Ukrainian Grain Pudding Recipes

UKRAINIAN CHRISTMAS KUTYA

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.

KUTIA (UKRAINIAN WHEAT BERRY PUDDING)

Steps:

• Wash wheat well. Place in a heavy pot, add water, and soak for 8 hours, or overnight. Do not drain.
• Sprinkle salt into wheat berries. Bring to a boil; skimming the top as needed. Turn the heat to low, cover, and simmer until berries pop open, 4 to 5 hours, stirring occasionally.
• Wash the poppy seeds. Scald and simmer for 5 minutes. Drain.
• Transfer to a coffee grinder and grind well.
• Combine poppy seeds, honey, and 1 cup of boiling water. Stir into wheat. Cool, about 5 minutes. Add walnuts before serving.

UKRAINIAN GRAIN PUDDING

Steps:

• In medium saucepan over high heat, combine barley and 5 cups water. Cover and bring to boil, then reduce heat to low and simmer until tender, about 30 minutes, adding more water if necessary to keep barley covered.
• Meanwhile, bring small saucepan water to boil. Stir in poppy seeds, then remove from heat and let stand, covered, 30 minutes.
• Meanwhile, in small, dry skillet over moderate heat, toast almonds, shaking pan constantly, until browned and fragrant, about 4 minutes. Set aside.
• In fine-mesh sieve, drain poppy seeds, then transfer to food processor. Process until finely ground. When barley is tender, drain, reserving 1/2 cup of liquid. (If there isn't enough, add water to make 1/2 cup.) Transfer barley to large bowl. Stir in reserved liquid, honey, and salt. Stir in toasted almonds, ground poppy seeds, apricots, and raisins.
• Preheat the oven to 325°F. Lightly butter 8-inch square baking dish or 2-quart shallow casserole dish. Press barley mixture evenly into pan. Bake 20 minutes, then cool in pan, cover, and chill overnight.
• In small bowl, whisk together sugar and cinnamon. Spoon chilled kutia into small bowls, sprinkle with cinnamon-sugar if desired, and serve.