FoodieAtlas
Recipes around the World
Chechebsa is a fragrant breakfast dish featuring torn flatbread fried with spiced clarified butter, creating a golden, aromatic breakfast experience. This traditional Ethiopian breakfast fuels mornings across the country with its rich, buttery warmth. The flatbread is torn by hand and tossed with niter kibbeh infused with spices, creating an intimate, hands-on dining experience. Ethiopian families have enjoyed this dish for generations, often served communally from a single platter. Discover the comfort and hospitality of Ethiopian breakfast tradition in this simple yet deeply satisfying dish.
In a bowl, combine the flour, salt, baking powder, and sugar (if using).
Gradually add water, mixing until a soft dough forms.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
Heat a skillet over medium heat and cook the dough for about 2-3 minutes on each side, or until golden brown and cooked through.
Remove from the skillet and let cool slightly. Tear into small pieces.
In a skillet, melt the butter over medium heat.
Stir in the Berbere spice mix and ground fenugreek (if using), cooking for about 1-2 minutes until fragrant.
Add honey if desired and mix well.
Add the torn bread pieces to the spiced butter mixture. Stir to coat the bread evenly.
Cook for an additional 2-3 minutes, stirring occasionally, until the bread is well-coated and slightly crispy.
Transfer the Chechebsa to a serving dish and enjoy warm.
Chechebsa is an Ethiopian breakfast dish of torn flatbread fried with niter kibbeh (clarified spiced butter) and warmed with honey. The result is a fragrant, rich breakfast with layers of flavor.
Chechebsa originates from Ethiopia, where it's a beloved breakfast staple. The dish represents the Ethiopian approach to using simple ingredients—flour, water, and spiced butter—to create something nourishing and luxurious.
Essential ingredients are all-purpose flour, water, salt, baking powder, niter kibbeh (spiced clarified butter), honey, and optionally fenugreek or Berbere spice for depth.
Cook the flatbread until golden, then tear it by hand. Warm the niter kibbeh with spices and pour generously over warm bread, mixing gently to combine. Serve immediately while warm.
Chechebsa is traditionally served with honey drizzled on top, sometimes accompanied by yogurt or fresh fruit. The contrast of sweet honey with spiced butter creates the complete breakfast experience.