Timatim - salad from Ethiopia and Eritrea

This salad can be eaten alone, with some bread, or as an accompaniment to a stew, but the most common is to serve it with injera, which is a pancake made from teff flour.


3-4 large diced tomatoes

1/2 red onion finely chopped

1 jalapeño without seeds, finely chopped

1/2 red pepper, diced

1/2 green pepper, diced


1/4 cup rapeseed oil

3 tablespoons red wine vinegar

The juice of 1 lemon

2 cloves garlic finely chopped

2 teaspoons berber spice


Mix all the ingredients for the salad together in a bowl. Mix the dressing in another bowl and stir well. Pour the dressing over the salad and set cold until used.

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