Entree: Eritrea – Central Culinary Region – ፍርፍር ➤ firfir (Torn injera mixed with a spicy stewed meat sauce and spiced clarified butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 30 min

Ingredients

- 8 pieces injera (about 12 oz / 340 g) torn into bite-size pieces
- 1 lb (454 g) beef chuck, cut into 1/2–3/4 in (1–2 cm) cubes
- 3 tbsp (45 ml) niter kibbeh (see below) or unsalted butter/ghee if unavailable
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions (about 10 oz / 285 g), finely chopped
- 3 cloves garlic (about 0.75 oz / 20 g), minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) berbere spice blend (adjust to taste)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef broth or water
- Salt to taste (start with 1 tsp / 5 g)
- 1 tsp (5 ml) lemon juice or 1 tbsp (15 ml) red wine vinegar (optional, to brighten)
- Fresh cilantro or parsley for garnish (optional)
- For niter kibbeh (makes ~1/2 cup): 1/2 cup (115 g) unsalted butter, 1 tsp (2 g) crushed cardamom, 1/2 tsp (1 g) ground fenugreek, 1/2 tsp (1 g) ground cumin, 1 small cinnamon stick, 2 cloves, 1 small piece kombu or 1 bay leaf (optional)

Instructions

1. Make niter kibbeh (if using): in a small saucepan, melt the butter over low heat and add the spices and aromatics. Simmer gently 10–15 minutes without browning, strain into a jar and reserve. If using store-bought ghee or butter, skip to step 2.
2. Heat 1 tbsp (15 ml) oil in a heavy skillet or pot over medium-high heat. Season beef with salt and brown in batches until deeply seared, about 5–7 minutes total. Remove beef and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pot; sauté the chopped onions over medium heat until softened and beginning to brown, about 10–12 minutes. Add garlic and ginger and cook 1–2 minutes more.
4. Stir in berbere and tomato paste and cook 1–2 minutes to bloom the spices. Return the beef to the pot, add the beef broth, reduce heat to low, cover, and simmer until beef is tender, about 45–60 minutes (or pressure cook ~25 minutes).
5. When the stew is thick and the beef is tender, stir in 2–3 tbsp (30–45 ml) niter kibbeh (or ghee/butter) and adjust salt. Add lemon juice or vinegar if using to balance heat.
6. To assemble firfir, place the torn injera in a wide bowl or skillet and ladle the hot stewed beef and sauce over it. Toss gently with a large spoon so the injera soaks up the sauce and breaks into soft, saucy pieces. Add more niter kibbeh on top if desired.
7. Serve immediately hot, garnished with a little chopped cilantro or parsley. Traditionally eaten communally by hand or served on a large platter.