Tibs
ጥብስAlso known as Siga tibs (beef), yebeg tibs (lamb), sauteed meat · Both
Tibs is the dish you order when you want something quick, smoky, and a little celebratory; it often arrives at the table still sizzling on a hot clay plate. The heart of it is a screaming-hot pan and a fast sear, so the meat browns outside and stays juicy within. There are wetter and drier styles, but the technique is the same: hot, fast, and served at once.
Method
- 1
Take the meat out of the fridge 20 to 30 minutes ahead so it is close to room temperature, and pat it very dry. Dry, room-temperature meat is what lets it sear instead of steam.
- 2
Get the pan screaming hot. Use a cast-iron skillet or a wok over high heat and let it preheat for several minutes, until a drop of water vanishes on contact.
- 3
Char the onions first: add the sliced onion with no fat and stir for a couple of minutes until wilted and lightly charred at the edges, then push them to the side or scoop them out.
- 4
Add the niter kibbeh and let it get hot. Add the meat in a single layer with space around each piece, working in two batches if you need to. Crowding the pan drops the heat and the meat turns gray and tough.
- 5
Sear the meat hard and fast, turning once, so the outside browns but the inside stays pink and juicy, about 2 to 4 minutes total per batch. Tibs is meant to be seared, not stewed.
- 6
Return all the meat and onions to the pan. Add the garlic, chilies, berbere, fenugreek, cardamom, ginger, and black pepper, and toss for about 30 seconds until everything is coated and fragrant.
- 7
Add the tomato and the wine and let it bubble hard for 1 to 2 minutes, scraping up the browned bits, until it forms a light, glossy sauce that clings to the meat.
- 8
Season with salt, finish with a squeeze of lemon, and serve right away, ideally still sizzling, with injera.
Cook's notes
- Serve tibs the moment it is done. It loses its character sitting around, going from juicy and seared to dry.
- Keep a little fat on the meat for flavor and juiciness, and cut everything the same size so it cooks evenly.
- For yebeg tibs made with lamb, a sprig of rosemary added with the aromatics is a classic touch.
Common questions
Why did my tibs come out gray and tough?+
The pan was not hot enough, or it was overcrowded, so the meat steamed instead of searing. Get the pan very hot, dry the meat, and cook it in batches with room around each piece.
What cut of beef is best?+
Sirloin is the sweet spot: tender and it sears well. Ribeye works too, as does tender lamb. Avoid tough stewing cuts here.
More meat & tibs
Need the teff, berbere, or spices? Find a Habesha market near you.
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