
I’ve been kidnapped for Easter and held hostage somewhere with no broadband and (yipes!) no electricity. But I’m pre-scheduling this post to come out on Easter Sunday so some of you can enjoy it’s timely fresh-baked goodness.
Last week I had dropped by the Assyrian Christian Church Hall in Strathmore to check in on my adoptive aunties that I’d met during the Death & Diversity project. There was no way I was going to escape without eating – and once I discovered what they were up to, I stayed on for a few hours to delve further into the tradition of Easter Collachi.


Baked collachi and collachi mould
Collachi encompass a selection of sweet, baked treats – stuffed dough featuring bursts of walnut, coconut, date and other heavenly fillings. They are eaten after the lengthy chanted Easter holy mass which concludes at 3am. Collachi continue to be enjoyed throughout Easter Sunday to celebrate the sweetness of Christ rising.



Preparing collachi – flanked by the Assyrian Christian flag
Collachi mould, handled by Laya
Assorted collachi, ready to be baked
The Assyrian Christian community in Wellington are largely from Iraq and originally arrived to New Zealand in waves as refugees in the 80s and 90s. My adoptive aunties have an active community life which centers around the church hall. It’s from there that they have been preparing collachi for the past few weeks.

Across three generations – Laya, Gevan and Lana – join others to make collachi. Laya remembers making them in Iraq in the company of her nomadic sheep herding community. Lana, who came to New Zealand as a baby, is keen to return to Iraq one day and make collachi there – “and I’m sure they’ll taste sweeter when peace comes to our land.”



Heart-felt thanks to all my Assyrian aunties: Laya, Jinna, Asia, Yoneeh, both Maryams, Sara and Yooneeh. And Lana + Gevan who did a stellar job on translation
Related posts:
Life’s Inevitable Transition, II
Women Togther: Incentivising Savings
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