Kutya, Mark's

Kutya, Mark's

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Megan Stewart


An old Polish family recipe of Mark's, which got translated to be able to share...


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Stove Top


  • 2 c
    fine wheat
  • 4 qt
  • 1 c
    poppy seeds
  • 2/3 c
  • 1/2 c
    pecans, finely chopped
  • 1/3 c
    honey, dissolved in 1/2 cup water

How to Make Kutya, Mark's


  1. Wash wheat in cold water. Soak overnight in the 3 - 4 quarts of water. Next day, bring wheat to boiling point and then simmer 4 - 5 hours, stirring often to prevent the wheat from sticking to the pot bottom. The wheat is ready when the kernels burst open and the fluid is thickened and creamy. Another method is to bring wheat to a boil and put in low overn (260F) and bake overnight. Scald poppy seed and simmer for 15 minutes. Drain well and put through a food chopper (fine blade) or a blender. Set aside until ready to use. Mix honey, sugar and hot water.

    Before meal, mix sugar mixture, poppy seed, chopped nuts and the cooled wheat. More sugar may be added to your taste. About 1 tbsp salt can be added to improve the flavor. Walnuts or pecans can be used.

Printable Recipe Card

About Kutya, Mark's

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: Polish

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