1½ cups of wheat berries, soaked in warm water for 24 hours, then strained (kernels)
4½ cups of water or milk
¾ cup of poppy seeds
2/3 cup of sliced roasted almonds or walnuts
½ cup of honey, to taste
2/3 cup of chopped dried apricots (optional)
½ cup of raisins
1 pinch of salt, to taste
1 dash of ground cinnamon

1. In a medium pot, combine wheat kernels and milk.
2. Bring to a boil.
3. Reduce heat, cover and simmer for three hours.
4. Add more liquid as necessary to keep kernels covered.
5. Scald the poppy seeds with boiling water, drain and add lukewarm water to cover.
6. Soak 30 minutes, drain and grind in a food processor.
7. Set aside.
8. Drain water from wheat kernels and keep ½ cup of the liquid.
9. Add the honey to the liquid and mix well.
10. Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins and salt.
11. Bake in a 2-quart casserole dish, uncovered, at 325 degrees for 20 minutes.
12. Kutia may be served warmed or chilled and sprinkled with cinnamon, but it is best when prepared several days ahead of time in order for the full flavor to develop.

Kutia can be refrigerated for up to two weeks.
Makes 8 servings

Recipe courtesy of Recipezaar at http://recipezaar.com 2005 Recipezaar.