Zito Zhitokoljivo Serbian Wheat Pudding Recipes

ZITO (ZHITO/KOLJIVO) - SERBIAN WHEAT PUDDING

Steps:

• Bring a kettle of water to boil. Continue to refill and heat as needed as the source for water in boiling the wheat.
• Place wheat berries in a 2- to 3-quart saucepan. Cover with water, about two inches above the level of the berries. Bring to a rolling boil and let boil for 15 seconds. Drain; discard water.
• Add new water to the wheat, the same amount as before. Repeat until you've brought wheat and water to a boil seven times. During the seventh boil, add the salt. Do not drain.
• Remove the pan from the heat, cover, and wrap with towels (see Cook's Note). Let rest at room temperature overnight.
• The next day, drain any water that hasn't been absorbed overnight. Grind the wheat berries thoroughly in a food processor or a meat grinder. (If you use a blender, you must work in very small batches.) Transfer wheat to a bowl and set aside. Grind the walnuts until fine; add the confectioners' sugar and process until nuts form a fine meal. Add the ground wheat and pulse until mixed.
• Spoon koljivo into a serving dish, preferably a clear glass trifle bowl with straight sides. Garnish by sticking slivered almonds all over the top, like a porcupine.
• Whip the cream in a glass or metal bowl with electric mixer on high speed until stiff peaks form. Serve by the heaping tablespoon in small decorative bowls or custard cups, topped with a dollop of whipped cream.

ZITO (ZHITO/KOLJIVO) - SERBIAN WHEAT PUDDING

Steps:

• Bring a kettle of water to boil. Continue to refill and heat as needed as the source for water in boiling the wheat.
• Place wheat berries in a 2- to 3-quart saucepan. Cover with water, about two inches above the level of the berries. Bring to a rolling boil and let boil for 15 seconds. Drain; discard water.
• Add new water to the wheat, the same amount as before. Repeat until you've brought wheat and water to a boil seven times. During the seventh boil, add the salt. Do not drain.
• Remove the pan from the heat, cover, and wrap with towels (see Cook's Note). Let rest at room temperature overnight.
• The next day, drain any water that hasn't been absorbed overnight. Grind the wheat berries thoroughly in a food processor or a meat grinder. (If you use a blender, you must work in very small batches.) Transfer wheat to a bowl and set aside. Grind the walnuts until fine; add the confectioners' sugar and process until nuts form a fine meal. Add the ground wheat and pulse until mixed.
• Spoon koljivo into a serving dish, preferably a clear glass trifle bowl with straight sides. Garnish by sticking slivered almonds all over the top, like a porcupine.
• Whip the cream in a glass or metal bowl with electric mixer on high speed until stiff peaks form. Serve by the heaping tablespoon in small decorative bowls or custard cups, topped with a dollop of whipped cream.

ZITO (ZHITO/KOLJIVO) - SERBIAN WHEAT PUDDING

Steps:

• Bring a kettle of water to boil. Continue to refill and heat as needed as the source for water in boiling the wheat.
• Place wheat berries in a 2- to 3-quart saucepan. Cover with water, about two inches above the level of the berries. Bring to a rolling boil and let boil for 15 seconds. Drain; discard water.
• Add new water to the wheat, the same amount as before. Repeat until you've brought wheat and water to a boil seven times. During the seventh boil, add the salt. Do not drain.
• Remove the pan from the heat, cover, and wrap with towels (see Cook's Note). Let rest at room temperature overnight.
• The next day, drain any water that hasn't been absorbed overnight. Grind the wheat berries thoroughly in a food processor or a meat grinder. (If you use a blender, you must work in very small batches.) Transfer wheat to a bowl and set aside. Grind the walnuts until fine; add the confectioners' sugar and process until nuts form a fine meal. Add the ground wheat and pulse until mixed.
• Spoon koljivo into a serving dish, preferably a clear glass trifle bowl with straight sides. Garnish by sticking slivered almonds all over the top, like a porcupine.
• Whip the cream in a glass or metal bowl with electric mixer on high speed until stiff peaks form. Serve by the heaping tablespoon in small decorative bowls or custard cups, topped with a dollop of whipped cream.

ZITO (ZHITO/KOLJIVO) - SERBIAN WHEAT PUDDING

Steps:

• Bring a kettle of water to boil. Continue to refill and heat as needed as the source for water in boiling the wheat.
• Place wheat berries in a 2- to 3-quart saucepan. Cover with water, about two inches above the level of the berries. Bring to a rolling boil and let boil for 15 seconds. Drain; discard water.
• Add new water to the wheat, the same amount as before. Repeat until you've brought wheat and water to a boil seven times. During the seventh boil, add the salt. Do not drain.
• Remove the pan from the heat, cover, and wrap with towels (see Cook's Note). Let rest at room temperature overnight.
• The next day, drain any water that hasn't been absorbed overnight. Grind the wheat berries thoroughly in a food processor or a meat grinder. (If you use a blender, you must work in very small batches.) Transfer wheat to a bowl and set aside. Grind the walnuts until fine; add the confectioners' sugar and process until nuts form a fine meal. Add the ground wheat and pulse until mixed.
• Spoon koljivo into a serving dish, preferably a clear glass trifle bowl with straight sides. Garnish by sticking slivered almonds all over the top, like a porcupine.
• Whip the cream in a glass or metal bowl with electric mixer on high speed until stiff peaks form. Serve by the heaping tablespoon in small decorative bowls or custard cups, topped with a dollop of whipped cream.