Timatim Salad Recipe
There are two versions of this recipe. One with broken up pieces of Injera, and the other, without the Injera. Berbere and jalapeño peppers are key ingredients, so no matter how much you use, the salad will have at least a little bit of a kick to it. But the salad is very flexible and you can alter the proportions to suit your own tastes.
Learn how to make an authentic Ethiopian dish by using our Timatim Salad Recipe.
MEASUREMENTS AND INGREDIENTS
- 1/4 c. canola oil
- 3 tbsp. vinegar or wine (I’ve used white vinegar, red wine vinegar, white wine, really old leftover white wine…the recipe is forgiving. Use what you have!)
- Juice of one lemon (about 2-3 tbsp. bottled juice)
- 1-2 cloves garlic, minced
- 2 tsp. berbere (I use more, but we like it very hot)
- 3-4 large tomatoes (or any other kind of tomatoes you have)
- 1/2- 1 onion, finely chopped
- 1-2 jalapeño peppers, chopped and if desired, de-seeded for less heat
- 2 pieces injera, torn into bite-size pieces
Combine the ingredients for the dressing and pour over the chopped vegetables (and injera, if you wish). Serve chilled. Or just eat it the way it is and don’t tell anyone you made it so you don’t have to share.
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