📝 About This Recipe
A cornerstone of the Eastern European 'Holy Supper,' Kutia is an ancient, symbolic grain pudding that celebrates the winter solstice and the Christmas season. This deeply comforting dish balances the chewy texture of whole wheat berries with the earthy richness of ground poppy seeds, toasted walnuts, and sweet floral honey. It is more than just a dessert; it is a ritualistic offering of abundance, warmth, and ancestral tradition that brings a magical aroma to any winter kitchen.
🥗 Ingredients
The Grain Base
- 2 cups Whole wheat berries (rinsed and soaked overnight)
- 4 cups Water (for simmering)
- 1/2 teaspoon Salt (to balance the sweetness)
The Poppy Seed Paste
- 1 cup Blue poppy seeds (high quality, fresh)
- 2 cups Boiling water (for scalding the seeds)
- 2 tablespoons Granulated sugar (to help the grinding process)
Sweeteners and Textures
- 1/2 cup Wildflower or Linden honey (warmed slightly to liquid state)
- 1 cup Walnuts (toasted and roughly chopped)
- 1/2 cup Golden raisins (plumped in warm water)
- 1/3 cup Dried apricots (finely diced)
- 1/4 cup Slivered almonds (toasted for garnish)
Aromatics
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 tablespoon Orange zest (freshly grated)
👨🍳 Instructions
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1
Begin by soaking the wheat berries in a large bowl of cold water for at least 8 hours or overnight. This softens the outer husk and significantly reduces cooking time.
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2
Drain and rinse the soaked wheat berries. Place them in a heavy-bottomed pot with 4 cups of fresh water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes until the grains are tender but still have a pleasant 'pop' or chew.
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3
While the wheat cooks, prepare the poppy seeds. Place them in a heat-proof bowl and pour 2 cups of boiling water over them. Let them soak for 30 minutes, then drain through a fine-mesh sieve lined with cheesecloth.
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4
Once drained, grind the poppy seeds. You can use a traditional mortar and pestle, a dedicated poppy seed grinder, or a food processor. Add the 2 tablespoons of sugar and process until the seeds turn a milky, grayish color and release their oils.
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5
Place the golden raisins and diced apricots in a small bowl and cover with warm water for 10 minutes to plump them up. Drain well before using.
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6
Toast the walnuts and slivered almonds in a dry pan over medium heat for 3-5 minutes until fragrant and golden. Set the almonds aside for garnish.
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7
Once the wheat berries are cooked, drain any excess liquid. While the wheat is still warm, transfer it to a large mixing bowl.
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8
Stir the ground poppy seed paste into the warm wheat berries until evenly distributed.
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9
In a small jug, whisk together the honey and vanilla extract. If the honey is too thick, add a tablespoon of the wheat cooking water to thin it out. Pour this over the grain mixture.
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10
Fold in the chopped walnuts, plumped raisins, diced apricots, and fresh orange zest. Mix thoroughly to ensure every grain is coated in honey and poppy seeds.
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11
Let the Kutia rest at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate if serving later.
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12
Before serving, give the pudding a final stir. If it seems too dry, add an extra tablespoon of honey or a splash of boiled water. Garnish generously with the toasted slivered almonds.
💡 Chef's Tips
If you cannot find wheat berries, pearl barley or farro make excellent substitutes with similar chewy textures. Always ensure your poppy seeds are fresh; they have a high oil content and can turn bitter if they sit in the pantry for too long. For a deeper flavor, use a dark buckwheat honey which provides a robust, molasses-like undertone. Do not overcook the wheat berries until they mush; the 'al dente' snap of the grain is the hallmark of a perfect Kutia. Leftovers keep beautifully in the fridge for up to 5 days and the flavor often improves on the second day.
🍽️ Serving Suggestions
Serve chilled or at room temperature in a large communal ceramic bowl to honor the tradition of sharing. Pair with a glass of Uzvar, a traditional Eastern European smoked dried fruit compote. Enjoy as a sweet first course of the Christmas Eve dinner or as a hearty winter breakfast. Serve alongside a selection of toasted nuts and additional honey for guests to customize their sweetness level. A small glass of dessert wine or mead complements the honey and nut flavors perfectly.