Tibs

ETHIOPIA FOOD

Tibs Recipe

Tibs is a popular dish in Eritrean and Ethiopian cuisine, featuring sautéed meat seasoned with aromatic spices and vegetables. This versatile dish can be made with beef, lamb, or goat, and is known for its rich, savory flavors. Tibs can be prepared in various styles, from mild to spicy, and is often served with injera (a sourdough flatbread), rice, or bread. It’s a favorite for both everyday meals and special occasions, offering a delicious and satisfying experience.

TIBS RECIPES

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Nutrition Facts

Per Serving: 203 calories; fat 0.1g; sodium 11.4mg; carbohydrates 28.5g; protein 0.2g

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Descriptions

Instructions:

Step 1

Cut the meat into small bite-sized pieces and set aside.
Slice the onion and bell pepper, mince the garlic, and chop the tomato.

Step 2

In a large skillet or pan, heat the vegetable oil or niter kibbeh over medium-high heat.
Add the meat pieces and sauté until browned on all sides. This should take about 5-7 minutes. Remove the meat from the pan and set aside.

Step 3

In the same pan, add a bit more oil or niter kibbeh if needed.
Add the sliced onions and sauté until they become soft and slightly caramelized, about 5-7 minutes.
Add the minced garlic and cook for an additional 2 minutes.

Step 4

Stir in the berbere, ground paprika, and ground cumin, cooking for about 1-2 minutes until the spices are fragrant.
Add the chopped tomatoes and cook until they begin to soften and release their juices, about 3-4 minutes.
If using, add the sliced bell pepper and fresh green chilies, and cook for another 3-4 minutes.

Step 5

Return the browned meat to the pan and mix well with the vegetables and spices.
Cook for an additional 5-10 minutes, stirring occasionally, until the meat is fully cooked and the flavors are well combined.
Season with salt to taste.

Step 6

Garnish with a sprig of fresh rosemary or a sprinkle of ground rosemary if desired.
Serve Tibs hot, accompanied by injera, rice, or bread. It can also be enjoyed with a side of salad or other traditional accompaniments.

Ingredients

1 lb (450 g) beef, lamb, or goat, cut into small bite-sized pieces
1 large onion, sliced 3 cloves garlic, minced
1-2 tablespoons vegetable oil or niter kibbeh (spiced clarified butter) 1-2 tablespoons berbere (Eritrean/Ethiopian spice blend)
1/2 cup vegetable oil or niter kibbeh (spiced clarified butter)
2-3 tablespoons berbere (Eritrean/Ethiopian spice blend)
1 teaspoon ground paprika (optional) 1 teaspoon ground cumin 1-2 fresh green chilies, sliced (optional)
Salt to taste Fresh rosemary sprig or ground rosemary (optional, for garnish)

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