Traditional Georgian Kinche

Ingredients

• 1 cup (200g) bulgur wheat 1 cup (200g) bulgur wheat
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 6g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Rinse the bulgur wheat under cold water and drain well.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the bulgur wheat to the saucepan and stir well to coat it with the onion and garlic mixture.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the bulgur is tender and has absorbed all the liquid.
5. 5.
   In a small bowl, mix together the ground coriander, cumin, paprika, salt, and pepper. Add this spice mixture to the cooked bulgur and stir well to combine.
6. 6.
   Remove the saucepan from the heat and let the Kinche rest for a few minutes.
7. 7.
   Fluff the Kinche with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Bulgur wheat — Make sure to rinse the bulgur wheat thoroughly before cooking to remove any excess starch and debris.

Tips & Tricks

• For added flavor, you can sauté the bulgur wheat in butter before adding the onion and garlic.
• Customize the spice blend by adding a pinch of chili powder or a dash of cinnamon for a unique twist.
• Serve the Kinche with a dollop of plain yogurt or a squeeze of lemon juice for a tangy kick.
• Experiment with different herbs such as dill or mint to enhance the aroma and taste.
• Leftover Kinche can be refrigerated and enjoyed as a cold salad the next day.

Serving advice

Serve the Kinche as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or stews. It pairs well with a glass of Georgian red wine.

Presentation advice

Fluff the Kinche with a fork before serving to showcase its fluffy texture. Garnish with a sprig of fresh parsley for a pop of color.