A classic Romanian recipe made from pearl barley, walnuts, biscuits, citrus, and warm flavors — soft, aromatic, and perfect for serving at traditional gatherings.
In a deep pot, add 500 g washed pearl barley and 2 liters of water.
Add 1 tsp salt and bring to a boil over low heat.
Cook until the grain becomes soft and swollen.
Once cooked, add 200 g sugar and simmer for another 10 minutes.
Remove from heat and let the mixture cool completely — ideally overnight for the best texture.
Preheat the oven to 200°C (392°F).
Spread 400 g walnuts on a baking tray.
Roast for 5 minutes, just until fragrant.
Finely chop half of the walnuts by hand.
Grind the remaining half in a food processor until finely ground.
Chop or process 150 g biscuits until very fine.
They help bind the mixture and add texture.
In a large bowl, mix:
the cooled cooked pearl barley,
the finely ground walnuts,
the coarsely chopped walnuts,
the finely chopped biscuits,
lemon zest,
vanilla essence,
rum essence.
Mix well until everything is evenly combined and thick.
Transfer the mixture to a serving tray or bowl.
Smooth the surface with a spatula.
Dust generously with powdered sugar.
Using cocoa powder, create a decorative cross or other traditional patterns on top.
Let the colivă rest at least 1–2 hours before serving to stabilize.
Enjoy your homemade Colivă Românească — aromatic, comforting, and authentic!