Kitfo
ክትፎ
Sunday Suppers: Slow Wots & Gathering
A steel mixing bowl, grocery-store sirloin, and mitmita. Reserved for weddings and major holidays by the Gurage people, kitfo is a pristine beef tartare: this is about the unadulterated quality of fresh beef, the floral fire of mitmita, and the rich luxury of warm niter kibbeh. To make this a ten-minute weeknight meal, have your niter kibbeh ready in the fridge; we serve it 'leb leb'—lightly warmed—which takes the chill off the meat and melts the butter into the fibers. Fold it together and serve it before the warmth fades.
Before you start
Make the niter kibbeh on a Sunday.
The spiced butter yields more than you need for this recipe and will keep in the fridge for months, transforming kitfo into a ten-minute weeknight dinner.
Ingredients
- unsalted butter1 lb
- red onion1 small
- garlic4 small clove
- fresh ginger1 med piece
- cinnamon stick1 med
- green cardamom pods4 small
- fenugreek seeds1 tsp
- cumin seeds1 tsp
- dried oregano1 tsp
- ground turmeric1/2 tsp
- lean beef tenderloin1 lb
- mitmita2 tbsp
- ground cardamom1/2 tsp
- kosher salt1/2 tsp
- injera4 large
- large-curd cottage cheese1 cup
Method
- 01
Clarify the butter over low heat.
In a heavy-bottomed saucepan, melt the unsalted butter on low, gently skimming and discarding the white foam of milk solids that rises to the top.
- 02
Infuse the butter with aromatics and spices.
Add the red onion, garlic, ginger, cinnamon, cardamom pods, fenugreek, cumin, oregano, and turmeric to the cleared butter. Simmer gently on the absolute lowest setting for 45 to 60 minutes without browning, then strain the golden liquid into a jar and discard the solids.
- 03
Mince the beef into a fine, uniform texture.
For a quick weeknight shortcut, freeze the cubed beef for 15 minutes to firm up, then pulse it carefully in a food processor five or six times. Do not overwork it into a paste, and keep the meat refrigerated until the exact moment of cooking.
- 04
Bloom the spices in the warm butter.
In a wide skillet over medium-low heat, melt 1/4 cup of the solidified niter kibbeh you just made. Stir in the mitmita, ground cardamom, and salt, letting the spices toast gently for about 30 seconds until highly fragrant.
- 05
Fold the cold beef into the spiced butter to lightly warm it.
This is the crucial trick: turn the heat down to the absolute lowest setting before adding the minced beef. Continuously fold the meat into the butter for just 1 to 2 minutes to remove the refrigerator chill and coat every fiber, ensuring the meat remains distinctly red and raw.
- 06
Serve the kitfo immediately.
Kitfo waits for no one. Spoon the warm beef directly onto fresh injera and serve with a generous dollop of cottage cheese to act as a cooling foil against the fiery spice.
Notes
Source authentic mitmita.
This fiery blend of bird's eye chilies, cardamom, and cloves is non-negotiable for the true flavor. Find it at an Ethiopian market or order it online.
Prioritize pristine beef.
Because this dish is eaten essentially raw, use the highest quality lean tenderloin or top sirloin you can find, and ensure every speck of silver skin is removed.
The cottage cheese shortcut.
Traditional ayib takes time to curdle and strain, but standard American large-curd cottage cheese or dry ricotta is an incredibly effective, instant substitute.