Ethiopian
Tere Siga
Tere siga is Ethiopian raw beef served in clean, firm pieces with fiery mitmita and thick awaze for dipping. It is prepared just before eating and shared with injera in the traditional way.
Ingredients
- Very fresh lean beef, such as top round or tenderloin, trimmed350 g
- Injera2 large pieces
- Mitmita1 tbsp
- Berbere2 tbsp
- Tej, tella, or water3 tbsp
- Fine salt1/2 tsp
- Ethiopian senafich mustard2 tbsp
- Lemon wedges2
Method
- Buy the beef from a trusted butcher the same day you will serve it, choosing a firm, deep-red piece with no off smell, and keep it well chilled until preparation.
- Clean the board and knife thoroughly, then trim away all silver skin, gristle, and excess fat from the beef.
- Cut the beef across the grain into bite-size strips or cubes, about 2 to 3 cm, keeping the pieces neat rather than minced.
- Make the awaze by stirring the berbere, tej or water, and salt into a thick, spoonable paste; let it stand for 5 minutes so the spice blooms.
- Spoon the mitmita and senafich into separate small dishes for dipping.
- Arrange the raw beef on a clean plate immediately before serving, with injera folded alongside.
- Serve at once with the awaze, mitmita, senafich, and lemon wedges; eat by taking a piece of beef with injera and touching it to the condiments.
Common questions
Can I substitute the traditional tej or tella in the awaze if I can't find them?
Yes. Use cold water, or a little beef stock if you want more body, but keep it minimal so the paste stays thick. Tej adds sweetness and acidity; water makes a cleaner, sharper awaze.
How far in advance can I prepare Tere Siga before serving?
Prep the condiments and trim the beef earlier in the day, but cut and plate the raw beef only right before eating. Tere siga is best served immediately, while the meat is still very cold and fresh.
What are the most common mistakes when making Tere Siga?
Using beef that is not fresh enough, cutting it too small or ragged, over-salting the awaze, and letting the meat sit out too long are the biggest problems. Also avoid using a wet board or knife that dilutes the spice paste.
How should I store leftover ingredients or prepared components?
Store uncooked beef tightly wrapped in the coldest part of the fridge and use it the same day. Keep berbere, mitmita, and mustard sealed and dry. Do not store plated raw beef for later; discard any leftovers after serving.
What is the best way to serve Tere Siga at the table?
Serve the beef on a chilled, clean plate with folded injera, awaze, mitmita, senafich, and lemon wedges beside it. Let everyone take small bites with injera and season each piece to taste, rather than pre-mixing everything.