Hazaragi-style Kinche

Ingredients

In the Hazaragi-style Kinche, we adapt the original Georgian Kinche to the flavors and ingredients commonly found in Hazaragi cuisine. We incorporate traditional Hazaragi spices and use ghee instead of butter for a richer flavor. Additionally, we add a variety of vegetables and herbs to enhance the dish's nutritional value and provide a fresh and vibrant element. We alse have the original recipe for Kinche, so you can check it out.

• 1 cup (180g) cracked wheat 1 cup (180g) cracked wheat
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons ghee 2 tablespoons ghee
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1 carrot, finely diced 1 carrot, finely diced
• 1 bell pepper, finely diced 1 bell pepper, finely diced
• 1 tomato, finely diced 1 tomato, finely diced
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 7g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the cracked wheat under cold water and drain.
2. 2.
   In a saucepan, bring the water to a boil. Add the cracked wheat and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the wheat is tender and has absorbed the water.
3. 3.
   In a separate pan, heat the ghee over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Add the ground cumin, ground coriander, and turmeric to the pan. Stir well to coat the onions and garlic with the spices.
5. 5.
   Add the diced carrot, bell pepper, and tomato to the pan. Cook for 5-7 minutes, or until the vegetables are tender.
6. 6.
   Once the cracked wheat is cooked, add it to the pan with the vegetables. Mix well to combine.
7. 7.
   Stir in the chopped cilantro and season with salt to taste.
8. 8.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Cracked wheat — Make sure to rinse the cracked wheat thoroughly before cooking to remove any impurities. This will result in a cleaner and tastier dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes.
• Feel free to customize the vegetable mix based on your preferences and seasonal availability.
• Serve Hazaragi-style Kinche with a dollop of yogurt on top for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan with a splash of water to prevent drying out.

Serving advice

Hazaragi-style Kinche can be served as a main course accompanied by a side of fresh salad or as a side dish alongside grilled meats or kebabs. It pairs well with a squeeze of lemon juice for a tangy kick.

Presentation advice

To elevate the presentation of Hazaragi-style Kinche, garnish it with a sprinkle of chopped fresh cilantro and a drizzle of olive oil. Serve it in a shallow bowl to showcase the vibrant colors of the dish.