Recipe Library

Kinche (Cracked Wheat)

Cracked wheat simmers until each grain turns tender and fluffy, then melts into the fragrant warmth of niter kibbe and a touch of sea salt. The result is a creamy, subtly nutty porridge with a buttery richness that pairs beautifully with stews and greens.

Recipe and photo by EatingWell, shared here with credit. View the Original

Kinche (Cracked Wheat)
Total
30 min
Prep
10 min
Cook
20 min
Serves
8

Nutrition per Serving

Calories
139
Protein
3g
Carbs
17g
Fat
7g
Fiber
3g
Sugar
0g
Sodium
76mg

Ingredients

  • 1 1/4 cup cracked wheat, such as bulgur or freekeh, or barley grits
  • 2 cup water
  • 1/4 cup niter kibbe (see Tip), clarified butter or olive oil
  • 1/2 tsp sea salt

Instructions

  1. Rinse cracked wheat (or barley grits) until the water runs clear. Drain well.
  2. Combine the wheat (or barley grits) and 2 cups water in a large saucepan. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until fluffy and tender, about 10 minutes for bulgur or barley grits, 20 minutes for freekeh. Remove from heat and let stand, covered, for 5 minutes. Stir in niter kibbe (or butter or oil) and salt.