Firfir is a traditional Ethiopian dish that has been around for centuries. It’s a simple, yet flavorful dish made with shredded pieces of Injera (a traditional Ethiopian flatbread) mixed with spiced Berbere sauce.

Firfir can be made with either beef, lamb, or vegetables to create a hearty meal full of flavor. The combination of spices and flavors, along with its versatility and convenience, have made it a favorite among Ethiopians. It can be eaten as a main dish on its own, as breakfast, snack or as a side dish along with other dishes.

Firfir Recipe

Recipe by theethiopianfoodCourse: Breakfast Dish, Main DishCuisine: EthiopianDifficulty: Intermediate

Firfir, another popular Ethiopian dish that can be eaten for lunch, dinner, and even breakfast. Learn how to make this dish by using our recipe, where you will find all of the necessary ingredients and step-by-step directions.

Ingredients

  • 3½ injera

  • 2 tomatoes, chopped

  • 3 oz tomato paste

  • 2 chopped onions

  • 1½ tbsp berbere

  • ½ cup water

  • 2 tsp of ginger, minced

  • 4 cloves of garlic, minced

  • 1 de-seeded & thinly cut jalapeño pepper

  • ¼ cup canola oil

  • 1 tbsp salt

Directions

  • Start by cooking the chopped onions for some time – while stirring – until they begin softening and turning translucent.
  • Add the canola oil, and continue cooking for a bit until the oil gets hot. Then add the berbere and continue to stir for a few more minutes.
  • Add the tomato paste to the mix and continue cooking for a while. Then lower the heat to low-medium heat and add the minced ginger and garlic, chopped tomatoes, and some salt, and continue cooking until the tomatoes are cooked well.
  • Add water and bring to simmer so that it looks like a thick tomato soup. Then shred the injera into smaller pieces and start adding it to the mix.
  • Continue cooking and stirring gently so that the injera is soaked through and absorbs all of the moisture.
  • Finally, transfer the Firfir to a serving plate and add the jalapeño peppers on top.

Notes

  • Use authentic injera that is not too thick, dense, and brittle to make this recipe.

Ingredients And Equipment

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