Koljivo
From Michele Kochoff Platt

1 pound raw wheat berries
1 3/4 cup sugar
1 Tbsp. vanilla
2 tsp. cinnamon
1/4 tsp. allspice
1 pound walnuts

Cook wheat about 3 hours. Drain water and add fresh water about every 45 min. 3 times. This yields about 6 cups when cooked. Stain off water then grind wheat in food processor in batches. Grind walnuts in food processor also but do these first before wheat.
Put ground wheat and walnuts in bowl and add sugar and spices. If dry add a little water to mix. Spread in serving bowl and decorate with chocolate chips around edge of bowl and orthodox cross in middle. Use white chocolate chips to make the rays of light coming off the cross.

Eilbee (Arabic Style)
From Cindi Cassis Branham

2 lbs. whole wheat berries
1/4 C. anise seeds
Water
1 - 2 C. almonds (sliced, blanched, or whole & blanched)
1 - 2 Cups broken walnuts
1 box white raisins

Pick clean & wash wheat. In a large pan, place wheat and add water to cover wheat 1 inch from top of pan. Boil rapidly, stirring occasionally. Add hot water while cooking to keep wheat well covered.

Cook for one hour and 15 minutes to 1 & 1/2 hours or until done. Don't overcook: wheat should be hole and not bursted. When partially cooked, add slightly crushed anise seeds. Rinse well in cold water and drain in a large collander lined with cheesecloth so the anise seeds do not run off.

Spread thinly on a tablecloth, using a large surface, stirring occasionally until dry. When dry, add almonds, walnuts and raisins and mix well. You can use almonds or raisins to make a cross on the topof the wheat. Seal and store in refrigerator. Leftover will freeze well in air-tight containers.