Rinse wheat in cold water and remove any loose particles.  Strain.

Cover by two inches with boiling water.  Let stand, covered, 1 hour.  Strain.

Place in a large pot and add enough cold water to cover by about double (approx. 6 cups).  Stir in salt.

Bring almost to a boil.  Reduce heat to low, cover, and simmer until kernels are soft and a third to one-half of the kernels have burst – approx. 3 to 4 hours.  Stir occasionally.  

Add additional water, if necessary.

Remove from heat.

Blend a little hot liquid from Kutia with the honey.  Stir this into Kutia to taste.

Stir in ground poppy seeds and chopped walnuts.  Taste and add salt as needed.

Make it a few days before serving to allow the flavour to develop.  

Keeps well in refrigerator - about 14 days.

To Grind Poppy Seeds:

Cover seeds with boiling water.  Stir.  Let rest 15 minutes.  Drain.  Repeat two more times.  Strain out water.  Place small amount in mortar and crush with pestle or use coffee grinder.  Repeat.  Seeds should have milky appearance.  

Ground poppy seeds can be purchased in specialty stores.  I still freshen them up by following the above.

Variations: Raisins may be added in the final few minutes of cooking if desired.  Chopped pecans can replace chopped walnuts.  Some prefer to thin and partially sweeten the Kutia with water from cooked dried fruit compote.