Tibs
Tibs is a popular Ethiopian and Eritrean dish featuring sautéed or stir-fried meat, typically beef or lamb, cooked with onions, peppers, and a blend of aromatic spices like berbere. It's often served sizzling hot on a clay plate and can range from mildly spiced (alicha) to fiery hot (key wot style). The dish is a staple of celebratory meals and is traditionally enjoyed by scooping it up with pieces of injera, the spongy sourdough flatbread.
🍽️ Nutrition at a glance
Tibs is a high-protein, moderate-fat dish with very few carbohydrates, making it a protein-rich centerpiece. It provides significant amounts of iron, zinc, and B vitamins from the meat, with a rough calorie range of 400-600 kcal per typical serving depending on the cut of meat and amount of cooking fat used.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 34 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 7.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 9.5 mg |
| Selenium | 32 mcg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Vitamin B6 | 0.6 mg |
Per 1 typical serving (250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, tibs is often a dish of honor, prepared for special occasions and guests, and the sizzling presentation is part of its appeal. Nutritionally, the cooking method (quick sautéing) helps retain more nutrients in the vegetables compared to long-stewed dishes.
AI estimate may be inaccurate · Terms