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Kinche

Name: Kinche
Prep time: PT5 minutes
Cook time: PT20-25 minutes
Total time: PT25-30 minutes
Yield: 4
Cuisine: Ethiopia
Ingredients: 200g undefined Cracked wheat (bulgur, medium grind) (Ensure it's medium grind for the best texture. Fine grind can become mushy.); 50g undefined Niter kibbeh (Ethiopian spiced clarified butter) (This is essential for the authentic flavor. If unavailable, you can substitute with regular unsalted butter and a pinch of cardamom, fenugreek, and turmeric, but the flavor will be different.); 500ml undefined Water or whole milk (Using milk will result in a richer, creamier porridge.); 1/2 teaspoon undefined Salt (Or to taste. Adjust based on personal preference and the saltiness of the niter kibbeh.)

Ethiopian Cracked Wheat Porridge

A hearty and comforting Ethiopian breakfast porridge made from toasted cracked wheat, enriched with spiced clarified butter (niter kibbeh). It's a simple yet flavorful dish, akin to a savory cream of wheat.

準備時間5 minutes

調理時間20-25 minutes

合計時間25-30 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

200g Cracked wheat (bulgur, medium grind)(Ensure it's medium grind for the best texture. Fine grind can become mushy.)
50g Niter kibbeh (Ethiopian spiced clarified butter)(This is essential for the authentic flavor. If unavailable, you can substitute with regular unsalted butter and a pinch of cardamom, fenugreek, and turmeric, but the flavor will be different.)
500ml Water or whole milk(Using milk will result in a richer, creamier porridge.)
1/2 teaspoon Salt(Or to taste. Adjust based on personal preference and the saltiness of the niter kibbeh.)

👨‍🍳 作り方

1
Toast the cracked wheat: Place the 200g of cracked wheat in a dry, medium-sized saucepan or pot over medium heat (approx. 180°C / 350°F). Stir constantly for about 3 minutes, until fragrant and lightly golden. This toasting step enhances the nutty flavor of the wheat.
⏱️ 3 minutes
2
Add liquid and salt: Pour in the 500ml of water or milk and add the 1/2 teaspoon of salt. Stir well to combine, ensuring there are no clumps of wheat.
⏱️ 1 minute
3
Bring to a boil: Increase the heat to high and bring the mixture to a rolling boil, stirring occasionally.
⏱️ 3-4 minutes
4
Simmer and absorb: Reduce the heat to low (maintain a gentle simmer, approx. 90°C / 195°F). Cover the pot and let it simmer for 15-20 minutes, or until most of the liquid has been absorbed and the cracked wheat is tender. Stir occasionally to prevent sticking to the bottom of the pot.
⏱️ 15-20 minutes
5
Incorporate niter kibbeh: Remove the pot from the heat. Add the 50g of niter kibbeh and stir vigorously until it's fully melted and incorporated into the porridge. The porridge should become glossy and aromatic.
⏱️ 1 minute
6
Rest and serve: Let the kinche rest, covered, for 2-3 minutes off the heat. This allows the flavors to meld and the porridge to reach a creamy consistency. Serve hot in bowls. Optionally, drizzle with a little extra niter kibbeh or serve with a dollop of spiced berbere butter (niter kibbeh mixed with berbere spice blend).

調理履歴を記録する

💡 プロのコツ

✓This dish is a quintessential Ethiopian comfort breakfast, perfect for a chilly morning.
✓The texture is similar to a savory cream of wheat or oatmeal.
✓Niter kibbeh provides a unique, aromatic, and slightly spicy flavor that is key to this dish.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a touch of sweetness, a drizzle of honey can be added before serving.
A generous amount of berbere spice blend can be mixed in with the niter kibbeh for a spicier, more complex flavor profile.