only 'flour' I can think of is in the breadcrumbs or rusk some versions use, instead of where mom would use sesame seed... however, those would NOT taste as good as mom's version since much of the flavour comes from the toasted sesame seeds... :) Sorry again for the late reply...
Unsere Vermieter in Istanbul waren Griechen, sie haben uns immer davon gebracht. Für mich eine große Kindheitserinnerung. Habe immer gedacht es heisst kollema 😅 und habe nach dem Rezept gesucht umso mehr freue ich mich daß ich zufällig darauf gestoßen bin, natürlich kanal sofort aboniert😊😊😊 tausend Dank ❤
Guten tag Rainer! Wie gehts?? (sorry, that is about the extent of what I remember from my German in high-school many many many years ago!!) I am very happy you found the recipe and thank you VERY much for the sub. My mom always called it sperna and only learned the name kolyva when I was researching it for the meaning and significance of this preparation in religious practice. I hope you try it. Let me know what you think and how it matches the one you had in the past. Danke und auf wiederhören?? ( do we say that if we aren't face to face, I know we do it over the phone)
---Πολλά λές. Μας κουρασε --You talk too much. We are tired Dear ΜΑΡΙΑ ΠΑΛΑΣΙΔΟΥ, Why thank you for the kind and polite words. It really encourages one to do their utmost in providing these videos, for free (I’m not even monetized so my audience does not have to be annoyed by ads). I make my videos mostly for the non-Greek who may have never even heard of this preparation or what it is used for. Or for Greeks who may be new in the kitchen or live in the diaspora, not the accomplished Greek cook. Instead of thanking somebody for going out of their way to help educate in something that is NOT common outside of the Orthodox worldview to viewers who may never have heard of this or why it is used etc., but to only have a self-centered and myopic view that everything is about YOU, you attack someone for their efforts. I guess ektimisi (appreciation) and eugenia (politeness) and unknown to you…. Have a good day…..
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Thank you for your detailed recipe, it really helped me. I’ve seen many Greek recipes you’ve done together with your beautiful mum. May her memory be eternal. I’m sure she’s looking down and smiling and is very proud of you. I also prepare koliva for my parents who have both passed on. God bless💕 ✝️🙏
Yiassou Vicky! Thank you very much for the kind words. I am glad my little video could help, that is very nice to hear.
May your parents' memory be eternal, as well.
Thanks again....
Thank you for sharing your mothers wonderful technique, I am sure to use it and make it for my loved one. This will surely enable the me, the second generation aussie greek girl, to continue this, your mother's, great Greek tradition.
Yiassou Dina! Thank you very much for the kind words, and I hope you have to resort to this recipe VERY seldom, if you know what I mean.... however, as I said, it does make a lovely dessert... (grin)
Thanks again and take care.... (I am not sure but I don't think I got the whole message... it cuts off after your...)
Thank you so much. This brought me back so many memories. Your mother was truly special and she instilled in you such goodness that you honour her so beautifully. I think I have mentioned in another video of yours I have watched that my grandmother was from Cyprus. She came to the UK with her family when they were all teenagers. Many years after my grandfather died she faithfully did what so many of the black-clothed widows did and made Kolyva. I was just a boy, and we lived on a large housing estate. By chance, she was moved to our estate six months after we moved there. We had lived in her house before then, so it was great to have her back close to us and we could see her flat from where ours was in a different block and closer to ground level. For many years living on the estate, at the time each year to make Kolyva, she would look for me out her window and spot me. She would call out “Demetrakis come help me” and wave her hand beckoning me just to make sure I understood she wanted me to come to her. Of course I knew what was coming, and with a heavy heart I dutifully went up to her flat, ready to sacrifice my whole evening. I would be hours picking through the wheat. Sometimes it was lentils or beans for a stew or a soup. So it wasn’t just for preparing once a year for the church service, which she also expected me to go with her. I would do it, gladly, in a heartbeat today, just to be able to hear her voice and her stories. On the morning for church I would go up to her flat. She was all dressed up in her best mourning attire, with a patent black handbag and shoes to match. She would walk with me, literally hanging off my left arm like a sack of potatoes. She didn’t realise she was quite heavy for me to support her walking. Back then I wasn’t so amused, but I see the funny side now, She died shortly before my first child was born a little over 30 years ago. She had a real strength and it was sad to see her final years of illness following a very bad stroke. Bless you and bless all the mothers for their sacrifices in looking after their family. XX
Sorry for the long comment, I hope you don't mind.
