A popular Ethiopian dish of finely minced raw lean beef seasoned with Mitmita (hot chili powder) and Niter Kibbeh (spiced butter).

Kitfo (Minced Raw Beef)

Recipe & Instructions (US Units)

Ingredients:

• 1 lb high-quality, very lean beef sirloin or tenderloin, finely minced (ask butcher or mince at home)
• 3-4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 1.5 - 2 teaspoons Mitmita (Ethiopian chili spice blend - cayenne based, very hot)
• 1/4 teaspoon Korarima (Ethiopian cardamom) powder (optional, but traditional)
• Salt to taste

Instructions:

1. Prepare Beef: Ensure the beef is extremely fresh and from a reputable source. Trim away absolutely all fat and sinew. Finely mince the beef by hand with a very sharp knife or pulse briefly in a food processor (do not over-process into a paste).
2. Warm Niter Kibbeh: Gently melt the Niter Kibbeh in a small saucepan over low heat. Do not let it boil or get too hot.
3. Combine: Place the minced beef in a bowl. Pour the warm Niter Kibbeh over the beef.
4. Add the Mitmita, optional Korarima, and salt.
5. Mix gently but thoroughly with a fork or your hands until just combined. The goal is to coat the meat evenly without 'cooking' it with friction or over-mixing.
6. Serving Options:
   • Tere (Raw): Serve immediately as is.
   • Leb Leb (Lightly Warmed): Briefly warm the mixture in the saucepan used for the butter over very low heat for 30-60 seconds, stirring constantly, just until slightly warmed but still mostly raw.
   • Yebesele (Fully Cooked): Cook the mixture over medium heat until browned (less traditional).
7. Serve traditionally with Injera, Gomen (collard greens), and Ayib (Ethiopian cottage cheese) to balance the richness and spice.

What makes it special?*

Kitfo is a celebratory dish, highly prized in Ethiopian culture. It's a bold dish featuring raw, finely minced lean beef mixed with spiced butter (Niter Kibbeh) and fiery Mitmita powder. Similar to steak tartare but distinctly Ethiopian due to the unique spices, Kitfo offers a rich, buttery texture and intense flavor experience. It's often served raw ('tere') but can be ordered lightly warmed ('leb leb').