Firfir

Name: Firfir
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 4 tbsp Niter Kibbeh, Ethiopian spiced clarified butter; 1 large Onion, finely chopped; 3 cloves of Garlic, minced; 1 tsp Ginger, fresh, minced; 2 tbsp Berbere Spice Blend; 2 medium Tomatoes, diced; 1 tbsp Tomato Paste; 2 Serrano Chilies, sliced; 120ml Water; 1 tsp Salt, or to taste; 3 large Injeras, torn into bite-size pieces; 200g Ayib, Ethiopian fresh cheese; or plain yogurt

Firfir is a warming Ethiopian comfort dish of shredded injera tossed in a fragrant, spiced sauce made with buttery niter kibbeh and aromatic berbere. Tangy tomato and a kiss of heat from serrano chilies balance the rich, savory base, and it’s traditionally served with cool, crumbly ayib for contrast. It’s quick to make and perfect for a hearty breakfast, lunch, or anytime you crave bold, layered flavors.

Firfir is a warming Ethiopian comfort dish of shredded injera tossed in a fragrant, spiced sauce made with buttery niter kibbeh an... Show more

Traditional Ethiopian Recipe

Health Grade

B+ · Healthy

Rating

4.0

Time

35 min

Price

1,45 €

Calories

307 kcal

vegetarian

low calorie

quick

easy

Method

Wash the produce

Rinse the onion, ginger, tomatoes, and serrano chilies under cool running water, then pat them dry well. Dry vegetables soften and brown better in the pan, so take an extra moment here.

Prep everything

Peel the onion and chop it finely. Separate and peel 3 cloves of garlic, then mince them. Peel the ginger if needed and mince enough to make 1 teaspoon. Core and dice the tomatoes, slice the serrano chilies thinly, and remove the seeds if you want a little less heat. Tear the injera into bite-size pieces and keep it nearby so it is ready to go into the sauce.

Melt the butter

Set a large skillet or sauté pan over medium heat. Add the Niter Kibbeh and let it melt until glossy and fragrant, about 1 minute.

Cook the aromatics

Add the chopped onion and cook, stirring often, until very soft and starting to turn light golden, 8 to 10 minutes. Stir in the garlic and ginger and cook for 1 minute, just until fragrant. Sprinkle in the Berbere spice blend and add the Tomato Paste; stir constantly for 1 minute so the spices bloom and the paste darkens slightly.

Simmer the sauce

Add the diced tomatoes and sliced serrano chilies, then pour in the water. Stir in the salt and bring everything to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and the sauce becomes thick, brick-red, and spoon-coating.

Fold in injera

Add the torn injera a handful at a time, folding gently so every piece gets coated without breaking down too much. Cook for 2 to 3 minutes, tossing carefully, until the bread is soft, richly seasoned, and has absorbed most of the sauce.

Serve warm

Spoon the firfir into bowls while hot and add generous dollops of Ayib or plain yogurt on the side or over the top. Serve right away so the cool dairy stays distinct against the warm, spicy sauce.