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Ye'siga Firfir

Name: Ye'siga Firfir
Prep time: PT10 minutes
Cook time: PT8-10 minutes
Total time: PT18-20 minutes
Yield: 4
Cuisine: Ethiopia
Ingredients: 400g undefined Leftover Siga Wot (spicy beef stew) (Ensure the wot is flavorful and has some sauce. If it's very dry, you might need a little extra niter kibbeh or a splash of water.); 4 pieces undefined Day-old Injera (Slightly stale injera works best as it holds its shape better when torn and mixed. Fresh injera can become too mushy.); 2 tablespoons undefined Niter Kibbeh (spiced clarified butter) (This is essential for authentic flavor. If unavailable, you can substitute with regular clarified butter (ghee) and a pinch of cardamom, fenugreek, and turmeric, but the flavor will be different.); to taste undefined Optional: Fresh chili or hot sauce (For extra heat, if desired.); for garnish undefined Optional: Fresh cilantro or parsley, chopped (Adds a fresh finish.)

Spicy Beef and Injera Scramble

A quick and flavorful dish made from leftover beef stew (siga wot) and torn injera bread, often enjoyed as a hearty breakfast or a satisfying meal any time of day. The niter kibbeh adds a fragrant, spiced butter richness.

準備時間10 minutes

調理時間8-10 minutes

合計時間18-20 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Ye'siga Firfir - Ethiopia traditional dish

🧂 材料

400g Leftover Siga Wot (spicy beef stew)(Ensure the wot is flavorful and has some sauce. If it's very dry, you might need a little extra niter kibbeh or a splash of water.)
4 pieces Day-old Injera(Slightly stale injera works best as it holds its shape better when torn and mixed. Fresh injera can become too mushy.)
2 tablespoons Niter Kibbeh (spiced clarified butter)(This is essential for authentic flavor. If unavailable, you can substitute with regular clarified butter (ghee) and a pinch of cardamom, fenugreek, and turmeric, but the flavor will be different.)
to taste Optional: Fresh chili or hot sauce(For extra heat, if desired.)
for garnish Optional: Fresh cilantro or parsley, chopped(Adds a fresh finish.)

👨‍🍳 作り方

1
Prepare the Injera: Gently tear or cut the injera into bite-sized pieces, roughly 1-2 inches. Set aside.
⏱️ 5 minutes
2
Heat the Siga Wot: In a large skillet or pot over medium heat (around 175°C / 350°F), warm the leftover siga wot. Stir occasionally until it is heated through and fragrant, about 3-5 minutes. If the wot seems very dry, add a tablespoon of water or a little more niter kibbeh.
⏱️ 5 minutes
3
Combine and Toss: Add the torn injera pieces to the skillet with the heated siga wot. Gently toss everything together using two forks or spatulas, ensuring the injera is evenly coated with the beef stew and sauce. Continue to cook, tossing gently, for about 3-5 minutes, allowing the injera to absorb some of the flavors and soften slightly without becoming mushy.
⏱️ 5 minutes
4
Adjust and Finish: Taste the firfir. If it seems too dry or you desire a richer flavor, add the remaining 1-2 tablespoons of niter kibbeh and toss to combine. If you prefer it spicier, stir in some fresh chili or hot sauce now.
⏱️ 2 minutes
5
Serve: Transfer the Ye'siga Firfir to a serving platter or individual bowls. Garnish with fresh cilantro or parsley if using. Serve immediately while hot. It's traditionally enjoyed for breakfast but is delicious any time of day.

調理履歴を記録する

💡 プロのコツ

✓This dish is an excellent way to repurpose leftover beef wot and injera, preventing food waste.
✓It makes for a very satisfying and protein-rich breakfast.
✓Adding a little extra niter kibbeh at the end significantly enhances the richness and aroma.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a fried or poached egg on top for extra protein and richness.
Increase the heat by adding more berbere spice to the original wot, or by incorporating fresh chilies into the firfir itself.