tibs

Ethiopia · Sub-Saharan Africa

Short description: Tibs are seared or sauteed meat pieces served hot, often with flatbread to gather the juices.
Ingredients: Beef or lamb cooked with onion, chili, garlic, spiced butter or oil, rosemary, berbere, salt, and injera for serving.
Cultural note: The dish is associated with festive meals and restaurant platters, where the aroma of hot fat and spice reaches the table first.
Common misconception: It is not a long-braised stew; the appeal is quick searing, browned edges, and concentrated seasoning.

image credit

creator:: Khajitdadddy
source:: Wikimedia Commons
license:: CC BY-SA 4.0
modified:: Cropped to focus on the food pan and resized for Gochizu; no content was added.