📝 About This Recipe
Kitfo Leb Leb is a luxurious Ethiopian delicacy featuring hand-minced, high-quality beef warmed through with spiced clarified butter and fiery chili. Unlike the traditional raw Kitfo, the 'Leb Leb' style is gently seared until just warm, creating a melt-in-your-mouth texture that balances the richness of the Niter Kibbeh with the complexity of Mitmita spices. It is a celebratory dish that honors the purity of the beef while inviting a symphony of bold, aromatic flavors to the table.
🥗 Ingredients
The Beef
- 1.5 pounds Top Round or Lean Beef Tenderloin (extra lean, trimmed of all fat and silver skin)
The Infusion
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (melted)
- 2 tablespoons Mitmita (Spiced Chili Powder) (adjust according to heat preference)
- 1 teaspoon Korerima (Black Cardamom Powder) (freshly ground for best aroma)
- 1/2 teaspoon Salt (to taste)
Traditional Accompaniments
- 1 cup Ayibe (Ethiopian Crumbly Cheese) (or substitute with dry cottage cheese mixed with a little yogurt)
- 2 cups Gomen (Collard Greens) (finely chopped and sautéed with garlic and ginger)
- 4-6 pieces Injera (Fermented Sourdough Flatbread) (essential for serving)
- 1 piece Kocho (Fermented Enset Bread) (optional, for an authentic regional experience)
👨🍳 Instructions
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1
Begin by selecting the freshest, highest-quality lean beef available. Chill the beef in the freezer for 15-20 minutes to make it easier to slice.
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2
Using a very sharp chef's knife, slice the beef into thin strips, then into tiny cubes, and finally mince it by hand until it reaches a fine, consistent texture. Avoid using a food processor as it can turn the meat into a paste.
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3
In a small saucepan over low heat, gently melt the Niter Kibbeh until it is liquid but not bubbling or hot enough to smoke.
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4
In a large stainless steel or glass mixing bowl, place the minced beef. Sprinkle the Mitmita, Korerima, and salt evenly over the meat.
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5
Pour about 3/4 of the melted Niter Kibbeh over the spiced meat. Use a wooden spoon or gloved hands to mix thoroughly, ensuring every morsel of beef is coated in the spiced butter.
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6
Place a heavy-bottomed skillet or a traditional clay pot (mitad) over medium-low heat.
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7
Add the remaining Niter Kibbeh to the pan. Once the butter is shimmering, add the seasoned beef mixture.
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8
This is the critical 'Leb Leb' stage: Stir the meat constantly for only 2 to 3 minutes. You are looking for the meat to just change color slightly and become warm to the touch.
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9
Remove from heat immediately while the meat is still mostly red/pink and rare. Overcooking will make the meat tough and lose its signature silkiness.
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10
Taste and adjust seasoning, adding an extra pinch of Mitmita if you prefer more heat.
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11
Spread a fresh piece of Injera on a large platter (gebeta).
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12
Mound the warm Kitfo Leb Leb in the center of the Injera.
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13
Arrange small piles of Ayibe (cheese) and Gomen (greens) around the meat to provide cooling contrast.
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14
Garnish with a small sprinkle of extra Mitmita on top for visual appeal and serve immediately while warm.
💡 Chef's Tips
Hand-mincing the beef is non-negotiable for the correct texture; a processor destroys the 'bite' of the dish. If you cannot find Mitmita, a blend of cayenne, cloves, cardamom, and salt is a decent substitute, though less complex. Ensure the Niter Kibbeh is high quality, as it provides the primary flavor profile of the dish. Do not step away from the pan; the transition from 'Leb Leb' (rare) to fully cooked happens in seconds. Always serve with extra Injera on the side to use as your 'utensil' for scooping.
🍽️ Serving Suggestions
Pair with a glass of Tej (Ethiopian honey wine) to balance the spicy Mitmita. Serve alongside a fresh tomato and onion salad (Timatim Selata) for a bright, acidic contrast. A side of Gomen (collard greens) is traditional and provides an earthy balance to the rich butter. For a communal experience, serve on one large platter where everyone shares from the center. Finish the meal with a traditional Ethiopian coffee ceremony to aid digestion.