Kitfo (ክትፎ)
Ingredients:
1 pound beef tenderloin, finely minced or chopped
2 tbsps. niter kibbeh (Ethiopian spiced clarified butter) or regular butter
1 tbsp. mitmita spice (Ethiopian spice blend) or berbere spice (adjust to your
spice preference)
Salt, to taste
Injera (Ethiopian flatbread), for serving
Awaze sauce (optional), for serving
Ayib (Ethiopian cottage cheese) or feta cheese, for serving
Freshly chopped herbs (such as parsley or cilantro), for garnish
Type:
Directions
1. In a large bowl, mix the finely minced or chopped beef with the
niter kibbeh or butter until well combined.
2. Add the mitmita spice or berbere spice to the bowl and mix
thoroughly, ensuring that the spices are evenly distributed throughout
the meat.
3. Adjust the amount of spice based on your desired level of heat.
4. Season with salt to taste and mix well.
5. Traditionally, Kitfo is served raw or lightly warmed.
6. If you prefer to cook the meat, you can heat a skillet over mediumhigh heat and lightly sauté the beef until it is just cooked, about 2-3
minutes.
7. Be careful not to overcook the meat, as it should remain tender.
8. Remove the Kitfo from heat and let it cool slightly.
9. To serve, place the Kitfo on a platter or individual plates,
accompanied by injera.
10. You can also serve Kitfo with awaze sauce, a spicy
Ethiopian condiment, on the side for dipping or drizzling.
11. Serve ayib or crumbled feta cheese alongside the Kitfo.
12. Garnish with freshly chopped herbs, such as parsley or
cilantro.
13. To eat, tear off a piece of injera and use it to scoop up the
Kitfo and accompanying condiments.