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Kitfo
A traditional Ethiopian delicacy, Kitfo is a finely minced raw beef dish seasoned with aromatic spices and clarified butter. It's often served with traditional accompaniments like Ayib (a mild, fresh cheese) and Gomen (braised collard greens). This recipe details the preparation of raw Kitfo, with an option for lightly warming it.
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- 500g Beef tenderloin or sirloin
- 100g Niter Kibbeh (Ethiopian spiced clarified butter)
- 2-3 tbsp Mitmita (Ethiopian chili powder blend)(Adjust to your spice preference. Start with less and add more if desired.)
- 1/2 tsp Korerima (Ethiopian black cardamom)
- to taste Salt
- 200g Ayib (Ethiopian fresh cheese)
- 300g Gomen (collard greens)
- 1-2 tbsp Niter Kibbeh(For sautéing the Gomen)
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- 1
Prepare the Beef: Ensure your beef is as fresh as possible, ideally from a reputable butcher who can confirm its quality for raw consumption (similar to sushi-grade). Trim away any visible fat, connective tissue, or sinew. The goal is pure, tender muscle meat.
â±ïž 15 minutes - 2
Mince the Beef: Using a very sharp knife, mince the beef by hand into extremely fine pieces. The texture should be almost paste-like but still with discernible small bits of meat. Avoid using a food processor, as it can make the meat mushy and lose the characteristic texture of Kitfo.
â±ïž 20 minutes - 3
Prepare the Niter Kibbeh: Gently warm the 100g of Niter Kibbeh in a small saucepan over very low heat, or in a heatproof bowl set over simmering water. The butter should melt into a liquid but should not be hot enough to cook the beef. Aim for a temperature around 50°C (122°F). If it gets too hot, let it cool slightly.
â±ïž 5 minutes - 4
Combine and Season: In a clean bowl, combine the finely minced beef with the warmed liquid Niter Kibbeh. Add the Mitmita (start with 2 tbsp and taste later), ground Korerima, and salt to taste. Mix thoroughly with your hands or a spoon until all the ingredients are evenly distributed and the mixture appears glossy and well-coated.
â±ïž 5 minutes - 5
Taste and Adjust: Take a small taste of the raw Kitfo mixture. Adjust the seasoning with more Mitmita for heat or salt as needed. Remember that the flavors will meld further.
â±ïž 2 minutes - 6
Optional: Prepare 'Leb Leb' (Lightly Warmed Kitfo): If you prefer your Kitfo slightly warmed (Leb Leb), heat a clean, non-stick skillet over medium-low heat. Add the seasoned beef mixture to the warm pan and stir continuously for 1-2 minutes. The goal is to warm the meat through without cooking it; it should remain pink and tender inside. Overcooking will result in 'Derek Kitfo' (fully cooked).
â±ïž 2-3 minutes (optional) - 7
Prepare the Gomen: While the Kitfo is being prepared or resting, heat 1-2 tbsp of Niter Kibbeh in a separate skillet over medium heat. Add the chopped collard greens and sauté until tender and wilted, about 10-15 minutes. Season lightly with salt.
â±ïž 15 minutes - 8
Serve: Traditionally, Kitfo is served on a platter with injera (Ethiopian sourdough flatbread). Mound the Kitfo (raw or Leb Leb) in the center. Arrange the sautéed Gomen and crumbled Ayib cheese around the Kitfo. Serve immediately.
â±ïž 5 minutes
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- âThe absolute freshest, highest-quality beef is paramount for safety and taste when consuming raw.
- âHand-mincing is crucial for achieving the correct texture; a food processor will result in a mushy consistency.
- âMitmita is quite spicy; adjust the amount based on your personal heat tolerance. You can always add more.
- âKitfo is a specialty of the Gurage people of Ethiopia and is considered a celebratory dish.
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- Derek Kitfo: For a fully cooked version, sauté the seasoned beef mixture in a pan for 5-7 minutes, stirring, until browned.
- Spicier Kitfo: Increase the amount of Mitmita or add a pinch of extra chili flakes to the spice blend.