Tibs
“Ethiopian sauteed cubes of meat with onions, jalapenos, and herbs in spiced butter, served sizzling on a platter.”
Onion
Garlic
Ginger
Ghee
Rosemary
TomatoWhere it comes from
Tibs is a vibrant Ethiopian dish that encapsulates the country’s rich culinary heritage centered around communal meals. Originating from the highlands, this sautéed meat dish is often cooked with herbs and spices, making it a staple for festive celebrations. The communal aspect of sharing Tibs reflects Ethiopian culture's emphasis on togetherness and hospitality.
On the Palate
How it's made
5 steps · Show ↓22 min active
How it's made
5 steps · Show ↓- 15 min
Heat a large skillet over high heat until hot. Add ghee and let it melt until shimmering. Add beef cubes in a single layer, searing them until browned on all sides, about 5 minutes.
Watch outEnsure the skillet is hot before adding the beef to achieve a good sear and prevent steaming.
- 24 min
Reduce heat to medium and add sliced onions, garlic, and ginger to the pan. Stir frequently, cooking until the onions are soft and the mixture is fragrant, about 4 minutes.
- 36 min
Add chopped tomatoes and rosemary, stirring to combine. Cook until the tomatoes break down and the sauce thickens, about 6 minutes.
- 45 min
Season with black pepper and additional spices as desired. Let the tibs simmer gently for another 5 minutes to meld the flavors.
- 52 min
Serve the tibs hot, alongside injera, allowing the bread to soak up the rich sauce.
