Skip to content
TiruList
Sign in

Firfir

ፍርፍር

Torn injera gently saturated in a berbere, tomato and aromatic sauce.

1 hr 10 min Medium Serves 5Fasting
Watch how to make Firfir

Method

  1. 1

    Soften onions: Cook chopped onion first until softened/translucent before adding oil.

  2. 2

    Bloom berbere: Add oil, heat it, then stir in berbere for several minutes.

  3. 3

    Cook tomato base: Add tomato paste, then ginger, garlic, fresh tomato and salt; cook until the tomato loses its raw edge and the sauce is cohesive.

  4. 4

    Set sauce consistency: Add water and bring to a gentle simmer; aim for a thick-soup consistency before adding bread.

  5. 5

    Fold in injera: Tear injera into bite-size pieces, add gradually and stir gently until saturated and the excess moisture is absorbed.

Cook's notes

  • This dry-onion start is a familiar Ethiopian sauce-building pattern and prevents a raw onion taste.
  • The spice should perfume the oil; keep it moving so the chile blend does not burn.
  • Don't rush this into a watery tomato sauce—the injera will taste only as developed as the sauce it absorbs.

More breakfast

Ful20 min · EasyGenfo~30–45 min · EasyKinche~30 min · Easy

Need the teff, berbere, or spices? Find a Habesha market near you.

Find a market