🇹 Ethiopian · Lentils, Beans & Vegetarian
🫓 Ethiopian Shiro Firfir
ሽሮ ፍርፍር — Shiro Firfir
Ethiopian Shiro Firfir — torn day-old injera tossed with Shiro Wat sauce, oil, and onion. The most common fasting firfir — the quick, filling breakfast made from leftover shiro and yesterday's injera.
Shiro Firfir is the most-eaten fasting breakfast in Ethiopia — the leftover shiro from the previous day's fasting meal tossed with day-old injera pieces. Quick, filling, and completely satisfying.
Ingredients
Equipment: Wide pan
- 3 pieces day-old injera — torn
- 1 cup Shiro Wat — warmed
- 2 tbsp oil
- 1 onion — diced
- 1 tsp berbere
- Salt to taste
Method
- Heat oil. Cook onion until golden.
- Add berbere. Stir 30 seconds.
- Add warmed shiro.
- Add torn injera. Toss to coat every piece.
- Cook 3—4 minutes. Serve immediately.
Chef Tips
- Same technique as ETH032 — day-old injera absorbs better.
Common Mistakes to Avoid
- Fresh injera.
- Cold shiro.
The Science
See ETH032 for firfir science.
Nutrition (per serving)
Health Benefits
- Complete fasting meal from leftovers.
- Chickpea protein from shiro.
Cultural Note
Shiro Firfir is the most common fasting breakfast in Ethiopia — the quick, no-waste morning meal that sustains millions of Orthodox Christians through their morning prayers and early work.
Storage & Serving
Storage: Best eaten immediately.
Reheating: Not applicable.
Serve with: As a standalone fasting breakfast