This is by far one of our favorite Ethiopian dishes. We first tried the Timatim Salad last year before our kids came home at a restaurant and loved it. I immediately tried to find a recipe and came across this. It was very similar to what we had at the restaurant. If you want, you can stop here and just use that recipe.
There are two versions of this recipe. Timatim firfir includes broken up pieces of injera- that’s why it’s called firfir. The other recipe is the same, but minus the injera- so if you don’t have easy access to an Ethiopian grocery store, just go ahead and make the timatim salad . Berbere and jalapeño peppers are key ingredients, so no matter how much you use, the salad will have at least a little bit of a kick to it. But the salad is very flexible and you can alter the proportions to suit your own tastes. The funny thing is that I actually hate (yes, hate) onions and peppers. And yet every time I make this recipe, I find myself standing in front of the open refrigerator late at night, devouring the salad straight from the bowl.
1/4 c. canola oil
3 tbsp. vinegar or wine (I’ve used white vinegar, red wine vinegar, white wine, really old leftover white wine…the recipe is forgiving. Use what you have!)
Juice of one lemon (about 2-3 tbsp. bottled juice)
1-2 cloves garlic, minced
2 tsp. berbere (I use more, but we like it very hot)
3-4 large tomatoes (or any other kind of tomatoes you have)
1/2- 1 onion, finely chopped
1-2 jalapeño peppers, chopped and if desired, de-seeded for less heat
2 pieces injera, torn into bite-size pieces
Combine the ingredients for the dressing and pour over the chopped vegetables (and injera, if making the timatim firfir). Serve chilled. Or just eat it the way it is and don’t tell anyone you made it so you don’t have to share. Whatever works for you… 🙂