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

5 from 1 vote
Recipe by Sara Seife Course: SnacksCuisine: EthiopianDifficulty: Medium
Servings

4

servings

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.

Cook Mode

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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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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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