Main CourseDinner

Quanta Firfir

Name: Quanta Firfir
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: ethiopian
Ingredients: 250 g dried beef jerky (Ethiopian quanta) dried beef jerky, cut into 1-inch pieces; 2 pcs yellow onion finely chopped; 4 clove garlic minced; 2 tbsp ginger grated; 3 tbsp berbere spice blend; 3 tbsp niter kibbeh or unsalted butter; 4 cup beef broth; 4 pcs injera torn into bite-sized pieces; 0.5 tsp salt; 0.25 tsp black pepper

Quanta Firfir is a traditional Ethiopian dish made with dried beef jerky (quanta) rehydrated and cooked in a spicy berbere sauce, then mixed with torn pieces of injera. It's a flavorful and hearty meal, perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 566 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gdried beef jerky (Ethiopian quanta), dried beef jerky, cut into 1-inch pieces
2 pcsyellow onion, finely chopped
4 clovegarlic, minced
2 tbspginger, grated
3 tbspberbere spice blend
3 tbspniter kibbeh, or unsalted butter
4 cupbeef broth
4 pcsinjera, torn into bite-sized pieces
0.5 tspsalt
0.25 tspblack pepper

Equipment

measuring cups · measuring spoons · large pot · dutch oven · cutting board · knife · medium pot

The method

Step by step

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.
About 20 min
Cook’s note: This step is crucial for softening the dried beef jerky.
2
Drain the quanta, reserving the cooking liquid if desired for additional broth, and set the quanta aside.
3
In a large pot or Dutch oven, melt the niter kibbeh over medium heat.
About 1 min
Cook’s note: If using unsalted butter, clarify it first by simmering gently and skimming off solids for a similar flavor profile to niter kibbeh.
4
Add the yellow onion and cook until softened and translucent, about 8-10 minutes.
About 9 min
Cook’s note: Stir occasionally to prevent burning.
5
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
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.
About 3 min
7
Pour in the beef broth and bring the mixture to a gentle simmer.
About 3 min
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.
About 18 min
Cook’s note: Stir occasionally to ensure even cooking.
9
Once the quanta is tender and the sauce has thickened slightly, remove from heat.
10
Add the torn injera pieces to the pot and gently fold them into the quanta and sauce until fully coated.
About 2 min
Cook’s note: The injera will absorb the delicious sauce.
11
Serve immediately, optionally garnished with fresh cilantro or a side of plain injera.

Per serving

Nutrition

28%Score

Calories: 565.7kcal
Protein: 35.5g
Carbs: 58.2g
Fat: 17.2g
Fibre: 6.6g
Sugar: 6.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Quanta Firfir in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.