Mains
Kitfo (Spiced Minced Beef, Traditionally Served Rare)
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) very fresh, high-quality lean beef, finely minced
- 60 g (4 tbsp) niter kibbeh
- 1-2 tsp mitmita spice blend (or berbere as a substitute)
- 1/2 tsp koseret or dried thyme (optional, traditional herb)
- 1/2 tsp salt, to taste
- 200 g (1 cup) fresh ayib (Ethiopian cottage cheese) or ricotta, to serve
- Steamed collard greens (gomen), to serve
Method
- Ensure the beef is extremely fresh and finely minced; freezing briefly beforehand makes fine mincing easier.
- Gently melt the niter kibbeh in a small saucepan over low heat until fully liquid, without browning it.
- In a mixing bowl, combine the minced beef with the mitmita and koseret or thyme.
- Pour the warm melted niter kibbeh over the meat and mix thoroughly by hand or spoon until evenly coated.
- For 'leb leb' (lightly warmed) style, warm the mixture very briefly in a pan over low heat for 1-2 minutes, stirring constantly, without fully cooking it through.
- Season with salt to taste and mound onto a serving platter.
- Serve immediately alongside ayib cheese and steamed collard greens.
Introduction: Kitfo is finely minced raw or lightly warmed beef mixed with mitmita spice and melted niter kibbeh, closely associated with the Gurage people of south-central Ethiopia and now enjoyed nationwide as a celebratory dish, often paired with fresh cottage cheese and collard greens.
Cultural Background: Kitfo is finely minced raw or lightly warmed beef mixed with mitmita spice and melted niter kibbeh, closely associated with the Gurage people of south-central Ethiopia and now enjoyed nationwide as a celebratory dish, often paired with fresh cottage cheese and collard greens.
Tips: Only use beef from a trusted source intended for raw consumption, and prepare it the same day for food safety. For those who prefer it fully cooked, sauté the seasoned beef in a hot pan for 4-5 minutes until browned through; this variation is called 'kitfo tibs'.
Variations: 'Leb Leb' is lightly warmed rather than raw. A fully cooked version, sautéed like tibs, is common for those avoiding raw meat.
Storage: Kitfo is best prepared and eaten immediately; it is not intended for storage due to its raw or lightly cooked nature.
Reheating: Not recommended; if a cooked version is made, treat leftovers as you would any cooked beef dish and refrigerate for up to 1 day.
FAQs:
Q: Is Kitfo safe to eat raw?
A: Traditional Kitfo uses very fresh, high-quality beef prepared and eaten the same day; those concerned about raw meat can request or prepare the fully cooked 'kitfo tibs' variation.
Q: What is mitmita?
A: Mitmita is a fiery Ethiopian spice blend of chillies, cardamom and salt, traditionally used to season Kitfo and other dishes.
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