Ethiopian · PANTRYHOP RECIPE
Firfir with Injera
20 minutes · 4 servings · vegetarian
A home-style skillet version of a classic breakfast dish; some households add more spice or use leftover stew for deeper flavor.
Ingredients
Check you have the quantities below.
- 4 large pieces (about 500 g) injera, torn into bite-size pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 tablespoon berbere spice
- 2 tablespoons niter kibbeh or plain butter
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Let’s make it
- Heat the butter and oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft.
- Add the garlic, tomato, berbere, and salt. Cook 3 minutes, stirring.
- Stir in the water and torn injera. Toss gently for 2 to 3 minutes until evenly moistened and hot.
- Finish with lemon juice and serve warm.
Use less berbere for a milder, child-friendly version.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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