Ethiopia | Main dish

Kitfo

Ethiopian steak tartare — finely minced raw beef seasoned with mitmita spice and warm niter kibbeh, served with ayib cheese and gomen.

Country
Ethiopia
Region
East Africa
Time
25 min
Serves
4
Level
medium
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Recipe overview

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Kitfo originates from the Gurage people of southern Ethiopia and is considered one of the finest dishes in Ethiopian cuisine. Traditionally eaten raw (tere), it can also be served lightly warmed (leb leb) or fully cooked (yebesele). It is a festive dish often served at weddings and celebrations.

What the dish tastes like

Ethiopian steak tartare — finely minced raw beef seasoned with mitmita spice and warm niter kibbeh, served with ayib cheese and gomen.

When to cook it

Best for everyday meals, with a medium cooking level and about 25 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

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Quick & Easy is the main AfroKitchen collection route tied to this dish right now. Quick & Easy

Servings: 4

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How to cook it

Step-by-step instructions

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1
Prepare Beef
Using a very sharp knife, mince the beef tenderloin as finely as possible. The meat should have an almost paste-like consistency.
Use the freshest, highest-quality beef you can find — this dish is traditionally served raw.
2
Make Gomen
Saute onion and garlic in oil until softened. Add collard greens and cook until tender but still green, about 8 minutes. Season with salt.
Cook gomen 08:00
3
Prepare Ayib
Mix cottage cheese with lemon juice and a pinch of salt. Set aside at room temperature.
4
Season Kitfo
Warm niter kibbeh in a pan until just melted. In a bowl, combine minced beef, warm niter kibbeh, mitmita, cardamom, and salt. Mix gently with your hands until evenly combined.
For leb leb style, briefly warm the seasoned meat in a pan for 1-2 minutes — still pink inside.
5
Plate and Serve
Mound the kitfo in the center of a plate or injera. Place ayib on one side and gomen on the other. Serve immediately with extra injera for scooping.
Kitfo should be served immediately — it does not keep well once seasoned.

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