This is by far Claudia’s favourite Ukrainian dish. Kutia is always served as the first of the twelve traditional meatless dishes during Christmas Eve. Served cold, Kutia is essentially a sweet wheat soup. I’m not going to lie. I don’t like this stuff at all. It has taken Claudia 32 years to get me on board with Kutia and she has yet to succeed. Every Christmas Eve it’s the same discussion:
Claudia: “Jaime, look it’s your favourite – I can’t wait for you to try some Kutia. It’s so good”
Jaime: “No.”
Claudia: “On come ON! It’s so good! You’re Ukrainian, it’s part of your heritage.”
Jaime: “No.”
Don’t get me wrong, everyone else I know loves this stuff. But for some strange reason (probably my stubbornness) I skip this and go straight for the Borsch. It really is amazing that I am still invited over for Christmas every year with my behaviour. So please, do not take my word on how delicious this traditional dish is. If you ask 99.9% of Ukrainians, they love it. I have always had a unique side to me.
To cook wheat:
Dry wheat in 205F oven for 1 hour, stir occasionally.
Wash, soak in cold water overnight. Next morning, bring wheat to boiling point in 11 – 12 cups of water, simmer 3-4 hours (or more), until kernels burst open.
They should look like image above and below.
Mmm…wheat.
To prepare the poppy seeds (sorry I don’t have any images of this process):
Scald poppy seed, simmer 3-5 minutes.
Drain, grind twice using the finest blade of food chopper.
Add ground poppy seeds to wheat.
Combine honey and hot water.
Add to wheat.
We’re almost there!
Finally add your roughly chopped pecans.
Serve in a Ukrainian dish and enjoy!
Although I don’t eat it, Christmas Eve really wouldn’t be the same in our house without this dish.
Claudia is pretty darn excited.
Kristos Rozdiatzia!
- 1 pint (2 cups) cooked wheat
- 11-12 cups water (to boil wheat)
- 6 tablespoons ground poppy seeds
- 1/4 cup honey
- 1/4 cup roughly chopped pecans
- 3/4 cup hot water
- To cook the wheat, dry wheat in 205 Fahrenheit oven for 1 hour, stir occasionally. Wash, soak in cold water overnight. Next morning, bring wheat to boiling point in 11-12 cups of water, simmer 3-4 hours, (or more) until kernels burst open.
- To prepare the poppy seeds, scald poppy seed, simmer 3-5 minutes. Drain, grind twice using the finest blade of food chopper.
- Add ground poppy seeds to wheat.
- Combine honey and hot water. Add to wheat.
- Add your roughly chopped pecans.
- Serve and enjoy!
88 Comments on Kutia
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Marsha
January 6, 2012 at 6:00 PM (13 years ago)What kind of wheat? I am of Ukrainian descent but my mother would just call it “Ukrainian wheat”. Is is bulghur? Where in the United States do you get it? I go through this every Sviati Vecher and have made kutia with every kind of wheat I can find but I know I have not yet used the right stuff. Help!!
Claudia's Cookbook
January 6, 2012 at 6:37 PM (13 years ago)We get our wheat from a small bakery in rural Manitoba. It is the whole kernel wheat. Not split, or halved, and it’s not bulgar. Just straight whole kernel wheat. We’re from Canada, so I am not sure where you could get it in the USA, but local bakeries, organic or health foods places may have it, or even meat markets might sell it, as they do here. Even bulk stores, like Bulk Barn sometimes carry it. Polish or Russian markets may carry it. Some people/places call it “Wheat Berries”. I hope that helps!
Louise Bichler
December 23, 2014 at 4:26 PM (10 years ago)Do you have to soak the wheat, can you just cook it longer. My father was Ukrainian. I have made it before.
Louise (Kit) Bichler
Claudia's Cookbook
December 23, 2014 at 4:29 PM (10 years ago)We strongly recommend soaking the wheat.
