Средний

Kitfo

Name: Kitfo
Total time: 20 min
Yield: 4
Cuisine: Ethiopian
Ingredients: 500 g Lean beef, very finely minced; 4 tbsp Niter kibbeh, melted; 2 tsp Mitmita or hot chilli powder; 1/2 tsp Ground cardamom; 1 tsp Salt; 150 g Ayib (fresh cheese) or ricotta, to serve; 200 g Collard greens, cooked, to serve

Finely minced beef dressed warm in niter kibbeh and mitmita chilli — served raw, barely warmed or fully cooked, and treated in Ethiopia as a dish for celebration.

Источник

Автор рецепта Ethiopian home kitchens · 🏺 Традиционное · Everyday Ethiopian cooking — the injera table where stews are ladled straight onto the bread and everyone eats from one platter with their hands.

Ethiopian · celebration dish — An ownerless traditional dish, so no cook is credited. The cited article confirms kitfo as minced beef dressed with niter kibbeh and mitmita, served raw, lightly warmed (leb leb) or cooked, and its status as a celebratory dish. Quantities and method here are this book's own; the food-safety guidance in the tips is ours.

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ХаляльБез глютенаБез орехов

Ингредиенты

Порции

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Приготовление

Chill the beef until very cold and mince or chop it as finely as you can — the texture should be almost paste-like.
Warm the niter kibbeh gently until just liquid — warm, never hot enough to cook the meat on contact.
Mix the mitmita, cardamom and salt into the butter, then fold it through the beef quickly and lightly.
Decide the doneness: leb leb (warmed through in the pan for 1–2 minutes, still pink) or fully cooked for 5 minutes.
💡 Raw is the classic form, but only with meat you would eat as tartare. If in doubt, cook it — leb leb is common and entirely authentic.
Pile onto injera with the fresh cheese on one side and the greens on the other.
Serve at once — kitfo is eaten the moment it is dressed, never left standing.

💡 Советы

Food safety, stated plainly: raw minced beef carries real risk. Use meat from a source you trust, mince it the same day, keep it cold until it is dressed — or choose leb leb or fully cooked.
Pregnant people, young children, older adults and anyone immunocompromised should have it fully cooked.
Mitmita is hotter than berbere and differently spiced — if you swap in berbere, use half again as much and expect a rounder, less sharp heat.