Kitfo Recipes

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).

KITFO

Steps:

• Cut the beef into thin slices, trim any fat and then mince into very small cubes, preferably by hand, or in a food processor. Set the beef aside, spreading it over a plate.
• Melt the kibbeh in a medium skillet over very low heat. Add the mitmita, korerima, koseret and salt and stir with the butter. Then, add the minced beef and mash to mix it with the spiced butter; keep mixing until the beef reaches your desired temperature, 3 to 5 minutes for rare. Serve with farmer's or cottage cheese, Gomen Kitfo and injera.

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.