Kutia Recipe (Sweet Wheat Berry Pudding) (2024)

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Kutia (Kutya) is a traditional Christmas wheat berry pudding. It is popular in Ukraine and various other parts of Eastern Europe. It’sa very special dish that isserved on Christmas eve. We couldn’tpostit in time for December 24th, but at least it will be in time for theEuropean Christmas on January 7th :). Don’t forget topin this for next year!

My husband has been on a mission to makethe perfect Kutia recipe. He’s tested several versions over the past few years trying to re-create what he enjoyed in his childhood and we fell in love with this one.It’s sweetened with milk and honey and has a perfect balance of fruit, nuts, and poppyseeds. This recipe requires some overnight prepso you definitely want to read through itbefore you begin.

Ingredients for Kutia:

1 1/2 cups wheat berries (we used Hard White Winter Wheat Berries)
4 1/2 cups of milk (orwater, but milk tastes better)
3/4 cups poppy seeds
1/2 cup honey
1/2 cup raisins
2/3 cup dry apricots, chopped
2/3 cup slivered almonds (or chopped walnuts)
1/8 tsp salt

How to Make Wheat Berry Pudding (Kutia):

1. Rinse wheat berries in cold water until waterruns clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.

2. The followingday, drain wheat berries, place them in a medium-sized heavy pot, cover with 4 1/2 cups of milk and bring everythingto 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 toadd anymore milk).

3. 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 panand 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 placingseveral 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). Click HERE for the detail pictures of the poppy-seed making process.

4. 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.

5. When wheat berries get very tender, drain off the milk in a glass measuring cup.Keep 1/2 cup of the cooked milkand discard the rest. Combine1/2 cup of honey with 1/2 cup of saved milk and stiruntil combined.

6. 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 minutes uncovered at 325˚F.

7. Remove kutiafrom 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.

Credits: Poppyseed mixture instructions from our Poppyseed filling recipe. Recipe also adapted from Grandma Galina in church and the Cookbook, Please to the Table by Anya Von Bremzen & John Welchman.

♥ FAVORITE THINGS♥
Shownin this post: (nope, no one paid us to write this; just stuff we love):
*These pyrex glass bowls are perfectfor mixing andserving.
* Having a variety of glass measuring cups is essential.
*The OXO strainers are wonderful for sifting, straining, rinsing, etc.
*This utensil set sits right next to my stove. It gets used – alot!