Ethiopian kitfo is a traditional dish made from minced
raw beef, seasoned with spices, and served with injera (sourdough flatbread).
Here's a step-by-step guide to making Ethiopian kitfo:
Ingredients:
- 500 grams of high-quality beef tenderloin
- 2 tablespoons of clarified butter (niter kibbeh)
- 1 teaspoon of the mitmita spice blend
- 1 teaspoon of berbere spice blend (optional)
- Salt, to taste
- Injera or other bread for serving
Instructions:
1. Start by preparing the ingredients. Clean the beef
tenderloin thoroughly and remove any excess fat or sinew. It's important to use
fresh, high-quality beef for this dish.
2. Once the meat is clean, you can mince it.
Traditionally, kitfo is hand-minced using a sharp knife. Chop the meat finely
until you achieve a smooth texture. Alternatively, you can also use a food
processor, but be careful not to over-process it; you want to maintain some
texture.
3. In a mixing bowl, combine the minced beef with the
clarified butter (niter kibbeh). Clarified butter helps enhance flavor and
richness.
4. Add mitmita spice blend to the mixture. Mitmita is
a traditional Ethiopian spice blend known for its heat and aromatic flavors.
Adjust the amount according to your spice preference. If you like extra heat,
you can also add a Berbere spice blend.
5. Season with salt to taste. Mix all the ingredients
well, ensuring that the spices are evenly distributed throughout the meat.
6. Traditionally, kitfo is served either "leb
leb" (lightly cooked) or "tibs" (raw). If you prefer the leb leb
style, heat a skillet over medium-high heat, add a small amount of clarified
butter, and cook the kitfo briefly until just heated through. Be careful not to
overcook it; you want to retain the tenderness of the meat.
7. Once the kitfo is cooked to your liking, remove it
from the heat and transfer it to a serving plate.
8. Kitfo is typically served with injera, a sourdough
flatbread. Tear off small pieces of injera, use them to scoop up the kitfo, and
enjoy the flavors and textures together.
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