Injera Firfir with Berbere and Niter Kibbeh

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Cook the onion in a dry skillet until softened and lightly colored.

Ingredients quick view

4 pieces day-old injera, torn into bite-size pieces

1 large red onion, finely chopped

2 tablespoons niter kibbeh or oil

2 cloves garlic, minced

1 medium tomato, finely chopped

1 tablespoon berbere

3/4 cup water

1/2 teaspoon salt

For added texture, consider using leftover injera that is slightly dry.

Be careful not to overcook the injera; a quick toss in the skillet is enough to heat it.

Adjust the amount of berbere spice according to your spice preference.

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