Chiko is a traditional Ethiopian dish made from Beso Duket (barley powder) mixed with a sufficient amount of Niter Kibbeh, along with spices. It is easy to prepare in a short time, and is full of protein because of its high butter content.
It is a popular thick and creamy snack traditionally served with coffee as an everyday treat and on holidays and for ceremonies.
Chiko can be stored for up to a year without spoiling. It is popular among those on long journeys or away at university because of its long shelf life.
Ingredients Required to Make Chiko
- 2 cups Beso Duket
- 1 teaspoon caraway seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1 cup melted Niter Kibbeh (Ethiopian clarified butter)
How to Make Chiko (Step-by-Step Tutorial)
- In a bowl, combine beso duket, caraway seeds, ground coriander, ground cardamom, and salt. Mix these dry ingredients together.
- Slowly add the melted kibe to the dry mixture. Stir continuously until the mixture becomes smooth and free of any lumps.
- Transfer the cookie dough to a flat pan or container. A rectangular 32-ounce/8.75×6-inch plastic container works well. Ensure that you press the dough down into the corners to create an even layer.
- Seal the container and cover it with plastic wrap. Refrigerate the dough for a minimum of 1 hour or until it hardens.
- Once the dough has hardened, remove it from the refrigerator. Cut it into 1- to 2-inch squares, triangles, or small shapes of your choice.
- Enjoy these spiced butter cookies with Ethiopian coffee or tea for a delightful treat.
Equipment Recommendations to Make Chiko
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Chiko Recipe
Chiko (Ethiopian Spiced Butter Cookies) Recipe
4
servingsChiko is a traditional Ethiopian dish made from Beso Duket (barley powder) mixed with a sufficient amount of Niter Kibbeh, along with spices. It is easy to prepare in a short time, and is full of protein because of its high butter content.
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Ingredients
2 cups Beso Duket
1 teaspoon caraway seeds
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 cup melted Niter Kibbeh (Ethiopian clarified butter)
Directions
- In a bowl, combine beso duket, caraway seeds, ground coriander, ground cardamom, and salt. Mix these dry ingredients together.
- Slowly add the melted kibe to the dry mixture. Stir continuously until the mixture becomes smooth and free of any lumps.
- Transfer the cookie dough to a flat pan or container. A rectangular 32-ounce/8.75×6-inch plastic container works well. Ensure that you press the dough down into the corners to create an even layer.
- Seal the container and cover it with plastic wrap. Refrigerate the dough for a minimum of 1 hour or until it hardens.
- Once the dough has hardened, remove it from the refrigerator. Cut it into 1- to 2-inch squares, triangles, or small shapes of your choice.
- Enjoy these spiced butter cookies with Ethiopian coffee or tea for a delightful treat.
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