Page 34 - DinQ 220 May 2021

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Culture and Historyy
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Culture and History
By - Jean Rebiffé
በዚህ አምድ በውጭ የሚኖሩ ልጆቻችን እና የውጭ አገር ዜጎች ስለኢትዮጵያ
ባህል እና ታሪክ ግንዛቤ እንዲኖራቸው፤ በእንግሊዘኛ የተዘጋጁ ስራዎችን በየወሩ
Shekla tibs: tibs that
arrives at
Sliced meat served your table
in a clay dish. has just been cleaved
from carcasses hanging outside be-
Sliced beef or lamb, pan-fried in
side the restaurant's entrance. Don't be
butter, garlic and onion, tibs is
put off; meat rarely comes fresher or
one of the most popular dishes
tastier.
among Ethiopians.
It comes in a variety of forms,

varying in type, size or shape of
the cuts of meat used, and can
range from hot to mild or contain
little to no vegetables. A particu-
larly recommended variation is
shekla tibs, in which the strips of
meat arrive at your table roasting
atop a clay pot stoked with hot
coals -- dramatic and delicious.
Historically, tibs was served to
pay a compliment or show respect to
someone. Today it's still viewed as
a special dish, hence its popular-
ity for commemorating special
events and holidays. At the same
time, though, if you walk into a
rowdy bar on a Friday afternoon in
Ethiopia's rambunctious capital,
Addis Ababa, it's likely that most

of the revelers will be enthusias-
tically ordering and eating
tibs.Typically, the meat of the

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“ኢትዮጵያ ለዘላለም ትኑር ” ድንቅ መጽሔት ሚያዝያ 2013
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““ኢትዮጵያያ ለዘላለምም ትኑርር ” ድንቅቅ መጽሔትት ሚያዝያያ 20133

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