Butecha

Butecha, also known as “fasting eggs” or ye’shimbra ayib, which means “chickpea cheese,” is a bit of an enigma. It has a cult following from lucky fans who have tasted it in restaurants (it’s only served in a handful of places across the United States). I’ve modeled this recipe after the firmer, more eggy-tasting butecha I’ve heard friends rave about. It’s tangy like a salad but also creamy and cooling.