This Ethiopian buttery grain porridge recipe is often served for breakfast, but you can also top it with other dishes like messer wot (spiced lentils) or gomen (Ethiopian-spiced collards) for lunch or dinner and eat it in place of the traditional flatbread, injera. Source: EatingWell Magazine, January/February 2018

Fetlework Tefferi


Ingredient Checklist


Instructions Checklist
  • Rinse cracked wheat (or barley grits) until the water runs clear. Drain well.

  • Combine the wheat (or barley grits) and 2 cups water in a large saucepan. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until fluffy and tender, about 10 minutes for bulgur or barley grits, 20 minutes for freekeh. Remove from heat and let stand, covered, for 5 minutes. Stir in niter kibbe (or butter or oil) and salt.


Tip: Niter kibbe is clarified butter seasoned with cardamom and a sage-like herb called kosseret.

Nutrition Facts

139 calories; 7.4 g total fat; 4.3 g saturated fat; 11 mg cholesterol; 75 mg sodium. 90 mg potassium; 16.6 g carbohydrates; 2.7 g fiber; 2.7 g protein; 215 IU vitamin a iu; 6 mcg folate; 9 mg calcium; 1 mg iron; 36 mg magnesium;