Ethiopian Fata

Summary

Ingredients

• 4 large onion (s)
• 4 large tomato (s)
• 3 rolls (wheat rolls)
• 200 g tortellini
• 0.5 ½ cucumber (s)
• 1 bowl rocket or lettuce heart
• 500 ml tomatoes, happened
• 1 lemon (s), juice it, with pulp
• 5 tablespoon vegetable oil
• 4 tablespoon olive oil
• 4 garlic clove (s)
• 2 cm ginger
• 100 g peanut butter
• 4 tablespoon paprika powder, noble sweet
• salt

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Instructions

1. Dice the onions. Sweat three of them in vegetable oil.
2. Dice the tomatoes, peel and dice the cucumber, cut the lettuce and mix with the rest of the onions in a bowl. Mix the olive oil, lemon juice and salt with the salad.
3. Chop the cloves of garlic and ginger and add to the sweated onions with the tomatoes, the sweet paprika powder and salt. Dilute with a cup of water and bring to the boil briefly.
4. Cook the tortellini according to the instructions on the packet and then drain. Pluck the rolls into pieces, add to the salad with the tortellini and mix.
5. Dissolve the peanut butter in a cup of hot water and add to the salad. Mix and then add the tomato and onion sauce to the salad. Mix well, done.
6. Fata is considered a typical Ethiopian breakfast, but of course it can also be eaten at lunchtime or in the evening.

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