How to Make the Perfect Ethiopian Pasta Tibs
Ethiopian · Medium · 40 min · 4 servings
A uniquely Ethiopian twist on pasta where spaghetti is tossed with spiced beef tibs, caramelized onions, and the fragrant spice blend berbere for a dish that reflects Ethiopia is rich culinary fusion history. It is popular in Addis Ababa restaurants as a hearty everyday comfort meal.
Why this recipe works
This Ethiopian Pasta Tibs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 570 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g spaghetti
- 500 g beef sirloin cut into 2cm cubes
- 3 tbsp berbere spice blend
- 3 large red onions thinly sliced
- 3 tbsp niter kibbeh Ethiopian spiced clarified butter
- 1 tbsp fresh ginger grated
Step by step instructions
Step 1: Caramelize the Onions
Heat 2 tablespoons of niter kibbeh in a large skillet over medium heat. Add sliced red onions with a pinch of salt and cook slowly for 15 minutes, stirring occasionally, until deeply caramelized, sweet, and golden brown. This patience builds the essential flavor base.
Step 2: Cook the Beef
Push onions to one side and increase heat to high. Add remaining niter kibbeh and the beef cubes. Sear without stirring for 2 minutes to develop a crust, then add grated ginger and berbere spice. Toss everything together and cook for 4 more minutes until the beef is cooked through and fragrant.
Step 3: Cook the Pasta
While the beef cooks, bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 120ml of pasta water before draining. The pasta water will help bring the dish together.
Step 4: Combine and Serve
Add drained spaghetti to the skillet with the beef and onions. Pour in reserved pasta water and toss vigorously over medium heat for 2 minutes until the pasta absorbs the spiced juices and turns a beautiful orange-red from the berbere. Taste, adjust salt, and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- niter kibbeh → regular clarified butter or ghee mixed with a pinch of cardamom and turmeric as an accessible alternative
- berbere spice blend → a mix of paprika, cayenne, cumin, coriander, fenugreek, and allspice to approximate the complex blend
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the onion caramelization by using high heat which burns the onions rather than developing their deep sweetness that is central to the dish
- Adding the berbere spice to cold or wet beef which steams rather than blooms the spices and mutes the aromatic depth
Nutrition facts
Per serving: 570 calories, 34g protein, 65g carbs, 18g fat, 5g fiber.
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