Entree: Ethiopia – Tigray – ፍርፍር ➤ Firfir (Spicy shredded injera flatbread tossed with spiced clarified butter and berbere)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (960 ml) torn injera (about 14 1/8 oz (400 g))
- 4 tbsp (60 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 2 tbsp (24 g) berbere spice blend
- 1 medium onion, thinly sliced (about 1 cup (150 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium tomato, diced (about 1 cup (150 g))
- 1/2 cup (120 ml) water or light broth
- 1 tsp (5 ml) lemon juice (optional)
- Salt to taste
- Fresh cilantro or chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 4 cups torn injera (about 400 g)
- 4 tbsp (60 ml) niter kibbeh (Ethiopian spiced clarified butter)
- 2 tbsp (24 g) berbere spice blend
- 1 medium onion, thinly sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium tomato, diced (about 1 cup / 150 g)
- 1/2 cup (120 ml) water or light broth
- 1 tsp (5 ml) lemon juice (optional)
- Salt to taste
- Fresh cilantro or chopped fresh parsley for garnish (optional)

Instructions

1. Heat niter kibbeh in a large skillet or heavy pan over medium heat until melted and aromatic. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes.
2. Add the minced garlic and ginger and cook 1 minute more. Stir in the berbere and cook briefly to bloom the spices, about 30 seconds.
3. Add the diced tomato and cook until it breaks down, 3–4 minutes, then pour in the water or broth and bring to a gentle simmer to make a loose sauce.
4. Add the torn injera pieces to the pan, tossing to coat evenly with the spiced butter and sauce. Cook, stirring gently, until the injera is heated through and has absorbed the flavors, 3–5 minutes. Adjust salt and add lemon juice if using.
5. Transfer to a serving dish, garnish with cilantro if desired, and serve hot with additional niter kibbeh or plain yogurt on the side.