Top Tibs dishes in Toronto

Sautéed beef or lamb with onions, peppers, and spiced clarified butter — caramelized edges, tender center, a reliable entry point for meat eaters

Sautéed cubed lamb with onions, jalapeño, and rosemary — browned at the edges and served sizzling, a textural counterpoint to the stewed dishes

Sautéed beef or lamb tossed with onion, jalapeño, and rosemary — a drier, more textured counterpoint to the stewed dishes

Sautéed beef or lamb with onions, tomatoes, and jalapeño — assertively seasoned and satisfying without being heavy

Sautéed beef or lamb with onions, jalapeño, and rosemary — a drier, more texturally direct option for those who want something less stew-like

Sautéed lamb or beef with onions, jalapeño, and rosemary — quicker-cooked than the stews, with a pleasant char and textural contrast to the softer wats

Sautéed beef or lamb with onions, jalapeño, and rosemary — served sizzling and best eaten immediately off the skillet

Sautéed beef or lamb cooked with onions, peppers, and rosemary — a lighter, drier contrast to the stews that shows off the quality of the meat.

Cubed lamb sautéed with onion, jalapeño, and rosemary — the quick-cooked contrast to the long-braised wats, with good char at the edges

Sautéed beef or lamb with onions, jalapeño, and rosemary — a drier, more direct preparation than the wats, good for those who want the spice without the stew

Pan-seared cubes of beef or lamb with onion and jalapeño, one of the few preparations that highlights the meat's texture rather than submerging it in a stew

Sautéed lamb cubes with onions, peppers, and rosemary — one of the cleaner, less sauce-heavy options on the menu

Sautéed beef or lamb with onion, rosemary, and jalapeño, cooked to order with good caramelisation on the edges

Sautéed beef or lamb with onions, tomatoes, and jalapeño — served sizzling, the spice level is assertive without being aggressive

Sautéed meat (beef or lamb) with onion, jalapeño, and clarified butter — a drier, more textured counterpart to the braised wats

Sautéed meat (typically beef or lamb) cooked with onion, tomato, and jalapeño — a drier, more textured contrast to the stew-heavy platter

Sautéed lamb or beef tossed with onions, jalapeño, and spiced clarified butter — the reliable anchor for meat-eaters at any Ethiopian table

Sautéed lamb or beef with onions, jalapeño, and rosemary — the texture-forward counterpoint to the slow-cooked stews, with a satisfying char at the edges

Sautéed beef or lamb with onions and spices, served alongside injera — well-seasoned and hearty

Pan-fried cubes of lamb or beef with onion and jalapeño, served sizzling — the more textured, less saucy counterpart to the stews