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Ethiopian

Gored Gored

Gored gored is an Ethiopian raw beef dish cut into small cubes and dressed with spiced niter kibbeh and awaze. It is served immediately with injera, with the beef warmed by the sauce but still tender and red inside.

Gored Gored — Ethiopian — ChefSnap
15 minsPrep
5 minsCook
2Serves
EasyDifficulty
610 kcal per serving43g protein 38g carbs 32g fat
Watch it made — Gored GoredWatch it madeAdane - Ethiopian Food · 17:41

Ingredients

Method

  1. Chill the beef well, then trim away any sinew and cut it into small 2 cm cubes.
  2. In a small pan over low heat, melt the niter kibbeh without browning it.
  3. Stir in the berbere, mitmita, and awaze paste, and warm gently for 1 minute until fragrant.
  4. Remove the pan from the heat and let the spiced butter cool for 1 minute so it is warm but not hot.
  5. Place the beef cubes in a bowl, add the salt and lemon juice, and toss briefly.
  6. Pour the warm spiced niter kibbeh over the beef and toss until every piece is glossy and coated; the beef should remain raw to rare.
  7. Taste and add a little more mitmita if a sharper heat is desired.
  8. Serve immediately on injera, with ayib on the side.

Common questions

Can I substitute another cut if I can’t get beef tenderloin or top sirloin for gored gored?

Use the freshest, most tender beef you can find: strip loin, ribeye, or eye of round only if very well trimmed and sliced small. Avoid anything tough or fatty, since the dish is meant to stay raw to rare and tender.

How far ahead can I prepare gored gored before serving?

Best is to prep the seasoning and cut the beef shortly before serving. You can chill and trim the meat a few hours ahead, but once lemon juice and spiced butter are added, serve immediately for the best texture and safety.

What are the most common mistakes when making gored gored?

The biggest mistakes are using beef that isn’t very fresh, over-warming the spiced butter so it cooks the meat, cutting pieces too large, and letting the beef sit too long after seasoning. It should stay glossy, cool, and raw to rare.

Can I store leftovers of gored gored in the fridge?

Because the dish is served raw to rare, leftovers are not ideal. If you must store it, refrigerate immediately in a sealed container and eat the same day. Do not hold it at room temperature, and do not reheat it.

What’s the best way to serve gored gored with injera and ayib?

Serve it immediately after tossing, while the beef is still cool and glossy. Spoon it onto injera, add ayib on the side to calm the heat, and keep extra mitmita nearby for people who want more spice.