📝 About This Recipe
Muk is Ethiopia’s ultimate comfort food, a silk-smooth, warming gruel traditionally served to children, the elderly, or those recovering from illness. This deeply nourishing dish combines the earthy richness of roasted barley and wheat flours with the aromatic complexity of Niter Kibbeh (spiced clarified butter). It is a soul-warming staple that represents the heart of Ethiopian hospitality and restorative home cooking.
🥗 Ingredients
The Flour Base
- 1/2 cup Toasted Barley Flour (finely ground and sifted)
- 1/2 cup Whole Wheat Flour (or Emmer wheat for extra authenticity)
- 1 cup Cold Water (for the initial slurry)
The Cooking Liquid
- 4 cups Water (filtered)
- 1 cup Whole Milk (optional, for a creamier texture)
- 1/2 teaspoon Salt (adjust to taste)
Flavorings and Aromatics
- 2-3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 1-2 tablespoons Honey (optional, for a sweet version)
- 1/4 teaspoon Ground Cardamom (freshly ground preferred)
- 1/8 teaspoon Cinnamon (optional)
- 1/2 teaspoon Berbere Spice Blend (optional, for a savory kick)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the toasted barley flour and whole wheat flour until well combined.
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2
Slowly pour the 1 cup of cold water into the flour mixture, whisking constantly to create a smooth, lump-free slurry. Set this aside.
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3
In a heavy-bottomed pot, bring the 4 cups of water and the salt to a gentle boil over medium-high heat.
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4
Once the water is boiling, reduce the heat to medium-low. Slowly pour the flour slurry into the boiling water in a thin stream, whisking vigorously with your other hand.
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5
Continue whisking for 3-5 minutes as the mixture begins to thicken. It is crucial to keep moving the whisk to prevent any lumps from forming or the bottom from scorching.
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6
Cover the pot with a tight-fitting lid and let the Muk simmer on low heat for about 15 minutes. This allows the grains to fully hydrate and the raw flour taste to disappear.
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7
Remove the lid and stir in the milk (if using). This will give the Muk a beautiful, silky sheen and a richer flavor profile.
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8
Add the Niter Kibbeh (spiced butter) and stir until it is completely melted and incorporated into the gruel.
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9
For a sweet version, stir in the honey, cardamom, and cinnamon. For a savory version, omit the honey/cinnamon and stir in a pinch of Berbere.
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10
Check the consistency; if it is too thick, add a splash of warm water. It should be pourable but thick enough to coat a spoon heavily.
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11
Simmer for an additional 2-3 minutes uncovered, stirring occasionally.
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12
Turn off the heat and let the Muk sit for 2 minutes before serving. It will thicken slightly as it cools.
💡 Chef's Tips
Always use cold water for the initial slurry to ensure a perfectly smooth, lump-free texture. Toasting your barley flour in a dry pan for 2-3 minutes before mixing adds a wonderful nutty aroma. If you don't have Niter Kibbeh, you can use regular butter with a pinch of fenugreek and ginger. Adjust the thickness to your preference; children usually prefer it thinner (more like a drink), while adults may like it thicker like a porridge. Don't skip the sifting step for the flour, as barley flour can sometimes contain coarse husks.
🍽️ Serving Suggestions
Serve hot in deep ceramic bowls with an extra dollop of Niter Kibbeh melting on top. Pair with a side of toasted Dabo (Ethiopian honey bread) for a hearty breakfast. For a savory twist, serve alongside a small dish of Mitmita (spicy chili powder) for dipping. Accompany with a steaming cup of traditional Ethiopian coffee or spiced tea (Shai). Top with a sprinkle of toasted flaxseeds or crushed walnuts for added texture.