Kutia - Christmas Wheat Berry Dessert

Rinse wheat berries thoroughly under cold running water, drain well.

Place wheat berries in large bowl, cover with cold water by 5cm, soak overnight or minimum 8 hours.

Next day, drain soaked wheat berries, transfer to large pot.

Add fresh water to cover wheat by 3cm, add pinch of salt.

Bring to boil over high heat, reduce to gentle simmer.

Cook uncovered for 60-90 minutes, stirring occasionally, until wheat is tender but still has slight chew.

Wheat should be soft enough to bite through easily but not mushy.

While wheat cooks, prepare poppy seeds: rinse under cold water, drain.

Place poppy seeds in small pot, cover with water, bring to boil.

Simmer poppy seeds for 15 minutes until softened, drain thoroughly.

Grind cooked poppy seeds in food processor or grind through meat grinder twice for fine paste.

Warm honey in small saucepan over low heat until liquid and pourable, don't let it boil.

Chop walnuts and almonds coarsely, toast in dry skillet over medium heat for 3-4 minutes until fragrant.

Chop dried figs into small pieces, combine with raisins.

When wheat is cooked, drain thoroughly, let cool for 10 minutes.

Transfer warm wheat to large serving bowl.

Add ground poppy seeds to warm wheat, mix thoroughly to distribute evenly.

Pour warm honey over wheat mixture, stir well to coat all grains.

Add toasted nuts, raisins, and chopped figs, fold gently to combine.

Let kutia cool to room temperature, stirring occasionally.

Cover and refrigerate for at least 2 hours to allow flavors to meld and mixture to thicken.

Before serving, stir well and check consistency - add more honey if too dry.

Serve chilled or at room temperature in small bowls as traditional Christmas Eve dessert.