Kitfo
Kitfo is a traditional Ethiopian dish made from raw or lightly warmed minced beef seasoned with mitmita spice and niter kibbeh. It is considered a delicacy and is often served at special occasions alongside ayib fresh cheese and gomen greens.
A luxurious Ethiopian minced beef dish seasoned with mitmita spice and spiced butter, served raw or lightly warmed.
Nutrition per serving
Ingredients
protein
fat
spice
seasoning
accompaniment
Instructions
Prepare the Beef
Ensure the beef tenderloin is very fresh and has been sourced from a trusted butcher. Trim all visible sinew and fat, then mince the meat as finely as possible using a sharp knife or a meat grinder set to a fine plate. Keep the meat cold throughout this process.
Warm the Niter Kibbeh
In a small pan over the lowest possible heat, gently warm the niter kibbeh until it is just melted and fragrant. Do not allow it to bubble or smoke. Remove from heat and allow it to cool for 1 minute before using.
Season and Combine
Place the minced beef in a mixing bowl and pour the warm niter kibbeh over it. Add the mitmita, korarima, and salt. Mix thoroughly with clean hands or a spoon until every bit of beef is coated with butter and spice. Taste and adjust seasoning as needed.
Serve Traditionally
For leb leb style, briefly warm the seasoned beef in a pan over low heat for no more than 2 minutes, stirring constantly so it does not cook through. Plate the kitfo alongside a mound of ayib and gomen if available. Serve immediately with injera on the side.
Substitutions
Common mistakes
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