Kutya — Ukrainian Honey and Poppy Seed Wheat Pudding

Drain the wheat soaked overnight and rinse it twice under running water. Remove any husk fragments and empty grains that float to the surface.

Bring the wheat and 1.5 liters of water to a boil. Skim off any foam, reduce the heat, and simmer with the lid slightly ajar for 80–90 minutes; add the salt during the final 10 minutes. Some grains should split at the tip and show their white centers, but they should be tender without falling apart. Drain and let cool.

Drain the poppy seeds soaked in boiling water through fine cheesecloth and squeeze out the water by hand. In a mortar or spice grinder, grind them with 1 tablespoon of honey for 10 minutes, until the gray seeds break down and the mixture looks like a milky white cream.

Toast the walnuts in a dry skillet over medium heat for 4–5 minutes, until fragrant, then chop them coarsely. Soak the raisins in lukewarm water for 5 minutes, then drain.

Dissolve the remaining honey in 100 ml lukewarm water. In a large bowl, combine the cooled wheat, ground poppy seeds, honey water, walnuts, and raisins. The mixture should not be runny, but the grains should not look dry; add a few more spoonfuls of lukewarm water if needed.