Ethiopian minced beef infused with West African suya-style spices (minus the nuts) for a fusion kick.
Hands-free mode with voice commands & timers
No ratings yet
In a small mixing bowl, combine the smoked paprika, ginger powder, onion powder, garlic powder, ground grains of selim, cayenne, salt, and black pepper to create the Suya-fusion spice base.
Place the lean ground beef in a large stainless steel or glass bowl, ensuring the meat is very cold and finely minced.
In a small saucepan over low heat, gently melt the Niter Kibbeh until it is liquid but not bubbling or hot enough to sear the meat.
Stir the Mitmita and 2 teaspoons of the Suya-fusion spice base into the melted butter, whisking to combine the flavors.
Slowly pour the spiced butter over the raw beef, using a wooden spoon or gloved hands to incorporate the fat and spices evenly into the meat.
Continue mixing until the beef has absorbed the butter and the color is uniform; for 'Leb Leb' style, you may briefly warm the bowl over a water bath for 30 seconds, but do not cook the meat through.
Taste and adjust seasoning with additional Suya spice if a deeper West African heat is desired.
Serve immediately on a platter with Injera bread, accompanied by Ayib and gomen (collard greens) to balance the heat.
