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 follow the history of transcribed cooking instructions far back into distant history, in fact as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone 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 drinkers feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs made use of a wide range of herbs and spices, including many that are still in use today for example basil, mint and asafoetida. Moving on, there are a couple of interesting cookery books published in the 1300s - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is served today, but instead accounts of the types of food on the tables of the rich and powerful of that time. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices such as coriander, basil and rosemary. These new herbs and spices created an explosion in manuscripts on cookery, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, recipe books are increasing in popularity as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Kutia (Flummery) recipe.
