Tibs
Cubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.
What makes it tibs
- Meat in small pieces, cooked fast over high heat.
- Onion, green chilli and niter kibbeh — rosemary is common.
- Dry or lightly sauced, never stewed.
Where it comes from
Where wat simmers for hours, tibs is fast and fierce, the meat seared in a hot pan and brought out still sizzling. It's often made to honour a guest or mark an occasion, and it's a favourite in the butcher-restaurants of Addis Ababa, where you choose your meat and it's cooked to order.
How it varies
- Shekla tibs
- Brought to the table in a clay dish over live coals.
- Awaze tibs
- Tossed with awaze, a paste of berbere and liquid, for more heat and colour.
- Zilzil tibs
- The meat cut in long strips.
Be the first here
Start your own tibsNo one here has made tibs yet. Start it as v1, and every version after is an experiment the next cook can learn from.