Jim Swettenham
December 26, 2017 at 3:29 PM (7 years ago)If you are looking for it in stores such as Bulk Barn it is listed as Wheat Berries…I am not Ukrainian but observe Ukrainian Christmas Eve in our own fashion with my Kutia, Borscht, Braided Bread, Perogies and Cabbage Rolls…Jim in Winnipeg
Monique
April 1, 2023 at 10:06 AM (2 years ago)The best wheat for this dish is Red Fife wheat. Google it, it is an old heritage wheat that came from the Ukrainian. There are a few farmers starting to grow this wheat, including my 75 year old dad! š Weāre in Northeastern Alberta. The newer varieties of wheat donāt cook the same.
L Glena
November 30, 2017 at 6:12 PM (7 years ago)We always use pearled wheat, soak it and cook it. Also we use crushed pecans with our mixture. Rarely add water. Just wheat, ground poppyseed, honey and ground pecans to taste and consistency. Found pearl wheat at IGA store
Don Dutchak
December 28, 2019 at 7:18 AM (5 years ago)I will go with the “not going to eat this wheat”, I recall the last time I ate it, I had three or four little bowls full, and that was enough to do me in for life! Way too sweet I think.
Trish
January 7, 2012 at 12:41 PM (13 years ago)I buy wheat berries to make kutia….here in States lots of stores carry them -Whole Foods, health food stores and I have even purchased them at regular grocery stores. Bob’s Red Mill I think packages them and there is a new one called Earthly Delights from Idaho – Grown in USA – I came across them and tried them – they come already parboiled which is kinda different. I thought they were good but not quite as good for kutia that way. But for quick salads it is great because it doesn’t take so long to prepare them. sorry i am writing so much—just trying to help the next person that comes across that is a novice to wheat berries like I used to be!
Claudia's Cookbook
January 8, 2012 at 12:21 PM (13 years ago)Thank you very much for the info Trish! Write as much as you want š
________________________________
lesja
January 13, 2012 at 12:49 PM (13 years ago)I tried the wheat berries and they didn’t pop open like your picture does,and it was more chewy. I read to dry them in the oven 1st for an hour @250, I’m going to try that next time.Thank you for your picts and recipies-you’re so sweet.
Claudia's Cookbook
January 13, 2012 at 1:40 PM (13 years ago)Yes, drying them is important before soaking. Thanks for sharing! Let me know how the second time works out.
MarshaCroft
January 11, 2012 at 7:43 PM (13 years ago)If you buy wheat berries do you have to dry them in the oven and soak them overnight, or are they “ready to go”?
Claudia's Cookbook
January 11, 2012 at 7:52 PM (13 years ago)Hi Marsha – the blog post details that you do have to dry them and soak them overnight. “Dry wheat in 205F oven for 1 hour, stir occasionally. Wash, soak in cold water overnight. Next morning, bring wheat to boiling point, simmer 3-4 hours, until kernels burst open.” I believe “wheat” and “wheat berries” are basically the same and have seen other recipes that use “wheat berries” use the same drying and soaking method. Hope this helps!
Katya
May 31, 2013 at 1:20 AM (11 years ago)Pronounced “koo TYA”, not “cha” :).
Pat Tucker
July 9, 2013 at 1:28 AM (11 years ago)In the USA, the Polish deli’s/stores carry this around the Christmas holiday…it’s called “cracked white wheat”, no brown shell on it…you can also purchase it at Middle Eastern stores all year round. I rinse then soak the cracked wheat for one hour, drain, then bring salted water to boil, add cracked wheat, bring back to boil, then simmer till it bursts open, ‘do not overcook’…drain, rinse lightly to rid of starchiness. Add honey to taste, Solo brand canned poppyseed to liking, chopped walnuts, not coarse/broken, our family likes a lot of nuts…eat warm or cold. Found some families at my church subsituted barley…nope, not the same.
