Gubet Tibs Recipe: How To Make Ethiopian Fried Liver

Name: Gubet Tibs Recipe: How to Make Ethiopian Fried Liver
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Ethiopian
Ingredients: 2 lbs. 3 oz. (1 kg) beef or lamb liver, cleaned and cut into small cubes; 2 2/3 tablespoons (40g) thinly sliced shallots; 2 teaspoons (10g) awaze (Ethiopian spice paste); 1 tablespoon (14g) clarified butter; ½ teaspoon (2g) black pepper, freshly ground; Salt, to taste; Jalapeño pepper, chopped (optional); 2 cups (480ml) tej (Ethiopian honey wine)

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Prepare to embark on a culinary journey with Gubet Tibs, a truly exceptional Ethiopian fried liver dish that’s bursting with savory, spicy, and subtly sweet notes. This recipe holds a special place in my heart, offering a unique blend of textures and an explosion of flavors that perfectly embodies the richness of Ethiopian cuisine.

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 6 servings
Serving size: 300g
Diet: (Not specified, but can be adapted)
Cuisine: Ethiopian
Category: Side Dishes

Ingredient Highlights

Awaze: A vibrant Ethiopian spice paste, is the heart of its fiery flavor, made from a blend of berbere, garlic, ginger, and other aromatic spices. If you can’t find pre-made awaze, you can easily make your own by mixing berbere powder with a little water, minced garlic, and ginger.
Tej: Ethiopian honey wine, adds a unique sweet and tangy depth that beautifully balances the richness of the liver and the heat of the awaze. While tej is traditional, a dry white wine with a touch of honey or even a good quality mead could be a creative substitute in a pinch.

Clarified butter: Or niter kibbeh, is essential for its high smoke point and nutty flavor, providing the perfect medium for sautéing the liver. Regular butter can be used, but the flavor profile will be slightly different.

See the full ingredient list in the recipe card below.

Equipment Needed

For this Gubet Tibs recipe, a sturdy frying pan or skillet with a good heat distribution is crucial for achieving that perfect sear on the liver. A large mixing bowl will also be handy for combining the liver with the flavorful tej and awaze mixture.

Step-by-Step Overview

Start by preparing the liver, ensuring it’s cleaned of any thin filaments and cut into uniform, bite-sized cubes. This step is important for even cooking.
Season the liver generously with black pepper and salt – this initial seasoning is key to building flavor from the ground up.
While the liver is getting ready, whisk together the tej and awaze in a separate bowl, creating the vibrant sauce that will coat the tibs later. If you’re a fan of a little extra kick, now’s the time to chop your jalapeño.

Heat clarified butter in a frying pan until it’s shimmering and bubbling, then add the seasoned liver. The goal here is to get a beautiful brown sear on the liver cubes, locking in their juices and developing a rich flavor.
Once the liver is browned, immediately add the thinly sliced shallots and chopped jalapeño, sautéing them just until they soften. The trick is not to overcook them; you want them tender-crisp.
Remove the pan from the heat and transfer the hot liver and aromatics to a bowl. Pour the tej and awaze mixture over the hot ingredients and mix well. The residual heat from the liver will gently warm the sauce, allowing the flavors to meld beautifully without overcooking the delicate tej.

Serve it up hot, ideally with injera to soak up all those delicious juices!

Storage & Reheating Tips

Gubet Tibs is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the tibs in a skillet over medium-low heat, adding a tiny splash of water or broth if needed to prevent drying out. Avoid high heat, as this can make the liver tough. Microwaving is an option for convenience, but it may slightly alter the texture.

Variations & Substitutions

While this recipe is fantastic as is, there are a few ways to customize it. For a milder version, reduce the amount of awaze or omit the jalapeño. If you prefer a different protein, chicken or beef could be used, though the cooking times and flavor profile would change. For a vegetarian twist, consider using firm tofu or mushrooms, adjusting the cooking method to achieve a similar texture. You could also experiment with adding other vegetables like bell peppers or carrots during the sautéing stage for added color and nutrients.

FAQs

Can I make Gubet Tibs ahead of time?

While best fresh, you can prep the liver and the tej/awaze mixture in advance. Cook just before serving.

What if I don’t have tej?

As mentioned, a dry white wine with a touch of honey or mead can be a substitute, though the authentic flavor will be slightly different.

Is this dish spicy?

Yes, awaze provides a good kick. Adjust the amount to your preference.

Can I use regular butter instead of clarified butter?

Yes, but clarified butter (or niter kibbeh) adds a unique nutty flavor and has a higher smoke point, which is ideal for sautéing.

What do I serve Gubet Tibs with?

Traditionally, it’s served with injera, but rice or even crusty bread are great alternatives.

A Taste of Home

Gubet Tibs, or fried liver, holds a special place in Ethiopian cuisine, often enjoyed during celebrations or as a hearty, flavorful meal. For me, it evokes memories of bustling family gatherings, the aroma of spices filling the air, and the joy of sharing food that truly nourishes the soul. It’s a dish that speaks to the heart of Ethiopian hospitality and the vibrant tapestry of its flavors.