Lunch · 20 min · ethiopian

Quanta Firfir

Injera does the heavy lifting here, with dried beef rounding it out. An Ethiopian lunch that takes 20 minutes, start to finish. At 320 calories and 30g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 pieces Injera
• 8 oz Dried beef
• 1/2 Red onion
• 2 tbsp Berbere
• 2 cloves Garlic
• 2 tbsp Niter kibbeh
• 1 cup Beef stock
• 2 tbsp Cilantro

Steps

1. Soak the dried beef 10 minutes in warm water to soften; shred into bite-size pieces.
2. Crisp the beef in hot niter kibbeh 5 minutes until the edges char. Set aside.
3. Soften the onion 4 minutes; add the berbere and garlic for 1 minute. Pour in the stock and simmer 5 minutes.
4. Tear in the injera pieces and toss 2 minutes until they drink up the spicy broth. Fold the beef back in.
5. Top with cilantro and serve hot. Chewy, spicy, sour — a texture-lover's firfir.

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