Kitfo Special* Recipe

Make the curd

Pour 2 cups whole milk into a medium saucepan and heat over medium until it reaches about 180°F (small bubbles appear around edges), stirring occasionally to prevent scorching.

Remove from heat. Stir in 2 tablespoons plain yogurt (or 1 tablespoon vinegar/lemon juice). Let sit undisturbed 10–15 minutes until the milk separates into curds and whey.

Line a fine-mesh sieve with cheesecloth and place over a bowl. Pour the curds and whey into the sieve. Let drain 20–30 minutes for a creamy, spreadable ayib; drain longer for drier curds. Season with 1/4 tsp salt and stir gently. Chill while preparing other components.

If using store-bought niter kibbeh, gently warm 4–6 tbs in a small saucepan until melted. If using unsalted butter as substitute, melt and optionally infuse with a pinch of ground cardamom, 1/4 tsp fenugreek (optional), and a clove of smashed garlic for 5 minutes over low heat, then discard solids.

Heat 1 tablespoon olive oil or 1 tablespoon melted niter kibbeh in a large skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent.

Add 1 tsp minced garlic and 1/2 tsp minced ginger; cook 30–45 seconds until fragrant.

Add 8 oz thinly sliced collard greens and 3 tablespoons water. Stir to combine, cover, and reduce heat to low. Steam/simmer for 8–10 minutes until tender, stirring once or twice and adding a splash of water if dry.

Uncover, season with 1/2 tsp salt and 1/8 tsp black pepper. If desired, stir in 1 teaspoon niter kibbeh or butter for extra richness. Keep warm.

If you purchased whole beef and need to mince: partially freeze the beef 20–30 minutes so it's firm, then finely chop with a sharp knife or pulse briefly in a food processor until a very fine mince forms. Place meat in a bowl and return to refrigerator until ready.

Place 6 tablespoons melted niter kibbeh (or flavored melted butter) in a warm bowl. Stir in 1 1/2 teaspoons mitmita, 1 teaspoon minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to create the spiced butter.

Add the minced beef to the spiced butter and mix thoroughly with a spoon or spatula until the meat is evenly coated and slightly warmed by the butter. This is the base for all doneness levels.

Serve Rare (traditional kitfo)

Serve immediately at room temperature or slightly chilled — the meat remains essentially raw but safely mixed with spiced butter. Plate the coated minced beef and accompany with gomen and ayib. Provide extra mitmita to taste and lemon wedges if desired.

Serve Medium

Heat a skillet over medium-high heat. Add the spiced, coated minced beef and sear, stirring constantly, for 1–2 minutes until the outside loses its bright red color but the interior remains pink. Remove from heat and serve immediately with gomen and ayib.

Serve Well-done

Cook the spiced minced beef in a skillet over medium heat, stirring and breaking up clumps, for 4–6 minutes until fully browned and no pink remains. Drain any excess fat if necessary and serve hot with gomen and ayib.

On a serving platter or individual plates, place a mound of kitfo to one side, a scoop of ayib nearby, and a portion of gomen. Sprinkle extra mitmita over the meat or serve in a small dish. Offer lemon wedges on the side. Traditionally serve with injera or warm flatbread.

Adjust seasoning at the table; guests can add more salt, mitmita, or squeeze lemon onto their portions. Respect doneness preferences (rare, medium, well-done) announced when ordering.