Authentic Ethiopian Quanta Firfir Recipe: A Step-by-Step Guide

Ingredients

2 cups of leftover injera
1 cup of quanta (dried beef)
2 tablespoons of berbere spice
1 large onion, chopped
3 cloves of garlic, minced
1 tablespoon of ginger, minced
1 cup of diced tomatoes
3 tablespoons of niter kibbeh (Ethiopian spiced butter) or regular butter
Salt to taste
1 green bell pepper, chopped (optional)
2 tablespoons of fresh parsley, chopped (for garnish)

Steps and instructions

Place the quanta in a bowl of water and let it soak for about 30 minutes to rehydrate. Once rehydrated, cut it into small pieces.
In a large pan, melt the niter kibbeh over medium heat. Add the onions, garlic, and ginger and sauté until the onions are translucent.
Add the berbere spice to the pan and stir well to mix it with the onions, garlic, and ginger. Cook for a couple of minutes until the spices are well blended.
Add the diced tomatoes to the pan and stir well. Cook for about 5 minutes until the tomatoes are soft and the mixture is well combined.
Add the rehydrated and cut quanta to the pan and stir well. Cook for about 10 minutes until the quanta is well coated with the spice mixture and heated through.
Tear the injera into small pieces and add it to the pan. Stir well to mix it with the other ingredients. Cook for about 5 minutes until the injera is well coated with the spice mixture and heated through.
Season with salt to taste. If using, add the chopped green bell pepper and stir well.
Remove from heat and garnish with the chopped parsley before serving.

Tools for making

Large pan - A pan large enough to accommodate all the ingredients.
Bowl - A bowl to soak the quanta in water.
Knife - A knife to cut the quanta into small pieces and chop the onions.
Cutting board - A cutting board to safely chop ingredients.
Spatula - A spatula to stir and mix the ingredients in the pan.
Measuring spoons - Measuring spoons to accurately measure the spices.
Cooking spoon - A spoon to stir the ingredients while cooking.

Recipe variations

Use leftover bread instead of injera for a different texture.
Replace quanta with cooked chicken, lamb, or tofu for a meat-free option.
Add vegetables like carrots, peas, or potatoes for extra flavor and nutrition.
Experiment with different spice blends such as mitmita or awaze for a unique twist.
Include diced bell peppers or jalapenos for added heat and freshness.
Try using different types of dried meat like jerky or biltong instead of quanta.
Use vegetable oil or olive oil instead of niter kibbeh for a dairy-free version.
Add a squeeze of lemon juice or a splash of vinegar for a tangy kick.
Garnish with chopped cilantro or mint instead of parsley for a different flavor profile.
Serve with a side of yogurt or cottage cheese to balance the spiciness.

Recipe overview

Quanta Firfir is a delicious and hearty Ethiopian dish that uses leftover injera (a sourdough flatbread) and quanta (dried beef). The injera and beef are cooked in a flavorful mixture of spices, including berbere spice, and sautéed with onions, garlic, and tomatoes. The result is a comforting and spicy dish with a unique texture that's both chewy and soft. Although traditionally served for breakfast in Ethiopia, it can be enjoyed at any time of the day. It's a wonderful way to use up leftover injera and it's packed full of flavor. Expect a rich, spicy, and slightly tangy taste profile, with a satisfyingly hearty texture. Although the recipe calls for a few specialty ingredients, the cooking process is straightforward and manageable for cooks of all experience levels. Whether you're new to Ethiopian cuisine, or are a longtime fan, this Quanta Firfir recipe is sure to delight.

Common questions

Can I use fresh beef instead of dried beef (quanta)? No, this recipe specifically calls for dried beef (quanta) as it provides a unique flavor and texture. Fresh beef will not yield the same results.
What can I use as a substitute for injera? Injera is a traditional Ethiopian bread, and its unique texture and flavor are integral to this dish. There is no direct substitute for injera, but you can try using other flatbreads or even tortillas as a substitute.
Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by increasing or decreasing the amount of berbere spice used in the recipe. Start with the suggested amount and add more or less according to your personal preference.
Can I add other vegetables to the recipe? Absolutely! While this recipe calls for optional green bell pepper, you can add other vegetables such as carrots, potatoes, or greens to customize the dish to your liking.
Is there a vegetarian version of this dish? Yes, you can make a vegetarian version of Quanta Firfir by omitting the dried beef (quanta) and replacing it with cooked lentils or chickpeas. Adjust the cooking time accordingly.

Serving dishes and utensils

Large pan - A large pan is needed to cook the quanta firfir and combine all the ingredients together.
Bowl - A bowl is required to soak and rehydrate the quanta before cutting it into small pieces.
Knife - A knife is needed to cut the rehydrated quanta into small pieces.
Spatula or wooden spoon - A spatula or wooden spoon is useful for stirring and mixing the ingredients in the pan.
Cutting board - A cutting board is necessary for chopping the onions and preparing other ingredients.
Measuring spoons - Measuring spoons are helpful for accurately measuring spices and other small amounts of ingredients.
Plates - Plates are needed for serving the quanta firfir.
Garnish tools - Any tools or utensils for garnishing, such as tongs or tweezers, can be useful for placing the chopped parsley on top of the dish.

Origin stories

Quanta Firfir is a beloved dish in Ethiopia, a country known for its rich and flavorful cuisine. The recipe makes good use of leftover injera, a sourdough-risen flatbread with a slightly spongy texture, and quanta, dried beef that's a staple in Ethiopian kitchens. The ingenuity of this dish reflects the resourcefulness of Ethiopian cooks, who often have to make do with what's available. Quanta Firfir is not just a scrumptious meal; it's also a testament to the Ethiopian tradition of minimizing waste and maximizing flavor. Among the thrifty and the gourmands alike, it is lauded as a culinary symbol of Ethiopian resilience and creativity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.