Kitfo with Gomen and Ayibe
Standard kitfo served with traditional sides of collard greens and fresh Ethiopian cheese.
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Ingredients
- 1 lb high-quality lean beef (top round or sirloin)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 tbsp Mitmita (spicy chili powder blend)
- 1/2 tsp Korerima (black cardamom powder)
- 2 bunches collard greens, finely chopped
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup cottage cheese (drained) or homemade Ayibe
- 1 cup fresh kale or spinach
- 1 tsp salt
- 4 pieces Injera (flatbread)
Instructions
- 1
Prepare the Gomen by sautéing minced onion, garlic, and ginger in a tablespoon of Niter Kibbeh until softened, then add chopped collard greens and a splash of water, simmering until tender.
- 2
For the Ayibe, if using cottage cheese, crumble it finely and mix with a pinch of salt and optional finely chopped kale for color and texture.
- 3
Hand-mince the beef into very fine cubes using a sharp chef's knife; do not use a food processor as it destroys the essential texture of the Kitfo.
- 4
Gently melt the Niter Kibbeh in a pan over low heat, ensuring it does not reach a simmer; you only want it warm enough to incorporate the spices.
- 5
Whisk the Mitmita and Korerima into the melted Niter Kibbeh until the spices are fully bloomed and the butter is fragrant.
- 6
In a chilled stainless steel bowl, combine the minced beef with the spiced butter mixture, tossing lightly with a spoon until the meat is evenly coated and slightly warmed (Leb Leb style) or kept raw.
- 7
Arrange a piece of Injera on a large platter and place the Kitfo in the center, surrounding it with distinct mounds of the Gomen and the Ayibe.
- 8
Serve immediately with extra Mitmita on the side for those who prefer more heat.
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