July 12, 2017
Fresh Tomatoes, Salads, Vegetable Salad,
Vegetables, African, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Summer, Weeknight Meals, Refrigerator, Low Cholesterol, No Eggs, Vegetarian, Make it from scratch, Oil, Salad Dressing more
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"There are two versions of this recipe. Timatim firfir includes broken up pieces of injera- that’s why it’s called firfir. The other recipe is the same, but minus the injera- so if you don’t have easy access to an Ethiopian grocery store or don't have homemade Ijera (#recipe26479), just go ahead and make the timatim salad . 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. And yet every time I make this recipe, I find myself standing in front of the open refrigerator late at night, devouring the salad straight from the bowl."
Combine the ingredients for the dressing and pour over the chopped vegetables (and injera, if making the timatim firfir).
Serve chilled. Or just eat it the way it is.
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I was missing this salad with my Ethiopian leftovers, and with plenty of Injera to spare, plus a ripe garden tomato, I was all set to have this yummy tart salad to balance the spicy flavors of the dishes. I was really looking forward to it, but it came out even better than my expectations, and what I have ever received from a restaurant. I used white wine vinegar and really liked the combination of it with the lemon. I left the jalapenos out and thought the amount of berbere was just the right little kick without it being too much against the other spicy food. I so enjoyed this - thank you for posting it.