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Awaze Tibs

Serves 4 to 6 Entree meat

Awaze Tibs

Awaze Tibs, a staple in the bustling kitchens of urban Ethiopian restaurants, promises the comforting allure of a beloved classic. This dish is a culinary beacon, drawing diners in with its rich, inviting aroma. At home, it transforms into a warm, familial experience, as the direct and generous flavors take center stage, much like a family cook would serve it.

The taste is a vibrant interplay of tender beef sirloin, aromatic niter kibbeh, and the heat of green chilies, harmonized by the earthy undertones of fresh rosemary and the tang of tomatoes. Each bite is a celebration of bold and balanced flavors, perfect for scooping up with soft injera, as it is traditionally enjoyed.

Ingredients

  • 800 g (1 3/4 lb)beef sirloin — cut into cubes
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 2 tbspawaze paste
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by cutting the 800 g (1 3/4 lb) beef sirloin into bite-sized cubes, about 1 inch each. Pat the cubes dry with paper towels to ensure they sear properly. Heat a heavy skillet over high heat until it is almost smoking; this high heat is crucial for achieving a good sear on the beef.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet, allowing it to melt and coat the bottom. Carefully add the beef cubes in a single layer, ensuring they do not crowd the pan. Sear the beef on all sides until they develop a rich, brown crust, which should take about 3-4 minutes per side. This step locks in the juices and enhances the flavor.
  3. While the beef is searing, slice 1 red onion into wedges, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 2 green chilies. Once the beef is browned, add the onion, garlic, ginger, and chilies to the skillet. Toss everything together, allowing the onion wedges to char slightly at the edges, which adds a smoky depth to the dish.
  4. Incorporate 2 tablespoons of awaze paste into the skillet, stirring well to coat the beef and vegetables. Dice 2 tomatoes and add them to the mixture, stirring until the tomatoes begin to break down and the sauce starts to cling to the beef. This should create a thick, flavorful coating on the meat.
  5. Season the dish with 1 teaspoon of fine salt, adjusting to taste. Add 1 sprig of fresh rosemary, tucking it into the mixture to infuse its aroma. Serve the Awaze Tibs sizzling hot, accompanied by injera, allowing the bread to soak up the rich, spicy sauce.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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