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Dish of the week: Yedora tibs

Published September 20, 2012 2:59 pm

This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

$12.99 • Yedoro tibs

Chunks of marinated chicken breast are brought to life with rich Ethiopian clarified butter. The hunks of chicken are pan cooked with tomatoes, onion, garlic and jalapeños, resulting in a rich, barbecue-esque flavor. Yedoro tibs comes with a side of the Ethiopian trademark side dish, injera, a fermented-for-18-hours, thin, spongy pancake-like bread that's used as utensil and carbohydrate.

Stuart Melling