Marcus Samuelsson makes Injera with Tibs with his wife, as seen on his Ethiopian Inspired Dishes course, on Food Network Kitchen.
Recipe courtesy of Marcus Samuelsson

Injera with Tibs

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  • Level: Intermediate
  • Total: 6 hr
  • Active: 1 hr
  • Yield: 10 servings
Tibs is a really quick and easy stir-fry that pairs really well with injera bread. It's a traditional Ethiopian dish that can be made with beef or lamb and is packed with flavor and complexity. It's so delicious and every time I serve this I think about my Ethiopian family.





Spiced Butter:



  1. 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.
  2. 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.
  3. 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.
  4. Serve the tibs on injera and garnish with Ayib (fresh cheese).

Spiced Butter:

Yield: Makes 1 1/2 cups.
  1. 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.
  2. 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.) 


Yield: Makes about 2 cups.
  1. Line a colander or a fine mesh sieve with a layer of cheesecloth.
  2. 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.
  3. Discard the liquid, pour the curds into a bowl and season with salt. Store refrigerated in an airtight container for up to 1 week.