Mag
December 11, 2013 at 11:39 PM (11 years ago)Hi, Kutia is not only Ukrainian Christams dish. It’s very popular over Bielorussia, Poland, Carpathians region etc. Regarding wheat – you can buy it online. This wheat has less of its outer, though shell, and is especially prepared to cook it fast http://www.eko-kraina.com.pl/pszenica-kutie-400g-babalscy-p-291.html , http://jawo2008.pl/pl/p/Pszenica-na-KUTIE.-KUTIA.-500g/394 . Ask in Polish deli or look for at ebay. Common wheat grain must be soaked for at least 24h and then cooked for an hour or longer. Also a prepared, preboiled wheat does great, in spite it doesnt pop up http://www.french-supermarket.com/en/starches/419-ebly-ble-gourmand-500g.html
The classic recipe calls for nuts, but pecans were unknown in Europe, so use rather walnuts or, better, roughly ground/chopped hazelnuts. For “rich” version you may add chopped confited orange peel, almonds and almond essence. I love this dish the nex day, when all the ingredients blend perfectly, ar even 48h after Xmas, if it last…:)
Kutia symbolizes a good beginning, health and wealth for all the next year. The recipe comes from wheat sheafs every farmer used to put both inside the cleaned, prepared for celebration, recently painted house and outside, in the garden/field for birds and animals to feed at the longest winter night. The home’s shaf used to be decorated with apples, nuts and dried poppy heads, and was considered the same as nowaday’s Xmas tree, that came from Germany, but much earlier then the tree.
I hope it helps š Happy Christmas!
Claudia's Cookbook
December 13, 2013 at 3:38 PM (11 years ago)Thank you so much for the info Mag! Happy Holidays to you and your family!! š
Erena
December 20, 2013 at 4:43 PM (11 years ago)I boiled and boiled for 5 hours and the wheat berries opened some
It was thick as you say but they are chewy what the heck am I doing wrong???
Claudia's Cookbook
December 20, 2013 at 4:58 PM (11 years ago)It sounds like you’re doing it right Erena. It does take a long time for the wheat berries to open. The texture is supposed to be somewhat chewy, even after you mix in the honey sugar water, poppy seeds and nuts. Does your Kutia look different than the pics we posted? If you dried the wheat berries in the oven and soaked overnight, that should do the trick.
Merle Fenwick
December 22, 2013 at 10:37 PM (11 years ago)How many cups in a pint. I thought a pint is a liquid measure. Thanks
Claudia's Cookbook
December 23, 2013 at 1:35 AM (11 years ago)2 cups.
Iryna Wilson
April 7, 2014 at 9:12 PM (11 years ago)My family recipe prepares the same recipe above but omits the water and sugar and we use only liquid honey, maybe 1/2 cup. 1 cup poppy seeds prepared as above and 1 tsp grated orange rind, a squeeze of orange juice, 1/2 tsp almond extract and chopped maraschino cherries with a tbsp of cherry juice as well and we add golden raisins along with the pecans.
Amazing the next day!
Claudia's Cookbook
April 9, 2014 at 11:07 AM (11 years ago)Sounds delicious Iryna! Thanks for sharing š
Ane Skale
December 21, 2014 at 10:19 AM (10 years ago)I am making kutya for the first time for 5th graders . Cant wait to see what the expressions on their face .They are all from different ethnic backgrounds, im excited to see all their little expressions. Will share my experience with you. Wish me luck.
Claudia's Cookbook
December 21, 2014 at 10:26 AM (10 years ago)That’s great Ane! I am so curious to see if they like it! Good luck!
Rebecca
December 22, 2014 at 9:26 PM (10 years ago)The household got the flu shortly before the holiday. We traditionally celebrate Christmas on the 25th, but this year we chose to postpone the holiday until Jan. 7th. Our Ukrainian heritage is on our mothers side. It works out even better this year because the guests that were to come to our house this Christmas also have some Ukrainian blood. I plan on making this dish to add to the meal. Thank you for the recipe!
Claudia's Cookbook
December 22, 2014 at 9:31 PM (10 years ago)I hope you and your family feel better soon Rebecca! Let us know how you like the recipe. Happy (healthy) Holidays to you!
Rebecca
January 6, 2015 at 8:02 PM (10 years ago)Well everyone tried it, and there was mixed emotions. Two people thought it was really good, three thought it was OK, and the rest had a spoon full or so.
I thought it was good except I think I’ll cut down from 6 TBSP of poppy seeds to 4 TBSP next time since it was a bit strong on the poppy seeds flavor for me.
The wheat I used was Bobs red mill soft white wheat. (1 cup dry wheat berries to make 2 cups cooked. They opened up like the pictures, and were so sweet tasting before adding anything else.)
