In the Orthodox Catholic Church this wheat is offered in memory
of a departed soul on the fortieth day after death and again at the
first year anniversary. The wheat symbolizes the resurrection and
the sugar indicates the sweetness of everlasting life. This
tradition is also known as Eilbee Wheat or Ruhmee.
5 lbs. whole wheat, with skin
1/2 cup anise seed, ground
2 lbs. broken English walnuts
1 lb. shelled almonds (optional)
1 1/2-2 cups sugar
1 1/2 lbs. white raisins
2 lbs. Hersey Kisses
2 lbs. white Jordan almonds
Pick clean and rinse whole wheat. Using two 6 quart pans, divide
wheat in equal amounts for each pan. Boil rapidly, stirring
occasionally with a wooden spoon. Water will be absorbed while
cooking, so add hot water as necessary to keep wheat well covered.
Cook for 1 1/2 to 2 hours or until wheat has doubled in size. Do
not overcook. Wheat should remain whole. When partially cooked,
add the anise seed. Rinse well in cold water and drain in a large
Put a white sheet or tablecloth on the table and spread out the
wheat. Let it sit for several hours until dry. Cover well and
refrigerate overnight. In the morning add the sugar, nuts and
raisins and mix together. Prepare a small tray to be placed on the
Little Altar. Mound the mixture onto the tray and sprinkle
confectioners sugar on top. Decorate with almonds and kisses
forming a cross in the middle. Using small zip-lock bags or small
paper cups, fill with 2 tablespoons of wheat, an almond and a
Hersey kiss. Makes approximately 150 bags/cups.
In most parishes after the Prayers have been completed, the
decorated tray goes to the family and the cups are distributed to
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