Firfir

Ingredients

• 6 piecesday-old injera — torn into bite-size pieces
• 1 tbsptomato paste
• 3 tbspberbere
• 1red onion — finely chopped
• 3 clovesgarlic — minced
• 2tomatoes — chopped
• 3 tbspniter kibbeh
• 1/2 cupwater
• 1 tspfine salt

Method

1. Tear the 6 pieces of day-old injera into bite-size pieces and set them aside in a large bowl. This will allow the injera to absorb the sauce evenly later on.
2. Finely chop 1 red onion and heat 3 tablespoons of niter kibbeh in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and golden, about 5-7 minutes. This step ensures the onion's sweetness is released, forming the flavor base for the dish.
3. Mince 3 cloves of garlic and dice 2 tomatoes. Add them to the softened onion in the skillet. Cook for another 3-4 minutes until the tomatoes break down and the garlic becomes fragrant, enhancing the depth of flavor.
4. Add 1 tablespoon of tomato paste and 3 tablespoons of berbere to the skillet. Stir well to coat the onion and tomato mixture. Pour in 1/2 cup of water to help the spices blend into a loose sauce. Simmer gently until the sauce becomes glossy and slightly thickened, indicating the spices are cooked through.
5. Reduce the heat to low and fold the torn injera pieces into the sauce. Stir gently until every piece is well coated and stained a rich red from the berbere. The injera should be soft and fully saturated with the sauce, absorbing all the flavors.
6. Taste the Firfir and add 1 teaspoon of fine salt, adjusting as needed to enhance the flavors. Serve the dish warm, straight from the pan, allowing the aroma to invite everyone to the table.