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Author Topic: Koliva question  (Read 3958 times) Average Rating: 0
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ma2000
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« Reply #45 on: July 04, 2012, 07:47:20 AM »

Fried mamaliga and strawberries! Sounds awful Smiley
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« Reply #46 on: July 04, 2012, 08:18:04 AM »

I had some koliva earlier this year that had a really heavy application of chili powder in it. Wasn't a fan.
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« Reply #47 on: July 04, 2012, 08:29:02 AM »

Fried mamaliga and strawberries! Sounds awful Smiley
Indeed. Of course the mamaliga with the strawberries was the common warm mush rather than the fried type, but I don't think that was any better. Then again I've known English people make sandwiches with cheddar and strawberry jam so I guess it takes all sorts. Just as long as I don't offend anyone by turning down their food it's all fine by me.

James
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« Reply #48 on: July 07, 2012, 06:34:59 AM »

In my place they make koliva using rice as it is difficult, in fact, nearly impossible to find wheat grains.
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« Reply #49 on: July 07, 2012, 08:53:09 AM »

In my place they make koliva using rice as it is difficult, in fact, nearly impossible to find wheat grains.

Where in the world are you? Wheat seems to be an almost universal grain. Rice just does not have the same theological beauty as wheat.
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« Reply #50 on: July 07, 2012, 09:26:58 AM »

In my place they make koliva using rice as it is difficult, in fact, nearly impossible to find wheat grains.

Where in the world are you? Wheat seems to be an almost universal grain. Rice just does not have the same theological beauty as wheat.

Many parts of Russia, for example, cannot grow wheat, as it is too cold. Even rye struggles in some of the more rugged areas. Many Russians use rice instead of wheat for their kollyva, particularly those from the regions close to China, and those who did indeed come from China, such as the Harbintsy.

Wheat is the ideal, historically and otherwise, but sometimes one must make do with what one has. Better to make a sincere offering, even if the ingredients are not conventional, than make no offering at all.  police
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« Reply #51 on: July 08, 2012, 12:36:24 PM »

If you can't find wheat, does one also substitute another grain for making prosforo?
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« Reply #52 on: July 09, 2012, 03:53:45 PM »

If you can't find wheat, does one also substitute another grain for making prosforo?

Never heard of that, even in Siberia. You import it.
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