Kolifa – Memorial Wheat Offering (Κόλλυφα/Κόλλυβα)

Rinse the wheat under cold water, rubbing well, until the water runs clear. Soak in a large pot overnight.

Soak almonds in cold water and refrigerate overnight.

Peel and seed the pomegranates. Store seeds in the fridge in a bowl lined with kitchen paper.

Soak raisins and sultanas in cold water. Refrigerate overnight.

Boil wheat in a large pot for 30–45 minutes until expanded and tender. Five minutes before removing from heat, stir in 2 tbsp of the anise.

Drain well and spread on a clean tea towel to cool and dry completely.

Drain raisins and sultanas. Pat dry with kitchen paper and spread on a clean tea towel to dry fully.

Wash sesame seeds in cold water. Drain and spread on a clean tea towel to dry.

Peel almonds by splitting them in half with a small knife. Gently remove the skins, then place on a clean tea towel to dry.

Reserve some ingredients for decoration: about 1 cup sesame seeds, 1 cup pomegranate seeds, ½ cup raisins, and ½ the almonds.

In a large mixing bowl, combine the wheat, remaining sesame seeds, raisins, sultanas, pomegranate seeds, and almonds. Mix well.

If serving in a tray, spread the mixture evenly and smooth the surface with a sheet of baking paper.

Sprinkle the reserved sesame seeds over the top, flatten again with baking paper, then decorate with the reserved pomegranate, raisins, and almonds in your own design.

Store uncovered in the fridge until taken to church.