Chiko (Ethiopian Spiced Butter Cookies) Recipe 

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)

  1. In a bowl, combine beso duket, caraway seeds, ground coriander, ground cardamom, and salt. Mix these dry ingredients together.
  2. Slowly add the melted kibe to the dry mixture. Stir continuously until the mixture becomes smooth and free of any lumps.
  3. 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.
  4. Seal the container and cover it with plastic wrap. Refrigerate the dough for a minimum of 1 hour or until it hardens.
  5. 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.
  6. 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

Chiko (Ethiopian Spiced Butter Cookies) Recipe

Recipe by Sara Z. Bayou

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.

Course: SnacksCuisine: EthiopianDifficulty: Medium
Servings

4

servings
Cook Mode

Keep the screen of your device on

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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Sara Z. Bayou

Sara Z. Bayou

Sara is a cultural storyteller and food enthusiast with a passion for preserving Ethiopia’s heritage. With a background in anthropology and culinary arts, she curates Ethiopian Roots’ recipes, cultural deep-dives, and travel guides. Sara’s expertise is further showcased in her acclaimed cookbook, “Vegetarian Ethiopia: 60 Timeless Recipes of Authentic Ethiopian,” where she expertly guides readers through the vibrant flavors and nutritional wonders of Ethiopian vegetarian cuisine.

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