Meat
Kitfo
Raw minced beef seasoned with mitmita and spiced clarified butter, served warm or raw in Eritrea and Ethiopia. Its melting texture and spicy flavour make it a true festive dish.
Ingredients
Ingredients
Accompagnement
Spices & seasoning
Optional extras
On the side
Instructions
- Put the minced beef in a cold bowl and keep it in the fridge until the last moment.
- Melt the niter kibbeh over low heat in a small saucepan, without letting it brown, then remove from the heat.
- Pour the warm butter over the meat, then mix in the mitmita, onion, garlic, ginger, cardamom and lime juice.
- Mix quickly with your fingers or a fork until the mixture is uniform, without working it for too long so it keeps its texture.
- Adjust the salt and pepper, then arrange the meat on a plate.
- Serve straight away with the ayib, gomen leaves and injera flatbreads.
Variations and tips
Kitfo leb-leb. Heat the kitfo for a minute in a dry pan to serve it lukewarm, softer, without cooking it through.
Using what's easy to find. Replace the niter kibbeh with 80 g of melted unsalted butter mixed with half a teaspoon of ground cumin, and the mitmita with cayenne pepper mixed with a little paprika.
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Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Original Ecomely recipe.