9 Ultimate Ethiopian Breakfasts

Firfir or Fitfit is a probably the most common of the Ethiopian breakfasts. It is made from shredded injera or Kita stir-fried with spices or Wot. Another popular Ethiopian breakfast dish is Fatira. The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. Chechebsa (or Kita Firfir) resembles a pancake covered with berbere and Niter Kibbeh, or other spices, and may be eaten with a spoon. Genfo is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the Genfo and filled with spiced niter kibbeh. A variation of Fuul, a fava bean stew with condiments, served with baked rolls instead of injera, is also common for breakfast.

Ethiopian Breakfasts #1: Chechebsa

Ethiopian Breakfasts - Chechebsa

Also known as Kita Firfir, Chechebsa is one the most common and popular breakfast dishes in Ethiopia. It is made out of sliced shreds of Kita, which is similar to India’s pita bread, and marinated with berbere. In more traditional households, it is commonly served with a side of honey and a bowl of plain yogurt.

You can find the recipe for Chechebsa here.

Ethiopian Breakfasts #2: Kinche

Ethiopian Breakfasts - Kinche

Kinche is a very common Ethiopian breakfast, and it’s the equivalent of oatmeal. It is incredibly simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water. The flavor of the Kinche comes from the Niter Kibbeh, which is Ethiopian clarified butter.

You can find the recipe to make Kinche here.

Ethiopian Breakfasts #3: Firfir

Ethiopian Breakfasts - Firfir

Firfir, also known as Fitfit, is a popular dish made from sliced shreds of injera typically served for breakfast, but commonly eaten at lunch as well as dinner. Though Firfir can be made in several ways using several different ingredients, at its core are the omnipresent mixtures of Berbere, onions, oil or butter (Niter Kibbeh), and shreds of Injera cooked together. Sometimes, hard boiled eggs are placed on top of this dish to enhance the overall flavor of the dish.

You can find the recipe to make Firfir here.

Ethiopian Breakfasts #4: Enkulal Firfir

Ethiopian Breakfasts - Enkulal Firfir
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While basically just scrambled eggs, which might not sound that exciting, Ethiopia’s Enkulal Firfir is not to be missed at breakfasts. Cooked with Niter Kibbeh it is further enhanced with a combination of green and red peppers, chilli, tomatoes and onions, all of which is scooped up with fresh tasty bread rolls, often still warm from the bakery.

A notable feature of Enkulal Firfir is how fantastically yellow it is, which translates into a far superior taste compared to the results of pallid egg yolks in the west. The omelet version is known as Enkulal Tibs. Be warned: your appreciation of scrambled eggs back home will never be quite the same after savoring Enkulal Firfir.

Ethiopian Breakfasts #5: Dabo Firfir

Ethiopian Breakfasts - Dabo Firfir
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Comprising torn-up bits of unleavened bread mixed with clarified butter and berbere, and often accompanied by yoghurt, Dabo Firfir is a good example of Ethiopian cooking’s ability to take something simple and do much more with it.

Like Shiro, it might not look much but Dabo Firfir is surprisingly tasty. And as another incentive, in this rare instance Ethiopians are willing to resort to a spoon or fork.

Ethiopian Breakfasts #6: Dulet

Ethiopian Breakfasts - Dulet
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Dulet is a dish made from the minced tripe (an animal’s stomach lining), along with liver and lean beef fried in butter, onions, chilli, cardamom and pepper. As a breakfast dish, Dulet is quite popular in Ethiopia for its great taste and being very filling before a long and hard day of work.

Ethiopian Breakfasts #7: Fatira

Ethiopian Breakfasts - Fatira
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A breakfast dish popular around the Horn of Africa, Fatira usually comprises a thin pastry top and bottom with scrambled eggs and honey wedged in the middle. Typically served as a large portion, this perfect combination of savory and sweet can happily feed two.

Fatira also comes in a street food version comprising small square pieces cooked in the open on a giant frying pan in the likes of Ethiopia’s beguiling eastern city of Harar.

Accompanied by freshly brewed Ethiopian coffee, there aren’t many better ways to start a day of exploring Ethiopia.

Ethiopian Breakfasts #8: Fuul

Ethiopian Breakfasts - Fuul
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Popular across East Africa and the Middle East, Ethiopian Fuul is a mix of stewed and spiced fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, garlic, and lemon juice, enjoyed by many Ethiopians for breakfast.

Fuul serves as a healthy fast food that is often cooked and dispensed out of vast pots, with most customers well fed in under ten minutes before they head off into the teeming city for their day’s work.

Ethiopian Breakfasts #9: Buticha

Ethiopian Breakfasts - Buticha

The Ethiopian Buticha or chick pea porridge has a texture similar to couscous and is a must try for those health-conscious folks.

Due to Buticha’s great taste and simple preparation method, I would definitely recommend this dish for busy individuals, as well.

Find a clearly explained recipe for Buticha here.

You can find the recipe to make Buticha here.