chechebsa (ethiopian breakfast dish)

Name: Chechebsa (Ethiopian Breakfast Dish)
Prep time: 10 min
Cook time: 15 min
Yield: 3
Cuisine: African
Ingredients: 1 tablespoon(s) oil, for frying; 1 1/4 cups - all-purpose flour (or 1 cup all-purpose flour and 1/4 cup teff flour); 1/2 teaspoon(s) salt; 3/4 cup - water (more or less, as needed for consistency); 4 tablespoon(s) niter kibbeh (ethiopian spiced butter); 2 teaspoon(s) berbere

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9 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jul 15, 2017

Chechebsa (sometimes called Kita Fir Fir in Ethiopia) is a classic breakfast dish that starts with preparing a batter that’s fried to make a large flatbread called Kita. The kita is then torn into small pieces and is mixed with berbere and Niter Kibbeh spiced butter until it’s a moist and soft mixture. Chechebsa can be served warm or at room temperature. This version is for a warm Chechebsa. It’s usually serve with hot coffee or chai spiced tea. It can be served as is (somewhat like a savory bread pudding). Or you can add cooked vegetables or or other ingredients for an added flavor boost.

Rate

prep time 10 Min

cook time 15 Min

method Griddle

yield 3 to 4

Ingredients

1 tablespoon oil, for frying
1 1/4 cups - all-purpose flour (or 1 cup all-purpose flour and 1/4 cup teff flour)
1/2 teaspoon salt
3/4 cup - water (more or less, as needed for consistency)
4 tablespoons niter kibbeh (ethiopian spiced butter)
2 teaspoons berbere

How To Make chechebsa (ethiopian breakfast dish)

Step 1

Heat oil in a large skillet or griddle.

Step 2

Whisk together the flour and salt. Add 1/2 cup water and keep whisking, adding 2 Tbsp more water at a time as needed, and whisking until smooth and the consistency is like a thin pancake batter. Pour the batter into the hot skillet over medium heat. Use the back of a wooden spoon to spread the batter into a single layer to form a large pancake. Cook 2 to 4 minutes or until bottom is lightly browned. Flip the Kita, and cook other side another 1 to 2 minutes or until lightly browned and cooked through. Set the cooked Kita aside for a few minutes, to cool.
Step 3

Tear the Kita into small (about 1 inch) pieces.
Step 4

Add niter kibbeh and berbere to a large skillet, and stir until melted. Add the torn Kita to the skillet and stir well with a wooden spoon until all the pieces are well coated with the spicy butter. Cook for several minutes, or until heated throughout. It should be moist but not mashed (more like the consistency of a savory bread pudding or a moist bread-based stuffing). Spoon into individual bowls and serve immediately with a spoon while still warm. (Some like to top it with a spoonful of yogurt and a pinch of berbere sprinkled over the yogurt, but that's purely optional.)
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