Torn spiced flatbread pieces tossed in berbere-infused niter kibbeh, an Ethiopian breakfast classic.
Chechebsa is a beloved Ethiopian breakfast dish made by tearing cooked flatbread into pieces and tossing them in spiced clarified butter, quite different from a typical Western pancake but serving the same role as a warm, filling morning dish. The flatbread is cooked plain first, similar to a thick pancake, then torn into bite-sized pieces once cooled slightly so it can properly soak up the spiced butter that coats every piece. Niter kibbeh, Ethiopian spiced clarified butter infused with garlic, ginger, and spices like fenugreek and cardamom, is the base that chechebsa depends on; berbere spice blend is stirred into it while warm, turning the butter a deep reddish-orange and giving the dish its characteristic gentle heat. Fresh mint isn't traditional in chechebsa itself, so this recipe adds it honestly as a bright, modern garnish that plays well against the rich, spiced butter, rather than claiming it as a classical addition. Served warm, often with a side of plain yogurt, this is a hearty, warmly spiced start to the day rooted in Ethiopian home cooking.
Serves 4
Whisk flour, baking powder and salt together. Gradually whisk in water until you have a thick, smooth pancake-like batter.
Heat oil in a nonstick skillet over medium heat. Pour in a ladle of batter, spreading it into a round about 1cm thick. Cook 4-5 minutes per side until golden and cooked through. Repeat with remaining batter.
Let the cooked flatbreads cool slightly, then tear each into bite-sized pieces with your hands.
Melt butter in a skillet over medium heat. Add garlic and ginger, cooking 1 minute until fragrant. Stir in berbere and cardamom, cooking 1 more minute until the butter turns a deep reddish color.
Keep the heat moderate once the spices go in β berbere can turn bitter if it scorches in the hot butter.
Add the torn flatbread pieces to the spiced butter, tossing until every piece is well coated and heated through, about 2 minutes. Garnish with fresh mint and serve with a side of plain yogurt.
Cook the flatbread pieces through before tearing β undercooked centers will fall apart when tossed in the butter.
Use real berbere spice blend rather than a generic chili powder; its mix of chile, fenugreek and warm spices is what defines the dish's flavor.
Tear the bread into fairly small, irregular pieces so more surface area picks up the spiced butter as you toss.
Add crumbled ayib (Ethiopian fresh cheese) or feta on top for a more traditional savory finish.
Make a batch of niter kibbeh ahead of time and keep it refrigerated for a quicker version next time.
Serve with a fried egg on top for a heartier breakfast.
Best eaten fresh and warm. Refrigerate leftovers up to 2 days and reheat in a dry skillet over medium heat, tossing until warmed through; microwaving makes the bread pieces tough.
Chechebsa is a well-established Ethiopian breakfast dish built on niter kibbeh and berbere, two staples of Ethiopian cooking that developed over centuries, and it remains a common way to use up leftover injera or flatbread in Ethiopian households.
A mix of paprika, cayenne, ground fenugreek, cardamom, cinnamon and a pinch of clove approximates its warm, layered heat, though it won't be identical to a proper Ethiopian blend.
Yes, day-old injera or a similar flatbread works well β just tear it into pieces and toss it in the spiced butter the same way.
It has a warm, gentle heat rather than an intense burn β the berbere blend contributes more depth and warmth than sharp spiciness.
Per serving (220g / 7.8 oz) Β· 4 servings total
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