Author Topic: Christmas - Ritual Wheat Berry Cereal KUTIA /KUTYA (6 recipe variations)  (Read 5008 times)

Olga Drozd

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Ritual Wheat Berry Cereal KUTIA

Christmas in Ukraine:

Svyata Vechera, the Holy Supper, was an important feast on both the Uniate and Orthodox Christian calendars. Before partaking of this Christmas Eve meal, the family would fast all day. The house was cleaned, but no outside work was done. Everyone wore their festival clothing. The meal began with the sighting of the first star in the eastern sky, a task assigned to the children. In days past, crowds of children would carry a wooden star of Bethlehem that held a candle in the center. They would sing traditional Christmas songs and be rewarded with treats.

The usual number of dishes ranged from twelve (representing the number of apostles) to nine or seven, considered magical numbers. Sheaves of wheat or rye, symbols of fertility, were placed under icons of the Virgin and Child. Hay from the first harvest was scattered on the table, and the table was set with a cloth. A large Kolach, a type of bread, was placed in the center and set with candles. An extra plate for the unexpected guest remained on the table until the end of the meal. A dish of salt and another of honey were set at the host's place, and he would dip small pieces of kolach in each bowl. These would be given to each member of the household with the words, "Chrystos razdayet'sia!" (Christ is born!) After the meal the host would visit the barn animals, and added kutia (flummery) to their feed. The animals were thought to have the power of human speech on Christmas Eve, a reward for their service to Christ on the night of His birth.

Kutia is the most sacred of all Slavic ritual dishes, eaten only at important festivals. Many people like its sweet taste and crunchy texture. This cereal is usually the first dish served on Svyata Vechera, when the the head of household invites the souls of departed family members to the meal.

 KUTIA/KUTYA:


1 1/2 cups wheat kernels, soaked in warm water for 24 hours, and then strained

4 1/2 cups water or milk (or more  as needed)
3/4 cup poppy seeds
2/3 cup sliced, roasted almonds or (walnuts)
1/2 cup honey or more to taste
2/3 cup chopped, dry apricots (optional)
1/2 cup raisins
pinch of salt, or to taste
dash of cinnamon

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.
« Last Edit: December 29, 2013, 07:12:56 PM by Olga Drozd »

Olga Drozd

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Christmas- Ritual Wheat Berry Cereal KUTYA
« Reply #1 on: November 17, 2008, 11:46:40 AM »
Ukrainian CHRISTMAS KUTYA


2 cups cleaned whole wheat kernels
3 to 4 quarts water
1 cup cleaned poppy seed
1/3 cup honey
2/3 cup sugar
1/2 cup hot water
1/3 cup chopped walnuts or pecans

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 and set aside. Mix honey, sugar and hot water. Before serving, mix the honey mixture, poppy seeds, and chopped nuts and wheat. More honey can be added to taste.

« Last Edit: November 05, 2011, 07:29:29 PM by Olga Drozd »

Olga Drozd

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Christmas- Ritual Wheat Berry Cereal KUTIA
« Reply #2 on: November 17, 2008, 11:56:07 AM »
CHRISTMAS KUTIA (Flummery)

Kutia is served as a first or last dish for Sviata Vechera. Its three main ingredients are whole wheat kernels, poppy seeds, and honey. Note:  This dish should be prepared several days ahead of time for flavour to develop.  It keeps very well in the refrigerator for 2 weeks or so.

1 cup whole wheat kernels
1/2 cup poppy seeds
1 cup honey
1/2 cup chopped walnuts
1/2 cup raisins
pinch salt

Blanch wheat with boiling water.  Cover and let stand for about 1 hour.  Pour off water, then add enough cold water to cover by about double, and cook covered over low heat until kernels are soft, about 3 to 4 hours, depending on the type of wheat.  Strain and allow to cool.

