Injera With Tibs Recipes

TIBS

Steps:

• Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it's lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.

INJERA WITH TIBS

Steps:

• For the injera: Whisk together the teff flour, all-purpose flour, baking soda and salt in a large bowl. Whisk in the club soda, yogurt and clarified butter to make a smooth, thin batter. Let sit at least 4 hours and up to overnight, then strain through a sieve or strainer to remove any lumps.
• Grease a large skillet with the clarified butter and heat over medium-high heat. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. Put a lid on the pan and cook for an additional 30 seconds. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.
• For the tibs: Heat the oil and Spiced Butter in a large skillet over medium-high heat. Sprinkle the meat with salt. Add the garlic and ginger to the pan and saute for 1 minute. Add the berbere, cumin and rosemary and stir to combine. Increase the heat to high, add the beef and jalapenos and toss to combine, about 1 minute. Stir in the crushed tomatoes, vinegar, tomatoes, cilantro and mustard and cook until the outside of the beef is no longer red, about 2 minutes.
• Serve the tibs on injera and garnish with Ayib (fresh cheese).
• Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the garlic, onions, ginger, cardamom, cumin, fenugreek, oregano, turmeric and thyme and continue cooking for 15 minutes, stirring occasionally.
• Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using. (Store in the refrigerator in a tightly covered container for up to 3 weeks.)
• Line a colander or a fine mesh sieve with a layer of cheesecloth.
• Bring the milk and lemon juice to a slight simmer in a large pot over low heat. Season with salt and pepper. Simmer, stirring occasionally, until curds begin to form, about 15 minutes. Spoon the curdled milk into the sieve and gently rinse under cold running water until the water runs clear. Place the sieve in a bowl and cover with a clean dish towel. Allow to drain, refrigerated, for up to 4 hours.
• Discard the liquid, pour the curds into a bowl and season with salt. Store refrigerated in an airtight container for up to 1 week.

INJERA

Steps:

• Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
• Stir the batter well and mix in the baking soda.
• Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Steps:

• Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
• Add the lettuce and toss again.
• Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
• Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
• Serve the salad and siga tibs with injera bread and your desired accompaniments.
• Enjoy!

TIBS -- ETHIOPIAN LAMB STEW

Steps:

• In a medium mixing bowl, combine lamb, onion and jalepeno.
• Add 3/4 cup of red wine and mix well.
• Cover and refrigerate for one to two hours.
• In a small saucepan, combine butter, turmeric, garlic and cardamom.
• Bring to a boil.
• With a skimmer or large spoon, remove any impurities which come to the surface.
• Carefully pour only the clarified butter into a clean container, discarding the rest.
• In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
• Stir for about one minute; do not allow the butter to burn.
• Add 1/2 cup of red wine.
• Remove from heat and pour chili sauce into serving bowl.
• Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
• Reserve marinade.
• Place a large iron skillet over medium-high heat until very hot.
• Add two tablespoons clarifed butter.
• Add lamb and saute until lamb is seared on all sides.
• Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
• Season with salt, pepper and rosemary.
• Allow liquid in pan to reduce slightly.
• Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY

Steps:

• Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
• Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
• To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
• Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
• Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
• Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
• Serve the tibs over injera, garnished with berbere and ayib.
• Enjoy!