Kinche

Ingredients

Instructions

1. 1

   Measure the cracked wheat, water, and salt. If your cracked wheat looks dusty, rinse it briefly in a fine sieve and drain well. Set the niter kibbeh aside so it is ready to melt into the hot porridge.

2. 2

   Bring the water to a boil in a medium saucepan over high heat. Stir in the salt, then add the cracked wheat gradually while stirring to prevent lumps.

3. 3

   Reduce to low heat and cook for 8-10 minutes, stirring often, until the wheat is tender and the mixture thickens to a soft porridge. If it becomes too thick before the grains are fully cooked, add a small splash of hot water. The kinche is ready when the grains are swollen and no hard center remains.

4. 4

   Remove from the heat, cover, and let it stand for 2 minutes so the texture settles and finishes steaming gently.

5. 5

   Spoon the kinche into warm bowls and top each portion with melted niter kibbeh. Stir it in at the table or leave it pooled on top for a richer finish. Serve hot.

Nutrition per serving

Notes

• •For a looser breakfast-style kinche, increase the water to 700 ml.
• •If niter kibbeh is very strongly spiced, start with a little less and add more to taste.
• •Kinche is often enjoyed for breakfast and can also be served with plain yogurt or ayib on the side, though that is optional.

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