Top Tibs dishes in Oakland

Pan-sautéed lamb cubes with onion, jalapeño, and clarified butter — well-caramelized edges, clean and savory without the complexity of the stews

Sautéed beef or lamb with onions, jalapeño, and spiced butter — fragrant and satisfying with good caramelized edges

Sautéed lamb or beef with onions, jalapeño, and rosemary — the texture is firmer and more satisfying than the slow-braised wats

Sautéed beef or lamb with onions, jalapeño, and rosemary — a lighter, quicker-cooked counterpart to the stews

Sautéed lamb cubes with onions, jalapeño, and rosemary — tender, well-seasoned, and a reliable meat option for those skipping stew

Sautéed beef or lamb with onions and jalapeño — the char from high-heat cooking gives it a texture contrast that holds up against the softer stew dishes

Sautéed cubes of beef or lamb with jalapeño and onion, finished in a pan with spiced butter — good textural contrast to the stewed dishes

Sautéed cubed beef or lamb with jalapeño, tomato, and rosemary — one of the few dry-heat dishes on the menu with a good char

Sautéed beef or lamb tossed with onion, jalapeño, and rosemary — one of the more approachable entry points into the menu for first-timers

Sautéed beef or lamb with onions, jalapeño, and spiced butter — a drier, more textured counterpoint to the stew-heavy menu

Sautéed meat (typically lamb or beef) with onions, jalapeño, and spices — the go-to for meat eaters at any Ethiopian table