Before communism, Svyata Vechera, the Holy Supper, was an important feast for both Uniate and Orthodox Christians and before they sat down to this Christmas Eve meal, the family would fast all day and though the house was cleaned, no other work could be done – everyone wore their finest clothing. The meal began after the sighting of the first star in the eastern sky, a job often reserved for the children. The evening meal consisted of a number of dishes, often 12 for the number of apostles or even 9 or 7 (magical numbers). How this fits in with Christmas is a bit of a mystery, sheaves of wheat or rye (both symbols of

fertility) were placed under icons of the Virgin and Child. Hay from the first harvest was scattered on the cloth covered table and a rather large kolach, a type of bread, was put in the middle of a table which set with candles and additional plate for the unexpected guest. A dish of salt and another of honey were set in front of the host, who  would dip small pieces of kolach in each of the bowls. These would be given to each member of the household with the words, Chrystos razdayet’sia! (Christ is born!) After the meal the host would visit the barn animals to add kutia to their feed so that they would also have a special evening – childrens tales tell that the animals had the power of human speech at Christmas as a reward for what they did for Jesus on the night of His birth. Kutya is the most sacred of all Slavic ritual dishes, eaten only at important festivals and is sweet and crunchy.

Ingredients

375 ml  wheat berries, soaked in warm water for 24 hours and then strained (kernels)
1,250 litres milk
190 ml poppy seeds
190 ml roasted almond
190 ml roasted walnuts
150 ml honey
125 ml seedless raisins
1 tsp freshly ground cinnamon
Pinch of salt

Method

• In a medium pot, combine wheat kernels and milk and bring to the boil, reduce the heat and simmer for 3 hours – keep checking so that you can add more liquid when necessary – you need to keep the kernels covered.
• Scald the poppy seeds with boiling water and drain them, then add lukewarm water to cover.
• Now soak them for 30 minutes, drain again and grind in a food processor, set aside.
• Drain the rest of the milk from wheat kernels and set aside about 125 ml of the liquid, add the honey to the liquid and mix well.
• Mix the kernels, the honey, the ground poppy seeds, the almonds, the walnuts, the raisins and a pinch of salt to the mixture and then bake, uncovered at 180 C for about 30 minutes.
• Serve warm or chilled, sprinkled with cinnamon – it’s best prepared several days ahead of time in order for the full flavour to develop.