Firfir

Firfir is warm, soft, and richly spiced, with torn injera soaking up a savory berbere sauce scented with onion and garlic. This quick vegan version is deeply flavorful, lightly fiery, and comforting enough for breakfast, lunch, or a fast supper.

Nutrition · per serving

490kcal

10gProtein

67gCarbs

19gFat

8gFiber

2 servings

Ingredients

9 items

Firfir base

injera, torn into bite-size pieces300 g

red onion, finely chopped120 g

garlic, minced8 g

berbere spice blend12 g

tomato paste20 g

vegan niter kibbeh or neutral oil25 g

water120 ml

salt2 g

To finish

fresh cilantro, roughly chopped10 g

Tips

•If you have leftover berbere stew, you can replace the onion, berbere, tomato paste, salt, and water with about 200 g of the stew and fold in the injera directly.
•Use day-old injera if possible; it absorbs sauce well without falling apart too quickly.
•For a milder version, reduce the berbere to 6-8 g and add a little extra water.
•Serve on its own for breakfast or alongside avocado, lentils, or sautéed greens for a fuller meal.

Steps

1
Prepare everything before you start: tear the injera into bite-size pieces, finely chop the onion, mince the garlic, and chop the cilantro. Firfir cooks quickly, so having all ingredients ready prevents the onion or spices from catching in the pan.
300 g injera, torn into bite-size pieces120 g red onion, finely chopped8 g garlic, minced10 g fresh cilantro, roughly chopped
2
Heat a wide skillet or sauté pan over medium heat. Add the vegan niter kibbeh or oil and the onion, and cook for 3-4 minutes, stirring often, until the onion softens and turns glossy but not deeply browned; this keeps the flavor sweet and lets the berbere stay vibrant.
25 g vegan niter kibbeh or neutral oil120 g red onion, finely chopped
3
Add the garlic, berbere, and tomato paste. Stir continuously for about 30-60 seconds, just until fragrant and the tomato paste darkens slightly. If the pan looks dry, lower the heat immediately so the spices do not scorch, which would make the dish bitter.
8 g garlic, minced12 g berbere spice blend20 g tomato paste
4
Pour in the water and add the salt, scraping the bottom of the pan to dissolve the spiced paste into a loose sauce. Simmer for 1-2 minutes until slightly thickened; it should be saucy enough to coat the injera evenly.
120 ml water2 g salt
5
Add the torn injera and gently fold for 1-2 minutes until every piece is coated and softened. Do not over-stir; the ideal texture is tender and juicy with some structure, not mashed. If it seems dry, add a small splash more water.
300 g injera, torn into bite-size pieces
6
Take the pan off the heat, scatter over the cilantro, and serve immediately while hot. Firfir is best when the injera has absorbed the spicy sauce but still has a light, springy texture.
10 g fresh cilantro, roughly chopped

Origin & History

Firfir is a beloved Ethiopian way of transforming leftover injera into a quick, satisfying meal, often eaten for breakfast. It is commonly made by tearing injera into pieces and warming it with a spicy berbere-based sauce, with many regional and household variations. The dish reflects the practical, resourceful tradition of making every piece of injera count.

ethiopian vegan injera breakfast quick stovetop berbere

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Steps

Prepare everything before you start: tear the injera into bite-size pieces, finely chop the onion, mince the garlic, and chop the cilantro. Firfir cooks quickly, so having all ingredients ready prevents the onion or spices from catching in the pan.

300 g injera, torn into bite-size pieces120 g red onion, finely chopped8 g garlic, minced10 g fresh cilantro, roughly chopped

Heat a wide skillet or sauté pan over medium heat. Add the vegan niter kibbeh or oil and the onion, and cook for 3-4 minutes, stirring often, until the onion softens and turns glossy but not deeply browned; this keeps the flavor sweet and lets the berbere stay vibrant.

25 g vegan niter kibbeh or neutral oil120 g red onion, finely chopped

Add the garlic, berbere, and tomato paste. Stir continuously for about 30-60 seconds, just until fragrant and the tomato paste darkens slightly. If the pan looks dry, lower the heat immediately so the spices do not scorch, which would make the dish bitter.

8 g garlic, minced12 g berbere spice blend20 g tomato paste

Pour in the water and add the salt, scraping the bottom of the pan to dissolve the spiced paste into a loose sauce. Simmer for 1-2 minutes until slightly thickened; it should be saucy enough to coat the injera evenly.

120 ml water2 g salt

Add the torn injera and gently fold for 1-2 minutes until every piece is coated and softened. Do not over-stir; the ideal texture is tender and juicy with some structure, not mashed. If it seems dry, add a small splash more water.

300 g injera, torn into bite-size pieces

Take the pan off the heat, scatter over the cilantro, and serve immediately while hot. Firfir is best when the injera has absorbed the spicy sauce but still has a light, springy texture.

10 g fresh cilantro, roughly chopped

Origin & History