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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":490,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":533,"romanized":532,"countrySlug":534,"baseServings":535,"prepMinutes":536,"cookMinutes":537,"difficulty":538,"course":539,"diet":541,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":530,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Something tender enough for a short, hot cook: lamb leg or boned shoulder, or beef sirloin, rump or top round. Cubes of stewing cuts like chuck or shank will be tough, because 15 minutes in a pan is nowhere near enough to break down their connective tissue. If tender cuts are out of budget, cube the meat small and marinate it for an hour in lemon juice and grated onion first.","What cut of meat should I use for tibs?",{"answer":398,"question":399},"Rosemary grows well in the Ethiopian highlands and is a standard seasoning for meat there, not an outside addition. It appears in tibs as whole sprigs put in early so the fat takes on its resin, and it is used with restraint — the herb should be detectable behind the meat and butter rather than in front of them.","Why is there rosemary in an Ethiopian dish?",{"answer":401,"question":402},"Dry the cubes thoroughly, get the pan properly hot before anything goes in, and cook in batches with space around each piece. Meat releases water as soon as it hits heat, and if the pan is crowded or not hot enough, that water pools and the temperature drops below the point where browning happens. Adding salt at the start makes it worse, so season after the sear.","How do I keep the meat from stewing in the pan?",{"answer":404,"question":405},"Wat is a stew: aromatics cooked down slowly, spices bloomed in fat, then a long simmer with liquid until everything melds. Tibs is a sauté: high heat, short time, minimal liquid, and the components stay distinct. A plate of wat is spread across injera; a plate of tibs sits on top of it in identifiable pieces.","What is the difference between tibs and wat?",{"answer":407,"question":408},"Yes, but adjust the method. On a weaker heat source use a heavy cast-iron pan, preheat it for a full five minutes, and sear in smaller batches — three or four rather than two. Alternatively brown the meat under a very hot grill on a tray, then finish it in the pan with the onion, chilli and butter, which gets you similar colour without relying on hob output.","Can I make tibs without a very hot pan or a gas hob?",[410,411,412,413,414,415],"Pat the meat completely dry with kitchen paper before it goes near the pan. Surface moisture is the single reason home tibs comes out grey.","Sear in two or three batches with space between the cubes. A crowded pan drops below searing temperature and the meat steams in its own juices.","Add the onion after the meat has taken colour, not before, so it softens in rendered fat rather than watering down the sear.","Take the pan off the heat while the centres are still faintly pink — carryover heat finishes them in the minute it takes to reach the table.","Green chilli is not optional in spirit, but it is in quantity. Two jalapeños give a background warmth; slit them lengthwise and leave the seeds in for a real edge.","If you want the restaurant version, warm a cast-iron dish in a hot oven and tip the finished tibs into it so it keeps sizzling in front of people.","🔥","Tibs is meat cut into bite-sized cubes and cooked fast over high heat with onion, green chilli and niter kibbeh, seasoned lightly enough that you can still taste the lamb. Rosemary goes in whole and comes out whole, perfuming the fat without dominating it. Unlike the long-simmered wats, this is a dish about contrast: charred, crusted edges against a soft interior, sweet onion against sharp chilli, and a slick of spiced butter tying them together. In Ethiopian restaurants it often arrives on a shekla, a clay brazier holding live coals, still spitting as it hits the table. At home a heavy pan and a genuinely hot hob produce the same thing minus the theatre.","Tibs occupies the celebratory-but-casual middle of Ethiopian eating: not the all-day production of doro wat, not the everyday economy of shiro, but what you order when friends meet, when something good has happened, or when an animal has been slaughtered for a holiday and there is fresh meat to use quickly. The word covers a family of dishes rather than one recipe, and the variants are named by cut and treatment. Zilzil tibs uses long strips instead of cubes. Derek tibs is cooked dry and hard until the edges are almost crisp. Awaze tibs is finished with awaze, the chilli paste made by slackening berbere with tej or wine. Shekla tibs is the version served over coals.