Kitfo
Hand-chopped raw beef worked with spiced niter kibbeh butter and mitmita spice.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Melt the butter over a low heat with the ginger, garlic, cardamom, cinnamon and fenugreek.
Hold it twenty minutes without boiling, until the foam settles and the butter turns clear.
Strain the niter kibbeh through muslin and keep it warm.
Trim every membrane and sinew from the beef and chop it very fine with a knife, almost to a paste.
Work the warm niter kibbeh, mitmita and salt into the meat by hand for two minutes.
Warm the mixture in a pan for thirty seconds to body temperature, without letting it whiten.
Serve it on injera with the ayib cheese and stewed greens alongside.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Milo.G · CC BY-SA 4.0