Entree: Ethiopia – Harar – ጨጨብሳ ➤ Chechebsa (Torn and pan-fried Ethiopian flatbread coated in spiced clarified butter and berbere)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Total 1 hr 5 min

Ingredients

For the flatbread (kita) — or substitute 4 cups (approx. 250 g per cup) store-bought flatbread torn into pieces:
- 2 cups (250 g) all-purpose flour
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) warm water (adjust as needed)
For the niter kibbeh (spiced clarified butter) — quick version:
- 6 tbsp (84 g) unsalted butter
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1/2 tsp (1 g) ground fenugreek
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) ground cardamom (optional)
- Pinch of salt
For the chechebsa:
- 1/4 cup (60 ml) niter kibbeh (from above) or unsalted butter if unavailable
- 2 tbsp (30 ml) vegetable oil (if needed)
- 2 tsp (8 g) berbere spice blend (adjust to taste)
- 1 small onion, finely chopped
- 1–2 tbsp (15–30 ml) honey, or to taste (optional)
- Salt to taste
- Fresh plain yogurt or a hard-boiled egg for serving (optional)

Instructions

1. Make the kita (flatbread): in a bowl combine the flour and salt. Stir in oil and most of the warm water until a soft dough forms; add more water if needed. Knead briefly until smooth, cover, and let rest 15 minutes.
2. Divide dough into 4 equal pieces. On a lightly floured surface roll each into a thin round about 8–9 inches (20–23 cm). Cook each flatbread on a dry skillet over medium heat 1–2 minutes per side until lightly browned and cooked through. Keep warm and cover.
3. Prepare the quick niter kibbeh: melt butter in a small saucepan over low heat. Add minced shallot and garlic and cook gently 3–4 minutes until softened but not browned. Stir in fenugreek, turmeric, cardamom, and a pinch of salt; simmer 2–3 minutes. Strain into a small bowl, pressing solids to extract flavored butter; discard solids.
4. Tear the cooked flatbreads into bite-size pieces (about 4 cups / 500 g total torn pieces). Alternatively use 4 cups (approx. 250 g) store-bought torn flatbread.
5. In a large skillet over medium heat, add 1/4 cup (60 ml) of the prepared niter kibbeh. Add the chopped onion and sauté until translucent, 3–4 minutes.
6. Add the torn flatbread pieces to the skillet and toss to coat. Sprinkle the berbere evenly over the bread and continue to toss and fry, pressing pieces lightly against the pan, until edges are crisp and bread is warmed through, 5–7 minutes. Add a splash of oil if pan is dry.
7. Taste and adjust salt; if you prefer a touch of sweetness, drizzle 1–2 tbsp (15–30 ml) honey and toss to combine. Remove from heat.
8. Serve hot, traditionally with plain yogurt or a sliced hard-boiled egg on the side.