Kitfo Ethiopian Beef Tartare

Be the first to rate

(No Ratings Yet)

Loading...

Kitfo is Ethiopia's iconic steak-tartare-style dish of finely minced lean beef hand-seasoned with mitmita chili and cardamom, then folded through spiced clarified butter. Traditionally enjoyed on holidays and special occasions, it is plated alongside soft, mildly tangy ayib cheese and injera. For first-timers, a lightly warmed version called kitfo leb leb offers a gentle bridge into the classic raw preparation.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 24 gFat
• 12 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 1 gSugar
• 36 gProtein
• 520 mgSodium
• 610 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Beef

• 1 lb (450 g) very fresh lean beef (eye of round or trimmed tenderloin), finely minced twice or chopped by hand
• 1 1/2 tsp kosher salt
• 1 tsp ground Ethiopian cardamom (or green cardamom)
• 2 tsp mitmita spice blend (or substitute cayenne mixed with ground cardamom)
• 1 tsp berbere spice
• 1 small shallot, very finely minced

For the Spiced Clarified Butter (Niter Kibbeh)

• 4 tbsp (55 g) unsalted butter
• 1/4 tsp minced garlic
• 1/4 tsp grated fresh ginger
• 1/4 tsp ground fenugreek
• 1 small dried bay leaf
• 1 pinch of turmeric

For Serving

• 4 pieces injera or 2 cups cooked and cooled injera pieces
• 1 cup ayib (Ethiopian fresh cheese) or mild crumbled feta
• 1 cup blanched collard greens (gomen), squeezed dry
• 1/4 cup fresh mint leaves
• Lemon wedges

Directions

1. Place the butter in a small saucepan over low heat with the garlic, ginger, fenugreek, bay leaf, and turmeric. Melt slowly for 5 minutes without browning, then strain and keep warm.
2. Pat the minced beef very dry with paper towels and spread it on a chilled platter. Sprinkle the salt, cardamom, mitmita, and berbere evenly over the top, along with the minced shallot.
3. Using clean hands or two forks, gently work the spice blend into the beef just until uniformly tinted; avoid compacting the meat so it stays airy.
4. Drizzle about two-thirds of the warm spiced butter over the beef and fold once more. Taste and adjust salt or spice.
5. Mound the seasoned kitfo in the center of a serving plate. Arrange ayib, collard greens, and mint around the beef, and tuck lemon wedges at the side.
6. Serve immediately with injera on the side. Diners pinch small portions with injera, optionally adding a thread of the remaining butter or a squeeze of lemon.
7. If you prefer kitfo leb leb, transfer the seasoned beef to a warm (not hot) pan and toss for 30 seconds just until the exterior turns faintly pink inside, then plate the same way.

Cook’s Notes

• Source the leanest, freshest beef possible from a trusted butcher; this dish is served raw or barely warmed, so quality is everything.
• Toast whole cardamom pods, crack them, and grind just before seasoning for noticeably brighter aroma than pre-ground spice.
• Use only just-warm butter for the leb leb variation; too much heat will scramble the meat and ruin the silky texture.
• Mitmita is intensely hot, so start with 1 teaspoon and taste before adding more, especially if your chili blend runs strong.
• Leftover kitfo should be eaten the same day; do not refrigerate and re-serve raw.

You might also like

African

Ethiopian Mild Yellow Chicken Stew with Hard-Boiled Eggs

African

Berbere Lamb Stew with Caramelized Onions and Split Peas

African

Ethiopian Coffee Ceremony Spread

African

Ethiopian-Style Spiced Collard Greens