📝 About This Recipe
A prestigious variation of the classic Kitfo, Zilzil Kitfo features premium beef hand-carved into elegant, tender strips rather than the traditional mince. This dish is a celebration of texture and purity, showcasing the fiery warmth of Mitmita spice and the silky, aromatic depth of Niter Kibbeh. It is a quintessential Ethiopian delicacy, often reserved for special occasions where the quality of the raw beef is the true star of the table.
🥗 Ingredients
The Beef
- 1.5 pounds Top Round or Beef Tenderloin (Premium quality, very fresh, trimmed of all gristle and fat)
The Infusion
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (Melted but not bubbling hot)
- 2-3 tablespoons Mitmita (Spiced Chili Powder) (Adjust based on heat preference)
- 1/2 teaspoon Korerima (Black Cardamom powder) (Freshly ground for best aroma)
- 1/4 teaspoon Koseret (Dried Ethiopian Herb) (Optional, finely crumbled)
- 1 teaspoon Salt (To taste)
Accompaniments
- 4-6 pieces Injera (Ethiopian Sourdough Flatbread) (Freshly made)
- 1 cup Ayib (Ethiopian Cottage Cheese) (To balance the heat)
- 1 cup Gomen (Collard Greens) (Cooked and seasoned)
👨🍳 Instructions
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1
Begin by selecting the freshest, highest-quality beef available; since this is traditionally served raw (lebleb or tire), food safety and meat quality are paramount.
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2
Place the beef in the freezer for about 15-20 minutes. This firms up the muscle fibers, making it significantly easier to slice into uniform, thin strips.
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3
Using a very sharp chef's knife, trim away any silver skin, connective tissue, or external fat. The goal is pure, lean muscle.
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4
Slice the beef against the grain into long, thin strips approximately 2 inches long and 1/4 inch wide. Set the strips aside in a chilled stainless steel mixing bowl.
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5
In a small saucepan over low heat, gently melt the Niter Kibbeh. Do not let it reach a simmer; you want it liquid and warm, but not hot enough to cook the meat instantly.
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6
In a small ramekin, blend the Mitmita, Korerima, Koseret, and salt. Mixing the dry spices first ensures even distribution.
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7
Pour the warm Niter Kibbeh over the beef strips. Use a wooden spoon or clean hands to gently toss the meat, ensuring every strip is coated in the aromatic butter.
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8
Gradually sprinkle the spice blend over the buttered beef. Toss continuously until the meat takes on a vibrant, reddish-orange hue from the Mitmita.
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9
If you prefer 'Lebleb' (very rare/warmed), place the bowl over a pot of simmering water for 1-2 minutes, tossing constantly until the meat is just warm to the touch but still raw in appearance.
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10
Taste a strip and adjust the seasoning. Add more Mitmita for heat or salt to enhance the savoriness of the beef.
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11
Lay a fresh piece of Injera on a large platter (Agelgil). Arrange the Zilzil Kitfo strips elegantly in the center.
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12
Dollop the Ayib (cheese) and Gomen (greens) around the edges of the meat to provide cooling contrasts to the spice.
💡 Chef's Tips
Always source your meat from a trusted butcher and inform them it will be consumed raw. If you cannot find Mitmita, a blend of cayenne, cloves, ginger, and cardamom can work, though the flavor won't be as authentic. Ensure the Niter Kibbeh is warm but not hot; if it's too hot, it will turn the meat grey and cook it, losing the 'Kitfo' character. For the best texture, always cut against the grain to ensure the strips are tender and easy to chew.
🍽️ 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 complement the spicy and buttery notes. Include 'Kocho' (fermented false banana bread) alongside the Injera for a truly traditional experience. Serve immediately while the butter is liquid; as it cools, the Niter Kibbeh will solidify and change the mouthfeel.