If you enjoy hearty, spicy meals, you’ll love this Ethiopian dish. The name translates to “Spiced Meat” which doesn’t quite do justice to the delicious flavors offered by this meal.This quick and easy dinner packs a lot of flavor between the rich beef, savory sauce, spice blend, and chilis. You can use jalapeno or serrano chilis (or spicier varieties if you’re up for it). We used a chuck roast for the beef but you could also use a ribeye steak, and lamb is delicious. Awaze tibs is usually served with injera, a spongy flatbread made from teff, which is a staple of Ethiopian cuisine. For ease, we’ve paired it with pita bread.
On the Ingredients
- Berbere mix is a blend of herbs and spices used in Ethiopian cuisine. Berbere is the Ethiopian word for pepper and has likely been used in cooking since 5 BCE when trading on the Silk Road brought spices like black pepper and ginger to Africa. This Ethiopian spice mix has a lot of variations, depending on who is mixing it. They can be staggeringly spicy or milder. Our version is mild, with an earthy warmth. Berbere contains a lot of vitamins, minerals, and other beneficial nutrients. The chili pepper adds Vitamins A and C, powerful antioxidants. Fenugreek has riboflavin (Vitamin B2, good for skin and energy), as well as iron, copper, and other minerals. Another common ingredient in Berbere is ginger, which is known to aid in digestion, soothing nausea and flatulence. Berbere may be just the ticket if you’re coming down with a cold or flu. Ginger and chili pepper have both been shown to possibly aid in recovery from these illnesses. Read more. Get the recipe for the mix here.
Ethiopian Awaze Tibs
6
servings15
minutes40
minutes55
minutesIf you enjoy hearty, spicy meals, you'll love this Ethiopian dish. The name translates to "Spiced Meat" which doesn't quite do justice to the delicious flavors offered by this meal.This quick and easy dinner packs a lot of flavor between the rich beef, savory sauce, spice blend, and chilis. You can use jalapeno or serrano chilis (or spicier varieties if you're up for it). We used a chuck roast for the beef but you could also use a ribeye steak, and lamb is delicious. Awaze tibs is usually served with injera, a spongy flatbread made from teff, which is a staple of Ethiopian cuisine. For ease, we've paired it with pita bread.
Ingredients
2 lbs beef (cut into bite-sized pieces)
salt and pepper to taste
2 tbsp canola oil
1 tbsp ghee (clarified butter)
1 large onion (chopped)
2-3 chili peppers (chopped)
1 tbsp fresh ginger (minced)
4 cloves garlic (minced)
2 tbsp berbere spice mix (see page 16)
15 oz tomato sauce
1 large tomato (chopped)
pita bread or rice to serve
Directions
- Season the beef pieces with salt and pepper. Heat the oil in a large pan over a medium-high flame.
- Add the beef in batches and cook 2-3 minutes on each side until the meat is browned. Remove from the pan and set aside.
- Add the ghee to the hot pan and, once melted, add the onion and chili peppers.
- Sautee for 5 minutes until the onions soften. Add the garlic, ginger, and berbere spice mix. Cook for one minute while stirring.
- Add the tomato sauce and tomatoes and mix well. Simmer for 5 minutes.
- Return the beef to the pan and continue to simmer for 10-15 minutes until the beef is cooked through and the sauce is thick.
- Serve the awaze tibs with warm pita bread or rice.
