Ethiopian
Injera Firfir
Torn pieces of tangy injera are folded into a warm berbere sauce until soft, spicy, and richly coated. This is a comforting Ethiopian breakfast or light meal, often served with extra injera and a spoonful of yogurt or ayib on the side.
Watch it madeSara - Food & Beauty · 9:56
Ingredients
- Injera, preferably day-old3 large pieces
- Red onion, finely chopped1 medium
- Niter kibbeh3 tbsp
- Garlic, minced2 cloves
- Berbere spice2 tbsp
- Tomato, finely chopped1 small
- Water3/4 cup
- Kosher salt1/2 tsp, or to taste
- Fresh green chile, sliced1, optional
- Ayib or plain yogurt, for serving1/2 cup, optional
Method
- Tear the injera into bite-size pieces and set aside, keeping a few small strips for garnish if desired.
- Place the chopped onion in a dry skillet over medium heat and cook, stirring often, for 5 to 6 minutes until softened and lightly golden at the edges.
- Add the niter kibbeh and stir until melted and fragrant.
- Stir in the garlic and cook for 30 seconds, taking care not to brown it.
- Add the berbere and cook for 1 minute, stirring constantly, so the spice blooms in the spiced butter.
- Add the chopped tomato and cook for 3 to 4 minutes until it breaks down into the sauce.
- Pour in the water, add the salt, and simmer for 3 minutes to make a loose, glossy kulet.
- Add the torn injera a handful at a time, folding gently so the pieces absorb the sauce without turning completely mushy.
- Cook for 2 to 3 minutes, just until the injera is hot, softened, and evenly coated.
- Serve warm, topped with sliced green chile if using, with ayib or plain yogurt on the side.
Common questions
Can I substitute something for niter kibbeh if I don’t have it?
Yes. Use unsalted butter plus a little oil, then add a pinch of cardamom, cumin, and turmeric if you have them. It won’t taste exactly the same, but it gives a similar rich, spiced base.
How long should I cook the onions and the injera firfir itself?
Cook the onions 5 to 6 minutes until softened and lightly golden. After adding the injera, cook only 2 to 3 minutes, just until heated through and coated. Overcooking makes the bread turn mushy.
What are the most common mistakes when making injera firfir?
The biggest mistakes are browning the garlic, adding too much water, and stirring too aggressively after the injera goes in. You want a loose, glossy sauce and gentle folding so the bread stays soft but not broken down.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water over low to medium heat, stirring just until warmed through. Avoid microwaving too long.
What’s the best way to serve injera firfir?
Serve it warm, topped with sliced green chile and a spoonful of ayib or plain yogurt on the side. If you saved a few strips of injera, use them as garnish or to help scoop up the sauce.