Kitfo Recipe

Clarify and infuse butter

Place the unsalted butter in a small saucepan over low heat. Allow it to melt gently, then simmer — do not boil — so the milk solids separate. Skim foam from the surface as needed.

Add the crushed cardamom pods, fenugreek seeds, broken cinnamon stick, cloves and sliced ginger to the melted butter. Maintain low heat and let the spices infuse for 8–12 minutes. You should see clear golden fat with toasted spice aroma. Do not brown the solids.

Remove from heat and let sit 5 minutes. Strain through a fine-mesh sieve or cheesecloth into a heatproof container, discarding solids. Let cool to lukewarm (or refrigerate briefly) until slightly solidified but still spreadable. Yield: about 4–5 tablespoons flavored clarified butter (measure for recipe use).

If not already done by your butcher, finely mince the chilled beef with a very sharp knife until almost paste-like but still textured. Alternatively, pulse briefly in a chilled food processor in short bursts — do not over-process into a paste. Transfer to a bowl and keep chilled.

In a small bowl combine the berbere powder, optional mitmita, minced garlic, kosher salt, and black pepper. Mix thoroughly to distribute spices evenly.

Spoon 3 tablespoons of the warm (not hot) strained niter kibbeh into the spice mix and stir to form a loose paste. Taste a small amount of the spice-butter paste and adjust salt or berbere (remember heat will be pronounced).

Pour the spice-butter mixture over the minced beef. Using a spatula or clean hands, mix thoroughly until the beef is evenly coated and the butter is absorbed. Continue mixing for 1–2 minutes to develop a glossy, cohesive texture. If you prefer kitfo leb leb (lightly warmed), the beef can be briefly warmed in a skillet (see note below).

To make the lightly warmed version, heat a nonstick skillet over low heat and add 1 teaspoon of niter kibbeh. Add the seasoned beef and stir continuously for 1–2 minutes just until slightly warmed through — do not cook to medium or well; the interior should still be very rare. Remove immediately to prevent overcooking.

Transfer the seasoned raw or lightly warmed kitfo to a serving plate. Form a mound in the center of the plate. Top with the remaining 1–2 tablespoons of niter kibbeh, spreading it gently over the meat.

Serve with injera or flatbread, a side of crumbled ayib (or ricotta), fresh greens and lemon wedges. Traditionally eaten by tearing pieces of injera and wrapping a bit of kitfo and ayib, then eating by hand.

Leftovers: Keep raw kitfo refrigerated and consume within 24 hours. For food safety, only use highest-quality, very fresh beef and ensure trustworthy sourcing if consuming raw.