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Kitfo (Ethiopian Minced Raw Meat)
Kitfo is a traditional Ethiopian dish made with minced raw meat that is highly seasoned and spiced. It is a popular dish in Ethiopian cuisine, known for its bold flavors and unique preparation. Kitfo is typically made with beef, although variations using other meats such as lamb or goat can also be found. This dish is often enjoyed with injera, the traditional Ethiopian flatbread.
Ingredients
- lean minced beef, finely minced500 g
- clarified butter or olive oil2 tbsp
- mitmita spice blend1 tbsp
- spiced clarified butter, optional; niter qibe1 tbsp
- salt1 tsp
- black pepper, ground1 tsp
- berbere spice blend1 tsp
- injera, for serving
- collard greens, blanched and chopped; optional; for serving
- ayib, Ethiopian cheese; crumbled; optional; for serving
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Place the minced beef in a large bowl.
In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend.
Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat.
Heat the clarified butter or olive oil in a small skillet over low heat until melted.
If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil.
Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined.
Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop.
To serve, place the kitfo on a plate and shape it into a mound or individual portions.
Accompany the kitfo with injera, collard greens, and crumbled ayib on the side.
To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite.
