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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


Recipe Summary

10 mins
20 mins

Nutrition Profile:



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

1/2 cup
139 calories; protein 2.7g; carbohydrates 16.6g; dietary fiber 2.7g; sugars 0.1g; fat 7.4g; saturated fat 4.3g; cholesterol 11.3mg; vitamin a iu 214.6IU; folate 5.9mcg; calcium 9.4mg; iron 0.5mg; magnesium 36.5mg; potassium 90.3mg; sodium 75.5mg.