 | |
| Associatedcuisine | Belarusian,Lithuanian,Polish,Russian,Ukrainian,Armenian |
|---|---|
| Main ingredients | Wheatberries,poppy seeds,honey orsugar, variousnuts and sometimesraisins |
Kutia orkutya is a ceremonial grain dish with sweet gravy traditionally served predominantly inBelarusian andUkrainian cuisine, but also in parts ofLithuania,Poland, andRussia.[1] It is consumed by bothEastern Orthodox Christians andCatholics, though whether it is served onChristmas–Feast of Jordan holiday season or as part of a funeral feast can vary between regions. The word with a descriptor is also used to describe the eves of Christmas, New Year, and Feast of Jordan days.[2][3][4]
The wordkutia is a borrowing from the Greek languageκουκκί ('bean') orκόκκος ('grain').[5] The dish has a similar name across the countries where it is traditionally consumed, such asBelarusian:куцця[kuˈt͡sʲːa],Polish:kutia[ˈkutja]ⓘ,Russian:кутья[kʊˈtʲja], andUkrainian:кутя[kʊˈtʲɑ]ⓘ, except in Armenia where it is called anoush abour (անուշապուր), meaning "sweet wheat".
InUkraine kutіa is one of the two essential ritual dishes at theUkrainian Christmas Eve supper[6] (also known asSvyata vecherya). The ritual significance of kutia, as well as uzvar, is quite ancient. Ukrainian ethnographer Fedir Vovk traces the origins of these dishes to the Neolithic era. Before dinner, the kutia is placed in the icon corner ("kut") , the most honorable place in the house where religious icons or images are placed. The pot with the kutia was to stand there in a designated spot from Rizdvo (Christmas on December 25) to January 1, New Year's Day (formerly January 6 to the Old New Year in January 14).[7] There is also a custom of sending children with kutia to relatives, usually grandparents and godparents. After dinner, the kutia is left on the table for the whole night with spoons for the dead ancestors, "so that our relatives would have dinner and not be angry with us." The religious nature of the dish is emphasized by an ancient custom, when the head of the family approached the window or went out into the yard with a spoonful of kutia and, addressing the frost, invited him three times to take part in dinner with the family. When the frost does not appear, he is advised not to appear, not to do harm to crops, etc.: "Frost, frost, come to us to eat kutia, and if you don't come, don't come for the rye, wheat and other crops."[8][9][10]
Kutia is the first out of twelve dishes served forSvyata vecherya to be tasted.[11] The head of the family takes the first spoon of the kutia, raises it up and calls out to the souls of departed family members to join them on this night. He then tastes the kutia, and throws the rest of the spoonful up to the ceiling. In rural towns, as many kernels of grain as stick to the ceiling, there should be swarms of bees and newborn cattle in the coming year. In the same vein, if there are many poppy seeds that remain on the ceiling, there would be a chance for hens laying more eggs in the coming year than usual. In cities the same would imply a prosperous new year for the family and also a show of remembrance for their rural roots.[12] Everyone present eats a spoonful of kutia, after which the other dishes are brought out and eaten.[13]
The main ingredients used to make traditional kutia arewheatberries,poppy seeds andhoney.[14] At times,walnuts,dried fruit andraisins are added as well. Kutia is aLenten dish and no milk or egg products can be used in this – since December 24 is a paramony – strict fasting and abstinence – day in the Eastern Orthodox Church and in Byzantine Rite Catholics. There are known kutia recipes that usepearl barley or millet instead of wheatberries.[15]
Kolyvo is a Ukrainian ritual dish similar to kutia, but includes no poppy seeds. Kolyvo is served at remembrance services.
