Ethiopian
Kitfo
Kitfo is finely hand-minced beef folded with warm niter kibbeh, mitmita, and Ethiopian cardamom until glossy and fragrant. Serve it in the traditional way with ayib, gomen, and kocho or injera.
Watch it madeEater · 3:20
Ingredients
- Very fresh lean beef tenderloin or top round, trimmed of all sinew340g
- Niter kibbeh1/4 cup
- Mitmita1 to 1 1/2 tsp
- Korerima, finely ground1/4 tsp
- Fine salt1/2 tsp, or to taste
- Ayib, for serving1/2 cup
- Gomen, for serving1 cup
- Kocho or injera, for serving2 portions
Method
- Chill the beef well, then use a very sharp knife to scrape and mince it repeatedly until it is fine, soft, and cohesive rather than cubed.
- Warm the niter kibbeh in a small pan over low heat until melted and fragrant, without browning it.
- Stir the mitmita, ground korerima, and salt into the warm niter kibbeh.
- Add the minced beef to the spiced butter and fold gently over the lowest heat for 1 to 2 minutes, just until the meat is glossy and lightly warmed for leb leb kitfo.
- For tire kitfo, mix the raw minced beef with the warm spiced butter off the heat instead of warming it in the pan.
- Taste and adjust with more mitmita or salt as desired.
- Mound the kitfo on a plate and serve immediately with ayib, gomen, and kocho or injera.
Common questions
Can I substitute the beef cut for kitfo if I can't find tenderloin or top round?
Yes, but use the leanest, freshest beef you can get. Eye of round is the closest substitute. Avoid fatty or heavily worked cuts, because kitfo depends on a fine, tender texture and clean flavor.
How long does kitfo take to make once the beef is prepped?
Once the beef is minced, the dish comes together in about 5 to 10 minutes. Warm the niter kibbeh, stir in the spices, then fold in the beef briefly for leb leb kitfo or mix off-heat for tire kitfo.
What are the most common mistakes when making kitfo?
The biggest mistakes are using beef that isn’t very fresh, overcooking it, and chopping the meat too coarsely. Also avoid browning the butter; niter kibbeh should be melted and fragrant, not browned or smoky.
Can I store leftover kitfo, and is it safe to reheat?
Kitfo is best eaten immediately and is not ideal for storage, especially if served raw or lightly warmed. If you must keep it, refrigerate promptly and eat the same day; reheat gently only if it was cooked through.
What should I serve with kitfo besides injera, ayib, and gomen?
Traditional pairings are ayib, gomen, and kocho or injera. You can also add plain greens, a simple cabbage dish, or extra niter kibbeh on the side. Serve immediately while the meat is glossy and warm.