Traditional Kutya

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the whole wheat berries thoroughly under cold water.

   Ca. 2 min.

2. 2

   Place the rinsed wheat berries in a large bowl and cover with plenty of cold water.

   Kokkens note: Ensure the wheat berries are fully submerged.

3. 3

   Soak the wheat berries overnight, or for at least 8 hours.

   Ca. 6 t.

   Kokkens note: Soaking helps to soften the grains and reduce cooking time.

4. 4

   Drain the soaked wheat berries and rinse them again.

   Ca. 1 min.

5. 5

   Transfer the wheat berries to a medium pot and add the water for boiling.

6. 6

   Bring the wheat berries to a boil over high heat, then reduce the heat to low and simmer, covered, for 45-60 minutes, or until tender.

   Ca. 1 t.

   Kokkens note: The cooking time can vary depending on the wheat berries; check for tenderness.

7. 7

   While the wheat berries are cooking, place the poppy seeds in a small bowl and pour the hot water over them.

8. 8

   Let the poppy seeds soak for 15-20 minutes, then drain thoroughly.

   Ca. 20 min.

   Kokkens note: You can use a fine-mesh sieve or cheesecloth to drain the poppy seeds well.

9. 9

   Once the wheat berries are cooked, drain any excess water and let them cool completely.

   Ca. 10 min.

10. 10

    In a large mixing bowl, combine the cooled wheat berries, soaked poppy seeds, walnuts, raisins, and honey (or maple syrup).

    Ca. 2 min.

11. 11

    Mix all ingredients well until evenly combined.

    Ca. 1 min.

12. 12

    Serve traditional kutya chilled, garnished with sliced almonds if desired.

    Kokkens note: For best flavor, allow it to chill in the refrigerator for at least an hour before serving.