📝 About This Recipe
A crown jewel of Ethiopian celebratory cuisine, Special Kitfo is a luxurious dish of lean, hand-minced beef infused with the aromatic warmth of Niter Kibbeh and the fiery kick of Mitmita. This 'Special' version is traditionally served with Gomen (braised collard greens) and Ayibe (creamy cottage cheese), creating a stunning trio of colors, textures, and flavors. Whether enjoyed 'Leb Leb' (warmed) or 'Tire' (raw), it represents the pinnacle of Ethiopian hospitality and culinary craftsmanship.
🥗 Ingredients
The Kitfo (Beef)
- 2 lbs Beef Tenderloin or Top Round (very lean, freshly ground or hand-minced, chilled)
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Butter) (melted and strained)
- 2-3 tablespoons Mitmita (Spiced Chili Powder) (adjust to desired spice level)
- 1/2 teaspoon Koseret (Dried Ethiopian Herb) (finely ground; optional but authentic)
- 1 teaspoon Salt (to taste)
The Gomen (Collard Greens)
- 2 bunches Collard Greens (stems removed and leaves finely chopped)
- 1 medium Red Onion (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Olive Oil or Niter Kibbeh
The Ayibe (Cheese)
- 1 lb Farmers Cheese or Dry Cottage Cheese (drained of excess moisture)
- 1/4 teaspoon Koseret or Dried Oregano (for subtle aroma)
For Serving
- 4-6 pieces Injera (Ethiopian sourdough flatbread)
- 1 piece Kocho (Fermented enset bread; optional side)
👨🍳 Instructions
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1
Begin with the Gomen: In a large pot, boil the chopped collard greens in lightly salted water for 10-12 minutes until tender. Drain thoroughly, squeezing out as much water as possible.
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2
In a separate skillet, sauté the minced onions in oil or kibbeh over medium heat until translucent. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
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3
Add the drained collard greens to the skillet. Season with salt and a touch of cardamom or mitmita if desired. Sauté for 5 minutes to meld flavors, then set aside in a warm bowl.
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4
Prepare the Ayibe: Place the cheese in a bowl and crumble it finely with a fork. Mix in a pinch of salt and the koseret. If the cheese is too wet, strain it through cheesecloth first.
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5
Prepare the beef: For the best texture, hand-mince the lean beef into very small cubes (roughly 1/8 inch), removing all fat and sinew. Keep the meat chilled until the moment of mixing.
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6
Gently melt the Niter Kibbeh in a wide pan over low heat. Do not let it sizzle or brown; you only want it warm enough to be liquid.
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7
In a large mixing bowl, combine the minced beef with the Mitmita, salt, and ground Koseret. Mix thoroughly using a wooden spoon.
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8
Gradually pour the warm Niter Kibbeh over the beef. Stir continuously until the meat is evenly coated and has absorbed the spiced butter.
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9
For 'Tire' (Raw) Kitfo: Serve immediately after mixing. The meat should be room temperature from the warm butter but remain raw.
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10
For 'Leb Leb' (Rare/Warmed) Kitfo: Transfer the mixture to a skillet over very low heat. Stir constantly for just 2-3 minutes until the meat is slightly warm and begins to change color just a tiny bit. Do not fully cook.
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11
To plate: Lay a fresh piece of Injera on a large communal platter. Place the Kitfo in the center, mounding it slightly.
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12
Arrange the Gomen and Ayibe in distinct piles around the Kitfo. Traditionally, the Ayibe and Gomen are often mixed together or served side-by-side to balance the heat of the beef.
💡 Chef's Tips
Always use the highest quality, freshest lean beef from a trusted butcher since the dish is traditionally served raw. If you cannot find Mitmita, a mix of cayenne pepper, cloves, and cardamom can work, though it won't be quite as authentic. Ensure the Gomen is squeezed very dry; any excess water will make the Injera soggy and dilute the Kitfo flavors. Never overcook the Kitfo; the beauty of the dish lies in its buttery, melt-in-the-mouth texture which is lost if the beef becomes firm. Warm the Niter Kibbeh gently—if it's too hot, it will cook the meat prematurely when you mix them.
🍽️ Serving Suggestions
Serve with extra Mitmita on the side for those who crave more heat. Pair with a glass of Tej (Ethiopian honey wine) to cut through the richness of the spiced butter. Traditional Ethiopian coffee service (Buna) is the perfect way to follow this heavy, festive meal. Offer plenty of extra Injera, as it serves as both your plate and your utensil. A side of Kocho (fermented false banana bread) provides a wonderful sour contrast to the buttery beef.