Name: Ukrainian Grain Pudding
Yield: Makes 12 servings
Ingredients: 1 1/2 cups pearl barley; 3/4 cup poppy seeds; 1/2 cup sliced almonds; 1/2 cup honey; 1/2 teaspoon salt; 7 dried apricots, thinly sliced; 1/2 cup raisins; 1/4 cup sugar, optional; 1/2 teaspoon cinnamon, optional

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Ukrainian Grain PuddingChris Astley; food styling: Tracey Seaman

Kutia

This lightly sweetened pudding is the first of 12 traditional dishes served on Christmas Eve in Eastern Europe. Countries such as the Ukraine, Poland, and Lithuania each have their own version, sometimes chilled, sometimes served as a warm porridge. (The dish used to be a tradition in Russia as well, but because of the communist Soviet Union's official atheism, it has become extinct there.)

Our version is based on the baked Ukrainian style, which is traditionally made with wheat berries, which require overnight soaking and long cooking. For convenience, we've substituted quick-cooking barley, which packs the same nutty-chewy punch. For the best results, prepare the pudding a day ahead: Let it cool, cover it, and chill it overnight to let the flavors meld. Serve it chilled, plain or sprinkled with cinnamon-sugar.

Recipe notes

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