Description
Kutia is a traditional sweet wheat berry pudding rich in flavor and texture, combining tender simmered wheat berries with ground poppy seeds, dried fruits, nuts, and honey. This comforting Eastern European dessert is slow-cooked to perfection, then baked briefly to meld the flavors, creating a luscious dish perfect for festive occasions or a hearty dessert.
Ingredients
Scale
Wheat Berry Base
- 1 1/2 cups wheat berries (Hard White Winter Wheat Berries recommended)
- 4 1/2 cups milk (or water, milk preferred for taste)
- 1/8 tsp salt
Poppy Seed Mixture
- 3/4 cups poppy seeds
- 3 cups water (for simmering poppy seeds)
Mix-ins and Toppings
- 1/2 cup honey
- 1/2 cup raisins
- 2/3 cup dry apricots, chopped
- 2/3 cup slivered almonds (or chopped walnuts)
Instructions
- Soak Wheat Berries: Rinse wheat berries thoroughly under cold water until clear. Place them in a bowl and soak overnight in lukewarm water, ensuring the water covers the berries by about 2 inches to soften them for cooking.
- Cook Wheat Berries: Drain soaked wheat berries and transfer to a heavy medium pot. Add 4 1/2 cups of milk and bring to a boil over high heat. Once boiling, reduce heat to low, cover with a lid, and simmer gently for 3 1/2 to 4 hours until wheat berries are very tender. Stir occasionally to avoid sticking and add milk if necessary to keep berries submerged.
- Prepare Poppy Seeds: Thoroughly rinse poppy seeds in a fine mesh sieve, then place them in a medium saucepan with 3 cups of water. Simmer gently (do not boil) for about 30 minutes, then remove from heat and cover, letting them soak for 30 minutes. Repeat the simmer and soak cycle once more. Drain thoroughly, then grind the poppy seeds finely using a food grinder or clean coffee grinder for a smooth paste.
- Toast Almonds: Preheat oven to 350°F (175°C). Spread slivered almonds evenly on a baking sheet and toast in the oven for 5 minutes until fragrant and lightly golden. Remove and set aside. Lower oven temperature to 325°F (160°C) for baking the kutia later.
- Prepare Honey-Milk Mixture: When wheat berries are tender, carefully drain the cooking milk into a glass measuring cup. Keep only 1/2 cup of this milk and discard the rest. Stir 1/2 cup honey into the saved milk until well combined to create a sweet syrup.
- Combine Ingredients and Bake: In a large mixing bowl, combine cooked wheat berries, ground poppy seeds, raisins, chopped apricots, toasted almonds, honey-milk syrup, and salt. Mix thoroughly. Transfer the mixture to a casserole or pie dish and bake uncovered at 325°F (160°C) for 20 minutes to meld flavors.
- Rest and Serve: Remove the baked kutia from the oven, cover with foil, and let rest for 15 minutes. Serve warm or chilled. Note that the flavors deepen with time, and the dish can be refrigerated for up to two weeks for later enjoyment.
Notes
- Soaking the wheat berries overnight dramatically reduces cooking time and ensures tenderness.
- Using milk instead of water enhances the richness and flavor of the pudding.
- Grinding poppy seeds finely is essential for the authentic texture and flavor of kutia.
- Toasting the almonds brings out their nutty flavor and adds crunch.
- If wheat berries are tough or cooking quality varies, simmering time might need adjustment.
- The pudding can be served warm immediately or chilled for a firmer texture and more developed flavors.
- Leftovers can be refrigerated for up to two weeks and reheated gently.
