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Restaurants›Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine›Tbsi With Veg Recipe

Tbsi With Veg Recipe

Name: Zara Restaurant Bristol - Ethiopian & Eritrean Cuisines Tbsi With Veg Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 lb cubed protein (beef, lamb, or firm tofu); 1 pc onion, medium, finely chopped; 1 pc tomato, large, diced; 1 pc green chilies, finely chopped; 3 cups fresh spinach, washed and roughly chopped; 2 cups kale, stems removed, chopped; 3 cloves garlic, minced; 1 tsp ginger, minced; 1 tbs berbere spice (or substitute: smoked paprika + cayenne + warm spices); 1 tsp ground cumin; 1 tsp ground coriander; 1.5 tsp salt; 0.5 tsp black pepper, ground; 1 tbs tomato paste (optional, for deeper tomato flavor); 0.5 cups water or low-sodium broth; 2 tbs ghee or neutral oil (ghee optional); 3 cups mixed salad greens (lettuce, arugula, etc.); 0.5 pc cucumber, thinly sliced; 1 pc tomato, small, sliced or diced; 0.25 pc red onion, thinly sliced; 1 tbs lemon juice; 1 tbs olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 6 pieces teff injera (or cooked rice, warm); 2 tbs fresh cilantro or parsley for garnish (optional)

Inspired by Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine

Time45m

Serves4

Cube sauteed with onion, tomato, green chilli, spinach + kale and salad on the side (ghee optional) served with teff injera (rice optional)

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Ingredients

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Main Tbsi (Cubed Protein and Greens)

1 lb cubed protein (beef, lamb, or firm tofu)

1 pc onion, medium, finely chopped

1 pc tomato, large, diced

1 pc green chilies, finely chopped

3 cups fresh spinach, washed and roughly chopped

2 cups kale, stems removed, chopped

3 cloves Garlic, minced

1 tsp Ginger, minced

1 tbs berbere spice (or substitute: smoked paprika + cayenne + warm spices)

1 tsp Ground cumin

1 tsp Ground coriander

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper, ground

1 tbs tomato paste (optional, for deeper tomato flavor)

1/2 cups water or low-sodium broth

2 tbs ghee or neutral oil (ghee optional)

Salad (Side)

3 cups mixed salad greens (lettuce, arugula, etc.)

1/2 pc cucumber, thinly sliced

1 pc tomato, small, sliced or diced

1/4 pc Red onion, thinly sliced

1 tbs ReaLemon lemon juice

1 tbs olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Serving

6 pieces teff injera (or cooked rice, warm)

2 tbs fresh cilantro or parsley for garnish (optional)

Method

Main Tbsi (Cubed Protein and Greens)

Prepare ingredients

Pat the cubed protein dry with paper towels and season lightly with 0.5 tsp salt and 1/4 tsp black pepper. Wash and roughly chop the spinach and kale. Finely chop the onion and green chili, mince garlic and ginger, and dice the tomato.

Brown the protein

Heat 1 tablespoon ghee or oil in a large skillet over medium-high heat. When hot, add the cubed protein in a single layer (do not overcrowd — work in batches if needed). Sear for 3–4 minutes per side until browned. Transfer browned pieces to a plate and set aside. If using tofu, brown 2–3 minutes per side until golden.

Sauté aromatics

Reduce heat to medium. Add the remaining 1 tablespoon ghee or oil to the same skillet. Add chopped onion and a pinch of salt; sauté 5–6 minutes until soft and translucent. Stir in minced garlic and ginger and cook 30–45 seconds until fragrant.

Build the base

Stir in the green chili, diced tomato, and tomato paste (if using). Cook 3–4 minutes until the tomato softens. Add berbere (or paprika/cayenne blend), cumin, and coriander; toast spices 30–60 seconds while stirring to bloom their aroma.

Combine protein and greens

Return the seared protein to the skillet. Add 1/2 cup water or broth, scrape up any browned bits from the pan, and bring to a gentle simmer. Cover and simmer 6–8 minutes for meat (or 3–4 minutes for tofu) to finish cooking and absorb flavors.

Add spinach and kale

Uncover and add the chopped spinach and kale. Season with the remaining 1 tsp salt and remaining 1/4 tsp black pepper. Stir to combine; the greens will wilt quickly. Cook an additional 3–4 minutes until greens are fully wilted and tender and sauce has slightly thickened. Taste and adjust seasoning.

Finish

If desired, stir in 1 teaspoon ghee for a glossy finish and rounded flavor. Sprinkle chopped cilantro or parsley if using. Keep warm for serving.

Salad (Side)

In a bowl, combine mixed salad greens, sliced cucumber, diced tomato, and thinly sliced red onion.

Whisk together lemon juice, olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Toss dressing with salad just before serving to keep greens crisp.

Serving

Warm teff injera or cooked rice. On a large serving platter or individual plates, spread or place injera, spoon the Tbsi (cubed protein with greens) in the center or on top of injera, and place the salad to the side.

Serve hot, with extra ghee on the side if desired. Yields 4 generous servings; tear pieces of injera to scoop up the Tbsi, or eat with rice using forks and spoons.