Ethiopian
Buticha
Buticha is a cool Ethiopian chickpea flour salad, gently cooked into a soft dough and then brightened with lemon, onion, green chile, and mustard. It is traditionally served with injera or bread as a fasting dish.
Watch it madezed kitchen Ethiopian Food · 8:59
Ingredients
- Chickpea flour3/4 cup
- Water1 1/2 cups
- Neutral oil2 tbsp
- Fresh lemon juice2 tbsp
- Red onion, very finely chopped1/4 cup
- Green chile, finely chopped1 small
- Ground mustard seed or Ethiopian senafich1/2 tsp
- Salt3/4 tsp
- Mitmita or berbere1/4 tsp, optional
- Fresh cilantro, finely chopped1 tbsp, optional
- Injerafor serving
Method
- Place the chickpea flour in a dry saucepan over medium-low heat and stir constantly for 3 to 4 minutes, just until it smells nutty but does not darken.
- Whisk in the water gradually until smooth, breaking up any lumps before the mixture thickens.
- Cook over medium-low heat, stirring firmly with a wooden spoon, for 5 to 6 minutes until the paste pulls slightly from the pan and the raw flour taste is gone.
- Spread the cooked chickpea mixture on a plate and let it cool until just warm or room temperature.
- Transfer the cooled mixture to a bowl and crumble it with your fingers or mash it with a fork into small, soft pieces.
- Add the oil, lemon juice, red onion, green chile, ground mustard, salt, and mitmita or berbere if using.
- Mix by hand or with a spoon until the buticha is evenly seasoned and slightly crumbly, adding a spoonful of water only if it feels too dry.
- Taste and adjust with more lemon or salt, then let it rest for 10 minutes before serving.
- Serve cool or at room temperature with injera.
Common questions
Can I substitute canned chickpeas or chickpea flour alternatives in buticha?
Chickpea flour works best for the smooth, crumbled texture. Canned chickpeas won’t give the same result. If needed, use besan/gram flour, but expect a slightly different flavor and a denser finish.
How long does buticha take to make from start to finish?
Plan on about 20 to 25 minutes total: 3 to 4 minutes to toast the flour, 5 to 6 minutes to cook the paste, plus cooling time. It’s fastest once the mixture is only just warm.
What are the most common mistakes when making buticha?
The biggest mistakes are not toasting the flour enough, adding water too fast, and overcooking until it dries out. Also avoid mixing in the onions and chile while the paste is hot, or they can taste harsh.
How should I store leftover buticha?
Store leftovers covered in the refrigerator for up to 3 days. The texture firms up when chilled, so let it sit at room temperature before serving, and add a tiny splash of water or lemon juice if it seems dry.
What is the best way to serve buticha?
Serve buticha slightly cool or at room temperature with injera, scooped or pinched into bites. It also works as part of a mezze-style spread, with extra lemon wedges and a little more berbere or mitmita on the side.