What is that food they serve at Greek Funerals after the service? How do you mak

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is that food they serve at Greek Funerals after the service? How do you mak-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is that food they serve at Greek Funerals after the service? How do you mak),it will help you,my kids.

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It's packaged like popcorn in a bag. It's sweet.

Answers:
Kolyva - History behind this custom is rooted in Greek Mythology.

The story goes that Persephone (goddess of spring), the daughter of Demeter (goddess of wheat and the harvest), is kidnapped by Hades and taken to the underworld where he rules. Demeter is so sad that she doesn't allow the plants to grow. When the world is threatened by famine, Zeus relents and allows Persephone to return to Demeter as long as she has not eaten anything from the underworld. Hades is upset, so he tricks Persephone and gives her a pomegranate for her walk back home. She eats some of the seeds, and because of that must return to Hades for a portion of the year. During this time, Demeter allows nothing to grow (winter), and when Persephone comes back, the world gets Spring. Greeks remember their deceased with the pomegranate given by Hades and the wheat berries Demeter gave the world.

Recipe -
4 cups (about 1/2 lb.) wheat berries
salt
1/2 cup sesame seeds
1 tsp anise seeds
1 1/2 cups (6 oz.) walnuts, coarsely chopped
1 1/2 cups (6 oz.) slivered blanched almonds
1 1/2 cups golden raisins
1 tsp. ground cinnamon
seeds from 1 large pomegranate*
3 cups confectioner's sugar
2 cups whole blanched almonds for decorating
silver dragees**


1. Rinse the wheat berries and place them in a large saucepan. Add enough water to cover by two inches, along with a few pinches of salt. Bring to a boil over medium heat and cook until the berries are tender and beginning to split but not mushy, about 1 hour and 45 min. (add more water to the pot when the liquid reduces to the level that the wheat no longer floats, and stir from time to time so the berries don't stick to the bottom) Drain and set aside in the strainer to cool and dry for at least an hour and up to several hours.

2. Place the cooled wheat berries in a large mixing bowl. Add the sesame and anise seeds, walnuts, slivered almonds, raisins, cinnamon, and the pomegranate seeds. Sift in 1 cup of the confectioner's sugar and toss it all together.

3. Transfer the mixture to a large platter or tray. Sift the remaining sugar over the top to coat it thickly, almost like a frosting. Decorate the top with almonds and the dragees.

4. To serve, present the platter of decorated kolyva. Then just before eating, mix it all together.

* NOTES

Pomegranate is not always in season. There is no substitute for its taste, texture, or symbolism, so if you can't find it, just leave it out.

Dragees are available in most well stocked large supermarkets, usually with baking goods, sometimes Ethnic foods.

Wheat berries can ferment at room temp and the sugar will crystalize in the fridge, so if you are making it for the next day, the best thing to do is to do step 1, store the berries in the fridge, then mix everything as described in steps 2 and 3 just before serving.

Enjoy!

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