Firfir
A dish genuinely built around repurposing day-old or leftover injera, torn or shredded and tossed in a warm, spiced berbere-tomato-onion sauce, sometimes made directly from leftover doro wat sauce, credited honestly to both Ethiopian and Eritrean cuisine given their shared Habesha culinary heritage. It's a real, defined dish in its own right rather than just 'more injera,' with its own name, sauce, and serving convention, distinct from its cooler, more salad-like cousin fitfit. Real firfir is served warm, tossed fresh in the hot sauce just before eating, typically as a breakfast dish.
Vegan-optionalMeat-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 pieces day-old injera, torn into strips
- 2 tbsp niter kibbeh (or oil for a vegan version)
- 1 onion, chopped
- 2 tbsp berbere spice blend
- 2 tomatoes, chopped
- 1 tbsp tomato paste
Steps
- Sauté the onion in niter kibbeh until softened.
- Stir in the berbere and cook briefly until fragrant.
- Add the tomatoes and tomato paste, and simmer into a thick sauce.
- Toss the torn injera strips into the hot sauce until well coated and warmed through.
- Serve immediately while warm.