Special Kitfo Recipe

Prepare the beef

Trim any silver skin or large veins from the beef. Chill the beef in the freezer for 15–20 minutes to firm it slightly—this makes fine mincing easier. Using a very sharp knife, finely mince the beef until it has a paste-like, even texture. Traditional kitfo is finely chopped rather than ground.

Mix the marinade

In a bowl, combine the melted niter kibbeh, mitmita (or cayenne-almond substitute), grated ginger, minced garlic, finely chopped mild chili, ground korarima or cardamom (if using), and salt. Stir until homogeneous.

Combine beef and marinade

Add the finely minced beef to the marinade and use a spoon or your hands to thoroughly incorporate the butter and spices into the meat. Mix until the meat is evenly colored and aromatic, about 2–3 minutes. Taste a tiny pinch and adjust salt or heat if necessary.

Finish and rest

Cover the bowl and let the seasoned beef rest at refrigerator temperature for 15–30 minutes to allow flavors to meld. Kitfo can be served cold, room temperature, or lightly warmed—decide how you'll serve in the next step.

Lightly warm (optional)

If you prefer warmed kitfo (kitfo leb leb), heat a nonstick skillet over low heat. Add the marinated beef and gently stir for 1–2 minutes, just until the butter melts fully into the meat and it is slightly warmed but still essentially raw. Do not cook through. Remove from heat immediately.

Prepare the onion: very thinly slice the red onion and soak in cold water for 5 minutes to soften bite and reduce sharpness, then drain well.

Prepare the ayib/cheese: crumble the ayib or mild feta into a small bowl and stir gently to loosen into spoonable curds.

Toast/brush the bread: Warm the injera or flatbread briefly on a hot dry skillet or in the oven for 1–2 minutes. Lightly brush with 1 tsp olive oil if using toasted flatbread.

Assemble and garnish: Place the seasoned kitfo in the center of a serving plate or on top of a piece of injera. Arrange the thinly sliced onion and crumbled ayib alongside. Garnish with rosemary or basil sprigs and arrange lemon wedges on the side. If you warmed the meat, serve immediately; if served chilled, allow diners to bring it to mouth temperature on their bread.

Serving suggestions: To eat, scoop a bit of kitfo onto a piece of injera or flatbread, add a little ayib and onion, squeeze a drop of lemon if desired, and fold or roll to eat. Leftovers (if any) should be stored tightly covered in the refrigerator and consumed within 24 hours due to raw beef.