Serves 2

INGREDIENTS:

1 pound (450 gr) lean beef, such as top round or sirloin, cut into thin ½-inch wide strips
Salt
Sunflower, canola, or other mild vegetable oil, for greasing the pan
½ Tablespoon awaze dipping sauce (recipe below) or more to taste
½ Tablespoon niter kebbeh (recipe below) or clarified butter

INSTRUCTIONS:

1. Season the meat with salt.

2. Heat a heavy-bottomed frying pan over high heat and lightly grease with oil. Working in batches, add the meat and sear for 1–2 minutes on each side, then transfer to a plate.

3. Once all the meat has been seared, return it all to the pan, stir in the awaze and niter kebbeh, and cook, turning regularly, for 1–2 minutes until done.

4. Transfer to an earthenware serving bowl and serve immediately with injera or another flatbread.

​​Awaze Dipping Sauce

Makes about ⅓ cup

INGREDIENTS (Version One):

¼ cup (20 gr) berbere spice blend
⅓ cup (80 ml) tej (honey wine or mead)

INSTRUCTIONS: 
1. Whisk together the berbere powder and tej until well blended. Store in an airtight container in the refrigerator.

​​Niter Kebbeh (Spiced Clarified Butter)

Makes about 1¼ cups (300 gr)

INGREDIENTS:

1 pound 2 oz (500 gr) unsalted butter
1 teaspoon nigella seeds
½ teaspoon cardamom seeds
1 teaspoon coriander seeds (optional)
1 teaspoon dried koseret, or equal amounts dried oregano and thyme
1 teaspoon dried besobela or Thai basil

INSTRUCTIONS: 
1. Melt butter over low heat, skim foam, cook 5 minutes until solids sink. 
2. Strain into clean pan. 

3. Add seeds and cook 5–10 minutes until aromatic. 

4. Add herbs, cook 5 more minutes. 

5. Strain through cheesecloth into a glass jar. Refrigerate up to 2 months.

​​Berbere Spice Blend

Makes ½ cup

INGREDIENTS:

1¼ oz (50 gr) dried medium-hot red chilies (about 10)
½ teaspoon nigella seeds; ½ teaspoon cloves; ½ teaspoon ajowan seeds
½ Tablespoon onion powder; 1 teaspoon garlic powder; 1 teaspoon ground ginger
½ teaspoon ground cardamom; ¼ teaspoon ground besobela or Thai basil; ⅛ teaspoon ground cinnamon; ½ Tablespoon sea salt

INSTRUCTIONS:

1.  Remove stems (and seeds if very hot) from chilies and grind. 

2. Dry-toast nigella, cloves, and ajowan separately ~2 minutes each. 

3. Combine all spices and grind to fine powder. Store airtight in a cool, dry place.

From: Ethiopia: Recipes and Traditions from the Horn of Africa, by Yohanis Gebreyesus with Jeff Koehler