Firfir is one of Ethiopia's most resourceful and comforting dishes — essentially a way of transforming leftover or slightly stale injera into a rich, satisfying new meal. Torn pieces of injera are tossed in a spiced onion, berbere, and niter kibbeh sauce until they absorb the flavors and soften into a cohesive, porridge-like texture.

Day-old injera works best for firfir because it is drier and holds its shape slightly better when sautéed. Fresh injera becomes too soft. The dish is eaten for breakfast in many Ethiopian households, particularly during fasting periods when a quick, warming vegetarian meal is needed, though a meaty version with tibs is also common for non-fasting days.

Firfir represents the Ethiopian culinary philosophy of zero waste: injera is life-giving and not to be discarded. The dish also illustrates how injera functions as more than just bread in Ethiopian cuisine — it is an ingredient capable of absorbing and transforming other flavors into something entirely new.