📝 About This Recipe
Telba Fit-fit is a nutritional powerhouse from the Ethiopian highlands, traditionally served during fasting periods (Tsom) as a refreshing, protein-rich breakfast or light lunch. This dish features golden flaxseeds that are toasted until they pop, then blended into a silky, nutty 'milk' that is seasoned with spicy green chilies and pungent red onions. When the tangy, fermented injera pieces soak up this savory flaxseed cream, it creates a unique texture that is simultaneously cooling, earthy, and deeply satisfying.
🥗 Ingredients
The Flaxseed Base
- 1 cup Whole brown or golden flaxseeds (cleaned of any debris)
- 3 cups Water (room temperature or slightly warm)
- 1 teaspoon Sea salt (adjust to taste)
Aromatics and Spice
- 1/2 cup Red onion (very finely minced)
- 2-3 Serrano or Jalapeño peppers (seeded and finely diced)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Black pepper (freshly ground)
The Foundation
- 3-4 pieces Injera (day-old injera works best for absorption)
- 2 rolls Extra Injera (for serving on the side)
👨🍳 Instructions
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1
Place a dry skillet or heavy-bottomed pan over medium heat. Add the whole flaxseeds in a single layer.
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2
Toast the flaxseeds for 5-8 minutes, stirring constantly. Listen for a distinct popping sound and watch for a slight darkening in color; they should smell fragrant and nutty.
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3
Immediately remove the seeds from the hot pan and let them cool for 5 minutes. This prevents them from burning and turning bitter.
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4
Transfer the toasted seeds to a high-speed blender or a clean coffee grinder. Pulse until you achieve a fine, powdery meal.
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5
In the blender, combine the ground flaxseed meal with 3 cups of water and the sea salt. Blend on high for 1-2 minutes until the mixture is frothy and looks like a thick, creamy milk.
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6
Optional: For a smoother texture, pour the flaxseed milk through a fine-mesh sieve into a large mixing bowl to remove any gritty hulls. For a traditional rustic feel, keep it as is.
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7
Stir in the finely minced red onion, diced green chilies, grated garlic, and black pepper into the flaxseed milk.
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8
Take your injera and tear it into bite-sized pieces (about 1-inch squares). You want roughly 4 to 5 cups of torn pieces.
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9
Gently fold the injera pieces into the seasoned flaxseed milk. Use a light hand so the injera doesn't turn into mush.
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10
Allow the mixture to sit for 5-10 minutes. This 'marinating' time is crucial as the injera absorbs the nutty liquid and swells.
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11
Taste the Fit-fit. If the injera has absorbed all the liquid and feels too dry, stir in a splash of water. Add more salt if necessary.
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12
Transfer to a serving bowl and garnish with a few extra slices of fresh green chili for a pop of color.
💡 Chef's Tips
Always toast your flaxseeds; raw flaxseeds will not provide the signature nutty flavor and can have a 'grassy' taste. Use day-old or slightly dried-out injera, as fresh injera is too soft and will dissolve too quickly into the liquid. If you prefer a cold dish, chill the flaxseed milk in the refrigerator for 30 minutes before adding the injera pieces. Adjust the heat by leaving the seeds in the chilies for more spice or removing them for a milder flavor. For a richer version, some households add a tablespoon of extra virgin olive oil or toasted sesame oil to the liquid.
🍽️ Serving Suggestions
Serve chilled or at room temperature as a refreshing breakfast on a hot day. Pair with a side of fresh tomato and onion salad (Timatim Selata) for added acidity. Enjoy with a cup of strong Ethiopian coffee to balance the creamy, nutty notes. Serve as a side dish alongside other 'Yetsom' (fasting) vegan stews like Misir Wot or Gomen. Traditionally eaten by hand using extra pieces of injera to scoop up the Fit-fit.