Tibs is a savoury symphony of Ethiopian flavours, combining the bold spiciness of berbere with the succulent savouriness of sautéed meat and vegetables. It’s a dish that’s as diverse as it is delicious, with each variation offering a new flavour adventure. Whether you’re a fan of spicy food or prefer a more mellow dish, Tibs has something for everyone. Ready to dig in?

What ingredients do you need to make Tibs?

To prepare a true Tibs, you need a foundation of cubed meat (beef, lamb or goat) niter kibbeh (clarified butter), aromatic herbs (rosemary or thyme), pungent garlic, savoury ginger, and the signature spiciness of berbere. Together, these ingredients create a sauce rich with umami, the elusive fifth flavour that defies description. In Ethiopia, no two Tibs are exactly alike, but each one is a unique culinary journey, bursting with taste and tradition.

Recipe

Here’s a Tibs recipe for five people:

• 500g of cubed beef, lamb, or goat
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 tomatoes
• 2 tbsp tomato paste
• 2 tsp berbere spice (you can also use paprika if you can’t find berbere spice)
• 1/4 cup of water
• Salt and pepper to taste
• Oil for cooking
• Chopped rosemary, or green onions for garnish (optional)
• Injera bread for serving.

Preparations

To prepare Tibs, start with your choice of red meat (lamb, beef, or goat) and cook until the meat is browned. Add niter kibbeh (clarified butter) alongside the onions, garlic, salt and pepper sauté until fragrant and brown. Some people add tomatoes at this point however this optional. Then, add the berbere spice and stir until everything is well combined. Let this simmer for a good 5 – 10mins adding a small amount of water to ensure the flavours are infused and the meat is cooked to your liking and the sauce has thickened. Finally, add your green peppers for a nice chilli kick.

Tibs is traditionally served with injera (a type of sourdough flatbread). If you can’t find injera in your city, have it with Lebanese bread or bread. It can also be enjoyed with rice or couscous. For a more traditional Ethiopian meal, try serving Tibs with gomen (collard greens), shiro (chickpea stew), and a glass of tej (honey wine). If you’re not a big drinker, you can enjoy a glass of spiced Ethiopian tea or even a cold glass of water!

Making Injera

Start by combining the teff flour, warm water, and yeast in a bowl. Stir until smooth, then cover the bowl with a clean cloth and leave it to ferment for about a day. When the dough has fermented, it will be bubbly and a bit sour smelling. Next, heat a skillet or griddle until it’s very hot. Then, pour a ladleful of the dough onto the skillet, tilting the pan to spread it out.

You can use the same method to make chicken or vegetable Tibs, just adjust the cooking time for the chicken or vegetables.

Tibs is not your ordinary meat and potatoes – it’s an explosion of taste and texture, a true feast for the senses. The red meat acts as a canvas for the bold flavours of the sauce, soaking up the spices and aromatics until every bite is bursting with savoury, spicy, and earthy notes. It’s a culinary adventure unlike any other.