📝 About This Recipe
Telba Fit-fit is a refreshing, nutty, and deeply nutritious Ethiopian staple often enjoyed during fasting seasons or as a cooling accompaniment to spicy stews. This dish features toasted, ground flaxseeds whisked into a savory dressing that is soaked up by torn pieces of tangy sourdough injera. It is a masterful balance of earthy richness, sharp citrus, and the subtle heat of fresh green chilies, offering a unique texture that is both light and satisfying.
🥗 Ingredients
The Flaxseed Base
- 1 cup Whole brown flaxseeds (raw and unground)
- 2 cups Water (chilled or room temperature)
The Dressing & Aromatics
- 1 medium Red onion (very finely minced)
- 2-3 pieces Jalapeño or Bird's eye chilies (seeded and finely diced)
- 3 tablespoons Fresh lemon juice (adjust to taste for acidity)
- 2 tablespoons Extra virgin olive oil (traditional or premium quality)
- 2 cloves Garlic (grated into a paste)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Foundation
- 3-4 large pieces Injera (preferably 1-2 days old for better absorption)
- 2 pieces Roma tomatoes (seeded and finely diced)
👨🍳 Instructions
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1
Place a dry skillet or pan over medium heat. Add the whole flaxseeds and toast them for 5-7 minutes, shaking the pan constantly. Listen for the 'popping' sound and wait for a nutty aroma to develop, but be careful not to burn them.
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2
Transfer the toasted flaxseeds to a plate and let them cool completely. This ensures they don't turn into a gummy paste when grinding.
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3
Once cooled, use a spice grinder or clean coffee grinder to pulse the seeds into a fine powder. You may need to do this in batches.
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4
In a large mixing bowl, whisk together the ground flaxseed powder and the 2 cups of water. The mixture should become slightly thickened and milky.
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5
Strain the flaxseed liquid through a fine-mesh sieve into another bowl to remove any large husks, resulting in a smooth, cream-like consistency.
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6
To the strained flaxseed liquid, add the minced red onion, grated garlic, diced chilies, and diced tomatoes.
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7
Whisk in the lemon juice, olive oil, salt, and black pepper. Taste the dressing; it should be savory, tangy, and slightly spicy.
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8
Take your injera and tear it into bite-sized pieces, roughly 1 to 2 inches in size. Using slightly older, drier injera is traditional as it holds its shape better.
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9
Gently fold the injera pieces into the flaxseed dressing. Use a light hand to ensure the pieces are coated but not completely mashed.
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10
Let the mixture sit for about 5-10 minutes. This 'resting' period allows the injera to absorb the flavors and the nutty creaminess of the telba.
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11
Give it one final gentle toss. If the mixture looks too dry, add a tablespoon of water; if too wet, add a few more pieces of injera.
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12
Transfer to a serving bowl and serve chilled or at room temperature.
💡 Chef's Tips
For the best texture, use day-old injera which is slightly firmer and can withstand the dressing without becoming mushy. Always toast your flaxseeds; the raw seeds lack the depth of flavor required for an authentic Telba Fit-fit. If you prefer a thicker 'stew-like' consistency, reduce the water by half a cup. Adjust the heat by leaving the seeds in the jalapeños if you enjoy a spicy kick, or remove them for a milder version. Be sure to grind the seeds finely; coarse seeds can create a gritty mouthfeel.
🍽️ Serving Suggestions
Serve as a refreshing side dish alongside a spicy Doro Wat or Misir Wat. Enjoy it as a light, healthy vegan breakfast with a cup of strong Ethiopian coffee. Pair with a crisp, dry white wine or a cold lager to balance the earthy flaxseed notes. Top with extra fresh cilantro or parsley for a burst of color and herbal freshness. Serve on a platter lined with a whole piece of fresh injera for a beautiful presentation.