Tender beef cubes quickly sautéed with onion, jalapeño, rosemary and niter kibbeh spiced butter — Ethiopia's most popular restaurant dish, served on injera.
Tibs is one of Ethiopia's most popular and versatile dishes: diced beef (or lamb) quickly sautéed over high heat with onion, jalapeño, tomato, rosemary and Ethiopia's signature spiced clarified butter (niter kibbeh). There are many versions — zigni (spicier), ye'beg tibs (with lamb), gored gored (raw) — but all share the same technique of high-heat sautéeing with niter kibbeh that infuses the meat with extraordinary flavour. Tibs is served on injera (Ethiopian sourdough flatbread) and eaten communally, with each person tearing off pieces of injera to scoop up the meat. It is the gateway dish for many people discovering Ethiopian cuisine — bold, simple and deeply satisfying.
Serves 4
Melt butter with turmeric, cardamom, a cinnamon stick and a few garlic cloves for 15 minutes. Strain — this is niter kibbeh. Or use plain ghee for a simpler version.
Heat niter kibbeh in a wide pan over high heat. Add onions and cook for 5 minutes until golden.
Add beef cubes in a single layer. Sear without stirring for 2 minutes, then toss. Add jalapeño, garlic, rosemary and berbere (if using). Stir-fry over high heat for 4–5 minutes until beef is cooked through.
High heat is essential — tibs should be slightly charred, not stewed. Work in batches if the pan is crowded.
Add diced tomatoes. Toss briefly — the tomatoes should warm through but not fully cook. Season with salt and pepper. Serve immediately on injera.
Niter kibbeh (Ethiopian spiced butter) is worth making — it transforms the dish.
High heat throughout is the most important technique — low heat makes the beef stew rather than sauté.
Serve immediately on injera — tibs is at its best the moment it comes off the heat.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Ye'beg tibs: lamb instead of beef, slightly more aromatic.
Kurt (raw beef tibs): the traditional raw version served with awaze chilli sauce.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 3 days. Reheat in a very hot pan.
Tibs is one of the foundational dishes of Ethiopian cuisine, with references to sautéed meat in Ethiopian cooking predating written records. The use of niter kibbeh (spiced clarified butter) reflects the ancient Ethiopian tradition of flavoured butters that dates back to when butter was a precious commodity used to infuse dishes with complex flavour. Today tibs is Ethiopia's most popular restaurant dish and the first Ethiopian food many international visitors encounter.
Injera is available at Ethiopian and Eritrean restaurants (often sold separately) and some African grocery stores. To make it at home requires a specific teff flour fermentation process. Sourdough flatbread is the best substitute.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (300g / 10.6 oz) · 4 servings total
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