📝 About This Recipe
Selit Fit-fit is a refreshing and nutty Ethiopian classic that showcases the incredible versatility of injera, the country’s signature sourdough flatbread. This dish features a rich, creamy dressing made from toasted sesame seeds blended with green chilies and aromatics, creating a harmonious balance of earthy, spicy, and tangy notes. Traditionally served cold, it is a perfect light lunch or a revitalizing appetizer that highlights the ancient grain teff in a unique, salad-like format.
🥗 Ingredients
The Sesame Base
- 1 cup Raw white sesame seeds (hulled)
- 1.5 cups Water (lukewarm, for blending)
The Dressing Aromatics
- 1/2 cup Red onion (very finely minced)
- 2-3 pieces Serrano or Thai green chilies (seeded and finely chopped)
- 2 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh lemon juice (freshly squeezed)
- 1 teaspoon Sea salt (or to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Foundation
- 3-4 pieces Injera (preferably 1-2 days old for better absorption)
- 1 large Roma tomato (seeded and diced small)
For Garnish
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 tablespoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Place a dry skillet over medium-low heat. Add the raw sesame seeds and toast them, stirring constantly for 5-7 minutes until they turn a light golden brown and become fragrant. Do not let them burn, as they will turn bitter.
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2
Transfer the toasted seeds to a high-speed blender. Pulse until they form a fine powder, then add the 1.5 cups of lukewarm water.
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3
Blend on high for 1-2 minutes until the mixture is completely smooth and milky. The consistency should be similar to heavy cream.
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4
Strain the sesame milk through a fine-mesh sieve into a large mixing bowl to remove any gritty hulls, ensuring a silky texture.
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5
Whisk in the minced garlic, lemon juice, salt, and black pepper into the sesame milk until well combined.
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6
Gently fold in the finely minced red onions and the chopped green chilies. Taste the dressing; it should be savory, nutty, and bright with acidity.
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7
Take your injera and tear it into bite-sized pieces (roughly 1 to 2-inch squares). Using slightly older injera is ideal as it holds its shape better when soaked.
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8
Add the injera pieces to the bowl with the sesame dressing. Use a large spoon or your hands to gently toss the pieces until every bit of injera is thoroughly coated and starting to absorb the liquid.
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9
Add the diced Roma tomatoes to the bowl and give it one final, gentle toss to distribute the color.
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10
Cover the bowl and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld and the injera to soften into a delightful, sponge-like texture.
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11
Before serving, give the mixture a light stir. If the injera has absorbed all the liquid and looks too dry, splash in a tablespoon of water or extra lemon juice.
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12
Transfer to a serving platter, garnish with fresh cilantro and a light drizzle of olive oil, and serve chilled.
💡 Chef's Tips
If you cannot find fresh injera, you can substitute with pieces of pita or sourdough bread, though the flavor profile will change significantly. To save time, you can use 1/2 cup of high-quality tahini mixed with water instead of toasting whole seeds, though you'll miss the smoky depth of the fresh toast. Adjust the heat by leaving the seeds in the chilies for more spice or removing them for a milder dish. Ensure the onions are minced as finely as possible so they provide flavor without an overwhelming crunch. Avoid over-mixing once the injera is added, or the bread may break down into a mushy consistency.
🍽️ Serving Suggestions
Serve as a cooling side dish alongside a spicy Doro Wat (chicken stew) or Misir Wat (lentil stew). Pair with a glass of chilled Ethiopian honey wine (Tej) or a crisp Sauvignon Blanc. Enjoy as a standalone light vegan lunch on a hot summer day. Serve on top of a fresh leaf of romaine lettuce for an added crunch and beautiful presentation. Accompany with a side of extra green chilies for those who prefer an extra kick of heat.