Kitfo Recipe

Clarify butter and infuse spices

Cut the unsalted butter into chunks and place in a small heavy-bottomed saucepan over low heat. Allow butter to melt slowly until it separates and begins to foam. Maintain low heat so it does not brown.

Add smashed garlic, fenugreek seeds, crushed cardamom pods, cinnamon stick and whole cloves to the melted butter. Keep the heat at low to medium-low so the spices steep gently but do not burn. Simmer for 8–10 minutes, stirring occasionally.

Skim any foam from the surface with a spoon. Continue cooking another 5 minutes until milk solids sink and clarified butter is clear and golden. Remove from heat and let the mixture cool 5 minutes. Strain through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing gently on the solids to extract flavored butter. Discard solids. Stir in 1 tsp kosher salt. Keep warm (or reheat gently) before using; nitir kibe can be stored refrigerated for up to 2 weeks.

Prepare the beef

Keep beef very cold; partially freeze for 20–30 minutes to make mincing easier if not using pre-minced. Using a very sharp knife, finely mince the beef to a paste-like texture (or have your butcher mince it twice). Place the minced beef in a chilled bowl.

Season the minced beef with 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tablespoon mitmita (or substituted spice mix) and 1 tsp paprika. Mix thoroughly using a spatula or clean hands until spices are evenly distributed and the beef becomes slightly tacky. Taste a tiny amount (optional) to adjust heat/salt level—kitfo is traditionally served rare, so do not cook for taste tests if you prefer authentic preparation.

Fold 3–4 tablespoons of the warm nitir kibe into the seasoned beef, stirring until the butter is evenly distributed and the mixture glistens. Adjust by adding another tablespoon if you prefer richer flavor. Keep the kitfo at room temperature for up to 15 minutes before serving; do not leave raw beef out longer for food safety.

Transfer the kitfo to a serving platter or individual plates. Spoon a little extra warm nitir kibe over the top (1–2 tbsp per serving) so the surface is glossy and aromatic.

Sprinkle freshly chopped basil or parsley and a grind of freshly cracked black pepper over the kitfo. Serve immediately with injera or warm flatbreads and optional raw or lightly sautéed greens (gomen) on the side.

Notes: Traditional kitfo is served rare (raw), sometimes lightly warmed (kitfo leb leb). If you prefer cooked, you can quickly sauté the seasoned beef in a skillet with 1–2 tbsp nitir kibe over medium-high heat for 1–2 minutes until just warmed through—do not overcook. Consume raw or undercooked beef only if you trust the source and follow safe handling.