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Ukrainian Christmas Kutya ( Kutia)


Source: Please to the Table: the Russian Cookbook by Anya Von Bremzen, John Welchman - 1990 Page 532
posted on-line at Recipe Azar Recipe #107817

Kutia using Bulgur Wheat

Servings 4 cups


2/3 cup cracked wheat cereal
3 cups water
1/3 cup poppy seed
1 cup boiling water
2/3 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1/4 cup slivered almonds
1 teaspoon vanilla
1/4 cup whipping cream


  1. Cook wheat in 3 cups water till tender on medium heat, about 1 hour. Keep an eye on it so the water does not evaporate. I usually find 30 minutes is enough and I donít need to drain it either. Place cooked wheat, half at a time, in a blender container; cover and blend into a paste.
  2. In small saucepan cook poppy seed in 1 cup boiling water till soft, about 10 minutes. Drain.
  3. Mix together wheat paste, drained poppy seed, raisins, walnuts. Honey, almonds, and vanilla. Chill. Stir in unwhipped cream.

Makes 4 cups.

Chef's Comments:
Kutia is usually made with whole wheat berries and served for Christmas Eve. This requires soaking for many hours and cooking for a long period of time. With the cracked wheat it takes less time and is very good indeed. It can be served as a dessert. You can make it without blending the cracked wheat cereal into a paste and you can omit the almonds. Grind the drained poppy seeds in a blender, use the coarse grain bulgur and toast the walnuts or pecans.

Bulgur is the Turkish word for cracked wheat berries. It is made by cracking kernels of partially cooked or roasted wholewheat berries. Bulgur is known as the rice of the Middle East. It usually comes in three grinds: coarse, medium and fine. Medium and fine grinds are used in salads; the coarse grain is used in pilafs. Bulgurís fine nutty flavor complements meat, poultry and fish.

posted on line at accessed 2/10/10,ukrainian_ritual_wheat_berry_cereal_kutya_kutia.phtml

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