Timatim salata
Local name : ጥማጥም ሰላጣ
Ethiopian salad of tomato and red onion with jalapeño, built around torn injera that soaks up the juices.
Photo : djprybyl · CC BY 2.0
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 6
- Difficulty
- Easy
Method
- Soak the red onion in cold water for 10 minutes, then drain. This takes the bite off it.
- Cut the tomatoes into 1 cm dice, keeping any juice that runs out.
- Combine the tomatoes, onion and jalapeño in a wide bowl.
- Whisk the olive oil with the lemon juice, salt and pepper.
- Pour the dressing over the vegetables and turn them with your hands.
- Rest for 15 minutes in a cool place so the tomatoes give up their water.
- Fold in the torn injera just before serving and turn once.
Here the injera enters the salad as an ingredient: it drinks the tomato juice and gives the bowl body. Ethiopian kitchens serve timatim during Orthodox fasting days, when animal products are set aside.
