Zilzil Tibs Beef is a traditional Ethiopian dish made with strips of lean beef or lamb sautéed with onions, garlic, and spices. This version features a rich blend of buttery and spicy flavors, complemented by the freshness of cilantro, which enhances its bold taste. Here's how to prepare it at home.

Zilzil Tibs Beef

Sinig Karya is a fresh and zesty appetizer made from jalapeños, tomatoes, onions, and a mix of seasonings.  The dish features the heat of jalapeños complemented by the tangy brightness of lime juice, resulting in a vibrant and crunchy texture.  Here's how to prepare it at home.

Sinig Karya

Key Rye Gin

Lamb Awaze Tibs

Choose three options from the selection below.

Vegan Options

Strips of tender chicken sautéed with Goorsha's seasoned pepper sauce, tomatoes, garlic, onions and jalapeños.

Doro Tibs

Chicken stewed in a berbere sauce with garlic, onions, cardamom and ginger. Served with one chicken leg and a hard-boiled egg.

Doro Wot

Lamb Awaze Tibs. Qubed lamb sautéed in Goorsha's seasoned butter, mixed with onions, garlic and finished with Goorshas awaze.

Lamb Tibs

Chopped collard greens and beef short ribs sautéed with onions, garlic and ginger.

Zilbo

Minced steak tartar seasoned with mitmita, cardamom and Goorsha’s seasoned butter.

Kitfo

Strips of savory beef stewed with berbere, garlic, onions, cardamom and ginger.

Zilzil Key Wot

Short ribs sautéed with onions, garlic, jalapeños and Goorsha’s special seasoning.

Goden Tibs

Tender pieces of meat (Rib Eye/Lamb), cooked with Goorsha's seasoned pepper sauce, tomatoes, garlic, onions and jalapeños.

Awaze Tibs Beef

Strips of savory beef stew seasoned with turmeric, garlic, onions and ginger.

Zilzil Alecha

Whole lentils seasoned with onions, mustard powder, jalapeños and olive oil.

Azifa

Fresh cubed beets mixed with tomatoes, onions, jalapeños and cilantro tossed in a lime and olive oil dressing.

Beet Root Salad

Mix of lettuce, tomatoes, onions, jalapeños and cilantro tossed with Goorsha’s house dressing.

House Salad

Ethiopian-style salad made with tomatoes, onions and jalapeño peppers.

Timatim Salad

Steamed corn bread layered with sautéed collard greens and short ribs.

Kashka

Savory lamb leg soup flavored with garlic, onions and Goorsha’s special seasoning. Served mild or hot.

Kekel

Crispy pastry stuffed with lentils, onions, garlic, and jalapeños. Served with Deko sauce.

Sambusa

Minced beef tartar seasoned with mitmita, cardamom, ayeb, and Goorsha’s spiced butter, served on a bed of spinach wrapped in injera.

Kitfo Goorsha

Tennessee Whiskey

Jack Daniel's

Lean beef/ Lamb strips sautéed in Goorsha's seasoned butter, mixed with onions, garlic, and jalapeños.

Gather all the ingredients and slice the beef or lamb, onion, garlic, and jalapeño as specified.

Prepare the Ingredients

In a large skillet, melt the butter over medium heat. Add the sliced onions and sauté for about 3-4 minutes until they become translucent.

Sauté the Onions and Garlic

Increase the heat to medium-high and add the beef or lamb strips to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the meat is browned.

Add the Meat

Add the minced garlic, sliced jalapeño, salt, black pepper, ground cumin, and ground coriander. Stir well to combine and cook for another 2-3 minutes.

Season the Dish

Remove from heat, garnish with chopped cilantro, and serve hot.

Finish and Garnish

lean beef or lamb strips

unsalted butter

onion, thinly sliced

garlic, minced

jalapeño, sliced

salt

black pepper

ground cumin

ground coriander

fresh cilantro, chopped

Jalapeños stuffed with tomatoes and onions, seasoned with black pepper, salt, lime and olive oil.

Carefully slice the jalapeños in half lengthwise and remove the seeds. Set aside.

Prepare the Jalapeños

In a mixing bowl, combine diced tomatoes, finely chopped onion, black pepper, salt, lime juice, and olive oil. Mix until well combined.

Make the Filling

Spoon the tomato and onion mixture into each jalapeño half, packing it gently.

Stuff the Jalapeños

Preheat the oven to 375°F (190°C). Place the stuffed jalapeños on a baking sheet and bake for 15-20 minutes until the jalapeños are tender and the filling is heated through.

Bake

Remove from the oven and let cool slightly before serving. Enjoy your Sinig Karya!

Serve

Jalapeños

Tomatoes

Onion

Black Pepper

Salt

Lime Juice

Olive Oil

Chill a cocktail glass by filling it with ice water and setting it aside.

Prepare the Glass

In a cocktail shaker, combine the rye whiskey, dry vermouth, key lime juice, simple syrup, and Angostura bitters.

Mix the Ingredients

Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Empty the ice water from the chilled cocktail glass. Strain the mixture into the glass.

Strain and Serve

Garnish with a wedge of key lime on the rim of the glass.

