Eritrean Fitfit Tomato Yogurt Salad

Ingredients

• 3 cups torn injera or other flatbread, in bite-size pieces
• 1 cup plain yogurt
• 2 ripe tomatoes, diced
• 1 tbsp neutral oil or clarified butter
• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 1 tsp berbere, plus more to taste
• 1 tbsp lemon juice, plus wedges to serve
• 1/2 green chili, thinly sliced
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Tear the injera or flatbread into rough bite-size pieces and spread them out on a plate while you cook. Bread that has dried a little soaks up the dressing without turning to paste.
2. Heat the oil in a small skillet over medium heat. Cook the onion with a pinch of salt for 4 to 5 minutes until soft, then stir in the garlic and berbere for 30 seconds, just until the spice smells toasted rather than raw.
3. Add the tomatoes and cook for 3 to 4 minutes, pressing them with the back of a spoon until they break down into a loose, jammy sauce. Season with the salt and take the pan off the heat.
4. Let the tomato mixture cool for 5 minutes. Fitfit is served warm rather than hot, and a boiling sauce poured onto yogurt will split it.
5. Stir the lemon juice into the yogurt in a large bowl, then fold in the cooled tomato mixture, stopping while it is still streaky rather than uniformly pink.
6. Add the torn bread and fold gently two or three times only, until the pieces are coated but still hold their shape.
7. Serve immediately with the sliced chili, cilantro, and lemon wedges. Fitfit does not keep; the bread softens to mush within about ten minutes.

Allergen note: Contains dairy and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.