Ethiopian Tibs

Ethiopian Tibs

Most of the Ethiopian meals require endless hours of cooking. Tibs is a convenient exception. Meat and vegetables are quickly fried with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat.
hands-on time 30 mins
Course Main Course
Cuisine Ethiopian
Servings 3



  • 1 lb lamb, sirloin beef, or chicken breast or thighs, cut into 1/4 inch thin strips, about 1/2-1 inch long

Fresh Produce

  • 2 cloves garlic grated or pressed
  • 1 large onion halved and sliced
  • 1 bell pepper yellow or red or mixed, cut into 1/4 inch thin strips

Packaged Goods/Staples

  • 2 tbsp red wine
  • vegetable oil *
  • salt & pepper

Berbere Culinary Spice Kit

  • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek


  • 1-4 fresh jalapeño and/or red chilies finely sliced

Suggested Sides

  • flat bread Ethiop. injera ** recommended
  • rice cooked or steamed
  • tomato cucumber salad with light dressing



  • In a BOWL, mix wine, garlic, and Berbere spices. Set aside.


  • In a large PAN, heat 2 tbsp oil. Add onions and 1/2 tsp salt.
  • Stir-fry 5-10 minutes over medium heat, until the onions turn translucent.
  • Add the mixture from the BOWL and bell peppers.
  • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add 1-2 tbsp of water.
  • Add meat and stir-fry quickly over high heat for about 2 minutes, until the meat is just cooked. Add salt to taste.


  • Serve tibs with your preferred sides.
  • Enjoy!


* Ethiopian seasoned oil recommended.
** From an Ethiopian store, if available, or try our shortcut recipe.

Ethiopian Injera - Shortcut Version

Ethiopian Injera

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.


  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain



In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.


Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.