Quanta Firfir

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the quanta in a medium pot and add enough water to cover it. Bring to a boil, then reduce heat and simmer for 20 minutes to rehydrate and tenderize.

   Ca. 20 min.

   Kokkens note: This step is crucial for softening the dried beef jerky.

2. 2

   Drain the quanta, reserving the cooking liquid if desired for additional broth, and set the quanta aside.

3. 3

   In a large pot or Dutch oven, melt the niter kibbeh over medium heat.

   Ca. 1 min.

   Kokkens note: If using unsalted butter, clarify it first by simmering gently and skimming off solids for a similar flavor profile to niter kibbeh.

4. 4

   Add the yellow onion and cook until softened and translucent, about 8-10 minutes.

   Ca. 9 min.

   Kokkens note: Stir occasionally to prevent burning.

5. 5

   Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Add the berbere spice blend, salt, and black pepper, stirring well to combine with the onion mixture. Cook for 2-3 minutes, allowing the spices to toast and release their aroma.

   Ca. 3 min.

7. 7

   Pour in the beef broth and bring the mixture to a gentle simmer.

   Ca. 3 min.

8. 8

   Add the rehydrated quanta to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the quanta to become very tender.

   Ca. 18 min.

   Kokkens note: Stir occasionally to ensure even cooking.

9. 9

   Once the quanta is tender and the sauce has thickened slightly, remove from heat.

10. 10

    Add the torn injera pieces to the pot and gently fold them into the quanta and sauce until fully coated.

    Ca. 2 min.

    Kokkens note: The injera will absorb the delicious sauce.

11. 11

    Serve immediately, optionally garnished with fresh cilantro or a side of plain injera.