Ethiopian Kitfo (Spiced Minced Beef)

• •1.5 lb Lean beef (sirloin or tenderloin), trimmed of fat (finely minced or ground extra-lean)
• •1 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (melted, adjust to taste)
• •2 tbsp Mitmita (Ethiopian Spice Blend) (adjust to desired spice level)
• •1 tsp Ground cardamom
• •to taste Salt
• •1 tsp Koseret (Ethiopian false cardamom) (optional, if available)
• •1 cup Ayib (Ethiopian cottage cheese) or store-bought feta (for serving, crumbled)
• •8 pieces Injera (Ethiopian flatbread) (for serving)

Instructions

1. 1

   Ensure your beef is very cold. If using a food processor, cut the beef into 1-inch cubes. Pulse in batches until very finely minced, almost like a paste, but not pureed. If using pre-ground beef, ensure it's extra lean and finely ground.

2. 2

   In a large bowl, combine the finely minced beef with the melted niter kibbeh, mitmita, ground cardamom, and koseret (if using). Add salt to taste.

3. 3

   Using your hands or a spoon, thoroughly mix all the ingredients until well combined. The warmth from your hands will slightly warm the meat, enhancing the flavors.

4. 4

   For 'leb leb' (lightly cooked) kitfo: If you prefer your kitfo lightly cooked, heat a skillet over medium heat. Add the seasoned beef mixture and stir constantly for 1-2 minutes, just until the beef changes color but is still very rare and tender. Do not overcook.

5. 5

   Serve the kitfo immediately on a platter. Garnish with crumbled Ayib or feta cheese. Serve alongside injera for scooping.

Chef's Tips

• 💡For the most authentic experience, seek out a good quality, very lean cut of beef. Ask your butcher to finely mince or grind it for kitfo.
• 💡Adjust the amount of mitmita to your personal spice preference. It can be quite hot!
• 💡Niter Kibbeh is crucial for authentic flavor. You can find recipes online to make it at home, or sometimes find it in international markets.
• 💡Kitfo is traditionally eaten with your hands, using pieces of injera to scoop up the meat.