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PolishPorridge

Page history last edited by PBworks 18 years, 3 months ago

Kutia (koo-TYA, a.k.a. Polish Christmas Porridge)

Contributor: NathanRasmussen

 

1. Prepare whole wheat. Ideally, you've got entire, unmilled whole wheat kernels, in which case you'll need to simmer them in plenty of near-boiling water for three or four hours. If you can't come by such, you can cook cracked wheat (it should remain medium firm) or bulgur (presoak in an equal amount of water, then add some more water for the pot and cook for a minute or two).

 

2. Prepare poppyseed -- as much poppyseed as you can get, up to equal weight with the dry wheat. But if you cannot come by so much, I recently used only 2 ounces of poppyseed with about 28 ounces of dry bulgur, and it still turned out OK. Cover with water (use the FingerTrickForRice) and boil until the seeds soften, a few minutes. If you have a mortar and pestle, drain and grind the seeds; or, if you have a blender, blend them a bit; or, lacking these, use them whole and don't worry about it.

 

3. Combine wheat with poppyseed and sweeten with honey. If you're making the multiple-pound quantities that I did, you'll need at least half a cup for minimal sweetening. Kutia should not be glurgey, but it shouldn't take careful reflection to discern the sweetness either. Refreshingly sweet is what we're looking for here.

 

4. Add goodies. Presoaked raisins, chopped hazelnuts or walnuts, pieces of oranges, et cetera. These can weigh up to the original dry weight of the wheat, according to some recipes I've seen, but I used about half that amount and found the results pleasant.

 

Smacznego! (Bon appetit!)

 

 

Further comments from other experimental chefs are welcomed. Just add your remarks, and put your name in the contributors list.

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