📝 About This Recipe
Experience a bold fusion of East African tradition and European bakery culture with this Kitfo Sandwich. Freshly minced lean beef is massaged with Niter Kibbeh (spiced clarified butter) and fiery Mitmita, then nestled into a toasted baguette for a textural masterpiece. Whether served 'Leb Leb' (warmed) or 'Tere' (raw), this dish offers a luxurious, melt-in-your-mouth experience that is the soul of Ethiopian celebratory cuisine.
🥗 Ingredients
The Beef Base
- 1.5 pounds Top Round or Sirloin Beef (very fresh, high-quality lean beef, finely minced or ground)
- 4-5 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (melted and warm)
- 1-2 tablespoons Mitmita (Chili Spice Blend) (adjust based on heat tolerance)
- 1/2 teaspoon Korerima (Black Cardamom) (ground)
- to taste Salt
The Bread and Assembly
- 2 pieces French Baguette or Crusty Rolls (12-inch baguettes, halved and sliced lengthwise)
- 1 cup Ayibe (Ethiopian Cottage Cheese) (or substitute with dry feta mixed with Greek yogurt)
- 1 cup Gomen (Collard Greens) (finely chopped and sautéed with garlic)
Garnish and Spreads
- 2 tablespoons Awaze (Spicy Pepper Paste) (optional for extra heat)
- 1/4 cup Red Onion (very finely minced)
- 1-2 pieces Jalapeños (seeded and finely diced)
👨🍳 Instructions
-
1
Begin by selecting the freshest beef possible. Trim away any silver skin or fat, then use a sharp knife to finely mince the beef by hand until it has a soft, uniform texture. Avoid a food processor if possible to maintain the integrity of the meat.
-
2
In a small saucepan, gently melt the Niter Kibbeh over low heat. Do not let it boil; it should just be warm enough to incorporate the spices.
-
3
In a large stainless steel or glass mixing bowl, combine the minced beef with the ground Korerima and a pinch of salt.
-
4
Gradually pour the warm Niter Kibbeh over the beef. Using a wooden spoon or gloved hands, massage the butter into the meat until every strand is coated and glossy.
-
5
Sprinkle the Mitmita spice over the beef. Start with one tablespoon, mix thoroughly, and taste. Kitfo is traditionally spicy, but you can adjust this to your preference.
-
6
If you prefer 'Leb Leb' (semi-cooked), transfer the mixture to a skillet over very low heat for 2-3 minutes. Stir constantly just until the meat is warm and begins to change color slightly, but remains rare.
-
7
Slice your French baguettes into 6-inch sections and split them open. Toast them lightly under a broiler until the edges are golden and crisp.
-
8
Spread a thin layer of Awaze on the bottom half of the bread if you desire an extra kick of fermented pepper flavor.
-
9
Layer a generous spoonful of Ayibe (cheese) onto the bread, pressing it down to create a creamy bed for the beef.
-
10
Top the cheese with a layer of sautéed Gomen (collard greens), ensuring they are well-drained so the bread doesn't get soggy.
-
11
Mound the prepared Kitfo beef generously over the greens. Use a spoon to spread it evenly to the edges.
-
12
Garnish with the finely minced red onions and diced jalapeños for a fresh, crunchy contrast to the rich butter.
-
13
Close the sandwich, press down gently to meld the layers, and slice diagonally. Serve immediately while the bread is warm and the butter is silky.
💡 Chef's Tips
Always use 'sushi-grade' or the highest quality fresh beef since Kitfo is traditionally served raw or very rare. If you cannot find Niter Kibbeh, make a quick version by simmering butter with garlic, ginger, and a dash of fenugreek and cardamom. Don't skip the Korerima; its distinct smoky, floral aroma is what defines the authentic Kitfo flavor profile. For the best texture, mince the beef while it is slightly chilled, then let it come to room temperature before mixing with the warm butter. If the Mitmita is too hot, balance it by adding an extra tablespoon of Ayibe to the sandwich.
🍽️ Serving Suggestions
Pair with a cold Ethiopian St. George beer or a crisp Lager to cut through the richness of the spiced butter. Serve alongside 'Koche' (minced kocho) for a truly traditional side texture. A light tomato and red onion salad (Selata) provides a refreshing acidic balance to the dish. Offer extra Mitmita on the side for those who want to dip their sandwich for extra heat. Finish the meal with a traditional Ethiopian coffee ceremony to aid digestion.