Christmas kutia with wheat and dried fruit

Christmas Eve kutia is made with cooked wheat, ground poppy seeds, honey and dried fruit. Soaking the grains ahead helps them cook until tender. Once combined, the dish rests in the fridge so the flavours can mingle. This recipe makes about 6 small servings.

Ingredients for kutia

• 200 g hulled wheat intended for cooking
• 200 g dried blue poppy seeds
• 3 tablespoons honey, plus a little more if needed
• 60 g raisins
• 60 g walnuts
• 40 g dried apricots or prunes
• 2 tablespoons chopped almonds
• 100 ml milk or water
• A pinch of salt and a little grated zest from a thoroughly washed orange

Choose hulled wheat sold for eating. Cooking time depends on the type and how it has been processed, so check the grains for tenderness and follow the packet instructions too. Choose dried fruit and nuts to taste, keeping the total quantity similar.

Preparing the wheat and poppy seeds

Rinse the wheat in a sieve, transfer to a bowl and cover generously with cold water. Leave overnight in the fridge. The next day, drain, rinse again and put in a saucepan. Cover with fresh water, add a pinch of salt and simmer until tender. This may take about 60 to 90 minutes. The grains should be soft but retain their shape. Drain and cool.

In a separate saucepan, cover the poppy seeds with boiling water and simmer gently for about 25 minutes. Once cooled slightly, drain very thoroughly through a fine sieve or cheesecloth. Grind twice using a fine grinding plate. Thorough draining lets you control the amount of liquid in the finished kutia.

Combining the kutia

1. Cover the raisins with warm water for a few minutes, then drain. Dice the larger dried fruit.
2. Chop the walnuts and almonds. Reserve some for the topping if you like.
3. Combine the cooled wheat, ground poppy seeds, dried fruit and nuts in a large bowl.
4. Add the honey and orange zest. Pour in a few tablespoons of milk or water and mix.
5. Taste and add more honey or liquid if needed, one tablespoon at a time.
6. Cover and refrigerate for at least 2 hours. Stir again before serving.

Kutia should be moist but not swimming in liquid. It can thicken when chilled, so reserve a little milk or water to add just before serving.

Serving and storage

Spoon the kutia into small bowls and garnish with the reserved nuts. It is filling, so a small portion is usually enough as a sweet part of the meal. Serve alongside gingerbread biscuits, or try a poppy seed roll.

Keep the finished kutia in a sealed container in the fridge and eat preferably within 2 days. Do not leave it warm for long, especially if it contains milk. If preparing components ahead, cool the cooked wheat and poppy seeds, then refrigerate them separately until ready to combine.

Choosing additions

Walnuts add crunch, while dried apricots or prunes bring fruit flavour. Chop larger fruit finely so it spreads easily through the mixture. For anyone who does not eat nuts, prepare a portion without them and add nuts to the other servings at the table. Add honey gradually, as raisins also sweeten the dish. Grate only the outer orange zest, avoiding the white layer, which can be bitter. Check the final consistency after chilling before adding more liquid.

FAQ

Does the wheat need soaking?

Soaking helps shorten cooking and soften the grains evenly. If the packet gives different preparation instructions, follow those for the product.

Can I make kutia without milk?

Yes. Use water to loosen the mixture, adding it gradually to retain a thick consistency.

What if the kutia is too dry?

Add a little milk or water and mix thoroughly. Check again after a few minutes, as the poppy seeds and wheat can absorb some liquid.