Tibs Recipe ጥብስ አሰራር

Tibs (ጥብስ)

1. Start the beef. Put the cubed beef in the pan and let it start cooking.
2. Add the rest in order. As it cooks, add the oil, then salt, sliced red onion, garlic and tomatoes. Add them one by one, not all at once.
3. Water is optional. The tomatoes bring their own water. If you want it juicier, add a little after the tomatoes, about a quarter cup.
4. Finish with kibbeh and green peppers. Add the niter kibbeh, then the green peppers last.
5. Don't dry it out. Let the beef cook in its own juices, and take it off the heat before the liquid evaporates.
6. Serve with mitmita. Put mitmita on the side for dipping.

Awaze Tibs (አዋዜ ጥብስ)

How to make awaze

1. Mix the base. Put the berbere in a bowl with the garlic powder, a little salt and olive oil. Squeeze 1 lemon on top.
2. Add lukewarm water slowly. Mix while adding lukewarm water a little at a time. It will be dry at first. Keep going until it comes together, but stop before it gets thin.

Cook the awaze tibs

1. Start the beef. Put the small cubes of beef in the pan and let them start cooking.
2. Add the oil, garlic and onion. As it cooks, add the oil, then the garlic and onion.
3. Add the awaze. Stir in 1 to 2 tablespoons of awaze, then the salt.
4. Add tomatoes and rosemary. Tomatoes first, then the rosemary.
5. Finish with kibbeh and green peppers. Add the niter kibbeh, then the green peppers last.
6. Don't dry it out. Let the beef cook in its own juices, and take it off the heat before the liquid evaporates.

Shekla Tibs (ሸክላ ጥብስ)

1. Cook the beef well. Put the beef in the pan with the oil. Shekla tibs is cooked more than the others, so let it cook well.
2. Add salt, then onions. Season with salt, then add the onions.
3. Add kibbeh and rosemary. Add the niter kibbeh, then the rosemary.
4. Heat the shekla. Heat the clay shekla you will serve it in.
5. Serve it on top. Put everything into the hot shekla and finish with sliced onions and green peppers on top.
6. Serve with mitmita and awaze. Put mitmita and awaze on the side for dipping.