It’s Saturday morning, and you’re craving something yummy, but don’t have any fresh groceries. Never fear, chechebsa is here! All you need is flour, salt, and your pantry-stash of berbere spice mix and kibbeh (clarified spice butter), plus a little yogurt or honey.

You can use any type of flour. I usually use wheat flour, but you can easily adjust to your gluten-free alternative of choice.

Recipe (portioned for about 2 servings):
In a mixing bowl, combine about one cup of flour with a teaspoon of berbere and dash of salt. Start adding water slowly, mixing as you go, until you get a mixture that has the consistency of a thin pancake (eh, probably closer to a crepe).

Pour about 1/2 cup of the mixture onto a hot pan or griddle, heat it, and then flip it just like a pancake. I like to spread the mixture out very thin, so that the edges of the cake turn a bit crispy. Place the pancake onto a side plate, and proceed until you’ve used the rest of your mixture. I usually make about two pancakes for each person.

Once the pancakes have cooled, tear them into little bite-sized pieces. Then return them to the pan, but this time add a few teaspoons of kibbeh (clarified spice butter), berbere to taste (about a tablespoon or less), and a dash of salt. This is where you can make the dish as healthy (or not) as you desire. Stir and grill for about a minute or so to let the flavors blend. Secret: Don’t tell my in-laws, but if you don’t have access to the kibbeh just use a spread such as Land o’ Lakes, and you’ll be fine.

Transfer to a serving dish and let your guests top with with honey or plain yogurt. Devour.

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About Ashley Alemayehu

Ashley grew up in Wichita Falls, Texas. She studied the liberal arts and law, and enjoys writing, painting and cooking. She is married into an Ethiopian family and dedicates this blog to sharing their story.

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Food

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