Entree: Eritrea – ፍርፍር ➤ Firfir (Torn injera mixed with spiced clarified butter and stew to make a hearty shredded flatbread stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 4 pieces injera (Eritrean/Ethiopian flatbread), approx. 10 oz (280 g) total
- 1 lb (454 g) stewing beef or lamb, cut into 1/2-inch pieces
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or unsalted butter
- 2 tbsp (30 ml) vegetable oil (if not using all niter kibbeh)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) minced fresh ginger
- 2–3 tbsp (30–45 ml) berbere spice blend (adjust to heat preference)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef or vegetable broth
- Salt to taste
- 1 medium tomato, diced (about 5 oz / 140 g) for garnish or mixing
- 1/4 cup (60 ml) chopped fresh cilantro or parsley (optional)

Instructions

1. Prepare niter kibbeh (if making): melt 3 tbsp (45 ml) unsalted butter in a small saucepan over low heat with a pinch of ground cardamom, a small clove of garlic, and a pinch of turmeric for 5–7 minutes; strain and reserve the spiced butter.
2. Brown the meat: heat 1 tbsp (15 ml) niter kibbeh or vegetable oil in a large skillet or heavy pot over medium-high heat. Add the stewing beef, season lightly with salt, and brown on all sides. Remove and set aside.
3. Sauté aromatics: in the same pan, add remaining 2 tbsp (30 ml) niter kibbeh or oil. Reduce heat to medium and add the chopped onion. Cook 8–10 minutes until softened and beginning to caramelize. Add garlic and ginger and cook 1 minute more.
4. Build the stew: stir in berbere and tomato paste, cook 1–2 minutes to bloom the spices. Return browned meat to pan, add broth, bring to a simmer, cover, and cook 40–50 minutes until meat is tender (or cook until vegetables are tender for a vegetarian version).
5. Shred the injera: while the stew finishes, tear the injera into bite-sized pieces or strips and set in a large warm bowl.
6. Combine and finish: once the stew is ready, spoon several ladlefuls of the stew (enough to moisten but not drown) over the torn injera. Mix thoroughly so the injera absorbs the spiced sauce; add diced tomato and chopped cilantro if using. Adjust salt and berbere to taste.
7. Serve warm: transfer to a communal platter or individual bowls and eat immediately with a spoon or by hand, scooping with pieces of injera.