🇹 Ethiopian / Modern · Modern Ethiopian Cuisine
🥩 Modern Ethiopian Tibs Bowl
ጥብስ ሳህን — Tibs Sahin
Modern Ethiopian Tibs Bowl — berbere-seared beef tibs over teff injera pieces, topped with ayib, silsi, pickled jalapeños, and fresh herbs. The contemporary Ethiopian bowl format — deconstructed traditional tibs for the modern restaurant table.
The tibs bowl is the modern Ethiopian restaurant's response to the bowl food trend — traditional tibs deconstructed and assembled in the global bowl format but using entirely Ethiopian ingredients.
Ingredients
Equipment: Heavy pan, Serving bowl
- 400g beef — cubed
- 2 tbsp kibbeh
- 1 tsp berbere
- 1 onion
- 2 garlic cloves
- 2 jalapeños
- 2 tomatoes
Bowl Build
- 1 cup torn day-old injera pieces
- 3 tbsp ayib
- 3 tbsp silsi
- Pickled jalapeños
- Fresh coriander
Method
- Make tibs: sear beef in kibbeh with berbere, onion, garlic, jalapeño, tomato. Season.
- Layer torn injera in a bowl.
- Top with hot tibs.
- Add ayib mound on one side.
- Spoon silsi on the other.
- Scatter pickled jalapeños and coriander.
Chef Tips
- The ayib and silsi are not mixed — guests combine as they eat.
- Hot tibs on torn injera softens it — this is intentional.
Common Mistakes to Avoid
- Mixing everything before serving — presentation is the point.
The Science
See ETH022 for tibs science.
Nutrition (per serving)
Health Benefits
- High protein.
- Teff iron from injera.
- Probiotic from ayib.
Cultural Note
The tibs bowl is Addis Ababa's response to the global bowl food trend — the same tibs that Ethiopians have eaten for centuries, presented in a format that connects with a generation that grew up eating both injera and global food. It is tradition wearing contemporary clothing.
Storage & Serving
Storage: Assemble to order.
Reheating: Not applicable.
Serve with: As a standalone modern meal