Derek tibs
(ደረቅ ጥብስ, Shekla tibs, Zilzil tibs)
This Ethiopian tibs variation is made with chunks or strips of meat (either lamb, beef, or goat) that are cooked in a pan with butter, spices, onions, and peppers. The meat is seared until some of the pieces become crunchy. The dish is traditionally served in a hot earthenware dish with coals on the bottom, which keep the meat hot.
Derek tibs is often garnished with a few fresh rosemary sticks on top, and it is usually served with awaze sauce and injera bread on the side.
Serve with
Awaze
Awaze is a traditional sauce or spice paste that's served with most main dishes in the country. It's usually made with ingredients such as berbere spice blend, t'ej... Read more
Injera
Injera (or tayta) is a spongy Ethiopian and Eritrean flatbread and an integral part of life for the locals. The bread is made from teff, the tiniest grain in the world,... Read more
Derek tibs Authentic recipe
The following is the authentic recipe for derek tibs. It calls for beef, onion, tomatoes, and green peppers, and the seasoning is only salt, pepper, and a few sprigs of rosemary. The first step is to cook the meat so it releases all the water, then stir fry it in oil. The vegetables and seasonings are added to the meat near the end of cooking. It is a simple, straightforward recipe that is done in a flash.
WHERE TO EAT The best Derek tibs in the world (according to food experts)