I even gave the dogs a few wheat kernels (which they loved) since tonight, legend has it, the animals can talk. š anyway, thanks again for the wonderful recipe, i’ll be making this again
Claudia's Cookbook
January 6, 2015 at 8:38 PM (10 years ago)Thanks for sharing Rebecca! Yes, Kutia is not my personal favourite, so I can understand the mixed reactions š Love that the dogs got a treat too! Regardless, I’m very happy to hear it turned out and you were able to find the wheat berries!
irene s. pyskir-bilak
December 28, 2014 at 2:27 PM (10 years ago)I usually have no problem with my kutia. This year I bought “soft wheat” and the kernels got hard on the second day? Why? Can I cook the kutial in its already made stage to make the kernels soft?
Claudia's Cookbook
December 28, 2014 at 9:34 PM (10 years ago)Not too familiar with “soft wheat” as we don’t use it, sorry.
Marty Chuchmuch
January 1, 2015 at 10:33 PM (10 years ago)when you buy poppy seed, it already looks so fine, do you still have to grind it?
Claudia's Cookbook
January 1, 2015 at 10:36 PM (10 years ago)Yes, we grind it and recommend it. It makes a difference in consistency.
Stacie
January 3, 2015 at 12:53 PM (10 years ago)We adopted our daughter from Ukraine over 10 years ago and every year I attempt to provide a Ukrainian Christmas Eve meal. I am not Ukrainian and have had no one to explain techniques on how to make some of these recipes. I cannot thank you enough for the instructions for cabbage rolls and Kutia. I had no idea where to buy wheat—now I can! Thank you so much!
Claudia's Cookbook
January 3, 2015 at 12:59 PM (10 years ago)Hi Stacie! It’s so wonderful you are keeping the Ukrainian culture and traditions alive for your daughter. Thank you so much for sharing. You have no idea how much it means to us that we can help you and your family connect with food and bring a sense of ‘home’ to your daughter. All the best to you!
Lyana
January 3, 2015 at 5:19 PM (10 years ago)Fabulous! So glad I found this detailed recipe. I love Kutia and I make the rest of my American-Ukrainian family have at least one spoonful at Christmas dinner. Thank you for the recipe!
Claudia's Cookbook
January 3, 2015 at 5:21 PM (10 years ago)I’m so glad you found us, Lyana! My family pushes the spoonful of Kutia on me too each Christmas š Thanks for sharing!
Yevhen
January 4, 2015 at 6:55 AM (10 years ago)Thanks for the recipe. I live in England and I’m on Kutia duty this year. I have some “Split Wheat” – and cannot find what exactly this is. Have you heard of this and will it be OK for Kutia?
I have Googled and looked at the wholesalers website with no luck.
Thank you and “Smachnoyji Kuti”.
Claudia's Cookbook
January 5, 2015 at 3:57 PM (10 years ago)Hi Yevhen! Best of luck with Kutia duty! I’m not overly familiar with split wheat and we haven’t used it. We use whole kernel wheat. Some others have used Wheat Berries, so you may be able to find it under that name. Good luck!
Chrissy
December 18, 2022 at 3:09 PM (2 years ago)In England I think it’s just whole wheat.
Bojana
March 30, 2015 at 3:15 AM (10 years ago)I am from Macedonia and my mother makes something similar. We call it “boiled wheat”. No drying in the oven, no soaking, but after a few hours of cooking my mother wraps the pot in a blanket to keep it warm longer and the kernels become soft. We add sugar, walnuts and cinnamon. I haven’t eaten this for a long time. Thanks for the reminder.
Claudia's Cookbook
March 30, 2015 at 9:19 AM (10 years ago)You are welcome Bojana! Thanks for sharing your traditional recipe as well! š
Jessica
April 1, 2015 at 11:09 AM (10 years ago)I always skip out on the kutia too! Why waste tummy space on that when you can fill it with borscht, varenyky, and nalysnyky! As a Ukrainian/Canadian girl myself, I 100% relate with and love your blog! Thanks for helping to keep the heritage alive! I am having a little girl and she will be Darka Katharina after her Babas. So glad I came across this today!
