Instructions

• Rinse 1 1/2 cups wheat berries in cold water until the rinse water runs clear. Place the rinsed wheat berries in a bowl and cover with lukewarm water so the water is about 2 inches above the berries. Soak overnight (8–12 hours).
• The next day, drain the soaked wheat berries. Transfer them to a medium heavy pot and add 4 1/2 cups of milk (or water, if you prefer; milk tastes better). Bring to a boil over high heat.
• When the liquid reaches a boil, reduce heat to low, cover the pot, and simmer gently until the wheat berries are very tender, about 3 1/2 to 4 hours. Stir occasionally to prevent sticking. If the liquid level drops and the berries are exposed, add more milk to keep them submerged.
• While the wheat berries cook, prepare the poppy seeds: place 3/4 cup poppy seeds in a fine-mesh sieve and rinse thoroughly. Transfer the rinsed poppy seeds to a medium saucepan and add about 3 cups water.
• Over medium heat bring the poppy-seed mixture to a gentle simmer (do not boil). Turn off the heat, cover, and let sit 30 minutes. After 30 minutes, return to a gentle simmer again (do not boil), turn off the heat, cover, and let sit another 30 minutes.
• Drain the poppy seeds well using a colander or by covering the pot and using several layers of cheesecloth over the lid to catch stray seeds. Grind the drained poppy seeds using a food grinder with a fine plate or in batches in a clean coffee grinder until finely ground. Set the ground poppy seeds aside.
• Preheat the oven to 350°F. Spread 2/3 cup slivered almonds in a single layer on a baking sheet and toast in the oven for about 5 minutes, watching closely so they do not burn. Remove the almonds and reduce the oven temperature to 325°F.
• When the wheat berries are very tender, drain the cooking milk into a glass measuring cup. Reserve 1/2 cup of the cooked milk and discard the remaining cooked milk.
• In a small bowl, combine 1/2 cup honey with the reserved 1/2 cup cooked milk and stir until smooth.
• In a large mixing bowl, combine the cooked wheat berries, the ground poppy seeds, 1/2 cup raisins, 2/3 cup chopped dry apricots, the toasted 2/3 cup slivered almonds, the honey-milk mixture, and 1/8 teaspoon salt. Mix thoroughly to combine.
• Transfer the mixture to a casserole or pie dish and bake uncovered at 325°F for 20 minutes.
• Remove the kutia from the oven, cover with foil, and let it rest 15 minutes before serving. Serve warm or cold. Store in the refrigerator; kutia will keep up to about 2 weeks.