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Restaurants›Abem Ethiopian Coffee & Kitchen›Siga Fir-fir Recipe

Siga Fir-fir Recipe

Name: Abem Ethiopian Coffee & Kitchens Siga Fir-fir Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 lbs beef chuck (cut into 1–1.5-inch cubes); 1.5 tsp kosher salt; 0.5 tsp black pepper; 1 tbs fresh lemon juice; 3 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter; 1 cup red onion, finely chopped; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, minced; 2 tbs berbere spice blend; 1 tbs paprika (sweet); 1 tbs tomato paste; 0.5 cup beef stock or water; 0.5 tsp worcestershire sauce (optional, for depth); 2 tbs fresh cilantro or parsley, chopped (for garnish); 4 cups injera, torn or shredded into bite-sized pieces; 2 wedges fresh lemon wedges (optional, to serve); 0 to taste salt (to taste, for injera if needed)

Inspired by Abem Ethiopian Coffee & Kitchen

Time1h

Serves4

Tender cubed beef mixed with shredded injera in a deliciously seasoned sauce.

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Ingredients

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Beef and Marinade

1 lbs beef chuck (cut into 1–1.5-inch cubes)

1 1/2 tsp kosher salt

1/2 tsp black pepper

1 tbs fresh lemon juice

Sauce and Seasoning

3 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter

1 cup red onion, finely chopped

3 cloves Garlic cloves, minced

1 tbs fresh ginger, minced

2 tbs berbere spice blend

1 tbs paprika (sweet)

1 tbs tomato paste

1/2 cup beef stock or water

1/2 tsp worcestershire sauce (optional, for depth)

2 tbs fresh cilantro or parsley, chopped (for garnish)

Injera and Final Assembly

4 cups injera, torn or shredded into bite-sized pieces

2 wedges fresh lemon wedges (optional, to serve)

0 to taste salt (to taste, for injera if needed)

Method

Beef and Marinade

Season beef

Pat the beef cubes dry with paper towels. In a bowl, toss the beef with 1.5 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon fresh lemon juice. Let sit 10–15 minutes at room temperature while you prepare the sauce so flavors penetrate.

Sauce and Seasoning

Heat fat and sweat aromatics

In a large heavy skillet or sauté pan over medium heat, melt 3 tablespoons niter kibbeh (or unsalted butter). When hot and shimmering, add 1 cup finely chopped red onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 6–8 minutes.

Add garlic and ginger

Add 3 cloves minced garlic and 1 tablespoon minced fresh ginger to the onions. Cook 1–2 minutes more until fragrant, stirring so garlic doesn't brown.

Bloom spices

Lower the heat to medium-low and stir in 2 tablespoons berbere and 1 tablespoon sweet paprika. Cook the spices with the aromatics for 1–2 minutes, stirring, so the spice oils bloom but do not burn.

Incorporate tomato and stock

Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1/2 cup beef stock (or water) and 1/2 teaspoon Worcestershire sauce if using. Increase heat to medium and bring sauce to a gentle simmer, scraping any browned bits from the pan. Simmer 3–4 minutes until slightly thickened.

Brown the beef

Push sauce to one side of the pan (or remove to plate temporarily) and increase heat to medium-high. Add the seasoned beef cubes in a single layer, working in batches if necessary so pieces brown rather than steam. Brown beef on all sides, about 6–8 minutes total for medium-cooked cubes, turning as needed. If removed, return beef to the pan and stir into the sauce so pieces are coated. Reduce heat to low and simmer 5–7 minutes until beef is tender and sauce is concentrated. Taste and adjust salt.

Injera and Final Assembly

Prepare injera

While the beef simmers, tear or shred 4 cups of injera into bite-sized pieces. If injera is very dry, sprinkle a teaspoon or two of water and toss to soften slightly; if refrigerated, bring to room temperature before tearing.

Combine beef and injera (Fir-fir technique)

Turn the heat to low. Add the torn injera directly to the pan with the beef and sauce in batches, folding gently so the injera absorbs the sauce and the mixture becomes homogenous. Use a spatula to press and mix until the injera is evenly coated and warmed through, about 3–5 minutes. The injera should be moist but not soupy—add up to 1–2 tablespoons more stock if it seems dry.

Finish and garnish

Stir in 2 tablespoons chopped cilantro or parsley. Taste and adjust seasoning. Remove from heat.

Serve

Serve Siga Fir-fir hot on a platter or individual plates with lemon wedges on the side for squeezing. Traditionally eaten with hands or fork; provide extra injera or plain rice if desired.