📝 About This Recipe
Siga Firfir Tibs is a soul-warming cornerstone of Ethiopian cuisine, combining succulent sautéed beef with the iconic, tangy flavors of torn injera soaked in a rich berbere sauce. This dish represents the perfect marriage of 'Tibs' (sautéed meat) and 'Firfir' (shredded flatbread), creating a texture that is simultaneously tender, chewy, and deeply saucy. Infused with aromatic Niter Kibbeh and spicy berbere, it is a communal masterpiece that captures the vibrant heart of an Addis Ababa kitchen.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Sirloin or Ribeye (cut into 1-inch cubes)
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if necessary)
- 2 tablespoons Vegetable Oil (for initial searing)
The Aromatics and Sauce
- 2 large Red Onions (finely minced)
- 2 tablespoons Garlic (minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 2 medium Roma Tomatoes (finely chopped)
- 1 tablespoon Tomato Paste
- 1.5 cups Beef Broth or Water (warm)
The Firfir and Finish
- 4-5 pieces Injera (torn into bite-sized 1-2 inch scraps)
- 2-3 pieces Green Chilies (Jalapeño or Serrano) (deseeded and sliced lengthwise)
- 1 sprig Fresh Rosemary (leaves only)
- to taste Salt
👨🍳 Instructions
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1
Begin by preparing the base. In a large, heavy-bottomed pot or Dutch oven, add the minced red onions over medium heat without oil. Stir constantly for 5-7 minutes until the moisture evaporates and they begin to soften and turn translucent.
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2
Add the vegetable oil and 1 tablespoon of the Niter Kibbeh to the onions. Sauté for another 5 minutes until the onions are golden brown and aromatic.
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3
Stir in the garlic and ginger paste. Cook for 2 minutes, being careful not to burn the garlic, until the raw scent disappears.
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4
Add the berbere spice blend and the tomato paste. Stir vigorously to combine with the fats, creating a deep red, fragrant base known as 'kulet'. If it sticks, add a splash of water.
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5
Incorporate the chopped Roma tomatoes. Cover and cook for 8-10 minutes on medium-low heat until the tomatoes break down into a thick, concentrated jam-like sauce.
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6
While the sauce simmers, sear the beef in a separate hot skillet with a touch of oil just until browned on the outside (about 3-4 minutes). This ensures the meat stays juicy.
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7
Transfer the seared beef and any accumulated juices into the main pot with the sauce. Stir to coat the meat thoroughly.
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8
Pour in the beef broth or water. Bring to a gentle simmer, cover, and let the meat cook in the sauce for 15 minutes until tender.
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9
Add the remaining Niter Kibbeh, the sliced green chilies, and the rosemary. Season with salt to taste. The sauce should be flavorful and slightly thin at this stage to allow for absorption.
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10
Gently fold in the torn pieces of injera. Stir carefully so the injera pieces are fully submerged and begin to soak up the spicy sauce. Cook for only 2-3 minutes; you want the injera to be moist and soft, but not completely disintegrated.
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11
Remove from heat immediately once the sauce has been absorbed into the injera. Let it sit covered for 2 minutes to allow the flavors to harmonize.
💡 Chef's Tips
Dry-sautéing the onions first is an authentic Ethiopian technique that develops a deep, sweet foundation without the onions becoming greasy. If you cannot find authentic Niter Kibbeh, make a quick version by melting butter with a pinch of cumin, cardamom, and fenugreek. Don't over-mix once the injera is added; use a folding motion to keep the pieces intact for the best texture. Adjust the berbere quantity carefully; different brands vary significantly in heat levels. Use day-old injera if possible, as it is slightly drier and absorbs the sauce better without becoming mushy.
🍽️ Serving Suggestions
Serve on a large platter lined with a fresh, whole piece of injera to catch any extra juices. Pair with a side of 'Ayib' (Ethiopian fresh cheese) or Greek yogurt to cool down the spice of the berbere. Serve with a crisp side salad of tomatoes, onions, and lime juice (Timatim Salata) for a refreshing contrast. Enjoy with a glass of Tej (Ethiopian honey wine) or a cold lager to balance the heat. Traditionally eaten with your hands, using extra pieces of injera as your utensil.