Shredded flatbread tossed in spiced niter kibbeh and berbere — a warm, savory Ethiopian breakfast.

Where does Chechebsa come from?

Chechebsa is a Ethiopian dish from Amhara, Ethiopia.

Can Chechebsa be made vegan, gluten-free, or dairy-free?

Yes. This Chechebsa recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Chechebsa take to make?

About 35 minutes total (15 minutes prep, 20 minutes cooking), serving 4.

Chechebsa — a Amhara, Ethiopia recipe

Name: Chechebsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups flour (for the flatbread); 1/4 cup niter kibbeh (spiced clarified butter); 1-2 tbsp berbere spice; 1/2 tsp salt; as needed water

Africa → 🇪🇹 Ethiopia → Amhara

Chechebsa

Ethiopian · easy · serves 4

prep 15 min · cook 20 min

~335 cal · 7g protein · 48g carbs · 12g fat (estimated, per serving)

🍽️

Torn flatbread tossed in red spiced butter

🇪🇹 Amhara

Chechebsa (kita firfir) is a beloved Ethiopian breakfast where a thin flatbread is cooked, torn into pieces, and tossed hot with spiced clarified butter (niter kibbeh) and berbere. The result is fragrant, buttery, and gently fiery — often eaten with a spoon and a cup of strong coffee to start the day.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

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2 cups flour (for the flatbread)

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1/4 cup niter kibbeh (spiced clarified butter)

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1-2 tbsp berbere spice

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1/2 tsp salt

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as needed water

Instructions

1

Make a stiff dough with the flour, salt, and water and cook as a thick flatbread on a dry pan.

2

Tear or cut the warm flatbread into small pieces.

3

Warm the niter kibbeh (or spiced oil) with the berbere until fragrant.

4

Toss the bread pieces in the spiced butter until well coated.

5

Serve hot, with honey or yogurt on the side if you like.

Amhara tradition.

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🌏 While it simmers — know your destination

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Amhara. Highland heartland of injera and long-simmered wots.

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Ethiopia. The only African nation never colonized — its cuisine is entirely its own.

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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.

The story behind this dish is up top — worth a read while the pot works.

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Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →