Kutia Recipe (Sweet Wheat Berry Pudding)
User Reviews
4.9
Kutia Recipe (Sweet Wheat Berry Pudding)
Description
The Kutia Recipe uses hard white winter wheat berries that are soaked overnight to soften before being simmered gently in milk for several hours until very tender. The extended simmering in milk creates a creamy base around the chewy wheat berries. Meanwhile, poppy seeds are rinsed and soaked separately, then gently heated to release their flavor and softened for a smooth texture.
After cooking, the wheat berries and poppy seeds are combined with honey for sweetness, dried fruits like raisins and chopped apricots for chewiness and natural sugars, and nuts such as almonds or walnuts for crunch and richness. A pinch of salt balances the overall flavor. The pudding is a traditional sweet dish with layered textures from the grains, seeds, fruits, and nuts.
Kutia is typically served as a dessert or special occasion dish, reflecting its hearty ingredients and complex flavor profile. It can be enjoyed warm or at room temperature, making it suitable for various serving conditions. The long simmering and soaking stages are important to achieve the desired softness and integration of flavors.
Ingredients
- 1 1/2 cups wheat berry we used Hard White Winter Wheat Berries
- 4 1/2 cups milk or water, but milk tastes better
- 3/4 cups poppy seed
- 1/2 cup honey
- 1/2 cup raisins
- 2/3 cup dried apricots chopped
- 2/3 cup almonds or chopped walnuts, slivered
- 1/8 tsp salt
Instructions
- Rinse wheat berries in cold water until water runs clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.
- The following day, drain wheat berries, place them in a medium-sized heavy pot, cover with 4 1/2 cups of milk and bring everything to a boil over high heat. When milk starts to boil, reduce heat to low, cover with lid and simmer until wheat berries are very tender, 3 1/2 - 4 hours, depending on the quality of the wheat, stirring occasionally to prevent sticking. Add more milk if needed to keep the wheat berries fully submerged (If you simmer over low heat, you won't have to add anymore milk).
- While the wheat berries are on the stove, rinse 3/4 cups of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water. Over medium heat, bring to a simmer (Don’t boil). Turn off. Cover with lid and let it sit for 30 min. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate (You can also mill the poppy seeds in batches in a clean coffee grinder).
- Preheat the oven to 350˚F. Spread 2/3 cups of slivered almonds on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.
- When wheat berries get very tender, drain off the milk in a glass measuring cup. Keep 1/2 cup of the cooked milk and discard the rest. Combine 1/2 cup of honey with 1/2 cup of saved milk and stir until combined.
- Place cooked wheat berries in a mixing bowl, add ground poppy seeds, 1/2 cup raisins, 2/3 cup dry chopped apricots, 2/3 cup toasted slivered almonds, honey-milk mixture and 1/8 tsp salt. Mix everything together and place in an casserole or pie dish, than bake your kutia for 20 min uncovered at 325˚F.
- Remove kutia from the oven, cover with foil and let it rest 15 min. Serve warm or cold. The longer it sits, the more flavor it will have. Kutia will last in the fridge for a good 2 weeks.
User Reviews
Overall Rating
4.9
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