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.

Fetlework Tefferi
Source: EatingWell Magazine, January/February 2018


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

138.6 calories; protein 2.7g 5% DV; carbohydrates 16.6g 5% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 0.1g; fat 7.4g 11% DV; saturated fat 4.3g 22% DV; cholesterol 11.3mg 4% DV; vitamin a iu 214.6IU 4% DV; vitamin cmg; folate 5.9mcg 2% DV; calcium 9.4mg 1% DV; iron 0.5mg 3% DV; magnesium 36.5mg 13% DV; potassium 90.3mg 3% DV; sodium 75.5mg 3% DV.