Kutya Recipes

UKRAINIAN CHRISTMAS KUTYA ( KUTIA)

Steps:

• In a medium pot, combine wheat kernels and milk.
• Bring to a boil.
• Reduce heat, cover, and simmer 3 hours.
• Add more liquid as necessary to keep kernels covered.
• Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover.
• Soak 30 minutes, drain and grind in a food processor.
• Set aside.
• Drain water from wheat kernels and keep 1/2 cup of the liquid.
• Add the honey to the liquid and mix well.
• Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins, and salt.
• Bake in a 2-quart casserole dish, uncovered, at 325 degrees for 20 minutes.
• Kutia may be served warm or chilled, and sprinkled with cinnamon, but it is best when prepared several days ahead of time in order for the full flavor to develop.
• Kutia can be refrigerated for up to two weeks.

UKRAINIAN CHRISTMAS KUTYA

Steps:

• Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water.
• The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking.
• The wheat is ready when the kernels burst open and the fluid is thick and creamy.
• Chop the poppy seed in a food processor (or coffee grinder) (or you can buy ground poppy seeds in some deli's) and set aside.
• Mix honey, sugar and hot water.
• Mix the honey mixture, poppy seeds, and chopped nuts and wheat.
• More honey can be added to taste.
• Keep in refrigerator.

KUTYA

Steps:

• Shell the walnuts. Soak the wheat overnight, covered with water about 1 inch above the grain. Put the pot with wheat on the stove and boil it for 2-3 hours on a very low simmer. There should be just enough water in the pot to keep the wheat from burning. Be sure that the heat is low and watch very carefully. Add water if necessary. Pour off water and rinse with cold water. Pour off all liquid. Spread the wheat berries out on kitchen towels and dry for 2 hours. Place the wheat berries in a food processor and grind them. Remove the wheat berries to a bowl and then grind the walnuts in the food processor. Mix the walnuts with the ground wheat. Add 2 cups granulated sugar, lemon peel, vanilla and the optional ingredients. Mound in a serving dish and sprinkle with confectioner's sugar.

RUSSIAN WHEAT PORRIDGE ~ KUTYA

Steps:

• Place wheat berries in a large pan with enough cold water to cover. Soak overnight.
• The next day, drain wheat berries and refill pan with 4 c. water. Stir in salt and bring to a boil. Reduce heat and simmer uncovered for 2 hours, or until wheat berries are tender. If water gets too low, add enough to cover wheat berries.
• While wheat berries are cooking, soak poppy seeds in a small bowl of lukewarm water for 30 minutes. Drain seeds and grind in a food processor or coffee grinder. Set aside.
• Preheat oven to 350°F. Spread almonds on a baking sheet and toast for 3 to 5 minutes, or until lightly toasted. Set aside to cool.
• When wheat berries are tender, drain and place in a large serving bowl. Stir in poppy seeds, honey, raisins, and two-thirds of toasted almonds. Mix well. Garnish with remaining almonds and sprinkle cinnamon over all. Serve warm.

BELARUS KUTYA

Steps:

• Rinse rice in cold water.
• Bring 3 cups water to a boil; add rice; cover.
• Boil the rice in a saucepan for 3 minutes over high heat.
• Reduce heat to medium and continue cooking, another 6 minutes.
• Add raisins and continue cooking over low heat for 3 minutes.
• Remove from heat and let stand for15 minutes. DO NOT OPEN LID.
• Stir rice and sweeten with honey to taste.
• Serve warm with a little milk or cream.