👨‍🍳 Instructions

1. 1

   Rinse the wheat berries thoroughly under cold running water. Place them in a large bowl and cover with plenty of fresh water (at least 3 times the volume of the berries). Let soak overnight, or for at least 8 hours. Drain the soaked wheat berries and rinse again. Place them in a large pot and cover with fresh water by about 2 inches. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for approximately 2 hours, or until the wheat berries are tender and have a slightly chewy texture. You should be able to easily crush a berry between your fingers. Drain any excess water and set aside to cool slightly.

   ⏱️ Overnight soaking + 2 hours cooking
2. 2

   While the wheat berries are cooking or cooling, prepare the poppy seed mixture. Place the poppy seeds in a food grinder or a mortar and pestle. Grind them until they are well broken down and release their oils, which will create a milky liquid. This may take several minutes. Transfer the ground poppy seeds to a bowl. Add the honey and about 100-150ml of warm water. Stir well to combine. The mixture should be thick but pourable. Let it sit for about 15-20 minutes to allow the flavors to meld and the poppy seeds to absorb the liquid.

   ⏱️ 20 minutes
3. 3

   In a large mixing bowl, combine the slightly cooled, cooked wheat berries with the prepared poppy seed and honey mixture. Add the chopped walnuts, raisins, and other dried fruits. Gently fold all the ingredients together until evenly distributed. Taste and adjust sweetness if desired by adding a little more honey. If the mixture seems too thick, add a tablespoon or two of warm water or milk (traditional) to reach your desired consistency.

   ⏱️ 10 minutes
4. 4

   Cover the Kutia and refrigerate for at least 1 hour to allow the flavors to meld further and for the dish to chill. Serve cold or at room temperature as the traditional first dish of the Wigilia (Christmas Eve supper).

   ⏱️ 1 hour chilling (minimum)