Chechebsa (Ethiopian Spiced Honey Flatbread)

 

Ingredients

· 1 oz. clarified butter or ghee

· 1/2 tbsp. berbere spice

· 1/2 tsp. smoked paprika

· 3 1/2 fluffy flatbread, torn into bite-sized pieces

· 1/8 tsp. + a pinch of salt, divided

· 2 large eggs

· 1 tbsp. neutral cooking oil

 

To Serve

· 3 tbsp. plain Greek yogurt

· 2 green chilies (optional), sliced, to garnish

· 2 sprigs fresh cilantro (optional), leaves only, roughly chopped

· Pinch of smoked paprika

· 2 tbsp. honey

 

Steps

1) In a small pan over medium-low heat, warm the clarified butter until it is completely melted. Add the berbere spice and smoked paprika, and gently heat for 5 seconds or until fragrant.

2) To a medium bowl, add the flatbread and pour the spiced butter over it. Sprinkle with 1/8 teaspoon salt. Toss until all of the surfaces are coated, and set aside.

3) In a small bowl, whisk the eggs with a pinch of salt. In a work, heat the oil over medium-high heat until it begins to shimmer. Add the eggs and cook undisturbed until big bubbles form. Roughly scramble into medium-sized curds. Set aside.

4) To the same work, add the seasoned flatbread and cook until slightly crispy but still chewy and tender on the inside. Return the scrambled eggs to the pan and toss to mix.

5) Transfer to a serving plate. Top with yogurt, sliced chilies and cilantro (if using), smoked paprika, and honey. (Be generous with the honey drizzle!)

 

 

From: Kitchen Passport: Feed Your Wanderlust with 85 Recipes From a Traveling Foodie

By: Arseny Knaifel