Chechebsa, also known as Kita Firfir, is an Ethiopian dish that has been enjoyed for centuries and has recently become increasingly popular among foodies around the world. Chechebsa combines the vibrant flavors of Ethiopia with a rich history of culture and tradition. Its name is derived from two words, cheche meaning “rub” or “mix,” and bsa meaning “to spread out.”
Chechebsa is also quite easy to prepare. This hearty and flavorful dish is made with a flatbread known as Kita, which is cut into several pieces and mixed and cooked with Niter Kibbeh (Ethiopian clarified butter) and Berbere.
Chechebsa is traditionally eaten as a breakfast dish, but can also be enjoyed as a snack.
Equipment Recommendations for Making Chechebsa (Kita Firfir)
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Chechebsa Recipe: How to Make Kita Firfir
Chechebssa, also known as Kita Firfir, is essentially a shredded Kita, which is a flatbread popular in Ethiopia, fried with spices and Niter Kibbeh. It is one of the most popular breakfast dishes in Ethiopia.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 servings 1x
- Category: Breakfasts
- Method: Sauté/Bake (pan-fry)
- Cuisine: Ethiopian
- Diet: Vegetarian
Ingredients
- 1 cup (240 ml / 120g) of all-purpose wheat flour
- 3 tbsp (45 ml / 42g) niter kibbeh (Ethiopian clarified butter)
- 2 tbsp (30 ml / 12g) berbere
- 1 tsp (5 ml / 5g) salt
- 1 cup (240 ml) water
Instructions
Making the Kita (Flat Bread)
- Begin by mixing the all-purpose wheat flour with a pinch of salt. Then add the mix to a small bowl and start making the dough by adding water to the flour slowly and mixing it up thoroughly using your hands.
- Keep mixing up the dough until it becomes medium-hard. Then cover it using a thin layer of kitchen plastic and let it sit for about half an hour.
- Prepare a clean surface and put some flour on it so the dough will not stick to the surface. Then roll the dough until it gets very thin.
- Add some oil to a frying pan and heat it up to medium hot, then carefully place the dough flat on the pan.
- Wait two to three minutes and flip the Kita so the top gets fried too.
- When the Kita is fully cooked, you will see some light-brown spots. This is your signal to remove the Kita and put it aside until it cools and is ready to make the Chechebasa.
Making the Chechebsa
- When the Kita has cooled down, shred it up into small pieces using your hands onto a plate.
- Put niter kibbeh and berbere onto a frying pan and set the oven to medium. Then let the niter kibbeh melt slowly together with the berbere for about a minute.
- Add the pieces of Kita you set aside together with niter kibbeh and berbere mix and mix them all together so that all pieces of the Kita are soaked uniformly.
- Take the mix out of the frying pan and place it on a plate to serve.
Notes
- The thickness of the Kita depends on the thickness of the batter.
- The thinner the Kita, the tastier the Chechebsa.
Nutrition
- Serving Size: 240g
- Calories: 210 kcal
- Sugar: 0g
- Sodium: 575mg
- Fat: 10.5g
- Saturated Fat: 6g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
