Kitfo (Authentic Ethiopian Steak Tartare)

🧂 Ingredients

• 500g Beef tenderloin or very lean, high-quality beef(Ensure the beef is extremely fresh and suitable for raw consumption. Trim all visible fat, sinew, and silverskin.)
• 100g Niter kibbeh (Ethiopian spiced clarified butter)(Must be warm and liquid, but not hot. If making your own, prepare it ahead of time. Store-bought is also available.)
• 2-3 tbsp Mitmita (Ethiopian chili powder blend)(Adjust to your spice preference. Mitmita is typically quite hot and contains bird's eye chilies, cardamom, cloves, and salt.)
• 1/2 tsp Korerima (Ethiopian cardamom)(Ground. Adds a unique aromatic depth. If unavailable, a small pinch of regular cardamom can be a substitute, but korerima is preferred for authenticity.)
• to taste Salt(Fine sea salt or kosher salt.)
• 200g Ayib (Ethiopian cottage cheese)(For serving. If unavailable, a mild, fresh farmer's cheese or ricotta can be used as a substitute.)
• 300g Gomen (Ethiopian collard greens)(Fresh collard greens, washed and roughly chopped. Can substitute with kale or spinach if collards are unavailable.)
• 2 cloves Garlic(Minced, for the gomen.)
• 1 tbsp Niter kibbeh(For sautéing the gomen.)
• for serving Fresh injera(The traditional spongy, sourdough flatbread used as both plate and utensil.)

👨‍🍳 Instructions

1. 1

   Prepare the Beef: Start with the freshest, highest-quality beef available, as it will be consumed raw. Traditional cuts include beef tenderloin. Meticulously trim away all fat, sinew, and silverskin, ensuring you have only pure, lean red meat. This step is crucial for both texture and safety.

   ⏱️ 10 minutes
2. 2

   Mince the Beef: Using a very sharp knife, mince the beef as finely as possible by hand. Avoid using a food processor, as it can create a mushy texture. The goal is a consistency that is almost paste-like but still retains some discernible texture. Traditionally, a curved blade called a 'mäqät'äl' is used.

   ⏱️ 15 minutes
3. 3

   Warm the Niter Kibbeh: Gently warm the niter kibbeh in a small saucepan or microwave until it is liquid and warm to the touch, but not hot. The warmth is essential for slightly 'cooking' the exterior of the beef and allowing it to meld with the spices. If it's too hot, the meat will cook through; if too cold, it won't incorporate properly.

   ⏱️ 2 minutes
4. 4

   Combine and Season: In a mixing bowl, combine the finely minced beef with the warm, liquid niter kibbeh. Add the mitmita, ground korerima, and salt to taste. Mix thoroughly with a spoon or your hands until all the ingredients are evenly incorporated and the meat takes on a glistening, rich red hue.

   ⏱️ 5 minutes
5. 5

   Optional: Prepare 'Leb Leb' (Lightly Warmed): For the 'leb leb' style, which is slightly warmed but still predominantly raw, place the seasoned beef mixture into a warm pan over medium-low heat. Stir continuously for 1-2 minutes, just until the mixture is warmed through but remains pink and raw in the center. This is a popular variation that offers a middle ground.

   ⏱️ 2 minutes (optional)
6. 6

   Prepare Accompaniments: While the beef mixture is being prepared, make the gomen. Heat 1 tbsp of niter kibbeh in a skillet over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Add the chopped collard greens and a pinch of salt. Sauté, stirring occasionally, until the greens are tender, about 10-15 minutes. Crumble or prepare the ayib for serving.

   ⏱️ 15 minutes
7. 7

   Assemble and Serve: Traditionally, Kitfo is served family-style. Mound the prepared kitfo (either raw or 'leb leb') in the center of a large platter lined with fresh injera. Arrange portions of the ayib and the cooked gomen around the kitfo. The interplay of the spicy meat, cooling cheese, and earthy greens is key to the experience.

   ⏱️ 5 minutes
8. 8

   Enjoy Immediately: Serve the Kitfo immediately while it's at its best. Tear off pieces of injera and use them to scoop up the kitfo along with the ayib and gomen. Kitfo is a specialty of the Gurage people but is enjoyed throughout Ethiopia. It is traditionally accompanied by tej (Ethiopian honey wine).

💡 Pro Tips

• ✓The absolute freshest, highest-quality beef suitable for raw consumption is non-negotiable for safety and taste.
• ✓Hand-mincing the beef is crucial for achieving the correct, slightly textured consistency, unlike the paste-like result from a food processor.
• ✓Adjust the amount of mitmita based on your personal heat preference. Start with less and add more if desired.
• ✓The debate between serving Kitfo raw ('Abel') versus lightly warmed ('Leb Leb') is a common and passionate one among Ethiopians.

🔄 Variations

• Kitfo Derek: For those who prefer fully cooked meat, the seasoned beef can be sautéed until thoroughly cooked through.
• Extra Spicy: Increase the amount of mitmita for a significantly hotter version.
• Injera Bowl: Serve the kitfo inside a folded injera to create a personal, edible bowl.

🥗 Nutrition

Per serving