Best 3 Ethiopian Instant Breadchéchébsa Or Kita Firfir Recipes

In the realm of Ethiopian cuisine, a culinary journey awaits you with two remarkable dishes: Breadchchbsa, also known as Kita Firfir, and the versatile Flatbread. Prepare to embark on a tantalizing adventure as we delve into the depths of flavors and textures that these culinary creations have to offer.

Breadchchbsa, a delectable entree, is a symphony of soft, spongy bread torn into bite-sized pieces and simmered in a rich, aromatic sauce. This flavorful concoction is elevated with the addition of spices, herbs, and vegetables, resulting in a harmonious blend of tastes and textures.

Accompanying this savory delight is the Flatbread, a culinary canvas that serves as the perfect complement to Breadchchbsa. With its crispy exterior and soft, chewy interior, this flatbread is the perfect vessel for scooping up every morsel of the flavorful sauce.

As you explore the depths of Ethiopian cuisine, you'll discover a treasure trove of culinary wonders. Begin your journey with the traditional Breadchchbsa recipe, a testament to the beauty of simplicity. Then, venture into the realm of culinary fusion with the Veggie Breadchchbsa, a vibrant tapestry of flavors and textures.

For those seeking a culinary adventure, the Spicy Breadchchbsa beckons with its fiery embrace, guaranteed to ignite your taste buds. And if you're captivated by the allure of street food, the Street Style Breadchchbsa awaits, a symphony of flavors that will transport you to the bustling streets of Ethiopia.

Embark on this culinary odyssey and immerse yourself in the vibrant tapestry of Ethiopian cuisine. Let your taste buds revel in the harmonious blend of spices, herbs, and textures as you savor each bite of Breadchchbsa and Flatbread.

Check out the recipes below so you can choose the best recipe for yourself!

ETHIOPIAN INSTANT BREAD(CHéCHéBSA OR KITA FIRFIR)

Ethiopian Instant Bread(Chéchébsa or Kita Firfir) image

Chéchébsa or Kita Firfir is a spiced bread; simple to prepare and delicious; served as breakfast or snack with cafe au lait (coffee with milk).

Provided by yewoinfamilycooking

Categories Breakfast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups wheat flour or 1 1/2 cups teff flour
1/2 cup barley flour
3 tablespoons butter (purfied or clarified)
1/4 teaspoon cardamom
1 teaspoon baking powder
1 tablespoon chili powder (Berbere)
salt and black pepper
2 cups water (or more)

Steps:

Place the wheat or teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic.
In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty.
Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt.
Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces.
Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.

Nutrition Facts : Calories 399.5, Fat 13.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 235.2, Carbohydrate 63.8, Fiber 10.7, Sugar 0.6, Protein 11.3

CHECHEBSA (ETHIOPIAN BREAKFAST DISH)

Chechebsa (Ethiopian Breakfast Dish) image

Chechebsa (sometimes called Kita Fir Fir in Ethiopia) is a classic breakfast dish that starts with preparing a batter that's fried to make a large flatbread called Kita. The kita is then torn into small pieces and is mixed with berbere and Niter Kibbeh spiced butter until it's a moist and soft mixture. Chechebsa can be served...

Provided by Vickie Parks

Categories Other Breakfast

Time 25m

Number Of Ingredients 6

Ingredients

1 Tbsp oil, for frying
1 1/4 cups all-purpose flour (or 1 cup all-purpose flour and 1/4 cup teff flour)
1/2 tsp salt
3/4 cup water (more or less, as needed for consistency)
4 Tbsp niter kibbeh (ethiopian spiced butter)
2 tsp berbere

Steps:

1. Heat oil in a large skillet or griddle.
2. Whisk together the flour and salt. Add 1/2 cup water and keep whisking, adding 2 Tbsp more water at a time as needed, and whisking until smooth and the consistency is like a thin pancake batter. Pour the batter into the hot skillet over medium heat. Use the back of a wooden spoon to spread the batter into a single layer to form a large pancake. Cook 2 to 4 minutes or until bottom is lightly browned. Flip the Kita, and cook other side another 1 to 2 minutes or until lightly browned and cooked through. Set the cooked Kita aside for a few minutes, to cool.
3. Tear the Kita into small (about 1 inch) pieces.
4. Add niter kibbeh and berbere to a large skillet, and stir until melted. Add the torn Kita to the skillet and stir well with a wooden spoon until all the pieces are well coated with the spicy butter. Cook for several minutes, or until heated throughout. It should be moist but not mashed (more like the consistency of a savory bread pudding or a moist bread-based stuffing). Spoon into individual bowls and serve immediately with a spoon while still warm. (Some like to top it with a spoonful of yogurt and a pinch of berbere sprinkled over the yogurt, but that's purely optional.)

ETHIOPIAN FIRFIR WITH DRIED BEEF (QUANTA FIRFIR)

Ethiopian Firfir with Dried Beef (Quanta Firfir) image

This is a popular traditional Ethiopian dish. Please enjoy. This recipe can also be made with fresh beef or lamb!

Provided by Rebka

Categories Soups, Stews and Chili Recipes Stews Beef

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 red onions, chopped
⅓ cup vegetable oil
1 tablespoon garlic paste
4 ripe tomatoes, chopped
3 cups water, divided
14 ounces dried beef
2 tablespoons Ethiopian berbere seasoning
½ cup Ethiopian kibbeh (spiced clarified butter)
2 teaspoons salt
2 pieces injera (Ethiopian bread)

Steps:

Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 22.7 g, Cholesterol 96 mg, Fat 31 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 13.2 g, Sodium 3031 mg, Sugar 5.9 g

Tips:

For the best results, use fresh, high-quality ingredients.
If you don't have injera, you can substitute a tortilla or flatbread.
If you don't have berbere spice, you can make your own by combining chili powder, cumin, coriander, cardamom, cloves, and ginger.
Be careful not to overcook the bread; it should be cooked through but still soft and moist.
Serve the bread with your favorite Ethiopian dishes, such as wat, doro wat, or gomen.

Conclusion:

Kitcha fitfit is a delicious and versatile Ethiopian bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste preferences. Whether you are a fan of Ethiopian cuisine or are simply looking for a new and exciting bread recipe, kitcha fitfit is sure to please.