Kitfo* Recipe

Clarify and infuse butter

Place the butter in a small saucepan over low heat. Add crushed cardamom pods, cloves, and ground fenugreek. Melt gently until butter liquefies and solids separate, 6–8 minutes; do not brown. Skim foam from the surface with a spoon. Continue to simmer very gently for 5 minutes to allow spices to infuse.

Remove from heat and let cool slightly (3–5 minutes). Strain the butter through a fine mesh sieve lined with cheesecloth into a clean bowl, discarding solids. Reserve 3 tablespoons for cooking the beef and 1 tablespoon for finishing. (If short on time, you may use unsalted butter melted and briefly infused with crushed cardamom and a pinch of fenugreek.)

If not already done, very finely mince or grind the beef. For the classic kitfo texture, use a meat grinder with fine plate once or twice, or chop finely with a knife until almost paste-like but still textured. Keep beef cold.

Finely mince the onion, garlic, and green chili. Place aromatics in a small bowl and set aside.

In a wide skillet over medium-low heat, add 3 tablespoons of the strained niter kibbeh (or clarified butter). Heat gently—do not let it smoke.

Add the minced onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the garlic and minced chili and cook 30–45 seconds until fragrant.

Add the minced beef to the skillet, season with mitmita, berbere, salt, and black pepper. Mix thoroughly so spices coat the meat evenly. Break up any clumps and spread the meat in an even layer.

Cook to the desired doneness, stirring or folding occasionally to ensure even cooking: for rare leave mostly pink and cook 2–3 minutes; for medium cook 4–5 minutes until mostly browned with a hint of pink; for well-done cook 6–8 minutes until fully browned. Kitfo is traditionally served rare to medium-rare; avoid overcooking if you want the tender texture.

Taste and adjust seasoning with additional salt, mitmita, or berbere as needed. Remove from heat.

Stir in 1 teaspoon neutral oil and the reserved 1 tablespoon niter kibbeh for gloss and depth. This also helps achieve the traditional oily sheen.

Transfer the kitfo to a warmed serving dish. Sprinkle chopped basil (or parsley) and crumbled ayib/feta on top if using.

Serve immediately with injera or flatbread and lemon wedges on the side. For communal style, place kitfo in the center and let diners tear pieces of injera to scoop the meat.

Leftovers: store cooled cooked kitfo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a teaspoon of butter or niter kibbeh to avoid drying out.