Garnish

Rye Whiskey

Dry Vermouth

Key Lime Juice

Simple Syrup

Angostura Bitters

Ice Cubes

Key Lime Wedge

In a large bowl, combine the lamb cubes with vegetable oil, garlic, ginger, berbere spice blend, paprika, salt, and black pepper. Mix well to coat the lamb evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinating the Lamb

Heat a large skillet or pan over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 8-10 minutes.

Cooking the Lamb

Add the sliced onion, bell pepper, and chopped tomatoes to the skillet. Sauté for another 5-7 minutes until the vegetables are tender.

Adding Vegetables

Stir in the chopped cilantro and adjust seasoning if necessary. Cook for an additional 2 minutes.

Finishing Touch

Serving

Lamb shoulder, cut into cubes

Vegetable oil

Onion, sliced

Garlic, minced

Ginger, minced

Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Cook Quinoa

Drain and rinse the chickpeas. In a bowl, mix chickpeas with olive oil, garlic powder, salt, and black pepper. Set aside.

Prepare Chickpeas

Chop the spinach, cherry tomatoes, cucumber, and avocado into bite-sized pieces. Combine in a large serving bowl.

Chop Vegetables

Add the cooked quinoa and seasoned chickpeas to the bowl with vegetables. Drizzle with lemon juice and toss everything together gently.

Combine Ingredients

Chop fresh herbs and sprinkle on top before serving.

Chickpeas

Quinoa

Spinach

Cherry Tomatoes

Cucumber

Avocado

Lemon Juice

Garlic Powder

Fresh Herbs (e.g., parsley, cilantro)

Gather all the ingredients and prepare them by cutting the chicken into strips, dicing the tomatoes, slicing the onion and jalapeños, and mincing the garlic.

In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and minced garlic, sautéing until the onions are translucent and fragrant.

Add the chicken strips to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.

Cook the Chicken

Stir in the diced tomatoes and sliced jalapeños. Cook for another 3-4 minutes, allowing the tomatoes to soften.

Add Tomatoes and Jalapeños

Pour in Goorsha's seasoned pepper sauce and mix well to coat the chicken and vegetables. Let it simmer for an additional 2-3 minutes.

Incorporate the Sauce

Remove from heat and serve hot, garnished with fresh herbs if desired.

chicken breast, cut into strips

Goorsha's seasoned pepper sauce

tomatoes, diced

onion, sliced

jalapeños, sliced

olive oil

Rinse the chicken legs under cold water and pat dry with paper towels. Season with salt and set aside.

Prepare the Chicken

Chop the onions finely. In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until they are soft and golden brown, about 10-15 minutes.

Sauté Onions

Mince the garlic and ginger, then add them to the pot with the onions. Sauté for another 2-3 minutes until fragrant.

Add Garlic and Ginger

Stir in the berbere spice mix and cardamom pods, cooking for another minute to release their flavors.

Incorporate Spices

Add the chicken legs to the pot, stirring to coat them with the spice mixture. Pour in the chicken broth and bring to a simmer. Cover and cook on low heat for 30-40 minutes until the chicken is tender and cooked through.

While the chicken is cooking, prepare the hard-boiled eggs. Boil water in a separate pot, gently add the eggs, and cook for 9-12 minutes. Once done, transfer to cold water, peel, and set aside.

Prepare Hard-Boiled Eggs

Once the chicken is cooked, taste and adjust seasoning with salt if necessary. Serve each chicken leg on a plate with a hard-boiled egg on the side. Enjoy your Doro Wot!

Chicken legs

Onions

Garlic

Ginger

Berbere spice mix

Cardamom pods

Chicken broth

Hard-boiled eggs

Begin by cubing the lamb shoulder into bite-sized pieces. Slice the onion and mince the garlic.

In a large skillet or frying pan, heat Goorsha's seasoned butter over medium-high heat. Add the cubed lamb and season with salt and black pepper. Sauté until browned on all sides, about 5-7 minutes.

Sauté the Lamb

Reduce the heat to medium and add the sliced onions and minced garlic to the skillet. Cook until the onions are translucent and the garlic is fragrant, about 3-4 minutes.

Add Onions and Garlic

Stir in the Awaze spice blend and cook for an additional 2 minutes, ensuring the lamb is well-coated with the spices.

Finish with Awaze

Remove from heat and serve the lamb tibs hot, garnished with additional spices or fresh herbs if desired.

Lamb shoulder, cubed

Goorsha's seasoned butter

Awaze spice blend

Black pepper

Wash and chop the collard greens into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Sauté the Aromatics

Add the beef short ribs to the pot, seasoning with salt and black pepper. Brown the ribs on all sides, about 5-7 minutes.

Brown the Short Ribs

Stir in the chopped collard greens and cook for 2-3 minutes until they begin to wilt. Pour in the beef broth, bringing the mixture to a simmer.

Cook the Collard Greens

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

Simmer

Once cooked, remove from heat and serve the Zilbo hot, garnished with additional black pepper if desired.

Collard greens

Beef short ribs

Olive oil

Beef broth

Finely mince the beef tenderloin using a sharp knife or a meat grinder. Ensure the beef is very fresh.

Prepare the Beef

In a mixing bowl, combine the minced beef with mitmita spice, ground cardamom, and salt. Mix well to ensure even seasoning.

Mix Ingredients

In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly and then mix in a pinch of mitmita for extra flavor.

Prepare the Butter

Plate the seasoned beef mixture and drizzle the spiced butter over the top. Serve immediately with traditional accompaniments.