Ethiopian · main

Tibs (Sauteed Meat)

Tibs (Sauteed Meat) reads umami 6.6, richness 5.0 and sourness 4.3 on Palate's 0–10 flavor X-ray — a Ethiopian main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 4.7 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 6.6 · Richness 5.0 · Sourness 4.3 · Allium 4.3 · Salinity 3.6 · Herbaceous 3.2 · Funk & Ferment 3.2 · Heat 3.2 · Fruity 2.6 · Warm Spice 2.5 · Sweetness 2.2 · Marine & Briny 2.0 · Earthy 1.8 · Floral 1.5 · Bitterness 1.4 · Citrus 1.1

What's in it (11)

• 1.5 lbs beef, cubed
• 1 onion, sliced
• 2 fresh jalapeno, sliced
• 1 tomato, chopped
• 4 cloves garlic, minced
• 3 tbsp niter kibbeh
• 1 sprig rosemary
• 1/2 tsp mitmita
• 1 tbsp awaze
• salt to taste
• 1/2 tsp black pepper

Time & effort: about 25 min · effort: medium

Nutrition (per 100 g, engine-estimated): 81.3 kcal, 12.5 g protein, 2.3 g fat, 2.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Heat niter kibbeh in a wide pan over high heat until very hot.
2. Sear the meat cubes in batches without crowding until browned on the outside but still slightly pink inside.
3. Add sliced onions, garlic, chilies, and tomato and toss over high heat for a few minutes until everything is fragrant.
4. Season with mitmita and salt and serve on injera.

Dishes with a similar flavor shape

• Shrimp Creole — Cajun/Creole
• Lomo a la Chorrillana — Peruvian
• Alicha (Mild Lamb or Vegetable Stew) — Ethiopian
• Golubtsi (Голубцы) — Russian
• Lomo Saltado — Peruvian

Keep reading: what umami, richness, sourness 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.