Today is a Holy Evening, which means that many people will gather at the family table tonight. There should be 12 dishes on the table, the main one among which is kutya. Kuti's recipe is very simple. It used to be believed that the richer the kutya, the richer the harvest will be in the new year. Kutya can be different: wheat, rice, barley and with different fillers. Grain is a symbol of resurrected life, honey is a symbol of a sweet life and a prosperous life, poppy symbolizes wealth. In this post we have collected different recipes of kuti for every taste. Let's start with the traditional wheat kuti.
Ingredients: 1 cup of wheat, 4 cups of water, 70 g of poppy seeds, 70 g of chopped nuts, 1/4 cup of raisins, honey to taste (2-4 tablespoons), boiled water for honey dilution.
Kutya should not be stored for a long time, as honey can ferment. If you plan to eat kutya not immediately, store it without honey, and add honey shortly before serving.
1. At the bazaar, you can buy already prepared wheat, which cooks faster than unprocessed. You can prepare it yourself. Sort the wheat grains, rinse them and dry them in a warm, but not hot oven. When the wheat dries out, sprinkle it lightly with water, put it in a linen bag or mortar and crush it with a makogon until the shells of the grains peel off. Rinse the wheat again and soak it overnight in cold water.
2. The next day, cook the wheat over low heat for 3 hours, stirring occasionally and adding water if necessary. You can put the wheat in a pot and simmer in the oven, adding water.
3. While the wheat is cooking, pour boiling water over the poppy and leave for 1 hour. Then drain the water, add a little sugar and rub the poppy white with a pestle in a mortar or a mixer with a knife attachment. We rub the poppy. Ready-made mac
4. Wash the raisins, pour boiling water for 20 minutes so that the raisins swell, then drain the water.
5. Dilute the honey a little with boiled water.
6. Mix the boiled wheat, crushed poppy seeds, raisins, nuts and diluted honey. Mix the kutyu.
Ingredients: 1 cup of rice, 100 g of poppy seeds, 100 g of walnut kernels, 1-3 tablespoons of honey, sugar to taste.
Sometimes kutyu is made from rice, but rice should be cooked specially.
Pour a glass of rice with one and a half cups of boiling water, cover the pan tightly with a lid, cook the rice for three minutes on high heat, six on medium, three on low.
Do not open the lid for another twelve minutes, letting the rice stew.
The ratio of all other components for kuti is preserved.
Ingredients: 2 cups of whole wheat or rice grains; half a cup or a third (to taste) of honey; dried apples or pears can also be taken to taste; raisins and (or) dried raspberries a quarter of a cup.
Wash and sort the wheat, boil 4 cups of water, add the wheat there and cook for 25 minutes. Add salt, apples and raspberries. After 5-7 minutes – raisins. Cook everything for another two minutes. Add honey to the cooled mass. Leave everything for 1-2 hours.
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