Best Kutya Recipes
UKRAINIAN CHRISTMAS KUTYA
This dish should be prepared several days ahead of of time for flavour to develop. It keeps very well in the refrigerator for 2 weeks or so. Very high in vitamins.
Provided by Olha7397
Categories Grains
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249.1, Fat 12.6, SaturatedFat 1.3, Sodium 11.8, Carbohydrate 33.5, Fiber 2.3, Sugar 30.9, Protein 4.3
UKRAINIAN CHRISTMAS KUTYA ( KUTIA)
Svyata Vechera, the Holy Supper, was an important feast on both the Uniate and Orthodox Christian calendars.
Provided by Olha7397
Categories Grains
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230.6, Fat 12, SaturatedFat 1.1, Sodium 26.8, Carbohydrate 30, Fiber 3.1, Sugar 25.1, Protein 5.3
UKRAINIAN KUTIA (KUTYA) MADE WITH CRACKED WHEAT CEREAL (BULGUR)
This is usually made with whole wheat berries and is served for Christmas Eve. This requires soaking for many hours and cooking for a long period of time. With the cracked wheat (bulgur) it takes less time and is very good indeed. I make this for my sister every week because she likes to eat it all the time as a dessert. I also have made it without blending the cracked wheat cereal into a paste and I have left out the almonds. I do like to grind my drained poppy seeds in the blender. I used the coarse grain bulgur. I also toasted my walnuts or pecans. Bulgur is the Turkish word for cracked wheat berries. It is made by cracking kernels of partially cooked or roasted wholewheat berries. Bulgur is known as the rice of the Middle East. It usually comes in three grinds: coarse, medium and fine. Medium and fine grinds are used in salads; the coarse grain is used in pilafs. Bulgur's fine nutty flavor complements meat, poultry and fish.
Provided by Olha7397
Categories Breakfast
Time 20m
Yield 4 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 452.6, Fat 23.8, SaturatedFat 5.2, Cholesterol 20.4, Sodium 17.7, Carbohydrate 60.7, Fiber 3.9, Sugar 51.6, Protein 7
KUTYA
Steps:
- Shell the walnuts. Soak the wheat overnight, covered with water about 1 inch above the grain. Put the pot with wheat on the stove and boil it for 2-3 hours on a very low simmer. There should be just enough water in the pot to keep the wheat from burning. Be sure that the heat is low and watch very carefully. Add water if necessary. Pour off water and rinse with cold water. Pour off all liquid. Spread the wheat berries out on kitchen towels and dry for 2 hours. Place the wheat berries in a food processor and grind them. Remove the wheat berries to a bowl and then grind the walnuts in the food processor. Mix the walnuts with the ground wheat. Add 2 cups granulated sugar, lemon peel, vanilla and the optional ingredients. Mound in a serving dish and sprinkle with confectioner's sugar.
BELARUS KUTYA
Make and share this Belarus Kutya recipe from Food.com.
Provided by Alskann
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse rice in cold water.
- Bring 3 cups water to a boil; add rice; cover.
- Boil the rice in a saucepan for 3 minutes over high heat.
- Reduce heat to medium and continue cooking, another 6 minutes.
- Add raisins and continue cooking over low heat for 3 minutes.
- Remove from heat and let stand for15 minutes. DO NOT OPEN LID.
- Stir rice and sweeten with honey to taste.
- Serve warm with a little milk or cream.
Nutrition Facts : Calories 297.5, Fat 0.3, SaturatedFat 0.1, Sodium 3, Carbohydrate 71.5, Fiber 1.2, Sugar 30.4, Protein 3.7
RUSSIAN WHEAT PORRIDGE ~ KUTYA
While looking for recipes to submit for use in Culinary Quest, I kept coming across this one. This is a traditional Russian Christmas Eve dish. There are slight variations & this is the one I found most appealing. Others used walnuts instead of almonds, didn't call for cinnamon, etc. Prep time does NOT include the overnight soak of wheat berries. Enjoy!
Provided by Beth Renzetti @elmotoo
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- Place wheat berries in a large pan with enough cold water to cover. Soak overnight.
- The next day, drain wheat berries and refill pan with 4 c. water. Stir in salt and bring to a boil. Reduce heat and simmer uncovered for 2 hours, or until wheat berries are tender. If water gets too low, add enough to cover wheat berries.
- While wheat berries are cooking, soak poppy seeds in a small bowl of lukewarm water for 30 minutes. Drain seeds and grind in a food processor or coffee grinder. Set aside.
- Preheat oven to 350°F. Spread almonds on a baking sheet and toast for 3 to 5 minutes, or until lightly toasted. Set aside to cool.
- When wheat berries are tender, drain and place in a large serving bowl. Stir in poppy seeds, honey, raisins, and two-thirds of toasted almonds. Mix well. Garnish with remaining almonds and sprinkle cinnamon over all. Serve warm.
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