Kitfo — Minced raw beef with spiced butter and fiery Mitmita

A bold, celebratory dish of finely minced lean beef warmed with fragrant Niter Kibbeh and coated in fiery Mitmita chili powder. Similar to steak tartare but distinctly Ethiopian, Kitfo is rich, buttery, and intensely flavored. Traditionally served raw or lightly warmed.

Instructions

1. Mince the beef: Trim all fat and sinew from 1 lb beef. Finely mince by hand with a very sharp knife, or pulse briefly in a food processor. Do not over-process into paste.
2. Warm the butter: Gently melt 3-4 tbsp Niter Kibbeh in a small saucepan over low heat. Do not let it boil.
3. Combine: Place minced beef in a bowl. Pour warm Niter Kibbeh over the meat. Add Mitmita, Korarima, and salt. Mix gently with a fork until evenly coated.
4. Choose your doneness: Serve raw (tere), lightly warmed 30-60 seconds over low heat (leb leb), or fully cooked (yebesele).

Tips

• Use only the freshest beef from a trusted source when serving raw
• Traditionally served with injera, gomen (collard greens), and ayib (Ethiopian cottage cheese)
• Mitmita is very hot — start with 1½ tsp and adjust upward