Honey Pearl Barley Kutya with Poppy Seeds and Nuts
A festive kutya made with soaked pearl barley, honey, poppy seeds, nuts, and dried fruits. A hearty, sweet porridge perfect for a Christmas table.
- Time
- 1 h
- Serving
- 489 kcal
- Ingredients
- ≈ $1.15
- Protein
- 11 g
Ingredients
- 1 Pearl barleypack 800 g ≈ $2.80 55 g
- 2 Honey 18 g
- 3 Poppy seeds 12 g
- 4 Walnutspack 150 g ≈ $4.00 15 g
- 5 Raisinspack 200 g ≈ $2.40 15 g
- 6 Dried apricotspack 200 g ≈ $3.80 20 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the pearl1 barley, cover with water, and simmer for 45–50 minutes over low heat until tender, adding salt at the end.
Pour boiling water over the poppy seeds and let steep for 10 minutes, then mash with a spoon or pulse in a blender until smooth.
Chop the raisins5 into small cubes, rinse the currants, and roughly chop the nuts.
Mix the warm barley with honey, poppy seed paste, currants, raisins5, and nuts.
Let the kutya rest for 5 minutes under a lid, then serve warm or at room temperature.
Tips
- Why it works
- Cook the pearl barley over low heat so it doesn't scorch and softens evenly. If the heat is high, the grain turns hard and dry.
- Substitutions
- Instead of walnuts, take hazelnuts (15 g) if you have them. Replace the dried apricots with prunes (20 g), soaked for 10 minutes beforehand.
- Common mistakes
- If you don't pour boiling water over the poppy seeds, they stay dry and won't blend into the porridge. Check by look: the wet mass should be uniform.
- Storing and reheating
- Keep in the fridge for 3 days. Before serving, reheat in a water bath to 60°C, adding a little water if it's too thick.
- Serve with
- Serve with tea or dried fruit compote at Christmas or New Year, when you want something sweet and filling.
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