firfir

Method

Tear the injera or flatbread into bite-sized pieces and set aside. Heat the niter kibbeh in a large pan over medium heat, then sauté the chopped onions until softened, about 4 minutes. Add the garlic and ginger, stirring constantly for 1 minute until fragrant. Stir in the berbere spice blend and cook for another minute to toast the spices. Pour in the water or stock, bring to a simmer, and add salt and pepper to taste. Add the torn bread pieces and stir gently until they absorb the spiced liquid and break down into a porridge-like consistency, approximately 3-4 minutes. The mixture should be moist but not soupy. Serve hot in bowls.