Entree: Ethiopia – Amhara – ክትፎ ➤ kitfo (Ethiopian seasoned minced raw beef mixed with spiced clarified butter and chili)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
- 1 lb (454 g) lean beef, finely minced (use top round or sirloin), chilled
- 1/4 cup (57 g) niter kibbeh (Ethiopian spiced clarified butter)
- 2 tbsp (20 g) mitmita (Ethiopian powdered chili spice) or to taste
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1 small shallot or red onion, very finely minced (about 1 oz / 30 g)
- 1 cup (225 g) ayib or mild cottage cheese for serving
- Injera for serving
- Fresh greens or gesho leaves optional for serving
-- Ingredients to make niter kibbeh (if not using prepared):
- 1/2 cup (113 g) unsalted butter
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1 g) ground fenugreek
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground turmeric
- 1 small garlic clove, crushed (about 3 g)
- 1/2 tsp (2 g) minced fresh ginger
Instructions
1. If making niter kibbeh: melt the unsalted butter in a small saucepan over low heat. Add cardamom, fenugreek, coriander, turmeric, garlic, and ginger. Simmer gently 5–7 minutes to let flavors infuse, then strain into a clean jar and refrigerate until solidified. Use 1/4 cup (57 g) for the kitfo and reserve any extra for other dishes.
2. Ensure the beef is very fresh and well-chilled. Finely mince by hand with a sharp knife or pass briefly through a coarse grinder to achieve a tender, even texture; place in a chilled bowl.
3. In the bowl with the minced beef, add the niter kibbeh, mitmita, and salt. Mix thoroughly with a spoon or clean hands until evenly combined and the beef is glossy from the butter. Taste and adjust mitmita or salt as needed.
4. Traditional service: form the kitfo into a mound on a serving plate. It may be served completely raw (tere) or warmed slightly by placing the serving bowl over a pot of hot water (leb leb) for a few minutes—do not cook through.
5. Serve immediately with injera, ayib on the side, and fresh greens. To eat, place a small amount of kitfo and ayib on a piece of injera and fold or roll.
