Gubet Tibs (Ethiopian Fried Liver) Recipe

Gubet is an Amharic word for liver. Learn how to make this Ethiopian fried liver dish. Here you will find all the ingredients you need with all the necessary instructions.

Ingredients Required to Make Gubet Tibs

  • 1 kg (2 lbs. 3 oz.) beef or lamb liver, cleaned and cut into small cubes
  • 40 grams (2 2/3 tablespoons) thinly sliced shallots
  • 10 grams (2 teaspoons) awaze (Ethiopian spice paste)
  • 1 tablespoon clarified butter
  • ½ teaspoon black pepper, freshly ground
  • Salt, to taste
  • Jalapeño pepper, chopped (optional)
  • 2 cups tej (Ethiopian honey wine)

How to Make Gubet Tibs (Step-by-Step Tutorial)

Preparation

  1. Remove any thin filaments from the liver and cut it into small cubes as desired.
  2. Rub the liver cubes thoroughly with black pepper and salt.
  3. In a bowl, mix tej (Ethiopian honey wine) and awaze (Ethiopian spice paste).
  4. Chop up jalapeño and set it aside.

Cooking

  1. Place a frying pan over high heat and add the clarified butter.
  2. When the butter begins to bubble, add the liver cubes and sauté until browned.
  3. Add the thinly sliced shallots and chopped jalapeño immediately, sautéing them with the meat for a little while until they are softened.
  4. Remove the pan from heat and transfer the contents to a bowl.
  5. Pour the tej and awaze mixture into the bowl with the liver and shallots, and mix well to combine.
  6. Transfer the liver mixture to a serving dish.
  7. Serve the Liver Tibs with Tej and Awaze hot, accompanied by injera (Ethiopian flatbread) or rice, if desired. Enjoy this flavorful and spicy Ethiopian dish!

Equipment Recommendations to Make Gubet Tibs

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Gubet Tibs Recipe

Gubet Tibs (Ethiopian Fried Liver) Recipe

5.0 from 1 vote
Recipe by Sara Seife Course: Dinner, LunchCuisine: EthiopianDifficulty: Medium
Servings

6

servings

Gubet is an Amharic word for liver. Learn how to make this Ethiopian fried liver dish. Here you will find all the ingredients you need with all the necessary instructions.

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Ingredients

  • 1 kg (2 lbs. 3 oz.) beef or lamb liver, cleaned and cut into small cubes

  • 40 grams (2 2/3 tablespoons) thinly sliced shallots

  • 10 grams (2 teaspoons) awaze (Ethiopian spice paste)

  • 1 tablespoon clarified butter

  • ½ teaspoon black pepper, freshly ground

  • Salt, to taste

  • Jalapeño pepper, chopped (optional)

  • 2 cups tej (Ethiopian honey wine)

Directions

  • Preparation
  • Remove any thin filaments from the liver and cut it into small cubes as desired.
  • Rub the liver cubes thoroughly with black pepper and salt.
  • In a bowl, mix tej (Ethiopian honey wine) and awaze (Ethiopian spice paste).
  • Chop up jalapeño and set it aside.
  • Cooking
  • Place a frying pan over high heat and add the clarified butter.
  • When the butter begins to bubble, add the liver cubes and sauté until browned.
  • Add the thinly sliced shallots and chopped jalapeño immediately, sautéing them with the meat for a little while until they are softened.
  • Remove the pan from heat and transfer the contents to a bowl.
  • Pour the tej and awaze mixture into the bowl with the liver and shallots, and mix well to combine.
  • Transfer the liver mixture to a serving dish.
  • Serve the Liver Tibs with Tej and Awaze hot, accompanied by injera (Ethiopian flatbread) or rice, if desired. Enjoy this flavorful and spicy Ethiopian dish!

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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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