Kollyva, the Age-old Greek memorial sweet

Where I come from, a woman understands that she has reached a ‘certain age’ when her turn comes to prepare kollyva for departed relatives… Kollyva (or kollyvo) is a sugary pilaf made with wheat-berries, raisins, almonds, walnuts and pomegranate seeds; an absolutely delicious sweetmeat, fragrant with cinnamon and cloves.

 

See also the story and recipe of Ashure, the fruity version of the ancient sweet

Photo by PENNY DE LOS SANTOS

Kollyva is traditionally prepared to mark nine days, forty days, and one year from a beloved person’s death. In the old days, pious women would often make it for All Souls’ Day (the first Saturday of the forty days of Lent and the Saturday before Pentecost) as well as on important saints’ days.

 

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The closest of kin has the duty to prepare the grains and take a plate to the church or the cemetery to be blessed by a priest during a brief ceremony; then spoonfuls of this symbolic sweet are distributed among the parishioners as well as the relations and friends of the deceased, and the passers-by. (more…)

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The Fascinating, FENUGREEK Controversy

After reading Corby’s Maple Mystery — especially the last bit where fenugreek imparts the maple syrup flavor to ice cream– at last I understood why I hate maple syrup, one of the very few flavors I can’t stand; one other is fenugreek (!) which causes your body to reek if you eat lots of it. Basically known as one of the many curry components, fenugreek is a fascinating grain, not a spice but a legume, that contains important amounts of proteins and minerals that make it an essential additive for vegetarians.

fenugreek
Photo by zoyachubby

I was completely unfamiliar with the taste of fenugreek, which is difficult to find in Greece, although, ironically, its name in Latin means “Greek hay.” Ancients called it Tλις(telis) — a word since lost. In modern Greek it is called tsemeni, using its Turkishname. In Greek cooking fenugreek is the predominant spice used in the intensely flavored rub used in pastourma –the Greek and Middle Eastern version of pastrami. (more…)

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Our Glorious Artichoke Crop

Besides supplying us with their delicious edible buds, artichokes, if left to blossom, surprise you with their furry stunningly purple and huge flowers. First cousins to the ubiquitous Mediterranean thistle they look like medieval chevaliers, wrapped up in impenetrable green armor. Some artichokes have large spikes on the pointed edges of their leaves, but their sensitive hearts remain tender and vulnerable, juicy and crunchy.

Artichokes truly embody the essence of the Mediterranean: sentimental and sensual but at the same time hardy and a model of perseverance. They totally dry out in the summer, only to bud miraculously from the earth with the very first rains, their lush leaves emerging like artesian wells from the soil.

They grow very easily, or so you might be told.  Artichokes don’t need much water, Greeks will tell you, neither do they require extra care; they simply take root, never to leave your garden.  Unfortunately, not inour garden! We have been trying to grow them for years… (more…)

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In Genoa for the Pesto

Federico Ferro, a young pharmacist from Genoa’s Sestri Levante, is the proud winner of this year’s Campionato Mondiale del Pesto al Mortaio (World Championship of Mortar-beaten Pesto). READ MORE (at The Atlantic)

  Slide Show: In Genoa for the Pesto!

One hundred semi-finalists, winners of regional contests held throughout last year in many Italian cities, but also in other parts of the world –even in LA — met under the ornate roof of the magnificent central hall in the second floor of the Palazzo Ducale, in Genoa. (more…)

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Ten Hens and One Rooster

I had lots of weird pets when I was little, they’d never get me a dog, so I had to satisfy myself with various creepy creatures.  For a while I had a small tank of tiny eels that I caught at a river, together with a bunch of teeny frogs that had just grown legs, and loved to jump out of the tank.  I also had a bat for a few days, which was the main reason I bought my wife a stuffed bat from IKEA a couple of years ago.  But by far the largest pets I had were three chickens, and a little duck.  Unfortunately, these grew up fast, and we had to give them away. I mean, they were never pets really; they didn’t have fur or follow you around.  Pure frustration for a 12-year-old boy…

Ten Hens and One Rooster from Aglaia on Vimeo.

All this came back to me the other day, when our neighbors left for about a month and asked me to take care of their hens.  It wasn’t much trouble, plus we’d get the eggs –and you can’t imagine how six eggs a day can multiply… (more…)

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