Ethiopian ground chickpea and spiced flour dip — velvety and addictive.
Shiro is one of Ethiopia's most popular fast foods and mezze — a thick, velvety dip made from roasted ground chickpea or bean flour mixed with spiced butter (clarified butter infused with aromatics) and herbs. It can be eaten with a spoon or scooped with injera bread. There are meat and vegetarian versions, each equally beloved.
Serves 4
Heat niter kibbeh in a pan. Add onion and cook until soft, about 8 minutes. Add garlic and ginger, cook 2 minutes.
Stir in berbere, chili, and fenugreek. Cook 1 minute until fragrant.
Slowly add chickpea flour, stirring constantly to avoid lumps. Add water gradually.
Cook over medium heat, stirring frequently, until thick and creamy, about 15 minutes. The shiro should pull away from the pan sides.
Transfer to a plate, make a well in the center with a spoon, and fill with more niter kibbeh. Top with cilantro. Serve with injera.
Add flour slowly to avoid lumps.
The longer it cooks, the deeper the flavor.
Add ground beef or lamb for meat shiro.
Use teff flour for an even nuttier version.
Refrigerate up to 4 days. Reheat gently with added water.
Shiro is Ethiopia's most beloved fast food and street food, eaten for breakfast, lunch, and as a mezze. It's found at every Ethiopian restaurant.
Ethiopian spiced clarified butter infused with herbs, spices, and aromatics. It's the flavor foundation of Ethiopian cooking.
Per serving (200g / 7.1 oz) · 4 servings total
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