Tag: Ethiopian

In Fitfits and Starts

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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Hannah (BitterSweet)5 Comments

Firfir For Real

Ugly but tasty; that’s firfir, alright. Made from torn pieces of injera, it’s a thrifty way to use day-old bread and a few pantry staples. Of course, leftover injera isn’t something I’ve ever had at my disposal, so rare and precious that every scrap is exhausted long before the stews alongside. Firfir is every bit as special, no matter how simple. Now that I can order injera whenever I want, firfir is back on the menu, fresh and vibrant as ever.

Injera, the spongy, sour flatbread at the heart of Ethiopian cuisine, is a flatbread I could never make from scratch. All it takes is teff flour, water, and salt, but that’s not the whole story. Days of fermentation are what create its signature flavor and texture before its spread in paper-thin layers, even finer than French crepes, demanding untold years of practice to master. Anyone without access to an Ethiopian restaurant was out of luck, until Red Fox Spices began selling both Ivory and Brown Teff Injera inside their meal kits and, most important to this culinary adventure, solo.

What Goes Into Firfir?

There’s no “correct” way to make firfir. Mercifully, that also means there’s no wrong way to do it, either. It’s a dish of memory more than measurement. You’ll find variations all across Ethiopian households, each adapted as the technique passed through the hands of generations of cooks. Some brightened with fresh tomatoes, others simply use tomato paste or sauce. Some are fiery hot, others more mild. The only constant is the teff flatbread base, liberal use of oil and onions, and a heavy hand when applying berbere.

Berbere: The Heart Behind the Heat

There is no talking about firfir, or frankly, Ethiopian cuisine at all, without singing the praises of berbere. Crimson and potent as a red-hot flame, it’s the essential spice blend that pulses through almost every dish like a low, melodic hum. Smoky chili peppers take the lead, supported by a chorus of garlic, ginger, fenugreek, cumin, cardamom, allspice, and more. Like every other element of the cuisine, proportions vary from home to home, though it will always knock you off your feet with layers of complex flavor. I’m happy to get an assist from Red Fox Spices on this one too, as it’s the real deal.

Firfir For Days

Timeless, foolproof, and always well-received, firfir can be enjoyed for any meal. In Ethiopia, it’s most commonly served for breakfast, scooped up with even more fresh injera.

Firfir may not win any beauty contests, but it’s the kind of meal that’s meant to be eaten with your hands, not your eyes. Now that the key ingredients, injera and berbere, are readily available for shipping all over the world, there’s no excuse not to bring this soulful, spicy tangle of comfort into your own kitchen.

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Hannah (BitterSweet)12 Comments

Clever as a Fox

Ethiopian cuisine remains an enigma to many Americans, so distinctly different from the fork-and-knife fare that comes standard here that gathering around these communal, cutlery-free meals can feel daunting at best. Defined by bold spices, rich stews, and the beloved spongy flatbread known as injera, there’s truly nothing else like it. The fact that there are still so few Ethiopian restaurants in North America, particularly outside of major cities, is a terrible shame. If only more people could get a taste for themselves, they’d be hooked and demand more; anything less feels bland by comparison.

Red Fox Spices has stepped up to the plate to make that possible. Mail order meal kits are nothing new, but these in particular are groundbreaking. Packaging all the legumes, nuanced spice blends, and inimitable 100% teff injera you need to make authentic Ethiopian home cooking from your very own kitchen, there’s no longer that intimidating barrier to entry. No need to stress over finding the best recipes or accurate spice ratios, especially since there’s no one standard approach to refer back to; all you need to do is color by numbers and follow the straightforward instructions.

Though self-described as a small business, Red Fox Spices is making big waves, drawing upon generations to share a taste of Ethiopia’s rich food culture with adventurous eaters and curious cooks around the world. Every aspect of their impact is carefully considered. Recyclable and reusable materials like glass jars and kraft paper are specifically chosen to reduce plastic waste. Working closely with farmers in Ethiopia to support sustainable agriculture and local economies, they’re also dedicated to supporting women through fair wages, skills training, and economic opportunities.

The best way to learn is through experience, and while I’m no stranger to berbere and niter kibbeh, seasoning blends like afringe, makulaya, and mekelesha were all new to me. Perhaps the greatest asset of these bundles is the fact that there’s more than enough of each spice mixture provided for the given dish, allowing extra to experiment with for many meals to come. There’s even additional recipe inspiration on their website, in case you don’t know where to start.

Earthy, comforting, and full of depth, Misir Wot is the kind of dish that wraps you up from the inside out. The kit includes split red lentils and a warming berbere blend that brings a slow-building heat, both soulful and sharp. The gentle sweetness of caramelized garlic and onion melt away into the thick, rich stew, designed to be scooped up in strips of spongy injera by the handful.

If you’ve never tasted Shiro before, imagine the velvety decadence of a well-spiced bisque, but made entirely from high-protein chickpea flour. Though it cooks in mere minutes, it tastes like it’s been bubbling away on the stove, reducing and concentrating for hours. The flavors are layered and nutty, with a soft warmth that lingers. It’s nourishing in every sense and endlessly adaptable, whether served solo or as part of a larger platter.

I didn’t get the chance to try the Kik Alicha yet, but I’m only biding my time before placing my next order. Made from yellow split peas that are slowly simmered with turmeric, garlic, and onion, it’s known as one of the more understated staples in Ethiopian cuisine. Perfect for the timid of palates, it’s an easy entry point for the uninitiated.

All of the key players are taken care of; all you need to supply are scant fresh ingredients like garlic and ginger, and basic staples like oil and water. Each meal kit is naturally vegan and gluten-free, inviting everyone in with open arms. It’s better than takeout and still completely counts as cooking from scratch, with a little behind-the-scenes help from the experts.

Can down-to-earth dishes and humble ingredients truly dazzle? You wouldn’t even need to ask if you had a plate like this in front of you.

This post was made possible as a collaboration with Red Fox Spices. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)11 Comments