Tibs - Ethiopian Stir-Fried Beef
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Tibs is one of Ethiopia's most popular and widely eaten dishes, a quick stir-fry of beef (or lamb) with onions, tomatoes, rosemary, and jalap peppers cooked in niter kibbeh until the meat is caramelised at the edges and the vegetables are softened and aromatic. It appears on every Ethiopian restaurant menu worldwide and is eaten at home as an everyday meal and at celebrations alike. The dish is deceptively simple in preparation but deeply satisfying in flavour. The niter kibbeh carries its complex spice profile into the meat as it sears, and the fresh rosemary adds an aromatic brightness that is characteristic of Ethiopian cooking. Tibs can be served wet (with more sauce) or dry (seared until the moisture is reduced), and the preference varies by region and individual taste.
Note de Patrimoine AFN
Tibs belongs to the ancient tradition of seared meat preparation in Ethiopian highland cooking, where cattle and sheep have been central to the diet and economy for millennia. The word tibs simply means fried or sauteed meat in Amharic, and the dish in its various forms appears across all Ethiopian ethnic groups. It is one of the most universally eaten preparations in Ethiopian food culture.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Start with the sauce by adding the tomatoes and onions to a pan and cook on medium heat for 3 to 4 minutes, until soft. Then add 2 tablespoons of oil and the berbere. Turn the heat to low and simmer for about 5 minutes.
- 2
Next, add the garlic and simmer for 2 more minutes. The last step for the sauce is to add ½ teaspoon of salt and the black cardamom or black pepper. In a separate pan, heat 1 tablespoon of oil on medium-high heat, then add the meat.
- 3
Sprinkle the meat with ½ teaspoon of salt and cook for 2 to 3 minutes, stirring occasionally. Move the meat to the pan with the berbere sauce. Cook until done, about 8-10 minutes.
Notes de l’Africook
- To get the best flavor, use the freshest meat you can get. Try to find a local butcher, ranch, or farm that sells high-quality, locally raised beef. It makes a difference. When I am making stews, I don’t mind getting stew beef from the grocery store. The meat cooks in spices for a long time and takes on the flavor of the sauce. Because tibs is a quick-cooking stir fry, better quality meat will make your dish taste better. If you are using any other meat cut than the flank steak, make sure it is tender meat.
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