Popular and prepared year-round, this dish also has a place on the table for the fast-breaking feasts of Easter and Christmas. You can cook the meat and brown the onions in the same skillet. Use the largest one you have, and when you're done cooking the onions, move them to the outside of the pan as you cook the meat in the center. For a slightly saucier version of this dish, stir in a splash of tej (Ethiopian mead), red wine, or water with the chiles, and cook for an additional 2 minutes.
Adapted from Ethiopia: Recipes and Traditions from the Horn of Africa (2019) by Yohanis Gebreyesus with Jeff Koehler. Published by Interlink Books.
What You Will Need
- 2 lb. boneless, lean beef, such as top round or sirloin, thinly sliced against the grain, then cut into 1x2-inch-wide strips
- Kosher salt
- Freshly ground black pepper
- 3 Tbsp. vegetable oil
- 2 large yellow onions, thinly sliced (7 cups)
- 1 Tbsp. plus 1½ tsp. Spiced Clarified Butter or clarified butter
- ¼ tsp. berbere spice blend, plus more for serving
- 1 sprig fresh rosemary
- 1 medium jalapeño, seeded and thinly sliced (3 Tbsp.)
- Injera or another flatbread, for serving
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