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Tibs is a dish of sautéed meat with vegetables, flavored with berbere spice. Very versatile, it comes in many variations depending on the type of meat used, it’s cooking, and the vegetables that accompany it.
What is Tibs?
Tibs is a meat dish that is sliced into small cubes and sautéed in a skillet with niter kibbeh (clarified butter), vegetables, herbs, garlic, ginger, and berbere spice to make a flavorful sauce.
In Ethiopia, there are many versions. The most commonly used vegetables and herbs are onions, tomatoes, and green peppers. The most popular meats are beef, lamb, venison, and mutton.
Origin Of Tibs
Tibs (ጥብስ), written as tebs, t’ibs, or tibbs, is a culinary specialty from Ethiopia. While its exact origins remain unknown, it likely had its roots in the Aksumite Empire, like many other traditional Ethiopian dishes.
This monarchical state stretched over northern Ethiopia and part of Djibouti and Eritrea from the 4th century BC until the 5th century AD.
Tibs Recipe
This dish is super easy to make, but you do need a few unusual ingredients and spices, and you need to have everything set to go before you start cooking because it comes together very fast.
Traditionally, this dish should be eaten with your hands, using injera as a “utensil” to scoop bites of food. But if injera is not easy or convenient to make or find, substitute rice.
Berbere is a fairly hot blend of spices, characteristic of Ethiopian and Eritrean cuisine. In Ethiopia, its composition and the proportions of ingredients can vary a lot from place to place and there is no “official” recipe.
Berebere can be easily found online and is an essential flavor to the dish. It adds a good amount of heat as well.
There are also vegetarian versions, which may come as a surprise since meat is the central ingredient in this recipe.
In reality, these meatless versions are also called tibs about the similar cooking method, as well as the use of the same spices and condiments:
- Inkolala tibs, literally “fried eggs,” refers to a dish of scrambled eggs served for breakfast with peppers, tomatoes and onions.
- Inguday tibs, a variation with pan-sautéed mushrooms.
Be sure to recreate this incredible delicacy, this meal should come together in less than 30 minutes.
Be sure the get the pan nice and hot before adding the beef. That way, you will get a nice brown sear on the meat. Enjoy!
Beef Tibs Recipe – Ethiopian Stir Fry
Ingredients
- 1 pound cubed flat-iron steak
- ¼ cup red onion, sliced
- 1 roma tomato, cut in wedges
- 3 tablespoons olive oil (or preferred alternative)
- 1 teaspoon salt
- 1 tablespoon berbere
- 2 teaspoon garlic, minced
- 1 teaspoon ground black cardamom or black pepper to taste
Instructions
- 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.
- 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.
- 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.
