Gored Gored Recipe
Recipe information
Make Gored Gored in just 2h 30m. Beef tartare with nitre kibbeh (spiced butter), cardamom, salt and mitmita (chile powder) and house-made cottage cheese. Served with Injera, Ethiopian flatbread.
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Ingredients
Beef Tartare
Cottage Cheese
Injera
Cottage Cheese Preparation
1. Make the Cottage Cheese
In a pot, heat the whole milk over medium heat until it reaches 190°F (88°C). Remove from heat and stir in the white vinegar. Let it sit for 5-10 minutes until curds form. Strain through a cheesecloth and rinse with cold water. Stir in salt and set aside.
Injera Preparation
2. Prepare the Injera Batter
In a bowl, mix the teff flour, water, and salt to form a smooth batter. Cover and let it ferment at room temperature for 24 hours.
3. Cook the Injera
Heat a non-stick skillet over medium-high heat. Pour about 1/2 cup of the batter into the skillet, swirling to cover the surface. Cook for 2-3 minutes until bubbles form and the edges lift. Remove and repeat with remaining batter.
Beef Tartare Preparation
4. Prepare the Beef Tartare
Finely chop the beef tenderloin and place it in a bowl. Add the nitre kibbeh, cardamom powder, salt, mitmita, and lemon juice. Mix gently until well combined.
Assembly
5. Serve
On a serving plate, place a generous portion of the beef tartare alongside a scoop of cottage cheese. Serve with the freshly made injera.
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