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Shir Fitfit
A popular breakfast dish made from shredded injera (Eritrean sourdough flatbread) mixed with a spiced berbere sauce and often topped with clarified butter (niter kibbeh).
ð§ ææ
- 4 pieces Injera(torn or cut into strips)
- 2 tbsp Berbere spice blend
- 2 tbsp Niter kibbeh (clarified butter)(or unsalted butter)
- 0.25 medium Onion(finely chopped (optional))
- 2-3 tbsp Water(as needed)
- to taste Salt
ðšâð³ äœãæ¹
- 1
If using, sauté the finely chopped onion in 1 tablespoon of niter kibbeh until softened, about 2-3 minutes.
- 2
Add the berbere spice blend to the pan and cook for about 1 minute until fragrant, stirring constantly.
- 3
Add the torn injera pieces to the pan. Pour in 2-3 tablespoons of water and the remaining niter kibbeh. Toss everything together gently over medium heat until the injera is coated and slightly softened, about 3-5 minutes.
- 4
Season with salt to taste. Serve immediately.
ð¡ ããã®ã³ã
- âUse slightly stale injera for best texture, as it holds up better.
- âAdjust the amount of berbere and water to achieve your desired consistency and spice level.
- âNiter kibbeh adds a distinct flavor, but unsalted butter can be used as a substitute.
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- Add a fried egg on top for a heartier breakfast.
- Mix in some cooked shredded beef or lamb.