Ethiopian Beef Tibs and Injera from our CPAR Cookbook banner image

Ethiopian Beef Tibs and Injera from our CPAR Cookbook

If you're a little hesitant to download an entire cookbook, or if you're not sure with which recipe to start, these beef tibs can help! Tibs is a delicious, Ethiopian version of a stir fry. It is typically very spicy and the amount of spice in this recipe can be adjusted depending on your personal preference.
This delicious meal is perfect to pair with injera or with the cabbage, potato and carrot recipe that you will find in the Vegetarian section of our cookbook.
Give this recipe a try and if you like it, you may enjoy other recipes that we have in our cookbook!

Beef-Tibs.jpg

Ingredients: 
  • 1 lb. of lean beef
  • 1 onion
  • Powdered chilli or cayenne pepper to taste
  • 4­5 cloves of garlic
  • 1 Tbsp. of niter kibbeh spiced butter (see page 33)
  • Salt and pepper to taste
  • Oil
 Instructions:
  1. Heat oil in a pan and add the beef along with the salt and pepper. Cover and cook for 5 minutes.
  2. When liquid starts coming out of the beef, keep the lid on and continue to cook until there is almost no liquid left.
  3. Add the garlic and onions. Stir and fry them.
  4. Once the beef is tender and the onions are cooked, add the chili and the butter (niter kibbeh). Stir until the butter melts and serve.
 
Number of Servings: 3-4 Prep Time: 45 minutes

As beef tibs are served with injera, we thought it best we include it here! Injera is the base of the diet in Ethiopia. It is used to eat almost all of their food and resembles a spongy pancake. Injera is typically used instead of utensils; you break pieces off and use it to pick up your next bite. Why not try eating like this at home?
Injera.jpg

Ingredients: 
  • 1 ½ lbs. teff flour (can be substituted with barley flour, corn flour or sorghum powder)
  • 1 ½ packets of yeast
  • 5 cups of water
 Instructions:
  1. In a bowl, combine the flour and 2 ½ cups of water. Using your hands, mix them together.
  2. Cover with a dishcloth or similar item and leave overnight.
  3. Add 2 ½ cups of warm water along with the yeast, mix with your hands until it's well mixed. Leave to rise for 10 minutes.
  4. Pre­heat a pan big enough to make a pancake and add enough of the mixture to cover the bottom. Let cook for 4 minutes.
  5. You'll know the injera is ready when it starts to rise on the sides of the pan. Remove from the pan and put onto a clean cloth to cool.
  6. Store in a cool place.
 
Number of Servings: 4-6 Prep Time: 15-20 minutes
 
We hope you enjoyed the beef tibs and the injera! If you'd like to find more similar recipes, you can find them in our cookbook. As this cookbok is a gift from us to you, it is free. Donations to support our projects are welcome, but there is absolutely no obligation to do so. If you decide to make a recipe from our cookbook, share it on social media! We'd love to see what you made in your kitchen, so don't forget to use #CPARcookbook. Happy cooking!