
Authentic Awaze Tibs Recipe: Step-by-Step Guide
Ready to make authentic Ethiopian Awaze Tibs? This easy-to-follow recipe features tender meat cooked with berbere spice blend and niter kibbeh, finished with fiery awaze sauce. Perfect for beginners and experienced cooks alike. Prep time: 15 mins | Cook time: 25 mins | Servings: 4
Ingredients
- 500g beef sirloin or lamb, cubed
- 3 tbsp niter kibbeh
- 2 tsp berbere
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2–3 tbsp awaze sauce (adjust to taste)
- Salt to taste
- Optional: Cherry tomatoes or bell peppers for extra color and flavor
Instructions
- Heat niter kibbeh in a large skillet over medium-high heat until fragrant (about 1 minute).
- Add cubed meat and cook until browned on all sides (5-7 minutes).
- Reduce heat to medium, add onions, garlic, and ginger. Sauté until onions are translucent (2-3 minutes).
- Stir in berbere and salt. Cook for 1-2 minutes to bloom spices, releasing their full aroma.
- Pour in awaze sauce and stir well. Simmer gently for 5-7 minutes until sauce thickens and flavors meld.
- Garnish with fresh cilantro or parsley. Serve hot with injera, rice, or crusty bread.
Spice | Description | Main Use in Tibs |
---|---|---|
Berbere | Complex Ethiopian blend with chili peppers, garlic, ginger, fenugreek | Adds heat and depth to meat |
Niter Kibbeh | Spiced clarified butter infused with korarima, rue, ajwain | Cooking base for richness and aroma |
Pro Spice Hacks for Perfect Tibs
Hack #1: Bloom Berbere First
Toast berbere in warm niter kibbeh for 30 seconds before adding other ingredients. This unlocks full flavor potential and prevents raw spice taste.
Hack #2: Toast Whole Spices
For homemade berbere, lightly toast whole spices (fenugreek, coriander seeds) before grinding to enhance natural oils and complexity.
How to Store Spices for Maximum Flavor
- Keep it cool: Store away from stovetops or ovens to prevent heat degradation
- Darkness is best: Use opaque containers or store in closed cabinets to block light exposure
- Dry environment: Never open spice jars near steam or boiling water to avoid moisture damage
- Air-tight containers: Transfer bulk spices to sealed glass jars to preserve freshness
- Label everything: Include purchase date to track freshness (spices lose potency after 6-12 months)

Buying Guide for Key Ingredients
Product | Features | Advantages | Best For | Occasions |
---|---|---|---|---|
Ethiopian Berbere Blend | Made with dried chili peppers, fenugreek, cardamom, cumin | Consistent flavor without blending your own | Beginners and busy cooks | Weeknight dinners, meal prep |
Homemade Niter Kibbeh Kit | Includes clarified butter, spices, and instructions | Fresher flavor and customizable spice level | Cooking enthusiasts | Special gatherings, weekend cooking |
Mitmita Powder | Ultra-spicy Ethiopian chili blend with cardamom and cloves | Perfect base for homemade awaze | Spice lovers | Customized recipes, heat seekers |
Frequently Asked Questions
What is Awaze Tibs?
Awaze Tibs is a traditional Ethiopian dish featuring sautéed meat (typically beef or lamb) cooked with berbere-spiced clarified butter (niter kibbeh) and finished with a spicy awaze sauce. It's known for its rich, complex flavors with a balance of heat, tanginess, and aromatic spices.
What meat is best for Awaze Tibs?
Beef sirloin or tenderloin works best for authentic Awaze Tibs, but lamb is also traditional. For the best results, use well-marbled cuts that will stay tender during cooking. Avoid lean cuts that might become tough. Cubes should be about 1-1.5 inches for even cooking.
Can I make Awaze Tibs vegetarian?
Yes! You can substitute mushrooms, eggplant, or firm tofu for the meat. For the vegetarian version, use vegetable broth instead of meat juices when simmering, and substitute the niter kibbeh with regular ghee or oil infused with the traditional spices (fenugreek, cardamom, etc.). The berbere and awaze sauce will still provide authentic flavor.
How spicy is Awaze Tibs?
Traditional Awaze Tibs has a significant kick from the berbere spice blend and awaze sauce, but the heat level is adjustable. The recipe suggests using 2-3 tablespoons of awaze sauce, which you can reduce for milder versions. Many Ethiopians enjoy it quite spicy, but you can tailor it to your preference. The tanginess from the awaze sauce helps balance the heat.
What can I serve with Awaze Tibs?
Traditionally, Awaze Tibs is served with injera (Ethiopian flatbread), which is used to scoop up the dish. If injera isn't available, you can serve it with rice, crusty bread, or even quinoa. A side of yogurt, fresh salad, or pickled vegetables helps balance the rich, spicy flavors. Ethiopian cuisine often features multiple dishes served together on a platter.
How long do leftovers keep?
Awaze Tibs will keep in an airtight container in the refrigerator for 3-4 days. The flavors often deepen and improve after a day. To reheat, warm gently on the stove with a splash of water or broth to refresh the sauce. You can also freeze Awaze Tibs for up to 3 months - the spices hold up well to freezing.
Can I make berbere or niter kibbeh at home?
Yes! While store-bought versions work well, homemade berbere and niter kibbeh take your Awaze Tibs to the next level. Berbere requires toasting and grinding multiple spices (chilies, fenugreek, cardamom, etc.), while niter kibbeh is made by infusing butter with traditional Ethiopian herbs and spices. The article includes a buying guide, but for true authenticity, making these from scratch is recommended when you have time.
What if I can't find authentic Ethiopian ingredients?
If you can't find authentic berbere or mitmita, you can make a simplified version using paprika, cayenne, and other common spices (though the flavor won't be identical). For niter kibbeh, you can use regular butter with added garlic, ginger, and cardamom. Many international grocery stores and online retailers now carry authentic Ethiopian spices, making it easier to get the real ingredients needed for authentic flavor.

