📝 About This Recipe
A crown jewel of Ethiopian festive cuisine, Kitfo is a luxurious dish of freshly minced lean beef infused with the warmth of Mitmita spices and the aromatic richness of Niter Kibbeh. Traditionally served 'Leb Leb' (warmed) or entirely raw, it offers a melt-in-your-mouth texture that is both bold and sophisticated. This recipe honors the Gurage heritage, providing a sensory journey through the highlands of Ethiopia with every buttery, spicy bite.
🥗 Ingredients
The Beef
- 1.5 pounds Top Round or Sirloin Steak (very fresh, high-quality lean beef, trimmed of all fat and gristle)
The Infusion
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (melted and warm)
- 2-3 tablespoons Mitmita (Spicy Chili Powder Blend) (adjust based on heat preference)
- 1/2 teaspoon Korerima (Black Cardamom Powder) (freshly ground if possible)
- 1/2 teaspoon Salt (to taste)
Traditional Accompaniments
- 1 cup Ayibe (Ethiopian Style Cottage Cheese) (mild and crumbly)
- 1 cup Gomen (Collard Greens) (finely chopped and sautéed)
- 4-6 pieces Injera (Sourdough Flatbread) (fresh and room temperature)
- 2 pieces Kocho (Enset Bread) (optional, for authentic Gurage style)
👨🍳 Instructions
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1
Begin by chilling your beef in the freezer for about 15-20 minutes; this makes it much easier to hand-mince into the perfect texture.
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2
Using a very sharp chef's knife, trim away every bit of white fat, silver skin, or connective tissue from the beef until only pure red muscle remains.
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3
Slice the beef into thin strips, then into tiny cubes, and finally mince it by hand until it reaches a fine, consistent texture similar to steak tartare. Avoid using a food processor as it can turn the meat into a paste.
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4
Place the minced beef in a large, chilled glass or stainless steel mixing bowl.
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5
In a small saucepan over very low heat, gently melt the Niter Kibbeh until it is liquid and warm, but not bubbling or hot enough to cook the meat instantly.
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6
Whisk the Mitmita, Korerima, and salt into the melted Niter Kibbeh until the spices are fully incorporated into the butter.
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7
Slowly pour about three-quarters of the spiced butter mixture over the minced beef.
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8
Using a wooden spoon or clean hands, fold the butter into the meat gently but thoroughly until every strand of beef is coated and the mixture looks vibrant and glossy.
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9
For 'Kitfo Tire' (Raw): Stop here and transfer to a serving platter. For 'Leb Leb' (Warmed): Place the mixture in a pan over extremely low heat for 1-2 minutes, tossing constantly just until the meat is warm to the touch but still red.
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10
Mound the Kitfo in the center of a large plate or directly onto a piece of Injera.
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11
Create a small well in the center of the meat mound and pour the remaining spiced butter into it.
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12
Arrange small piles of Ayibe (cheese) and Gomen (greens) around the perimeter of the beef for a beautiful, traditional presentation.
💡 Chef's Tips
Always source your beef from a trusted butcher and specify it is for raw consumption to ensure the highest safety and quality. Hand-mincing is the secret to the dish's signature texture; a food processor destroys the delicate 'grain' of the meat. If Mitmita is too spicy for you, substitute half of it with Berbere or paprika, though the flavor profile will change slightly. Ensure the Niter Kibbeh is warm but not searing; if it's too hot, it will prematurely cook the beef and toughen the texture. Serve immediately after mixing to prevent the salt from drawing too much moisture out of the meat.
🍽️ Serving Suggestions
Serve with plenty of fresh Injera, using pieces of the bread to scoop up the meat and cheese together. Pair with a glass of Tej (Ethiopian Honey Wine) to balance the heat of the Mitmita spices. A cold Ethiopian lager or a light-bodied red wine like Pinot Noir also complements the rich, buttery flavors. Include a side of 'Senafitch' (Ethiopian mustard sauce) if you enjoy an extra pungent, sinus-clearing kick. For an authentic experience, serve on a 'Mesob' (woven basket table) to be shared communally.