CHECHEBSA

Chechebsa, also known as Kita Firfir, is a traditional Ethiopian dish that is commonly enjoyed for breakfast. It consists of torn pieces of flatbread mixed with spiced butter and berbere, a flavorful Ethiopian spice mix. Chechebsa is a hearty and flavorful dish that combines the vibrant flavors of Ethiopia with a rich history of culture and tradition.

for Chechebsa:

• 2 cups (250 grams) all-purpose flour
• 1/2 teaspoon salt
• 2 cups (470 milliliters) water
• Oil for greasing the pan
• 1/3 cup (70 grams) Niter Kibbeh (Ethiopian clarified butter)
• 1 tablespoon Berbere
• Plain yogurt
• Honey for drizzling
• Scrambled eggs

Steps to make Chechebsa:

• In a large bowl, whisk together the flour and salt.
• Gradually add water to the flour mixture while whisking until you have a smooth batter with no streaks of flour remaining.
• Heat a large non-stick pan over medium heat and lightly grease it with oil.
• Pour a ladle-full (about 1/2 cup, 120 milliliters) of the batter into the hot pan, tilting the pan to form a thin, even circle.
• Cook the flatbread until lightly golden on the bottom and set on the top, which takes about 2-4 minutes. Then flip the bread and cook the other side until golden.
• Remove the cooked flatbread to a plate and repeat the process with the remaining batter.
• While the flatbread is cooking, melt the Niter Kibbeh (spiced butter) in a small pot over medium heat.
• Stir in the Berbere and continue to cook for a couple of minutes to allow the flavors to blend. Remove from heat and set aside.
• Once the flatbread has cooled down a bit, tear it into bite-sized pieces and place them in a large bowl.
• Pour the spiced butter mixture over the torn flatbread and use a fork to toss them together thoroughly.
• Serve the Chechebsa immediately with plain yogurt, a drizzle of honey, and scrambled eggs if desired.