tibs
Ethiopia · Sub-Saharan Africa
Lelisse Gebremichael’s family version uses lamb, onion, tomato, garlic, ginger, rosemary and green chillies, with Ethiopian spiced clarified butter added at the end. Her contribution to Bayswater’s 2022 community cookbook recalls her extended family in Ethiopia and describes variations between families.[1]
In that recipe, the lamb cooks first until its released liquid evaporates, then neutral oil is added. Garlic and ginger follow, then onion, tomato and rosemary. A little water can be added for a less dry result. The butter is stirred in after the heat is turned off, and the tibs is served on injera.[1]
References
Sources checked:
- Harmony Week Cookbook 2022: Injera with Tibs, page 10 — Lelisse Gebremichael / City of Bayswater
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.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.