📝 About This Recipe
Timatim Firfir is a vibrant, refreshing Ethiopian breakfast staple that breathes new life into torn pieces of injera by tossing them in a tangy, spicy tomato and onion salsa. Unlike its cooked counterpart, Fit-Fit, this version is often served cold or at room temperature, making it an incredibly invigorating way to start a warm morning. Its signature profile comes from the marriage of juicy Roma tomatoes, sharp red onions, and the warming heat of green chilies, all balanced by the distinct sourness of fermented teff bread.
🥗 Ingredients
The Foundation
- 2-3 pieces Injera (large circular sheets, preferably slightly aged or 'day-old')
The Tomato Base
- 4 medium Roma Tomatoes (firm and ripe, finely diced)
- 1 large Red Onion (finely minced)
- 2-3 pieces Jalapeño or Serrano Chilies (deseeded and finely chopped for mild heat, or keep seeds for spice)
- 2 cloves Garlic (grated or pressed into a paste)
Dressing and Seasoning
- 3 tablespoons Extra Virgin Olive Oil (or use melted Niter Kibbeh for a richer, non-vegan version)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1-2 teaspoons Berbere Spice Blend (adjust based on heat preference)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Water (optional, to help the dressing coat the injera)
👨🍳 Instructions
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1
Prepare the injera by hand-tearing the sheets into bite-sized pieces, roughly 1 to 2 inches in diameter. Place them in a large mixing bowl and set aside.
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2
In a separate medium-sized mixing bowl, combine the finely diced Roma tomatoes and the minced red onion.
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3
Add the finely chopped green chilies and the grated garlic paste to the tomato and onion mixture.
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4
In a small jar or ramekin, whisk together the olive oil (or melted Niter Kibbeh), freshly squeezed lemon juice, and the berbere spice.
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5
Pour the dressing over the tomato and onion mixture. Season with sea salt and black pepper.
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6
Stir the salsa mixture thoroughly until the tomatoes have released some of their juices and are well-coated in the spice-infused oil.
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7
Gently fold the torn injera pieces into the salsa. Use a large spoon or your hands to ensure every piece of bread is moist.
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8
If the mixture feels too dry, add 1-2 tablespoons of water or extra lemon juice. The injera should be saturated but not disintegrating into a mush.
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9
Taste a piece of the soaked injera and adjust the salt or berbere levels if necessary.
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10
Allow the Firfir to sit for about 5 minutes before serving. This 'resting' period allows the injera to fully absorb the tangy dressing and tomato flavors.
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11
Transfer the Timatim Firfir to a serving platter or individual bowls.
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12
Garnish with a few extra slices of fresh green chili or a sprinkle of dry berbere for a beautiful, rustic presentation.
💡 Chef's Tips
Use 'day-old' injera if possible; its slightly firmer texture holds up much better against the tomato juices without becoming soggy. If you cannot find Ethiopian Berbere, a mix of smoked paprika, cayenne, and a pinch of ginger/cloves can work in a pinch. For a more authentic 'breakfast' feel, ensure your tomatoes are at room temperature rather than cold from the fridge to let the flavors shine. Be gentle when mixing; you want the injera to remain as distinct pieces rather than a paste. If you find the raw onions too sharp, soak the minced onions in cold water for 5 minutes and drain before adding to the salad.
🍽️ Serving Suggestions
Serve alongside a dollop of Ayib (Ethiopian soft cheese) or Greek yogurt to cool down the spice. Pair with a hot cup of traditional Ethiopian coffee or spiced tea (Shai). Add a side of scrambled eggs (Enkulal Firfir) for a high-protein, complete breakfast feast. Serve on top of a fresh, whole sheet of injera so you can use the extra bread to scoop up the Firfir. Enjoy as a refreshing side dish for a larger Doro Wat (Chicken Stew) dinner.