Tibs is quick to prepare, as Ethiopian dishes go โ€“ you can have it on the table in under an hour, but it still packs the same flavour as the slow-cooked stews.

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0 mins


25 mins




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125ml vegetable oil 5 yellow onions, peeled and thinly sliced 3 tbsp berbere 1 tin chopped tomatoes 1 kg beef skirt, diced small 2 garlic cloves, minced 4 sprigs fresh rosemary About 125ml red wine 1 tbsp kibe (butter) 4 medium tomatoes, cut into eighths 2 green chillies, sliced lengthwise into 4 pieces


Step 1: Heat the oil in a large frying pan and add four of the sliced onions. Fry until softened and translucent โ€“ about 10 minutes. Step 2: Add the berbere and chopped tomatoes to the onions and simmer gently for 15 minutes. Step 3: Add the diced beef, minced garlic and 2 sprigs of rosemary and cook until all the water has been absorbed. Add the wine and simmer for 5 minutes; if the stew looks dry, add a little water. Step 4: Add the kibe or butter. Season with salt, and simmer 5 minutes for the flavours to meld. Step 5: Add the fresh tomato, remaining sliced onion, green chilli and remaining 2 sprigs of rosemary. Cook until the tomatoes have just softened โ€“ about 5 minutes. Serve with injera.

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Recipe Creator

by @Enebla

Made with to injera