\n\nRosemary is the detail that surprises people who expect an entirely different spice palette. It grows well in the Ethiopian highlands, is used with real conviction in meat cookery, and turns up in tibs as whole sprigs rather than chopped leaves — added early so the fat carries the resin, removed or pushed aside before serving. Alongside it goes karia, the long green chilli that appears in almost every Ethiopian dish that is not built on berbere; a jalapeño or a serrano stands in acceptably, adding heat and a green, vegetal snap that dried chilli cannot.\n\nWhat determines success is heat and restraint. The pan must be hot enough that the cubes sear rather than stew, which means cooking in batches if the pan is small, and the total cooking time is short — long enough to brown the outside and cook the inside to just past pink, no longer. Ethiopian cooks often add the onion after the meat has coloured, so it softens in the rendered fat without releasing water into the sear. Lamb and beef are both standard; goat appears in rural cooking, and the same method works with any of them.","Tibs is best eaten within minutes of leaving the pan, since the contrast between crusted edge and soft centre is the whole point and it fades as the meat sits. Leftovers keep 3 days refrigerated and are best repurposed rather than reheated as they are: chop them small and fold them through firfir, or warm them briefly in a hot pan with a splash of water and extra butter. Freezing is possible for 2 months but the texture suffers noticeably — the meat comes back drier and the onion turns to mush.",[421,422,423,424],"Batch searing and a properly hot pan, so the meat browns instead of releasing water and boiling.","Rosemary used the Ethiopian way — whole sprigs infusing the fat, not chopped leaves scattered through.","On the table in 35 minutes, which makes it the fastest genuinely traditional dish in this collection.","Scales up without changing anything except how many batches you sear.",[426,427,428],"Heavy cast-iron or steel frying pan","Tongs","Kitchen paper for drying the meat",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},36,8,2,640,38,510,[437],"Injera and a spoonful of ayib, with cold beer or tej — the fresh cheese calms the chilli and the bread mops up the spiced butter.",[439,442,445],{"name":440,"description":441},"Zilzil tibs","Cut into long thin strips rather than cubes, which gives more surface area and more char. Often served with the strips draped over the injera rather than piled.",{"name":443,"description":444},"Awaze tibs","Finished with awaze — berbere slackened into a paste with tej, wine or water — stirred through in the last minute. Considerably hotter and a deep red rather than brown.",{"name":446,"description":447},"Shekla tibs","Served in a clay brazier over live charcoal so it continues cooking and sizzling at the table. A restaurant presentation, and the reason many people first remember the dish.",[449,455,460,465,468,471,476,479,482,486],{"qty":450,"ref":451,"name":452,"note":453,"unit":454},700,"lamb","boneless lamb leg or shoulder, in 2 cm cubes","beef sirloin or rump works equally well","g",{"qty":456,"ref":457,"name":458,"note":459,"unit":454},60,"butter","niter kibbeh (Ethiopian spiced clarified butter)","or ghee, see substitutions",{"qty":461,"ref":462,"name":463,"unit":464},1,"onion","large onion, in thick wedges","piece",{"qty":432,"ref":466,"name":467,"unit":464},"jalapeno","green chillies (jalapeño or serrano), slit lengthwise",{"qty":432,"ref":469,"name":470,"unit":464},"rosemary","rosemary sprigs, whole",{"qty":472,"ref":473,"name":474,"unit":475},3,"garlic","garlic, sliced","clove",{"qty":461,"ref":477,"name":478,"unit":464,"optional":8},"tomato","tomato, in wedges",{"qty":461,"ref":480,"name":480,"unit":481,"optional":8},"berbere","tsp",{"qty":483,"ref":484,"name":485,"unit":464},0.5,"lemon","lemon, for squeezing",{"qty":487,"name":488,"unit":489},null,"salt and coarsely ground black pepper","to taste",[491,495,500,504,509,513],{"text":492,"title":493,"timerSeconds":494},"Spread the lamb cubes on kitchen paper and blot them thoroughly on all sides, then leave them uncovered at room temperature for 15 minutes. Dry, cool-room-temperature meat browns; wet, fridge-cold meat