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.

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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