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Chiko Recipe

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5 from 4 reviews

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.

Ingredients

Scale
  • 2 cups (480 ml / 250g) Beso Duket (roasted barley flour)
  • 1 teaspoon (5 ml / 2g) caraway seeds
  • 1 teaspoon (5 ml / 2g) ground coriander
  • 1 teaspoon (5 ml / 2g) ground cardamom
  • 1 teaspoon (5 ml / 5g) salt
  • 1 cup (240 ml / 227g) melted Niter Kibbeh (Ethiopian clarified butter)

Instructions

  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.

Nutrition

Find it online: https://ethiopianroots.com/chiko-recipe/