Tibs
Tibs is a versatile and beloved dish in Ethiopian cuisine, prepared by quickly sautéing meat — usually beef, but also lamb or goat — over high heat, in a style reminiscent of saltimbocca or stir-fry, but with the unique aromatic signature of Ethiopian clarified butter (niter kibbeh) and rosemary. The name "tibs" comes from the verb meaning "to fry" or "to roast" in Amharic. Unlike slow-cooked stews like wat, tibs cooks quickly over high heat, which is why it's considered a celebratory or special-occasion dish, often served at restaurants or events where guests prefer the meat still tender and the vegetables crisp. Regional variants exist, such as "clay pot tibs" (sega tibs), served straight from the hot cooking vessel for a dramatic effect at the table.
Cubed beef
Beef cut into cubes, quickly sautéed over high heat to stay tender.
Fresh rosemary
Rosemary flavors the clarified butter, giving the dish a distinct herbal note.
Green chilies
Jalapeño or Ethiopian green chilies bring a fresh spicy kick.
Onion and tomato
Onion and tomato sautéed briefly, keeping their crisp texture.
Ingredients 4 servings
- 600g beef tenderloin, cut into cubes
- 3 tbsp clarified butter (niter kibbeh)
- 1 onion, sliced
- 2 tomatoes, sliced
- 2 green chilies, sliced
- 3 garlic cloves, minced
- 1 sprig fresh rosemary
- 1 tsp berbere (optional, for heat)
- Salt and pepper to taste
- Injera, for serving
How to make it
- 1HEAT THE PAN: Heat a large skillet or wok over high heat, then melt the clarified butter.
- 2SAUTÉ THE MEAT: Add the beef cubes and sauté 3-4 minutes, stirring often, until browned on all sides.
- 3ADD AROMATICS: Add garlic and rosemary, cooking 1 minute until fragrant.
- 4ADD ONION: Add the sliced onion and sauté 2-3 minutes, until slightly softened but still crisp.
- 5ADD VEGETABLES: Add the tomatoes and chilies, sautéing 2-3 more minutes over high heat.
- 6SEASON: Sprinkle in berbere (if using), salt and pepper, mixing well.
- 7FINISH: Taste and adjust seasoning; the meat should stay tender and the vegetables crisp.
- 8SERVE: Serve hot, straight from the pan, alongside injera.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
