Timitiam Fitfit Recipe

Tear and toast injera

Stack the 4 injera pieces. Tear each into roughly 1–1.5 inch (2–4 cm) bite-sized pieces with your hands and place in a large mixing bowl. To add texture and release a little tang, tear the pieces finer in places but keep some larger pieces for bite contrast.

Prep tomatoes and onion

Core and dice the tomatoes into roughly 1/2-inch (1.2 cm) pieces. Peel and thinly slice the red onion into half-moons, then separate the slices so they distribute evenly.

Chili and herbs

Remove seeds from the jalapeño or serrano for milder heat (leave them in for more). Finely mince the pepper. Roughly chop the cilantro leaves (stems discarded or saved for another use). Add the tomatoes, onion, minced chili, and cilantro to the bowl with the torn injera.

Whisk dressing

In a small bowl or jar combine 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon berbere spice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon mitmita if using. Whisk or shake vigorously until emulsified and the spices are evenly suspended.

Dress the salad

Pour the dressing over the torn injera and tomato mixture. Using clean hands or two large spoons, gently toss and press so the injera soaks up the dressing and tomato juices but does not become a paste. Toss until well combined and the injera pieces are evenly coated, about 1–2 minutes.

Adjust seasoning and chill

Taste and adjust salt, pepper, or lemon as needed. For best flavor serve chilled: cover and refrigerate for 20–30 minutes to let flavors meld. The salad is traditionally served cold or at cool room temperature.

Arrange 4 crisp lettuce leaves on a serving platter if using. Spoon the Timitiam Fitfit onto the platter or individual plates, distributing injera and tomato pieces evenly.

Sprinkle toasted sesame seeds or roasted peanuts if desired for extra crunch. Garnish with a few whole cilantro leaves and an additional pinch of berbere or mitmita at the table for guests who want more heat.