Of course I don't mind... it was a LOVELY story and memory from your childhood... just as I remember mom making this and taking it to church... with my yiayia... dressed in her best coat that always smelled of mothballs (a smell I still adore today)...and of course, a candy for me in there, too... hehehehe... I remember getting the small brown paper sacks even back then... and eating it on the car ride home etc...
I can just picture you bent over the pile of wheat or lentils or whatever, and helping her by picking through it...a task much more suited to younger eyes... let me tell you... at 58... it isn't as easy as it used to be.. haha
Thank you again for the comment... it is very much appreciated!!
I’m sorry you lost your mum John. My Greek mum died 3 years ago on April 3rd and I haven’t been the same since. This is a wonderful way to keep your mum’s memory alive and share her knowledge with the world!
My condolences/silipitiria Maria.... :( May her memory remain eternal.
Thank you for the kind words....
Thank you for sharing your mommy’s traditional recipe.❤
Thank you for the very kind words!!
Hello, I live in Portugal. This channel is great and the recipes are wonderful. Your mum must have been an amazing cook. All food made with love is the best ☺️
Hi Ariadne... Thank you VERY much for the kind words!! I hope you enjoy the recipes as much as my family does.
Thank you again!! :)
Thank you! This was an amazing tutorial. I used your recipe for my Father’s one year memorial. It came out perfect. This was my first time making Kolyva. May your mom’s memory be eternal.
Yiassou Sofia! I am so very glad I could help by passing on mom's recipe/method for this. It is a dying skill/craft etc. So many of the folks where I live just order them from bakeries and such, and they charge an arm and a leg. I was told that they are charging around $400 for a funeral size platter which is ridiculous if you ask me. I hope more people can use my tutorial to make this for their loved ones. Thank you again for the kind words and the well wishes. May your father's memory be eternal! Take care and thank you again!! 🥰
Thank you so much for showing how to make koliva from beginning to end. Best video that I have found. Very helpful! ❤
Hi Paula. I am very glad you found the video helpful. I hope you NEVER have to make it for the reason it was created!! 🤞
Thanks for your very informative video, your Mum would be very proud. I have watched and re-watched your technique and am ready to make my mother-in-law's 40 day koliva this Sunday.
Dear Maria, my condolences on your loss. May her memory remain eternal.
Thank you for the very kind words and I wish you 'kali epitixia' with your koliva/sperna.
Thank you again...
Wow, so intricate. It's great that your mom taught this to you, although I am sure it is bitter-sweet since you will be tasked with making it at one of the saddest days of your life. She would be proud. Thanks for sharing the history and technique. Sandee
Hi again…. Yes, it can be intricate, or they can be left rather plain… just a cross made of Jordan almonds and initials of the deceased etc… but mom appreciated beautiful and intricate things like lace and embroidery and glitz… hehehehe… so had to do her proud. Yes, it was extremely bitter-sweet….
You are very welcome….
John
May I ask what part of Greece your mom was from? My dad was from Chios and tonight I am preparing koliva for his 40 day memorial. Thank you for an excellent presentation.
Hello Christina. May his memory be eternal. My condolences.
My mom was from a small farming village near Olympia... or Pirgos tis Elias is what she would always say. It is called Vrina...
Thank you for the kind words and I hope the video helps...
Thank you for this very informative video. Can’t tell you how much it is appreciated ❤
Hi Elaine. You are very welcome... and I HOPE you never have to use it for its intended purpose, if you know what I mean? 💝🤞🤞🤞
Thank you for keeping traditions. I am not greek and not orthodox. But it is very interesting. I love to learn about other cultures. Bless you and your mama!
Thank you for the kind words.. I am Greek, but not orthodox, at least not any longer. hehe But yes, the traditions are strong, and some are quite interesting. I, too, love to learn about other cultures... always have been interested in how other people do things.
Again, thank you for the kind words. :)
Thank you for posting this. And thank you for sharing your mother’s recipe - may her memory be eternal. I plan to make it for my mother’s 40 day memorial. Just wanted to know- how many cups does 2lbs of wheat berries come to?
Hi there.... my condolences... may her memory be eternal.
As to your question... I am not actually sure. If you follow the recipe amounts, it makes quite a lot. The platter I used is about 20" by 14" or so... and it was enough to fill it and mound up nicely. I would estimate at least 16 cups...but that is a very rough estimate.... sorry I cannot be more precise... but I've never thought to measure how much it makes. It fills a large stainless steel bowl, or pretty close to full... maybe an inch or so below the rim.... I hope that gives you an idea of how much it makes.
