📝 About This Recipe
Kitfo is a celebratory masterpiece originating from the Gurage people of Ethiopia, featuring lean beef minced to a buttery consistency and tossed in a fragrant, spiced clarified butter known as Niter Kibbeh. Infused with the fiery kick of Mitmita—a blend of bird's eye chili and warm spices—this dish offers a luxurious melt-in-the-mouth texture that is both bold and sophisticated. Whether enjoyed 'Leb Leb' (slightly warmed) or 'Tere' (traditionally raw), it represents the pinnacle of Ethiopian hospitality and culinary artistry.
🥗 Ingredients
The Meat
- 1.5 pounds Beef Tenderloin or Top Round (Premium quality, very fresh, trimmed of all fat and gristle)
The Spiced Butter
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter, melted)
- 2-3 tablespoons Mitmita (Adjust based on heat preference; authentic blend contains chili, cardamom, cloves, and salt)
- 1 teaspoon Korerima (Ground black cardamom seeds)
- 1/2 teaspoon Salt (To taste)
Traditional Accompaniments
- 1 cup Ayib (Ethiopian style dry cottage cheese or crumbled feta mixed with yogurt)
- 2 cups Gomen (Finely chopped collard greens, sautéed with garlic and ginger)
- 4-6 pieces Injera (Sourdough flatbread for serving)
- 1 piece Kocho (Fermented enset bread, if available)
👨🍳 Instructions
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1
Begin by selecting the freshest beef possible. Trim away any silver skin, fat, or connective tissue until you have a lean, deep red muscle.
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2
Using a sharp chef's knife, finely mince the beef by hand. Avoid using a food processor if possible, as it can turn the meat into a paste; you want a very fine, uniform dice that feels velvet-soft.
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3
Place the minced beef in a large, chilled stainless steel or glass mixing bowl. Set aside while you prepare the butter.
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4
In a small saucepan over low heat, gently melt the Niter Kibbeh. Do not let it boil or brown; you want it just warm enough to be liquid.
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5
Stir the Mitmita and ground Korerima into the warm Niter Kibbeh. Let the spices bloom in the fat for about 1 minute to release their essential oils.
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6
If you prefer 'Tere Kitfo' (raw), slowly pour the spiced butter mixture over the raw minced beef.
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7
Using a wooden spoon or clean hands, mix the beef and butter thoroughly until every strand of meat is coated and the mixture looks glossy and vibrant red.
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8
If you prefer 'Leb Leb' (slightly cooked), place the beef and butter mixture in a skillet over very low heat for 2-3 minutes. Stir constantly just until the meat is warm and begins to lose its bright red color, but do not brown it.
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9
Taste the Kitfo and add a pinch of salt or an extra sprinkle of Mitmita if you desire more heat.
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10
Prepare the serving platter by laying down a fresh piece of Injera.
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11
Mound the Kitfo in the center of the Injera. Create a small well in the top and add an extra teaspoon of melted Niter Kibbeh if desired.
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12
Arrange the Ayib (cheese) and Gomen (greens) in neat piles around the meat to provide a cooling contrast to the spice.
💡 Chef's Tips
Always use the highest quality 'sushi-grade' beef since the dish is traditionally served raw; tell your butcher your intention. If you cannot find Korerima, you can substitute with finely ground seeds from green cardamom pods, though the flavor is slightly more floral. To make your own Ayib substitute, mix low-fat cottage cheese with a little Greek yogurt and drain it through cheesecloth until dry. When mixing the Kitfo, work quickly so the heat from your hands or the butter doesn't prematurely 'cook' the meat beyond your desired level. For the best texture, never freeze the beef before preparation; use it fresh the day it is purchased.
🍽️ Serving Suggestions
Serve with extra Mitmita on the side for those who want to dip their bites for more heat. Pair with a glass of Tej, a traditional Ethiopian honey wine, which cuts through the richness of the butter. Offer plenty of extra rolled Injera for scooping, as Kitfo is traditionally eaten with the hands. A side of Kocho (fermented false banana bread) provides an authentic, earthy texture that complements the soft meat. Follow the meal with a traditional Ethiopian coffee ceremony to balance the heavy, spiced flavors.