Timatim Fitfit
Timatim Fitfit is bright, juicy, and pleasantly tangy, with soft torn injera soaking up the lemony tomato juices. The onion and jalapeño add bite and heat, while cilantro keeps the salad fresh and lively.
Ingredients
Salad base
- 2 large rounds (about 200 g)injera, torn into bite-size pieces
- 300 gripe tomatoes, finely diced
- 80 gred onion, very thinly sliced
- 1 small (about 15 g)jalapeño, finely chopped
- 15 gcilantro, roughly chopped
Lemon dressing
- 30 mlextra-virgin olive oil
- 25 mllemon juice, freshly squeezed
- 4 gfine salt
- 1 gblack pepper, freshly ground
Instructions
- 1
Prepare all the vegetables first: finely dice the tomatoes, thinly slice the red onion, finely chop the jalapeño, and roughly chop the cilantro. Tear the injera into bite-size pieces rather than cutting it, so the edges stay soft and absorb the dressing better.
- 2
In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper until lightly emulsified. Taste it; it should be bright and a little sharp, because the injera and tomatoes will soften and mellow the seasoning.
- 3
Add the diced tomatoes, sliced onion, jalapeño, and cilantro to the bowl. Toss well and let the mixture stand for 3 minutes so the onion slightly softens and the tomatoes release some juice into the dressing.
- 4
Add the torn injera and fold gently with your hands or a large spoon until every piece is lightly coated but not mashed. The ideal texture is juicy and tender with some structure left in the bread.
- 5
Serve immediately for the freshest texture. If you prefer a softer, more soaked fitfit, let it sit for 2 to 3 minutes before serving.
Nutrition per serving
Notes
- •For a more traditional flavor, a spoonful of berbere can be added to the dressing, but this quick fresh version is delicious without it.
- •Use ripe but firm tomatoes; overly watery tomatoes can make the dish soggy too quickly.
- •If your injera is very sour, add an extra 5 ml lemon juice only after tasting the mixed salad.
- •This dish works well as a light lunch or as part of a larger Ethiopian-style spread with lentils or eggs.
Background
Timatim Fitfit is an Ethiopian dish made by combining torn injera with a fresh tomato salad, usually seasoned with onion, chile, and a sharp acidic dressing. It belongs to the wider family of fitfit dishes, which use pieces of injera mixed with flavorful ingredients, making good use of bread while creating a quick, satisfying meal.
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