Kutya is known in Poland askutia andkucja,[16] and it can be served as part of theTwelve-dish Christmas Eve supper,[17] though its origins predate Christianity in Poland and can be traced back to customs of theSlavic Native Faith.[18] However, it is eaten primarily (though not exclusively) in the eastern regions ofPodlasie,the Lublin area, andSubcarpathia, near the borders with Belarus and Ukraine.[19] It can also be commonly found amongBug River Poles and other generations with ancestry in theEastern Borderlands, who are scattered across all of Poland.[20] BesidesWigilia, kutia is also served onNew Year's Eve and other special occasions, such aswakes.[18]
Traditional old Polish kutia is made using wheat, poppy seeds (ground in a special pot calledmakutra), honey, raisins, walnuts or hazelnuts, almonds, and vanilla; some recipes also include milk orśmietana.[17] Kutia is sometimes prepared using rice orkasha instead of wheat.[20][16]
A number of customs and rituals in Polish tradition, such as fortune telling, are associated with kutia. This is particularly true for older generations and rural areas of eastern Poland, as well as their descendants who can be found across all regions of Poland.[20][19] Kutia is also eaten among the Ukrainian and Belarusian minorities living in Poland.
In Armenia, Kutia is called "Anoush Abour" (անուշապուր), and the main difference in preparation is that poppy seeds are sometime omitted. It is often decorated with pomegranates seeds.According to one tradition, it is claimed that when theark came to rest onMount Ararat, the family ofNoah celebrated with a special dish. Since their supplies were nearly exhausted, what was left (primarily grains, dried fruits and the like) was cooked together to form apudding and that "pudding" is now calledanoushabour.[21]
Armenians make anoushabur to commemorate this event, but also other events.[22] After a baby is born, Armenian families observe a period of seclusion for up to 40 days, culminating in abaptism ceremony (knunk).[23] In general, Armenians enjoy anoushabur as a part of festive spreads. Armenian sources note it was cleverly used to maintain thefast, yet celebrateChristmas eve with a sweet treat. It’s also used in thanksgiving offerings, duringweddings orhouse blessings. Sharing Anoushabur is a gesture of communal warmth, linking family, faith, and gratitude. Anoushabur is distributed to the poor, as well as to neighbors, friends and relatives. Since Armenians serve this pudding duringChristmas (6 January) and onNew Year's Eve (Armenians of Jerusalem celebrate it at 13 January), it is sometimes called "Armenian Christmas Pudding".[24]
This traditional Armenian sweet porridge is made fromwheat orbarley,dried fruits (such asapricots,raisins, andprunes), sugar, spices (likevanilla andcinnamon) and nuts (almonds andpistachios are most common). The grains are simmered until tender, then combined with the fruits and nuts, then sweetened, and flavored withrose water and the spices. Anoushabur may be garnished with pomegranate seeds, dried fruits and cinnamon.[25][26] The pudding may be accompanied by multipleArmenian desserts and nuts, such as almonds or pistachios.[27]
Anoushabur (անուշապուր) is a compoundArmenian word. "Anoush" (անուշ) means sweet and "Abur" (ապուր) means soup or porridge, so the word Anoushabur literally means "Sweet soup" or "Sweet porridge".[28]
A dish of boiled grains (usually wheat berries) mixed with honey, nuts, spices, and a few other ingredients is traditional in other countries[29] as well:
Somewhat similar, but with a different origin, and somewhat different ingredients, is the Islamic, especially Turkish, sweet dish ofAshure.
{{cite book}}:|work= ignored (help){{cite book}}:|work= ignored (help)kutia, kucja reg. «tradycyjna potrawa wigilijna, przyrządzana z gotowanej pszenicy, kaszy lub ryżu i utartego maku, z miodem i bakaliami»
Uwagi: jeżeli chcemy przygotować tradycyjną polską Wigilię, wśród 12 obowiązkowych potraw na naszym stole nie może zabraknąć kutii. [...] Staropolską kutię przygotowywało się z pszenicy, maku (ale nie mielonego, tylko utartego w specjalnej donicy - makutrze), miodu, rodzynków, orzechów włoskich lub laskowych, migdałów i wanilii.
{{cite web}}: CS1 maint: bot: original URL status unknown (link)Na mojej Wigilii zawsze była kutia [...] Opłatek, kutia biała i ciemna. Biała była z ryżu, ciemna z pszenicy, ale wszyscy jedli białą. Kutia zawędrowała z nami aż do Świecia. [...] Mama scalała rodzinę, przygotowywała potrawy tradycyjne, polskie, wszędzie jednak na stole pojawiała się kutia.
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