Koliva is the traditionally a boiled wheat dish made in remembrance of the dead in Greece and throughout the Greek diaspora. In such cases, all the grains, nuts and fruits are put in large serving plates and then covered firstly with chickpea flour and then with icing sugar which is compressed in a way so that it forms a smooth white surface, however, my Koliva or wheat berry recipe can be enjoyed either as a breakfast or snack and is full of yummy goodness!

So, here’s my Koliva recipe (just like your mum used to make!!) using hard wheat. You can follow along with the video below or scroll down a little for the full recipe instructions.


Course: Breakfast, Snack
Cuisine: Greek
Keyword: Greek diaspora, hard wheat, koliva


  • 500 g Olympian Hard Wheat
  • 200 g Walnuts
  • 200 g Grated Walnuts
  • 200 g Almonds, blanched
  • 1 Pomegranate (optional)
  • 250 g Sultanas
  • 2 tbsp Ground Cinnamon


  • In a bowl, add the hard wheat, cover with cold water and soak overnight.
  • The following day, drain, transfer to a pot and cover with cold water.
  • Boil over medium heat for about 60 minutes, until the wheat softens.
  • When ready, drain.
  • Spread a large, clean towel on a working surface and spread the wheat over it. Cover with another towel and let it dry overnight.  It should have no moisture at all. 
  • Coarsely chop the walnuts.  
  • Coarsely chop the almonds.
  • Finely grind the other walnuts in a blender.
  • If you’re using pomegranate, cut in half, remove the white membrane and remove the seeds.
  • In a large bowl, add all of the toasted ingredients, the pomegranate seeds and the remaining ingredients.
  • Mix well with a wooden spoon and serve.