Ethiopian Fata

Ingredients for 5 servings:

• 4 large onions
• 4 large tomatoes
• 3 rolls (wheat rolls)
• 200g tortellini
• ½ cucumber(s)
• 1 bowl of arugula or 1 lettuce heart
• 500 ml tomatoes, pureed
• 1 lemon(s), juice, with pulp
• 5 tbsp vegetable oil
• 4 tbsp olive oil
• 4 garlic cloves
• 2 cm ginger
• 100 g peanut butter
• 4 tbsp paprika powder, sweet
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Dice the onions. Sauté three of them in vegetable oil. Dice the tomatoes, peel and dice the cucumber, chop the lettuce, and toss it with the rest of the onions in a bowl. Mix the olive oil, lemon juice, and salt with the lettuce. Chop the garlic cloves and ginger and add them to the sautéed onions along with the passata, sweet paprika, and salt. Dilute with a cup of water and bring to a boil briefly. Cook the tortellini according to the package instructions, then drain. Tear the bread rolls into pieces and add them to the salad with the tortellini, tossing. Dissolve the peanut butter in a cup of hot water and add to the salad. Mix well, then add the tomato and onion sauce to the salad. Mix thoroughly, and you’re done. Fata is considered a typical Ethiopian breakfast, but can of course also be eaten for lunch or dinner.