Kitfo

Shopping list

• 500 g beef fillet — very fresh, finely minced or chopped by hand

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• 60 g niter kibbeh — Ethiopian spiced clarified butter

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• 2 tsp mitmita spice — or substitute cayenne and cardamom

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• 0.5 tsp salt

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• 4 piece fresh injera — for serving

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• 150 g ayib — Ethiopian cottage cheese, or substitute ricotta

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• 200 g collard greens — blanched and finely chopped (optional, for gomen kitfo)

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Step by step

1. 1

   If your butcher has not already done so, finely mince the beef fillet by hand using a sharp knife, ensuring it is extremely fresh and clean.

2. 2

   In a small saucepan, gently warm the niter kibbeh over low heat until just melted.

3. 3

   Add the mitmita spice and salt to the melted butter, stirring to combine, then remove from heat.

4. 4

   Place the minced beef in a mixing bowl. Pour the spiced butter over the beef and mix gently but thoroughly with a spoon or your hands until evenly coated.

5. 5

   For leb leb (lightly warmed) kitfo, return the mixture briefly to a very low heat for 1– 2 minutes, stirring constantly, until just warmed but not cooked through. For traditional raw kitfo, skip this step.

6. 6

   Taste and adjust seasoning if necessary.

7. 7

   Arrange injera on a serving platter or individual plates.

8. 8

   Mound the kitfo in the centre and place spoonfuls of ayib alongside.

9. 9

   If using, add a portion of seasoned collard greens (gomen) as well.

10. 10

    Serve immediately, tearing off pieces of injera to scoop up the kitfo, cheese, and greens.