Entree: Ethiopia – Oromo – Dabboo Firfir (Shredded flatbread tossed with spiced clarified butter, berbere, and stewed meat or eggs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 g) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter if unavailable
- 1 large onion, finely chopped, about 1 cup (160 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) berbere spice blend (adjust to heat preference)
- 1 cup (240 g) ripe tomato, diced (or 2 tbsp/30 g tomato paste diluted in 1/4 cup/60 ml water)
- 1/2 cup (120 ml) water or beef stock
- 4 large injera, torn into bite-sized pieces (approx. 16 oz / 450 g total)
- 2 hard-boiled eggs, halved, approx. 3.5 oz (100 g) total
- Salt to taste (about 1 tsp / 6 g to start)
- 1 tbsp (15 ml) lemon juice (optional)
- Fresh chopped cilantro or green onion for garnish (optional)

Instructions

1. Heat 1 tbsp (15 g) niter kibbeh in a heavy skillet over medium-high heat. Add beef cubes, season lightly with salt, and brown on all sides, about 6–8 minutes; remove beef and set aside.
2. Reduce heat to medium, add remaining 2 tbsp (30 g) niter kibbeh to the same skillet. Sauté chopped onion until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in berbere and cook 1 minute to bloom the spices, then add diced tomato (or diluted tomato paste) and cook 2–3 minutes until the mixture is saucy.
4. Return the browned beef to the skillet, add 1/2 cup (120 ml) water or stock, cover, and simmer gently until beef is tender, about 35–45 minutes. Adjust seasoning with salt and a little lemon juice if using.
5. When the stew is ready, reduce heat to low. Add torn injera pieces to the skillet and gently toss to coat with the spiced butter and sauce, allowing the injera to absorb flavors but not disintegrate; cook 2–4 minutes until heated through.
6. Stir in shredded beef pieces to distribute evenly. Plate the Dabboo Firfir, arrange hard-boiled egg halves on top, garnish with cilantro or green onion if desired, and serve hot.