Chechebsa (v) Recipe

Name: Abem Ethiopian Coffee & Kitchens CHECHEBSA (V) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 4 cups Ethiopian-style flatbread or injera (firm, not spongy) or stale flatbread (pita, lavash), torn into 1–2-inch pieces; 1 cup Vegetable broth or water; 2 tbs Berbere spice blend; 1 tsp Salt; 1 cup Yellow onion, finely diced; 3 cloves Garlic cloves, minced; 1 tsp Ginger, minced; 4 tbs Niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter or olive oil (choose Ethiopian butter for traditional flavor or olive oil for vegan); 1 tsp Neutral oil (if using butter, to prevent burning); 1 tbs Tomato paste (optional, for a touch of acidity and color); 1 tsp Lemon juice (fresh); 2 tbs Fresh cilantro or parsley, chopped (optional); 1 tsp Black pepper

Inspired by Abem Ethiopian Coffee & Kitchen

Time30m

Serves4

Small pieces of flatbread braised with berbere and your choice of Ethiopian butter or olive oil.

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Ingredients

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Flatbread and base

4 cups Ethiopian-style flatbread or injera (firm, not spongy) or stale flatbread (pita, lavash), torn into 1–2-inch pieces

1 cup Vegetable broth or water

2 tbs Berbere spice blend

1 tsp Celtic sea salt

Aromatics and oil/butter

1 cup Yellow onion, finely diced

3 cloves Garlic cloves, minced

1 tsp Ginger, minced

4 tbs Niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter or olive oil (choose Ethiopian butter for traditional flavor or olive oil for vegan)

1 tsp Neutral oil (if using butter, to prevent burning)

Finishing and optional additions

1 tbs Tomato paste (optional, for a touch of acidity and color)

1 tsp Lemon juice (fresh)

2 tbs Fresh cilantro or parsley, chopped (optional)

1 tsp black pepper

Method

Flatbread and base

Prepare bread

If your flatbread is fresh and soft, tear it into 1–2-inch pieces and spread on a baking sheet. Toast in a 350°F (175°C) oven 6–8 minutes until slightly dry but not browned, or toast lightly in a dry skillet. If using stale bread, simply tear into pieces. Measure 4 cups packed pieces.

Hydrate bread

Place torn bread pieces in a large bowl. Sprinkle the vegetable broth or water evenly over the bread, tossing to coat and allow to sit 2–3 minutes so pieces soften but do not become mushy. Set aside.

Season with berbere

Sprinkle 2 tablespoons berbere and 1 teaspoon salt over the moistened bread and toss gently to distribute. Adjust to taste if your berbere is mild or very hot.

Aromatics and oil/butter

Cook aromatics

Heat a large skillet or sauté pan over medium heat. Add 1 teaspoon neutral oil (only if using butter) and the chosen oil/butter (4 tbs). When the fat is shimmering (butter melted and bubbling), add the diced onion. Sauté 6–8 minutes until translucent and beginning to caramelize, stirring often so it browns evenly.

Add garlic and ginger

Lower heat slightly and add the minced garlic and ginger. Cook 1–2 minutes until fragrant but not browned, stirring constantly to prevent burning.

Incorporate berbere and tomato paste

Add the bowl of berbere-seasoned, moistened bread pieces to the skillet and toss to coat with the aromatic butter/oil. If using tomato paste, add 1 tablespoon now and stir to combine. Cook 3–4 minutes, allowing edges of bread to toast slightly and flavors to meld. If the mixture seems dry, add up to 2 tablespoons more broth or water, 1 tablespoon at a time.

Finishing and serving

Adjust seasoning with 1 teaspoon black pepper and additional salt as needed. Stir in 1 teaspoon fresh lemon juice to brighten the dish and 2 tablespoons chopped cilantro or parsley if using.

Reduce heat to low and cover the skillet for 1–2 minutes to let flavors knit. Uncover and give a final toss. The finished chechebsa should be saucy but not wet; bread pieces should be coated in spiced butter/oil and slightly softened with some toasted edges.

Serve hot, family-style, straight from the pan or on a platter. Offer extra niter kibbeh or olive oil on the side, and additional berbere for those who like more heat.