📝 About This Recipe
Kurt is the pinnacle of Ethiopian meat culture, a revered delicacy traditionally served at weddings and festive gatherings. It features the highest quality, butter-tender raw beef hand-sliced into succulent strips and dipped into a fiery, aromatic spice blend. This dish celebrates the purity of the ingredients, offering a bold, melt-in-your-mouth experience that is both primal and sophisticated.
🥗 Ingredients
The Beef
- 2 pounds Beef Tenderloin or Top Round (extremely fresh, high-quality 'Lebleb' grade beef, trimmed of all silver skin)
Mitmita Dipping Sauce (The Heat)
- 4 tablespoons Mitmita spice blend (authentic Ethiopian bird's eye chili blend)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter, melted)
- 1 piece Fresh Lemon (juiced)
Awaze Dipping Sauce (The Depth)
- 3 tablespoons Berbere spice (vibrant red Ethiopian spice mix)
- 2 tablespoons Tej or Dry Red Wine (Ethiopian honey wine is preferred)
- 1 tablespoon Water (to adjust consistency)
- 1 clove Garlic (finely minced into a paste)
- 1/4 teaspoon Ground Ginger
Accompaniments
- 4-6 pieces Injera (fresh sourdough flatbread)
- 2 tablespoons Senafich (Ethiopian spicy mustard dip)
- 1 teaspoon Sea Salt (for individual seasoning)
👨🍳 Instructions
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1
Begin by selecting the freshest beef possible from a trusted butcher; ensure it is lean and free of connective tissue. Place the beef in the freezer for 15-20 minutes to firm up, which makes clean slicing much easier.
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2
While the meat chills, prepare the Niter Kibbeh by gently melting it in a small saucepan over low heat until liquid but not bubbling. Keep it warm.
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3
Prepare the Mitmita dip: In a small ceramic bowl, combine 4 tablespoons of Mitmita spice with half of the melted Niter Kibbeh and a squeeze of lemon juice. Stir until it forms a smooth, pourable paste.
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4
Prepare the Awaze dip: In a separate bowl, whisk together the Berbere, minced garlic paste, ginger, and Tej (or red wine). Add a splash of water until it reaches the consistency of a thick barbecue sauce.
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5
Remove the beef from the freezer. Using a very sharp carving knife, trim away any remaining fat or sinew until only the deep red muscle remains.
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6
Slice the beef into long, thick batons or 'strips' approximately 1 inch wide and 4-5 inches long. Traditionally, Kurt is served in large chunks that guests slice themselves, but pre-slicing into elegant strips is better for hosting.
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7
Arrange the beef strips neatly on a chilled platter. In Ethiopian tradition, the meat is often served on a bed of fresh Koseret leaves, but a clean white platter works beautifully.
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8
Place the small bowls of Mitmita dip, Awaze, and Senafich (mustard) around the beef platter.
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9
Fold your fresh Injera into neat triangles or rolls and place them on a side plate or directly on the platter edges.
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10
Provide each guest with a small sharp knife (Karré) if serving larger chunks, or small tongs for the strips.
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11
Serve immediately while the meat is still cool. The contrast between the cool meat and the warm, spiced butter is essential.
💡 Chef's Tips
Always source 'prime' or 'choice' grade meat from a butcher who knows it will be eaten raw; safety is paramount. If you find the heat of Mitmita too intense, dilute it with more melted Niter Kibbeh to mellow the chili burn. Never salt the meat in advance, as it will draw out moisture and change the texture; salt only at the moment of dipping. For the most authentic experience, use a traditional 'Gofere' cut of beef which has a slightly marbled texture. Ensure your knives are razor-sharp to avoid tearing the muscle fibers, which preserves the silky mouthfeel.
🍽️ Serving Suggestions
Serve with plenty of fresh, room-temperature Injera to scoop up the meat and sauces. Pair with a glass of chilled Tej (Ethiopian honey wine) to balance the intense spice of the Mitmita. A cold Ethiopian lager or a bold, tannic Red Wine like Syrah complements the richness of the raw beef. Provide a side of 'Gomen' (collard greens) to provide a refreshing, earthy palate cleanser between bites. Follow the meal with a traditional Ethiopian coffee ceremony to aid digestion after the rich protein.