Cookbook:Inguday Tibs (Ethiopian Mushroom Stir-Fry)

Inguday Tibs (Ethiopian Mushroom Stir-Fry)
CategoryEthiopian recipes

Cookbook | Ingredients | Recipes

Inguday tibs is a flavorful and aromatic dish made with sautéed mushrooms, onions, and a blend of spices. This vegetarian stir-fry is a popular dish in Ethiopian cuisine and is enjoyed as a main course or a side dish.

Ingredients edit

Equipment edit

Procedure edit

  1. Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent.
  2. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  3. Add the berbere spice blend, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.
  4. Add the sliced mushrooms to the skillet and toss to combine them with the spice mixture. Cook for about 5–7 minutes, or until the mushrooms are tender and slightly browned.
  5. Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors.
  6. Taste and adjust the seasoning with salt and pepper if needed.
  7. Remove from heat and garnish with freshly chopped parsley or cilantro.
  8. Serve hot as a main course or a side dish, accompanied by injera or rice.

Notes, tips, and variations edit

  • Adjust the spiciness of the stir-fry by adding more or less cayenne pepper according to your taste preferences.
  • Use a mix of different mushroom varieties for added flavor and texture.
  • Be careful not to overcrowd the skillet or wok when sautéing the mushrooms. Cook them in batches if necessary to ensure they cook evenly
  • You can add other vegetables like bell peppers, carrots, or green beans to the stir-fry for added color and variety.
  • For a more substantial meal, you can add tofu, seitan, or cooked chickpeas to the stir-fry.