Ethiopian Cracked Wheat Breakfast Porridge

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A classic Ethiopian breakfast porridge made from cracked wheat simmered until creamy and finished with spiced clarified butter and berbere. Kinche is comforting, slightly nutty, and a beloved way to start the day across Ethiopian homes.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 46 gCarbs
• 7 gFiber
• 1 gSugar
• 8 gProtein
• 320 mgSodium
• 240 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the porridge

• 1 cup fine cracked wheat (bulgur #1)
• 3 1/2 cups water
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter

For the spiced butter topping

• 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or melted butter
• 1 teaspoon berbere spice blend
• 1/4 teaspoon ground cardamom
• Pinch of salt

For serving (optional)

• 1/2 cup plain whole-milk yogurt or whole milk
• Honey or sugar, to taste
• Extra berbere for sprinkling

Directions

1. Rinse the cracked wheat in a fine-mesh sieve under cool running water, then drain well and set aside.
2. Melt 1 tablespoon of butter in a heavy-bottomed saucepan over medium heat. Add the drained cracked wheat and toast, stirring constantly, for 2 to 3 minutes until it smells nutty and is just beginning to darken.
3. Pour in the water and add the salt, scraping up any toasted bits from the bottom. Bring to a boil, then reduce the heat to low so the mixture simmers gently.
4. Cook uncovered for 15 to 18 minutes, stirring frequently with a wooden spoon to prevent sticking and to break up any clumps, until the wheat is tender and the mixture has thickened to a creamy, spoonable porridge. Add a splash of hot water if it thickens too quickly.
5. While the porridge cooks, prepare the spiced butter: warm the niter kibbeh (or melted butter) in a small skillet over low heat, stir in the berbere, cardamom, and a pinch of salt, and heat for about 1 minute until fragrant.
6. Spoon the hot porridge into four bowls, make a shallow well in the center of each, and pour the warm spiced butter over the top so it pools and melts in.
7. Sprinkle with additional berbere for color and serve immediately with yogurt or milk and honey on the side so each person can adjust richness and sweetness to taste.

Cook’s Notes

• Use the finest grade of cracked wheat (bulgur #1) you can find; coarser bulgur will stay chewy and won't soften into the traditional creamy texture.
• Stir often, especially toward the end, because cracked wheat sticks to the pan easily and can scorch on the bottom.
• If you don't have niter kibbeh, regular butter works, but for a more authentic flavor bloom the butter with a small piece of dried garlic, a pinch of dried oregano, and a fenugreek seed before adding the berbere.
• The porridge thickens as it sits; loosen leftovers with a splash of water or milk and reheat gently on the stove while stirring.
• Kinche can be served savory (traditional, with berbere and butter) or sweet (with milk, honey, or sugar) depending on the household — keep small bowls of each topping on the table.

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