Tibs — carne salteada etíope
The sizzling centrepiece of an Ethiopian meal: cubes of beef or lamb seared hard and fast with onion, garlic, rosemary, chilli and warm spiced butter until just done and gloriously fragrant. Tibs is celebration food — quick, smoky and deeply savoury — often brought to the table still spitting on a clay brazier, scooped up with torn injera. From mild to fiery, it's the dish that defines a feast.
Get a heavy pan smoking hot and sear cubes of beef (or lamb) hard so they brown rather than stew, then add sliced onion, garlic, ginger, fresh rosemary, green chilli and a spoonful of niter kibbeh (Ethiopian spiced clarified butter), with berbere or mitmita to taste. Toss over high heat just until the meat is browned and juicy and the onions still have bite, a few minutes. Serve sizzling with injera to scoop it up.
- Sear hard and fast over high heat — tibs should be browned and juicy, not stewed in liquid.
- Niter kibbeh (spiced clarified butter) and a sprig of rosemary give tibs its unmistakable aroma.
- Adjust the heat with berbere or mitmita; serve sizzling with injera, not cutlery.
Equipment
- Heavy skillet or wok
- (Optional) clay brazier for serving
Ingredientes
Tibs
- 600 g beef (or lamb), in bite-size cubes
- 2 tbsp niter kibbeh (Ethiopian spiced butter), or butter + spices
- 1 onion, sliced
- 3 garlic cloves, 1 tsp grated ginger
Aromatics & heat
- 1–2 green chillies (jalapeño), sliced
- 1 sprig fresh rosemary
- 1–2 tsp berbere or mitmita, to taste; salt
- Tomato or bell pepper wedges (optional)
Modo de preparo
- ETAPA01
Get a heavy skillet very hot. Pat the meat dry and season. You want a fierce heat so the cubes sear, not steam.
- ETAPA02
Add a little niter kibbeh and sear the beef cubes in a hot pan, in batches if needed, until well browned on the outside but still juicy. Don't crowd the pan.
- ETAPA03
Add the sliced onion, garlic, ginger, rosemary and green chilli, plus the rest of the niter kibbeh. Toss over high heat so the onion softens but keeps some bite.
- ETAPA04
Sprinkle in berbere or mitmita to taste and toss to coat, adding tomato or pepper wedges if using. Cook just another minute or two — tibs is quick.
- ETAPA05
Serve immediately, ideally still sizzling (traditionally on a hot clay brazier), with injera and extra chilli alongside. Tear off injera and scoop.
Make ahead
Make the niter kibbeh ahead (it keeps for weeks and is the flavour base for much Ethiopian cooking). Cut the meat and prep the aromatics in advance; tibs itself is a fast, last-minute, high-heat stir-fry best cooked just before serving.
Storage
Best fresh and hot off the pan. Leftovers keep 2 days refrigerated and reheat quickly in a hot pan (don't overcook the meat further). Niter kibbeh keeps for weeks refrigerated, so make a batch ahead for fast tibs anytime.
Variations
Awaze / siga tibs
Toss with awaze (berbere chilli paste) for a spicier, saucier version.
Lamb (yebeg tibs)
Use lamb for the classic festive version.
Zilzil tibs
Use long strips of beef instead of cubes for zilzil tibs.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
What is tibs?
Tibs is an Ethiopian (and Eritrean) dish of meat — usually beef or lamb — sautéed quickly over high heat with onion, garlic, chilli, rosemary and spiced butter. It ranges from mild to fiery and from quick-seared to slightly saucy, and it's a celebratory dish served sizzling, scooped up with injera. There are many regional and family versions.
What is niter kibbeh?
Niter kibbeh is Ethiopian spiced clarified butter — butter gently simmered with aromatics like garlic, ginger, cardamom, fenugreek and other spices, then strained. It's a foundational flavour in Ethiopian cooking and gives tibs its distinctive rich, fragrant taste. You can make a batch ahead; it keeps for weeks. Plain butter with a few spices is a quick substitute.
What's the difference between berbere and mitmita?
Both are Ethiopian chilli spice blends. Berbere is a complex, slightly milder red blend (chilli with garlic, ginger, fenugreek, warm spices) used broadly. Mitmita is hotter, a fiery orange-red blend based on bird's eye chilli with cardamom and cloves. Use berbere for general seasoning and mitmita (or awaze paste) when you want more heat.
How do I keep tibs from stewing?
Use a very hot, heavy pan, pat the meat dry, and cook in batches so you don't crowd it. Crowding traps steam and the meat boils grey instead of searing. You want fast, fierce heat so the cubes brown on the outside while staying juicy inside — tibs is a quick high-heat sauté, not a slow braise.
What do you eat tibs with?
Injera — the spongy, slightly sour Ethiopian flatbread — which doubles as plate and utensil: you tear off pieces and scoop up the meat and onions. Extra chilli (awaze or mitmita), a fresh tomato-onion salad, and a drink like tej (honey wine) or beer round out the meal. No cutlery needed.
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