📝 About This Recipe
Tere Siga, which literally translates to 'raw meat,' is the ultimate celebratory delicacy in Ethiopian cuisine, traditionally reserved for weddings and religious feasts. This dish features high-quality, velvet-textured cubes of raw beef served alongside a fiery, pungent mustard dip known as Senafich and the iconic Berbere spice blend. It is a communal experience that honors the purity of the ingredients and the deep-rooted cultural heritage of the Ethiopian highlands.
🥗 Ingredients
The Beef
- 2 pounds Beef Tenderloin or Top Round (Must be ultra-fresh, butcher-grade, and free of silver skin)
- 1/2 teaspoon Kosher Salt (to sprinkle lightly before serving)
Senafich (Mustard Dip)
- 1/2 cup Yellow Mustard Powder (High quality for maximum pungency)
- 1/4 cup Cold Water (Adjust for desired consistency)
- 1 tablespoon Niter Kibbeh (Spiced Clarified Butter) (Melted)
- 2 cloves Garlic (Finely minced into a paste)
- 1/2 teaspoon Ginger (Freshly grated)
- 1 tablespoon Lemon Juice (Freshly squeezed)
Accompaniments
- 1/4 cup Berbere Spice Blend (Authentic Ethiopian chili blend)
- 2 tablespoons Mitmita Spice Blend (Extra hot bird's eye chili blend)
- 4-6 pieces Injera (Ethiopian sourdough flatbread)
- 1/4 cup Awaze Sauce (A paste made of Berbere, water, and Tej)
👨🍳 Instructions
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1
Begin by selecting the freshest beef possible; visit a trusted butcher and specify that the meat is for raw consumption (Lebleb or Tere Siga style).
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2
Place the beef in the freezer for 15-20 minutes. This does not freeze the meat but firms it up, making it much easier to slice into clean, uniform cubes.
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3
While the meat chills, prepare the Senafich. In a small ceramic bowl, combine the mustard powder with cold water, stirring until a smooth, thick paste forms.
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4
Incorporate the minced garlic paste, grated ginger, and lemon juice into the mustard mixture. Whisk vigorously to release the mustard's natural heat.
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5
Slowly drizzle in the melted Niter Kibbeh (spiced butter) while stirring. This adds a silky mouthfeel and a complex herbal aroma to the dip.
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6
Cover the Senafich and let it sit at room temperature for at least 15 minutes to allow the flavors to bloom and the heat to intensify.
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7
Remove the beef from the freezer. Using a very sharp carving knife, trim away any excess fat or connective tissue until only the lean, red muscle remains.
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8
Slice the beef into large bite-sized chunks, roughly 1 to 1.5 inches square. In traditional settings, the meat is often served as a large slab and cut at the table, but cubing it beforehand is more practical for home serving.
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9
Arrange the beef chunks on a chilled platter. Lightly dust with a pinch of kosher salt just before serving to enhance the natural sweetness of the meat.
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10
Prepare small individual dipping bowls for each guest, filling them with Berbere, Mitmita, and the prepared Senafich.
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11
Warm the Injera slightly and fold or roll them into neat cylinders, placing them on the side of the meat platter.
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12
Serve immediately while the meat is still cool. To eat, use a piece of Injera to pick up a chunk of beef, then dip it generously into the spices and mustard.
💡 Chef's Tips
Always inform your butcher the meat is for raw consumption to ensure you get the highest grade and freshest cut available. Never use warm water for the mustard dip; cold water triggers the enzyme reaction that creates the characteristic 'nasal burn' of mustard. If you are hesitant about totally raw meat, you can 'flash sear' the outside of the cubes in a hot pan with a little Niter Kibbeh for 30 seconds (known as Gored Gored). Ensure all knives and cutting boards are thoroughly sanitized before and after preparation to maintain food safety. Keep the meat refrigerated until the exact moment of serving to maintain the best texture and safety profile.
🍽️ Serving Suggestions
Pair with a glass of Tej (Ethiopian honey wine) to balance the heat of the mustard and spices. Serve alongside a bowl of Ayibe (Ethiopian cottage cheese) to provide a cooling contrast to the spicy dips. Offer extra Mitmita for those who prefer a more intense, lingering heat than the Berbere provides. Serve as part of a larger 'Mahberawi' meat platter with cooked dishes like Doro Wat or Segawat for a complete feast. A cold, crisp lager or a strong black tea also makes an excellent palate cleanser between bites.