Spiced Beef Jerky (Quanta)

Spiced Beef Jerky (Quanta)

Sun-dried strips of beef perfumed with berbere spice, a chewy Ethiopian staple.

Total 7 hr 30 min Makes 16 servings Calories 110/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy, Red meat

Quanta is a traditional Ethiopian dried beef seasoned with berbere spice and infused with spiced niter kibbeh, then air-dried until firm and chewy. It's often torn into pieces and eaten as a snack or simmered into stews like siga wat. This version uses an oven for reliable drying while keeping the bold, peppery flavor intact.

Ingredients

Method

  1. Slice the beef with the grain into long strips about 1/4 inch thick, trimming away any remaining silver skin or fat as you go.

  2. In a large bowl, combine the berbere spice, melted niter kibbeh, kosher salt, garlic powder, ground ginger, and black pepper to form a thick paste.

  3. Add the beef strips to the bowl and massage the spice paste into every piece until fully and evenly coated.

  4. Cover the bowl and refrigerate, allowing the beef to marinate and absorb the spices.

  5. Preheat the oven to 170°F. Line two baking sheets with wire racks and arrange the beef strips in a single layer, leaving space between pieces for air circulation.

  6. Place the racks in the oven and prop the door open slightly to let moisture escape. Dry the beef for 6 to 7 hours, flipping the strips halfway through, until deep red-brown, firm, and leathery but still pliable enough to bend without snapping.

  7. Remove the jerky from the oven and let it cool completely on the racks to room temperature.

  8. Transfer the cooled quanta to an airtight container or resealable bag. Store at room temperature for short-term use or refrigerate for longer freshness.

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    Spiced Beef Jerky (Quanta)

    Quanta is a traditional Ethiopian dried beef seasoned with berbere spice and infused with spiced niter kibbeh, then air-dried until firm and chewy. It's often torn into pieces and eaten as a snack or simmered into stews like siga wat. This version uses an oven for reliable drying while keeping the bold, peppery flavor intact.

    7 hr 30 min 16 servings 110 cal

    Ingredients

    • 2 pounds beef eye of round, trimmed of all visible fat
    • 1/3 cup berbere spice blend
    • 1/4 cup niter kibbeh (spiced clarified butter), melted
    • 1 tablespoon kosher salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon freshly ground black pepper

    Method

    1. 1

      Slice the beef with the grain into long strips about 1/4 inch thick, trimming away any remaining silver skin or fat as you go.

    2. 2

      In a large bowl, combine the berbere spice, melted niter kibbeh, kosher salt, garlic powder, ground ginger, and black pepper to form a thick paste.

    3. 3

      Add the beef strips to the bowl and massage the spice paste into every piece until fully and evenly coated.

    4. 4

      Cover the bowl and refrigerate, allowing the beef to marinate and absorb the spices.

    5. 5

      Preheat the oven to 170°F. Line two baking sheets with wire racks and arrange the beef strips in a single layer, leaving space between pieces for air circulation.

    6. 6

      Place the racks in the oven and prop the door open slightly to let moisture escape. Dry the beef for 6 to 7 hours, flipping the strips halfway through, until deep red-brown, firm, and leathery but still pliable enough to bend without snapping.

    7. 7

      Remove the jerky from the oven and let it cool completely on the racks to room temperature.

    8. 8

      Transfer the cooled quanta to an airtight container or resealable bag. Store at room temperature for short-term use or refrigerate for longer freshness.