📝 About This Recipe
Siga Dulet is a sophisticated Ethiopian delicacy that showcases the art of semi-cooked meats, traditionally prepared by skilled butchers or for special celebrations. This dish features a finely minced trio of premium beef, liver, and tripe, flash-seared with aromatic spiced butter (Niter Kibbeh) and fiery Mitmita. It offers a luxurious, melt-in-your-mouth texture balanced by the sharp crunch of fresh onions and green chilies, representing the peak of Ethiopian raw-meat culture.
🥗 Ingredients
The Meat Trio
- 500 grams Lean Beef (Top Round or Sirloin) (very fresh, finely minced by hand)
- 250 grams Beef Liver (cleaned, membrane removed, finely minced)
- 250 grams Beef Tripe (Honeycomb) (thoroughly cleaned, parboiled, and finely minced)
The Flavor Base
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Butter) (melted)
- 2-3 tablespoons Mitmita (Spiced Chili Powder) (adjust to heat preference)
- 1 teaspoon Korerima (Black Cardamom) (freshly ground)
- 1 teaspoon Salt (to taste)
Fresh Aromatics
- 1 medium Red Onion (extremely finely minced)
- 3-4 pieces Senenafich (Green Chilies) (seeded and finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Fresh Ginger (finely grated)
👨🍳 Instructions
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1
Begin by cleaning the tripe thoroughly. Boil it in lightly salted water for about 15-20 minutes until tender but firm, then drain and let it cool completely.
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2
Using a very sharp chef's knife, mince the lean beef into tiny, uniform cubes (about 1/8 inch). Do not use a food processor, as it will ruin the texture.
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3
Mince the liver with the same precision, ensuring all connective tissue and membranes are discarded. The liver provides the creamy richness of the dish.
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4
Finely mince the cooled tripe. Combine the beef, liver, and tripe in a large mixing bowl.
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5
Add the finely minced red onions, green chilies, garlic paste, and grated ginger to the meat mixture. Toss gently to distribute the aromatics.
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6
In a small saucepan over low heat, melt the Niter Kibbeh until it is liquid but not bubbling or smoking.
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7
Whisk the Mitmita, ground Korerima, and salt into the warm Niter Kibbeh to create a vibrant, spicy infused oil.
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8
Pour half of the spiced butter mixture over the raw meat and aromatics. Mix thoroughly with a spoon until every piece of meat is coated.
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9
Place a wide skillet or traditional clay pot over medium-low heat. Do not let the pan get screaming hot; we want to warm the meat, not brown it.
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10
Add the meat mixture to the pan. Stir constantly for only 2 to 3 minutes. The goal is 'Lebleb'—just slightly warmed through while remaining mostly rare and succulent.
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11
Pour the remaining spiced butter over the meat during the last 30 seconds of warming.
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12
Remove from heat immediately. The meat should still look reddish-pink, and the onions should still have a slight crunch.
💡 Chef's Tips
Use the highest quality, freshest meat possible from a trusted butcher since this is served semi-raw. Hand-mincing is essential; the distinct texture of the three meats is what defines a great Dulet. If you cannot find Mitmita, a blend of cayenne pepper, cloves, and salt can work, but the flavor won't be as authentic. Ensure the tripe is parboiled well in advance; it is the only component that requires significant cooking time to be palatable. Be careful not to overheat the pan—if the meat releases too much juice, it has been overcooked.
🍽️ Serving Suggestions
Serve immediately on a large piece of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with a side of Ayib (Ethiopian dry cottage cheese) to cool down the heat from the Mitmita. Serve with extra Mitmita on the side for those who prefer a more intense spice level. Accompany with a glass of Tej (Ethiopian honey wine) or a cold lager to balance the rich fats. Traditionally eaten by hand, using small torn pieces of Injera to scoop up the meat.