Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)
Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)
In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief.Matt Taylor-Gross

In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. This recipe is excerpted from Cheryl Rule's cookbook, Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food (Houghton Mifflin, 2015).

Featured in: Behind the Recipe: Eritrean Fata by Cheryl Rule

Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)
In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew.
Yield: serves 2
Time: 20 minutes

Ingredients

  • 1 small red onion, minced
  • 4 cloves garlic, minced
  • 14 cup olive oil
  • 5 plum tomatoes, cored, 4 minced, 1 diced
  • 2 tsp. tomato paste
  • 12 tsp. hot Hungarian paprika
  • 14 tsp. cayenne
  • 14 tsp. ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz. crusty rolls, torn into 1 1/2" pieces
  • 1 jalapeño, diced
  • Full-fat Greek yogurt, for serving

Instructions

  1. Heat oil in a 4-qt. saucepan over medium-high. Add half the onion and the garlic; cook until soft, 4-5 minutes. Add minced tomatoes, paprika, cayenne, allspice, salt, pepper, and 23 cup water; cook, uncovered, until tomatoes break down, 12 minutes.
  2. To serve, divide bread between 2 bowls; top with sauce and garnish with remaining onion and tomato, plus the jalapeño and yogurt.