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Tibs Firfir

Serves 4 to 6 Entree meat

Tibs Firfir

Tibs Firfir is a beloved staple in the everyday cooking of Addis Ababa, where its inviting aroma signals mealtime in many households. Traditionally prepared with remnants of injera and spiced beef, this dish is a cherished expression of resourcefulness and flavor. Home cooks embrace the simplicity and boldness of Tibs Firfir, making it a frequent fixture on the family table.

Expect a delightful harmony of tender beef infused with the warmth of berbere and niter kibbeh, balanced by the tang of day-old injera. The onions and tomatoes weave a subtle sweetness into each bite, while the garlic adds depth. This dish is meant to be shared, embodying the communal spirit of Ethiopian dining.

Ingredients

  • 6 piecesday-old injera — torn into bite-size pieces
  • 400 g (14 oz)beef sirloin — cut into small strips
  • 3 tbspberbere
  • 1red onion — finely chopped
  • 3 clovesgarlic — minced
  • 2tomatoes — chopped
  • 3 tbspniter kibbeh
  • 1/2 cupwater
  • 1 tspfine salt

Method

  1. Begin by cutting the 400 g (14 oz) beef sirloin into bite-sized pieces, about 1-inch cubes. Pat them dry with a paper towel to ensure a good sear. Heat a heavy skillet over high heat until it is almost smoking, which helps in achieving a proper sear on the meat.
  2. Add 3 tbsp of niter kibbeh to the hot skillet. Once melted and shimmering, carefully add the beef pieces in a single layer. Sear them hard without stirring for about 2 minutes on each side, until they develop a deep brown crust. This browning locks in the juices, keeping the meat tender.
  3. While the beef is searing, thinly slice 1 red onion and mince 3 cloves of garlic. Once the beef is browned, add the onion and garlic to the skillet. Toss them together with the beef, allowing the onion edges to char slightly, which adds a smoky depth to the dish.
  4. Dice 2 tomatoes and add them to the skillet along with 3 tbsp of berbere. Stir everything together, ensuring the tomatoes release their juices and the berbere coats the beef and vegetables evenly. Let the mixture cook until the sauce thickens slightly and clings to the ingredients, enhancing their flavors.
  5. Season the dish with 1 tsp of fine salt, adjusting to taste. Tear 6 pieces of day-old injera into bite-sized pieces and add them to the skillet. Pour in 1/2 cup of water, stirring gently to combine. The injera will soak up the sauce and soften, absorbing the rich flavors.
  6. Allow the Tibs Firfir to cook until the injera is fully warmed through and has absorbed the flavors, about 2-3 minutes. The dish is ready when the injera is tender and the sauce is well integrated. Serve immediately, ensuring the dish is sizzling hot, capturing the essence of Ethiopian home cooking.
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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