Misr Wat and Beef Tibs - Ethiopian dish with Berbere spice

Team Mentors Elham and Libin lead an Ethiopian cooking workshop with OCDSB teachers an equity themed PD day. They made Misr Wat and Beef Tibs, two Ethiopian dishes with Berbere spice. 

Ethiopian Misr Wat with Berber Spice 


  • Onions, chopped
  • Salt
  • Oil
  • Garlic, crushed
  • Thirteen Berbere Spice mix
  • Red lentils, rinsed well
  • Water
  • Diced Tomatoes
  • Tomato paste 
  • Pepper
  • Ginger powder
  • Turmeric (optional)
  • Butter or niter kibbeh (spiced butter, optional)


  1. Add 2 cups of chopped onions to a pot on low
  2. When water is gone from the onions and they begin to stick to the pan add oil and garlic
  3. Continue to stir the onions ensuring they do not stick to the bottom of the pot, when golden add Berbere and hot water
  4. Gradually add water stirring and adding water until desired smooth texture
  5. Add washed lentils to pot
  6. Continue gradually adding water until lentils are cooked
  7. Add tomatoes and a small can of tomato sauce
  8. add salt, 1 tbsp ginger powder and 1 tbsp Turmeric
  9. Add 2 tbls niter kebbeh (spiced butter)
  10. Stir and Enjoy

Ethiopian Beef Tibs with Berbere Spice


  • Beef, cut into bite-sized pieces
  • 2 onions thinly sliced
  • Thirteen Berbere Spice Mix
  • Ground Ginger (optional)
  • Black pepper (optional)
  • Sliced tomatoes
  • Green chiles, such as jalapenos or serranos


  1. Add Beef to non stick pan, no oil
  2. Once meat juice is gone add oil
  3. When the meat is browned add onions
  4. Stir add salt, Berbere, Black pepper and Ginger 
  5. Add tomatoes and jalapeno stir, enjoy

Can be served on their own, as side dishes or together as a meal eaten with injera.


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