Special Kitfo Recipe

Prepare beef and seasonings

If possible, very finely grind or chop the ground beef once more to create a smooth, tacky texture. Place beef in a bowl and add 3 tablespoons softened niter kibbeh (or unsalted butter), 1 teaspoon ground cardamom, 1 teaspoon freshly ground black pepper, 1 teaspoon mitmita (adjust to taste), 1 teaspoon minced garlic, and 1 1/4 teaspoons kosher salt. Use a spoon or your hands to mix thoroughly but gently until seasonings are evenly distributed and mixture is tacky. Refrigerate briefly while preparing accompaniments if making raw/rare or continue to cook as requested.

Cooking to requested doneness (optional)

Kitfo is traditionally served raw (kita/rare) or lightly warmed. To cook: heat a heavy skillet or sauté pan over medium-high heat and add 1 tablespoon of niter kibbeh (or butter/olive oil). For rare: add seasoned beef and sauté very briefly, about 45–60 seconds, stirring constantly until just warmed but still red inside. For medium-rare: cook about 1.5–2 minutes, stirring constantly until most of the exterior is browned but center remains pink. For well-done: cook 4–5 minutes until evenly browned. Use immediate transfer to serving dish to avoid overcooking. Note: consuming undercooked meat increases risk of foodborne illness—choose doneness accordingly.

Finish and garnish

Transfer kitfo to a warmed plate or shallow bowl. Spoon any remaining melted niter kibbeh over the top. Garnish with 2 tablespoons chopped fresh parsley (or sprinkle additional mitmita for heat) and serve with lemon wedges on the side.

Make cultured curds: In a small saucepan, gently heat 2 cups whole milk to 100–110°F (warm to the touch but not hot). Remove from heat and stir in 2 tablespoons plain yogurt with active cultures. Cover and keep at warm room temperature (or in an oven with light on) for 8–12 hours until thickened and slightly tangy.

Separate curds and whey: Once thickened, gently reheat the mixture to 110–120°F, then pour into a cheesecloth-lined sieve set over a bowl. Let drain for 1–2 hours until curds reach a soft, crumbly cottage cheese texture. For drier ayib, drain longer.

Season: Transfer drained curds to a bowl and stir in 1/2 teaspoon kosher salt to taste. Chill briefly before serving. Spoon ayib onto the plate alongside the kitfo.

Prepare greens: Wash collard leaves thoroughly. Remove thick stems and stack leaves; roll and thinly slice into ribbons to measure roughly 8 oz by volume when packed.

Sauté aromatics: In a large skillet or sauté pan, heat 1 tablespoon niter kibbeh (or olive oil) over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent, about 4–5 minutes. Add 1 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon ground turmeric; cook 30–45 seconds until fragrant.

Braise greens: Add sliced collard greens to the pan with 1/4 cup water or low-sodium broth. Increase heat to medium-high briefly to bring to a simmer, then reduce to medium-low. Cover and cook, stirring occasionally, until greens are tender and deeply flavored, about 8–12 minutes depending on thickness.

Season and finish: Uncover, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If excess liquid remains, increase heat and cook uncovered for a few minutes to reduce. Taste and adjust seasoning; finish with a small pat of niter kibbeh if desired. Transfer to serving bowl next to kitfo and ayib.