Ethiopian Siga Tibs with Mitmita and Injera
This traditional Ethiopian dish combines tender beef sauteed with spices, paired with spicy mitmita seasoning, all served on a bed of tangy injera.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine ingredients
In a bowl, combine beef cubes with salt, oil, and mitmita.
- 2
Marinate
Cover and let marinate for at least 30 minutes.
- 3
Prep vegetables
Prepare other ingredients while the beef marinates.
Tip: Marinate the beef overnight for even more intense flavors.
Preparing the Injera Batter
- 1
Mix ingredients
In a large bowl, mix teff flour, water, and yeast until smooth.
- 2
Ferment
Cover with a cloth and let ferment for 1 to 2 days at room temperature.
- 3
Season batter
Stir in salt once fermented and ready to cook.
Tip: Ensure the injera batter is fermented properly to achieve the right texture.
How to Make Ethiopian Siga Tibs with Mitmita and Injera
Total time: 2 h · Yields 4 servings
- 1
Cook Siga Tibs
Heat oil in a skillet, sauté onions and garlic, then add marinated beef; stir-fry until browned.
- 2
Cook Injera
Pour batter onto a hot, non-stick skillet, cooking until bubbles form and the surface is dry.
- 3
Make Mitmita Seasoning
Mix all mitmita ingredients thoroughly and store in an airtight container.
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