Zilzil tibs (strip-cut tibs) is a restaurant specialty. The lamb is cut into thin strips (zilzil means 'strips') and cooked in a clay dish over charcoal at the table. The theatrical presentation — sizzling, smoking, aromatic — is part of the appeal.
Sizzling lamb strips with charred onion and tomato, rosemary sprigs, and a generous amount of spiced butter. The lamb is crispy at the edges, tender in the center. Each bite is savory, smoky, and rich.
The clay dish retains heat extremely well (terracotta is a poor conductor, so heat builds up rather than dissipating). This allows the lamb to sear at the edges while staying juicy inside. The charcoal imparts a smoky flavor that gas or electric cooking cannot replicate.
Variations
Some add awaze or berbere; the doneness varies (rare to well-done); served with injera.
On the Palate
Where Zilzil sits in the Ethiopian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 30 min active + 15 min waiting
- 15 min
Cut lamb into thin strips.
- 25 min
Heat a clay dish over charcoal until very hot.
Watch outGet the clay dish screaming hot before anything goes in — that stored heat is what sears the lamb's edges instead of stewing it grey.
- 33 min
Add niter kibbeh, onion, and tomato; sizzle.
- 48 min
Add lamb strips; cook over high heat 5 min, stirring.
Watch outToss the lamb strips over high heat just until the edges catch color but the centers stay pink and juicy — thin strips go from tender to leathery fast.
- 52 min
Add garlic, rosemary, salt.
- 61 min
Serve sizzling in the clay dish with injera.
