Rinse the wheat berries, place in a bowl, add 2 cups of water and soak overnight. Rinse the poppy seeds through a fine mesh sieve, place in another bowl, add 1-1.5 cup of water and soak overnight.
The following day drain and rinse the wheat berries again, place in a pot, add 1.5 cups of water, cover and bring to the boil. Lower the heat and simmer for at least 1 hour or until most of the water has been absorbed, the berries have increased in volume and are tender. Drain and set aside to cool.
Meanwhile prepare the dried fruit by combining it with the orange juice and soaking for at least an hour. Stir the mixture occasionally.
Prepare the poppy seeds by rinsing again (after you've soaked them overnight), then soaking in 1 cup of boiling water for 30 minutes. Drain, rinse again and combine with the cream. Puree the mixture (I used a hand blender to do this) until it thickens and becomes creamy but is still a little grainy.
In a mixing bowl combine the wheat berries (once cooled), the poppy seed mixture, raisins along with the juice, honey, chopped almonds and hazelnuts, 2 tablespoons of lemon juice and orange zest. Stir thoroughly, cover and refrigerate for at least 4 hours (or overnight). Remove from the fridge 30 minutes before serving.
Cooking time for the wheat berries can range from 1 to 3 hours. They are ready when they’ve absorbed most of the water, have increased in volume and are tender but still a little chewy.
Dried fruit: Use raisins, sultanas, apricots or dates. You can soak them in water (cold or hot) instead of orange juice if you prefer.
Nuts: Use hazelnuts, almonds and/or walnuts. Chop them up as finely as you like before adding into the dish.
Make it dairy free: You can use any non-dairy milk (almond or hazelnut would work well).
Keep refrigerated (for up to 3 days) and chill for at least 4 hours before serving. Kutia is traditionally eaten as Christmas Eve dessert. Serve in small bowls (this dessert is quite filling).