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+ servings
Buckwheat Porridge
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Buckwheat porridge is an authentic recipe from Kazakhstan, with dried fruits including raisins, apricots, currants and pecans.
Course: Dessert
Cuisine: Kazakh, Vegetarian
Servings: 4 people
Author: Vera Abitbol
  • 1 cup buckwheat groats , toasted or not
  • 1 oz. dried apricots
  • 2 tablespoons currants
  • 2 tablespoons golden raisins
  • 1 oz pecans
  • 4 tablespoons poppy seeds
  • ¼ cup icing sugar
  • 4 tablespoons honey
  1. Wash the buckwheat and place in a saucepan.
  2. Pour 2 quartes of cold water and cook buckwheat for 20 minutes. Bring to a boil and lower heat.
  3. Meanwhile, cut the apricots into small pieces, mix with raisins and pour boiling water to rehydrate.
  4. Pour a little boiling water over poppy seeds, let stand 10 minutes, and mix to form a paste.
  5. Drain the apricots and raisins.
  6. Drain buckwheat.
  7. Mix all ingredients after keeping a few dried fruits for garnishing.
  8. Serve warm or refrigerate and serve cold.