Entree: Ethiopia – Harar – ክትፎ ➤ Kitfo (Minced seasoned raw beef served with spiced clarified butter and traditional accompaniments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 min

Total 20 min

Ingredients

- 1 lb (454 g) lean beef tenderloin, trimmed and very finely minced
- 4 tbsp (60 g) niter kibbeh (spiced clarified butter)
- 2 tsp (4 g) mitmita (Ethiopian spicy chili powder; adjust to taste)
- 1 tsp (6 g) fine kosher salt
- 1 small green chili, finely chopped (or 1 small jalapeño)
- 1 small shallot or red onion, very finely minced
- 8 oz (225 g) ayib (Ethiopian fresh farmer's cheese) or ricotta, for serving
- 2 cups (300 g) gomen (collard greens or kale), cooked and lightly seasoned, for serving
- 4 pieces injera, for serving

Instructions

1. Step 1: Chill the trimmed beef in the freezer 15–20 minutes to firm it slightly, then mince very finely by hand or pulse briefly in a food processor for short bursts; avoid pureeing.
2. Step 2: Warm the niter kibbeh in a small saucepan until melted and fragrant; stir in mitmita and salt to make a spicy butter.
3. Step 3: In a bowl combine the minced beef, finely minced shallot, and chopped green chili; pour most of the spiced niter kibbeh over the meat and mix thoroughly until evenly coated.
4. Step 4: Taste and adjust mitmita or salt as desired; traditional kitfo is served raw (termed "leb leb"); if you prefer slightly cooked, briefly toss the seasoned meat in a hot skillet 1–2 minutes until lightly warmed but still pink.
5. Step 5: Arrange kitfo on a platter with ayib and gomen alongside and serve with injera, using the injera to scoop portions of meat, cheese, and greens.