Siga Tibs And Ethiopian Salad

Ethiopian Salad

• 1 tablespoon garlic, grated
• 1 tablespoon lemon juice
• 1 cup diced tomato (200 g)
• 2 tablespoons red onion, finely chopped
• 2 tablespoons jalapeño, finely chopped
• kosher salt, to taste
• 2 tablespoons olive oil
• black pepper, to taste
• kosher salt, to taste
• 4 cups iceberg lettuce (400 g), shredded

Siga Tibs

• 2 lb ribeye steak (910 g), cubed
• 3 tablespoons red onion, finely chopped
• 2 tablespoons clarified butter, Ethiopian butter
• 2 tablespoons jalapeño, finely chopped

For Serving

• pita bread, or Injera
• ¼ cup Suf fitfit (60 g), pureed sunflower seeds
• timatim fitfit, pureed tomatoes
• green lentil, azifa
• 1 beet
• shiro, orange split peas
• ¼ cup alicha kik (55 g), yellow split peas
• misir wot, red lentils
• ¼ cup gomen (50 g), collard greens
• tikil goman, cabbage and carrots
• shimbra asa, chickpea paste
• ¼ cup atkilt (40 g), potatoes, green beans, carrots, and onions
• tofu tib
• ¼ cup doro wot (30 g), stewed chicken