post-title Chechebsa Recipe
Chechebssa, also known as Kita Firfir, is essentially a shredded flat bread fried with spices and Niter Kibbeh.
MEASUREMENTS AND INGREDIENTS
- 1 cup of all-purpose flour
- 3 or 4 tablespoons of clarified butter or olive oil
- 2 teaspoons of berbere
Making the Kita
- Start by mixing the flour with a pinch of salt or wait till it is all cooked and done and sprinkle some salt while you are mixing your pieces of flat bread with the berbere and butter.
- In a small bowl, start making a batter by slowly adding Water to the flour and mixing it well. The thickness of the Kita depends on the thickness of the batter.
- Just be careful to not to make it Watery. If you feel it is too thin, just add a little bit more flour. Beat the batter well so it wouldn’t have any lumps.
- You can always check the consistence by lifting your beater/stirrer or whatever tool you are using to beat your dough.
- Dress a frying pan with a little oil and heat it to a medium hot.
- Slowly pour your batter onto the hot pan in a thin layer.
- The thinner the layer, the tastier your Chechebsa becomes.
- If you feel you have put too much batter to one side or at the center of the pan, just move the pan side to side or use the back of a spoon to flatten/spread it out.
- Wait two to three minutes and flip the Kita so the top gets fried too.
- The light brown spots should be your signals to tell you the Kita is fully cooked. Once done frying the Kita, put it aside to cool.
Making the Chechebsa
- Once the Kita is cool enough to touch it with your hands, tear it to small pieces on a plate.
- Put the butter and berbere in a frying pan and set the oven to medium.
- Let the butter melt slowly together with the berbere for a minute or so.
- Be careful not to burn the berbere.
- Add the pieces of Kita into the pan and stir them all well so all the pieces soak in the butter/berbere mix uniformly.
- Take it off the heat and enjoy your Chechebsa.
RECIPE SOURCE: https://allaboutethio.com/rchehebsa.html
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