📝 About This Recipe
A soul-warming staple of the Beta Israel community, this Fit-fit combines the tang of fermented teff with a rich, spiced chickpea base. This dish is a beautiful expression of Ethiopian Jewish heritage, utilizing 'Injera'—the iconic sourdough flatbread—to soak up a fragrant infusion of Berbere and garlic. It is a cooling, satisfying, and naturally vegan dish that celebrates the communal spirit of the Ethiopian table.
🥗 Ingredients
The Bread Base
- 4 large rounds Injera (preferably 100% teff, slightly aged or room temperature)
The Flavor Foundation
- 2 medium Red Onion (very finely minced)
- 4 cloves Garlic (pressed or finely grated)
- 1 inch Ginger (peeled and grated into a paste)
- 1/4 cup Vegetable Oil (or Niter Kibbeh (spiced clarified butter) for a non-vegan version)
Spices and Liquid
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 3 tablespoons Shiro Powder (roasted chickpea flour blend)
- 1 tablespoon Tomato Paste (for richness and color)
- 2 cups Water (hot, to maintain cooking temperature)
- 1 teaspoon Kosher Salt (to taste)
Fresh Additions
- 2 pieces Jalapeño or Green Chili (deseeded and sliced into rounds)
- 1 large Roma Tomato (diced small)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
-
1
Begin by hand-tearing 3 of the Injera rounds into bite-sized pieces, roughly 1 to 2 inches in size. Set the 4th round aside to serve as the base of the platter.
-
2
In a heavy-bottomed saucepan or 'mitad', add the minced red onions over medium heat. Cook them dry (without oil) for 3-5 minutes, stirring constantly until they soften and release their moisture.
-
3
Pour in the vegetable oil (or Niter Kibbeh) and sauté the onions until they turn golden brown and translucent, about 5 more minutes.
-
4
Stir in the garlic and ginger paste. Cook for 1-2 minutes until the raw aroma dissipates and the kitchen becomes fragrant.
-
5
Add the Berbere spice and tomato paste. Stir vigorously for 2 minutes to 'toast' the spices, being careful not to let them burn; add a splash of water if the mixture sticks.
-
6
Whisk the Shiro (chickpea) powder into the 2 cups of hot water until smooth, then pour the slurry into the pot.
-
7
Simmer the sauce on low heat for 10-12 minutes. The sauce should thicken to the consistency of a heavy cream. Season with salt to taste.
-
8
Remove the pot from the heat and allow the sauce to cool slightly for 5 minutes. This prevents the Injera from becoming too mushy immediately.
-
9
Gently fold the torn Injera pieces into the warm sauce. Use a light hand to ensure every piece is coated but still retains some structural integrity.
-
10
Fold in the diced tomatoes and half of the sliced green chilies. The residual heat will soften them just enough.
-
11
Lay the reserved whole Injera round onto a large circular serving plate (masob).
-
12
Mound the Fit-fit mixture onto the center of the Injera. Garnish with the remaining green chilies and fresh cilantro.
-
13
Allow the dish to sit for 5 minutes before serving; this 'resting' period allows the Injera to fully absorb the complex flavors of the sauce.
💡 Chef's Tips
Use 'day-old' Injera if possible, as it is slightly drier and holds its shape better when tossed with the sauce. If you cannot find Shiro powder, you can substitute with plain chickpea flour mixed with a pinch of cumin and cardamom. Control the spice level by adjusting the Berbere; Ethiopian Berbere is significantly hotter than most commercial chili powders. Always tear the Injera by hand rather than cutting it with a knife to maintain the traditional texture and surface area for sauce absorption. If the mixture looks too dry, add a tablespoon of room temperature water or a drizzle of olive oil just before serving.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled, as is traditional for the 'salad' style of Fit-fit. Pair with a side of 'Ayib' (Ethiopian dry cottage cheese) or a simple Greek yogurt to balance the heat. Enjoy with a glass of Telba (flaxseed drink) or a chilled light lager. Place extra rolls of Injera on the side for guests to use as utensils to scoop up the salad. Serve as a refreshing breakfast or a light lunch during the warm summer months.