Ugly but tasty; that’s firfir, alright. Made from torn pieces of injera, it’s a thrifty way to use day-old bread and a few pantry staples. Of course, leftover injera isn’t something I’ve ever had at my disposal, so rare and precious that every scrap is exhausted long before the stews alongside. Firfir is every bit as special, no matter how simple. Now that I can order injera whenever I want, firfir is back on the menu, fresh and vibrant as ever.
Injera, the spongy, sour flatbread at the heart of Ethiopian cuisine, is a flatbread I could never make from scratch. All it takes is teff flour, water, and salt, but that’s not the whole story. Days of fermentation are what create its signature flavor and texture before its spread in paper-thin layers, even finer than French crepes, demanding untold years of practice to master. Anyone without access to an Ethiopian restaurant was out of luck, until Red Fox Spices began selling both Ivory and Brown Teff Injera inside their meal kits and, most important to this culinary adventure, solo.
What Goes Into Firfir?
There’s no “correct” way to make firfir. Mercifully, that also means there’s no wrong way to do it, either. It’s a dish of memory more than measurement. You’ll find variations all across Ethiopian households, each adapted as the technique passed through the hands of generations of cooks. Some brightened with fresh tomatoes, others simply use tomato paste or sauce. Some are fiery hot, others more mild. The only constant is the teff flatbread base, liberal use of oil and onions, and a heavy hand when applying berbere.
Berbere: The Heart Behind the Heat
There is no talking about firfir, or frankly, Ethiopian cuisine at all, without singing the praises of berbere. Crimson and potent as a red-hot flame, it’s the essential spice blend that pulses through almost every dish like a low, melodic hum. Smoky chili peppers take the lead, supported by a chorus of garlic, ginger, fenugreek, cumin, cardamom, allspice, and more. Like every other element of the cuisine, proportions vary from home to home, though it will always knock you off your feet with layers of complex flavor. I’m happy to get an assist from Red Fox Spices on this one too, as it’s the real deal.
Firfir For Days
Timeless, foolproof, and always well-received, firfir can be enjoyed for any meal. In Ethiopia, it’s most commonly served for breakfast, scooped up with even more fresh injera.
Firfir may not win any beauty contests, but it’s the kind of meal that’s meant to be eaten with your hands, not your eyes. Now that the key ingredients, injera and berbere, are readily available for shipping all over the world, there’s no excuse not to bring this soulful, spicy tangle of comfort into your own kitchen.
Firfir
Spicy, tangy, and deeply comforting, this Ethiopian breakfast dish makes leftover injera taste even better than fresh. Soaked in berbere-spiked tomato sauce, it's quick to make, deeply flavorful, and highly nutritious.
Ingredients
- 2 - 4 Tablespoons Olive Oil*
- 1 Medium Yellow Onion, Diced
- 4 Cloves Garlic, Minced
- 1-Inch Fresh Ginger, Minced
- 2 Roma Tomatoes, Diced
- 1 - 2 Jalapeños, Deseeded and Diced
- 1 1/2 Tablespoons Berbere
- 1/2 Teaspoon Salt (or to Taste)
- 1/2 Cup Tomato Sauce
- 6 Ounces Injera, Torn Into 1-Inch Pieces
Instructions
- In a medium saucepan over medium heat, add 2 tablespoons of oil. Once shimmering, add the onion, garlic, ginger, tomatoes, and jalapeños. Sauté for 6 - 8 minutes, until aromatic and lightly browned around the edges. Sprinkle in the berbere and salt, stirring well to incorporate. Cook for 1 - 2 minutes to temper the spices.
- Add another 2 tablespoons of oil if desired, for extra richness, before mixing the tomato sauce into the saucepan. It should look like a thick tomato soup at this point. Simmer for 4 - 5 minutes before adding the torn injera. Continue cooking until the flatbread has absorbed the liquid; 1 - 2 minutes. Enjoy hot!
Notes
*Firfir is typically made with a lot more oil, but you can omit it entirely and water-sauté the vegetables to make this recipe oil-free.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 834mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Oh my gosh it’s Ethiopian panzanella!!! I’ve never come across this dish but it’s a great use of injera. I’m definitely not a master injera maker but my last attempt was successful. I’m having an Ethiopian dinner in a couple of weeks and I’m very tempted to buy it! Thanks!!!
Ha, that’s a great way to think about it! Fitfit (different from firfir which confused me to no end at first) is even more like panzanella since it’s served cold. Stay tuned for that recipe too, by the way… ;)
Have seen more than a few Ethiopian cookery shows and used Berbere ‘forever’ in other East African and even Middle Eastern cooking but love your post and shall make use of it . . . it looks appetizing enough :) !
Berbere is indispensable on my spice rack! It’s such a great blend to brighten up just about anything. Swap it in for ground black pepper and it does wonders.
Ethiopian cuisine is one that I know NOTHING about. I’m happy to be introduced and learn about it. Not sure that I could handle the berbere as I do not do well with hot spices. Looks lovely and beautiful presentation.
Dive right in, the water’s fine! Ethiopian cuisine is so versatile and accommodating; there are almost no hard and fast rules, so you can’t mess up. :)
Thank you so much for introducing me to this. I’ve never heard of it, but it sounds so good.
I have so much more to share, I can’t wait!
This article is incredibly helpful! The detailed recipe and insights into berbere make this Ethiopian dish feel totally accessible. Love the practical tips and the emphasis on flavor. Definitely trying this weekend!
What a unique recipe! Cannot wait to try it once we get our hands on some injera. I agree with Mimi – it’s like an Ethiopian panzanella. How delicious!
I really enjoyed this post, you captured exactly what makes firfir so special. It’s one of those humble dishes that carries so much history and heart, and I love how you highlighted the role of berbere as its soul. Now I’m craving a plateful for breakfast with extra injera on the side!
[…] to be confused with the hot, saucy counterpart that is firfir, timatim fitfit is a chilled, uncooked version of the same overarching concept, built around extra […]