The dish begins with a simple flatbread called kita, which is cooked until golden and then torn into bite-sized pieces. The bread is mixed with niter kibbeh (spiced clarified butter) and berbere spice, creating a flavorful combination of savory, buttery, and mildly spicy flavors. Some variations include additional spices or a drizzle of honey for a sweet and savory contrast.
Chechebsa is quick to prepare, satisfying, and deeply rooted in Ethiopian culinary traditions, making it a popular choice for breakfast or brunch.
2 cups all-purpose flour
3/4 cup water
1 tablespoon vegetable oil
3 tablespoons niter kibbeh (spiced clarified butter)
1 tablespoon berbere spice blend
1 tablespoon honey (optional)
1/2 teaspoon salt
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