Claudia's Cookbook
April 1, 2015 at 3:10 PM (10 years ago)Hi Jessica! Wow, thank you so much for your lovely comment and sharing your story. Congrats on the little one! How very exciting for you. I love the name Darka. Now you will have to compile all your Ukrainian recipes for her one day š
Susan B
December 13, 2015 at 10:07 AM (9 years ago)Love your recipes! They are so similar to my Grandma Jennie’s recipes, which makes sense since she was from Saskatchewan too (Preeceville and Carrot River).
I can’t wait to try Kutya this year with nuts chopped into it. We always leave the poppy seeds whole so they have a great pop in your mouth as you chew.
Grandma always said to use Winter Hard Wheat because it produced the best Kutya.
Claudia's Cookbook
December 14, 2015 at 7:03 PM (9 years ago)Thank you so much for sharing Susan! Kutia is definitely not my fav, but reminds me so much of my family that I can’t help but love it š Happy Holidays to you and your family!
Shannon
December 24, 2015 at 11:20 AM (9 years ago)Do you drain the water after cooking the wheat?
Claudia's Cookbook
December 24, 2015 at 4:09 PM (9 years ago)We typically scoop out any access water.
Brenda
January 1, 2016 at 11:05 PM (9 years ago)Can you freeze this dish?
How many days ahead can it be made?
Thanks
Brenda
Claudia's Cookbook
January 1, 2016 at 11:11 PM (9 years ago)I would not recommend freezing this dish. You can make this the night before.
Marlene
December 19, 2016 at 11:22 PM (8 years ago)My Mother and I have successfully frozen containers of Kutia (minus nuts)…have had it in the freezer until next Christmas
Claudia's Cookbook
December 23, 2016 at 9:46 AM (8 years ago)That’s good to know! Thanks Marlene!
Mark Onyschuk
December 12, 2023 at 8:07 AM (12 months ago)Freezing risks causing water crystals forming in the boiled wheat berries – once they thaw, rather than being chewy they have the consistency of wet paper towels or cloth (if you tried to chew such a thing). Definitely not recommended.
Another option for quicker, more last-minute Kutia is – if you can find it – something called perled wheat – this is wheat that’s gone through a perling machine that breaks up the outer husk and grinds it down a touch. Perled wheat can be cooked in about 45 minutes without any prior preparation. Just be sure to give it a great deal of extra water when boiling – like between 6:1 and 8:1 water to wheat by volume.
Nadia
January 7, 2016 at 2:29 PM (9 years ago)How much water do you use to boil the wheat? If the water runs low do you add more? How do you make sure it doesnāt burn while cooking?
Thanks for your help!
Claudia's Cookbook
January 9, 2016 at 9:28 PM (9 years ago)11-12 cups of boiling water. It will definitely not burn with that amount of water.
Claudia's Cookbook
January 9, 2016 at 9:37 PM (9 years ago)Hi Nadia – sorry about that. We boil the wheat in 11 – 12 cups of water. You definitely won’t run out of water. But yes, if by chance you do, add a bit more until the kernels are cooked and burst open.
H. Prestie
January 7, 2017 at 9:12 PM (8 years ago)Today is Ukrainian Christmas and I have enjoyed Kutia for the first time in my home. It was a success, but I made enough for 20 people. What am I supposed to do with all the left overs. I don’t think I can eat it all and have nobody to share with. My girlfriend hates it(English). So, aside from freezing it, how long will it keep in the fridge without the trimmings (sugar, honey etc.)?
Pam
December 10, 2017 at 4:45 PM (7 years ago)Have any of you ever made creamy kutia? I had it once as a child but have never been able to find a recipe for it. Claudia, do you think thickened whipping cream would work?
Roberta Moroz
December 24, 2017 at 1:34 AM (7 years ago)After soaking overnight, I use a roaster in the oven and cook the wheat for anywhere from 4-8 hours, depending on the wheat that year. During the final 30 minutes or so, I add unground poppy seed, raisins, and waaaay more honey than in Claudia’s recipe. We eat it hot, with heavy whipping cream. Don’t whip the cream! Can’t imagine it cold or without cream!
