Ukrainian Kutia Kutya Made With Cracked Wheat Cereal Bulgur Recipes

Steps:

• 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 (or coffee grinder) (or you can buy ground poppy seeds in some deli's) and set aside.
• Mix honey, sugar and hot water.
• Mix the honey mixture, poppy seeds, and chopped nuts and wheat.
• More honey can be added to taste.
• Keep in refrigerator.

Steps:

• 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 don't need to drain it either.
• Place cooked wheat, half at a time, in a blender container; cover and blend into a paste (I don't blend mine).
• In small saucepan cook poppy seed in 1 cup boiling water till soft, about 10 minutes. Drain.
• Mix together wheat paste, drained poppy seed, raisins, walnuts. Honey, almonds, and vanilla. Chill. Stir in unwhipped cream. Makes 4 cups.

Steps:

• 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.