Ethiopian aromatic beef casserole with accompanying dishes

December 27, 2019

Recently I've fallen helplessly for the intense flavor, colour and spice of Ethiopian food, which I first discovered when living in North London. This spread consists of a selection of traditional Ethiopian dishes included Tibs (an aromatic beef casserole), Misir Wot (a lentil stew), spiced collard greens, and a Timatim tomato salad with jalapeños. All of the above can be servd with Injera bread (pictured) which can be purchased at Ethiopian restaurants. Injera is the most unfathomable bread. Made of teff flour it's slighty sour and with a foamy texture, but somehow when covered in steaming spicy casserole it absorbs all those lovely juices and is utterly transformed.  That being said, all Ethiopian dishes are great with fluffy basmati rice, as sometimes Injera can be tricky to find! 


Berbere spice is an absolute must-have for almost all Ethiopian dishes, so if you're planning on making some if not all this dishes I would recommend stocking up. The Bart's version is the best and most widely available I have found. 




TIBS - beef and tomato casseole (SERVES 6) 




  • 125ml vegetable oil

  • 3 yellow onions, peeled and diced finely

  • 3 tbsp berbere

  • 1 tin chopped tomatoes

  • 1 kg beef braising steak, diced into small cubes

  • 2 garlic cloves, minced

  • 3 inch knob ginger, minced, about 2 tbsp










  • 4 sprigs fresh rosemary

  • About 125ml red wine

  • 1 tbsp kibe (Ethiopian butter) or unsalted butter

  • 4 medium tomatoes, cut into eighths

  • 2 green chillies, sliced lengthwise into 4 pieces


  1. Heat the oil in a large frying pan and add the sliced onions. Fry until softened and translucent – about 10 minutes.

  2. Add the berbere and chopped tomatoes to the onions and simmer gently for 15 minutes.

  3. Add the diced beef, minced garlic, ginger and 2 sprigs of rosemary and cook until all the water has been absorbed. Add the wine and simmer for 5 minutes; if the stew looks dry, add a little water. Cook the stew for around 40 minutes, keep bubbling away until the beef begins to soften and become tender.

  4. Add the kibe or butter. Season with salt, and simmer 5 minutes for the flavours to meld.

  5. Add the fresh tomato, green chilli and remaining 2 sprigs of rosemary. Cook until the tomatoes have just softened – about 5 minutes. Serve with injera or rice. 


MISIR WOT - lentil stew (serves 6) 


  • 4 tbsp unsalted butter 

  • 1 large yellow onion, very finely diced

  • 3 cloves garlic, finely minced

  • 1 Roma tomato, very finely chopped

  • 3 tbsp tomato paste

  • 2 tbsp bebere 

  • 200g red lentils, rinsed

  • 300ml of chicken or vegetable stock

  • 1 tsp of salt 



  1. Melt 3 tbsp of  butter in a medium stock pot.  Add the onions and cook over medium-high heat for 8-10 minutes until soft and translucent.  

  2. Add the garlic, tomatoes, tomato paste and 1 tbsp of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.

  3. Add the stock and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.

  4. Stir in the remaining tablespoon of butter and berbere. Simmer for a couple more minutes. Add salt to taste.



TIMATIM SALAD - spicy tomato salad



  • 3-4 large tomatoes diced

  • 1/2 red onion finely diced

  • 1-2 jalapeno peppers de-seeded and chopped finely


For the dressing:

  • 3 tbsp  olive oil 

  • 3 tbsp white or red wine vinegar

  • Juice of 1 lemon

  • 1 or two garlic cloves minced

  • 2 tsp of berbere 



Mix all the ingredients for the salad together in a bowl. In another bowl combine the dressing ingredients and whisk together. Pour over the salad veggies and refrigerate.






  • 500g of collard, spring greens or rainbow chard- make sure to remove the hard stems and chop into strips

  • 3 tbsp olive oil

  • 1 1/2 tsp minced ginger

  • 2 tsp minced garlic

  • 1 large white onion chopped

  • 1 tsp smoked paprika

  • 1 teaspoon ground coriander

  • 2 tsp of berbere

  • 1 tsp of ground cumin

  • 1-2 Fresh Chilli pepper or ½ teaspoon cayenne pepper or more

  • 1 fresh lemon


  1. In a large skillet/wok , add the oil,  garlic, ginger, chili pepper, cumin, berbere, corriander, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn.

  2. Then add onions, mix with the spices. Sauté for about 3-5 minutes.

  3. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust the seasoning –Salt and pepper, turn off the heat.

  4. Remove from the heat and let it cool. 




















Share on Facebook
Please reload

You Might Also Like:

Orzo with langoustines, cherry tomatoes and marinaded feta

September 8, 2020

Cornish hake with wild samphire, vine tomatoes and clams

August 16, 2020

Please reload

  • Instagram
ABOUT The Foody Girl

i love  whipping up  dishes from across the world,  mostly inspired by my time living  in jordan and morocco. many of my recipes draw from elements of middle eastern and north african cooking and i delight in introducing friends and family to these unique flavours. 

i  hope you enjoy following my adventures in the kitchen

Search blogs by tags