Authentic Ethiopian Chechebsa Recipe: A Traditional Breakfast Delight

Ingredients

  • 4 cups of plain flour
  • 2 cups of berbere spice
  • 1 cup of honey
  • 1 cup of clarified butter (niter kibbeh)
  • 1 teaspoon of salt
  • 1 cup of water
  • 2 cups of yogurt for serving

Steps and instructions

  1. In a large bowl, combine the flour, berbere spice, and salt.
  2. Add the clarified butter and honey into the mixture and knead until it forms a dough.
  3. Add water gradually while kneading until you have a firm yet pliable dough.
  4. Cover the dough and let it rest for about 20 minutes.
  5. After the dough has rested, divide it into small balls and roll each ball out into a circle.
  6. Heat a non-stick pan over medium heat and cook each circle of dough until it's browned on both sides. Be sure to flip it frequently to avoid burning.
  7. Once all the dough circles are cooked, tear them into small pieces and put them back into the pan.
  8. Add the remaining clarified butter into the pan and fry the pieces of dough until they are crispy.
  9. Remove the pan from heat and serve the chechebsa with yogurt on the side.

Tools for making

  • Large bowl - For mixing the dough ingredients.
  • Non-stick pan - To cook the chechebsa dough circles.
  • Rolling pin - To roll out the dough into circles.
  • Knife - To tear the cooked dough circles into small pieces.
  • Measuring cups - To accurately measure the ingredients.
  • Spatula - To flip and fry the dough pieces.

Recipe variations

  • Use whole wheat flour instead of plain flour for a healthier option.
  • Add cooked and seasoned ground beef or lamb for a meaty variation.
  • Replace berbere spice with a milder spice blend for a less spicy version.
  • Add chopped tomatoes, onions, and jalapenos for a flavorful twist.
  • Include cooked lentils or chickpeas for added protein.
  • Substitute honey with maple syrup or agave nectar for a vegan option.
  • Use ghee instead of clarified butter for a richer taste.
  • Add chopped fresh herbs like cilantro or parsley for a burst of freshness.
  • Serve with a side of spicy tomato chutney or yogurt-based dipping sauce.

Recipe overview

Chechebsa, also known as Kita Firfir, is a popular Ethiopian breakfast dish that packs a punch of flavor and heat. This savory and slightly sweet dish is made by frying flatbread in clarified butter (niter kibbeh), which is then flavored with berbere spice and honey. The result is a tasty, spicy, and crispy treat that's a perfect way to start the day. Served with a side of cool, tangy yogurt, this dish provides a delightful contrast of flavors and textures. Although the preparation involves some time and patience, the end result is definitely worth the effort. Enjoy the process and the delicious outcome of creating this traditional Ethiopian delicacy.

Common questions

  1. Can I use regular butter instead of clarified butter? Yes, you can use regular butter as a substitute for clarified butter, but the flavor and texture of the final dish may be slightly different.
  2. What can I use as a substitute for berbere spice? If you can't find berbere spice, you can make a substitute by combining equal parts paprika, cayenne pepper, ground cumin, ground coriander, ground cardamom, ground cloves, and ground cinnamon.
  3. Can I use a different type of flour? It is recommended to use plain flour (all-purpose flour) for this recipe to achieve the desired texture. Using other types of flour may result in a different outcome.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it. Just make sure to bring it to room temperature before rolling it out and cooking.
  5. Can I make chechebsa without frying? Traditionally, chechebsa is fried to achieve its crispy texture. However, you can try baking the torn dough pieces in the oven until they become crispy as an alternative method.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the flour, berbere spice, and salt.
  • Rolling Pin - Used to roll out the dough into circles.
  • Non-stick Pan - To cook the dough circles and fry the chechebsa pieces.
  • Spatula - To flip the dough circles and stir the chechebsa while frying.
  • Knife - To tear the cooked dough circles into small pieces.
  • Plate or Serving Dish - To serve the chechebsa.
  • Yogurt Bowl - To serve the yogurt on the side.

Origin stories

Chechebsa is a beloved breakfast dish in Ethiopia, often associated with the vibrant and bustling city life of Addis Ababa. Its origins, however, trace back to the Oromo people, one of the largest ethnic groups in the Horn of Africa. Traditionally, the dish was a creative way to use up leftover injera, a type of flatbread, by frying it with berbere spice, honey, and butter. Over time, the recipe evolved into the dough-based breakfast treat that we know today. These days, it's not uncommon to see locals in Addis Ababa beginning their day with a hearty plate of Chechebsa, often accompanied by a strong cup of traditional Ethiopian coffee.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.