Kitfo Leb Leb
ክትፎ ለብ ለብ·(kit-fo leb-leb)
Ye'Fisik: Sunday Suppers and Sizzling Skillets
Raw meat on a weeknight is a tough sell, but Kitfo Leb Leb—the gently warmed cousin of the traditional Gurage tartare—is your gateway. The aunties know the secret isn't just sourcing pristine beef, it's the sequence. You never mix cold spiced butter into the meat. You must melt the niter kibbeh first, blooming the fiery mitmita and smoky korerima in the hot fat to extract their essential oils. Fold in the minced beef just long enough to kiss it with heat, leaving the inside rare, and your kitchen will smell exactly like home.
Before you start
Process the trimmed beef into a coarse mince.
Pat the beef completely dry. Working in small batches, pulse the cubes in a food processor 5 to 8 times until coarsely chopped. Do not process it into a paste. Let it sit at room temperature to take the chill off.
Simmer the buttermilk to make the quick ayib.
Pour the buttermilk into a heavy-bottomed saucepan over medium-low heat. Do not stir. Let it sit for 15 to 20 minutes until the curds separate from the whey, then strain through a fine-mesh sieve and season with salt.
Ingredients
- lean beef1 lb
- niter kibbeh1/2 cup
- mitmita2 tbsp
- korerima1/2 tsp
- kosher salt1 tsp
- full-fat buttermilk1 qt
- bunch collard greens1 large
- niter kibbeh2 tbsp
- red onion1 med
- garlic cloves3 small
- fresh ginger1 tsp
Method
- 01
Sauté the aromatics and greens for the gomen.
Melt two tablespoons of niter kibbeh over medium heat. Sauté the diced onion until translucent, add the garlic and ginger, then fold in the collard greens and a splash of water, covering to simmer until tender.
- 02
Bloom the spices in the melted niter kibbeh.
Place a skillet over low heat and completely melt the half cup of niter kibbeh. Stir in the mitmita, korerima, and salt, cooking for 60 seconds to extract the essential oils.
- 03
Fold the minced beef into the warm spiced butter.
Keep the heat low and add the beef. Fold it swiftly and continuously for 1 to 3 minutes until the exterior turns light brown but the interior remains a vibrant, tender pink.
- 04
Serve immediately with the fresh cheese and greens.
Pull the skillet from the heat right away to prevent overcooking. Serve the warm kitfo alongside mounds of the cooling ayib, savory gomen, and fresh injera.
Notes
Quality beef is non-negotiable.
Because this dish is only kissed with heat, never use pre-packaged ground beef. Source a whole muscle cut like sirloin or tenderloin and mince it yourself.