Rinse the cracked wheat thoroughly under cold water until the water runs clear. Drain well and set aside.

In a medium saucepan, bring 3 cups of water to a boil over high heat. Add salt to taste.

Add the rinsed cracked wheat to the boiling water, stirring to prevent clumping.

Reduce heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Add more water if the mixture becomes too thick.

While the wheat cooks, heat butter in a small skillet over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.

Add minced garlic and ginger to the onions, cooking for another 2 minutes until fragrant.

Stir in the turmeric, cumin, and black pepper, cooking for 1 minute to release the aromas.

Once the wheat is tender and has absorbed most of the liquid, remove from heat.

Stir the spiced butter and onion mixture into the cooked wheat until well combined.

Taste and adjust seasoning with additional salt if needed.

Let the kinche rest covered for 5 minutes before serving.

Serve hot in bowls, optionally garnished with extra butter and accompanied by yogurt on the side.