📝 About This Recipe
Tibs Firfir is a magnificent marriage of two Ethiopian staples: succulent sautéed meat (Tibs) and tangy, sauce-soaked sourdough flatbread (Firfir). This dish represents the heart of Ethiopian hospitality, featuring tender cubes of beef or lamb simmered in a robust Berbere-spiced sauce before being tossed with hand-torn pieces of Injera. It is a rich, aromatic, and deeply satisfying meal that captures the complex layers of spice and texture unique to East African highland cuisine.
🥗 Ingredients
The Meat (Tibs)
- 1.5 pounds Beef Top Sirloin or Lamb Leg (cut into 1/2 inch cubes, patted dry)
- 2 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee)
- 1 tablespoon Vegetable Oil (high smoke point)
The Sauce (Kulet)
- 2 large Red Onions (very finely minced)
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 5 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 2 medium Roma Tomatoes (finely chopped or pureed)
- 1.5 cups Beef Broth or Water (added gradually)
The Firfir Base and Garnish
- 4-5 large rounds Injera (torn into bite-sized 1-inch pieces)
- 2 pieces Jalapeño or Serrano Peppers (deseeded and sliced into strips)
- 1 sprig Fresh Rosemary (leaves only)
- to taste Salt
👨🍳 Instructions
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1
Begin by preparing the base of the sauce. In a large, heavy-bottomed pot or Dutch oven over medium heat, add the minced onions. Cook them dry (without oil) for 5-7 minutes, stirring constantly, until they soften and release their moisture.
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2
Once the onions are translucent and slightly golden, add the vegetable oil and 1 tablespoon of the Niter Kibbeh. Sauté for another 5 minutes until fragrant.
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3
Stir in the Berbere spice blend. If the mixture looks too dry, add a splash of water. Cook the spices with the onions for 3-5 minutes on low heat to toast the spices and remove the raw edge.
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4
Add the garlic and ginger paste. Stir for 2 minutes until the aroma fills the kitchen.
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5
Incorporate the chopped tomatoes. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down completely and the oil begins to separate from the sauce.
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6
Pour in the beef broth or water. Bring to a gentle simmer, cover, and let the sauce (Kulet) thicken for about 10-15 minutes.
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7
While the sauce simmers, heat a separate large skillet over high heat. Add the remaining tablespoon of Niter Kibbeh and the rosemary leaves.
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8
Add the meat cubes to the skillet in a single layer. Sear the meat quickly for 4-6 minutes until browned on the outside but still juicy. Season lightly with salt.
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9
Transfer the seared meat and any pan juices into the pot with the simmering sauce. Stir to combine and cook together for 5 minutes.
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10
Taste the sauce and adjust the salt. Stir in the sliced jalapeños for a fresh kick of heat.
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11
Now for the 'Firfir' step: Add the torn pieces of Injera to the pot. Gently fold the Injera into the meat and sauce until every piece is thoroughly coated and has absorbed the liquid. The Injera should be moist but not mushy.
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12
Remove from heat immediately. Let it sit covered for 2 minutes to allow the flavors to meld perfectly before serving.
💡 Chef's Tips
Use 'day-old' Injera if possible, as it is slightly drier and absorbs the sauce better without falling apart. Don't rush the onions; the deep flavor of Ethiopian stews comes from slowly caramelizing the onions before adding fat. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of cumin, cardamom, and turmeric. Adjust the Berbere quantity carefully; brands vary significantly in heat levels. For the best texture, ensure the meat is seared at a very high temperature to lock in juices before it joins the sauce.
🍽️ Serving Suggestions
Serve on top of a fresh, whole round of Injera to act as your edible plate. Pair with a side of Ayib (Ethiopian fresh cheese) or Greek yogurt to cool down the spice. Accompany with a crisp Gomen (collard greens) or a simple tomato and onion salad (Timatim Salata). Enjoy with a glass of Tej (Ethiopian honey wine) or a cold, light lager. Traditionally eaten with your hands—use pieces of extra Injera to scoop up the Tibs Firfir.