Injera Fir-Fir (Injera Firfir)
እንጀራ ፍርፍር Injera FirfirSay it: in-JEH-ra fur-FUR
Injera fir-fir is a beloved Ethiopian breakfast made by tearing the country’s signature spongy flatbread, injera, into small pieces and simmering them in a spicy berbere sauce. The result is a hearty, porridge-like dish that is tangy, fiery, and deeply savory. Traditionally eaten in the morning or after fasting, it is a resourceful way to use leftover injera and is often served with a dollop of yogurt or a hard-boiled egg to balance the heat.
Injera Fir-Fir (Injera Firfir)
እንጀራ ፍርፍር, Injera Firfir
Pronounced in-JEH-ra fur-FUR
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oil or niter kibbeh in a large skillet over medium heat. Add the chopped onion and cook for 6-8 minutes until soft and lightly golden.
Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
Add the berbere, cumin, and cardamom. Stir continuously for 30 seconds to toast the spices without burning them.
Pour in the water or stock and salt. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
Add the torn injera pieces, stirring gently to coat every piece with the sauce. If the mixture looks too thick, add a splash more water.
Reduce heat to low, cover, and simmer for 8-10 minutes, stirring occasionally, until the injera has absorbed the sauce and the texture resembles a soft, moist porridge.
If a thicker consistency is desired, stir in the teff flour or chickpea flour and cook 2 minutes more.
Taste and adjust salt or berbere. Remove from heat and let rest 2 minutes before serving.
Spoon onto plates, garnish with chopped herbs, and top with a dollop of plain yogurt or a halved hard-boiled egg if desired.
Regional variants
In some regions a tomato-based version (adding chopped ripe tomatoes or tomato paste with the onions) is popular. A common modern addition is a fried or hard-boiled egg on top.
Cook's notes
- Use day-old or slightly stale injera; fresh injera can become gummy.
- Adjust the amount of berbere to control the heat level—traditional versions are quite spicy.
- Niter kibbeh (spiced clarified butter) gives the most authentic flavor; vegetable oil works well for a vegan version.
Serve with
Plain yogurt, hard-boiled eggs, or a simple green salad; traditionally eaten with the hands using extra injera.
Make ahead and storage
Best eaten fresh, but leftovers can be refrigerated up to 2 days and reheated with a splash of water to loosen.
