Where it comes from
Kitfo is a revered Ethiopian delicacy, particularly among the Gurage people, and has roots in the country's rich culinary history. This dish, traditionally made with raw minced beef, highlights the importance of fresh, high-quality ingredients in Ethiopian cuisine. Interestingly, kitfo is often served with a side of gomen (cooked greens) and an array of spices, offering a balance of flavors and textures.
On the Palate
How it's made
5 steps · Show ↓20 min active
How it's made
5 steps · Show ↓- 110 min
Begin by finely chopping the beef until it reaches a smooth, minced consistency. The texture should be even and fine, resembling a paste.
- 23 min
In a small pan, melt the ghee over low heat until it is fully liquid and aromatic. Stir in the berbere, cardamom, and clove, gently warming them to release their flavors without burning.
Watch outDo not overheat the spices; they should infuse the ghee without turning bitter.
- 32 min
Pour the spiced ghee over the minced beef, mixing thoroughly to ensure every morsel is coated with the fragrant butter and spices.
- 43 min
For kitfo leb leb, lightly warm the mixture over low heat, stirring constantly until just warmed through, about 3 minutes. The beef should remain rare and tender.
Watch outAvoid overcooking the beef; it should be warmed, not cooked through.
- 52 min
Serve the kitfo immediately, accompanied by injera or kocho, and optionally garnished with ayibe or gomen.
