Kitfo

Ingredients

Instructions

1. 1

   If serving the collard greens, rinse and finely shred them now. Keep the beef very cold until the last moment; for the best texture, trim away any sinew and hand-mince it very finely with a sharp knife rather than using a grinder.

2. 2

   Warm the niter kibbeh in a small pan over very low heat just until melted and aromatic, 1-2 minutes; do not let it brown, or the spiced butter can taste harsh. Stir in the mitmita, ground korerima, and salt, then remove from the heat.

3. 3

   Place the minced beef in a chilled bowl. Pour over the warm spiced butter mixture and mix thoroughly with a spoon or clean hands until the seasoning is evenly distributed and the meat becomes glossy. Taste only if you are using trusted sashimi-grade beef; otherwise keep the seasoning as written.

4. 4

   For traditional lebleb doneness, return the seasoned beef to the pan over the lowest possible heat and stir for 30-60 seconds, just until barely warmed but still red and tender. Skip this if serving it fully raw.

5. 5

   Arrange the kitfo on warm plates and serve immediately with the gomen alongside. Eat at once while the butter is fragrant and the texture is soft.

Nutrition per serving

Notes

• •Traditional kitfo is often served raw or very lightly warmed; use only impeccably fresh beef from a trusted source, kept refrigerated below 4°C, and prepare it just before eating.
• •Hand-mincing gives a silkier, more authentic texture than machine-ground beef.
• •Adjust mitmita to taste; Ethiopian-style heat can vary widely between blends.
• •For a stricter traditional presentation, serve with ayib, but it is omitted here to keep the dish paleo.

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