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Restaurants›Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine›Injera Fir Fir Silsi Veg (spicy) Recipe

Injera Fir Fir Silsi Veg (spicy) Recipe

Name: Zara Restaurant Bristol - Ethiopian & Eritrean Cuisines Injera Fir Fir Silsi Veg (Spicy) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Ethiopian
Ingredients: 4 cups stale injera, torn or cut into bite-sized pieces; 2 tbs water (if needed to loosen); 3 tbs vegetable oil or niter kibbeh (spiced clarified butter); 1 cup yellow onion, finely chopped; 3 cloves garlic, minced; 1 tsp ginger, grated; 2 cups tomatoes, finely chopped (or 14 oz canned crushed); 1.5 tbs berbere spice blend; 1 tbs tomato paste; 1 tsp salt; 0.5 tsp sugar (optional, to balance acidity); 0.25 cups water or vegetable broth; 0.5 cup red or sweet onion, very thinly sliced; 1 cup ripe tomato, seeded and chopped; 1 piece green chile (jalapeño or Ethiopian shiro chile), thinly sliced; 2 tbsp fresh cilantro or parsley, chopped (optional); 0.5 cup plain yogurt (optional, for serving); 2 pieces lemon wedges (optional)

Inspired by Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine

Time35m

Serves3

Injera firfi with tomato sauce (silsi), fresh onion, tomato, green chile (yoghurt optional)

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Ingredients

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Injera and Base

4 cups stale injera, torn or cut into bite-sized pieces

2 tbs water (if needed to loosen)

Silsi (Spicy Tomato Sauce)

3 tbs vegetable oil or niter kibbeh (spiced clarified butter)

1 cup yellow onion, finely chopped

3 cloves Garlic, minced

1 tsp Ginger, grated

2 cups tomatoes, finely chopped (or 14 oz canned crushed)

1 1/2 tbs berbere spice blend

1 tbs tomato paste

1 tsp Celtic sea salt

1/2 tsp sugar (optional, to balance acidity)

1/4 cups Water or vegetable broth

Fresh Add-ins & Garnish

1/2 cup red or sweet onion, very thinly sliced

1 cup ripe tomato, seeded and chopped

1 piece green chile (jalapeño or Ethiopian shiro chile), thinly sliced

2 tbsp fresh cilantro or parsley, chopped (optional)

1/2 cup plain yogurt (optional, for serving)

2 pieces lemon wedges (optional)

Method

Injera and Base

Prepare injera

If injera is very dry and brittle, tear or cut into bite-sized pieces and sprinkle 1–2 tablespoons water over it, tossing gently to slightly soften. Set aside in a bowl large enough to mix with the sauce.

Silsi (Spicy Tomato Sauce)

Heat fat and soften onions

Place a wide skillet or sauté pan over medium heat. Add the vegetable oil or niter kibbeh and let it warm for 30 seconds. Add the finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add aromatics

Add the minced garlic and grated ginger to the softened onions and cook 1 minute more until fragrant, stirring constantly to avoid burning.

Build the tomato base

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the chopped or crushed tomatoes, berbere spice, salt, and sugar. Stir to combine.

Simmer

Lower the heat to medium-low. Add 1/4 cup water or vegetable broth, cover partially, and simmer the sauce until it thickens and the oil separates slightly from the tomato (if using oil) — about 10–12 minutes. Taste and adjust salt or berbere for heat.

Finish the silsi

If you want a smoother sauce, mash slightly with the back of a spoon or use an immersion blender for a few seconds (optional). Keep the sauce warm in the pan.

Assembling Injera Fir Fir Silsi

Combine injera with silsi

Add the torn injera pieces to the warm silsi in the skillet. With a spatula or wooden spoon, gently fold and toss so the injera absorbs the sauce evenly. Cook over low heat 2–4 minutes, stirring frequently, until warmed through and well-coated. If mixture seems too dry, add up to 1–2 tablespoons water.

Add fresh raw components

Remove skillet from heat. Immediately fold in the thinly sliced red onion and the chopped ripe tomato so they retain freshness and crunch. Taste and adjust seasoning if needed.

Add chile and herbs

Top the fir fir with thinly sliced green chile and chopped cilantro or parsley if using. These add heat and brightness.

Serve

Portion the injera fir fir onto plates or a communal platter. Serve with optional plain yogurt on the side or dolloped on top, and lemon wedges for squeezing. Enjoy warm.