How to make it
4 steps. Take it one step at a time.
Place the finely minced beef
Place the finely minced beef in a medium-sized bowl, ensuring all gristle has been removed.
In a small saucepan, melt the Niter Kibbeh
In a small saucepan, melt the Niter Kibbeh over very low heat until it reaches approximately 110°F (43°C). Do not let it boil.
Whisk the Mitmita chili powder, salt, and ground cardamom
Whisk the Mitmita chili powder, salt, and ground cardamom into the melted butter until well combined.
Pour the spice and butter mixture
Pour the spice and butter mixture over the minced beef. Use a wooden spoon to mix thoroughly until the meat is evenly coated. For 'Leb Leb' style, place the bowl over the warm burner for 1-2 minutes while stirring just to take the chill off the meat. Serve immediately.
2 min
A little kitchen wisdom
For the most authentic experience, use high-quality, freshly ground top round or sirloin. Kitfo can be served 'Tire' (raw), 'Leb Leb' (warmed/rare), or 'Yebesel' (fully cooked). Traditionally served with Ayib (Ethiopian cottage cheese) and Gomen (collard greens).
