1 cup whole wheat kernels
1/2 cup poppy seeds
1 cup honey, (clover or wild)
1/2 cup walnuts, chopped
1/2 cup raisins
1 pinch salt
Directions
Blanch the wheat with boiling water. Cover and let
stand for about 1 hour. Pour off the water, then add
enough cold water to cover about double, and cook,
covered, over low heat until the kernels are soft,
about 3 to 4 hours depending on the type of wheat.
Strain and allow to cool. Blanch the poppy seeds with
boiling water, allow to rest for 15 minutes, then
drain. Add enough cold water to cover and reheat to
boiling. Cook for a few minutes then drain the water
again. Pour the seeds into a cotton towel and pat and
squeeze dry. Then mash the seeds in a processor or
blender until mixture turns from slate to milky.
Combine the wheat, poppy seeds, and honey. Taste and
season as needed with salt. Add the chopped walnuts
and raisins. The consistency should be semiliquid.
Servings: 10 servings
Kutia (Flummery) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fruit; Nut
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into antiquity, in fact as far back as pharonic Egypt, and maybe further still. However, generally, these early records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. Moving on, there are some interesting books published in the 14th Century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these have no connection with the curry that is popular today, but rather recipes for the types of food on the menues of the rich and powerful. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including basil and rosemary. These new foods and spices prompted an explosion in manuscripts on cooking, many of which still exist in private collections. During the next few hundred years, the wealthy families of the West strove to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the twentieth century, cooking books were greatly in demand as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Kutia (Flummery) recipe.
