Kitfo Recipe

Name: Authentic EthioAfrican Kitchen & Bars Kitfo Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 lb lean beef (fillet or sirloin), very finely minced or coarsely ground; 1.5 tbs mitmita (Ethiopian spicy powdered chili) or substitute cayenne-based chili powder blend; 3 tbs niter kibbeh (Ethiopian spiced clarified butter) or ghee; 1 tsp freshly ground black pepper; 1 tsp fine kosher salt; 1 clove garlic, grated or finely minced; 0.25 tsp cardamom powder (optional, for warm aroma); 2 tbs freshly chopped parsley or basil (for garnish); 4 each lemon wedges (optional); 6 each Ethiopian injera or warm flatbreads (for serving); 6 each lahoh or toasted bread (optional alternative); 1 tbs salted clarified butter or additional niter kibbeh (for serving, optional)

Inspired by Authentic EthioAfrican Kitchen & Bar

Time25m

Serves4

Make Kitfo Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Seasoning

1 lb lean beef (fillet or sirloin), very finely minced or coarsely ground

1 1/2 tbs mitmita (Ethiopian spicy powdered chili) or substitute cayenne-based chili powder blend

3 tbs niter kibbeh (Ethiopian spiced clarified butter) or ghee

1 tsp freshly ground black pepper

1 tsp fine kosher salt

1 clove garlic, grated or finely minced

1/4 tsp cardamom powder (optional, for warm aroma)

Accompaniments & Garnish

2 tbs freshly chopped parsley or basil (for garnish)

4 each lemon wedges (optional)

6 each Ethiopian injera or warm flatbreads (for serving)

6 each lahoh or toasted bread (optional alternative)

1 tbs salted clarified butter or additional niter kibbeh (for serving, optional)

Method

Beef and Seasoning

Prepare the beef

Keep the beef very cold. Trim any connective tissue or excess fat. Using a very sharp knife, finely mince the beef by hand into a paste-like texture, or run once through a coarse grinder plate for a coarser kitfo. Pat dry with paper towels to remove excess moisture.

Warm the niter kibbeh

Place a small skillet over low heat. Add 3 tbs niter kibbeh (or ghee). Warm gently until melted and aromatic, about 30–60 seconds; do not let it smoke. Remove from heat and let cool slightly for 1 minute.

Combine spices and aromatics

In a medium bowl, combine 1.5 tbs mitmita (or substitute), 1 tsp freshly ground black pepper, 1 tsp salt, 1 grated garlic clove, and 1/4 tsp cardamom powder (if using). Stir to blend evenly.

Mix beef with spiced butter

Pour the warm (not hot) melted niter kibbeh over the minced beef. Add the spice-and-garlic mixture to the bowl. Using a spatula or clean hands, gently but thoroughly fold the fat and spices into the beef until evenly coated and glossy. Taste a small amount and adjust salt or heat if needed.

Serve temperature options

Traditional kitfo is served raw (tere), lightly warmed (leb leb) or cooked through. For raw: serve immediately after mixing. For lightly warmed: briefly warm the spiced beef in the skillet over low heat, stirring constantly for 1–2 minutes until slightly warmed but still raw inside. For cooked: cook over low heat for 3–4 minutes, stirring, until desired doneness is reached.

Accompaniments & Garnish

Prepare injera or flatbreads: Warm the injera or flatbreads in a dry skillet or wrapped in foil in a low oven until pliable, about 5–10 minutes.

Plate and garnish: Transfer the prepared kitfo to a shallow serving dish. Sprinkle chopped parsley or basil over the top. Place lemon wedges at the side for optional squeezing. If desired, dot with extra niter kibbeh or salted clarified butter for richness.

Serve: Offer with warm injera or toasted bread. Encourage diners to scoop a portion of kitfo onto the bread and eat immediately. Leftovers (if cooked) can be refrigerated up to 2 days; raw kitfo should be consumed immediately and not stored.