📝 About This Recipe
Experience the soul of Addis Ababa with Shekla Tibs, a celebratory dish where tender morsels of meat are seared to perfection and served in a traditional clay pot over glowing coals. The clay 'shekla' imparts a distinct smoky aroma while keeping the meat sizzling and succulent throughout the meal. Infused with the complex heat of Berbere and the rich, herbal notes of Niter Kibbeh, this dish is a sensory masterpiece of Ethiopian hospitality.
🥗 Ingredients
The Meat
- 2 pounds Beef ribeye or tenderloin (cut into 1-inch cubes, patted dry)
- 1 tablespoon Lemon juice (to brighten the meat)
The Aromatics and Fat
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with clarified butter if necessary)
- 2 medium Red onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 inch Fresh ginger (grated)
Seasoning and Spice
- 1-2 tablespoons Berbere spice blend (adjust based on heat preference)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 sprigs Rosemary (fresh)
Vegetables and Finishing
- 3-4 pieces Jalapeño or Serrano peppers (deseeded and sliced into strips)
- 2 pieces Roma tomatoes (seeded and chopped into chunks)
- 1/4 cup Tej (Ethiopian Honey Wine) or Dry White Wine (for deglazing)
- 4-6 rounds Injera (for serving)
👨🍳 Instructions
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1
Prepare your meat by trimming excess silver skin and cutting it into uniform 1-inch cubes. Toss with lemon juice and a pinch of salt, then let it sit at room temperature for 15 minutes.
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2
If using a traditional Shekla (clay pot), prepare a small pile of hot coals or charcoal briquettes. If cooking on a stove, preheat a heavy cast-iron skillet over high heat until it begins to shimmer.
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3
Add 2 tablespoons of Niter Kibbeh to the hot pan. Once melted and bubbling, add the meat in a single layer. Do not crowd the pan; work in batches if necessary.
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4
Sear the meat over high heat for 3-5 minutes without stirring too often, allowing a deep brown crust to form on all sides.
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5
Once the meat is browned, add the sliced red onions. Sauté for 4-5 minutes until the onions are softened and slightly caramelized.
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6
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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7
Sprinkle the Berbere spice blend over the mixture. Stir constantly for 1 minute to toast the spices and coat the meat and onions thoroughly.
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8
Deglaze the pan with the Tej or white wine, scraping up the flavorful browned bits (fond) from the bottom of the pan.
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9
Add the remaining Niter Kibbeh, the chopped tomatoes, and the fresh rosemary sprigs. The rosemary is essential for that authentic 'tibs' aroma.
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10
Fold in the sliced jalapeños. Cook for another 2-3 minutes until the peppers are bright green and slightly softened, but still have a bit of crunch.
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11
Season with additional salt and black pepper to taste. Remove the rosemary sprigs if desired, though leaving them in adds to the rustic presentation.
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12
Transfer the sizzling mixture into the Shekla clay pot. Place the pot over the prepared coals to keep it bubbling as it is brought to the table.
💡 Chef's Tips
Always use a high-quality Niter Kibbeh; it is the flavor backbone of the dish and cannot be replaced by plain butter. Ensure the meat is completely dry before searing to achieve a deep crust rather than steaming the meat. If you don't have a clay pot, a preheated cast-iron serving dish is the best alternative for maintaining heat. For a milder version, reduce the Berbere and remove all seeds from the jalapeños. Don't overcook the meat; since it continues to sizzle in the clay pot, aim for medium-rare when taking it off the stove.
🍽️ Serving Suggestions
Serve immediately with plenty of fresh, tangy Injera to scoop up the meat and juices. Pair with a side of Gomen (collard greens) or Ayibe (Ethiopian cottage cheese) to balance the heat. A glass of chilled Tej (honey wine) is the traditional and perfect beverage pairing. Provide extra Awaze (spicy dipping sauce) on the side for those who want an extra kick. End the meal with a traditional Ethiopian coffee ceremony for the full cultural experience.