Kitfo (Ethiopian Minced Raw Meat)
Kitfo is a traditional Ethiopian dish made with minced raw meat that is highly seasoned and spiced. It is a popular dish in Ethiopian cuisine, known for its bold flavors and unique preparation. Kitfo is typically made with beef, although variations using other meats such as lamb or goat can also be found. This dish is often enjoyed with injera, the traditional Ethiopian flatbread.
- Prep
- 30 min
- Cook
- 1 hr 11 min
- Total
- 1 hr 41 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large bowl
Equipment
Sharp knife
Equipment
Cutting board
Equipment
Mixing spoon or spatula
Equipment
Skillet
Procedure
Place the minced beef in a large bowl.
Procedure
In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend.
Procedure
Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat.
Procedure
Heat the clarified butter or olive oil in a small skillet over low heat until melted.
Procedure
If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil.
Procedure
Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined.
Procedure
Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop.
Procedure
To serve, place the kitfo on a plate and shape it into a mound or individual portions.
Procedure
Accompany the kitfo with injera, collard greens, and crumbled ayib on the side.
Procedure
To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite.
Notes, tips, and variations
Kitfo is traditionally served raw, but if you prefer, you can lightly cook the minced beef in a skillet over low heat for a few minutes until it is just warmed through.
Notes, tips, and variations
Adjust the level of spiciness by adding more or less mitmita or berbere spice blend to suit your taste preferences.
Notes, tips, and variations
The quality and freshness of the meat are crucial when preparing kitfo. Ensure that the beef is sourced from a reliable and reputable supplier.
Notes, tips, and variations
Use a sharp knife to finely mince the beef. Alternatively, you can ask your butcher to mince it for you.
Notes, tips, and variations
Kitfo is often enjoyed as part of a larger Ethiopian meal, so it is common to have additional dishes such as lentils, potatoes, or salads alongside it.
Notes, tips, and variations
Some variations of kitfo include lightly cooking the minced beef with the spices, which is known as leb leb or tibs kitfo. The beef is quickly seared in a hot pan, giving it a slightly cooked texture while maintaining its tenderness.
Notes, tips, and variations
For a vegetarian version, you can substitute the minced beef with minced mushrooms or tofu and follow the same seasoning and marinating process.
Photo: Wikimedia contributor · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 22 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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