Christmas Eve dishes
poppy milk for kūčiukai
ritual living tradition
Kūčios, poppy seeds, kūčiukai, fasting drink, sweet cold soup
Poppy milk, Christmas Eve aguonpienis
What is aguonpienis?
Aguonpienis is poppy milk: soaked poppy seeds are crushed with water until the liquid turns pale and takes on a nutty poppy flavor.
At Kūčios, it is most often eaten as a sweet cold soup with kūčiukai.
Aguonpienis in the Kūčios Tradition
Aguonpienis belongs to fasting dishes because it is made without animal products. It complements the grain, fish, mushroom, and vegetable dishes of the Christmas Eve table. The Universal Lithuanian Encyclopedia lists aguonpienis among surviving sacred Kūčios foods together with prėskučiai and cranberry or oat kisielius.
Its link with kūčiukai is essential: kūčiukai alone are dry little baked pieces, while aguonpienis turns them into a sweet cold soup. For that reason the two dishes are usually understood as a pair.
In the imagery of winter holidays, poppy seeds are associated with calm, sleep, and memory.
Crushing or Blending?
In the past, poppy seeds were crushed in a mortar or ground; today a blender is often used. The goal is the same: break the seeds so they release a white liquid.
Strained aguonpienis is smoother; unstrained aguonpienis is richer and thicker.
Recipe
How is aguonpienis made?
The taste of aguonpienis depends on well-soaked and thoroughly crushed poppy seeds. The better they are crushed, the whiter and richer the liquid becomes.
Ingredients
- 200 g poppy seeds
- 1 l cold boiled water
- 2-3 tbsp honey or sugar
- Kūčiukai for serving
Method
- Rinse the poppy seeds and cover them with hot water. Leave to soak for several hours or overnight.
- Drain and grind several times, or blend until the mass turns pale.
- Add cold boiled water, stir, and strain if desired.
- Sweeten with honey or sugar.
- Serve chilled with kūčiukai.
Notes
Some of the poppy solids can be left in if you like a rustic texture.
Keep refrigerated and use within 1-2 days.
