Gored Gored Recipe
Gored Gored is a traditional Ethiopian dish made of raw beef tenderloin that is seasoned with spices and served as an appetizer. This version features the tender beef paired with Nitre kibbeh, which adds a rich, spiced flavor, accentuated by the heat from Mitmita and the freshness of lemon juice. Here's how to prepare it at home.
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Ingredients
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Beef Tartare
Cottage Cheese
Injera
Method
Cottage Cheese Preparation
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
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.
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
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
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.
