Ethiopia | Main dish

Tibs

Name: Tibs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 plates
Cuisine: Ethiopia, East Africa
Ingredients: 700 g beef sirloin or lamb, cut into bite-size cubes; 3 tbsp niter kibbeh; 1 large red onion, sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 whole jalapeno or green chile, sliced; 1 medium tomato, diced; 1½ tbsp berbere spice, use less for mild tibs; 1 tbsp awaze paste; 1 sprig fresh rosemary; salt and black pepper, to taste

Ethiopian-style sauteed beef with onion, garlic, rosemary, berbere, niter kibbeh, and optional awaze for heat.

Country

Ethiopia

Region

East Africa

Time

45 min

Serves

Level

medium

Start cooking Explore Ethiopia recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 4 plates

Main dish

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Ethiopia

4 steps 20 min prep 25 min cook (check method) 45 min total medium

Season the meat

Pat the meat dry and season with salt, pepper, and half the berbere.

Kitchen noteDry meat browns faster and stays juicier.

season 10:00

Sear hot

Heat half the niter kibbeh in a wide pan. Sear the meat in batches until browned outside but not fully cooked through.

sear 08:00

Cook the aromatics

Add remaining niter kibbeh, onion, garlic, ginger, chile, rosemary, and tomato if using. Cook until the onion softens.

soften 07:00

Finish the tibs

Return the meat to the pan with remaining berbere and optional awaze. Toss over high heat until glossy and just cooked.

Kitchen noteServe immediately so the meat stays tender.

finish 05:00

Some tibs are mild and buttery, some are spicy with berbere or awaze, and some are served sizzling with peppers and onions.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for a fast celebratory supper, injera platter, or special lunch.. Plan on a medium cook. Allow about 45 minutes total.

What to serve alongside it

Injera, awaze, salad, shiro, or mild vegetable sides.

Regional lane

Celebration meat table. Rich meat dishes where butter, chile, beef, chicken, and spice carry the occasion.

Chef watch-outs

Rushing the rest or fermentation period.
Rushing the base before the raw edge has cooked out.
Adding all seasoning early and forgetting to adjust at the end.

How you know it is ready

The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.

Pantry lane

teff, berbere, mitmita, niter kibbeh, split peas

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Tibs recipe from Ethiopia — Tibs finished dish

Chef board

Build the table around Tibs

Injera, awaze, salad, shiro, or mild vegetable sides.

Best route from here

Celebration meat table

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