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 minutes
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.

Marceline Reid-Jaques
Marceline Reid-Jaques
Karen Jones
Karen Jones
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
The best way to try new dishes!

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