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Gored Gored
Gored Gored is a traditional Eritrean dish of finely cubed raw beef, seasoned with niter kibbeh (spiced clarified butter) and berbere spice blend. It offers a bold and authentic taste of Eritrea's rich gastronomic heritage, often served as an appetizer or main dish.
ð§ ææ
- 450 g Lean beef(preferably sirloin or tenderloin, cubed into small, bite-sized pieces)
- 2 tablespoons Niter Kibbeh (spiced clarified butter)(melted)
- 1 tablespoon Berbere spice blend(adjust to taste)
- to taste Salt
ðšâð³ äœãæ¹
- 1
Cube the lean beef into small, bite-sized pieces. Ensure you use high-quality beef for the best texture and flavor.
- 2
In a mixing bowl, combine the cubed beef with the melted niter kibbeh, ensuring the beef is evenly coated.
- 3
Sprinkle the berbere spice blend over the beef cubes. Adjust the amount according to your preference for spiciness.
- 4
Add salt to taste and toss the beef cubes until well coated with the spices.
- 5
Let the seasoned beef cubes marinate for at least 30 minutes at room temperature (or refrigerate for a few hours for deeper flavor absorption).
- 6
Arrange the marinated beef cubes on a serving platter. Gored Gored is traditionally served raw.
- 7
Serve with injera or flatbread on the side.
ð¡ ããã®ã³ã
- âUse the freshest, highest quality beef possible as it is consumed raw.
- âNiter Kibbeh can be made at home or purchased from specialty stores.
- âBerbere spice blend can vary in heat; adjust the quantity to your liking.
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- For those who prefer it lightly cooked, briefly sear the seasoned beef cubes in a hot skillet for about 1-2 minutes per side.
- Serve with Awaze (a spicy chili sauce) on the side.