Kinche
ቂንጬ·(qin-che)
Qurs: The Slow Saturday Morning
For a kid growing up in an Ethiopian household in the American Midwest, the smell of spiced butter melting into hot grains on a Saturday morning was better than any alarm clock. Kinche is often compared to oatmeal, but that does a disservice to its deeply savory, aromatic soul. Grandmothers in Addis Ababa simmer raw, hand-cracked wheat for an hour, but the pragmatic hack for a modern schedule is coarse bulgur. Parboiled before it is cracked, bulgur cooks in fifteen minutes while retaining a distinctive, satisfying chew. The magic here relies entirely on two absolute mandates: use the best Niter Kibbeh you have, and whatever you do, do not stir the pot.
Ingredients
- water2 cup
- sea salt1/2 tsp
- coarse bulgur wheat1 cup
- Niter Kibbeh3 tbsp
- Mitmita1 pinch
Method
- 01
Bring the water to a rolling boil.
Set a medium, heavy-bottomed saucepan with a tight-fitting lid over medium-high heat.
- 02
Add the salt and bulgur wheat.
Give the water exactly one gentle stir to ensure the grains are evenly distributed, then leave them alone.
- 03
Cover tightly, reduce the heat to the absolute minimum, and do not stir.
Set a timer for 15 minutes. Stirring agitates the starches, turning the dish gummy and increasing the chance of scorching the bottom of the pan.
- 04
Remove from the heat and let the grains rest.
Once the water is absorbed and the grains look plump, take the pan off the stove. Leave the lid on for 5 minutes so the residual steam finishes the cooking process.
- 05
Fold in the spiced butter and serve.
Take off the lid and use a fork to gently fluff the solid Niter Kibbeh into the steaming grains until every kernel is glossy. Serve immediately in shallow bowls with a pinch of Mitmita on the rim.
Notes
The golden rule of bulgur.
You must use coarse bulgur wheat, usually labeled as Size 3 or 4 at Middle Eastern or specialty markets. Fine bulgur will turn to mush and ruin the texture.
The non-negotiable fat.
Niter Kibbeh, an Ethiopian spiced clarified butter, is the entire flavor profile of this dish. Refer to the pantry staples chapter to make a batch, which keeps beautifully in the refrigerator for months.