If you are like me and enjoy it for just eating, as opposed to the religious reason, I would boil up 3 lbs of the wheat and if you don't use it all for the platter/bowl you are taking to the church, you can freeze the rest (without the icing sugar). It freezes well. You take out a portion, allow it to thaw, and stir in some icing sugar to taste. Let it sit so the sugar dissolves and mix before eating. Or if you have family that also likes it, like mine, I just put it in bowls, and do a quick sesame seed and icing sugar coating before wrapping in plastic wrap and delivering. If it has the sugar added, it can start to ferment so best eaten just after mixing.
Again, my condolences and I hope it turns out well. Remember to cook the wheat enough that it is tender, as it can firm up when cooled which is unpleasant to eat. Cook it so it is soft, not al dente... but not falling apart...you don't want mush, either.
Thank you again for the kind words!!
Thank you ! I want to decorate it the day before- can i refrigerate it with the powdered sugar on top?
@@user-jh5ll3ex4f if I recall correctly, I think I did the same and it was ok... do not cover it with plastic wrap as we don't want it to get damp and the filling does have moisture in it, which is why we use the ground sesame seeds as a barrier between the icing sugar and the rest of the filling...
Thank you ❤
This is so beautiful. 🙏
I will follow your recipe and will make this next week. I made one for the first time a few months ago. Didn’t look so good; but was told tasted good. I added almond flour before the icing sugar (for the other recipe I followed).
Thank you for the compliment. The toasted sesame seeds will give it a MUCH better flavour than almonds, I think...unless you toasted the almonds... but mom's includes the toasted almonds as well, so you get both flavours... some use bread crumbs which I don't think would add any real flavour and I LOVE sesame seeds... hahaha...
Good luck!!
@@MomsGreekKitchen making this! I boiled the wheat berries last night. Turned out good. Thank you. Now I’m going to get the ingredients together. I have ground Anise (LOVE) this! With cloves and cinnamon. Also, I was thinking of making it all tonight and store in fridge for tomorrow morning? Comment? Or should I do all this in the morning…. 🙏
@@-Joann Hi again J Dama... I am so glad you are trying it.
If I remember correctly, I had mine in the fridge overnight for mom's funeral... and it came across nicely... but do not cover with anything so it does not sweat....
@@MomsGreekKitchen 🙏
Very nice. Have you tried using greaseproof paper instead of kitchen paper? It doesn’t have a pattern.
Hi JerseyHornet.... thanks for the comment. Yes, I have used greaseproof paper but I find it makes hard creases which then give lines/wrinkles on the icing sugar... that is why I prefer the softer paper towels and use the backside to eliminate any patterning... but others may find the greaseproof paper idea a good suggestion....
Thanks again for watching the video and commenting... much appreciated!! :)
This is great info! Thank you! How long did you soak and cook the wheat berries?
Hi NCGirk9ify... thank you for the comment. You do not need to soak the wheat berries.. Once you have picked through them for foreign bits, you rinse it well under lots of water to clean off any dust or starch etc., and then you boil them until they are tender. The batch you saw me make here took about 2 hours and 30 mins if I remember correctly. Basically, cook the berries as you do pasta... after the first hour or so, start tasting one or two here and there until they are tender all the way through and not hard, like half-cooked rice. Cook them until they are just a little bit more cooked than al dente... tender but not mushy... and then proceed with the rest of the process. The berries will firm up when they are cooled, so don't quit cooking them at al dente as they will be too chewy/firm when cooled.
I hope you do not have to make this very often....if you catch my meaning...
@@MomsGreekKitchen you’re mom did such a good job of raising you! Thank you for replying. One more question: Did you dry the berries on a sheet after boiling and then place them in the refrigerator? I think drying the wheat will be the hardest part for me. Again, thank you so much for all of this great info! ❤️ 🇬🇷
@@NCGirl9ify Thanks you again for the kind words. Yes, I spread out the cooked, rinsed, and cooled wheat on a tablecloth, made a single layer, and then covered them and allowed them to dry overnight.... you can refrigerate them, but this is usually made the day before the funeral or soul Saturdays. You do not want to leave it too long in case the wheat starts to get mold or starts to ferment...
