Special Kitfo Recipe
Our house's special version of kitfo includes minced kale and Ethiopian cheese.
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Ingredients
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For the meat mixture
For the kale and mix-ins
For serving & garnish
Method
For the meat mixture
- 1
Prepare meat
Ensure beef is very cold. Finely mince by hand with a sharp knife or pass through a coarse grinder plate. Pat dry with paper towel to remove excess moisture.
- 2
Season meat
In a chilled bowl combine minced beef, melted niter kibbeh (cooled but still liquid), mitmita, berbere, sea salt, and black pepper. Mix gently but thoroughly with a spatula or clean hands until spice and fat are evenly distributed. Taste a 1/2 teaspoon-sized raw piece only if you consume raw beef; otherwise rely on seasoning.
For the kale and mix-ins
- 3
Prepare kale and aromatics
Wash kale, remove thick stems, and stack leaves; roll and slice very thinly, then finely mince until you have about 1.5 cups packed. Place minced kale in a bowl and sprinkle with lemon juice and a pinch of salt; massage for 30–60 seconds to soften and reduce raw bitterness. Squeeze gently to remove any excess water and pat dry.
- 4
- 5
Fold into meat
Gently fold the kale-cheese mixture into the seasoned minced beef until evenly distributed but without overworking the meat—aim for a uniform speckled appearance of green and white in the meat. Refrigerate the combined mixture for 10–15 minutes to let flavors meld and the fat firm slightly.
Finishing & serving
- 6
Adjust seasoning and texture
Taste a very small amount (or cook a teaspoonful if you prefer cooked) to check seasoning. If using raw, adjust salt, mitmita, or berbere as needed. If the mixture feels too wet, chill 10–15 minutes more; if too dry, add up to 1 teaspoon additional melted niter kibbeh.
- 7
Plate the kitfo
Form the kitfo into a loose mound or small patties using a spoon or your hands. Drizzle warmed niter kibbeh or neutral oil over the top and finish with a light grind of black pepper and optional parsley or microgreens.
- 8
Serve
Serve immediately at slightly chilled or room temperature with injera or flatbread for scooping. Traditional accompaniment: cooked greens or a mild spiced lentil. Leftovers: keep refrigerated and consume within 24 hours if served raw; up to 3 days if cooked.