A genealogy of the Walowy family in Stryjowka, Hrycowce, and Kretowce in the Administrative District of Zbaraz.
Kutia
Ingredients
- 250 ml (1 cup) Wheat kernels, cleaned and picked over - 1.5 -2 liters (6-8 cups) water - 60 ml (1/4 cup) honey dissolved in 125 ml (1/2 cup) boiling water - 60 ml (1/4 cup) poppyseed - 60 ml (1/4 cup) chopped walnuts - optional - raisins
Method
1. Spread the wheat on a baking sheet and place in a 120° C (250° F) oven to dry for an hour.
2. Wash the wheat in cold water and soak overnight.
3. The next day, bring 6 to 8 cups of water to a boil with a pinch of salt and simmer the wheat for 3 to 4 hours, until the kernels burst and the liquid has thickened.
4. Meanwhile, scald the poppy seeds and drain them. Place in a small saucepan, cover again with water and simmer for 3 to 5 minutes. Drain, and put through a food grinder twice.
5. Combine the honey and boiling water. Stir the honey mixture, poppy seed and chopped walnuts into the cooled wheat mixture. Refrigerate. Serve cold.
