Tibs is a popular and beloved Ethiopian dish made from sautéed meat—usually beef or lamb—cooked with vegetables, spices, and sometimes butter (often niter kibbeh, a spiced clarified butter). It’s often served on a large piece of injera, a sour, spongy flatbread made from teff flour, which also serves as an edible utensil.

Types of Tibs:

There are many variations, depending on how it's cooked and what it's served with:

1. Siga Tibs – Made with beef.

2. Derek Tibs – "Dry" version, with less sauce.

3. Wet Tibs – Served with a spicy sauce (like awaze or berbere-based stew).

4. Shekla Tibs – Served sizzling in a clay pot over hot coals.

Common Ingredients:

• Beef or lamb (cubed or sliced)

• Onions

• Garlic

• Tomatoes

• Green chili peppers

• Berbere (Ethiopian spice mix)

• Rosemary (optional)

• Niter kibbeh (spiced clarified butter)

• Salt and pepper