Entree: Ethiopia – Gurage – ክትፎ ➤ Kitfo (Finely minced raw or lightly warmed beef seasoned with spiced clarified butter and mitmita)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

- 1 lb (454 g) beef tenderloin or sirloin, very finely minced (or coarsely ground then re-minced)
- 3 tbsp (45 g) niter kibbeh (Ethiopian spiced clarified butter), softened
- 1 tbsp (8 g) mitmita (hot chili and spice blend), adjust to taste
- 1 tsp (5 g) fine salt, or to taste
- 1 tbsp (15 ml) fresh lemon juice (optional, for brightness)
- 1 small shallot (about 25 g), finely minced (optional)
- 4 pieces kocho or injera (for serving)
- 1 cup (225 g) ayib (Ethiopian farmer's cheese) or crumbled mild cheese (optional, for serving)
- 1 lb (454 g) gomen or collard greens, cooked and lightly seasoned (optional, for serving)

Instructions

1. Prepare beef: Keep beef very cold. Trim any excess fat, then finely mince by hand with a sharp knife or pass twice through a fine grinder to achieve a tender texture. Pat dry with paper towel and keep chilled.
2. Season: In a bowl combine softened 3 tbsp (45 g) niter kibbeh, 1 tbsp (8 g) mitmita and 1 tsp (5 g) salt. Stir until well blended. If using, stir in 1 tbsp (15 ml) lemon juice and the minced shallot.
3. Mix with beef: Add the minced beef to the spiced butter and mix thoroughly by hand until evenly coated and slightly sticky. Taste and adjust salt or mitmita carefully.
4. Serve traditional: Pack the kitfo into a mound on a serving plate and, if preferred, briefly warm by tossing over very low heat for 30–60 seconds just to take the chill off (this is called "leb leb" when slightly warmed). Serve immediately with injera or kocho, ayib, and gomen.
5. Notes on doneness: Kitfo is traditionally served raw or lightly warmed. If you prefer cooked, you may sauté briefly over medium heat until just browned but still tender; avoid overcooking to preserve texture.