📝 About This Recipe
A legendary delicacy from the Gurage region of Ethiopia, Ayibe Kitfo is a luxurious fusion of lean, melt-in-your-mouth beef and crumbly, mild cottage cheese. Infused with Niter Kibbeh (spiced clarified butter) and the fiery complexity of Mitmita, this dish offers a stunning contrast of heat, richness, and cooling textures. It is a celebratory centerpiece that captures the soul of Ethiopian hospitality and culinary artistry.
🥗 Ingredients
The Meat Base
- 1.5 lbs Beef Tenderloin or Top Round (high-quality, lean, and very fresh; finely minced by hand or food processor)
- 2-3 tablespoons Mitmita (Ethiopian chili spice blend; adjust based on heat tolerance)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter, melted)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Korerima (ground black cardamom)
The Ayibe (Cheese) Mixture
- 2 cups Ayibe (Ethiopian cottage cheese or substitute with dry-curd cottage cheese/Ricotta)
- 1 cup Collard Greens (Gomen) (finely chopped and lightly sautéed)
- 1 tablespoon Niter Kibbeh (for the cheese mixture)
For Serving
- 4-6 pieces Injera (Ethiopian sourdough flatbread)
- 1 piece Kocho (optional fermented false banana bread)
- 1 tablespoon Extra Mitmita (for dipping)
👨🍳 Instructions
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1
Begin by preparing the beef. Trim any visible fat or connective tissue from the meat to ensure a perfectly smooth texture.
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2
Using a very sharp knife, finely mince the beef by hand for the most authentic texture. Alternatively, pulse briefly in a food processor, being careful not to turn it into a paste.
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3
Place the minced beef in a large, chilled stainless steel or glass mixing bowl.
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4
In a small saucepan, gently melt the Niter Kibbeh over low heat until it is liquid but not bubbling or hot enough to cook the meat.
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5
Whisk the Mitmita, Korerima, and salt into the melted Niter Kibbeh until well combined.
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6
Pour the spiced butter mixture over the minced beef. Use a wooden spoon or gloved hands to fold the butter into the meat until every morsel is coated and the meat turns a vibrant reddish-orange.
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7
For 'Leb Leb' (semi-cooked) style, transfer the mixture to a pan over very low heat for 1-2 minutes just until warm. For traditional Kitfo, keep it raw.
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8
In a separate bowl, crumble the Ayibe (cottage cheese). If using store-bought cottage cheese, drain it through cheesecloth first to remove excess moisture.
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9
Fold the sautéed collard greens and one tablespoon of Niter Kibbeh into the cheese for added flavor and color.
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10
To assemble the Ayibe Kitfo, gently fold the cheese mixture into the spiced meat. You can mix it thoroughly for a uniform blend or leave it slightly marbled for visual appeal.
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11
Taste and adjust seasoning, adding a pinch more Mitmita if you prefer more heat.
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12
Transfer the mixture to a serving platter, smoothing the top with the back of a spoon.
💡 Chef's Tips
Always use the freshest, highest-quality beef from a trusted butcher since this dish is traditionally served raw. If you cannot find Ayibe, use a mixture of 70% feta and 30% ricotta for a similar crumbly and creamy profile. Do not overheat the Niter Kibbeh; if it's too hot, it will sear the meat prematurely and change the texture. Hand-mincing the beef is the secret to the 'melt-in-your-mouth' experience that food processors often fail to replicate. If you are sensitive to spice, start with half the Mitmita and serve the rest on the side.
🍽️ Serving Suggestions
Serve on a large platter lined with fresh Injera to soak up the spiced butter. Pair with a side of Kocho (fermented Enset bread) for the most authentic Gurage-style experience. Enjoy with a glass of Tej (Ethiopian honey wine) to balance the heat of the Mitmita. Serve alongside Gomen (stewed collard greens) for a complete nutritional balance. Offer a small bowl of extra Mitmita and Niter Kibbeh on the side for guests to customize their spice level.