Tibs

Tibs is a classic Ethiopian dish of sautéed meat, typically beef, lamb, or goat, cut into bite-sized cubes and pan-fried in spiced clarified butter (niter kibbeh) with onions, peppers, and aromatic berbere seasoning. The dish is believed to have originated in the highlands of Ethiopia, where it was traditionally prepared by quickly searing freshly slaughtered meat over an open flame, a technique that remains central to its identity.

What distinguishes a great version of tibs is the quality of the meat and the precision of the sear. Luke Martin, who visited an unnamed butcher house in Addis Ababa, described watching the cook slice meat from a freshly butchered carcass and toss it directly into a blistering hot pan with butter and onions, resulting in a deeply caramelized exterior while the interior remained tender and juicy. At Kabana Gabana, also in Addis Ababa, Martin noted that the tibs were served sizzling on a hot stone platter, with the meat’s natural juices mingling with the spiced butter to create a rich, savory sauce. The best versions achieve a perfect balance of charred, smoky flavor and a velvety, buttery finish.

Regional variations abound: in the northern Tigray region, tibs is often made with lamb and a heavier hand of berbere, while in Addis Ababa, beef tibs with a milder spice profile is more common. Some versions incorporate tomatoes or fresh green chilies, and the dish is almost always served with injera, the spongy flatbread used to scoop up the meat and sauce.