Vegan Ethiopian Firfir with Dates
Firfir is a great way to use up day old or stale injera, so reserve the driest bread for this recipe. The sweetness imparted by the dates softens the fiery burn from the berbere.
Servings: 2 people
Ingredients
- 1 injera torn into pieces
- ¾ teaspoon salt
- 40 grams diced purple onions â…“ cup
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- â…“ cup water
- 2 tablespoons dry white wine
- 1 tablespoon + 1 teaspoon berbere paste
- 1 tablespoon tomato paste
- 2 teaspoons lemon juice
- 10-15 very soft dates seeded and halved or cut
- Green jalapeño chilli sliced thinly
Instructions
- Heat a medium sized saucepan over medium heat. Add the onions and salt to sweat for about five minutes, until they become translucent. Add the oil and garlic, cooking for another 2-3 minutes.
- In a small bowl whisk together the water, wine, berbere, tomato paste, and lemon juice. Tip the liquid into the pan and stir to combine with the onions and garlic. Add the dates and cook for another minute.
- Carefully stir the injera pieces through the sauce, trying not to break them up as you stir.
- Tip onto a plate and top with the jalapeño slivers.