Fish Steak Tartar Yeasa Kitfo Recipes

FISH STEAK TARTAR (YEASA KITFO)

Steps:

• Remove the skin from the fish, pat dry.
• Chop the fish into very small cubes using a very sharp knife.
• Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt.
• Add the fish cubes, mix it well and garnish it with sliced green peppers.
• Keep it in fridge for few minutes and serve it cold.
• P.S. You may use Mitmita instead of Awaze but without lemon juice.
• * You will find these spices in Ethiopian shops/groceries.
• ** To find my awaze recipe please visit my website http:// www.yewoinfamilycooking.com.

FISH STICKS WITH TARTAR SAUCE

Steps:

• Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
• Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
• Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.

PIRANHA

Steps:

• Pour the alcohol into a rocks glass containing plenty of cracked ice and stir vigorously, before adding the cola.

KITFO (ETHIOPIAN STEAK TARTAR)

Steps:

• Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter.
• Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated.
• Traditionally eaten raw, serve immediately; or cook as preferred.
• Niter Kibbeh (Ethiopian Spiced Butter):.
• Melt the butter on low heat in a large pot.
• Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes.
• Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.

ETHIOPIAN BEEF STEAK TARTAR (KITFO)

Steps:

• Cut the meat in small pieces; remove fat and seams.
• In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
• In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
• Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
• Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
• Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).