steams.","Dry and rest the meat",900,{"tip":496,"text":497,"title":498,"timerSeconds":499},"Do not stir constantly. The cubes need to sit still against hot metal long enough to build a crust.","Heat a heavy pan over high heat until a drop of water vanishes instantly, add a third of the niter kibbeh and sear {qty:lamb} of lamb in two or three batches, 2–3 minutes per batch, turning once. Each batch is ready when a deep brown crust has formed on two sides and the cubes release from the pan without sticking. Lift them out onto a plate.","Sear in batches",180,{"text":501,"title":502,"timerSeconds":503},"Lower the heat to medium-high, add the remaining butter and the onion wedges, and cook for 4 minutes until the layers separate and the edges take on colour but the wedges still have bite. Add the garlic, rosemary sprigs and slit chillies and cook for another minute, until the rosemary smells resinous.","Soften the onion",240,{"tip":505,"text":506,"title":507,"timerSeconds":508},"This is the last of the cooking. Anything past the point where the tomato collapses turns tibs into a stew.","Return the lamb and any juices to the pan along with the tomato and berbere if using. Toss over high heat for 3–4 minutes, until everything is coated in glossy spiced butter and the tomato wedges have just started to slump at the edges.","Bring the meat back",210,{"text":510,"title":511,"timerSeconds":512},"Take the pan off the hob, season generously with salt and coarse black pepper, and squeeze over the lemon half. Turn everything once more and let it stand for 2 minutes so the centres finish on carryover heat.","Season off the heat",120,{"text":514,"title":515},"Tip the tibs onto injera or into a preheated cast-iron dish and take it straight to the table, rosemary sprigs still in. Eat with the fingers, wrapping pieces in torn injera.","Serve while it still spits","TIBS",[518,522,526],{"note":519,"swap":520,"original":521},"Both are entirely traditional — sega tibs is the beef version and yebeg tibs the lamb one. Beef needs a slightly shorter sear because there is less fat to render.","Beef sirloin, rump or top round, in the same 2 cm cubes","Lamb leg or shoulder",{"note":523,"swap":524,"original":525},"Ordinary butter will burn at the temperature this dish needs. If you have neither, use half oil and half butter and add the butter only in the last two minutes.","Ghee or clarified butter with a pinch each of ground cardamom, fenugreek and turmeric","Niter kibbeh",{"note":527,"swap":528,"original":529},"This makes it closer to awaze tibs — hotter, redder and less fresh-tasting. The green snap of raw chilli is lost, so add a squeeze of lemon at the end to compensate.","1 tsp berbere stirred in with the onion","Fresh green chilli","ethiopian-tibs","Tibs (Ethiopian Sautéed Lamb with Rosemary)","Tibs","ጥብስ","ethiopia",4,15,20,"easy",[540],"main",[542,543],"gluten-free","nut-free",[451,462,466,469,457],[546,549,551,553],{"alt":547,"src":548},"Seared lamb cubes with onion wedges, green chillies and a rosemary sprig sizzling in a black cast-iron pan","\u002Fimages\u002Frecipes\u002Fethiopian-tibs\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Fethiopian-tibs\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Fethiopian-tibs\u002Fhero-4x3.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Fethiopian-tibs\u002Fhero-1x1.jpg",[556,557,558,469,559,560,561],"tibs","ethiopian lamb","niter kibbeh","sauteed meat","shekla tibs","injera","2026-08-20","dishroute-kitchen","Cubes of lamb seared hard in spiced butter with onion, green chilli and a whole sprig of rosemary, then finished off the heat. Twenty minutes of cooking and the loudest dish on any Ethiopian table.",{"en":566},"\u002Frecipe\u002Fethiopian-tibs",{"items":568,"total":575,"page":461,"limit":831,"hasMore":832},[569,605,634,658,686,713,742,767,792,821],{"slug":480,"title":570,"shortTitle":571,"nativeName":572,"romanized":571,"countrySlug":534,"baseServings":573,"prepMinutes":574,"cookMinutes":575,"restMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":584,"images":589,"keywords":599,"publishedAt":562,"updatedAt":562,"authorSlug":563},"Berbere (Ethiopian Red Chilli Spice Blend)","Berbere","በርበሬ",16,25,10,30,"medium",[579],"sauce",[581,582,583,542,543],"vegan","vegetarian","dairy-free",[480,585,586,587,588],"chili-flakes","fenugreek","cardamom","paprika",[590,593,595,597],{"alt":591,"src":592},"Deep red berbere powder heaped in a bowl surrounded by dried chillies, cardamom pods and fenugreek