Topic: Ethiopian tibs

[Robbo141]

I’ve been down a bit of a middle eastern & African rabbit hole recently. Yemeni rice dishes kept appearing in my biryani research and look beautiful. Most recently I came across some Ethiopian dishes that got me interested.  Tibs is a simple stir fried dish usually beef or lamb but I’ve also seen chicken versions. I decided to give it a bash, which necessitated adding a couple of things to the pantry.
1. Niter kibbeh - a spiced ghee infused with cinnamon, ginger, garlic, onion, fenugreek seed.
I’d wanted to make ghee for a while and it was pretty straightforward. When you fry the beef in this kibbeh it smells wonderful. I wonder why they don’t do a similar thing in Indian cooking?


2. Berbere - a spice mix widely used in Ethiopian cuisine.  (Ethiopian garam masala?)
I found some at a local supermarket which has an extensive international foods section - including McVitie’s chocolate digestives for $5 no thank you.

I made tibs last night, served with garlic naan and it was delicious. The traditional injera soft sourdough flatbread served in Ethiopia doesn’t appeal to me and looks a bit of a faff to make.



Definitely one to repeat.  Next, to make my own berbere mix.

Robbo

[Kashmiri Bob]

I could polish that off right now Robbo.

Rob 

[Robbo141]

It’s a seriously delicious dish. Good amount of heat, and the depth of flavor from that spiced ghee is great. I’m definitely going to be making more Ethiopian dishes.

Robbo