Preheat oven at 120° C (250° F)
Cooking time: 4 hours
Some people like their kutia sweeter, in which case you can add sugar or some additional honey.
For an updated, though non-traditional, version, you can add some citrus zest, dried fruit, almonds or other nuts.
- Spread the wheat on a baking sheet and place in a 120° C (250° F) oven to dry for an hour.
- Wash the wheat in cold water and soak overnight.
- The next day, bring 6 to 8 cups of water to a boil with a pinch of salt and simmer the wheat for 3 to 4 hours, until the kernels burst and the liquid has thickened.
- Meanwhile, scald the poppy seed and drain it. Place in a small saucepan, cover again with water and simmer for 3 to 5 minutes. Drain, and put through a food grinder twice.
- Combine the honey and boiling water. Stir the honey mixture, poppy seed and chopped walnuts into the cooled wheat mixture. Refrigerate. Serve cold.
Photo: Tanya Panamaroff, Musée Ukraina Museum, Saskatoon
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