Dish of Millet Kulish
(click to enlarge)

Millet Kulish


Ukraine   -   Kulish
Makes:
Effort:
Sched:
DoAhead:  		 3.1/2#
***
1-3/4 hr
Most		 This recipe is believed to be an elaboration of a Cossack field porridge which was just millet and lard fried onions. Modern versions include a lot more flavors and textures. Can be Vegetarian.

3/4
3
6
3
3
2
2
12
1-12
2-2/3
2
5
2-1/2
1/2
1/3
-------
ar
ar
ar
c
oz
oz
cl
oz
oz
oz
oz
c
c


T
T
t
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Millet (1)
Salo / Bacon (2)
Onion
Garlic
Celery Root (3)
Carrot
Parsley Root (4)
Potato (5)
Milk, whole
Water
Bay Leaves
Allspice berry
Oil
Salt
Pepper
-- Garnish
Feta (6)
Parsley
Dill
Prep   -   (35 min)
  1. Soak MILLET 30 minutes in just boiled water to remove bitterness. Strain, rinse, and set aside.
  2. Cut SALO into cubes a little less than 1/2 inch. Do not include skin.
  3. Dice ONION about 1/4 inch. Crush GARLIC and chop small. Mix.
  4. Peel CELERY ROOT and dice about 1/3 inch. Weight is after peeling. Peel CAROT and dice about 1/3 inch. Peel PARSLEY ROOT and dice about 1/4 inch. Mix all.
  5. Peel POTATOES and dice about 1/3 inch.
Run   -   (1 hr)
  1. In a Sauté Pan or similar (3-1/2 quart), heat 2 T Oil and fry Salo over moderate heat until most of the fat has rendered and it is golden brown.
  2. Stir in Onion mix and fry stirring until Onions are translucent (no browning).
  3. Stir in Celery Root mix and fry stirring for about 3 minutes.
  4. Stir in Milk, Water, Bay Leaves and Allspice. Bring to a simmer uncovered (milk foams), then turn down, cover, and simmer about 10 minutes.
  5. Drain Potatoes and stir in. Stir in Millet, Salt and Pepper. Bring to a simmer and simmer for about 30 minutes, or until Millet has cooked through and reached a porridge consistency.
  6. Serve hot, garnished as desired.
NOTES:
  1. Millet:   This is one of first grains cultivated in Eurasia. It is a major crop in East Asia, India, West Africa, and Eastern Europe, so is economically available in stores serving populations from those regions. Some is grown in north central USA, and it can be ordered on-line.

  2. Salo / Bacon:

      Salo is salt cured pork fat, a very popular condiment, ingredient, and spread in Central, Eastern, and Southeastern Europe, but especially in Ukraine. It can be as salted, or it can also be smoked. If you need to substitute Bacon, use slab bacon that's mostly fat. Use Butter for vegetarian.

  3. Celery Root

    This lumpy root is fairly available in North American produce markets. If you can't use it, dice a couple of stalks of Celery. For details see our Celery Root page.

  4. Parsley Root:

      This small root is not widely available in North America. If you don't find it, use more Celery Root. For details see our Parsley page.

  5. Potatoes:

      I use White Rose type or Red Potatoes. Yukon Gold type turn to mush with long cooking. For details see our Potatoes page.

  6. Feta / Bryndza:

      The ideal cheese is Carpathian Bryndza, but that's hard enough to find in Ukraine. It's a salted sheep milk cheese, so Feta types will be suitable substitute.

  7. Vegetarian:

      Replace the Salo with Butter.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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