Ethiopian
⭐ Highly Rated
1h 30mmedium
EthiopianBrunch
Recipe Story
origins & traditionsChechebsa is a beloved Ethiopian comfort food featuring torn flatbread coated in richly spiced clarified butter infused with berbere, the iconic Ethiopian spice blend. This dish showcases the perfect balance of crispy and tender textures as the flatbread absorbs the flavorful butter. Traditionally served for breakfast or brunch, chechebsa represents the heart of Ethiopian home cooking with its simple preparation yet complex flavors. The dish can be customized with varying spice levels and is often enjoyed with a side of yogurt to balance the heat. This recipe brings authentic Ethiopian flavors to your table, offering a unique alternative to conventional breakfast fare while celebrating centuries-old culinary traditions.
Instructions
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Prepare the spiced butter: In a small saucepan over low heat, melt 4 tablespoons of butter. Add 1 tablespoon berbere spice (substitute: 2 teaspoons paprika + 1 teaspoon cayenne + 1/2 teaspoon cumin + 1/2 teaspoon coriander), 3 minced garlic cloves, and 1 teaspoon fresh ginger. Simmer gently for 5 minutes until fragrant, then set aside.
Make the flatbread: In a mixing bowl, combine 2 cups flour, 1/2 teaspoon salt, and 3/4 cup water. Knead into a smooth dough, about 5 minutes. Divide into 4 equal portions.
Roll each portion into a thin circle about 8 inches in diameter on a floured surface.
Heat a 12-inch skillet over medium-high heat. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and bread is cooked through. Set aside.
Once all flatbreads are cooked and slightly cooled, tear them into bite-sized irregular pieces (about 2-inch squares).
In the same skillet, add the prepared spiced butter and heat over medium heat. Add the torn flatbread pieces and toss continuously for 3-4 minutes until well coated and slightly crispy.
Transfer to a serving platter. Drizzle with 2 tablespoons honey and garnish with 2 tablespoons chopped fresh cilantro. Serve immediately while warm with plain yogurt on the side.
Chechebsa with Spiced Clarified Butter
4.4 (37)
A traditional Ethiopian flatbread torn into pieces and dressed with aromatic spiced butter, combining crispy texture with warming berbere spices for a satisfying breakfast or brunch dish.
medium
35 min
4 servings
Ingredients
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Spiced Butter
- 4 tablespoons butter, unsalted
- 2 teaspoons paprika
- 1 teaspoons cayenne
- 1/2 teaspoons cumin, ground
- 1/2 teaspoons coriander, ground
- 3 cloves garlic, minced
- 1 teaspoons ginger, fresh minced
Flatbread
- 2 cups flour, all-purpose
- 1/2 teaspoons salt
Garnish
- 2 tablespoons honey (optional)
- 2 tablespoons cilantro, fresh chopped (optional)
Accompaniment
- 1 cups yogurt, plain for serving (optional)
Chef Tips
expert advice•For best results, use high-quality butter for richer flavor.
•If you cannot find berbere spice, the paprika-cayenne-cumin-coriander substitute works well.
•Adjust spice level by reducing cayenne for a milder version.
•The flatbread can be made ahead and stored wrapped in a kitchen towel.
•For variation, add 1/4 cup crumbled feta cheese on top before serving.
•Some Ethiopian cooks add a beaten egg to the spiced butter for extra richness.
•The key to perfect chechebsa is tearing the bread into irregular pieces rather than cutting uniformly, as this creates varied textures.
•Serve with Ethiopian honey wine or strong black coffee for an authentic experience.
