Firfir

Name: Firfir
Total time: 25 min
Yield: 3
Cuisine: Ethiopian
Ingredients: 4 Day-old injera, torn into strips; 1 large Onion, chopped; 2 Tomato, chopped; 2 tbsp Berbere; 3 tbsp Niter kibbeh or oil; 3 cloves Garlic, crushed; 150 ml Water; 1 tsp Salt

Torn injera tossed through a hot berbere sauce until every piece is stained red and soft — Ethiopia's answer to leftover bread, and a breakfast people actively look forward to.

Источник

Автор рецепта Ethiopian home kitchens · 🏺 Традиционное · Everyday Ethiopian cooking — the injera table where stews are ladled straight onto the bread and everyone eats from one platter with their hands.

Ethiopian & Eritrean · breakfast — An ownerless traditional dish, so no cook is credited. The cited article (canonical title Fit-fit) confirms firfir/fitfit as shredded injera or bread mixed with spiced sauce, eaten at breakfast in Ethiopia and Eritrea. Quantities and method here are this book's own.

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Смотри, как это готовят · 3 видео

Biniyam Zerabruk TsedyFood Cooking ItsSamrie

⏱ 25 мин🍽 3 порций🔥 380 ккал🇪🇹 Эфиопия🌶️🌶️

ХаляльВеганскоеВегетарианскоеБез глютенаБез молочногоБез орехов

Ингредиенты

Порции

🛒 Купить ингредиенты

Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Cook the onion in the niter kibbeh over medium heat until soft and golden, about 8 minutes.
Add the garlic and berbere and stir for a minute so the spice cooks in the fat.
Add the tomato and the water and simmer 8 minutes into a loose, glossy sauce.
Take the pan off the heat, add the torn injera and fold it through until every piece is coated and red.
💡 Folding off the heat is what keeps the strips intact. Stirring over the flame breaks them down into porridge.
Taste for salt and serve warm, with plain yoghurt or fresh cheese alongside if you like.

💡 Советы

Add a fried egg on top and it becomes the standard Ethiopian hotel breakfast.
Bread firfir (fitfit) uses stale bread instead of injera and works exactly the same way.
It is meant to be moist, not soupy. If it looks wet, leave it two minutes — the injera keeps drinking.