‘Kitfo’, Ethiopian Best Traditonal Food Ever!

Kitfo consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh.
Kitfo cooked lightly rare is known as ‘kitfo leb leb’. Kitfo is often served alongside—sometimes mixed with—a mild cheese called ‘ayibe’ or cooked greens known as ‘gomen’. In many parts of Ethiopia, kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use ‘kocho’, a thick flatbread made from the ‘ensete’ (false banana tree) plant. An ‘ensete’ leaf may be used as a garnish.

Ingredients:

• 1 pound finely ground low-fat beef
• 4-6 tablespoons niter kibbeh
• 1 teaspoon mitmita powder
• 1 teaspoon cardamom powder

Steps:

1. To prepare the dish raw: melt the niter kibbeh in a skillet using low heat.
2. When it’s hot and liquefied, remove the skillet from the heat, add the beef and mix the two ingredients well.
3. Add the spices and mix well again.
4. If you want it slightly cooked:
5. Return it to the heat for a minute before adding the spices.
6. If you want it fully cooked, put the beef and niter kibbeh in a skillet, and over low heat, stir constantly until the kibbeh melts and the beef is cooked to your liking.
7. Turn off the heat, add the spices, and mix the ingredients well