Kutia

Kutia (Ukrainian Wheat Berry Pudding)

Kutia is a creamy, honey-sweetened pudding of whole wheat berries, poppy seeds, and dried fruit, traditionally served in Ukraine at Christmas Eve (Sviata Vechera) and other family celebrations, often eaten by the spoonful from a shared bowl.

Prep

15 min

Cook

90 min

Total

105 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) whole wheat berries, hulled wheat, sometimes sold as 'kutia wheat'
• •1.2 L (5 cups) water, for boiling the wheat
• •100 g (¾ cup) poppy seeds
• •150 g (5 oz) walnuts, shelled, lightly toasted and chopped
• •100 g (⅔ cup) raisins, or a mix of raisins and dried cranberries
• •50 g (⅓ cup) dried apricots, finely diced
• •150 g (½ cup + 1 tbsp) honey, adjust to taste; mild wildflower or buckwheat honey is most traditional
• •200 ml (¾ cup + 1 tbsp) boiling water or warm milk, to loosen the pudding before serving
• •1 pinch salt
• •1 tsp vanilla sugar or vanilla extract, optional, common in western Ukrainian versions

Steps

1. 1 Rinse the wheat berries under cold water, then place in a large bowl and cover with cold water by 5 cm (2 in). Soak overnight, or for at least 6 hours. Drain.
2. 2 Transfer the soaked wheat to a heavy pot, add 1.2 L (5 cups) fresh water and a pinch of salt. Bring to a boil, reduce the heat to low, cover partially, and simmer for 60 to 75 minutes, stirring occasionally, until the berries are tender but still chewy and many have burst open. Add hot water in small splashes if the pot goes dry before the wheat is done.
3. 3 While the wheat cooks, place the poppy seeds in a small dry skillet over low heat and toast, shaking the pan often, for 2 to 3 minutes until fragrant. Do not let them scorch. Transfer to a bowl, cool slightly, then grind to a paste using a mortar and pestle, or pulse in a clean coffee/spice grinder for 20 to 30 seconds, until the seeds release their oil and look milky.
4. 4 Place the raisins and diced apricots in a small bowl, cover with hot water, and soak for 10 minutes. Drain well.
5. 5 Drain any excess liquid from the cooked wheat and transfer it to a large mixing bowl. While still warm, stir in the ground poppy seed paste, the drained dried fruit, and the chopped toasted walnuts. The heat of the wheat will bloom the poppy seed aroma.
6. 6 Pour the honey over the warm mixture and stir gently to combine. Taste and add more honey if you prefer it sweeter. Stir in the vanilla, if using.
7. 7 Cover and chill for at least 2 hours, or overnight; the flavors meld and the pudding thickens as it cools.
8. 8 To serve, stir in 150 to 200 ml (about ⅔ to ¾ cup) of boiling water or warm milk a little at a time until the kutia reaches a loose, spoonable, porridge-like consistency. Traditionally it should be soft enough to eat by the spoonful, not stiff like a grain salad.
9. 9 Spoon into a shared bowl or individual dishes. Kutia is traditionally given to each guest by the host on a spoon at the Christmas Eve table.