Kutia – A Sweet Christmas Tradition in Poland
Kutia is a beloved Christmas Eve dish rooted in the culinary traditions of eastern Poland, particularly in regions like Podlasie, Lublin, and parts of Lesser Poland. Its origins trace back to the Orthodox and Greek Catholic communities, and the dish is a shared heritage with neighboring countries like Ukraine, Belarus, and Lithuania. While not universally served across Poland, Kutia remains a nostalgic staple in families with roots in these regions.
Rich in symbolism, Kutia is prepared as part of the Wigilia supper, often included among the 12 traditional dishes. Its ingredients—wheat, honey, poppy seeds, and dried fruits—are laden with meaning: wheat symbolizes prosperity and life, honey signifies sweetness and joy, while poppy seeds represent abundance. The dish is both a treat and a meaningful gesture, connecting families to their ancestors and traditions.
Ingredients:
- 1 cup whole wheat grains (hulled or pearl)
- 1/2 cup poppy seeds
- 1/2 cup honey (adjust to taste)
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup finely chopped dried figs or dates
- 1/4 cup crushed roasted almonds (for garnish, optional)
- 1/2 cup milk (for soaking poppy seeds, optional)
Instructions:
- Prepare the Wheat:
- Rinse the wheat grains thoroughly.
- Soak overnight in water, then drain.
- Cook the wheat in a pot of boiling water (1:3 ratio) until soft, about 1.5–2 hours. Drain and set aside to cool.
- If you use pearl barley, cooking time cuts down to 20 minutes.
- Prepare the Poppy Seeds:
- Pour boiling water (or milk) over the poppy seeds, let them soak for an hour, and drain.
- Grind the poppy seeds twice using a grinder or food processor to achieve a smooth texture.
- Combine Ingredients:
- In a large bowl, mix the cooked wheat, ground poppy seeds, honey, nuts, raisins, and chopped dried fruits.
- Adjust sweetness by adding more honey if needed.
- Serve:
- Chill for a few hours before serving, as Kutia tastes best when the flavors meld together.
Serving Tip: Kutia can be enjoyed as is or with a splash of warm milk for added creaminess. It’s a dessert steeped in tradition and sure to bring a touch of Polish heritage to your Christmas table!
What can you do to make the process shorter?
Use kasza pęczak instead of whole wheat grains. We often do that in Poland.
Kasza pęczak is commonly referred to as pearl barley in English. It is a type of hulled barley grain that has been polished to remove its outer husk and bran layer, making it quicker to cook while still retaining a chewy texture and nutty flavor. Pearl barley is versatile and widely used in soups, stews, and salads.
You can garnish your Kutia in a different way, like this below, served in my Friend’s house in Włodawa:
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