📝 About This Recipe
Kitfo Firfir is a luxurious celebration of Ethiopian culinary tradition, combining the silky texture of premium minced beef with the tangy, porous delight of shredded Injera. This dish elevates the classic Kitfo—traditionally seasoned with clarified butter (Niter Kibbeh) and fiery Mitmita—by folding in pieces of flatbread that soak up every drop of spiced fat. It is a rich, melt-in-your-mouth delicacy that captures the soulful essence of Gurage heritage and the vibrant heat of East African spices.
🥗 Ingredients
The Beef Base
- 1.5 lbs Lean Beef (Top Round or Sirloin) (finely minced or ground, very fresh)
- 3/4 cup Niter Kibbeh (Ethiopian Clarified Butter) (melted and warm)
- 2-3 tablespoons Mitmita (Spiced Chili Powder) (adjust according to heat tolerance)
- 1 teaspoon Korerima (Black Cardamom Powder) (freshly ground for best aroma)
- 1/2 teaspoon Salt (to taste)
The Firfir Element
- 4-5 pieces Injera (Ethiopian Sourdough Flatbread) (torn into bite-sized 1-inch squares)
- 1/2 cup Red Onion (extremely finely minced)
- 2 pieces Jalapeño Peppers (seeded and finely chopped)
Traditional Accompaniments
- 1 cup Ayib (Ethiopian Cottage Cheese) (crumbled)
- 1 cup Gomen (Collard Greens) (finely chopped and sautéed)
- 2 pieces Extra Injera (for serving on the side)
👨🍳 Instructions
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1
Begin by preparing the beef. Ensure the meat is trimmed of all gristle and fat, then mince it very finely by hand or use a meat grinder on a coarse setting. Place the minced beef in a large stainless steel or glass mixing bowl.
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2
Tear the Injera into small, uniform pieces (about 1 inch). Set them aside in a separate bowl. It is better if the Injera is slightly room temperature so it absorbs the butter more efficiently.
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3
In a small saucepan over low heat, gently melt the Niter Kibbeh. Do not let it boil; you want it warm enough to incorporate but not hot enough to fully cook the meat instantly.
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4
Add the Mitmita, Korerima, and salt to the melted Niter Kibbeh. Stir well to create a fragrant, spicy infused oil. This ensures the spices are evenly distributed throughout the dish.
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5
Pour half of the spiced butter mixture over the raw minced beef. Using a wooden spoon or gloved hands, massage the butter and spices into the meat until it is thoroughly coated and turns a vibrant reddish-orange.
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6
Decide on your 'doneness'. For 'Lebleb' (semi-cooked), transfer the meat to a skillet over very low heat for 2-3 minutes, stirring constantly just until the meat is warm. For 'Tere' (raw), skip the heat entirely.
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7
Once the meat is prepared to your liking, add the torn Injera pieces to the bowl with the meat.
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8
Pour the remaining spiced Niter Kibbeh over the Injera and meat. Fold gently but thoroughly so that every piece of Injera is saturated with the butter and meat juices.
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9
Fold in the finely minced red onions and half of the chopped jalapeños. These provide a fresh, crisp contrast to the rich, buttery beef.
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10
Taste and adjust the seasoning. If you prefer more heat, sprinkle a little extra Mitmita over the top.
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11
Transfer the Kitfo Firfir to a large serving platter. Traditionally, this is served on top of a whole piece of Injera.
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12
Garnish with the crumbled Ayib (cheese) and sautéed Gomen (greens) around the edges of the plate.
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13
Sprinkle the remaining jalapeños over the top for a final pop of color and heat. Serve immediately while the butter is still liquid and the flavors are peak.
💡 Chef's Tips
Always use the highest quality, freshest beef possible since Kitfo is traditionally served raw or very lightly cooked. If you cannot find Mitmita, you can substitute with a blend of Cayenne pepper, cloves, and salt, though it won't have the same smoky depth. Be careful not to overwork the Injera when mixing; you want it to be soaked but not turned into a mushy paste. To make your own Ayib at home, gently heat buttermilk until it separates into curds and whey, then strain through cheesecloth. If you prefer a milder version, reduce the Mitmita and increase the amount of Korerima for a more aromatic, less spicy profile.
🍽️ Serving Suggestions
Serve with a side of extra Mitmita for those who crave more intense heat. Pair with a glass of Tej (Ethiopian honey wine) to balance the spice with natural sweetness. A side of Kocho (fermented false banana bread) adds an authentic Gurage textural element. Provide plenty of extra fresh Injera rolls to use as utensils for scooping the Firfir. Finish the meal with a traditional Ethiopian coffee ceremony to aid digestion after the rich meal.