Inguday Tibs (እንጉዳይ ጥብስ)
Ingredients:
1 pound mushrooms (such as cremini or button mushrooms), sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tsp. ginger, grated
1 tsp. berbere spice (Ethiopian spice blend)
1/2 tsp. turmeric powder
1/2 tsp. paprika
Salt, to taste
2 tbsps. vegetable oil
Freshly squeezed lemon juice, for serving (optional)
Chopped fresh cilantro, for garnish
Type:
Foods
Directions
1. Heat vegetable oil in a large skillet or frying pan over medium heat.
2. Add the thinly sliced onions to the pan and sauté until they become
golden brown, about 5-6 minutes.
3. Add the minced garlic and grated ginger to the pan.
4. Stir and cook for an additional 1-2 minutes.
5. Add the sliced mushrooms to the pan.
6. Cook, stirring occasionally, until the mushrooms release their
moisture and start to brown, about 8-10 minutes.
7. Sprinkle the berbere spice, turmeric powder, paprika, and salt over
the mushrooms.
8. Stir well to coat the mushrooms evenly with the spices.
9. Continue cooking the mushrooms for another 5-7 minutes, or until
they are cooked through and well-seasoned.
10. Remove the pan from heat and let cool slightly.
11. Squeeze some fresh lemon juice over the dish, if desired, for
a tangy flavor.
12. Garnish with chopped fresh cilantro.