Traditional Ethiopian Kitfo
Finely minced lean beef seasoned with mitmita and niter kibbeh, served lightly warmed.
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Ingredients
- 2 pounds Lean beef (top round or sirloin), finely minced
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 tablespoons Mitmita (spicy chili powder blend)
- 1 teaspoon Korerima (black cardamom) powder
- 1/2 teaspoon Salt
- 1 cup Ayib (Ethiopian style cottage cheese)
- 1 cup Gomen (collard greens), finely chopped and cooked(optional)
- 4 pieces Injera (flatbread)
Instructions
- 1
Trim all fat and connective tissue from the beef until only the lean red meat remains.
- 2
Using a very sharp knife, finely mince the beef by hand until it reaches a soft, almost paste-like consistency.
- 3
In a small saucepan over low heat, melt the Niter Kibbeh until it is completely liquid but not bubbling.
- 4
In a large stainless steel or glass bowl, combine the minced beef with the Mitmita, Korerima, and salt.
- 5
Gradually pour the melted Niter Kibbeh over the beef mixture while stirring constantly with a wooden spoon.
- 6
For 'Leb Leb' style, place the bowl over a pot of simmering water for 2-3 minutes, stirring until the meat is just warm and slightly pink.
- 7
Transfer the seasoned meat to a serving platter, shaping it into a mound.
- 8
Serve immediately with Ayib and Gomen on the side, using pieces of Injera to scoop the meat.
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