Wheat of the Afon variety is distinguished by its high quality and is used to prepare the traditional kolivo—a special dish prepared on the holy Mount Athos. To prepare kolivo from this wheat, the grains are pre-soaked overnight in water, allowing them to swell and soften. It is important to prepare kolivo immediately on the day of the holiday, as the wheat quickly dries out and loses its tenderness, becoming hard.
In addition to wheat grains, kolivo includes various nuts—wild, hazelnuts, and almonds—as well as raisins and coconut flakes. To impart a special flavor and aroma, ground cinnamon and sugar powder or granulated sugar are added to taste. Additionally, the recipe includes wheat breadcrumbs, which are pre-ground into crumbs together with the nuts and raisins, giving the dish a unique texture and richness.
Thus, Afon wheat serves as the basis for creating a delicious and visually appealing kolivo, prized for its traditional character and rich flavor. Proper preparation and combination of ingredients allow preserving the authenticity of the dish and highlighting its monastic spirit.
