Kinche (Cracked Wheat)
Rinse cracked wheat (or barley grits) until the water runs clear. Drain well.Advertisement
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.