📝 About This Recipe
Experience the heartbeat of Ethiopian and Eritrean hospitality with this soul-warming combination of tender, spiced beef and tangy, spongy flatbread. This Halal-certified version of Tibs features succulent cubes of beef seared to perfection with aromatic Berbere spice, clarified butter, and caramelized onions. The Injera acts as both your plate and your utensil, absorbing the rich, spicy juices for a communal dining experience that is as flavorful as it is culturally profound.
🥗 Ingredients
For the Injera (Fermented Flatbread)
- 2 cups Teff Flour (Ivory or brown teff both work well)
- 2.5 cups Lukewarm Water (Filtered water is best for fermentation)
- 1/2 teaspoon Sea Salt (Added just before cooking)
For the Beef Tibs
- 2 pounds Beef Sirloin or Ribeye (Halal certified, cut into 1-inch cubes)
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (or ghee))
- 2 large Red Onion (Finely sliced)
- 2-3 tablespoons Berbere Spice Mix (Adjust based on heat preference)
- 4 cloves Garlic (Minced)
- 1 tablespoon Ginger (Freshly grated)
- 2 medium Roma Tomatoes (Diced)
- 2 pieces Jalapeño Peppers (De-seeded and sliced into strips)
- 2 sprigs Fresh Rosemary (Leaves stripped and chopped)
- 1/4 cup Beef Broth or Water (To deglaze the pan)
👨🍳 Instructions
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1
To make the Injera starter, whisk teff flour and water in a glass bowl until smooth. Cover loosely with a cloth and let sit at room temperature for 2-3 days until bubbles form and it smells pleasantly sour.
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2
Once fermented, discard any dark water on top, stir in salt, and add more water if needed to reach a thin, crepe-like batter consistency.
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3
Heat a non-stick skillet or traditional 'mitad' over medium-high heat. Pour about 1/2 cup of batter in a circular motion starting from the outside in.
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4
Cook until bubbles (eyes) form on the surface and the edges lift. Cover with a lid for 30 seconds to steam the top; do not flip. Remove and stack on a plate covered with a clean towel.
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5
For the Tibs, heat a large heavy-bottomed skillet or wok over medium-high heat. Add the sliced onions to a dry pan first, stirring constantly until they soften and begin to brown (about 5-7 minutes).
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6
Add the Niter Kibbeh (spiced butter) to the onions. Once melted and sizzling, add the beef cubes in a single layer.
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7
Sear the beef for 4-5 minutes without stirring too much to develop a deep brown crust on the outside while keeping the inside juicy.
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8
Stir in the minced garlic, grated ginger, and chopped rosemary. Sauté for 2 minutes until the aromatics are fragrant.
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9
Sprinkle the Berbere spice over the meat. Toss well to coat every piece of beef in the vibrant red spice blend.
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10
Add the diced tomatoes and a splash of beef broth. This will deglaze the pan, picking up all the flavorful browned bits (fond) from the bottom.
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11
Reduce heat to medium and simmer for 5-8 minutes until the tomatoes have broken down into a thick, clinging sauce.
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12
Toss in the sliced jalapeños and cook for just 2 more minutes so they soften slightly but retain their bright green color.
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13
To serve, lay a large piece of Injera flat on a communal platter. Pour the hot Beef Tibs directly into the center, allowing the juices to soak into the bread.
💡 Chef's Tips
For the best Injera, ensure your teff flour is fresh; if it doesn't bubble after 48 hours, add a pinch of yeast to jumpstart the process. When cooking Tibs, don't crowd the pan; if necessary, sear the beef in batches to ensure it browns rather than steams. If you can't find Niter Kibbeh, you can make a quick version by simmering ghee with a pinch of fenugreek, cumin, and turmeric. Adjust the heat of the Berbere spice by tasting as you go; some blends are significantly saltier or spicier than others. Always serve Injera at room temperature alongside the piping hot Tibs for the perfect temperature contrast.
🍽️ Serving Suggestions
Serve with a side of 'Ayib' (Ethiopian crumbled fresh cheese) to cool down the spice of the Berbere. Pair with Gomen (slow-simmered collard greens) for a balanced, nutritious meal. Offer a side of 'Salata'—a simple Ethiopian salad of lettuce, tomato, and onion with a lemon vinaigrette. Serve with hot Ethiopian spiced tea or a cold hibiscus juice (Bissap). Always provide extra rolls of Injera on the side for scooping up every last bit of sauce.