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EthiopianAuthentic Cuisine

Liver Tibs

Serves 4 to 6 Entree meat

Liver Tibs

Liver Tibs is a staple in the everyday cooking scene of Addis Ababa, where its inviting aroma signals the start of a meal. This dish is deeply rooted in home cooking and offers a straightforward yet generous flavor profile that resonates with family-style dining. It's a dish that brings the essence of home onto the plate, capturing the spirit of Ethiopian hospitality without the need for special occasions.

The taste is a vibrant interplay of tender beef liver, aromatic niter kibbeh, and the fiery kick of mitmita. The red onion, fresh ginger, and green chilies add layers of warmth, while rosemary infuses a subtle earthiness. Served with injera, this dish creates a perfect balance of bold and comforting flavors, meant to be savored with each bite.

Ingredients

  • 600 g (1 1/3 lb)beef liver — cut into strips
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 1 tbspmitmita
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by cutting 600 g (1 1/3 lb) beef liver into bite-sized pieces, approximately 1-inch cubes. Pat the pieces dry with paper towels to remove excess moisture, ensuring they sear properly. Heat a heavy skillet over high heat until it is almost smoking, which will help achieve a good sear on the liver.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet. Once the butter has melted and starts to sizzle, carefully add the liver pieces in a single layer. Sear them hard without stirring for about 1-2 minutes until they develop a deep brown crust on one side, then turn them to sear the other sides. The liver should remain juicy inside.
  3. Slice 1 red onion into wedges and add them to the skillet along with 3 cloves of minced garlic, 1 tablespoon of grated fresh ginger, and 2 sliced green chilies. Toss the ingredients together, allowing the onion to soften and the edges to char slightly. This will take about 2-3 minutes, and you'll notice a fragrant aroma as the vegetables cook.
  4. Chop 2 tomatoes into small pieces and add them to the skillet. Sprinkle in 1 tablespoon of mitmita, stirring everything together. Let the mixture cook for a few minutes until the tomatoes break down slightly and the sauce begins to cling to the liver and vegetables, enhancing the dish's flavor.
  5. Season the dish with 1 teaspoon of fine salt and add 1 sprig of fresh rosemary. Stir everything together, allowing the rosemary to release its aroma into the dish. Serve the Liver Tibs sizzling hot, accompanied by injera, which will soak up the rich, flavorful 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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