Zilzil Tibs Recipe

Name: Zilzil Tibs Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Ethiopian
Ingredients: 1 lb beef tenderloin (454g); 1 green bell pepper, chopped into squares (150g); 4 tbsp niter kibbeh (Ethiopian clarified butter) (60ml); 3 tbsp berbere (Ethiopian seasoning) (45ml); 1 red onion, finely diced (110g); ¼ cup chicken broth (60ml); 2 tbsp red wine (30ml); ¼ tsp black pepper powder (1.25ml); 1 tsp salt (5g)

Jump to Recipe·Print Recipe·5 from 11 reviews

Table of Contents

Get ready to ignite your taste buds with Zilzil Tibs, a vibrant and incredibly flavorful Ethiopian beef dish that’s a true celebration of spice and tender meat. This recipe holds a special place in my heart because it perfectly embodies the rich, aromatic complexity of Ethiopian cuisine, making it a showstopper for any meal.

Key Information

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 3 servings
Serving size: 300g
Diet: N/A
Cuisine: Ethiopian
Category: Main Dishes

Ingredient Highlights

Niter Kibbeh: Ethiopian clarified butter is the golden thread that weaves through this dish, imparting a nutty, aromatic depth that regular butter simply can’t replicate. It’s infused with spices like fenugreek, cumin, and turmeric, giving it a unique flavor profile. If you can’t find it pre-made, you can easily make your own by simmering unsalted butter with a few common spices until the milk solids separate and the butter clarifies.
Berbere: The iconic Ethiopian spice blend. This fiery red mix is a symphony of chili peppers, ginger, garlic, basil, korarima, rue, and more. Its complex heat and earthy notes are the soul of Zilzil Tibs. While store-bought berbere is widely available in ethnic markets or online, you can also find recipes to make a homemade version for a truly authentic touch.

Beef tenderloin: Crucial for achieving that melt-in-your-mouth texture. Its inherent tenderness means it cooks quickly and absorbs the rich flavors beautifully. For a more economical option, you could substitute with top sirloin, just be mindful not to overcook it.

See the full ingredient list in the recipe card below.

Equipment Needed

For this Zilzil Tibs recipe, a good quality mid-sized skillet is your best friend. A cast-iron skillet works wonderfully for achieving a nice sear on the beef and distributing heat evenly, ensuring everything cooks perfectly. You’ll also want a non-reactive bowl for marinating the beef, as the acidity from the red wine can react with certain metals.

Step-by-Step Overview

Cubing the beef: Start by cubing the beef tenderloin into bite-sized pieces, about half an inch, which ensures quick and even cooking.
Marinade preparation: In a separate bowl, combine the vibrant berbere with red wine and a generous portion of niter kibbeh to create a rich, aromatic paste. This paste is then divided, with half coating the beef for a crucial 30-minute room temperature marinade. This short marination time is just enough for the beef to absorb those incredible flavors without becoming too tenderized.
Searing the beef: Next, sear the marinated beef in a hot skillet with more niter kibbeh, just until it loses its reddish hue – this is a quick process, only about two minutes, to lock in the juices. Don’t worry if it’s not fully cooked through; it will finish cooking later.

Sautéing the peppers: Once the beef is seared, set it aside, making way for the green bell peppers. These are sautéed until they begin to wilt, softening and releasing their sweet notes, then they join the beef on the plate.
Onion preparation: The final aromatic foundation is built by sautéing the finely diced red onions until they are beautifully softened and translucent, a process that takes about ten minutes. This step is crucial for developing the dish’s underlying sweetness and depth.
Creating the sauce: With the onions ready, add the remaining berbere paste, along with chicken broth, black pepper, and salt, to the skillet, creating a fragrant sauce. This simmers for just a minute, allowing the flavors to meld.

Final cooking: Finally, return the seared beef and wilted peppers to the skillet, toss with the sauce, and cook together for a mere two minutes. This last step brings all the components together, ensuring the beef is perfectly cooked through and coated in the rich, spicy sauce. The key here is not to overcook the beef in the final stage, preserving its tenderness.

Storage & Reheating Tips

Leftover Zilzil Tibs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of chicken broth or water if needed to prevent it from drying out. You can also microwave it, but the stovetop method helps maintain the beef’s tenderness and the sauce’s consistency.

Variations & Substitutions

For a vegetarian twist, you could substitute the beef with firm tofu or hearty mushrooms like cremini or portobello, adjusting cooking times accordingly. If you prefer a milder flavor, reduce the amount of berbere or opt for a less spicy blend. For those who don’t consume alcohol, apple cider vinegar or a bit more chicken broth can replace the red wine in the marinade. You can also experiment with adding other vegetables like carrots or potatoes during the onion sauté stage for added bulk and nutrition.

FAQs

Can I freeze Zilzil Tibs?

While you can freeze it, the texture of the beef and peppers might change slightly upon thawing. It’s best enjoyed fresh or refrigerated.

What if I don’t have niter kibbeh?

You can use regular clarified butter or ghee, but the unique aromatic notes will be missing. You can try infusing regular clarified butter with a pinch of fenugreek, turmeric, and cardamom for a closer approximation.

How do I make this dish spicier?

Increase the amount of berbere or add a pinch of cayenne pepper to the sauce.

What should I serve Zilzil Tibs with?

It’s traditionally served with injera (Ethiopian flatbread) for scooping, but it also pairs wonderfully with rice or quinoa.

A Taste of Home

Zilzil Tibs, like many Ethiopian dishes, is more than just food; it’s an experience. Growing up, the aroma of berbere and niter kibbeh simmering in the kitchen was the ultimate comfort. This dish, often served at gatherings and celebrations, embodies the communal spirit of Ethiopian dining, where sharing food from a common platter fosters connection and conversation. It’s a taste of home, a reminder of vibrant family meals, and a testament to the rich culinary heritage of Ethiopia.

Zilzil Tibs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

Learn how to make an authentic Ethiopian dish by using our Zilzil Tibs Recipe. Here you will find all the ingredients you will need to make this traditional Ethiopian dish with all the necessary directions.

Author: Sara Bayou
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 3 servings 1x
Category: Main Dishes
Method: Sauté/Stir-Fry
Cuisine: Ethiopian

Instructions

Start by cutting your beef tenderloin into cubes of approx. half-inch, and place them in a mid-sized bowl that is nonreactive.
In a separate bowl, put the berbere and red wine with 2 tbsp niter kibbeh and mix them thoroughly until the blend changes to paste.

Use half of the paste and coat the beef with it. keep the remaining paste aside for later use. Then let the beef marinate for about 30 min. at room temp.
Next, add 1 tbsp. niter kibbeh over medium-high heat in a mid-sized skillet. Then add the beef and cook it for about 2 minutes – while stirring – until it loses its reddish color.
When the beef is done cooking, transfer it to a plate, and reduce the heat to medium. Then add the green bell peppers, and cook – while stirring – for about 5 min. until the peppers start to wilt.

When the peppers are done cooking, transfer them to the same plate you placed the beef on.
Next, add another tbsp. niter kibbeh and heat. Then add the onions and cook them – while stirring – for about 10 min. until they soften.
Then add the remaining paste you previously kept aside along with the chicken broth. Then sprinkle the black pepper and salt in the mix and cook – while stirring – for about a minute.