Ethiopia · Ethiopia
Kitfo (Ethiopian Steak Tartare with Mitmita Spice)
Hand-minced lean beef lightly warmed in niter kebbeh and seasoned with mitmita spice and herb butter.
Kitfo takes its name from the shape of a cow's hoof and belongs to the Gurage and Mesket peoples of the south-west, where lean beef is minced by hand and warmed in spiced butter without ever cooking through. Mitmita is the dry chilli and spice powder scattered over it, and it is sharp in a direction berbere is not. The meat has to be minced fine and kept cold until the last moment.
Ingredients
- very fresh beef loin, trimmed600 g
- niter kebbeh (spiced clarified butter)80 g
- mitmita spice blend15 g
- koseret or oregano, dried8 g
- fine salt6 g
- ground cardamom2 g
Directions
- 1
Hand-mince beef with a sharp knife into 3 mm pieces; keep very cold.
beef is uniformly minced with no large chunks - 2
Warm niter kebbeh in a pan over low heat 2 minutes; do not brown.
- 3
Off heat, toss beef with warm butter, mitmita, koseret, salt and cardamom for 1 minute.
beef is just warmed through but still raw-pink in the center - 4
Rest 2 minutes; taste and adjust salt.
- 5
Serve kitfo with injera and a side of ayib or gomen.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content