Ethiopian Pasta Tibs
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.
A boldly spiced Ethiopian pasta featuring sauteed beef, caramelized onions, and the aromatic power of berbere spice.
Nutrition per serving
Ingredients
pasta
protein
spice
produce
fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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