Timatim Fitfit

Nutrition · per serving

Steps

1. 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.

   300 g ripe tomatoes, finely diced80 g red onion, very thinly sliced1 small (about 15 g) jalapeño, finely chopped15 g cilantro, roughly chopped2 large rounds (about 200 g) injera, torn into bite-size pieces
2. 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.

   30 ml extra-virgin olive oil25 ml lemon juice, freshly squeezed4 g fine salt1 g black pepper, freshly ground
3. 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.

   300 g ripe tomatoes, finely diced80 g red onion, very thinly sliced1 small (about 15 g) jalapeño, finely chopped15 g cilantro, roughly chopped
4. 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.

   2 large rounds (about 200 g) injera, torn into bite-size pieces
5. 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.

Origin & History

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.