Quanta Firfir Recipe

Quanta Firfir is a popular traditional Ethiopian dish. Enjoy this Quanta Firfir recipe which can also be made with fresh beef or lamb!


  • 2 red onions, chopped
  • ⅓ cup vegetable oil
  • 1 tablespoon garlic paste
  • 4 ripe tomatoes, chopped
  • 3 cups Water, divided
  • 14 ounces dried beef
  • 2 tablespoons Ethiopian berbere seasoning
  • ½ cup Ethiopian kibbeh (spiced clarified butter)
  • 2 teaspoons salt
  • 2 pieces injera (Ethiopian bread)


  1. Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
  2. Stir 1/2 cup Water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup Water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
  3. Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.


  • Substitute 4 cloves minced garlic for the garlic paste if desired.
  • Substitute chili powder for the berbere seasoning if desired.
  • Substitute beef stock for the Water if preferred. Reduce salt if using beef stock.

RECIPE SOURCE: https://www.allrecipes.com/recipe/254856/ethiopian-firfir-with-dried-beef-quanta-firfir/?internalSource=hub%20recipe&referringContentType=Search

Alternative Recipe

Quanta Firfir 2 | Ethiopian Food Guide


  • 2 medium onions, chopped
  • 1/4 cup vegetable oil
  • 6 cloves garlic
  • 2 tbsp berbere
  • 2 cups Water
  • 2-3 ounces beef jerky, chopped into 1/4-inch pieces (use only plain jerky; not anything flavored, like teriyaki)
  • 1 tsp salt
  • 3 big handfuls fully-dried injera that has been torn up into bite-size pieces
  • A couple hard-boiled eggs, peeled (optional)
  • Fresh injera for serving


  1. Heat a dry saucepan over medium heat.
  2. Add onions and sweat them, without any oil, until they become translucent, about 5 minutes.
  3. Add oil and sauté another couple minutes.
  4. Add half the garlic and sauté yet another couple minutes.
  5. Add berbere and continue to sauté.
  6. The mixture will start to stick.
  7. When it does, add a couple TBSP of the Water.
  8. Repeat this process until you only have 3/4 of a cup of Water left.
  9. Then add the Water, the rest of the garlic, beef jerky, and salt and immediately remove the pan from the heat and let rest for 60 seconds.
  10. Now stir in the injera chips VERY GENTLY, so as not to break them.
  11. Continue to stir gently until all the liquid is absorbed.
  12. The injera should be pretty spongy, so if it isn’t, stir in a bit more Water.
  13. Serve with the eggs on top and, well, more injera (fresh injera this time).

Learn More About Ethiopian Foods Here.

RECIPE SOURCE: https://allaboutethio.com/rquantafirfir.html

IMAGE SOURCE: https://www.yourphnompenh.com/order/food/sara-ethiopian-restaurant/lunch-and-dinner/quanta-firfir/