Breakfast · 30 min · ethiopian

Kinche

An Ethiopian breakfast built around cracked wheat and water — on the table in 30 minutes. At 260 calories and 9g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 1.5 cups Cracked wheat
• 4 cups Water
• 3 tbsp Niter kibbeh
• 1 tsp Salt
• 2 tbsp Sugar
• 1/2 tsp Cinnamon
• 1 cup Warm milk

Steps

1. Toast the cracked wheat in a dry pot 4 minutes until nutty and fragrant. This step deepens the whole porridge.
2. Add the water and salt; simmer 20 minutes, stirring often, until thick and creamy like oatmeal.
3. Stir in the niter kibbeh (or oil) until melted through. The porridge should shine.
4. Serve in bowls with warm milk poured over, a sprinkle of sugar, and a dusting of cinnamon.
5. Ethiopia's answer to oatmeal — hearty, simple, and deeply comforting on cold mornings.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes