Ingredients:
1 ½ cups of wheat
4 ½ cups of milk
¾ cups poppy seeds
½ cup honey
½ cup raisins
⅔ cup chopped dry apricots
⅔ cup chopped walnuts
2/3 cup toasted slivered almonds
⅛ tsp salt
3 cups water
Instructions:
Rinse wheat in cold water until water runs clear. Transfer to a bowl and soak overnight in warm water, adding enough water to cover 2-inches above the wheat berries.
The next day, drain wheat berries. Place in medium-sized heavy pot and cover with milk. Bring to boil over high heat.
When milk starts to boil, reduce heat to low. Cover with lid and simmer until wheat berries are tender, about 3½-4 hours, depending on quality of wheat, stirring occasionally to prevent sticking. Add more milk as needed to keep wheat berries fully submerged.
Meanwhile, rinse poppy seeds thoroughly in fine mesh sieve. Drain well and transfer to medium saucepan. Add water. Bring to simmer – do not boil.
Turn off heat. Cover and let sit for 30 minutes.
Return to a simmer – don’t boil. Turn off. Let sit for another 30 minutes.
Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds.
Use food processer or food grinder to grind poppy seeds finely.
Preheat the oven to 350˚F. Spread 2/3 cups of walnuts on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.
When wheat berries get very tender, drain off the milk in a glass measuring cup. Keep 1/2 cup of the cooked milk and discard the rest.
Combine honey with 1/2 cup of saved milk and stir until combined. Set aside.
Place cooked wheat berries in a mixing bowl. Add ground poppy seeds, raisins, apricots, almonds, honey-milk mixture, and salt.
Mix everything together and place in casserole or pie dish.
Bake kutia for 20 minutes, uncovered, at 325˚F.
Remove kutia from oven. Cover with foil and let rest for 15 minutes before serving.
