Kinche

Nutrition · per serving

Steps

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.

   180 g cracked wheat600 ml water4 g salt30 g niter kibbeh
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.

   600 ml water4 g salt180 g cracked wheat
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.

   180 g cracked wheat
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.

   30 g niter kibbeh

Origin & History

Kinche is a traditional Ethiopian cracked wheat dish commonly eaten for breakfast, especially in homes where simple, sustaining grain dishes are part of daily life. It is often enriched with niter kibbeh, the fragrant spiced clarified butter that gives many Ethiopian dishes their distinctive aroma and warmth.