Linda Benson
January 3, 2018 at 5:51 PM (7 years ago)I am about to attempt to make kutya for Ukrainian Christmas. I have a reliable Ukrainian cook book, but appreciated reading everyone’s comments here. I know my very Canadian kids will probably not like it, but I miss it. Tradition has it that if you throw the kutya up to the ceiling and some of it sticks, that brings the family good luck. My mom used to tell me that was why my Baba wouldn’t make the kutya too watery.
Darryl
December 23, 2019 at 8:02 PM (5 years ago)my baba would do that too!
Josef & Bohdan
January 25, 2018 at 7:43 PM (7 years ago)I just made this today since our host at Christmas made a wonderful Kutya and we had to have more. It is now out of the oven and it has sort of a “nose”, i.e. it smells like a barn! What did I do wrong, oh this is awful. Is it the poppy seeds, we didn’t grind them? Really strong smell.
Sylvia
January 26, 2018 at 3:51 AM (7 years ago)OH dear!! Poppy seeds do not get baked with the wheat in the oven.. Is that what you did? Hopefully the overnight or 7- 8 hour soak before boiling will correct the mixture.
the mixture .
Another thought is to put the wheat and poppy seeds into a seive before soaking..Maybe you can get rid of the poppy seeds that way. GOOD Luck!
Sylvia
January 26, 2018 at 3:53 AM (7 years ago)OH dear!! Poppy seeds do not get baked with the wheat in the oven.. Is that what you did? Hopefully the overnight or 7- 8 hour soak before boiling will correct the mixture.
the mixture .
Another thought is to put the wheat and poppy seeds into a seive before soaking..Maybe you can get rid of the poppy seeds that way. GOOD Luck!
Lyndisj
July 1, 2018 at 7:58 PM (6 years ago)I cook mine in slow cooker and it works fine. I just put cold water and wheat and poppy seeds at first when cooked after several hours I add honey and pecans to taste and itās wonderful
LienJuicy
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Adriyanna
August 6, 2018 at 7:16 PM (6 years ago)This is the Uki Christmas dish that we all talked about and snickered about every year but no one made or liked! Good to hear someone does!
Tradition says that you are supposed to fling a spoonful of kutia at your ceiling at Christmas- if it all sticks it’s good luck for the next year. Although starting my year scraping kutia off my ceiling never appealed. Lol!
Halyna
September 25, 2018 at 5:55 PM (6 years ago)And when you are done, does each person in the family throw a handful of kutya to the ceiling to see if it sticks? For non-Ukes, we did this if it sticks that person will have a prosperous new year. (we did tape up newspaper on the ceiling before hand)
Toni
December 25, 2018 at 12:36 AM (6 years ago)I make Kutia every single year for Christmas. I was first introduced to it when my Grandma on my Dads side made it. It was love at first taste. My Dad made it every Christmas as well. My Grandmother passed away when I was still in my twenties, and I lost my Dad several years ago as well. It makes me feel closer to them both at Christmas time, and I love keeping the tradition alive. I’ve never dried my wheat berries in the oven, but have tried it both stovetop and in the slow cooker and both work out fine. I do soak them overnight, though. I will have to try drying the wheat before hand next year, and see what kind of a difference it makes. Merry Christmas!!
Mike
January 4, 2019 at 6:04 AM (6 years ago)I have been making Kutia for18 to 20 people for the last 50 years. ( Iāam 85 years old). Always had success.
1- 1/2 cups wheat
1 cup ground poppyseeds
1/4 to 1/2 cups sugar
1/4. Cups chopped walnuts
1/2 cups honey ( more if needled)
Rinse wheat in warm water.soak overnight in cold water.. Drain. In a pot bring wheat and cold water to a boil. Simmer for approx. 30 to 45 min. Add more water if necessary. Stir constantly to avoid the wheat from sticking to the bottom of the pot. Wheat is done when it begins to crack. Drain wheat and rinse in warm water. In a bowl mix wheat, poppy seed, sugar, and walnuts. Mix well and set aside. Just before serving add warmed honey. Adding honey sooner will harden the wheat.
Notes:
– Ground poppy seeds can be made by scalding the seeds for approx. 4 to 5 minutes. Drain dry in a 250 deg oven. Remove and grind.
– You can use less sugar. Sweetness, to taste,
can be achieved from the honey.
-The mixture, less the honey, can be made the night before.
