Recipe by Olha
Svyata Vechera, the Holy Supper, was an important feast on both the Uniate and Orthodox Christian calendars.
Top Review by lunabix
This year we tried to make Holy Supper ourselves, and instead of using my mother-in-law's recipe for the "wheat" course, I tried this recipe. It was great! We had leftovers and ate them for breakfast with a little milk poured on them, like oatmeal only much better.
- 1 1⁄2 cups wheat berries, soaked in warm water for 24 hours, and then strained (kernels)
- 4 1⁄2 cups water (or more) or 4 1⁄2 cups milk (or more)
- 3⁄4 cup poppy seed
- 2⁄3 cup sliced roasted almonds or 2⁄3 cup walnuts
- 1⁄2 cup honey, to taste
- 2⁄3 cup chopped dried apricot (optional)
- 1⁄2 cup raisins
- 1 pinch salt, to taste
- 1 dash ground cinnamon
Directions See How It's Made
- In a medium pot, combine wheat kernels and milk.
- Bring to a boil.
- Reduce heat, cover, and simmer 3 hours.
- Add more liquid as necessary to keep kernels covered.
- Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover.
- Soak 30 minutes, drain and grind in a food processor.
- Set aside.
- Drain water from wheat kernels and keep 1/2 cup of the liquid.
- Add the honey to the liquid and mix well.
- Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins, and salt.
- Bake in a 2-quart casserole dish, uncovered, at 325 degrees for 20 minutes.
- Kutia may be served warm 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.