Kitfo is one of Ethiopia’s most revered dishes—raw or lightly cooked minced beef seasoned with warm spices and clarified butter. Often compared to steak tartare, it is traditionally served during holidays and festive occasions.
Ingredients:
500g lean beef, minced very finely
3 tablespoons niter kibbeh (Ethiopian spiced butter)
1 tablespoon mitmita (spicy Ethiopian chili powder)
1 teaspoon salt
Optional: cardamom or korerima (Ethiopian black cardamom)
Instructions:
Ensure the beef is freshly minced and cold. You can chill the bowl before mixing.
Gently melt niter kibbeh. In a bowl, combine beef, salt, and mitmita. Mix thoroughly using your hands or spoon.
Add the warm butter gradually, mixing until the meat glistens.
Serve raw (as in tere) or lightly cook on a skillet for leb leb (rare), stirring until just warm but still pink.
Serving Suggestion:
Traditionally served with injera or kocho (fermented enset bread), and aib (Ethiopian cottage cheese) to balance the heat.