Kim
December 26, 2022 at 9:59 AM (2 years ago)Mike! I made Kutia and found it amazing after cooking the wheat berries. But when I served it the next day the wheat was super chewy! Not at all like the texture I found after cooking. I am concluding that mixing the honey in it, actually mixing all the ingredients a day ahead is what toughened the berries. Is there a way to soften the berries in the mixture? I have a huge batch and hate to waste it! I hope you see this!
Mike
January 4, 2019 at 7:15 AM (6 years ago)By the way. Because of the large Ukrainian population in Canada we can find stores that can supply all of the ingredients Merry Christmas
Rosella
April 14, 2019 at 7:53 PM (6 years ago)I would like to thank you for the efforts you’ve put in penning this site.
I really hope to check out the same high-grade content by you in the future as well.
In truth, your creative writing abilities has inspired me to get my very own website now š
Danette Warner
December 19, 2019 at 7:31 PM (5 years ago)Hi,love all the info. Ive taken over trying to find the right wheat without sucess. Hopefully baking beforehand will solve the problem of finding the right wheat in the States. Just got a foodie instant pot pressure cooker. If anyone has made it that way please post directions so I can try it next year.
Vieanna
December 22, 2019 at 7:04 PM (5 years ago)Hi,
Could you please give the name of the store you buy your wheat from?
I’ve been unable to find the right kind of wheat (as in you photos) for years now, used to get it from Safeway.
Looking in stores & online not all wheat berries are the same, some look like rice.
I live just south of Winnipeg, so I’m willing to make the drive to get the wheat.
Thanks
Claudiaās Cookbook
December 22, 2019 at 8:18 PM (5 years ago)Bulk Barn has them under āWheat Berriesā. Iāve seen them at the one on Southglen off St. Anneās recently.
Patricia
December 21, 2022 at 9:53 AM (2 years ago)Sausage Makers on Nairn Avenue Winnipeg sells the pearl wheat in a bag and the whole poppyseeds. I am starting the process today. Appreciate all the comments.
Orest
December 23, 2020 at 6:07 PM (4 years ago)This year for some reason my kutya turned out watery. Can I heat the wheat, poppy and honey mixture to evaporate some of thenwater?
Claudia's Cookbook
March 1, 2021 at 3:16 PM (4 years ago)You can try that for sure.
Karen Giffing
December 28, 2020 at 3:46 PM (4 years ago)What can be done with left overs. I made this for the first time this year for my husband and myself…used 2 cups and waaay too much for 2 people.
Ross
September 22, 2021 at 4:05 PM (3 years ago)You can fridge it and have it for a next 2-3 days. Since this dish is of grain, poppy seeds, honey it won’t spoil within this time.
Vera
December 24, 2021 at 3:41 AM (3 years ago)You can also find the wheat listed as āpearled ā wheat in grocery stores.
Roberto
January 8, 2022 at 11:11 AM (3 years ago)Ti leggo dallāItalia. Ero interessato alla ricetta della Kutia e sono arrivato quiā¦ Divertentissimo il dialogo con il quale tu inizi, tra te e tua madre. Mi sembra di essere a casa mia quando propongo ai miei figli (italiano-spagnoli) cibi tradizionali che loro NON amanoā¦ Grazie per la ricetta e le immagini. E auguri per il 2022ā¦
Stefania Zadojnyj
December 7, 2023 at 7:20 PM (12 months ago)Hello the wheat is called “Peeled Wheat” in the USA.
I live in Florida and 2 places that usually carry peeled wheat is Italian
delis and Middle Eastern Delis. Now we have a variety of Eastern European stores that some have it. Just ask.
Hope that helps.
Stefania Zadojnyj
December 7, 2023 at 7:23 PM (12 months ago)Hello the wheat is called “Peeled Wheat” in the USA.
I live in Florida and 2 places that usually carry peeled wheat is Italian
delis and Middle Eastern Delis. Now we have a variety of Eastern European stores that some have it. Just ask.
Hope that helps.
Also my mom used only Walnuts in her kutia as those were readily available in Ukraine.
Sonia
January 3, 2024 at 9:54 PM (11 months ago)Do you strain the wheat after is has been cooked?