Breakfast
Kitcha Fit-Fit
The Quirky Foodster Team
Ingredients
- 4 pieces Kicha flatbread (or other flatbread), torn into pieces
- 60 g (1/4 cup) Niter kibbeh (spiced clarified butter) or oil
- 1.5 tsp Berbere spice blend
- 120 g (1/2 cup) Plain yogurt, for serving
- 1/2 tsp Salt
- 60 ml (1/4 cup) Water
Method
- Melt the niter kibbeh (or heat the oil) in a wide frying pan over medium heat.
- Stir in the berbere and salt and cook for 30 seconds until fragrant.
- Add the torn bread pieces and toss to coat evenly in the spiced fat.
- Sprinkle over the water and toss again, warming the bread through for 3–4 minutes until softened but not soggy.
- Serve warm, topped with a spoonful of plain yogurt on the side.
Introduction: Kitcha fit-fit repurposes leftover unleavened kicha bread, torn into pieces and warmed through in a spiced butter or oil.
Cultural Background: Kitcha fit-fit repurposes leftover unleavened kicha bread, torn into pieces and warmed through in a spiced butter or oil. It is a common household breakfast and is also served to new mothers and guests as a comforting, quickly-prepared dish.
Storage: Best eaten fresh; leftovers keep refrigerated for 1 day.
Reheating: Reheat in a dry pan over low heat, adding a splash of water to loosen.
Tips: Stale kicha works best, since it absorbs the spiced butter without turning mushy. Toast fresh bread lightly first if using bread that isn’t yet a day old.
Variations: Add scrambled egg for a richer breakfast. Stir through sautéed onion and tomato for a fuller meal. Vegan as written using oil; a butter-based version is common and can be swapped for plant-based butter. Lunches
Nutrition: Calories: 290 kcal · Protein: 7 g · Carbs: 33 g · Fat: 14 g · Fiber: 3 g
FAQs:
Q: What bread can I substitute if I don’t have kicha?
A: Any plain, slightly dense unleavened flatbread works, or day-old pita torn into pieces.
Q: Can I make it dairy-free?
A: Use a neutral oil instead of niter kibbeh and serve with a plant-based yogurt.
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