This wheat, which is called AMMAH or RAHMEE in Arabic and KOLIVA in Greek, is offered in the Eastern Orthodox Christian Church in memory of a deceased loved one. It can be offered at 9 days, 40 days and for the 1 year Memorial Service. The wheat is blessed by the priest and then served to all attending the service. Unshelled whole wheat generally takes about 4 hours to cook. The following method shortens the actual cooking time by letting the wheat sit in the hot water.

• 4 lb unshelled whole wheat (wheat berries)*
• 2 lb walnuts, coarsely chopped
• 1 lb white raisins
• 1 1/4 cups sugar
• 3 Tbsp ground anise
• 2 Tbsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tsp ground cloves
• 1/4 lb Jordan (candied) almonds for decorating

Two Days Before the Memorial Service: Rinse wheat and place in a large pot. Add water to fill the pot. Use plenty of water. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Turn off heat and let it sit, covered, for 3 to 4 hours. Check the wheat. If it is tender and the kernels have opened up, it is done. If not, bring it to a boil again. Turn off heat and let it sit for another 2 to 3 hours. This method takes longer total time, but it eliminates the need to constantly add water as it evaporates and the need to stir frequently to prevent the wheat from sticking to the bottom of the pot. When the wheat is done, drain it into a large colander and rinse it well under cold running water. Place the colander in a large bowl, cover it with plastic wrap, and place in the refrigerator overnight. The day before the service, mix in the walnuts, raisins, spices and sugar. Churches have different customs for serving the Memorial Wheat. Some put it in small individual plastic cups or plastic bags, while others prepare one large platter to serve after the Memorial Service. In either case, prepare a small tray about 12 inches in diameter, which will be used during the actual Memorial Service. The top of the tray can be decorated around the edge with Jordan almonds and a cross in the middle. In some traditions a layer of zweiback crumbs is pressed on top and then the crumbs are covered with a thick layer of powdered sugar. The top is then decorated with the Jordan almonds. This should be done just before taking the wheat to church. *See Glossary of Ingredients page 167.