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.