seeds","\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero-1x1.jpg",[480,600,601,602,586,603,604],"ethiopian spice blend","chilli powder","korarima","wat","homemade spice mix",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"romanized":610,"countrySlug":534,"baseServings":611,"prepMinutes":612,"cookMinutes":613,"difficulty":577,"course":614,"diet":615,"mainIngredients":616,"images":619,"keywords":629,"publishedAt":562,"updatedAt":562,"authorSlug":563},"ethiopian-doro-wat","Doro Wat (Ethiopian Berbere Chicken Stew)","Doro Wat","ዶሮ ወጥ","Doro wet",6,40,150,[540],[542,543],[617,480,462,618,457],"chicken","eggs",[620,623,625,627],{"alt":621,"src":622},"Dark red doro wat in a clay pot with chicken pieces and whole boiled eggs half-submerged in the sauce","\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero-1x1.jpg",[630,480,631,558,561,632,633],"doro wat","ethiopian chicken stew","east african","celebration food",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"romanized":637,"countrySlug":534,"baseServings":535,"prepMinutes":575,"cookMinutes":537,"difficulty":538,"course":639,"diet":641,"mainIngredients":642,"images":644,"keywords":654,"publishedAt":562,"updatedAt":562,"authorSlug":563},"firfir","Firfir (Ethiopian Torn Injera in Berbere Sauce)","Firfir","ፍርፍር",[640],"breakfast",[543],[643,480,462,477],"teff",[645,648,650,652],{"alt":646,"src":647},"Pan of firfir — torn injera pieces stained deep red with berbere sauce, topped with white fresh cheese","\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero-1x1.jpg",[635,655,561,656,480,657,558],"fitfit","ethiopian breakfast","leftover bread",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":661,"countrySlug":534,"baseServings":535,"prepMinutes":536,"cookMinutes":663,"difficulty":538,"course":664,"diet":666,"mainIngredients":667,"images":670,"keywords":680,"publishedAt":562,"updatedAt":562,"authorSlug":563},"gomen","Gomen (Ethiopian Braised Collard Greens)","Gomen","ጎመን",50,[665],"side",[581,582,583,542,543],[668,473,669,462],"collard-greens","ginger",[671,674,676,678],{"alt":672,"src":673},"Dark braised collard greens glossy with oil, piled in a shallow bowl with a whole green chilli on top","\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero-4x3.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero-1x1.jpg",[659,681,682,683,684,473,685],"collard greens","ethiopian side dish","vegan greens","beyaynetu","fasting food",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"romanized":689,"countrySlug":534,"baseServings":535,"prepMinutes":537,"cookMinutes":612,"restMinutes":691,"difficulty":692,"course":693,"diet":695,"mainIngredients":696,"images":697,"keywords":707,"publishedAt":562,"updatedAt":562,"authorSlug":563},"ethiopian-injera","Injera (Ethiopian Teff Sourdough Flatbread)","Injera","እንጀራ",4320,"hard",[694],"bread",[581,582,542,583,543],[643],[698,701,703,705],{"alt":699,"src":700},"A pale grey sheet of injera on a woven basket, its surface covered in small open craters","\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero-1x1.jpg",[561,643,708,709,710,711,712],"ethiopian bread","fermented flatbread","sourdough","gluten-free bread","ersho",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"romanized":716,"countrySlug":534,"region":718,"baseServings":535,"prepMinutes":719,"cookMinutes":720,"difficulty":577,"course":721,"diet":722,"mainIngredients":723,"images":726,"keywords":736,"publishedAt":562,"updatedAt":562,"authorSlug":563},"kitfo","Kitfo (Ethiopian Minced Beef with Spiced Butter)","Kitfo","ክትፎ","Gurage",35,5,[540],[542,543],[724,457,725],"ground-beef","quark",[727,730,732,734],{"alt":728,"src":729},"Mound of glossy red minced beef kitfo on a platter beside white crumbled fresh cheese and dark braised greens","\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero-1x1.jpg",[714,737,738,739,558,740,741],"gurage","raw beef","mitmita","ayib","ethiopian",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"romanized":747,"countrySlug":534,"baseServings":535,"prepMinutes":536,"cookMinutes":748,"difficulty":538,"course":749,"diet":750,"mainIngredients":751,"images":753,"keywords":763,"publishedAt":562,"updatedAt":562,"authorSlug":563},"misir-wat","Misir Wat (Ethiopian Red Lentil Stew)","Misir Wat","ምስር ወጥ","Misir wet",55,[540],[581,582,583,542,543],[752,480,462,473],"lentils",[754,757,759,761],{"alt":755,"src":756},"Deep crimson red lentil stew spooned in a thick band onto a pale sheet of 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