Ethiopian chickpea paste with spiced butter and herbs — hearty, savory, luxurious.
Shuro is a thicker, richer version of shiro — made by slowly cooking chickpea flour in spiced butter until it becomes a dense, luxurious paste with a deep, nutty flavor from long cooking. Shuro is served spooned onto injera and is often served as part of special occasion meals or to honored guests.
Serves 6
Heat niter kibbeh. Add onion and cook until very soft, about 10 minutes. Add garlic and ginger, cook 2 minutes.
Stir in berbere and fenugreek. Cook 1 minute until fragrant.
Slowly add chickpea flour, stirring constantly to avoid lumps. Add water gradually.
Cook over very low heat, stirring frequently, for 25–30 minutes. The mixture should become very thick and dark.
Stir in cilantro. Serve spooned onto injera with extra niter kibbeh.
The long cooking time develops deep, complex flavors.
Stir frequently to prevent sticking.
Add meat to make a richer shuro.
Cook even longer for a very dense, dark paste.
Refrigerate up to 4 days. Reheat with water to loosen.
Shuro is served on special occasions and celebrations in Ethiopian homes and restaurants, representing luxury and care for guests.
Shiro is faster and lighter. Shuro is cooked much longer until very thick and dark, with deeper, more complex flavors.
Per serving (250g) · 6 servings total
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