If you are making it as a dessert, then of course you can do whatever you like with it.. do not mix the sugar in until just before serving... so it doesn't ferment/go sour.
Thank you so much 🙏
You are very welcome!! My condolences, if you were searching this video out for its intended purpose. Silipiteria.
Καλη χρονια ,χρονια πολλα !!
Ερώτηση...αυτο το άσπρο που μοιάζει με ρύζι τι ειναι ?? ❤
Καλή χρονιά και σε σένα. Χρόνια πολλά.
Δεν ξέρω σε τι ακριβώς αναφέρεσαι. Πέρασα γρήγορα το βίντεο και τα μόνα πράγματα που είναι λευκά και θα μπορούσαν να μοιάζουν με ρύζι είναι τα ψιλοκομμένα αμύγδαλα στο μείγμα ή η ζάχαρη άχνη από πάνω.
Εάν δεν μιλάτε για αυτό, θα μπορούσατε να με ενημερώσετε για το πού βρίσκεται στο βίντεο που βλέπετε αυτό το «ρύζι»;
Ευχαριστώ για το σχόλιο και τις ευχές για το νέο έτος. :)
i love Koliva and the Greek version is my favourite, thanks
Hi Penny! Thanks for the kind words. I have only ever had the Greek version.... how are other versions different? Mom's version is the best I have had... many other ones I have seen use bread crumbs/rusks instead of the toasted sesame seeds so obviously do not have that flavour... her's was so flavourful and full of goodness.. I hope you try it!!
Thanks again!! I hope you don't need it for what it is meant for, for a long long long time. :)
@@MomsGreekKitchen they are more wet not dry, Serbian ones are cooked then ground up no parsley or pomegranite seeds, just like a vanilla sugar flavour, not as tasty as the Greek one.
@@pennypetrovic3682 Thank you for the information....so it sounds more like a halvah/pudding/oatmeal like substance? So just the wheat, sugar, and vanilla maybe? I'll look it up... now that I know what I am looking for... hehehehe...
Thanks again.!! Happy Holidays to you and yours!! :)
Thank you for this.
Hi Kathy... thank you very much for the comment... and I hope you NEVER have to make this... if you get my meaning? Thx again!!!
💜🙏
So, no flour? Interesting. Thank you!!
Hi again... sorry, I didn't get this notification.... I just noticed it when I came to do some work on the channel....
No, no flour... the only 'flour' I can think of is in the breadcrumbs or rusk some versions use, instead of where mom would use sesame seed... however, those would NOT taste as good as mom's version since much of the flavour comes from the toasted sesame seeds... :)
Sorry again for the late reply...
Unsere Vermieter in Istanbul waren Griechen, sie haben uns immer davon gebracht. Für mich eine große Kindheitserinnerung. Habe immer gedacht es heisst kollema 😅 und habe nach dem Rezept gesucht umso mehr freue ich mich daß ich zufällig darauf gestoßen bin, natürlich kanal sofort aboniert😊😊😊 tausend Dank ❤
Guten tag Rainer! Wie gehts?? (sorry, that is about the extent of what I remember from my German in high-school many many many years ago!!)
I am very happy you found the recipe and thank you VERY much for the sub. My mom always called it sperna and only learned the name kolyva when I was researching it for the meaning and significance of this preparation in religious practice.
I hope you try it. Let me know what you think and how it matches the one you had in the past.
Danke und auf wiederhören?? ( do we say that if we aren't face to face, I know we do it over the phone)
May her soul be eternal.
*🎉😮
Hi Mary! Thank you for the comment. :)
Πολλά λές. Μας κουρασε
---Πολλά λές. Μας κουρασε
--You talk too much. We are tired
Dear
ΜΑΡΙΑ ΠΑΛΑΣΙΔΟΥ,
Why thank you for the kind and polite words. It really encourages one to do their utmost in providing these videos, for free (I’m not even monetized so my audience does not have to be annoyed by ads).
I make my videos mostly for the non-Greek who may have never even heard of this preparation or what it is used for. Or for Greeks who may be new in the kitchen or live in the diaspora, not the accomplished Greek cook.
Instead of thanking somebody for going out of their way to help educate in something that is NOT common outside of the Orthodox worldview to viewers who may never have heard of this or why it is used etc., but to only have a self-centered and myopic view that everything is about YOU, you attack someone for their efforts.
I guess ektimisi (appreciation) and eugenia (politeness) and unknown to you….
Have a good day…..