Dish

Tere siga

Raw meat

Tere siga is made by marinating raw beef in a mixture of spices and herbs, and then serving it raw. The beef is typically sliced thinly and served with injera, a traditional Ethiopian flatbread. The result is a delicious and spicy beef dish that is perfect for any occasion.

African cuisine› East African cuisine› Ethiopian cuisine

Meat Dish

Origins and history

Tere siga has its roots in Ethiopian cuisine and has been a staple of Ethiopian households for generations. It is often served during special occasions such as weddings, baptisms, and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains raw meat. It is also not suitable for those with gluten or dairy allergies as it may contain these ingredients.

Variations

There are many variations of tere siga, with different spices and herbs. Some recipes call for the use of ginger, garlic, or chili peppers in the marinade. Others use different cuts of beef or add vegetables such as tomatoes or onions.

Presentation and garnishing

To make this dish look even more impressive, garnish it with fresh herbs such as parsley or cilantro. You can also add a sprinkle of paprika or chili powder for some extra flavor.

Tips & Tricks

When slicing the beef, be sure to use a sharp knife and slice it thinly against the grain to ensure that it is tender and easy to eat.

Side-dishes

Tere siga is typically served with injera, a traditional Ethiopian flatbread.

Drink pairings

This dish pairs well with a dry red wine such as Pinot Noir or Cabernet Sauvignon.

Delicious Tere siga recipes

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