Doro Firfir

Name: Doro Firfir
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 4 pieces day-old injera, torn into strips; 2 cups leftover doro wat sauce; 200g cooked chicken, shredded; 2 tbsp niter kibbeh; 2 hard-boiled eggs, halved; 1 tbsp berbere spice blend; Salt to taste; Fresh cilantro for garnish

ዶሮ ፍርፍር (DOH-roh fir-FIR)

Shredded Injera with Chicken Stew

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 434 kcal

Torn pieces of injera tossed and saturated in rich doro wat sauce with tender chicken, creating a hearty, flavor-soaked breakfast dish.

Nutrition & Info

Protein 28.0g

Carbs 40.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ eggs ⚠ gluten

Equipment Needed

large skillet cutting board wooden spoon

Presentation Guide

Vessel: large plate or shallow bowl

Garnishes: hard-boiled egg halves, cilantro

Accompaniments: fresh injera, awaze sauce

Ingredients

4 pieces day-old injera, torn into strips
2 cups leftover doro wat sauce
200g cooked chicken, shredded
2 tbsp niter kibbeh
2 hard-boiled eggs, halved
1 tbsp berbere spice blend
Salt to taste
Fresh cilantro for garnish

Instructions

1
Heat niter kibbeh in a large skillet over medium heat until melted and fragrant with its embedded spices.
2
Add doro wat sauce and berbere, stirring until the sauce is heated through and bubbling gently around edges.
3
Add torn injera pieces to the sauce, tossing constantly to ensure every piece absorbs the rich, spicy sauce.
4
Add shredded chicken and fold gently into the mixture. Cook for five minutes until everything is heated through.
5
The injera should be fully saturated but not mushy, maintaining some texture while soaking up all the flavor.
6
Top with halved hard-boiled eggs and fresh cilantro. Serve hot on a fresh injera or on its own plate.

💡

Did You Know?

Firfir is the ingenious Ethiopian solution for leftover injera, transforming day-old bread into an entirely new and beloved dish.

Chef's Notes

Equipment Tips

large skillet
cutting board
wooden spoon

Garnishing

hard-boiled egg halves, cilantro

Accompaniments

fresh injera, awaze sauce

The Story Behind Doro Firfir

Firfir represents Ethiopian culinary resourcefulness at its finest. In a culture where injera is made fresh daily, yesterday's bread becomes today's firfir. The technique of tossing torn injera in flavorful sauces creates a dish that many Ethiopians prefer to the original stew. Doro firfir, made with the beloved chicken stew, is considered the most luxurious version and is a cherished breakfast dish across the country.

🕐 Traditionally enjoyed breakfast or lunch 📜 Origins: Traditional Ethiopian

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