Dinner · 25 min · ethiopian

Inguday Tibs

Weeknight-friendly Ethiopian cooking: Inguday Tibs comes together in 25 minutes with portobello mushrooms, red onion, and not much else. The macros do the talking: 10g protein, 18g carbs, and 20g fat in every 280-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 1.5 lb Portobello mushrooms
• 1 Red onion
• 2 Jalapeños
• 2 Tomatoes
• 3 tbsp Niter kibbeh
• 1 tbsp Berbere
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Rosemary
• 1/4 cup Red wine

Steps

1. Cut the mushrooms into thick strips and pat dry. Season with salt and half the berbere.
2. Sear in smoking niter kibbeh (or oil) in two batches, 3 minutes per batch, until deeply browned. Set aside.
3. Char the onion and jalapeños 2 minutes; add the garlic, ginger, rosemary, and remaining berbere for 1 minute.
4. Deglaze with the wine, add the tomatoes, and toss 2 minutes. Return the mushrooms for a final toss.
5. Serve sizzling on injera. Meaty enough that nobody misses the beef.

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