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
- 1 small red onion, minced
- 4 cloves garlic, minced
- 1⁄4 cup olive oil
- 5 plum tomatoes, cored, 4 minced, 1 diced
- 2 tsp. tomato paste
- 1⁄2 tsp. hot Hungarian paprika
- 1⁄4 tsp. cayenne
- 1⁄4 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
- 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 2⁄3 cup water; cook, uncovered, until tomatoes break down, 12 minutes.
- To serve, divide bread between 2 bowls; top with sauce and garnish with remaining onion and tomato, plus the jalapeño and yogurt.