Cold salad might sound like a hard sell as we round the corner to the official beginning of winter, but rest assured that timatim fitfit is no average salad. Eschewing limp greens in favor of a hearty injera base, the tangled ribbons wrap around juicy tomatoes that sing of summer, yet simultaneously manage to hold a timeless tune. For anyone slipping into a stupor after days of heavy, undifferentiated holiday fare, this is just the antidote that will wake your palate back up.

What is Timatim Fitfit?

Not to be confused with the hot, saucy counterpart that is firfir, timatim fitfit is a chilled, uncooked version of the same overarching concept, built around extra or leftover (if there is such a thing) injera, fresh produce, and bold spices. I basically have Red Fox Spices on speed dial at this point, if there was such a thing for repeatedly ordering their 100% teff injera, in both ivory and brown. It’s the only source I’ve found for reliable, high-quality injera on demand, so it’s incredibly fortunate that it also happens to be an inspiring company that’s committed to empowering women, farmers, and sustainable practices, just as much as it is to creating superlative Ethiopian food.

Though often served as part of a larger spread, alongside stews and sautéed greens, timatim fitfit can easily stand as a light midday meal on its own. The combination of acidic dressing and slightly softened injera creates a texture that’s somewhere between panzanella and bread ceviche, if you can imagine such a thing. Those airy pockets in the injera act like tiny capillaries, drawing in the lime and berbere to saturate every bite with flavor.

What gives the dish its unmistakable zing is the interplay between berbere, lime, and tomatoes. Berbere has a warm, fragrant, and nuanced spice, layered with chilies, fenugreek, cardamom, ginger, and a half-dozen other subtle aromatics. Lime cuts through that heat, brightening the whole mixture and preventing the injera from going slack. It’s a short ingredient list on paper, but the combination has complexity that far exceeds such a simple recipe.

Fit to be Mixed

Like all Ethiopian dishes, there’s no single “authentic” recipe. In fact, there are many equally valid variations, often one blending into the definition of the next, making it difficult to pin down.

• The easiest and most casual, common way to serve it is with injera torn into bits and all mixed together. This method is ideal for everyday eating, for snacking straight from the fridge, or for those glorious moments when leftover injera demands a second life.
• If you’re looking to impress, roll the injera before slicing and serve the spirals at the base, topped with the seasoned vegetable mixture. The presentation transforms it from rustic to refined with almost no extra effort.

• Remove the “fitfit,” and “timatim” is just the vegetables; great as a side or garnish, but not nearly as compelling as the full complement, if you ask me.

The one non-negotiable element is time. Let the mixture rest, because even ten minutes makes a world of difference. The spices need time to bloom and mingle, as the tomatoes release their juices and the seasoning permeates the injera.

Enjoying Injera

Is there any ingredient quite so versatile as injera, which can act as the vessel, entree, and serving utensil for the same dish? Timatim fitfit can demonstrate the full range of this inimitable Ethiopian flatbread without even trying. When you’re flush from a fresh restock, you can use a flat sheet of injera as the plate, and still another torn into pieces to scoop up your salad in hearty handfuls.

When served as part of a communal platter, timatim fitfit becomes the essential bright note that ties the whole meal together. It cuts through buttery niter kibbeh, balances earthy lentils, and offers a cooling reprieve between fiery mouthfuls of misir wat or shiro. It’s the palate cleanser, or perhaps an edible intermission.

For all its simplicity, timatim fitfit has a way of recalibrating your senses. It proves that winter meals can still be fresh and vibrant, that comfort food doesn’t need to be decadent, and that even leftover injera can become something transcendent with a little lime and spice.

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Yield: Makes 3 - 4 Servings

Timatim Fitfit

Print

Berbere, lime, and juicy tomatoes soak into tender pieces of injera, creating a no-cook dish that’s bold, zesty, and deeply satisfying. It's perfect as a light meal or a lively addition to a larger Ethiopian spread.

Prep Time 10 minutes

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 Pint Cherry or Grape Tomatoes, Halved
• 1/2 Medium Red Onion, Quartered and Thinly Sliced
• 1/2 Green Bell Pepper, Deseeded and Diced
• 1 - 2 Jalapeños, Deseeded and Finely Diced
• 1 Clove Garlic, Minced
• 2 Teaspoons Berbere
• 1/4 Cup Lemon Juice
• 3 Tablespoons Olive Oil
• 6 - 8 Ounces Injera

Instructions

1. In a large bowl, combine the tomatoes, red onion, bell pepper, jalapeños, and garlic. Sprinkle in the berbere, followed by the lemon juice and olive oil. Gently toss until the seasoning and dressing are fully incorporated and the vegetables begin to release their juices.
2. Tear the injera into bite-sized pieces and add them to the bowl, folding them in carefully so they absorb the liquid without breaking down completely. Let the mixture rest for at least 10 minutes for the injera to soak up the dressing. Serve chilled, ideally with more injera to scoop up mouthfuls at a time.
3. If you'd like a more polished or elegant presentation, you can turn the injera into tidy rolls before assembling the dish. Instead of tearing it into pieces, lay a full sheet of injera flat on your work surface and roll it up tightly from one edge to the other, almost like a jelly roll. Slice the roll into spirals about 1 - 1 1/2 inches thick and arrange them cut-side up in a shallow serving dish. Spoon the seasoned tomato mixture over the top, letting the juices trickle into the spirals so they soften just enough while still holding their shape. Enjoy chilled.

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• 
  Berbere | Ethiopian Chili Pepper Blend
• 
  100% Teff Injera | Naturally Gluten-Free Ethiopian Flatbread

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 3gSaturated Fat: 0gUnsaturated Fat: 3gSodium: 312mgCarbohydrates: 43gFiber: 7gSugar: 2gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.