Blanch poppy seeds with boiling water, allow to rest 15 minutes, then drain.  Add enough water to cover and reheat to boiling.  Cook a little, pour off liquid again, and squeeze dry in a cotton towel.  Then mash seeds in a blender or processor until the mixture changes colour from slate to milky.  Combine wheat, poppy seeds, and honey. Taste and add salt as needed.  Add chopped walnuts and raisins.  The consistency should be semi liquid.
« Last Edit: November 05, 2011, 07:29:25 PM by Olga Drozd »

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KUTIA MADE WITH CRACKED WHEAT CEREAL
« Reply #3 on: November 17, 2008, 12:01:15 PM »
UKRAINIAN KUTIA (KUTYA) MADE WITH CRACKED WHEAT CEREAL (Bulgur)

This is usually made with whole wheat berries and is 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. I make this for my sister every week because she likes to eat it all the time as a dessert. I also have made it without blending the cracked wheat cereal into a paste and I have left out the almonds. I do like to grind my drained poppy seeds in the blender. I used the coarse grain bulgur. I also toasted my 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. Bulgur’s fine nutty flavor complements meat, poultry and fish.

2/3 cup cracked wheat (Coarse grind)
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

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. Drain if there is to much liquid. Place cooked wheat, half at a time, in a blender container; cover and blend into a paste. In small saucepan cook poppy seed in 1 cup boiling water till soft, about 10 minutes. Drain. Grind poppy seeds. Mix together wheat paste, ground poppy seeds, raisins, walnuts. Honey, almonds, and vanilla. Chill. Stir in unwhipped cream. Makes 4 cups. Note: Leave out the whipping cream if making it for Christmas Eve.

NOTE:  Cracked wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces.
« Last Edit: April 23, 2014, 04:10:23 PM by Olga Drozd »

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Christmas - Ritual Wheat Berry Cereal KUTIA/KUTYA (6 recipe variations)
« Reply #4 on: February 13, 2009, 09:23:26 PM »
KUTIA/KUTYA

Kutia is traditionally served at Ukrainian Christmas Eve dinners, symbolizes prosperity, peace and good health.

2 cups wheat berries (unprocessed wheat kernels), such as durum or red hard wheat
Water, to cover

1/2 cup poppy seeds
3/4 cup boiling water

3 cups boiling water, approximately

1/3 cup Demerara sugar*
3/4 cup liquid honey
2 tsp. granulated sugar
1 tsp. salt
1/4 tsp. ground cloves
Ground nutmeg, just a pinch

Combine wheat and water in medium bowl.  Cover.  Let stand for at least 8 hours or overnight.  Drain.

Combine poppy seeds and first amount of boiling water (3/4 cup) in small heat resistant bowl.  Cover.  Let stand for at least 8 hours or overnight. Drain.  Grind seeds in clean electric coffee grinder, or with mortar and pestle, until finely ground and creamy.  Return to same bowl.  Cover.  Set aside.

Combine wheat and second amount of boiling water (3 cups) in large saucepan.  Bring to a boil.  Reduce heat to low. Cover. Simmer for about 4 ½ hours, or cook in slow cooker on high for about 4 hours, until most wheat kernels are cracked open and tender.  To prevent wheat from sticking to saucepan, add up to ½ cup boiling water, if necessary.  Do not drain.  Put entire contents of saucepan into large heatproof bowl.  Cool to room temperature.

Combine remaining 6 ingredients in separate medium bowl.  Add to wheat.  Stir. Add poppy seeds.  Mix well.  Chill.  Serve cold. Makes 6 cups.  Serves 12.

*Demerara sugar is a coarse textured raw sugar.  It has a distinctive caramel flavor. Brown sugar may be substituted.
« Last Edit: November 05, 2011, 07:29:08 PM by Olga Drozd »

Olga Drozd

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Christmas - Ritual Wheat Berry Cereal KUTIA/KUTYA (6 recipe variations)
« Reply #5 on: January 06, 2010, 12:20:23 PM »
Kutia - Kutya

2 cups whole wheat berries
3 quarts water
1 cup poppy seeds - ground
2/3 cup sugar
1/2 cup honey dissolved in 1/2 cup hot water
1/2 cup chopped walnuts

Dry wheat in 250ºF. oven for 1 hour, stirring occasionally.  Wash and soak overnight.  Bring wheat to boiling point and simmer for 3 to 4 hours until kernels burst open and white appears.

Scald poppy seeds and drain well.  Grind twice using finest blade of food chopper.

Prepare honey and sugar dissolved in hot water.  Just before the Christmas Eve Supper add the honey and sugar diluted in hot water, pinch of salt, ground poppy seeds, chopped nuts.

Kutia should not be thick.  Add more honey and sugar to taste.  Serve cold.  Decorate with halves of walnuts.  Serve in sherbet glasses or fruit dishes.
« Last Edit: November 05, 2011, 07:29:00 PM by Olga Drozd »