Timatim is a delightful little tomato side salad often served on top of Injera in Ethiopian and Eritrean cuisine. Timatim is a welcome bite after the very spicy wat dishes. This is often times made with the injera bread ripped up and added to the tomato salad and served for leftovers. It is called firfir when served like that.
Timatim is a tomato, onion and pepper salad, it is the acid in tomato that cools the palate after enjoying the wats with the spicy berbere seasoning.
Did you know that in Ethiopia they have a different clock? The day begins at sunrise which is 1 o’clock and sunset is at 12. There is then a 12 hour night. If you would like to learn more about this intriguing country be sure to check out “Our Journey to Ethiopia and Eritrea”. You will also find more authentic and delicious recipes to go with this lovely timatim.
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Timatim (Tomato Salad)
- for the salad
- 3-4 large tomatoes diced
- 1/2 red onion finely diced
- 1-2 jalapeno peppers de-seeded and chopped finely
- (Injera bread to serve on top of or rip up two pieces and include in the salad if making firfir.
- For the dressing:
- 1/4 cup canola oil
- 3 tablespoons white or red wine vinegar
- Juice of 1 lemon
- 1 or two garlic cloves minced
- 2 teaspoons berbere seasoning.
- Mix all the ingredients for the salad together in a bowl. In another bowl combine the dressing ingredients and whisk together. Pour over the salad veggies and refrigerate.
- Serve chilled over injera.