Ethiopian · appetizer
Tere Siga (Raw Beef)
Tere Siga (Raw Beef) reads heat 4.9, umami 4.2 and richness 3.0 on Palate's 0–10 flavor X-ray — a Ethiopian appetizer, about 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.7 / 10
- Sweet & Fruity — 2.2 / 10
- Sour & Bright — 2.5 / 10
- Bitter & Earthy — 2.8 / 10
- Rich & Fat — 3.2 / 10
- Aromatic & Spice — 5.4 / 10
The measured notes (of 18)
Heat 4.9 · Umami 4.2 · Richness 3.0 · Salinity 3.0 · Allium 2.8 · Bitterness 2.7 · Warm Spice 2.4 · Sourness 2.2 · Sweetness 1.9 · Funk & Ferment 1.6 · Citrus 1.1 · Fruity 1.1 · Floral 1.0 · Herbaceous 0.7 · Earthy 0.6 · Nutty 0.5
What's in it (5)
- 1.5 lbs very fresh lean beef fillet
- 1 tbsp mitmita spice blend
- 1/4 cup senafich hot mustard sauce
- 1/4 cup awaze chili paste
- 1 tbsp berbere
Time & effort: about 10 min · effort: easy
Nutrition (per 100 g, engine-estimated): 164.9 kcal, 19.3 g protein, 8.1 g fat, 3.5 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Source the freshest possible beef from a trusted butcher and cut into thick, bite-sized cubes at the table or just before serving.
- Arrange on a wooden platter alongside small bowls of mitmita, awaze, and senafich.
- Diners dip each piece of raw beef into their preferred condiment before eating.
- Serve immediately with injera.
Dishes with a similar flavor shape
- Nashville Hot Chicken — Southern
- Blackened Chicken Sandwich with Comeback Sauce — Southern
- Brown Stew Chicken — Jamaican
- Chilaquiles Rojos — Mexican
- Memelas con Asiento y Quesillo — Mexican · Oaxaca
Keep reading: what heat, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.