Fried beef with onions (Siga tibs) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 131) by Yohanis Gebreyesus and Jeff Koehler

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Accompaniments: Braised beet batons with jalapeño peppers (Key sir)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clog on January 30, 2024

    Super easy to make. The mitmita gives it a nice kick.

  • Etrnalhope on February 03, 2021

    Used koseret (as called for in the recipe) in place of oregano. I thought it would be dry or similar flavors to dishes I've made with berbere, but the mitmita (with koseret) is noticeably different and gives it a really lovely note. Instead of 2 TBSP cayenne, I used 1 TBSP cayenne and 1 TBSP paprika to tone down the spiciness, which was perfect for me! A splash of rice cooking wine gave it the right amount of moisture.

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