Timatim Salad, Timatim Firfir (Ethiopian Salad with or without Injera)

Prep Time
Cook Time
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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."

Original recipe yields 5 servings


  • Serving Size: 1 (286.5 g)
  • Calories 185.4
  • Total Fat - 14.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 11.5 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7.7 g
  • Protein - 2.6 g
  • Calcium - 39.5 mg
  • Iron - 1 mg
  • Vitamin C - 89 mg
  • Thiamin - 0.1 mg

Step 1

Combine the ingredients for the dressing and pour over the chopped vegetables (and injera, if making the timatim firfir).

Step 2

Serve chilled. Or just eat it the way it is.

Tips & Variations

No special items needed.



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.

review by:
(1 Sep 2017)