Ethiopian
⭐ Highly Rated
1h 30mmedium
EthiopianSnack
Recipe Story
origins & traditionsFirfir is a beloved Ethiopian comfort food that transforms day-old injera into a delicious, satisfying dish. This versatile recipe combines torn pieces of the spongy sourdough flatbread with a vibrant berbere-spiced tomato sauce, onions, and garlic. The injera soaks up the flavorful sauce while maintaining some texture, creating a unique eating experience. Traditionally served for breakfast, firfir can be enjoyed any time as a snack or light meal. The dish showcases the Ethiopian tradition of using leftover injera in creative ways, reducing waste while creating something truly delicious. The warmth of the spices combined with the tangy sourdough flavor makes this a memorable dish that represents the heart of Ethiopian home cooking.
Instructions
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Heat olive oil in a large skillet over medium heat. Add the diced onions and cook for 5-7 minutes until softened and translucent, stirring occasionally.
Add minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn.
Stir in the diced tomatoes, tomato paste, paprika, cumin, cayenne pepper, and turmeric. Mix well to combine all spices with the vegetables.
Add salt and black pepper to taste. Pour in 1/2 cup of water and bring the mixture to a gentle simmer. Cook for 5-7 minutes until the sauce thickens slightly.
Tear the injera or flatbread into bite-sized pieces, approximately 2-3 inches each. Add the torn bread pieces to the skillet.
Gently toss the injera pieces in the sauce, coating them evenly. Cook for 2-3 minutes, allowing the bread to absorb the flavors while maintaining some texture.
Remove from heat and garnish with fresh cilantro. Serve immediately while warm.
Firfir with Injera
4.5 (33)
A traditional Ethiopian breakfast dish featuring torn pieces of injera flatbread tossed in a rich, spicy tomato sauce with aromatic spices, creating a comforting and flavorful meal perfect for any time of day.
easy
25 min
4 servings
Ingredients
0 of 14 checked
Main
- 4 slices bread, torn into pieces (substitute for injera)
- 3 tablespoons olive-oil
Aromatics
- 1 pieces onions, diced
- 4 cloves garlic, minced
- 1 teaspoons ginger, minced
Sauce
- 3 pieces tomatoes, diced
- 2 tablespoons tomato-paste
Spices
- 2 teaspoons paprika
- 1 teaspoons cumin
- 1/2 teaspoons cayenne
- 1/2 teaspoons turmeric
Seasoning
- 1 teaspoons salt
- 1/2 teaspoons black-pepper
Garnish
- 3 tablespoons cilantro, chopped
Chef Tips
expert advice•For authentic flavor, use day-old injera as it holds up better when tossed in the sauce.
•If injera is unavailable, substitute with sourdough flatbread or pita bread.
•Adjust the cayenne pepper according to your heat preference - add more for spicier firfir or reduce for a milder version.
•Some variations include adding scrambled eggs or crumbled cheese for extra protein.
•For a richer sauce, add a tablespoon of butter at the end.
•The dish tastes best when served fresh, as the injera will continue to absorb the sauce and may become too soft if left sitting.
•You can prepare the sauce ahead of time and toss with the injera just before serving.
•Fresh lime juice squeezed over the top adds a bright finishing touch.
