No Spam Recipes

Kitfo (Ethiopian Minced Raw Meat)

Kitfo (Ethiopian Minced Raw Meat) — a main course recipe, 10 ingredients.

Main course

contains dairycontains meatcontains alcohol

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 500 grams (1 lb) lean beef, finely minced
  • 2 tablespoons clarified butter or olive oil
  • 1 tablespoon mitmita spice blend
  • 1 tablespoon spiced clarified butter (optional)
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon berbere spice blend
  • Injera, for serving
  • Collard greens, blanched and chopped, for serving (optional)
  • Ayib (Ethiopian cheese), crumbled, for serving (optional)
Make it lactose-friendly
  • 2 tablespoons clarified butter or olive oil → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 tablespoon spiced clarified butter (optional) → plant butter, ghee (mostly lactose-free), or olive oil
  • Ayib (Ethiopian cheese), crumbled, for serving (optional) → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Place the minced beef in a large bowl.
  2. In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend.
  3. Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat.
  4. Heat the clarified butter or olive oil in a small skillet over low heat until melted.
  5. If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil.
  6. Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined.
  7. Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop.
  8. To serve, place the kitfo on a plate and shape it into a mound or individual portions.
  9. Accompany the kitfo with injera, collard greens, and crumbled ayib on the side.
  10. To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0