Kitfo with Gomen and Ayibe

Ingredients

• 1 lb high-quality lean beef (top round or sirloin)
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 2 tbsp Mitmita (spicy chili powder blend)
• 0.5 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. 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. 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. 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. 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. 5

   Whisk the Mitmita and Korerima into the melted Niter Kibbeh until the spices are fully bloomed and the butter is fragrant.

6. 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. 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. 8

   Serve immediately with extra Mitmita on the side for those who prefer more heat.