Ethiopian Kitfo - spice-marinated raw beef with extra spice, sides, and injera bread rolls

BY: DA PUBLISHED: 2024-06-23 18:12:30 | UPDATED: 2024-10-16 00:31:47 | Views: 172

Ethiopian Kitfo is a traditional dish made with minced raw beef, seasoned with a blend of spices and clarified butter, and often served with sides and injera bread. Here's a detailed recipe to prepare Kitfo, including the preparation of the beef, the spiced butter (niter kibbeh), and serving suggestions with sides and injera bread.

Ingredients

For Kitfo:

• 1 lb (450g) beef (preferably lean cuts like sirloin or tenderloin)
• 1/4 cup (60g) niter kibbeh (Ethiopian spiced clarified butter)
• 1 tbsp mitmita (Ethiopian spice blend) or cayenne pepper
• Salt to taste

For Niter Kibbeh:

• 1 cup (230g) unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 1/2 tsp ground cumin
• 1/2 tsp ground fenugreek
• 1 cinnamon stick
• 2 cloves
• 2 black cardamom pods (optional)
• 1 piece fresh ginger, about 1 inch, sliced

Sides:

• Ayib (Ethiopian cottage cheese)
• Gomen (collard greens or kale, cooked and seasoned)

Injera Bread:

• Injera bread rolls (store-bought or homemade)

Instructions

Step 1: Prepare Niter Kibbeh (Spiced Butter)

1. Melt the butter in a saucepan over low heat.
2. Add the minced garlic, chopped onion, ground ginger, turmeric, cardamom, cumin, fenugreek, cinnamon stick, cloves, black cardamom pods (if using), and sliced fresh ginger.
3. Simmer on low heat, stirring occasionally, until the solids separate and the butter is infused with the spices (about 15-20 minutes).
4. Strain the spiced butter through a fine-mesh sieve or cheesecloth, discarding the solids. Let it cool slightly.

Step 2: Prepare the Kitfo

1. Mince the beef finely using a sharp knife or a food processor. The beef should be very fine but not a paste.
2. Place the minced beef in a bowl.
3. Melt the niter kibbeh if it has solidified and pour it over the minced beef.
4. Add mitmita (or cayenne pepper) and salt to taste.
5. Mix well to combine, ensuring the beef is evenly coated with the spiced butter and seasonings.

Step 3: Prepare the Sides

1. Ayib (Ethiopian Cottage Cheese): You can make ayib by mixing cottage cheese with a little lemon juice and salt. Alternatively, you can use ricotta cheese.
2. Gomen (Collard Greens or Kale):
   • Wash and chop the collard greens or kale.
   • Cook the greens in a pot of boiling water until tender.
   • Drain and sauté with a bit of niter kibbeh, finely chopped onions, garlic, and season with salt and pepper.

Step 4: Serve

1. Place the prepared kitfo on a serving platter.
2. Arrange the ayib and gomen on the side.
3. Serve with injera bread rolls, which can be torn and used to scoop up the kitfo and sides.

Tips:

• For those who prefer their meat not entirely raw, kitfo can be lightly cooked to a rare or medium-rare state.
• Injera bread can be found in Ethiopian markets or made at home using teff flour and water, though it requires a fermentation process.