Chechebsa
Chechebsa, from above
VegEthiopia

Chechebsa

Torn flatbread tossed in berbere butter and drizzled with honey. Ethiopia's best breakfast.

30 minTime
11 gProtein each
mediumSpice
Kita firfir2 chapters · 1 min read

Make it your way

Grandma's wayKita, niter kibbeh, berbere, honey and yoghurt.
The original
441kcalsame
11 gproteinsame
9 gfibresame
30minutessame

Classic chechebsa.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups
Waterabout 1 cup
Salt½ tsp
Niter kibbeh (spiced clarified butter)4 tbsp
Berbere spice blend1 tbsp
Honey2 tbsp, to serve
Curd (plain yogurt, natural yoghurt)plain yoghurt, to serve

Method

4 steps
  1. 1Mix flour, salt and water to a thick, spreadable dough.
  2. 2Spread into a hot oiled pan, cover and cook until set, then flip and cook the other side.
  3. 3Tear into small pieces.
  4. 4Warm niter kibbeh with berbere and toss the bread in it until coated and hot.
Serve it like this

Pile into a bowl, drizzle with honey and top with a spoon of yoghurt. Serve with Ethiopian coffee.

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Make it a meal

What goes with Chechebsa: a bread or rice, a side, something to drink and something sweet.

On the side Fosolia25 min
On the side Niter kibbeh40 min
A little snack Kategna10 min
To drink Ethiopian coffee45 min
To drink Shaah12 min
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