📝 About This Recipe
Experience the crown jewel of Ethiopian festive dining with this buttery, melt-in-your-mouth minced beef delicacy. Infused with Niter Kibbeh (spiced clarified butter) and a bold punch of extra-spicy Mitemita chili blend, this dish offers a silky texture and an explosive heat that lingers beautifully on the palate. Traditionally served 'Leb Leb' (warmed) or 'Tere' (completely raw), it is a celebration of high-quality ingredients and ancient culinary tradition.
🥗 Ingredients
The Beef
- 1.5 pounds Lean Beef Tenderloin or Top Round (Premium quality, very fresh, trimmed of all fat and gristle)
The Spiced Butter (Niter Kibbeh)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter, melted)
The Spice Blend
- 2-3 tablespoons Mitemita (Extra for serving; adjust based on heat tolerance)
- 1 teaspoon Korerima (Ground black cardamom seeds)
- 1/2 teaspoon Koseret (Dried Ethiopian herb (optional, for extra aroma))
- 1/2 teaspoon Salt (To taste)
Traditional Accompaniments
- 4-6 pieces Injera (Ethiopian sourdough flatbread)
- 1 cup Ayib (Ethiopian style crumbled cottage cheese)
- 1 cup Gomen (Finely chopped sautéed collard greens)
- 1 piece Kocho (Fermented enset bread (optional))
👨🍳 Instructions
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1
Begin by selecting the freshest beef possible. Place the beef in the freezer for about 15-20 minutes; this firms the meat, making it significantly easier to mince by hand.
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2
Using a very sharp chef's knife, trim away any silver skin, connective tissue, or visible fat. The goal is a perfectly lean, ruby-red cut of meat.
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3
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 retains a slight texture.
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4
Place the minced beef in a large, chilled stainless steel or glass mixing bowl.
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5
In a small saucepan over low heat, gently melt the Niter Kibbeh. Do not let it bubble or brown; you just want it liquid and warm.
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6
Once the butter is melted, stir in the ground Korerima and Koseret (if using) to infuse the fats with the aromatic spices.
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7
Pour half of the warm spiced butter over the minced beef.
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8
Sprinkle the Mitemita and salt over the beef. Use a wooden spoon or gloved hands to fold the spices and butter into the meat thoroughly.
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9
Gradually add the remaining butter while continuing to mix. The meat should look glossy and well-coated, but not swimming in oil.
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10
For 'Leb Leb' style (semi-cooked), transfer the mixture to a pan over very low heat for just 1-2 minutes, stirring constantly until the meat is just warm but still red. For 'Tere' (raw), skip this step.
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11
Taste a small portion and adjust the heat by adding more Mitemita if you desire a truly fiery experience.
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12
Transfer the Kitfo to a serving platter, smoothing the top with the back of a spoon.
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13
Create a small well in the center of the meat and pour a little extra melted Niter Kibbeh and a sprinkle of Mitemita inside for presentation.
💡 Chef's Tips
Always use 'sushi-grade' or the highest quality beef from a trusted butcher since this is traditionally served raw. If you cannot find Niter Kibbeh, you can make a quick version by simmering clarified butter with garlic, ginger, and a pinch of fenugreek and cardamom. Mitemita is significantly hotter than Berbere; start with a small amount and build up to your preferred spice level. Hand-mincing is the secret to the perfect texture—a food processor often creates an unappealing 'mushy' mouthfeel. Serve immediately while the butter is still liquid; if it cools too much, the butter will solidify and lose its silky sheen.
🍽️ Serving Suggestions
Serve on a large platter lined with fresh Injera to soak up all the spiced butter juices. Pair with a side of Ayib (mild cheese) to help cool down the intense heat of the Mitemita. Add a portion of Gomen (collard greens) for a bitter, earthy contrast to the rich, fatty beef. Enjoy with a glass of Tej (Ethiopian honey wine) or a cold lager to balance the spices. Use small pieces of Injera or Kocho as your 'utensil' to scoop up the Kitfo and accompaniments together.