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Quanta Firfir Recipe
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!
MEASUREMENTS AND INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
- 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.
- Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.
NOTE:
- 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.
Alternative Recipe

MEASUREMENTS AND INGREDIENTS
- 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
INSTRUCTIONS
- Heat a dry saucepan over medium heat.
- Add onions and sweat them, without any oil, until they become translucent, about 5 minutes.
- Add oil and sauté another couple minutes.
- Add half the garlic and sauté yet another couple minutes.
- Add berbere and continue to sauté.
- The mixture will start to stick.
- When it does, add a couple TBSP of the Water.
- Repeat this process until you only have 3/4 of a cup of Water left.
- 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.
- Now stir in the injera chips VERY GENTLY, so as not to break them.
- Continue to stir gently until all the liquid is absorbed.
- The injera should be pretty spongy, so if it isn’t, stir in a bit more Water.
- 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/
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