Firfir be Ayib

Ingredients

Instructions

1. 1

   Prepare everything first: tear the injera into bite-size pieces, finely chop the onion, crumble the ayib, and chop the cilantro if using. This dish cooks quickly, so having all components ready prevents the berbere from scorching.

2. 2

   Set a wide skillet or saute pan over medium heat. Add the niter kibbeh and onion, and cook for 3-4 minutes, stirring often, until the onion softens and turns glossy but not deeply browned; keeping the heat moderate preserves the butter's aroma.

3. 3

   Add the berbere and stir for about 20-30 seconds just until fragrant. Immediately add the water and salt to form a loose, spicy sauce; this short blooming step deepens flavor without making the spices bitter.

4. 4

   Add the torn injera and toss gently for 1-2 minutes until the pieces absorb the sauce and are evenly coated. The firfir should be moist and tender, not soupy; if the pan looks dry before the injera softens, add 1-2 teaspoons more water.

5. 5

   Turn off the heat and fold in half of the crumbled ayib so it lightly warms but does not fully melt. Spoon onto plates, top with the remaining ayib, scatter over the cilantro if using, and serve immediately.

Nutrition per serving

Notes

• •If ayib is unavailable, use well-drained ricotta or a mild farmer's cheese for a similar fresh, crumbly effect.
• •Berbere blends vary in heat; start with 6 g for a milder version and increase to taste.
• •Firfir is best eaten immediately, while the injera is still soft and saucy.

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