Quanta Firfir Recipe

Mix and ferment

In a nonreactive bowl, whisk together 2 cups teff flour and 2 cups water until smooth and lump-free. Stir in 1 tablespoon active sourdough/fermented injera starter and 1/2 teaspoon salt. Cover loosely with a cloth and leave at room temperature for 12–24 hours until mildly tangy and slightly bubbly. (If you already have fresh injera, you can skip this step and use torn injera as the base.)

After fermentation, the batter should smell pleasantly sour and have small bubbles. If it's too thick, whisk in up to 1/4 cup water to reach a pourable pancake-batter consistency.

Prepare shredded injera (if using baked injera)

If you are using already-made injera instead of freshly fermented batter, tear 3 cups of injera into small, bite-sized pieces and set aside. If you fermented teff batter above and plan to make fresh injera, cook thin crepe-like injera on a nonstick skillet (see notes) and then shred/torn into pieces while warm.

Sauté aromatics

Heat a large skillet or sauté pan over medium heat. Add 4 tablespoons butter (or niter kibbeh) and 1 tablespoon neutral oil. When butter melts and begins to sizzle, add 1 cup finely diced onion. Cook, stirring occasionally, 6–8 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 teaspoons berbere and 1/2 teaspoon mitmita (if using). Cook 1 minute to bloom the spices. Add 2 tablespoons tomato paste and cook another 1–2 minutes, stirring, until the paste darkens slightly. Pour in 1/2 cup stock and use a wooden spoon to scrape up any browned bits; simmer 2–3 minutes until the mixture becomes saucy and fragrant. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine injera with sauce

Add the 3 cups shredded/torn injera to the skillet, tossing to coat with the spiced butter sauce. If mixture seems dry, add up to 2–4 tablespoons additional stock. Cook, stirring, 3–5 minutes so the injera absorbs the sauce and softens but retains some texture.

Finish and brighten

Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped cilantro or parsley. Adjust salt and pepper to taste. Remove from heat.

Transfer the Quanta Firfir to a warm shallow serving dish. Garnish with thinly sliced scallions and an optional dollop of plain or spiced yogurt at the side for creaminess.

Serve immediately while warm. Quanta Firfir is traditionally eaten with injera pieces and pairs well with extra berbere on the side, a crisp salad, or pickled vegetables.