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Ethiopian Injera with Tibs

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by

byterecipes

Ethiopian cuisine is renowned for its rich, spicy flavors and communal dining experience. Injera, a sourdough flatbread made from teff flour, is a staple of Ethiopian meals and serves as both a plate and utensil. It is often accompanied by various stews and meats, such as Tibs, which are sautéed or grilled chunks of meat. This dish is popular for its unique combination of textures and flavors, making it a delightful experience for those who enjoy spicy and savory dishes.

Servings: Serves 4 people

Appliances/Utensils:
– Large frying pan
– Mixing bowls
– Chef knife
– Cutting Board
– Wooden Spoon and spatula

Ingredients:

For Injera:
– 2 cups teff flour
– 3 cups water
– 1/2 teaspoon salt

For Tibs:
– 1 pound beef or lamb, cut into small cubes
– 1 tablespoon clarified butter (niter kibbeh) or regular butter
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon Berbere spice mix
– 1 tomato, diced
– Salt and pepper to taste
– 1 green chili, sliced (optional)
– 1 tablespoon fresh rosemary, chopped

Instructions:

For Injera:

  1. Mix teff flour and water in a mixing bowl and cover. Let it sit at room temperature for 24-48 hours to ferment.

  2. Stir in the salt and check the consistency. It should be similar to pancake batter.

  3. Heat a non-stick large frying pan over medium heat. Pour a ladle of batter and spread it evenly.

  4. Cook until bubbles form and the surface is dry, about 1-2 minutes. Do not flip. Remove and repeat with remaining batter.

For Tibs:

  1. Heat the large frying pan over medium-high heat and add the clarified butter.

  2. Add the sliced onion and sauté until translucent.

  3. Stir in the garlic and Berbere spice, cooking for another minute.

  4. Add the cubed meat and cook until browned.

  5. Mix in the diced tomato, green chili, and rosemary. Season with salt and pepper.

  6. Cook for an additional 5-7 minutes until the meat is cooked through.

Tips and Suggestions:
– For a vegan option, replace the meat with mushrooms or tofu.
– Adjust the spice level by adding more or less Berbere spice.
– Injera can be stored in the refrigerator for up to a week.

Serving Suggestions:
Serve the Tibs on top of the Injera, garnished with fresh herbs, and enjoy by tearing pieces of Injera to scoop the meat.

Estimated Time:
– Prep Time: 30 minutes (excluding fermentation)
– Cooking Time: 30 minutes
– Total Time: 1 hour (plus fermentation time)