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Recipes with coarse cracked wheat

3 recipes that use coarse cracked wheat, with photos, step-by-step instructions and cook times. The quickest, Kinche (Ethiopian cracked wheat breakfast), takes 25 minutes. It is most often cooked with berbere, butter and cardamom.

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Kinche (Ethiopian cracked wheat breakfast)

Rooms full of hotel guests in Adama and Bishoftu are offered kinche at breakfast, and in Oromo and Amhara homes it is the quick morning dish made from a sack of cracked wheat or barley kept in the cupboard. The grain is boiled until it has drunk all its water and turns fluffy and separate, like a cross between bulgur pilaf and porridge, then a generous spoon of niter kibbeh is stirred through so every grain is glossy and fragrant. It is nutty, soft and buttery, eaten with a spoon and a cup of coffee, sometimes topped with a little ayib or a spoon of berbere-spiked oil. The common mistake is too much water, which makes it mushy; measure it and keep the lid on. Chef's tip: toast the dry grain in a little of the butter for two minutes before adding water; it stays more separate and tastes nuttier.

25 minEthiopianBreakfast & Brunch
by KrazyBadal 0 views

Yarma

Yarma is a filling porridge of cracked wheat cooked slowly with lamb until the grains break down and the dish turns thick and creamy, a dish of Turkmen homes and of religious gatherings, when it is cooked in huge pots and shared out. It is seasoned simply with salt, pepper and onion fried in butter or fat poured over the top. A common mistake is not stirring enough, which lets the wheat catch on the bottom. Chef's tip: beat the yarma hard with a wooden spoon in the last 15 minutes, so the lamb shreds into the grain and it turns smooth and creamy.

120 minTurkmenRice & Grains
by KrazyBadal 0 views

Sakhana

In Oman, and especially in Dhofar, sakhana is ladled out at Ramadan iftar after the dates and water, a thick, sweet, warming soup of cracked wheat cooked in milk with date molasses and cardamom. It is halfway between a porridge and a drink: smooth, gently sweet, the colour of milky coffee, with soft grains of wheat through it. Serve it hot in small bowls or cups, before the main meal, or as a comforting breakfast on cool mornings. Adding the milk at the start is a frequent error, since it can catch and scorch during the long cook; soften the wheat in water first. Chef's tip: a spoonful of ghee stirred in at the end gives the soup the silky finish Omani grandmothers insist on.

45 minGulf ArabianDesserts
by KrazyBadal 0 views

Goes well with coarse cracked wheat