|Whole wheat||2 Pound|
|Walnuts||4 Cup (64 tbs), finely chopped|
|Water||1 Cup (16 tbs) (As Required)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Flour||4 Cup (64 tbs)|
|Confectioner sugar||1 Pound|
|White raisins||1 Cup (16 tbs)|
|White jordan almonds||1 Cup (16 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
Wash wheat with warm water.
Place in a saucepan, add water to cover generously and salt, and simmer until wheat is soft.
Drain in colander.
Spread on linen towel and allow wheat to dry thoroughly.
Put flour in a heavy skillet and cook over very low heat, stirring constantly, until golden.
Be careful not to scorch it.
Mix wheat with half the flour and add raisins, cumin, cinnamon, and sugar.
Place mixture on a tray, spreading evenly.
Spread chopped walnuts and parsley over mixture.
Then spread remaining flour evenly over entire tray.
Sift confectioners' sugar over top and carefully press sugar down firmly with waxed paper or spatula.
Decorate tray of kotyva with Jordan almonds, blanched almonds, and silver drag&es.
Usually a large cross made of silver dragees is placed in the center of the kolyva and the initials of the deceased are formed with white ahnonds on each side.
Further designs on border and corners are made with remaining ahnonds and dragtes as desired.