Tuesday, August 06, 2013

Timatim Fitfit (my take on Injera Salad)


The Boyfriend said this was one of the best things he's ever eaten.  You have to understand, this man does NOT say something like this lightly.  I did add a couple drizzles of olive oil, sriracha, and some feta cheese to his salad, so keep that in mind if you make this.

I'm a huge fan of bread salads.  In fact, when I was the Chef at Old Vines Wine Bar, my Panzanella Salad got the attention of the local paper and they came and did a story about it.. here is a quote from the article.

"Early in August, I got an e-mail from someone I've interviewed once or twice over the years on other topics. Richard West, who has a home in Cape Elizabeth, once taught at the University of Southern Maine and is now chair of the department of communication studies at Emerson College in Boston.
In his e-mail, West raved about a new wine bar in Kennebunk where he was served a panzanella that took his taste buds back to a Tuscan salad he had last October, in Montecatini Terme, Italy.
''Certain foods kind of elicit certain memories,'' West said during a follow-up phone conversation. ''Eating this salad, I said it's almost like we're back in Italy at this point. I know it sounds so cliche, but the food just transported me for that moment because it was so authentic.''
But, I digress.  This salad reminded me of the salad I used to make there, even though the flavors were totally different and I used leftover Injera and Chickpea Flatbread instead of bread. 

I also Dry Fried the tofu. I am posting a tutorial, but wanted to hit a several points:
  • Cast iron is best; you want to get your pan really hot and non-stick pans should not be heated this high. Do not do this in a stainless steel pan.
  • Patience is your friend. Wait for the tofu to start to pull away from the pan. You can't force this process. 
  • The second side will cook much faster
  • Make sure to rotate your pan so you don't get hot spots. 

I tossed my tofu with a tiny bit of soy sauce for this recipe. I also used some chickpea flatbread because I had it on hand. I also played around with herbs and used what I had on hand. Since I am counting calories, I didn't add any extra oil or cheese to my dish. 

Timatim Fitfit

  • 2 10 inch leftover injera (I used one chickpea flatbread)
  • 1 tbsp ghee or coconut oil (my ghee had some of my Ethiopian Spices mixed into it)
  • 1 cucumber, sliced
  • 10 radishes, sliced
  • 1/4 cup pickled turnip (optional; I used leftover olive brine to pickle mine)
  • 1 cup chopped cabbage 
  • 1/2 cup sliced red onions
  • 1/2 cup fresh parsley
  • 2 tbsp fresh mint
  • 7 oz dry friend tofu 
  • 1/4 cup olive brine
  • lots of freshly ground black pepper
  • *optional: sriracha, olive oil, feta cheese
Method:
  1. Heat a skillet over medium heat, add the ghee or coconut oil and toast the injera
  2. In a mixing bowl, add the rest of the ingredients. 
  3. Just before serving, mix the two together. 
  4. ENJOY!
This is a total clean out the fridge meal, so please feel free to use whatever veggies you have on hand! 


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