Kutia

Method

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1. Soak the wheat berries in cold water overnight, then drain.

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2. Simmer them in fresh unsalted water for 60 to 90 minutes until tender but still holding their shape. Add the salt only in the last 10 minutes — salted early, the grains stay tough.

   Mark done Start 60 min timer

3. Meanwhile pour the boiling water over the poppy seeds and leave 30 minutes, then drain.

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4. Pound or blitz the drained seeds until they turn from grey-black to a pale grey paste and smell sweet. This takes longer than you expect and is the whole flavour of the dish.

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5. Soak the raisins and apricots in warm water for 15 minutes and drain.

   Mark done Start 15 min timer

6. Drain the wheat and let it cool to just warm — honey stirred into hot grain turns bitter.

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7. Fold everything together with the honey and orange zest.

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8. Rest at least an hour before serving so the grains take on the poppy seed.

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Chef’s Tips

• Scald and drain the poppy seeds before grinding. Dry seeds will not give up their milk.
• Cool the wheat before the honey goes in. Hot honey darkens and turns sharp.
• It is served at room temperature, not hot, and is better made the day before.

Pairing Suggestions

• Uzvar, the dried fruit compote served alongside
• Dark rye bread
• Followed by the other eleven dishes

Storage & Reheating

Refrigerate up to 4 days. It stiffens as the wheat absorbs the liquid; loosen with a spoonful of warm water or uzvar before serving. Does not freeze well — the grains go mealy.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.