Make Georgian korkoti with whole wheat berries, walnuts, raisins and honey
Tender whole wheat berries with walnuts, raisins and honey.
Korkoti is a Georgian ritual wheat preparation, also called tsandili or kolio in some traditions. Sweet and savory versions both exist, and recipes vary.
Korkoti — Georgian Ritual Wheat with Walnuts and Raisins
Rinse wheat until water is mostly clear. Cover with cool water and soak 8–12 hours in the refrigerator; drain. Simmer with 3 L fresh water, partly covered, for 50–75 minutes, stirring occasionally, until kernels are tender but whole. Top up with hot water if needed. Drain thoroughly and let steam escape 5 minutes. While warm, fold in walnuts, raisins, honey, sugar and salt. Taste and serve warm or at room temperature.
Use whole wheat berries, not cracked wheat or flour. Reduce or omit sugar for a less sweet bowl. Refrigerate leftovers within 2 hours at or below 4 °C; use within 3–4 days.
About 350 kcal; 62 g carbohydrate; 11 g protein; 10 g fat; 9 g fibre; 55 mg sodium. Approximate estimate from dry ingredients, divided into 8 portions.
Contains wheat (gluten) and walnuts (tree nuts). Check labels and prevent cross-contact. Soak refrigerated. Chill leftovers within 2 h at or below 4 °C; use within 3–4 days.
