📝 About This Recipe
Experience the crown jewel of Ethiopian cuisine with this exquisite, melt-in-your-mouth beef tartare. Traditionally reserved for special occasions, Kitfo features premium lean beef hand-minced and infused with Niter Kibbeh—a fragrant clarified butter—and the bold, complex heat of Mitmita spice. This appetizer portion offers a luxurious explosion of savory, spicy, and buttery notes that celebrate the purity of high-quality ingredients.
🥗 Ingredients
The Beef
- 1/2 pound Top Round or Beef Tenderloin (Premium quality, very fresh, trimmed of all fat and gristle)
The Infusion (Niter Kibbeh)
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (Melted and warm)
- 1 teaspoon Mitmita Spice Blend (Adjust for heat preference; contains bird's eye chili, cardamom, and cloves)
- 1/4 teaspoon Korerima (Black Cardamom) (Finely ground)
- 1/4 teaspoon Koseret (Dried Ethiopian herb (optional, for authentic aroma))
- 1/2 teaspoon Sea Salt (To taste)
Traditional Accompaniments
- 1/2 cup Ayib (Ethiopian Fresh Cheese) (Or substitute with dry cottage cheese or crumbled feta mixed with yogurt)
- 1/2 cup Gomen (Collard Greens) (Finely chopped and sautéed with garlic)
- 2 pieces Injera (Ethiopian sourdough flatbread, torn into strips)
- 1/4 cup Kocho (Fermented enset bread (optional, for ultimate authenticity))
👨🍳 Instructions
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1
Begin by placing your beef in the freezer for about 15-20 minutes. This firms up the proteins, making it much easier to achieve a precise hand-minced texture.
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2
Using a very sharp chef's knife, trim away every trace of white fat, silver skin, or connective tissue from the beef. Kitfo must be perfectly lean for the best mouthfeel.
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3
Slice the beef into thin strips, then into tiny cubes. Continue chopping until the beef is finely minced but not a paste; you want a texture similar to a classic steak tartare.
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4
Place the minced beef in a chilled glass or stainless steel bowl to keep the meat fresh while you prepare the butter.
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5
In a small saucepan over low heat, gently melt the Niter Kibbeh. Do not let it boil or brown; you simply want it warm and liquid.
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6
Whisk the Mitmita spice, ground Korerima, Koseret, and salt into the warm butter. Let the spices bloom in the fat for 1-2 minutes to release their essential oils.
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7
If you prefer 'Lebleb' (slightly warmed), heat the butter slightly more. If you prefer 'Leb-Leb' (rare), keep it just warm. For 'Tire' (raw), let the butter cool to room temperature but remain liquid.
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8
Slowly pour the spiced butter mixture over the minced beef.
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9
Using a wooden spoon or gloved hands, gently fold the butter into the meat until every morsel of beef is glistening and evenly coated with the spice blend.
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10
Taste a small amount and adjust the seasoning. Add a pinch more Mitmita if you desire more heat or a touch more salt to brighten the flavors.
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11
Transfer the Kitfo to the center of a serving platter, shaping it into a neat mound or a flat disc.
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12
Arrange the Ayib (cheese) and Gomen (greens) around the beef to create a beautiful, colorful contrast.
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13
Serve immediately while the butter is still supple and the beef is fresh, accompanied by rolls of Injera.
💡 Chef's Tips
Always source your beef from a trusted butcher and inform them you are eating it raw; freshness is paramount for safety and flavor. Never use a food processor to mince the meat, as it will destroy the delicate texture and turn the beef into a gummy mash. If you cannot find Niter Kibbeh, you can make a quick version by simmering clarified butter with a pinch of fenugreek, ginger, and garlic. Mitmita is significantly hotter than Berbere; start with a small amount and increase gradually to avoid overwhelming the palate. For a 'Lebleb' style, you can briefly toss the beef in the warm pan with the butter for 30 seconds, just until the meat begins to change color slightly.
🍽️ Serving Suggestions
Pair with a glass of Tej (Ethiopian Honey Wine) for a traditional and sweet counterbalance to the spice. A crisp, cold Lager or a dry Riesling works beautifully to cut through the richness of the spiced butter. Serve alongside 'Gomen' (braised collard greens) to provide an earthy, vegetal contrast to the rich beef. Use extra Mitmita on the side for guests who want to 'dip' their bites for an extra kick of heat. Always serve with plenty of fresh Injera, as the bread acts as both your plate and your utensil.