Greek-Style Kollyva

Kollyva is a basic part of Orthodox Christian life in much of Eastern Europe and parts of the Middle East. Although predating Orthodox Christianity, kollyva today is made in memory of the dead and blessed during memorial services in line with the Lord's saying that "unless a grain of wheat falls into the ground and dies, it remains alone; but if it dies, it produces much grain" (John 12:24). Although kollyva can be made with rice or other grains, wheat is traditionally used in making it because of the Gospel passage.

Kollyva for the Anniversary of the Rwandan Genocide

In most Orthodox countries kollyva is offered on certain days - St. Demetrius' Saturday, the Soul Saturdays during Lent, and the Day of Rejoicing among them - as well as for funerals and memorials. There are many ways to make kollyva, but the recipe here follows Greek practice in a general way, albeit with modifications I've made over the years since I started making kollyva.

Feel free to follow the recipe or to modify it to suit your tastes - there's no right way to make kollyva, as long as it tastes good ;-)! Over the years I've had everything from kollyva with Jordan almonds to kollyva with candy corn, so be as adventurous as you like. (There may well be as many ways to make kollyva as there are people making it!) If you are making kollyva in memory of a dead loved one or dead loved ones, then while you are preparing it pray as much as you are able for the people you want remembered later in church. God grant them (and all of us) to partake in His heavenly kingdom!