Best Chechebsa Ethiopian Breakfast Dish Recipes

Chechebsa (Ethiopian Breakfast Dish) image

Provided by Vickie Parks

Time 25m

Number Of Ingredients 6

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

Steps:

1. Heat oil in a large skillet or griddle.
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.
3. Tear the Kita into small (about 1 inch) pieces.
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.)

Ethiopian Instant Bread(Chéchébsa or Kita Firfir) image

Provided by yewoinfamilycooking

Categories Breakfast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

1 1/2 cups wheat flour or 1 1/2 cups teff flour
1/2 cup barley flour
3 tablespoons butter (purfied or clarified)
1/4 teaspoon cardamom
1 teaspoon baking powder
1 tablespoon chili powder (Berbere)
salt and black pepper
2 cups water (or more)

Steps:

Place the wheat or teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic.
In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty.
Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt.
Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces.
Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.

Nutrition Facts : Calories 399.5, Fat 13.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 235.2, Carbohydrate 63.8, Fiber 10.7, Sugar 0.6, Protein 11.3