Injera Firfir be Ayib

Injera Firfir is the classic Ethiopian breakfast — yesterday's injera torn into strips and tossed in spiced clarified butter (nitter kibbeh) and berbere, served warm and deeply comforting. This version is enriched with ayib, Ethiopia's fresh crumbly white cheese similar to cottage cheese, and bright fresh herbs, creating a nourishing, complex breakfast that embodies the Ethiopian tradition of using every part of the previous day's feast.

Serves: 3

Ingredients

• 3 large injera (or 6 smaller ones), day-old preferred, torn into bite-sized strips
• 150g (5 oz) ayib (Ethiopian fresh cheese) — or substitute full-fat cottage cheese or crumbled feta
• 3 tbsp (45ml) nitter kibbeh (Ethiopian spiced clarified butter)
• 1.5 tsp berbere spice blend
• ½ tsp ground turmeric
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp fresh green coriander (cilantro), chopped
• 2 tbsp fresh green chilli (mitmita), finely sliced (optional)
• Salt to taste
• 2–3 tbsp water if needed

Instructions

1. In a wide frying pan or skillet, melt nitter kibbeh over medium heat. Add onion and cook 5–6 minutes until softened and starting to colour.
2. Add garlic and ginger; cook 1 minute until fragrant. Add berbere and turmeric; stir constantly for 30 seconds to bloom the spices in the butter without burning.
3. Add torn injera strips to the pan and toss to coat thoroughly in the spiced butter. Add 2–3 tbsp of water to help the injera absorb the flavours and soften slightly. Cook 3–4 minutes, stirring occasionally.
4. Remove from heat. Season with salt. Fold in half the fresh coriander gently.
5. Transfer to a serving plate or serve directly from the pan. Crumble ayib generously over the top — it should not be stirred in but remain as cooling, creamy pockets.
6. Scatter remaining coriander and fresh chilli (if using) over the top. Serve immediately while warm.

Cook's Notes: Nitter kibbeh is the soul of this dish — it carries the flavours of black cumin, fenugreek, turmeric, and sacred herbs. If unavailable, use ghee with a pinch of each spice. Day-old injera works best as it is slightly firmer and absorbs the sauce without dissolving. In Ethiopia this is also made with leftover stew (wat) stirred in — a beautiful use of remnants.