Beef
Derek Tibs
ደረቅ ጥብስ
Ethiopia
Dry-style tibs: cubes of beef seared fast over high heat with onions, jalapeños and rosemary in niter kibbeh, served sizzling in a clay pot that keeps cooking at the table. Crusty edges, juicy interior.
Original eatfuls sticker artwork
What it is
A closer look at Derek Tibs.
Dry-style tibs: cubes of beef seared fast over high heat with onions, jalapeños and rosemary in niter kibbeh, served sizzling in a clay pot that keeps cooking at the table. Crusty edges, juicy interior.
What to look for
Know it when you find it.
Served in a smoking clay pot (shekla) with meat still bubbling in niter kibbeh; deep char on the edges and a rosemary fragrance.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Derek Tibs.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ethiopia
Awaze Tibs
አዋዜ ጥብስ
A fiery version of tibs where beef is pan-fried and finished in a rich awaze sauce — berbere blended with oil, water and sometimes tej or wine. The ultimate dish for spice lovers.
Nouvelle-Aquitaine, France
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Montenegro
Balšića Tava
Veal cut into strips, fried, then baked under a batter of egg, kajmak and cheese until the top sets and browns.
Tainan, Taiwan
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台南牛肉湯
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Russia
Beef Stroganoff
Бефстроганов
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