Ethiopian Siga Tibs with Mitmita and Injera

Spicy Beef Stir Fry with Fermented Flatbread

This traditional Ethiopian dish combines tender beef sauteed with spices, paired with spicy mitmita seasoning, all served on a bed of tangy injera.

1 h 30 min
4
Intermediate

Ingredients

For the Siga Tibs

Beef

500g, cut into 1-inch cubes

Oil

2 tablespoons (vegetable or niter kibbeh)

Salt

1 teaspoon

Mitmita

1 tablespoon freshly ground

Onion

1 large, sliced

Garlic

2 cloves, minced

Green chili

1, sliced (optional)

For the Injera

Teff flour

2 cups

Water

2 ½ cups

Yeast

1 teaspoon

Salt

A pinch

For the Mitmita Seasoning

African bird's eye chili powder

2 tablespoons

Ground cardamom

1 teaspoon

Ground cloves

1 teaspoon

Salt

1 teaspoon

Preparation

Marinating the Beef

Combine ingredients

In a bowl, combine beef cubes with salt, oil, and mitmita.

Marinate

Cover and let marinate for at least 30 minutes.

Prep vegetables

Prepare other ingredients while the beef marinates.

Marinate the beef overnight for even more intense flavors.

Preparing the Injera Batter

Mix ingredients

In a large bowl, mix teff flour, water, and yeast until smooth.

Ferment

Cover with a cloth and let ferment for 1 to 2 days at room temperature.

Season batter

Stir in salt once fermented and ready to cook.

Ensure the injera batter is fermented properly to achieve the right texture.

Cooking Process

Cook Siga Tibs

Heat oil in a skillet, sauté onions and garlic, then add marinated beef; stir-fry until browned.

Use medium-high heat for best results.

Cook Injera

Pour batter onto a hot, non-stick skillet, cooking until bubbles form and the surface is dry.

Maintain medium heat while cooking injera.

Make Mitmita Seasoning

Mix all mitmita ingredients thoroughly and store in an airtight container.

Plating & Serving