Quanta Firfir

Ingredients

• 6 piecesday-old injera — torn into bite-size pieces
• 200 g (7 oz)quanta dried beef strips — crumbled
• 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, ensuring they are small enough to absorb the sauce easily. Set them aside in a bowl, ready for later use.
2. In a large skillet or sauté pan, melt 3 tbsp of niter kibbeh over medium heat. Dice the red onion finely and add it to the pan, stirring occasionally until the onion turns golden and translucent, releasing a sweet aroma.
3. Mince the 3 cloves of garlic and chop the 2 tomatoes into small cubes. Add them to the pan with the softened onion, stirring continuously until the tomatoes break down and the mixture becomes a cohesive, fragrant base.
4. Sprinkle 3 tbsp of berbere into the pan, stirring to combine with the onion and tomato mixture. Add a splash of the 1/2 cup water to help the spices meld into a loose sauce. Simmer gently, stirring occasionally, until the sauce becomes glossy and slightly thickened.
5. Add the 200 g (7 oz) of quanta dried beef strips to the sauce, ensuring they are fully coated. Allow them to simmer in the sauce for a few minutes, which will rehydrate the beef and infuse it with the sauce's flavors.
6. Gently fold the torn injera pieces into the sauce, ensuring each piece is thoroughly soaked and stained with the vibrant red of the berbere sauce. The injera should soften and absorb the flavors, becoming tender but not mushy.
7. Taste the dish and add 1 tsp of fine salt, or adjust to your preference. Serve the Quanta Firfir warm, straight from the pan, allowing the rich aromas to invite everyone to the table.