🇪🇹 Ethiopian · Beef & Lamb Dishes
🥩 Ethiopian Crispy Dried Tibs
ደረቅ ጥብስ — Derek Tibs
Ethiopian Derek Tibs — beef tibs cooked longer than standard tibs until the moisture evaporates and the beef becomes slightly dry, crispy on the outside, and more intensely concentrated in flavour. The 'dry' version of tibs — favoured by those who prefer a more intense, chewy beef experience.
Derek (meaning 'dry') Tibs is for those who prefer their tibs with more texture and more intense flavour — the beef is sautéed beyond the point of standard tibs, until the surface caramelises and dries slightly, producing a chewier, more concentrated result. Less juicy, more complex.
Ingredients
Equipment: Heavy cast iron pan
- 600g beef — cubed
- 3 tbsp kibbeh
- 1 onion — diced
- 2 tomatoes — diced
- 2 jalapeños — sliced
- 3 garlic cloves
- 1 tsp berbere
- 1 sprig rosemary
- 1 tsp black pepper
- 1.5 tsp salt
Method
- Follow ETH022 (Tibs) through the full cooking process.
- After adding spices, continue cooking over medium-high heat.
- Stir regularly. Allow the liquid from tomatoes to evaporate completely.
- Continue cooking 5—8 more minutes — the beef will begin to look dry and slightly caramelised.
- The tomatoes should have cooked into the beef rather than remaining saucy.
- The beef surface should be slightly crispy.
- Serve immediately.
Chef Tips
- The extra time is what separates Derek from regular tibs — patience produces the crispiness.
- Stir less frequently in the final phase — allow the beef to caramelise on the bottom.
Common Mistakes to Avoid
- Stopping too early — must be genuinely dry.
- Over-stirring in final phase.
The Science
Extended cooking evaporates the water from the tomatoes and other vegetables, concentrating the sugars and acids. The beef surface undergoes progressive Maillard browning as the temperature rises above the boiling point of water — producing the characteristic crispy exterior of Derek Tibs.
Nutrition (per serving)
Health Benefits
- Very high protein.
- More concentrated flavour per calorie than regular tibs.
Cultural Note
Derek Tibs divides Ethiopians — those who love the chewy, crispy, concentrated flavour and those who prefer the juicier standard tibs. Both sides argue passionately. Both are right.
Storage & Serving
Storage: Best eaten immediately.
Reheating: Briefly in hot kibbeh — will become even crispier.
Serve with: Injera (ETH001), Ayib (ETH096)